Staub Cookware - Benefits of Cast Iron Cooking Pots

This article forms part of the Decorative and Applied Arts Encyclopedia, a master reference hub providing a structured overview of design history, materials, movements, and practitioners.

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For over 2000 years, cast iron cooking pots have been used. They have long been valued for their durability and heat retention capacity, and it is not uncommon for these valuable items to be passed down from generation to generation. The addition of enamelling is now a significant advancement in this traditional material.

The Advantages of Enamelled Cast Iron

The nutritional values and full aromas of all ingredients are preserved. Meat does not dry out, and vegetables do not become hard.
Whatever dishes you cook in the STAUB Cocotte, you can count on a tasty and nutritious result.
Cast iron is a strong iron alloy containing carbon that is one of the best materials for retaining heat, slowly releasing it, and distributing it evenly.
When heated, cast iron’s heat-saving properties allow you to turn your stovetop to the lowest setting to let your dish simmer while also saving energy.
Cast iron also helps to keep things cool. If you freeze your cast iron product before serving, it will stay cold for a long time on the table.
Enamel is made primarily of glass and is highly durable.
Enameled cast iron can be used on all types of stovetops, including induction.