Happily cook and serve for large crowds with this sizeable and beautiful Staub cast iron casserole. - This cast iron cocotte or dutch oven is great for low heat/slow cook dishes as well as for soups, sauces, jambalaya and chowders.
- The basting spikes on the lid combined with its weight result in even basting and tender foods every time!
- The black matte enameled interior is durable. It it similar to a non-stick surface because its rough pattern makes it easy for you to remove foods and clean up even the cheesiest of casseroles.
- Staub cookware is compatible with all cooktops, including induction.
- Backed by a Staub lifetime warranty too
- This oval cocotte measures 16 inches in long x 12 3/4 inches wide x 6 inches deep.
- With handles, it measures 19 1/4 inches long
- Made of enameled cast iron inside and out
- No seasoning required
- The lid has a solid brass knob.
- Oven safe to 500 degrees
- Made in France
- Ideal for use on any cooktop, including induction.
- For best results, use low to medium heat on cooktop.
- Gently pre-heat your Staub cookware on a low setting for 2 to 3 minutes then add oil or liquid to the pan.
- Oven and broiler safe; knob is oven safe to 450° F
- Use wood, plastic or heat-resistant nylon tools to avoid scratching the enamel surface.
- Do not slide pan on stove top.
- Enamel can chip or crack if dropped or banged on hard surface.
- Allow to cool before washing.
- Dishwasher safe.
- Avoid using steel wool, steel scouring pads, harsh detergents or abrasive cleansers.
- Stubborn food residue and stains can be removed with a nylon scrubbing pad or sponge.
- Select low to medium heat for best results.
- Select the size of your heat source so that it is as close as possible to the base size of your pan. This will prevent energy loss and overheating of the handle.
- Gently pre-heat utensil on low setting for 2 to 3 minutes then add oil or liquid to the pan.
- Use only wooden, plastic, or heat resistant nylon tools, to avoid scratching the enamel.
- Use a potholder or oven glove to lift metal handled pans from the stovetop or oven.
- Stand hot pans on a Le Creuset trivet, board or cloth, not directly on unprotected counter tops.
- Cool pans before washing in hot soapy water, rinse and dry thoroughly.
- Remove stubborn food residues with a plastic or sponge scourer only - do not use metal scourers or abrasive cleaners of any kind.
- Lifetime warranty from Staub with normal use and proper care.
- Made in France
|
