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The French oven is a timeless standby for stews, roasts, soups, casseroles and other one-pot classics. Staub has perfected this tradition in our signature "La Cocotte" French Oven, the choice of some of the world's best chefs. The design has self basting spikes for continuous, natural basting. When your meal is ready, La Cocotte moves beautifully from the stove to your table. Staub products are enameled on the inside and out, including the black matte finish. No seasoning is required for enameled cast iron and it will not react to acidic foods.
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Technical Details
- Black Matte Enameled Interior for durablity means no seasoning required. Enameled pot edges and lid edges prevent rust adding to the beauty of our cast iron.- Self-basting spikes underneath the lid of each French Oven is our breakthrough innovation.These spikes ensure continuous natural basting by equally disributing flavorful juices to all parts of the dish.
- Oven proof stainless steel or brass knobs for durability and beauty.
- Smooth Enameled bottom that works on any cooking surface including glass tops and convection.
- Double the enamel coatings help prevent chipping and add to the beauty and function of the pan.
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By W. David Rainer
Didn't realize this casserole had such a tapered bottom where it contacts the stove. We have a smooth-top stove. Haven't really found a good use for it except for frying seafood on my outdoor gas burner. I'm still experimenting, though. I may try red beans and rice and see how that works.
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