Details
Staub Oven glove set 2-pcs
This magic moment when you take the cake from the oven or carry the steaming casserole to the table shouldn’t be ruined by burns. Protect yourself with the STAUB oven gloves.
STAUB oven gloves come in a set of two and measure 35cm x 19cm each. They offer full protection for front and back of the hand and the wrist, which is especially useful when taking dishes out of the oven or carrying cookware heavy with tasty food. The extra section for the thumb offers more manoeuvrability and a firm hold on the dish. It is positioned so that both gloves can be worn either on the left or right hand and can be used separately if only one hand needs to be covered.
The gloves’ exterior is made of 100% cotton, offering grip and features a beautiful design of dark red stripes on the off-white background. Inside, cotton terrycloth provides a soft feel. The oven gloves have a polyester filling for thermal insulation. The little loop in the colours of the French flag can be used to hang the oven gloves from a hook and is a reminder of the gloves’ origins: designed in France for chefs around the world.
Product features:
- Set of two gloves
- Dimensions: 35cm x 19 cm
- Exterior: 100 % cotton, interior: 100 % cotton terrycloth
- Filling: 100 % polyester for thermal insulation
- Machine wash up to 30 °C
- Tricolour loop for hanging storage
Producer Information
253
Staub
Introduction
Staub was established in 1974 by Francis Staub in Alsace, a region in eastern France known for its rich history of craftsmanship and culinary excellence. The stork in the Staub logo is a traditional symbol of Alsace and a sign of the company’s heritage, character and identity. To this day, all of our cast-iron cookware is made in France. But we set standards worldwide: Staub is the brand of choice among many of the world’s most renowned chefs – including Paul Bocuse. Our products come with the guarantee of flawless quality and are proven in day-to-day use in the kitchens and on the tables of prestigious restaurants as well ashouseholds. In June 2008, Staub became a member of the German based ZWILLING Group, a specialist in top-quality knives and kitchen utensils.
Made in France: Traditional and authentic craftsmanship
Each product is individually crafted using time-honored manufacturing processes. Production includes a hundred visual or technical inspection points to ensure that each item fulfills our uncompromising quality standards.
Majolica enamel expertise
Special majolica enamels: comprising 100% glass
The special technique used to give majolica enamels their color results in uniquely glossy enamel in deep and intense shades.
The three-coat majolica enameling process:
1. Black base coat applied to prepare the rough cast iron, guaranteeing a superior finish by smoothing over small irregularities in the cast surface.
2. Colored enamel coating.
3. Finish coating, a special majolica formula that gives the colors a high gloss and very intense shade with marked contrasts.
Table culture in 8 colors
With their fine quality and exquisite enamel finish, Staub products go elegantly from the kitchen to the table. The outer surfaces are given at least two coats of enamel using an innovative technique.
Matte black finish
Pot interiors are enameled with a matte black finish.
• High-quality enamel offers improved resistance to thermalshocks and scratching.
• Ideal properties for searing, roasting and caramelizing.
• Favored by renowned chefs and people who love to cook.
• Easy to clean and convenient to use.
The chef’s choice
Since 1998, Staub and Paul Bocuse, triple star chef for half a century, have cooperated closely together to the benefit of cocotte cooking lovers. After many years, the collaboration has taken concrete form with products and novel recipes. A Paul Bocuse cocotte with a unique design was developed, followed by a series of gourmet recipes created by the Paul Bocuse Institute. “If I had just one secret, it would be that of a well-designed product.” Paul Bocuse, globally renowned chef, writer and ambassador of French cuisine, elected Chef of the Century in New York by the prestigious Culinary Institute of America