Staub Cast-Iron Mussel Pot
Staub's innovative black-matte enamel coating takes cast-iron cooking to the next level with improved performance, style and durability. This shell-shaped pot cooks mussels to perfection, traveling directly to the table for a stunning presentation. Includes a stainless-steel rack for the discarded shells.
- 2-qt. cap.
- Heavyweight enameled cast iron transfers and retains heat evenly.
- Matte black multi-coat enameling with low-gloss finish; nickel-plated brass knob on lid.
- Resistant to rust, chipping and cracking, the coating requires no additional seasoning like some other cast-iron pieces.
- Specially formulated black matte interior enamel contains traces of quartz, giving it additional heat resistance.
- Smooth enameled base compatible with all cooktops, including induction.
- Shell-shaped pot has a built-in strainer that makes it easy to spoon up the flavorful broth, plus a rack for holding discarded shells.
- Made in France.
- Dimensions & More Info
- 11" x 7" x 6/12" high.
- 2-qt. cap.
- 7 lb.
- Made in France.
- Use & Care
- Ideal for use on any cooktop, including induction.
- Oven and broiler safe up to 500° F.
- For best results, use low to medium heat.
- When using high heat, bring your pan slowly to a high temperature.
- Use plastic, wood or nylon utensils only; metal utensils may damage the enamel.
- Enamel may chip or crack if banged against a hard surface.
- Handles and knobs can become very hot. Always use pot holder or glove when handling.
- Allow pan to cool before washing.
- Dishwasher safe.
- Stubborn stains can be removed by soaking your pot for a few minutes in hot soapy water.
- Completely dry pan before storing.
- Avoid using steel wool, steel scouring pads, harsh detergents, bleach or abrasive cleaners.
Next Day Delivery
- More about Staub
Staub traces its origin to the Alsace region of France, where founder Francis Staub designed his first enameled pot while working in an old French artillery factory in 1974. With the goal of creating the perfect pot for cooking the region’s traditional hearty soups, stews and braises, he combined cast iron, the most popular material of the time, with the latest enameling technology available. Today, Staub still makes its cookware at a traditional atelier in France, casting each pot in an individual sand mold, which is heated to 800°F and destroyed after use. The exterior enamel coating is made with glass powder and mineral pigments, applied in two or three coats to generate brilliant glossy colors.
Rated 5 out of 5 by LacyL from Another fine quality pot from Staub I am hooked on Staub. The quality is impeccable and it just LOOKS good sitting on the burners of my apple red Viking stove. It is my favorite cookware. This pot is a charming stove to table item. It is small, though, so if you are just serving mussels in their broth like Leons in France, and using the pot for the shells, you will need 2 pots. If you are going to ladle the broth and mussels onto pasta, one is fine for 2-4 people.Date published: 2015-03-29