STAUB COOKING GUIDE
A tall cocotte, wide braiser, open skillet and ceramic baker solve different kitchen problems. Begin with moisture, surface area and where the dish needs to finish.
Four cooking methods
One practical decision system
Every option can look at home on the table. The useful difference is how each shape controls evaporation, browning and movement.
YOUR MATCH
Cocotte
Slow and covered
Deep sides, retained heat and a tight self-basting lid suit soups, stews, bread and long braises.
HEAT RHYTHM
Brown on low-to-medium heat, add liquid, cover and reduce early.
LOCAL START · Canada
Beef and barley stew
Balances induction and electric cooking with cold-weather braises and oven dishes.
01
Slow and covered
Deep sides, retained heat and a tight self-basting lid suit soups, stews, bread and long braises.
GOOD FIRST DISHES
Beef or vegetable stew · No-knead bread · Beef and barley stew
Dry and brown ingredients in batches.
Add liquid only after a flavourful base forms.
Cover, lower the heat and let retained heat carry the cook.
02
Fast and browned
An open black-matte enamel surface promotes browning while the low sides make turning and evaporation easy.
GOOD FIRST DISHES
Steak or thick mushrooms · Crisp-skinned fish · Maple-glazed salmon
Warm the skillet slowly over low or medium heat.
Add oil and place dry ingredients without crowding.
Turn only after a proper crust has formed.
03
One pan, two stages
A broad base and sloped sides bridge frying pan and cocotte, ideal for sautéing before a covered finish.
GOOD FIRST DISHES
Chicken with rice · Pasta or vegetable bake · Maple mustard chicken
Sauté aromatics and brown the main ingredient.
Deglaze and add grains, vegetables or a modest amount of liquid.
Finish covered on low heat or transfer to the oven.
04
Bake and serve
Ceramic bakers move from oven to table and suit layered dishes, gratins, puddings and desserts.
GOOD FIRST DISHES
Potato or vegetable gratin · Fruit crumble · Root vegetable gratin
Choose a dish that leaves room for bubbling and expansion.
Assemble evenly so the centre and edges finish together.
Rest briefly after baking before taking it to the table.
THE HEAT MAP
STAUB holds heat instead of reacting instantly. Use the control knob before the food asks for it.
01Start cast iron on low heat and increase gradually.
02Do not preheat enameled cast iron empty on high heat.
03Use a burner close to the diameter of the base.
04Ceramics belong in the oven, never on direct stovetop heat.
A round cocotte covers the widest range of soups, stews, bread, roasting and braising. A braiser is often more convenient if your cooking starts with sautéing and needs a wider base.
A cocotte is deeper and limits evaporation during long covered cooks. A braiser is wider and shallower, giving more browning area and easier access for turning ingredients.
Cast iron stores and redistributes heat. Gradual preheating gives the whole base time to warm and reduces the risk of overheating the enamel or scorching the first ingredients.
No. Ceramic baking dishes are designed for the oven and table, not direct burner heat. Avoid sudden changes from frozen to a hot oven or from hot ceramic to cold liquid.
PRODUCT BASIS
Piece recommendations follow current STAUB / ZWILLING descriptions for cocottes, braisers, skillets and ceramic bakers. Always check the instructions supplied with your exact item. STAUB / ZWILLING
Once the cooking method is clear, compare size and shape or explore the collection.