STAUB began in Alsace in 1974. Its enameled cast iron adapts well to Singapore cooking, where a single meal may move between searing, simmering, oven finishing and shared serving.
The STAUB approach01
More techniques, fewer pieces
In a compact kitchen, useful cookware must cover several cuisines and stages without demanding a shelf of specialist pans.
01
Steady heat
Cast iron smooths the simmer for soup, curry and braised dishes.
02
One-pan flexibility
Sear, reduce, cover, oven-finish and serve in the same vessel.
03
Easy daily reset
The enameled surface needs no traditional seasoning and cleans with gentle soaking.
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.
Useful cookware has to justify every centimetre, moving between aromatics, soup, curry, oven cooking and table service without needing specialist storage.
Weeknight
Soup with a quiet simmer
After the aromatics are ready, a lower induction setting is enough to hold steady heat.
Ready to compare
Find STAUB in Singapore
Compare practical sizes and shapes, then check current availability on Amazon.sg.
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
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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?