Specialty Cookware
Discover Staub Specialty Cookware
Staub specialty cookware covers the pieces made for a specific dish, from paella pans and tagines to fondue sets, roasting pans, and mussel pots. Each is built from the same enameled cast iron as the classic cocotte.
Williams Food Equipment carries Staub specialty pieces for cooks who want the right pan for a particular recipe.
Why Choose Staub Specialty Cookware?
A pan shaped for its dish makes the cooking easier. A wide paella pan spreads rice in a thin, even layer, a tagine traps steam for slow braises, and a fondue set holds a steady melt.
- Purpose built shapes for specific dishes
- Enameled cast iron for even heat and no seasoning
- Cast iron bases that are oven safe and induction compatible
The Staub Specialty Range
- Paella pans, wide and shallow for even rice
- Tagines, a cast iron base with a conical lid for slow braises
- Fondue sets for cheese and chocolate
- Roasting pans and specialty pots for roasts, mussels, and more
Cooking with Specialty Pieces
Each piece has its method: build paella in a thin layer and leave it to form a crust, let a tagine steam gently, and keep fondue at a low steady temperature. The enameled cast iron holds heat evenly across all of them.
Care is the same across the range: wash by hand and dry well.
FAQs
Are Staub tagines oven safe?
The cast iron base is oven safe to 260°C. Check the lid, as ceramic lids can have different limits than the cast iron base.
Does Staub specialty cookware work on induction?
Cast iron based pieces such as paella pans and tagine bases work on induction. Ceramic only pieces do not.
What is a paella pan used for?
A paella pan is wide and shallow so rice cooks in a thin, even layer and forms the prized crust at the base called socarrat.
Do these pieces need seasoning?
No. Staub enameled cast iron needs no seasoning. Wash by hand and dry thoroughly.
Find Your Staub Specialty Piece
From paella to fondue, Staub specialty cookware gives you the right shape for the dish. Browse the range at Williams Food Equipment.
