The Staub journey begins in the Alsace region of France. Rich in history, food, and craft, the area is renowned for hearty one-pot recipes and fine enameled ceramics. With as much attention as the Alsatians applied to perfecting the one-pot meal, Staub''s founder set himself to perfecting the pot itself. The grandson of a cookware merchant, Francis Staub designed his first enameled pot in an old artillery factory in 1974, merging cast iron''s utility with the latest technology available.







Due to the superior construction of the Staub cocotte lids, less humidity can escape during the cooking process. 10% more moisture is retained inside the Staub cocotte after 55 minutes cooking time than in products from competitors.• 



The self-basting system consisting of distributed spikes over the whole inside flat lid ensures a continuous rainfall effect over the food inside the cocotte. The Staub self basting system in the lid is 9 times more effective than conventional lids.