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Staub: Rührschüssel
Staub

Staub: Rührschüssel

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In verschiedenen Farben & Größen erhältlich!


Diese farbenfrohe Schüssel von STAUB ist ideal für die Herstellung von Kuchenteig oder Saucen und zum Servieren von Suppen, Salaten oder Müsli geeignet. Die Keramikglasur macht sie kratzfest und ermöglicht eine problemlose Reinigung.

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Starting at:

€12.95
Incl. 0% Tax, excl. Shipping
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Product code: kon40511-128-0

Availability: shippable

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Details

STAUB Rührschüssel

 

Staub bietet mit seiner Rührschüssel der Serie Keramik eine zeitlos elegante Schüssel für den täglichen Gebrauch in der Küche an. Die Farbe macht sie zu einem Blickfang, der sich in jedes Küchenambiente einfügt.

Sie ist ideal für die Herstellung von Kuchenteig oder Saucen zum Servieren von Suppen, Salaten oder Müsli geeignet. Die Keramikglasur macht sie kratzfest und ermöglicht eine problemlose Reinigung. Dank der runden Form ist sie gut stapelbar. Die Schüssel ist pflegeleicht, kratz- und stoßfest sowie mikrowellen- und spülmaschinengeeignet.

  • Vielseitig einsetzbar
  • Leicht stapelbar
  • In verschiedenen Größen und Farben erhältlich
  • Leicht zu reinigen dank emaillierter Oberfläche

Additional Information

SKU kon40511-128-0
Manufacturer Staub
Series STAUB Keramik
Material Ceramic
Availability Please choose an option

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Producer Information

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

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