Staub Cast-Iron Coq Au Vin
Staub's innovative enamel coating takes cast-iron cooking to the next level with improved performance, style and durability. This traditional French pot, with its sculptured rooster handle, is the ideal size and shape for braising a chicken to tender perfection.
- Heavyweight enameled cast iron transfers and retains heat evenly.
- Color selections feature a multicoat enameling, which creates a glossy, vibrantly colored "majolique" finish that resembles fine ceramics.
- Matte Black selection features multicoat enameling with low-gloss matte finish.
- Resistant to rust, chipping and cracking, the coating requires no additional seasoning like some other cast-iron pieces.
- 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.
- Features a nickel-plated rooster handle.
- Made in France.
- Dimensions & More Info
- 4 1/4 quart: 11 3/4" x 9 3/4" x 4 1/2" high; 12 lb. 12 oz. with lid.
- 5 3/4 quart: 14 3/4" x 12 1/4" x 8" high; 15 lb. 3 oz. with lid.
- Smooth enameled base compatible with all cooktops, including induction.
- Dozens of precisely placed bumps on the lid's interior funnel evaporated juices directly back down on top of the food for more even basting.
- Extra-heavy lid seals in moisture for tender, flavorful results.
- 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 pans 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.
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- 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.