1988 F&W Best New Chef.
Founded in 1974, Staub’s first product was its enameled cast iron Dutch oven, or cocotte (which translates to casserole).Often recognized for its sleek, timeless styling, the Alsatian cookware is also known for its durability, quality, and lifespan.
Let’s look at what makes it peerless in an increasingly crowded cookware category.. Matte Black Interior.: Staub’s signature enamel interior is scratch- and stain-resistant in ways its competitors cannot match.. Nonstick with Time:.Like traditional cast iron, Staub Cocotte’s interior becomes patinaed over time, providing nonstick properties.
(See the Tips and Tricks section below for details.).Sear and Brown:.
Again, that dark interior is superior, providing a mar-proof finish and an ideal slate for developing flavor with high-heat cooking.. Self-basting Lid:.
Under the lid, little stalactites or spikes create ideal conditions for retaining more moisture than its peers..The Noma Guide to Fermentation.
in one hand and a dozen doughnuts in the other, he fussed with his recipe until he achieved excellence..What 'The Bear' Gets Right (and Wrong) About Restaurant Work.
In a similar fashion, Sarah Mispagel-Lustbader, the show's real-life pastry consultant and creator of the show’s signature chocolate cake, took time to develop her recipe.“As a pastry chef, I make chocolate cake all the time,” she says.
(Editor: Pro Tables)