What to Cook in Your Staub Pots & Pans (+ Tips for Care!)

December 12, 2016

If you love to cook—or you just like to look like you love to cook—chances are you've gotten yourself a Staub pot. The classic French cookware line is a favorite at the Food52 Shop and no wonder: Staub's products are gorgeous, timeless, and top-notch kitchen performers.

Photo by Bobbi Lin

Staub's cookware is so versatile that, if you're a new Staub owner, you may be feeling overwhelmed by the choices of what to actually make with your pot or pan. The good news is, you really can't go wrong—honestly, what can a French oven not do?—but to get you started (or re-inspired, if you're a longtime Staub owner), here are a few suggestions for what to make in all our favorite Staub designs, along with some tips for cleaning and caring for your pots.

Cleaning & Caring for Your Staub

Once you've removed the labels and ribbon from your new pot, rinse it in warm water and dry thoroughly. Brush a small amount of vegetable oil around the inside of the pan (like you would if you were seasoning a cast iron skillet), which will optimize the nonstick features. Heat the pan over a low flame until most of the moisture has steamed out, and once it's cooled, wipe excess with a towel. Now you're good to go!

An enameled coating on the cast iron of every Staub pan make them a breeze to clean—and Staub recommends that you hand-wash them, rather than running them through the dishwasher, to preserve the patina and brightness. After drying, you can brush the inside with a little vegetable oil to maintain the black matte finish.

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Unlike unfinished cast iron—which must be seasoned and carefully care for—enameled cast iron can handle anything you throw at it, from acidic ingredients to dish soap.

What to Cook in Your Staub

Now the fun part! These are some of our favorite recipes to go with our Staub designs.

If you have an Essential French Oven...

Make braises! Give any hunks of meat you're cooking a good sear, add aromatics, then cover in a delicious liquid and let it bubble away in the oven. Stews do well in it, too.

If you have a Cast Iron Square Grill Pan and Press...

If you're backyard-challenged, get your grilled chicken and burger fix with this cast iron grill pan. But don't stop at meat: Consider grilled flatbread, pizza, paninis, and fruit.

If you have a Cast Iron Wok...

Raise your hand if you've ever made pasta in a wok. (Just me?) With this wok, you don't have to be ashamed—it's designed to do everything. Of course, it can turn out a beautiful stir-fry, but it can also braise fish, slide into a 500° F oven, and, yes, boil pasta water.

More: Thinking about upgrading that old rusty wok? Don't toss it—make a lamp!

If you have an Oval Roasting Dish...

You can soon be in Gratin Heaven, a world in which lovely bubbling gratins are cooked in perfectly-sized pans that go straight from oven to table. See also: lasagnes, baked pastas, layered vegetables, and braise-roasted chicken.

If you have a Fry Pan...

The rough cooking surface of this fry pan results in perfect browning, improving everything from pancakes to crab cakes to latkes. But if all you want to do is make the perfect fried egg sandwich, we won't blame you in the slightest.

If you have an Oval Cocotte...

Just as functional as a French Oven, but with an oval shape that accommodates oblong fish, vegetables, and meat, this is another perfect pot to embrace the braise.

If you have a Petite French Oven Rice Cooker...

Beloved by the Food52 team, the most charming-looking Staub pot is actually one of the most useful. It perfectly cooks not only rice (of course), but grains of all sorts—we even use it to boil eggs!

If you have a Cast Iron Crêpe Pan...

This pan is the answer to all your crêpe curses (hard to spread, even harder to flip, hole-ridden by the time the cooking ordeal is through). Crêpe-making will become such a breeze, you may find yourself wanting to venture out from the classic breakfast variety: Stack them into a Nutella cake, enrich them with buckwheat, and fill with ricotta, brie, and vegetables.

If you have a Mini Chocolate Fondue Set...

...then I am jealous. You get to host a fondue party! Because this party needs little more than cheese and chocolate (okay, wine), you're pretty much set. Below, some interesting takes on the classic recipes.

We originally ran this article last spring, but brought it back for braising season.

What do you cook in your Staub pots and pans? Inspire us in the comments!

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See what other Food52 readers are saying.

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Annie Crabill

Written by: Annie Crabill


Stan March 2, 2019
Hi, I own a 10” frying pan and every time I use it to make a frittata it sticks and is a mess to get the food out and a bigger mess to clean. From every thing I read this should not be the case. What am I doing wrong.
Gracie October 20, 2017
I live in Santa Rosa ca where we just got back into our house from fire evacuation and my staub covered fish pan arrived the next day. I'm excited to have this to look forward to but need recipes and instructions
Rochelle July 27, 2017
Am I the only one who would like to see commenting available on goods available for sale thru Food52 shopping ? One of the things I love about this site is the the feedback from recipe reviews, whether good, bad, or indifferent. I've been eyeing the carbon steel pans and would appreciate how people like them. I'm in Canada, no shipping available here, so no easy way to obtain product or return.
Susie K. May 31, 2017
The finished food makes Staub so worth the money. I have a collection and absolutely love each one.
Steven W. February 18, 2017
really expensive...I am not sure where everyone who has these got the money for them! (Yes, I know they last forever, but so do the cast iron skillets I have had for over 40 years.)
Nomad May 25, 2017
I have many Staub pieces and granted they are expensive, I don't pay full price for them. I buy overstocks at deeply discounted prices and love every piece I have.
Ashley M. October 3, 2016
I use my crepe pan for pancakes and frying traditional flat breads. I don't make crepes. But something very similar. I think I have the 4 qt cocotte I can't remember but I used it to make stews and soups or a big batch of yogurt. I do need to get a larger one. I use the frying pans for many beans dishes and eggs and frittata.
Diane B. September 3, 2016
I really want to start collecting but not sure which one to start with. All the colors are so beautiful but I like the grenadine and grey when grenadine isn't available. This article has been very helpful.
Claire S. May 9, 2016
This was quite helpful, thanks! I've been mildly regretting my oval cocotte (it was a deal, but felt awkwardly sized once I received it, and is past return date). It doesn't seem to be the most loved Staub out there, but it's nice seeing good use-cases for it!
Marina April 4, 2016
Would anyone know which round cocotte size would work best for 4-6 people? To make braised lamb shanks, for example. I own a 4qt round one and it's perfect for two. Thanks!
Kristina April 29, 2016
I would recommend a 7qt if you're planning on serving 6!
Panfusine March 3, 2016
Absolutely love the 4 qt Round cocotte I bought from Provisions last year. Perfect for hardy daily use with all kinds of Indian dishes. I use this particular pan mostly for rice, Pilafs, Khichdies.