st Iron Cookwa
re - How To Cook Pork Chop.
Staub Cast Iron Cookware
- Cast iron usually refers to grey iron, but also identifies a large group of ferrous alloys, which solidify with a eutectic. The colour of a fractured surface can be used to identify an alloy.
- Firm and unchangeable
- extremely robust; "an iron constitution"
- an alloy of iron containing so much carbon that it is brittle and so cannot be wrought but must be shaped by casting
- A hard, relatively brittle alloy of iron and carbon that can be readily cast in a mold and contains a higher proportion of carbon than steel (typically 2.0–4.3 percent)
- Pots, pans, or dishes for cooking food
- Cookware refers to cooking pots & pans that are used on a stovetop.
- cooking utensil: a kitchen utensil made of material that does not melt easily; used for cooking
- Cookware and bakeware are types of food preparation containers commonly found in the kitchen. Cookware comprises cooking vessels, such as saucepans and frying pans, intended for use on a stove or range cooktop. Bakeware comprises cooking vessels intended for use inside an oven.
- Staub may refer to: *Chelsea Staub (born 1988), an American actress and singer *Ervin Staub, a Professor of Psychology at the University of Massachusetts *France Staub (1920-2005), an ornithologist, herpetologist, botanist, and conservationist from Mauritius *Jacob Staub, a rabbi, author and
Staub 2.25-Quart Round Cocotte, Grenadine
The Staub journey begins in Alsace, France. Rich in history, food, and craft, it is a region renowned for
hearty one-pot recipes. Staub has been producing the best cast
iron products for
professional and aspiring cooks since 1974. Staub’s French oven is a timeless standby for stews, roasts, soups, casseroles and other one-pot classics. Staub has perfected this tradition in our signature "La Cocotte" French Oven, the choice of some of the world's best chefs. La Cocotte moves beautifully from the stove to your table.
Walnut ~ Pecan Rustic No Knead Bread In Staub Cast Iron
Walnut ~ Pecan Rustic No Knead Bread
This bread is almost effortless to make because it requires no kneading. Instead, the dough is allowed to slowly rise over a long period of time. Then it is baked in a preheated covered cast-iron pot, which helps produce a crispy, bakery-style crust on the finished loaf.
3 cups all-purpose flour
1/4 tsp. active dry yeast
1 3/4 tsp. salt
1 Cup Chopped Walnut and Pecans *
1 1/2 cup Plus 2 Tablespoons Water
Cornmeal as needed
In a large bowl, combine the flour, yeast, salt, and nuts. Add the water and stir until blended; the dough will be shaggy and very sticky. Cover the bowl with plastic wrap. Let the dough rest at warm room temperature (about 70°F) until the surface is dotted with bubbles, 12 to 18 hours. (my house is usually in the 67-68°F range in the winter months so it took the full 18 hours)
Place the dough on a lightly floured work surface. Sprinkle the dough with a little flour and fold the dough over onto itself once or twice. Cover loosely with plastic wrap and let rest for 15 minutes.
Using just enough flour to keep the dough from sticking to the work surface or your fingers, gently and quickly shape the dough into a ball. Generously coat a cotton towel, preferably a flour sack towel (not terry cloth), with cornmeal. Put the dough, seam side down, on the towel and dust with more flour or cornmeal. Cover with another cotton towel and let rise until the dough is more than double in size and does not readily spring back when poked with a finger, about 2 hours.
At least 30 minutes before the dough is ready, put a 2 3/4-quart cast-iron pot in the oven and preheat the oven to 450°F.**
Carefully remove the pot from the oven. Slide your hand under the towel and turn the dough over, seam side up, into the pot; it may look like a mess, but that is OK. Shake the pan once or twice if the dough is unevenly distributed; it will straighten out as it bakes. Cover with the lid and bake for 30 minutes. Uncover and continue baking until the loaf is browned, 15 to 30 minutes more.
Transfer the pot to a wire rack and let cool for 10 minutes. Using oven mitts, turn the pot on its side and gently turn the bread; it will release easily. Makes one 1 1/2-lb. loaf.
*Store bought chopped nuts work well, but I find choppingthe nuts myself produces better results since there is all those fine nut crumbs (nut dust?) that add so much flavor to the dough. Hole and half shelled nuts are expensive. My favourite source is Trader Joe's where I can buy bagged nut 'bits and pieces' at a really great price.
**The 30 minute pre-heat of the cast iron pot is critical. I often try "what
if" scenarios for the things I do in classes and found that any sooner produces something akin to concrete that even the squirrels ignored when I tossed it into the garden. To have good results heat the cast iron pot at least 30 minutes.
IMG 7202 Staub a
Staub, aufgenommen mit 17mm (Canon 17-85) am Retro-Adapter
Beleuchtet mit LED-Taschenlampe.
(Kontrast und Farbintensitat erhoht)
cast iron cookware
1311618 Features: -Baby wok. -Graphite finish. -Material: Cast iron. -Durable wok retains and redistributes heat evenly and effectively. -Smooth ceramic bottom works on all heat sources. -Includes glass lid with cast stainless steel knob for easy handling. -Constant and optimum performance. -Cast iron retains and evenly diffuses heat. -Easy to clean. -Dishwasher safe but it is advised not doing this too often. -Made in France. -Induction hob compatible. Specifications: -Capacity: 0.5 qt.. -Staub provides lifetime guarantee. -Overall dimensions: 6.2'' H x 7.6'' W x 7.6'' D.
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