Staub - The staub cookbook: modern recipes for classic cast iron

Welcome. Were so glad you could join us. We wrote this book with your dinner table and you in mind. You, the beginner who has always wanted to try cooking with cast iron. You, the seasoned chef who shares our love for this remarkable material. You, the Staub owner who wants inspiration for Sunday suppers. Weve poured our expertise into these pages to help you make the most out of your cast-iron cookware.

Staub cast iron isnt just gourmet kitchenware. It inspires people to cook, and to cook better, to try new recipes, and to share meals with loved ones. Staub brings people together in the kitchen, online, around the table for a delicious meal, and, now, in these pages.

When we set out to compile our first-ever cookbook, we knew we wanted it to be a community affair. Our cookware is beloved by notable chefs from around the world, as well as countless home cooks. The recipes would need to resonate with all of them. So we turned to a cook weve long admired for elevating everyday affairs: Amanda Frederickson. As it turned out, she loves Staub as much as we love her cooking.

From there, we checked in with friends: chefs, influencers, and other professionals who believe in our cookware as much as we do. Many responded in minutes. They contributed recipes that are a mix of classics and inventive spins. Then we added a few traditional French dishes, a nod to the companys roots in France, and some weeknight and weekend morning dishes. The goal was to compile approachable and inviting recipes that pique the palates of all home chefsfrom amateur to gourmet.

Youll notice that there is not a how-to section or a glossary of ingredients. We aim to inspire by doing: cook a recipe and youll learn techniques or maybe even a new flavor combination, while getting a delicious dinner, breakfast, or dessert on the table. Well give you the tools to make the most out of our cookware every time. The braised chicken on is exceptional as it is, but the second time you give it a go you might want to rifflemons and capers? Citrus and thyme? Be our guest.

Ever since the day Francis Staub brought his first cocottes to a few local stores in Alsace, France, all of our cookware has been made from enameled cast iron. Sturdy but not unwieldy, the heft of a Staub fry pan alone is enough to instill confidence in any cook, not to mention the guarantee of even heat and a good sear.

Unlike traditional cast-iron cookware, Staub is remarkably easy to care forit can be washed with soap and doesnt need to be seasoned. The exteriors have a colorful sheen, in hues and silhouettes crafted to feel classic for eternity because they will actually last that longits one of the things that makes Staub so revered. Which is perhaps why we see our cocottes everywhere, set proudly on your stoves even when youre not cooking with them. We spot them on restaurant tables, as much a part of the decor as the actual decor, and out in the open in chefs carefully considered restaurant kitchens. They command pride of place wherever they go.

Weve subtitled this compilation Modern Recipes for Classic Cast Iron to reflect the way so many of us cook today. We want quick and flavorful weeknight dinners, but we might invest a little more time and effort on weekends or when were entertaining. So youll find recipes for make-ahead breakfasts and slow-rise breads, twenty-minute dinners and long-simmered specialties. You can start small or go big right off the batwe simply invite you to celebrate the pleasures of cooking.

Bon apptit!

Francis Staub created the first Staub cocotte in 1974, inspired by the late, legendary French chef Paul Bocuse. An instant hit, his perfect pot is still the darling of top chefs worldwide. In vibrant colors, this premium French-made enameled cast-iron cocotte is a modern heirloom that is as appealing to the palate as it is to the eye.

Staubs signature interior is a quartz-studded black matte enamel that creates the ideal surface for browning, searing, and caramelizing foods. And the best part is, it doesnt need to be seasoned, making cleaning fast and easy.

Oven-safe knobs (to 500F) are nickel-plated stainless steel or brass. These metals are specially chosen because they withstand high temperatures without tarnishing.

Staub cocottes are designed with a self-basting lid system (see image, ). The lids spikes, flatness, weight, and tight fit create a perfect environment for steam to rise, condense, and evenly drip back onto the food for more tenderness and flavor.

Our products are extremely durable and resistant to scratches, chips, and stains.

Francis Staub pioneered our stunning majolique color technique. It creates long-lasting, eye-catching enamel shades with color highs and lows in each unique piece.

The smooth enamel base is suitable for all cooktops, including induction.

Staubs cast iron retains and holds heat evenly. It preserves flavors in slow-cooked dishes and helps you master all kinds of cooking techniques like searing, browning, braising, baking, frying, and grilling.