Staub serves up answer to biggest buffet bugbears


Premium cookware brand Staub has launched what it claims is a “cleverly thought-out” range of serving solutions for operators that provide hot and chilled buffets or assisted service for breakfasts and banquets.

Staub is renowned for its cast iron cocottes, which have graced the kitchens and tables of hotels, brasseries and Michelin star restaurants since 1974.

Each cocotte is individually produced using time honoured techniques in Alsace, a region in eastern France known for its rich history of craftsmanship and culinary excellence.

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A challenge for any prestigious restaurant or hotel is always how best to present food for self-service in a stylish way that keeps it both warm and easily accessible.

Staub has created two accessories for use with its heat retaining classic cocottes to meet the challenge.

The first is a ‘Buffet Lid Holder’, which is made from solid beech wood and fits a range of different size and shaped cocottes and braisers. It allows for the heavy cast iron lid to be supported and stowed upright, enabling one handed self-service.

The base of the holder simply fits into the handle of the cocotte, while the lid slots into the “prongs” of the holder and is held firmly and safely in the open position. The lid holder can be quickly cleaned with a damp cloth.

The second option is a ‘Tilting Glass Lid’, which is sold separately and fits the larger 26cm Staub Cocotte and Braiser.

The glass lid sits within a rigid plastic frame that fits snugly on the rim of the cocotte. In the closed position, the glass lid keeps food warm and allows the guest to see what’s inside the cocotte.

It can be easily opened with one hand and will stay in the upright position until closed. The lid and rim are hinge-less and can be easily removed and cleaned in the dishwasher.

Staub has also released a new breakfast pan for attended buffet arrangements.

Again made from cast iron with a matte black enamel interior, the 30cm pan is ideal for preparing American pancakes or streaky bacon.

Tags : buffetcookwareStaubZwilling
Andrew Seymour

The author Andrew Seymour

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