Staub pans: the taste of excellence
Staub’s story begins in the Alsace region in France. A region that is particularly known for its hearty stews. People in the Alsace are very passionate about their stews. Francis Staub used this same passion to perfect the enamel pan in 1974. He used new technologies which are still relevant now, and the pans are still considered to be among the best around. Are you looking for a Staub cocotte to cook a delicious stew in? Come to Knivesandtools!
Doufeu lid gives ' aroma rain '
The ingenuity of Staub pans lies in the ‘doufeu’ lid. The inside of the flat lid has small dents which are evenly distributed on the lid. During cooking condensation falls back into the pan evenly instead of all at once which happens with most other pans. The centre of the pan takes up to 9 times more condensation than with other lids. The entire dish will taste better! The weight of the lid and the way it closes the pan off keeps up to 10% more moisture inside the pan!
Staub has raised the edge of the lid on the outside so you can place ice cubes on it. You can do this to speed up the condensation process. While cooking, you can also put your utensils on top of it which is really convenient. The button on the lid is resistant to temperatures up to 250 degrees Celsius, so it can go inside the oven as well!
Majolica-email: shiny, intense deep colours
Using the so-called majolica-email technique, Staub creates a deep intense email colour with a high gloss. Each pan is covered with three layers of enamel. The first is a base coating which covers the cast iron. The second layer gives the pan the desired colour and the last layer provides the high gloss with contrasting nuances.
The production process
The molten cast-iron is poured in a sand mould. Each mould is used only once so every pan is truly unique. Excess cast-iron and other imperfections are removed after the pan comes out of the mould. After that the pan is prepared for the email layers. After applying the layers the pan goes inside an 800 degrees Celsius oven for 30 minutes. The result is a rock-solid pan that will last for generations!