Chef-Instructor Ted Siegel shares his experience choosing Staub.
When did you first discover Staub cookware?
I was first introduced to the beauty and practicality of Staub cookware during a trip to Paris, while dining at Christian Constant's Les Cocottes restaurant in the 7th Arrondissement.
As a professional chef and culinary instructor, what do you like most about Staub cookware?
What I love about Staub cookware is their ability to conduct and hold heat for more even cooking. For example, when it comes to cooking methods that require a cocotte, Staub cocottes lend themselves to a very rustic yet sophisticated presentation.
What’s your favorite recipe to prepare using Staub cookware?
One of my favorite recipes to prepare using Staub’s cocottes is roasted small game bird, such as guinea fowl, pheasant, partridge or pigeon. I start by lining the bottom casserole with hay, various herbs and aromatics. Then, I "butter roast " the small game bird alongside seasonal wild mushrooms.