"Hello, I'm Julia Child. Welcome to The French Chef, and the first show on our series on French cooking. Today we're gonna make boeuf bourguignon, beef stew in red wine."
While Julia Child didn't use a Staub for her first episode on beouf bourgignon, because Staub first came to the scene only in 1974, I am pretty sure she would have approved. It's perfect for one pot dishes and simply a dream to have in the kitchen.
Lately, I have been harboring my French cooking dreams via Staub's gorgeous, gorgeous cookware. I've been going back to Kitchen Pro since I first stepped foot in the store back in May, I'm always thinking of an excuse to ogle and think of getting a pot or knife for our kitchen. After all, most of my kitchen stuff I've had since I got married, and have been used and abused for the last 9 years.
But let's focus on the Staub cast iron pots first. Here's why I've fallen in love with them:
1. Won't you take a look at these deep, delightful colors?
The deep, intense and yet shiny coloring is made possible via a special color finish or coating unique to Staub called majolique. Watch at 1:35.
Oh, but if basic black or white cocottes are more your thing, there is too.
Won't this make a beautiful wedding gift? Perfect for the June Bride. Or any bride for that matter. Or any cooking enthusiast and aesthete actually. If anybody wants to gift me more Staub, I'm happy to accept hehe.
But that's not only why Staub pots are special. For starters, well-designed cookware is essential to successful cooking. Once you've seen the difference, you will understand. Not all kalderos are made the same, trust me. With Staub, there's plenty of substance behind the slick surface.
Let's move on to...
2. This French-made enameled cast iron pot retains heat well. You don't need to cook at high heat, there's no need for that. Medium high is ok. At that point, it also cooks evenly. No overcooked sections in your dish with this, promise.
3. The black matte enameled interior is the best surface for browning and braising effect. Chefs promise an even sear and when used for stews, expect the most tender meat and flavorful sauces. You wanna know why? Because...
4. To complement the enameled interior and heavy lid, the basting spikes under the lid allow steam to condense on the lid and evenly rain back, onto food, yielding moist, tender and flavorful results.
In laymen's terms, these dimples capture moisture from cooking and deflects it back at the meat making it extra great for braising and self-basting. When you cook in a cocotte, it is not uncommon to find meat so tender, it is barely holding itself together. I'm talking fall-off-the-bone goodness. Whether that be chicken, beef or lamb shanks.
I can listen to Julia Child in her distinct Julia Child voice say that over and over. Boeuf bourgignon. Boeuf bourgignon. Bouef borgignon.
I do love a good beef stew myself. And now I realize why I also love Dutch ovens aka cocottes. They make me feel a bit like Julia Child. Standing in front of a stove, watching over a simmering stew.
Wouldn't it be fun to cook beef stew in a cow-shaped pot? Heehee.
Lately, I have been harboring my French cooking dreams via Staub's gorgeous, gorgeous cookware. I've been going back to Kitchen Pro since I first stepped foot in the store back in May, I'm always thinking of an excuse to ogle and think of getting a pot or knife for our kitchen. After all, most of my kitchen stuff I've had since I got married, and have been used and abused for the last 9 years.
But let's focus on the Staub cast iron pots first. Here's why I've fallen in love with them:
1. Won't you take a look at these deep, delightful colors?
The deep, intense and yet shiny coloring is made possible via a special color finish or coating unique to Staub called majolique. Watch at 1:35.
Oh, but if basic black or white cocottes are more your thing, there is too.
Won't this make a beautiful wedding gift? Perfect for the June Bride. Or any bride for that matter. Or any cooking enthusiast and aesthete actually. If anybody wants to gift me more Staub, I'm happy to accept hehe.
But that's not only why Staub pots are special. For starters, well-designed cookware is essential to successful cooking. Once you've seen the difference, you will understand. Not all kalderos are made the same, trust me. With Staub, there's plenty of substance behind the slick surface.
Let's move on to...
2. This French-made enameled cast iron pot retains heat well. You don't need to cook at high heat, there's no need for that. Medium high is ok. At that point, it also cooks evenly. No overcooked sections in your dish with this, promise.
3. The black matte enameled interior is the best surface for browning and braising effect. Chefs promise an even sear and when used for stews, expect the most tender meat and flavorful sauces. You wanna know why? Because...
4. To complement the enameled interior and heavy lid, the basting spikes under the lid allow steam to condense on the lid and evenly rain back, onto food, yielding moist, tender and flavorful results.
In laymen's terms, these dimples capture moisture from cooking and deflects it back at the meat making it extra great for braising and self-basting. When you cook in a cocotte, it is not uncommon to find meat so tender, it is barely holding itself together. I'm talking fall-off-the-bone goodness. Whether that be chicken, beef or lamb shanks.
5. You can use it from stove top (yes even on an induction stove), to oven, to table top. Which means, less pots to wash! Isn't that just perfect?
Bottomline is, if you can only have one pot in your kitchen, make it a Staub. Watch this for a full appreciation:
Bottomline is, if you can only have one pot in your kitchen, make it a Staub. Watch this for a full appreciation:
Although you may want to add a wok too. Yes, Staub makes woks and I just got one for Mother's Day. I've always wanted a wok for stir frying ala Wok with Yan ever since I was a kid, and now I have one. Dream come true!
My next planned purchase will be a one of those big cocottes to replace my old Le Creuset #26 whose bottom enamel has dulled, but I can't decide between a black or gray just yet.
Next on my wishlist are these mini cocottes. Not an essential as of now, but nice to have. Xavi thinks it's perfect for their play kitchen though.
Cute nga naman.
Staub makes tea pots too! It's so chica. I'll see if I can convince Dada that we need this. Or maybe I can just get one for him for Father's Day!
I don't know if KitchenPro has a wedding or gift registry just yet, but I think they should. This would make shopping for gifts so much easier.
One store pa lang and from the Staub selection pa lang, I see so many things any bride, groom, mom or dad would like. It would make a great housewarming present too, even for singles who have just moved into their first home.
Actually, why wait for an occasion to buy for ourselves? Let's put it this way. If we are willing to invest on shoes and bags, there's no excuse to scrimp on kaldero. It's for food that goes to our tummies, and that enough makes it totally worth it!
UPDATE: This is one good reason to shop now, offer ends June 30, 2016.
One store pa lang and from the Staub selection pa lang, I see so many things any bride, groom, mom or dad would like. It would make a great housewarming present too, even for singles who have just moved into their first home.
Actually, why wait for an occasion to buy for ourselves? Let's put it this way. If we are willing to invest on shoes and bags, there's no excuse to scrimp on kaldero. It's for food that goes to our tummies, and that enough makes it totally worth it!
UPDATE: This is one good reason to shop now, offer ends June 30, 2016.
For more about KitchenPro, visit their Facebook Page, KitchenProStores as well as @kitchenprostores on Instagram.
Visit KitchenPro stores at the 6th level of Shangri-la East Wing, Ground Floor of SM Aura Premier, and 3F Ayala Center Cebu.
