All Staub Products

About Staub

Staub was founded in 1974 by Francis Staub in Alsace, France, a region with a deep culinary heritage and a long tradition of metalwork. His first product was a cast iron cocotte, and that original focus on braising, slow cooking, and flavour retention has defined the brand ever since. Today Staub is part of the Zwilling J.A. Henckels group, but production remains in France and the manufacturing process is largely unchanged: each piece is sand cast in a single use mould, hand enamelled, and inspected at roughly 100 quality checkpoints before shipping. The stork in Staub's logo is a direct reference to Alsace, a region where the bird is a longstanding local symbol, and reflects the brand's pride in its origins and craftsmanship.

What Makes Staub Cast Iron Different

Staub's most distinctive engineering feature is the self basting lid. The underside of every Staub lid is cast with small spikes called picots. As steam rises during cooking, it condenses on the lid and drips back down evenly over the food rather than pooling and running off to one side. The result is continuous, even basting throughout the cook. Meat stays moist, vegetables retain their texture, and braises develop deeper, more concentrated flavour without manual intervention.

The matte black enamel interior is the second key differentiator. Unlike the cream or off white enamel used by many competitors, Staub's interior coating is dark and slightly textured. It functions like a micro grill: the rough surface creates micro contact points that promote the Maillard reaction, the browning process that builds flavour. It is also non reactive, so it handles acidic ingredients like tomatoes and wine without issue. Over time, the interior develops a natural patina that improves its non stick properties.

The Staub Range

Staub produces a wide range of cast iron and ceramic cookware. The core line at Williams Food Equipment includes:

• Cocottes and Dutch Ovens — the flagship product. Available in round and oval shapes, from 0.25 L mini sizes up to 13 L. Best for braises, stews, soups, bread, and roasts.
• Braisers and Sauté Pans — wide, shallow cast iron with the same picot lid. Ideal for chicken thighs, short ribs, and dishes that need both searing and covered cooking in a single pan.
• Fry Pans and Skillets — cast iron fry pans with the matte black enamel interior. No seasoning required; ready to use from the outset.
• Grill Pans — ridged cast iron for indoor grilling. Retains heat well enough to cook at a consistent temperature even when cold food is added.
• Woks — cast iron woks with wide angled sides for stir frying, steaming, and deep frying.
• Bakeware — gratin dishes, pie dishes, and baking dishes in enamelled cast iron and ceramic.
• Specialty — rice cocottes, fondue sets, and escargot dishes.
• Kettles — cast iron kettles compatible with all hob types including induction.

Most pieces are available across a wide colour palette including black, cherry, blue, grenadine, sage, graphite grey, white, and green, so the cookware moves from hob to table without looking out of place.

Staub vs Le Creuset

Staub and Le Creuset are the two most frequently compared cast iron brands, and both are excellent. The differences come down to specific design choices rather than one being objectively superior.

• Interior enamel: Staub uses a dark matte black enamel that encourages browning and develops a patina over time. Le Creuset uses a light, smooth enamel that is easier to monitor food colour but does not build the same sear.
• Lid design: Staub's picot lid bastes food continuously. Le Creuset lids are smooth and rely on the cook to baste manually or allow condensation to drip naturally.
• Weight: Staub pieces tend to be slightly heavier, which some cooks prefer for heat retention and stability on the hob.
• Aesthetics: Le Creuset offers a broader colour range with a glossier finish. Staub's palette is more restrained and matte, a deliberate design choice for a kitchen to table look.

Williams Food Equipment carries both brands. If you cook long braises and want hands off moisture retention, Staub's picot lid is a practical advantage. If you prefer a lighter interior for monitoring sauces, Le Creuset is a strong alternative.

Caring for Your Staub Cookware

Staub cast iron is built to last decades with straightforward care.

• Hand washing is recommended. Staub is technically dishwasher safe, but repeated cycles will dull the exterior enamel over time. Warm water and a soft brush is sufficient for most cleaning.
• Avoid thermal shock. Do not place a hot piece directly into cold water. Allow it to cool to room temperature before washing.
• Oil the interior occasionally. Rubbing a small amount of neutral oil into the matte black interior after washing helps maintain the patina and prevents the enamel from drying out.
• Use low to medium heat. Cast iron retains and distributes heat efficiently. There is rarely a need for high heat settings; starting on medium and adjusting is best practice.
• Metal utensils are fine. The enamelled interior is robust enough to handle metal, though silicone or wooden utensils will extend the life of the surface.

FAQs

Where is Staub cookware made?

Staub cast iron cookware is made in Alsace, France. Production has remained in France since Francis Staub founded the company in 1974. Each piece is sand cast in a single use mould and inspected approximately 100 times during production.

Is Staub cast iron worth the price?

For cooks who use a dutch oven or cocotte regularly, yes. Staub pieces are built to last a lifetime, and performance, particularly moisture retention and browning, is noticeably better than most mass market cast iron. The price reflects hand finishing and rigorous quality control at the French factory.

Does Staub work on induction?

Yes. All Staub cast iron cookware is compatible with induction hobs, as well as gas, electric, ceramic, and halogen cooking surfaces. Staub cast iron kettles are also induction compatible.

What is a Staub cocotte?

A cocotte is Staub's term for a lidded cast iron pot, equivalent to a dutch oven. It is designed for braising, slow cooking, soups, stews, and no knead bread. The signature feature is the picot studded lid, which continuously bastes food with condensed steam during cooking.

What is the difference between Staub and Le Creuset?

The main differences are the interior enamel (Staub uses dark matte black; Le Creuset uses a light smooth coating) and the lid design (Staub's picot lid self bastes; Le Creuset lids are smooth). Both are high quality French cast iron. Staub suits cooks who prioritise browning and hands off braising; Le Creuset suits those who prefer a lighter interior for monitoring sauces.

Is Staub oven safe?

Yes. Staub cast iron is oven safe to 260°C (500°F). Pieces with brass or stainless steel knobs are safe at that temperature. Pieces with phenolic knobs are oven safe to 200°C — check the specific product before high heat oven use.

Does Staub cast iron need to be seasoned?

No. Staub's matte black enamel interior does not require seasoning the way bare cast iron does. It is ready to use out of the box. Occasional oiling after washing helps maintain the surface, but it is not mandatory.

Where can I buy Staub in Canada?

Williams Food Equipment is a Canadian authorised Staub retailer carrying the full range, including cocottes, braisers, skillets, bakeware, and specialty items.