- black matte enamel coatings make it virtually indestructible and highly chip resistant and also keep it from discoloring.
- The cast iron cookware retains the heat beautifully, keeping the dish warm long after it’s been taken out of the oven or off the stove.
- It retains heat and distributes it evenly, making the food more consistent in texture and taste.
- The special ceramic bottom also makes it possible for use on all types of heating surfaces.
- attractive appearance makes it possible for the dish to go straight from the stove to the table.
The seeds of Staub’s creation were planted by Francis Staub’s grandfather, Auguste Waldner, in Alsace, France in 1892. Originally, the business started as a cookware store there. Francis Staub decided to change professions – he was an actor - and take over the family business. In 1974 Francis bought a nearby cast iron plant and the rest is history. He created Staub cookware. The company encountered growth and so did its acquisitions. Almost 30 years later the company stands as a leader in culinary cast iron production in France.
Francis Staub is directly involved in designing and creating each of the piece of Staub cookware. Francis has developed an extensive design and testing process and a patent is always obtained on the particular item of cookware being created. During the manufacturing, a sand mold is made for each cast iron piece and then it is destroyed-making each piece unique unto itself. The entire production process for each item takes a full working day.
Staub cookware has a following of some of the most heralded chefs in the world. Staub is used by Paul Bocuse, Thomas Keller, Jean Joho and Joel Robuchon. Staub cookware combines traditional and modern design. In fact, it is designed so advanced that it actually helps to enhance the flavors of the dish.