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Staub: Stand for 3 Mini Cocottes, bamboo
Staub
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Staub: Stand for 3 Mini Cocottes, bamboo

Regular Price: €25.17

Special Price €24.43

Incl. 0% Tax, excl. Shipping Cost

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Perfect for your three round Mini-Cocottes of Ø 10 cm that are ready to serve right from oven or stovetop to the dining table.


Bamboo


 

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Product code: 1190698

Availability: shippable

Delivery Time: immediate dispatch

Delivery Time: immediate dispatch

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Details

Stand for 3 Mini Cocottes, bamboo


Suitable for three round Mini-Cocottes of Ø 10 cm

In a collection made especially “for the table”, Staub has created restaurant-style pieces that are ready to serve right from oven or stovetop to the dining table. Mini-Cocottes are complemented with escargots dishes and round or oval stackable dishes to ensure meals are as hot and fresh as they can be. These versatile cast iron pieces delight chefs and diners alike. These pieces are designed to be as functional in the kitchen as they are beautiful on the tabletop. Use the cocottes for single servings of soufflé, macaroni and cheese or dessert, for example.

 

Additional Information

SKU 1190698
Hersteller SKU 40510-299-0
Weight (in kg) 0.8000
Manufacturer Staub
Series STAUB Mini Cocotte
Material Bamboo
EAN 3272341906984
Length 42 cm
Width 16 cm
Height 5 cm
Availability immediate dispatch

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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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