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I have a few Staub pieces, in different colors, and I just love them--so much more than LeCreuset. A few of the reasons are: 1) classy design, 2) great colors, 3) black interiors, 4) spikes in lids, and 5) easy to clean.

I happen to think all of their colors are great. I know they introduced a color, Titanium, in 2008, and I'm just getting around to loving it, and now that I'm having a hard time finding it, I think I NEED it! Does anyone know if they discontinued it, or just in the U.S.; more importantly, where can I find it in some of the larger sizes? It is oh so gorgeous, and I want it oh so badly! You know how that is!

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  1. Silly me! Just found out the answer to my own question--Staub discontinued the Titanium color about a year ago. Iff anyone loves it as much as I do, give them a call at 800/777-4308 (and ask for Consumer Relations) and ask them to bring it back! Thanks.

    1. The inside of the Staub oven discolors and stains just like LC. It doesn't stay pristine.

      4 Replies
      1. re: blondelle

        I keep a vinegar/water spritz bottle by my stove for cleanup and I use it in the bottom of my little 2 3/4 Staub when it has white residue after cleaning. Sometimes only a 5 minute soak takes care of it, or it's it's bad, like after beans, a 20 minute soak. I've only had it for about six months, but the interior looks just like it did new and we use it a couple of times a week. Maybe in a year or two it won't look like that but the white marks have cleaned up perfectly so far.

        1. re: Cam14

          Cam14, I have the same white residue issue with my Staub ovens. I can't feel it and they still clean easily and cook beautifully but I would like to remove it if possible. Would you mind providing further details on the vinegar/water spritz you use? Do you just spray the bottom once it has cooled and let it sit or are you filling the bottom with a certain amount of the mixture? Thanks!

          1. re: Lyfs2short

            Hi Lyfs2short, I tumbled onto this when I cooked country ribs and sauerkraut in a foggy bottomed LC pan. I hadn't been able to get it shiny again but the acidic sauerkraut took all the cloudiness away and I had a brand new looking pan again. So now when one of my pans has white residue after washing normally, I just spritz the bottom with a half/half mixture of white vinegar and water, let it sit a few minutes and it wipes out, looking like new. If it's really bad, a simmer with vinegar water to cover the stains has worked too. I do this with my All Clad stainless when it has white residue left after washing with good results. I've done it each time, so not sure how it will work with your Staub that has stains cooked in more than once, but it's worth a try. Good luck.

            1. re: Cam14

              Thanks Cam14! I actually heated straight white vinegar on low heat for about 5 minues and then washed with dish liquid. My Staub is like new! I had already emailed Staub and received a response from them earlier today. They were very quick to respond and recommended I boil a mixture of half water/half vinegar. They said this is probably caused by hard water. So, next time I will mix the vinegar with water like you and Staub customer service recommended. I like your idea of spritzing the bottom too so I'll try that first. Thanks again!

      2. I really like my Staub pieces better than my LC for most of the reasons you stated. It not that LC is bad, it's just that Staub is better!

        1. I am so glad there is both LC and Staub. I prefer the LC colors. The brightness and the variegated coloring is what attracted me to enameled CI. They have so many choices of colors too. And I love that is is a little lighter than my bare CI. I also like the light interior. But I am having to just accept the staining thing. I have one pot that I burned some beans in and it really bugs me. It is now light brown in the bottom and the shine is completely gone where the beans burned. It still cooks as well as it did before the burning. So no damage was done in that respect. I love using the DOs and I love just looking at them.

          5 Replies
          1. re: dixiegal

            DG, have you tried cleaning the no-longer-shiny surface with Barkeeper's Friend? That has worked for me, I guess when some filmy substance is actually clinging to the enamel.

            1. re: Jay F

              Or, sometimes boiling some vinegar does the trick. Try a solution of half water half vinegar and gently boil.

              1. re: Jay F

                No, I have not tried the barkeeper a friend. I have tried, salt, and baking soda, and soaking in vinegar. All these things helped, but did not completely get rid of the stain.

                1. re: dixiegal

                  DG, just curious, is this one of the new Signature line or a little older LC oven?

                  1. re: dixiegal

                    DG, I just looked at a LC oven that had gotten dull on the bottom. Not to say every case will be the same, but it is now bright and shiny. I used either BKF or Bon Ami to clean it, and I'm pretty certain it was BKF.

              2. Hi All, I have Staub in Grenadine and the Saphire Blue and would like one in Basil - I think its fun to have a mix of colors and I enjoy the vibrant rich colors of Staub. Does anyone know if Staub released a new color for 2013? I had heard they had a new "Burnt" orange and that the Pumpkin Cocotte has been slightly re-designed to look more realistic but haven't found anyone selling them yet. Also, does anyone know which vendors have "Exclusive" colors and what those colors are. I am familiar with the WS availability but it seems like other stores have more colors available. And lastly, does anyone know which colors have been discontinued, besides the Titanium mentioned above? Thanks!

                4 Replies
                1. re: Lyfs2short

                  Take a look here for the standard colors: http://www.staubusa.com/#!round-cocot... SLT and WS both have exclusive colors, I don't know of any others that have their own colors. The new orange is called Saffron.

                  1. re: mikie

                    The new orange is not Saffron. Saffron's been carried in Sur La Table stores for a couple years. I know this because the Pentagon Row store in Arlington has the skillets on clearance. It's a deeper dijon mustard color, not orange.

                    The new orange color is due for a Fall 2014 release according to Zwilling Henckels' Facebook page a few weeks ago.

                    1. re: ProfessorBear

                      Yes, they've announced the new Orange, and displayed a mini cocotte in white in shows and on the French site.

                      Many other colors are being sold in one's and two's at other sites--even with Staub names on the item and box--that are not acknowledged at any of the Staub official sites: France, UK, Canada, or USA.

                      Do you or anyone else have any further experience or insight?

                      1. re: ProfessorBear

                        Perhaps I should rephrase my statement. At least at the time of the post above, 9 months or so ago, the replacement color for orange and the closest to orange, since orange was no longer a color option, was Saffron. Not that saffron is orange, but that's what it replaced in the line up on the website.

                  2. Sorry to get in the story so late, Jessiet, but you've brought up a great topic. Staub colors are a total mystery to me. There must be 10 different shades of red being sold, ranging from grenadine to cherry, with WS carrying a brick red, the French website carrying a cinnamon: Amazon suppliers and EBAY listers describe and/or show still different "reds," and photographs sometimes show that the names are coming from Staub. This doesn't even consider the two tones that are regularly displayed for many colors. I've never seen titanium, but I have seen teal. Emerald green and basil images sometimes totally overlap, but they are distinguished clearly by WS as different colors. I haven't mentioned blue or yellow--and I think there is orange or flame (like LC)--but it's the same problem. I've seen displays of mini cocottes in white, but never seen them for sale. What's going on?

                    9 Replies
                    1. re: drrayeye

                      Staub should do a glossy chalk white with an underglaze of charcoal showing the letting and rings. I would be stunning. Sort of a white version of graphite with a bit of the same speckling. A glossy charcoal black would also be stunning with an underglaze of light gray beige. Those two would be so awesome together and would mix well with any of their other colors, as well as their matte black & graphite. So sophisticated and would look great with any food color!!!

                      1. re: blondelle

                        Hard to imagine, but probably lovely. Their "Titanium", however, was the hands down winner, in my opinion. So elegant, so beautiful, so neutral. Wish they would bring it back. I've been seeking it out for a long time since they discontinued it.

                        1. re: blondelle

                          Hi Blondelle,

                          If it's possible, I'd bet they have already done it--on purpose or by accident. Here's a strange Le Creuset/Staub hybrid made by Staub that is white with gold specking in it:


                          I'm speculating that the Staub process continually produces color variations by accident and sometimes by design through their unique process, that uses and breaks individual molds for each piece. Some of these variants are sold individually or in small batches.

                          I'd love for someone who really knows to comment on this possibility.

                          1. re: drrayeye

                            That's not a Le Creuset or Staub piece. The cover doesn't even look like it belongs with the bottom. To picture it just imagaine the graphite color more white with the deeper gray rings and lettering. The graphite is a bit dreary and industrial. The white would be cleaner and crisper. The solid white looks too plain to me. They have a dark color with lighter rings and lettering in their eggplant shade. Just imagine it in a deep charcoal instead with the lighter highlights. The titanium was pretty but it showed every fingerprint and no highlights in that. Just a solid color.

                            1. re: blondelle

                              Believe it or not, it is Staub. It was further described in some detail (one can't see the gold flecks that they describe) by the owner as a listed item for sale on Ebay. There were other similar items listed and sold, but in more conventional colors. I have no idea where they come from. I'm not familiar with the eggplant color, but I've got my eyes on several titanium pots that have come available in near perfect condition.

                              1. re: drrayeye

                                It might be a Staub the way Fontignac is described as being Staub. I don't think it's under the higher end Staub line. Maybe they had another brand also under the Staub banner. The handles of the pot look like Fontignac.

                                Myself, I prefer LC. I had some new pieces of LC which I sold when I saw Staub. I had about 5 Staubs in dark, jewel colors and one Sunflower yellow. They were so ornate, and heavy looking in feeling, and weight, I had no desire to want to cook with them. One pretty Coq au Vin I don't mind but not all like that with their ornate lids and glazes .I sold them off and went back to LC.

                                I love the bright happy colors of LC, the light interiors, and the lower weight. I just don't feel like doing any spring and summer cooking in a dark maroon, or dark green pot with black insides.

                                I also don't like that interior ridge about an 1" from the top. I see they did away with it on some newer pieces. Some of the older Rachal Ray pieces have similar looking castings without the logo and the "made in France". That bothered me.

                                They are both beautiful cookware, and you can't go wrong with either, but my heart belongs to LC.

                                1. re: blondelle

                                  Hi Blondelle,

                                  They're not Fontignac. I just saw a Staub Youtube advertising them as Staub Elite 5 1/2 qt. from about 5 years ago.

                                  Another puzzle: I've got 2 antique Staub 4",
                                  i/4 qt. mini cocottes in a beautiful gradated sunflower yellow with completely unique lids, and the classic black interior (but no lid bumps). I think they are (or were) part of still another (probably defunct) Staub product line.

                                  I have a similar number of Staub and Le Creuset pots, both round and oval, mostly cherry red (Le Creuset) and Grenadine or W-S red (Staub), from 1/4 qt. to 7 1/2 qt. I also have All Clad,Thermo Clad, and Dansk SS fry and sauce pans: I think that cast iron is too heavy for those applications. I gave my 1 1/2 qt. cherry red Le Creuset saucepan away.

                                  I've put Staub or LC metal knobs on all of my Le Creuset pieces--even a Staub fish on my 7 1/2 qt. LC Bouillabaisse pot! Also the rooster and the piglet on Staub pots. I have a fair number of LC stoneware pieces, including two cherise red gradated crocks to hold my cooking tools.

                                  The LC and Staub pieces are so intertwined for various cooking tasks, I couldn't imagine relying exclusively on either company. Right now, the Staub "perfect pan" for fairly quick braise and stir fry meals has my attention, with it's rack, see through lid, and included stir fry tools. A few weeks ago, it was Bouillabaisse on my LC Bouillabaisse pot. Before that, chicken Parisienne on my Staub coq au vin pot . . .Clearly divided loyalties.

                                  1. re: drrayeye

                                    The Staub Elite line I believe was made for QVC. It was sold there years ago. Here's the product page for it.


                                    The lid was made to rest on the handle of the pot. You can see a photo of it there. Has 4 out of 5 star reviews. They even copied the Coq Au Vin but there were complaints of the enamel chipping off the rooster and elsewhere on the pots. Other complaints there of manufacturing defects.

                                    I do have a Staub rectangular grill pan, and two Staub oval roasters like the LC gratin pans. All the rest is LC, each in a different, pretty, bright color.

                                    1. re: blondelle

                                      Thanks, blondelle,

                                      That's the one that was for sale on Ebay. I have a 2 qt cherry round LC, 2 3/4 oval grenadine Staub, 3 1/2 round cherry LC, 4 qt. grenadine Staub perfect pan, 4 1/2 round Legumier LC, Staub 5 qt. grenadine round, Staub 5 3/4 qt. grenadine oval coq au vin, LC oval 7 1/2 qt bouillabaisse. Wouldn't you call that an almost marriage?