Staub Cast-Iron Braiser
2 3/4-Qt, 4-Qt
Not only is this pan perfect for braising meats, but it can also go straight to the table with paella or jambalaya. Staub's innovative enamel coating takes cooking with cast iron to the next level with improved performance, style and durability.
- Multi-coat enameling ensures strength and heat resistance and creates a deep, vibrantly colored “majolique” finish similar in appearance to fine ceramic for oven-to-table presentation.
- Resistant to rust, chipping and cracking, the coating requires no additional seasoning like some other cast-iron pieces.
- The specially formulated black matte interior enamel of each piece contains traces of quartz, giving it additional heat resistance and a rougher surface resulting in better browning.
- The smooth enameled base is compatible with all cooktops including induction.
- Extra-heavy lid seals in moisture for tender, flavorful results.
- Made in France.
Overall Product Rating
Tsip - Review from Williams-Sonoma
If you get one Staub, get this pieceI had always lusted after the staub or le creuset large roasting pans (the 6 qt. ovals, etc) and finally ordered one for Christmas. My husband, the sweet wonderful guy that he is, told me to order a second pot for myself. I ordered this one, not knowing how wonderful it would be. It is my all time FAVORITE pot. I use it all the time. I rarely use my big pot (other than roasting chicken, large hams, etc). This braiser is great for chilis, casseroles, roasts (the flat style roasts, etc, etc.) You will find it the most versatile dish in your kitchen. Spaghetti sauce, hamburgers, vegetable tians....LOVE IT!
MelindaM20 - Review from Williams-Sonoma
Beautiful piece of cookwareI wanted this to use as a fry and saute pan to replace my old non stick fry pan. I've only cooked in it once so far and I made a sauce for lasagna. It cooked up beautifully and clean up was a breeze. I hope it performs as well when I fry okra in it for Thanksgiving which is why I only rated it a 4 as I haven't had the opportunity to use it a lot to know its potential. I was torn between the Basil or the Red. I really wanted the Grenadine but WS doesn't carry it any longer that I could find although other websites have the Grenadine. But, WS was offering 20% off one item which I used for this purchase so I opted for the red. However, I am very pleased with the red. It isn't as bright as shown on the website. I find it to be a a very deep red which is what I wanted; it's beautiful. Thanks, Mom and WS.
Kessham - Review from Williams-Sonoma
Gorgeous and FunctionalI must admit that I'd been lusting after this Staub braiser for over a year. I passed over it last year when I needed a cast iron pot expressly for table top hot pot cooking. The Le Creuset Heritage Chef's Pot was my choice over the Staub for it's shape and it has stood the test of time as a soup and bean pot. It's a shame WS no longer carries it, so I'm very glad I snagged one. But I was finally able to satisfy my longing for the Staub 4 qt. braiser this spring when WS ran it's big cookware sale. It was a wise purchase. Perfect for braised chicken dishes and Indian curries. I recently did a large amount of braised green beans with coconut and it was perfect at braising in liquid and then boiling it off to leave the beans beautifully glazed and crisped in the coconut sauce. And so easy to clean. Did I mention how beautiful the royal blue is? Just stunning. Goes right to the table as a serving piece. I'm very, very happy with this wonderful piece of cookware!
JuliaT - Review from Williams-Sonoma
Perfect SizeThis is a perfect size for my husband and me. I have a larger braiser that we use when we have company. But I prefer my Staub braiser. Besides meats & poultry, it's perfect for baked ziti or to use as a skillet. Love it!!! Also, I bought it in Basil - beautiful!
CGMEngineer - Review from Williams-Sonoma
Great Pot to Cook WithThis is very quickly becoming my favorite pot to use. I ordered this and the 12" frying pan and they are very pleasurable to cook with. They cook well even on my apartment's cheap 70's Kenmore electric stove. I have cooked two chicken based vegetable dishes and I literally just leave the dishes to simmer. All the vegetables cook evenly. The lid's weight helps to create a great seal and helps everything come out nice and juicy.On the note of sticking, my 12" has a very small amount of stuff stuck to the bottom because I cooked a lot of bacon one day and the fat got burnt in. It hasn't affected the taste and I'm certain that it will come out over time. The braiser doesn't have anything stuck to it. Just remember to heat the pots progressively, things might take a bit of time to cook but they come out great each time.
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