Cocotte Single pan Staub 40510-285-0 cast iron 26 cm

The Staub Cocotte Single pan cast iron 26 cm combines traditional cast-iron construction with an enamel finish to provide reliable heat retention and even distribution for stovetop and oven cooking. With a 26 cm diameter, this single cocotte is suitable for preparing small to medium portions of braised meats, stews, gratins and baked dishes. The enameled surface reduces sticking and simplifies cleaning while the heavy-weight cast iron body supports steady low-temperature simmering and oven roasting.

Advantages

The cocotte’s thick cast-iron walls and base keep heat stable and distribute it evenly across the cooking surface. The enamel coating protects the iron from rust, allows gentle browning without excessive sticking and requires minimal maintenance compared with untreated cast iron. The lid is designed to promote continuous self-basting: internal spikes collect and condense steam, returning moisture uniformly to the food to intensify flavours and preserve nutrients. The pan is compatible with multiple heat sources and suitable for oven use, offering versatile performance for everyday and professional cooking.

Suitable for

• Braising and slow-cooking meats and vegetables
• Preparing stews, casseroles and one-pot meals
• Roasting small joints or poultry in the oven
• Making gratins, cobblers and baked dishes
• Simmering sauces and reductions

Key specifications

• Material: enameled cast iron body for heat retention and durability
• Diameter: 26 cm suitable for small to medium portions
• Finish: interior and exterior enamel coating for easier cleaning and rust protection
• Design: heavy lid with internal self-basting spikes to redistribute condensation
• Compatibility: safe for stovetop and oven use; suitable for low and moderate heat cooking

How to use

Preheat the pan gradually on low to medium heat to avoid thermal shock to the enamel. Use moderate amounts of oil or fat when browning ingredients and avoid cooking on excessively high direct heat for long periods. When simmering, fit the lid to retain moisture and benefit from the self-basting action that returns condensation to the food. The pan can be transferred to a preheated oven for roasting or finishing dishes; use appropriate ovenproof handles or mitts when handling hot cookware.

Usage recommendations

To protect the enamel surface, avoid using metal utensils that can scratch the coating; choose wooden, silicone or heat-resistant nylon tools. Clean the cocotte after cooling with warm water and a soft sponge; for stubborn residues, soak briefly in warm water before washing. Dry thoroughly to prevent moisture remaining on any unenameled parts. For best results when slow-cooking, maintain a gentle simmer rather than a rolling boil to preserve flavours and nutrients.