Staub Cast-Iron Oval Gratin Baking Dish
Staub's innovative enamel coating takes cast-iron cooking to the next level with improved performance, style and durability. Perfect for baking hearty gratins, crisps and casseroles, this French favorite is designed to deliver a crispy brown crust atop an evenly cooked dish.
- Heavyweight enameled cast iron transfers and retains heat evenly.
- Red, Sapphire Blue, Basil, Graphite and Emerald color selections feature a multicoat enameling to create a glossy, vibrantly colored "majolique" finish that resembles fine ceramics.
- Matte Black selection features multi-coat enameling with a 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 contains traces of quartz, giving it additional heat resistance and a rougher surface resulting in better browning.
- Dishwasher safe.
- Made in France.
- Dimensions & More Info
- 9" Baker: 9 1/2" x 7" x 1 3/4" high; 1-qt. cap.; 3 lb. 3 oz.
- 11" Baker: 11" x 8" x 2" high; 1 1/4-qt. cap.; 4 lb.
- Smooth enameled base compatible with all cooktops, including induction.
- Designed for oven-to-table presentation.
- 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.
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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.