- Sales Rank: #57953 in Kitchen & Housewares
- Size: 5 Quart
- Color: Grenadine
- Brand: Staub
- Model: 1112987
- Dimensions: 5.20" h x
12.00" w x
14.00" l,
Features
- Tight fitting flat lid features self-basting spikes for continuous, even distribution of juices throughout cooking, so food is moist and flavorful.
- Interior black matte enamel finish produces a natural non stick surface that is more resistant to scratches and chips. It won?t discolor or rust and never needs seasoning.
- Brass or Nickel plated knobs that are heat resistant up to 500ºF
- Smooth bottom is suitable for use on any cooking surface, including induction.
- Made in France and developed in conjunction with France?s most celebrated, world renowned chef Paul Bocuse
- Tight fitting flat lid features self-basting spikes for continuous, even distribution of juices throughout cooking, so food is moist and flavorful.
- Interior black matte enamel finish produces a natural non stick surface that is more resistant to scratches and chips. It won?t discolor or rust and never needs seasoning.
- Brass or Nickel plated knobs that are heat resistant up to 500ºF
- Smooth bottom is suitable for use on any cooking surface, including induction.
- Made in France and developed in conjunction with France?s most celebrated, world renowned chef Paul Bocuse
The Staub journey begins in Alsace, France. Rich in history, food, and craft, it is a region renowned for hearty one-pot recipes. Staub has been producing the best cast iron products for professional and aspiring cooks since 1974.This eye-catching pot is designed for France's tradional fish stew, as well as seafood chowders and other popular one-pot meals. Topped with a fish knob, our Bouillabaisse pot is an instant favorite among sea loving chefs.
Customer Reviews
Most helpful customer reviews
4 of 4 people found the following review helpful.
By Southern Review
The design of Staub's "bouillabaisse pan" is highly desirable for long simmered broths and stocks because the design of the rounded base gently and evenly circulates heat without inclining towards hot spots. This is the only large capacity-cooking vessel that allows me enough peace of mind to slip in a nap during cooking without any fear of the contents taking off in a roaring boil, or scorching the contents while I rest.This is a product from the French who some believe have created more soups than any other cuisine. Soup is the satisfying dish that can be made in any kitchen, and in any country. The construction of Staub's bouillabaisse pan will champion excellent results due to its excellent shape and lid design.This is the pot for a celebration of spring, with Vegetable Minestrone. On the other hand, Chioppino, the San Francisco favorite, a Genoese fish stew, originally made from small whole fish. - Don't forget to use pasta water, a restaurant "secret" - that frugal traditional housewife's broth that revived the spirit of early chioppinos and minestrone. Remember too, to save the rinds from Parmigiano-Reggiano cheese, as they will greatly enhance many soups with their rich flavors.Staub's bouillabaisse pan is great for caramelizing onions when making the classic Baked French Onion Soup (Gratinee des Halles) - I use this pan for everything from pinto beans, to pre-cooking Haricot Tarbais for cassoulet.Staub's bouillabaisse pan will accommodate a small fryer and enough water for a rich stock. The oven-to-table pan also accommodates a whole chicken and many vegetables, enough to serve six persons. - Toss a few fresh grapes in with the chicken before oven-roasting, the grapes will reduce and concentrate in flavor imparting a delicious piquant note to the roasted dish.The size and tight fitting lid, makes this the pan to use for preparing two uncooked pounds of "fried" basmati saffron rice that I freeze for later uses.Cooking tip: Allowing any meat stock or broth containing fat to boil will produce a cloudy product. The boiling causes the fat to emulsify with the liquid in an irreversible chemical event. Too much agitation of the stock will also create a tendency towards murky soup stock. When in doubt, use a flame diffuser such as (my favorite) - Cast Iron Heat Diffuser with Handle by Ilsa 8.25 Inch
2 of 2 people found the following review helpful.
By bobbler
I haven't tried this for red sauce yet (the curved bottom is supposed to help circulation and reduce burning).. I am only following directions in a cook book (so comments are welcome).. But I didnt like this pot for braising (unless the browning is done in another pan).. Because the bottom is small, and needs to go on the small burner.. So you only have a corresponding small area to brown (and the burner must be near full power to brown because the pot is so large, so its more tricky to get the temperature right).. Yes, it will brown up the sides a little, but then it will burn in the middle (which will be hotter).. I imagine the small bottom could be an advantage is some ways; so you can feel safe using less liquid for braising (but then again reducing the sauce afterward would take longer).. Perhaps I was generous with 4 stars, because functionality is very important.. But I like the interior more then Le Creuset.. TIP: It is difficult to get these shipped without damage to the lid and rim.. Both amazon and Abes of Maine shipped me one that got damaged (it appeared both times the original packaging was insufficient.. the cardboard fell away and the plastic protectors fell off).. Bought one of a seller on eBAY that was pristine (Attrezzi Fine Kitchen Accessories)..
Staub 5-Quart Bouillabaisse Pot, Grenadine
In Stock! Go to STORE Now !14.00" l,
Features
- Tight fitting flat lid features self-basting spikes for continuous, even distribution of juices throughout cooking, so food is moist and flavorful.
- Interior black matte enamel finish produces a natural non stick surface that is more resistant to scratches and chips. It won?t discolor or rust and never needs seasoning.
- Brass or Nickel plated knobs that are heat resistant up to 500ºF
- Smooth bottom is suitable for use on any cooking surface, including induction.
- Made in France and developed in conjunction with France?s most celebrated, world renowned chef Paul Bocuse
- Tight fitting flat lid features self-basting spikes for continuous, even distribution of juices throughout cooking, so food is moist and flavorful.
- Interior black matte enamel finish produces a natural non stick surface that is more resistant to scratches and chips. It won?t discolor or rust and never needs seasoning.
- Brass or Nickel plated knobs that are heat resistant up to 500ºF
- Smooth bottom is suitable for use on any cooking surface, including induction.
- Made in France and developed in conjunction with France?s most celebrated, world renowned chef Paul Bocuse
The Staub journey begins in Alsace, France. Rich in history, food, and craft, it is a region renowned for hearty one-pot recipes. Staub has been producing the best cast iron products for professional and aspiring cooks since 1974.This eye-catching pot is designed for France's tradional fish stew, as well as seafood chowders and other popular one-pot meals. Topped with a fish knob, our Bouillabaisse pot is an instant favorite among sea loving chefs.
Customer Reviews
Most helpful customer reviews
4 of 4 people found the following review helpful.
By Southern Review
The design of Staub's "bouillabaisse pan" is highly desirable for long simmered broths and stocks because the design of the rounded base gently and evenly circulates heat without inclining towards hot spots. This is the only large capacity-cooking vessel that allows me enough peace of mind to slip in a nap during cooking without any fear of the contents taking off in a roaring boil, or scorching the contents while I rest.This is a product from the French who some believe have created more soups than any other cuisine. Soup is the satisfying dish that can be made in any kitchen, and in any country. The construction of Staub's bouillabaisse pan will champion excellent results due to its excellent shape and lid design.This is the pot for a celebration of spring, with Vegetable Minestrone. On the other hand, Chioppino, the San Francisco favorite, a Genoese fish stew, originally made from small whole fish. - Don't forget to use pasta water, a restaurant "secret" - that frugal traditional housewife's broth that revived the spirit of early chioppinos and minestrone. Remember too, to save the rinds from Parmigiano-Reggiano cheese, as they will greatly enhance many soups with their rich flavors.Staub's bouillabaisse pan is great for caramelizing onions when making the classic Baked French Onion Soup (Gratinee des Halles) - I use this pan for everything from pinto beans, to pre-cooking Haricot Tarbais for cassoulet.Staub's bouillabaisse pan will accommodate a small fryer and enough water for a rich stock. The oven-to-table pan also accommodates a whole chicken and many vegetables, enough to serve six persons. - Toss a few fresh grapes in with the chicken before oven-roasting, the grapes will reduce and concentrate in flavor imparting a delicious piquant note to the roasted dish.The size and tight fitting lid, makes this the pan to use for preparing two uncooked pounds of "fried" basmati saffron rice that I freeze for later uses.Cooking tip: Allowing any meat stock or broth containing fat to boil will produce a cloudy product. The boiling causes the fat to emulsify with the liquid in an irreversible chemical event. Too much agitation of the stock will also create a tendency towards murky soup stock. When in doubt, use a flame diffuser such as (my favorite) - Cast Iron Heat Diffuser with Handle by Ilsa 8.25 Inch
2 of 2 people found the following review helpful.
By bobbler
I haven't tried this for red sauce yet (the curved bottom is supposed to help circulation and reduce burning).. I am only following directions in a cook book (so comments are welcome).. But I didnt like this pot for braising (unless the browning is done in another pan).. Because the bottom is small, and needs to go on the small burner.. So you only have a corresponding small area to brown (and the burner must be near full power to brown because the pot is so large, so its more tricky to get the temperature right).. Yes, it will brown up the sides a little, but then it will burn in the middle (which will be hotter).. I imagine the small bottom could be an advantage is some ways; so you can feel safe using less liquid for braising (but then again reducing the sauce afterward would take longer).. Perhaps I was generous with 4 stars, because functionality is very important.. But I like the interior more then Le Creuset.. TIP: It is difficult to get these shipped without damage to the lid and rim.. Both amazon and Abes of Maine shipped me one that got damaged (it appeared both times the original packaging was insufficient.. the cardboard fell away and the plastic protectors fell off).. Bought one of a seller on eBAY that was pristine (Attrezzi Fine Kitchen Accessories)..
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