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36 Recipes to Cook in Your Staub Pots & Pans

The classic French cookware can handle just about anything.

July  1, 2019
Photo by Rocky Luten

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.

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 with warm water and dry it 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 any 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.

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: what to use all those beautiful pots and pans for. Along with cooking up plenty of delicious braises, stir-fries, and crêpes, we love our Staub for their warm-weather prowess as well (did you know they keep things extra cold, too?). Here are some of our most popular Staub designs and our favorite ways to use them.


if you have an essential french oven

Photo by Rocky Luten

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. Less expected: Chill your wine!


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 pizza and salads (and fruit), too.


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 feel bad—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 loaf pan

From banana bread to meatloaf, there's little this trusty loaf pan can't do. Our latest trick? Using it to store fresh-made ice cream so it stays extra cold.


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 or the most beautiful cobbler, we won't blame you in the slightest.


if you have a cocotte

Photo by Rocky Luten

Just as functional as a French Oven, but in different shapes (like an oval! Or a tomato! ) that accommodate oblong fish, vegetables, and meat, this is another perfect pot to embrace the braise. They also make a festive ice basin for chilled soups, like salmorejo and gazpacho.


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 them with ricotta, brie, and vegetables.

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.

  • Stan
    Stan
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    Gracie
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    Rochelle
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    Susie Kadleck
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    Steven Williamson
Comment
Annie Crabill

Written by: Annie Crabill

12 Comments

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 W. 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.