Cast iron cooking pots have been used for over 2000 years. They have long been valued for their durability and their heat retention capacity, so much so that it is not uncommon for these valuable items to be passed on to the next generation. The additional enameling has now become a significant further development in this traditional material.
The benefits of enameled cast iron
- For all ingredients, the nutritional values and full aromas are preserved. Meat does not dry out and vegetables remain soft.
- Whatever dishes you prepare in the Staub Cocotte, you can rely on a tasty and nutritional result.
- The robustness and heat-saving properties of cast iron have been esteemed and respected in Central Asian cooking traditions for thousands of years.
- Cast iron is a strong carbon-containing iron alloy. It is one of the best materials for retaining heat, releasing it slowly and distributing it evenly.
- When cast iron is heated up--thanks to its heat-saving properties--you can turn your stovetop to the lowest setting to allow your dish to simmer while saving energy.
- Cast iron also keeps things cold. If you freeze your cast iron cookware before serving, it will remain cold on the table for a long time.
- Enamel consists mainly of glass and is extremely resistant.
- Enameled cast iron is suitable for all stovetops including induction.