STAUB entstand 1974 in Turckheim, wo französische und deutsche Küchentraditionen aufeinandertreffen. Robustes Gusseisen, mattschwarze Emaille und tiefe Farben prägen die Kollektion.
Die STAUB-Methode01
Mit Aufmerksamkeit kochen
Gutes Kochgeschirr macht den Ablauf nicht komplizierter. Es stabilisiert Wärme, belohnt Geduld und passt selbstverständlich auf den Tisch.
01
Ruhige Wärme
Gusseisen speichert und verteilt Hitze, damit Schmorgerichte, Saucen und Brot gleichmäßig garen.
02
Ein Gefäß für alle Schritte
Anbraten, köcheln, backen und servieren, ohne das Gericht unnötig umzufüllen.
03
Dauerhaft nützlich
Robuste Emaille und zeitlose Formen sind für regelmäßiges Kochen gemacht.
DIE PASSENDE ANTWORT
Drei Wege durch dieselbe Küche
Wählen Sie, was Sie heute brauchen: kaufen, besser kochen oder die Emaille richtig pflegen.
Gutes Kochgeschirr passt zu den Gerichten, die wirklich auf den Tisch kommen. Diese Hinweise helfen bei Größe, Hitze, Pflege und Servieren in einer deutschen Küche.
Auswahl01 / 15
01
Die Größe am Alltag ausrichten
Für zwei Personen reicht oft eine kompakte Cocotte, während Familiengerichte und Gäste mehr Volumen benötigen. Entscheidend sind typische Portionen, nicht das seltene größte Menü.
15 notes
Wissen für deine Küche01–15
Erfahrungen aus echten Küchen
Kochgeschirr für immer wieder
Die Kommentare zeigen, wie STAUB im Alltag funktioniert: welche Größe regelmäßig genutzt wird, wie sich die Hitze anfühlt und warum das Kochgeschirr auf dem Tisch bleibt.
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Die Cocotte funktioniert für ein Schmorgericht unter der Woche ebenso gut wie für Brot am Sonntag.
Durchsuche originale Kommentare nach Produkt, Pflege oder Kaufentscheidung. Der Wortlaut bleibt erhalten und Antworten gehören zur jeweiligen Diskussion.
Originale Community-Kommentare. Keine erzeugten Bewertungen oder Verifizierungsabzeichen.
134Diskussionen
237Beiträge
16Fotos
Angezeigt 1-8 von 134
Seite 1 / 17
DN
Debi Nicholson
I have two sets of the rectangular baking sets. Two of the dishes cracked when in the oven. The oven temp was 400 degrees. What could be the cause of this?
JF
Jodi Freudenberger
I love my staub pot. But it is getting a brownish gray ring around the inside bottom edge. To clean it I’ve always used soap and water with a soft sponge. And I’ll put a very thin layer of oil on it afterward. Should I be seasoning it in the oven with a thin layer of high heat oil for an hour at a high temperature? Any other reason why the brown/gray ring would appear around the bottom? Thanks!
K
Kaytlyn
I absolutely loved my Staub Dutch oven—it’s been one of my favorite pieces in my kitchen. The quality, the way it cooks everything evenly, and how beautiful it looks… truly unmatched.
Unfortunately, mine recently cracked, and I can’t use it anymore. I’m really disappointed because I’ve taken great care of it and expected it to last much longer.
Has anyone else experienced this? I’d love to keep using Staub, but this was definitely frustrating.
MK
Marc K
What’s the best way to clean my Staub dutch ovens? The black interiors are very hard to clean when there is burnt-on material. I have tried many methods. Thanks!
E
Elaine
I purchased the Staub large, rectangular, baking dish after my old Pampered Chef dish was accidentally broken (as was my heart!). I decided to try Staub as a replacement for a number of reasons. I liked the description of materials, the look of the dish, and that it had handles. What really sealed the deal for me was that it could handle higher heat. I’ve had my new Staub bakeware for almost a year, and I’m very happy with my purchase. It cooks evenly and much easier to clean than my Pampered Chef dish since the inside is also coated. You can even use soap and water if needed, although I haven’t done that.
K
Keith
I’ve been using my Staub dutch oven for a few months now and yesterday, I was an idiot and picked the lid up (was hot) without a mitt and dropped it. Wouldn’t’ you know I chipped the edge of the pot and the lid as well. I’m just sick to my stomach. I’ve been wanting one of these for years and when Christmas sales came around I finally got one. I did a similar seasoning on them that I would bare cast iron in hopes it might prevent rusting. But, is there anyway one can actually fix this?
J
Jamie
I received the Staub baking dishes as a gift. I have used this baking dish less than 10 times and today it cracked in half in the oven while I was cooking Salmon. Not sure I’d buy this brand again.
L
Laura
The black enamel has chipped in my cocotte. Can I get it repaired?
Das ganze Gespräch lesen
Durchsuche originale Kommentare nach Produkt, Pflege oder Kaufentscheidung. Der Wortlaut bleibt erhalten und Antworten gehören zur jeweiligen Diskussion.
Originale Community-Kommentare. Keine erzeugten Bewertungen oder Verifizierungsabzeichen.
Angezeigt 1-8 von 134
Seite 1 / 17
I have two sets of the rectangular baking sets. Two of the dishes cracked when in the oven. The oven temp was 400 degrees. What could be the cause of this?
I love my staub pot. But it is getting a brownish gray ring around the inside bottom edge. To clean it I’ve always used soap and water with a soft sponge. And I’ll put a very thin layer of oil on it afterward. Should I be seasoning it in the oven with a thin layer of high heat oil for an hour at a high temperature? Any other reason why the brown/gray ring would appear around the bottom? Thanks!
I absolutely loved my Staub Dutch oven—it’s been one of my favorite pieces in my kitchen. The quality, the way it cooks everything evenly, and how beautiful it looks… truly unmatched.
Unfortunately, mine recently cracked, and I can’t use it anymore. I’m really disappointed because I’ve taken great care of it and expected it to last much longer.
Has anyone else experienced this? I’d love to keep using Staub, but this was definitely frustrating.
What’s the best way to clean my Staub dutch ovens? The black interiors are very hard to clean when there is burnt-on material. I have tried many methods. Thanks!
I purchased the Staub large, rectangular, baking dish after my old Pampered Chef dish was accidentally broken (as was my heart!). I decided to try Staub as a replacement for a number of reasons. I liked the description of materials, the look of the dish, and that it had handles. What really sealed the deal for me was that it could handle higher heat. I’ve had my new Staub bakeware for almost a year, and I’m very happy with my purchase. It cooks evenly and much easier to clean than my Pampered Chef dish since the inside is also coated. You can even use soap and water if needed, although I haven’t done that.
I’ve been using my Staub dutch oven for a few months now and yesterday, I was an idiot and picked the lid up (was hot) without a mitt and dropped it. Wouldn’t’ you know I chipped the edge of the pot and the lid as well. I’m just sick to my stomach. I’ve been wanting one of these for years and when Christmas sales came around I finally got one. I did a similar seasoning on them that I would bare cast iron in hopes it might prevent rusting. But, is there anyway one can actually fix this?
I received the Staub baking dishes as a gift. I have used this baking dish less than 10 times and today it cracked in half in the oven while I was cooking Salmon. Not sure I’d buy this brand again.
The black enamel has chipped in my cocotte. Can I get it repaired?