Sztuka powolnego gotowania z żeliwnymi cocotte i ceramiką STAUB, tworzoną w Alzacji z myślą o równym grzaniu, głębokim smaku i gotowaniu bez pośpiechu.
STAUB powstał w 1974 roku w Turckheim w Alzacji. Kolekcja łączy tradycyjne żeliwo z charakterystycznym matowym wnętrzem i kolorami, które dobrze wyglądają na stole.
Filozofia STAUB01
Gotowanie z charakterem
STAUB łączy spokojne tempo gotowania, solidne materiały i formę, która sprawdza się zarówno przy kuchence, jak i na stole.
01
Stabilne ciepło
Żeliwo równomiernie rozprowadza i długo utrzymuje temperaturę, dzięki czemu potrawy gotują się bez pośpiechu.
02
Z kuchni na stół
Cocotte pozwala gotować i serwować w jednym naczyniu, zachowując ciepło podczas całego posiłku.
03
Na lata codziennego użycia
Emaliowane żeliwo jest stworzone do regularnego gotowania i przepisów, do których chce się wracać.
ZACZNIJ OD PYTANIA
Jedna kuchnia, trzy użyteczne ścieżki
Wybierz, czego potrzebujesz dziś: wyboru, gotowania albo pielęgnacji emalii.
Emaliowane żeliwo STAUB nadaje się do piekarnika, na gaz, płyty elektryczne, ceramiczne i indukcję. Równomierne ciepło, matowe wnętrze oraz dobrze dopasowana pokrywka pomagają smażyć, dusić, piec i serwować w jednym naczyniu.
Lepszy wybór
STAUB dopasowany do Twojej kuchni
Przełóż porcje, przepisy i miejsce w szafce na konkretny rozmiar oraz kształt.
Dobre naczynie nabiera wartości wtedy, gdy pasuje do codziennego rytmu gotowania. Te praktyczne wskazówki pomagają wybrać rozmiar, gotować spokojnie i podawać z charakterem.
Wybór01 / 15
01
Rozmiar do codziennych porcji
Jeśli najczęściej gotujesz dla dwóch osób, mniejsze cocotte dobrze sprawdzi się do zupy, gulaszu lub dodatku. Przy rodzinnych obiadach i gościach większy model daje składnikom przestrzeń do spokojnego gotowania.
15 notes
Wiedza do Twojej kuchni01–15
Opinie z prawdziwych kuchni
Stworzone do codziennego zaufania
Komentarze pokazują praktykę: najczęściej używany rozmiar, zachowanie ciepła i wygodę podawania bez przekładania potrawy.
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Cocotte na stałe weszło do naszej niedzielnej kuchni.
Przeszukuj oryginalne komentarze według produktu, pielęgnacji lub decyzji zakupowej. Treść pozostaje niezmieniona, a odpowiedzi są przypisane do dyskusji.
Oryginalne komentarze społeczności. Bez generowanych ocen i oznaczeń weryfikacji.
134Dyskusje
237Wpisy
16Zdjęcia
Wyświetlane 1-8 z 134
Strona 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?
Przeczytaj całą rozmowę
Przeszukuj oryginalne komentarze według produktu, pielęgnacji lub decyzji zakupowej. Treść pozostaje niezmieniona, a odpowiedzi są przypisane do dyskusji.
Oryginalne komentarze społeczności. Bez generowanych ocen i oznaczeń weryfikacji.
Wyświetlane 1-8 z 134
Strona 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?