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Staub Mussel Pot?

kaleokahu Jun 27, 2012 06:14 PM

Well, I now own a Staub. Wahine was given a 10-year service award, and redeemed it on the black 1-liter mussel pot. We enjoy mussels (and opihi), so we look forward to using it.

What tips do other owners have for its best use?

Also, the lid does not seem to fit particularly well. I'm *not* talking here about the three small lugs on the lid's rim that are supposed to crack the lid to allow steam to escape. Instead, there seems to be a ton of lateral slop, and the lid just never seems to have a "right" place to rest. Is this the way Staub wants it?


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    ThanksVille RE: kaleokahu Jun 28, 2012 12:11 AM

    We own a couple Staub cooking vessels; large round 6qt and much smaller version. Both pieces are at least 3 or 4 years old and in great condition. Their respective lids fit perfectly without any 'slop'. There might be perhaps 1/64" inch of lateral 'give' but the assembled fit feels precise not loosey-goosey.

    1. Sid Post RE: kaleokahu Jun 29, 2012 09:09 AM

      Don't pots like these typically have "loose" lids to vent steam? For mollusks, shell fish, etc. aren't they typically cooked in more open cooking vessels? The cooking shows I watch typically cook these types of things in an open saute or sauce pan.

      A paella pan doesn't even have a lid.

      4 Replies
      1. re: Sid Post
        kaleokahu RE: Sid Post Jun 29, 2012 09:27 AM

        Hi, Sid:

        Yes, you're right about looseness, but that's not what I'm talking about. The lid on this thing has 3 small bumps or lugs which are obviously intended to allow steam to escape by standing the lid up about 1/16" (there are also two small notches, I think for the same purpose). That part I get.

        What I was asking about is that the lid's vertical and horizontal flanges just don't seat anywhere in particular--there's almost 1/4" in slop all around. While the lid looks to be sized correctly to match the overall size of the pot, it's as if its flanges were cast for a different wall-thickness pot.

        This is strange. I'm going to check the fits of the stock at a brick and mortar store.


        1. re: kaleokahu
          Sid Post RE: kaleokahu Jun 29, 2012 06:48 PM

          That really sounds odd for such a high quality pot. The on-line pictures show a much better fit. I'm curious to learn what you find out at the Brick and Mortar stores.

          1. re: Sid Post
            kaleokahu RE: Sid Post Jun 29, 2012 07:07 PM

            Hi, Sid:

            Well, I found out that this is apparently normal for this pot, even if it is abnormal for Staub. I went through several with the proprietor, and although she admitted it was a sloppy fit, all the pots were the same as Wahine's. This very knowledgeable lady (great indie store) was effusive about what a fine *roaster* this pot is.

            Will try it on mussels this weekend.


            1. re: kaleokahu
              Sid Post RE: kaleokahu Jun 30, 2012 04:57 AM

              Thanks! I don't generally cook that way or cook with similar ingredients. It looks like I'm headed back to the desert so, I won't need one of these. Staub and the French in general really know their cookware so, I bet this one works well for you.

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