Serious Eats / Will Dickey
Since 1974, Staub has been making their high-end enameled cookware in France, starting with their cocotte—another name for a Dutch oven. Over the years they’ve branched out into other enameled cast iron cookware (always featuring their black satin enamel interior), and there isn’t a Serious Eats review of anything with enameled cast iron that doesn’t have Staub as a winner. We’ve also been impressed by their ceramics, too, so we decided to put all of their winning gear into one place to spotlight some truly exceptional, thoroughly tested kitchen equipment. (And, no, this isn’t an ad: we’ve also rounded up our favorites for brands like OXO and ThermoWorks.)
Even after testing over 20 Dutch ovens, Staub’s 5.5-quart cocotte came out on top. Its 8.3-inch cooking surface was the widest we tested, allowing for more space to sear than most other Dutch ovens of the same size. We also really liked its black satin enamel interior, which shows fewer marks and stains over time (though it can be hard to see the color of a developing fond against it). It’s a sturdy Dutch oven that’s designed to be used for many years, and Staub’s lifetime warranty is always nice to have (even if you never have to use it).
Good to Know
Weight: 12.5 poundsCapacity: 5.5 quartsCooking surface: 8.3 inchesInduction compatible: YesWarranty: LifetimeCare instructions: Dishwasher-safe, though we recommend hand-washingAlso available: 4-quart cocotte, 7-quart cocotte, and 9-quart cocotte Price at time of publish: $360Serious Eats / Will Dickey
If you’re looking to braise short ribs or shallow fry chicken piccata, Staub’s 3.5-quart braiser excelled at every test and was the most durable out of any of the models we tested. Its wide cooking surface can also sear a dozen meatballs at a time, and its signature black satin enamel cleaned up easily. It was also easy to move in and out of the oven with slightly upturned handles that added nice leverage. It’s well-built, and its enamel coating is top-notch. We love a good braiser, and this version from Staub ticked all the boxes.
Good to Know
Weight: 13 poundsCooking surface diameter: 10 inchesCapacity: 3.5 quartsInduction compatible: YesAlso available: Glass lid versionPrice at time of publish: $350Serious Eats / Taylor Murray
Skillets are best for searing quickly at high temperatures, and the Staub enameled cast iron skillet heated up the quickest and to the highest temperature in our testing. It also had the most consistent temperature distribution, evenly searing steak and frying eggs (which didn’t stick at all to the pan). It has a maximum heat rating of 900ºF, which was 400 degrees higher than any other pan we tested, making it the only cast iron enameled pan that you can also toss into your outdoor pizza oven.
Good to Know
Weight: 4 pounds, 15 ouncesCooking surface diameter: 8.25 inchesMax heat: 900°FCare instructions: Dishwasher-safe (though we’d recommend hand-washing)Price at time of publish: $200Serious Eats / Taylor Murray
Even heat distribution was the hallmark of Staub’s enameled cast iron grill pan during our testing. It left perfect grill marks on chicken breasts and burgers, and its tall grill grates kept food elevated high enough so that moisture was easily whisked away to promote better browning. Its enamel coating made it easy to clean up afterward, too, though its grill grates did require a bit more scrubbing than its flat-skillet counterpart.
Good to Know
Weight: 7.3 poundsMaterials: Enameled cast ironInduction compatible: YesDishwasher-safe: Technically yes, but we don’t recommend itPrice at time of publish: $230The best grill pans hit the sweet spot of grate height, cooking food evenly and lending grill marks.Serious Eats / Ashlee Redger
With large looped handles and tall, straight sides, Staub’s ceramic baking dish is excellent for deep-dish recipes. We also loved its beautiful colors and striking looks, which can be a nice touch when serving something tableside. It had the highest max heat rating out of any of the models we tested at 575ºF, making it the best choice for any broiled recipes. If you want your dinner guests to “ooh” and “ahh” over your bakeware as much as the meal, this dish is a top candidate.
Good to Know
Material: CeramicDimensions: 9 by 13 inchesWeight: 4 poundsCare instructions: Hand-washPrice at time of publish: $80
Staub’s stoneware dinner set also features an enamel coating for chip resistance and durability, and we really liked its slightly speckled look when we tested dinnerware. The plates feature a shallow ring around the edges that acted as a juice well when we sliced steak, and even though the bowls were on the smaller side, everything stacked nicely as a set.
Good to Know
What’s included: 4x dinner plates, salad plates, and bowlsMaterial: Stoneware with enamel finishCare instructions: Dishwasher- and microwave-safePrice at time of publish: $200Serious Eats / Riddley Gemperlein-Schirm
Why are Staub pots so expensive?
Staub’s enameled cast iron pots are made by hand in France and undergo many different steps of production. To start, its pots are heavy and use a lot of raw iron material while they’re being cast. The enameling process can be expensive, too. Enamel paints are combinations of different types of glass fused together, and cheaper-made enamels can crack or chip over time. Staub’s enamel is top-notch quality, and they even offer a lifetime warranty.
What country is Staub made in?
Staub’s enameled cast iron factories are all based in France, where those products are still made today. While all of their cast iron products are produced in France, there are some ceramic Staub products that are made in China.
Do I need to oil my Staub pan?
Staub’s enameled cast iron pans feature a black satin interior that can look similar to that of seasoned, raw cast iron, but it doesn’t need to be seasoned. Its black enamel interior has nonstick, easy-to-clean properties of any other enameled surface, and cooking over time will help it maintain a light patina and become slightly more nonstick.