On the occasion of its 45th anniversary, the Staub casserole dish highlights the delicacy of pastel by launching three new shades, thus completing an already well-stocked color palette. The opportunity to remember the history of a product that has become cult and has not aged a bit.
Cherry blossom, white truffle, sage… three colors, three flavors to savor, which refer to the comfort food with which the Staub casserole has associated its name. Simple to use, the Staub casserole dish allows you to cook, to roast, to fry or braise or just to sear for a few seconds. Homemade time, it remains an essential utensil and the ally for concocting good dishes. Or even try traditional French cuisine : burgundy, navarino, blanquette. Or to bake your own bread. Made of cast iron, each piece of the Staub casserole dish is unique. Born from a fusion at 1,400°C and a carbon-rich iron alloy, it is covered with enamel mainly composed of glass. It is one of the materials that best retains heat, diffuses it slowly and distributes it in a perfectly homogeneous and progressive manner throughout the “passenger compartment”, allowing you to obtain sumptuous, unparalleled cooking. Another of its virtues makes it a totally innovative object : the ingenuity of its pins, an invention that we owe to its creator Francis Staub in 1978. Located under the cover, these pins allow homogeneous condensation. Indeed, drops of water that form during cooking (up to 20 times more than with traditional models) will distribute and fall evenly on the preparation which is simmering in the casserole.
An Alsatian story
The adventure began in Alsace, region renowned for its gastronomy. Staub, it’s the story of a brand that will celebrate, she, his 50th birthday in 2024, whose 33,000 m2 foundry is located in Hauts-de-France, not far from Lille, in the small town of Merville. The birth of the legendary Staub casserole took place in 1978 in its still current form, with the spiked lid that made it so successful. Two years later, the casserole dish has a smooth bottom and a matte black enameled interior. In 1990, Staub displays its Alsatian origins and the logo becomes “Staub en Alsace”. In 2008, the German group Zwilling bought the Staub brand and its production tools. In July 1996, Francis Staub offers Bill Clinton a casserole, who does not fail to thank him !
A global success
Combining tradition and modernity, know-how and technology, Staub has become a reference in France and internationally. Some 1,5 million Staub casserole dishes are sold per year in 33 countries. In its two formats — round (for traditional dishes) or oval (for roasts or poultry) —, it represents 58% of the brand's total sales. The Staub casserole dish is available in several sizes and 27 colors, with national specificities. Some sizes are also available in ceramic version. The 24 cm diameter is the best-selling model in the world. In France, the 33 cm oval is the best-seller.
