Iconic and oh, so irresistible, our French enameled cast iron cookware makes each meal memorable.


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STAUB Cast Iron

The French word cocotte means chicken and refers to the original purpose of the pots, namely to stew a chicken. However, these roasters are not limited to one dish, but are also great for all kinds of food, e.g. for stews and to bake bread. Also STAUB cast-iron skillets give your favorite dishes an incomparable aroma.

STAUB cast iron cookware

STAUB enameled cast iron cookware is the choice of the world’s best chefs. With exceptional durability, it is perfect for day-to-day use in both gourmet home kitchens and prestigious restaurants around the world. Built to last a lifetime, these heirloom pieces can be passed from generation to generation. The STAUB cocotte is unsurpassed for slow-cooking meats and vegetables to tender perfection, and for simmering hearty stews and soups.

Cast iron possesses exceptional heat-retaining qualities, so the pot heats evenly throughout. The matt black inner enameling is ideal for particularly crisp searing and is especially durable. The innovative lid features tiny spikes on the interior that continually release condensed liquid back onto the food, yielding moist, flavorful results.

If you want to prepare meat, you should use a skillet made of cast iron, because it gives better roasting results. Our pans give your favorite fried dishes an incomparable aroma thanks to the matt black enamel. These pots and pans makes a handsome serving vessel. With their exquisite enamel finish, each piece transitions beautifully from the kitchen to the table. From comfort food to sumptuous suppers, every dish is special when served in STAUB.

STAUB Cast iron Cocottes and Dutch Ovens

Dutch Ovens from STAUB were invented in France many years ago and are traditional casserole dishes. They can be used to effortlessly prepare a wide range of delicious French casseroles, as well as tasty goulash or hearty German stews. A cast iron roaster is suitable for all types of cookers - ceran, gas, electric or induction and it can also be used in the oven.

The basic forms of a cocotte are round or oval. In restaurants, a mini cocotte is often used to prepare individual portions and is then used to serve at the table. For whole roasts, poultry and stews larger dimensions are available. If you like fish, you should buy an extra cast iron fish roaster so that the taste is not compromised by any other use.