Staub

Cast Iron Roasting Dish, 12.5"

Made in France, chefs choose Staub because of its cooking surface, durability, and beauty. From the macaroni gratin (French for mac & cheese) served by Chef of the Century Paul Bocuse to “Daniel Humm’s roast chicken for two at The NoMad, talked about more avidly and incessantly than any other new restaurant offering in town, going back perhaps as far as … 2007.” – The New York Times.

Try? Roast chicken with impossibly crisp skin browned first on the stovetop or cobbler that stays warm enough to melt ice cream.

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