Staub Cast-Iron Demi French Oven, 3 1/4-Qt.
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Staub's innovative enamel coating takes cast-iron cooking to the next level with improved performance, style and durability. This petite French oven is perfect for cooking grains and other sumptuous sides. The round bottom and textured lid are similar in design to the traditional Japanese cast-iron tool for cooking rice – both circulate and distribute moisture for fluffy, airy and delicious results. The oven is also great for simmering jams, soups and stews.
- 3 1/4-qt. cap.
- Heavy enameled cast iron transfers and retains heat evenly.
- Multicoat enameling creates a glossy, vibrantly colored "majolique" finish that resembles fine ceramics.
- Resistant to rust, chipping and cracking, the coating requires no additional seasoning like other cast-iron pieces.
- Specially formulated black matte interior enamel contains traces of quartz, providing additional heat resistance and a rougher surface, which results in better browning.
- Domed Chistera lid features spikes that promote self-basting to keep food moist.
- Nickel-plated brass knob; white French oven comes with solid brass knob.
- Made in France.
- Dimensions & More Info
- 7 3/4" diam., 4 3/4" high.
- 3 1/4-qt. cap.
- 9 lb. 8 oz. with lid.
- Use & Care
- Ideal for use on any cooktop, including induction; not recommended for glass stove tops.
- Oven and broiler safe to 500°F.
- For best results, use low to medium heat.
- When using high heat, bring 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 hard surfaces.
- Handles and knobs can become very hot. Always use potholder or glove when handling.
- Allow pan to cool before washing.
- Dishwasher safe.
- Stubborn stains can be removed by soaking 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.