From slow-cooked dal and rich curries to dum-style rice and oven-baked bread, STAUB brings controlled heat and table-ready colour to everyday Indian cooking.
STAUB was founded in Alsace in 1974. Its enameled cast iron suits Indian kitchens where browning, slow simmering and holding heat often happen in the same vessel.
The STAUB approach01
Build flavour in layers
Indian cooking often moves from blooming spices and browning aromatics to a slower, quieter finish. Enameled cast iron supports that whole sequence.
01
Heat that does not rush
Stored heat keeps dal, curry and braises at a controlled simmer after the initial bhunao.
02
One pot, several stages
Brown, deglaze, simmer, finish in the oven and serve without losing the flavour built at the base.
03
Made for repeat use
The enameled surface is ready for everyday spices, sauces and family meals without traditional seasoning.
START WITH YOUR QUESTION
One kitchen, three useful routes
Choose the route that matches where you are today. Each one leads to practical guidance, not another product grid.
Fifteen practical notes connect cast iron with Indian portions, spices, induction hobs and everyday serving.
Sizing01 / 15
01
Choose for your regular table
A medium cocotte is easier to heat, lift and store than an oversized pot. Size up only when batch cooking or frequent family gatherings make the extra capacity useful.
15 notes
Knowledge for Indian kitchens01–15
Indian cooks, real routines
Built for patient cooking
These comments focus on the practical sequence of Indian cooking: browning aromatics, managing a quiet simmer and choosing a size that works every day.
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It handles the long, gentle finish of dal makhani while keeping the base steady on induction.
Search original owner comments by product, care question or buying concern. Wording is preserved and replies stay connected to each discussion.
Original community comments. No generated ratings or verification badges.
134Discussions
237Contributions
16Photos
Showing 1-8 of 134
Page 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?
Read the full conversation
Search original owner comments by product, care question or buying concern. Wording is preserved and replies stay connected to each discussion.
Original community comments. No generated ratings or verification badges.
Showing 1-8 of 134
Page 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?