Staub Cookware
A French Classic with Coastal Charm
A Story That Begins in Alsace
The story of Staub starts in 1974, in the vineyards and timbered towns of Alsace, France. Francis Staub, the son of a family baker, grew up around the comforting hum of ovens and the scent of bread. He imagined cookware that could honor the traditions of slow cooking while embracing the elegance of modern design. Out of this vision came his first cocotte—an enameled cast-iron pot born not in a factory line, but in a reclaimed artillery foundry.
From the start, it was more than cookware. It was a vessel for memory and meal alike.
The Heart of the Collection: Cast Iron Cocottes
Staub’s cocottes are the cornerstone of the line. These enameled cast-iron Dutch ovens come in a range of sizes—from petite single-serves to generous family vessels. Their signature heavy lids with self-basting spikes lock in moisture, while rich enamel shades turn them into showpieces that move gracefully from stovetop to table.
Cast Iron
Everyday Companions: Fry Pans & Skillets
For searing, sautéing, or finishing in the oven, Staub’s skillets carry the same matte-black enamel interior as the cocottes. They resist scratching, encourage steady browning, and hold heat long after the flame has been turned off. Available in classic round forms or rustic double-handle designs, they’re built to become the everyday pan that rarely leaves the stovetop.
Specialty Cast Iron: Grill Pans, Woks & Braisers
Beyond the basics, Staub leans into specialty pieces that make weeknight cooking adventurous. Grill pans deliver the char of an outdoor flame indoors, while the wide-bottomed braiser bridges the gap between skillet and cocotte. For global flavors, Staub’s cast-iron wok offers a curved interior that carries heat high up the sides—ideal for stir-fries and quick sautés.
Oven-to-Table Elegance: Roasters & Bakers
Staub’s rectangular and oval roasters are shallow enough for gratins yet sturdy enough for whole poultry. Their enamel glazes give casseroles and baked pastas a stage as beautiful as the meal itself. Paired with snug-fitting lids or left open for bubbling tops, these pieces highlight Staub’s belief that cookware is part of the presentation.
Beyond Cast Iron: Ceramic Bakeware
Complementing the cast-iron line, Staub also produces ceramic bakeware—lightweight, colorful, and stackable. From ramekins to rectangular dishes, these pieces carry the same French sensibility and provide an accessible way to bring Staub onto the table. Their glossy finishes pair well with the matte exteriors of cocottes, creating an intentional contrast when layered together.
The Small Touches: Accessories & Minis
Staub’s charm lies equally in the small details. Their mini cocottes, often used for soups, side dishes, or desserts, bring whimsy to the table. Accessories like cast-iron grill presses, trivet stands, and wooden utensil sets complete the collection, ensuring every piece reflects the same balance of function and beauty.
A Cohesive Collection
Taken together, Staub’s product line tells a consistent story: cookware rooted in cast-iron heritage, extended into ceramics and accessories, always designed to withstand daily use while elevating the everyday table. Each piece is made to last for decades, becoming not only tools but companions in the rituals of cooking and sharing.
Innovation Rooted in Heritage
Alsace has long been a region of iron and fire. Staub drew on that legacy, shaping cast iron into something entirely new. His cocottes featured interiors of matte enamel that resisted scratching, carried heat evenly, and improved with age. Their heavy lids, studded with tiny spikes, coaxed steam to fall back into the pot, self-basting in a rhythm as old as the hearth itself.
Chefs noticed. Paul Bocuse, the great French culinary master, was among the first to champion Staub, praising not only its function but its beauty. Soon, kitchens across Europe echoed with the sound of Staub lids closing over simmering broths and braises.
A Brand Expands, A Spirit Endures
Over the decades, Staub’s reach widened well beyond Alsace. Home cooks and professionals alike discovered the quiet durability of its cookware. When the company joined Zwilling J. A. Henckels in 2008, it ensured that Staub could travel even farther while keeping its heart firmly in France. Today, every cast-iron piece is still made there—requiring as many as thirty artisans and nearly three days to complete.
Each pot that leaves the foundry carries a lineage of craftsmanship that resists the passing of trends.
Design Notes
The Lid: Weighted, with self-basting spikes that preserve every drop of moisture.
The Interior: Matte black enamel, built to resist, season, and grow with use.
The Exterior: Glazed in rich enamels—deep sapphire, burnished aubergine, forest green—that invite the cocotte from stove to table.
