The Art of

French Cuisine

Since 1974

Sorry to hear this — that’s definitely not expected after such light use.

The small bumps (self-basting spikes) on the lid are also enameled cast iron, so they shouldn’t chip under normal cooking. Chipping or cracking in that area can happen if the lid experienced impact (even minor), thermal shock, or a manufacturing defect — but after only two uses, it’s something we’d want to look at more closely.

👉 Most important:

• If the enamel is chipped, it’s best to avoid continued use of the lid, especially for braising, as the surface is no longer fully intact.

👉 What to do next:

Please contact Staub / Zwilling customer support and submit a warranty request with photos of the lid. This type of issue is often reviewed as a potential defect, and they can advise on replacement options.

Yes — warranty can still apply to gifts, but there’s one key condition:

👉 Staub (via Zwilling) warranty is tied to the original purchase, not who received it.

That means:

• ✔️ Gifts are eligible if the product was bought from an authorized retailer
• ✔️ You may still file a claim as the owner
• ⚠️ You will usually need proof of purchase (receipt) or some purchase details

If you don’t have the receipt:

• Support may still try to help (especially for obvious defects), but approval isn’t guaranteed

Bottom line: Yes, gifts can be covered — just make sure you have (or can get) the purchase info 👍

That specific snake lid cocotte was part of a limited-edition release for Lunar New Year (Year of the Snake), so it’s not part of the regular collection.

Because of that:

• It was available only for a short time and in limited quantities
• Once sold out, it’s usually not restocked on mystaub.com
• Some colors (including white and cherry/red) have already gone out of stock

👉 Your best options now:

• Check authorized retailers (some may still have leftover stock)
• Look at resale marketplaces (eBay, etc.)
• Occasionally, limited editions reappear in small quantities, but it’s not guaranteed

Hi there — thank you for your message, and we’re really sorry to hear about your experience.

This is definitely not what we expect from Staub products, especially with proper care like hand washing and drying.

The lid knobs are designed to be durable and oven-safe, but in some cases surface rust can develop over time, particularly if moisture remains trapped around the screw or inside the knob area.

A few things you can try:

• Remove the knob (if possible), clean it thoroughly, and dry all parts completely
• Light surface rust can sometimes be removed with a non-abrasive cleaner
• Ensuring the area under the knob is fully dry after washing can help prevent recurrence

That said, given your description, this may qualify for a replacement under warranty or as a spare part. We recommend reaching out to our customer support team with a photo — they’ll be able to assess and offer a solution.

We understand your disappointment and truly appreciate you bringing this to our attention 🙏

Happy to clarify — this is an important question.

Staub cookware (including ceramic/enamel surfaces) is made with a glass-based enamel coating fused to cast iron. It’s not a synthetic non-stick layer.

In terms of safety:

• Staub enamel is free from PFAS (no “forever chemicals” like PTFE/PFOA)
• It is lead- and cadmium-safe and complies with EU and U.S. regulations
• The surface is non-reactive and food-safe, designed not to leach into food

So in short:

👉 No PFAS
👉 No harmful levels of lead or heavy metals
👉 No chemical non-stick coatings

Your pan is enameled cast iron, including the cooking surface (matte black enamel), so it doesn’t need seasoning.

For buildup, baking soda can be too mild. A more effective way is to fill the pan with water and a little dish soap, bring it to a gentle simmer for about 10–15 minutes, then let it cool slightly and scrub with a nylon brush or sponge. This usually loosens stuck residue.

If that’s still not enough, you can use a small amount of a gentle cleaner like Bar Keepers Friend. Just avoid steel wool or very abrasive pads, as they can dull the enamel over time.

If you’d like, you can share a photo and we’ll guide you more precisely 👍

Spare parts for Staub pans are limited. Screws and nuts for handles are not usually sold separately.

Best option:

• Contact Zwilling/Staub support — they can sometimes provide the correct part.

Alternative:

• Match a heat-resistant stainless steel screw + nut at a hardware store (only if exact fit).

If you share the pan model, we can help identify the right specs 👍

Thank you so much for your kind words — we’re really happy to hear that you’re enjoying it!

Happy to clarify both points for you:

1. Using a glass lid in the oven

Yes — Staub glass lids are generally oven-safe up to around 220°C / 425°F.
They’re designed to handle normal oven use, but we recommend:

• Avoiding sudden temperature changes (e.g., from fridge to hot oven)
• Not exceeding the recommended temperature limit

2. Why your glass lid doesn’t say “Staub”

That can happen, and it doesn’t necessarily mean anything is wrong. Some genuine Staub glass lids:

• Have a very subtle or minimal logo, sometimes only on the knob or edge
• Are produced without visible branding depending on the production batch or region
• May be supplied as replacement or accessory lids, which can differ slightly from original set lids

If you purchased from an authorized retailer, it should be an authentic Staub product 👍

Great question — Staub color names can definitely be confusing.

Here’s how it works:

• Turmeric and Saffron → generally the same (or nearly identical) warm golden-yellow shade.
• Mustard (Moutarde) → usually a slightly deeper, more muted yellow, with a bit more brown tone.

In some cases, the same color may be sold under different names depending on the retailer or region, which is why you’ll see overlap between Turmeric, Saffron, and sometimes even Mustard labels.

Availability in the U.S.:

Turmeric/Saffron tends to be a limited or retailer-exclusive color, so it’s not always part of the permanent lineup. That’s why it can go out of stock for periods of time.

👉 At the moment, we don’t have a confirmed restock date for Saffron/Turmeric in the U.S., but it may return seasonally or through select partners.

Unfortunately, we don’t offer single replacements directly through the store.

That said, you still have a couple of good options:

• Check authorized retailers or kitchenware stores — some may sell individual pieces.
• Browse marketplaces like Amazon or specialty cookware shops, where single units occasionally appear.
• If your set is still under warranty, you can also contact our customer support team to see if a replacement might be possible.

There isn’t an official, fixed list of all Majolique colors — it’s a finish type, not a strict collection.

Most commonly recognized Majolique colors include:

• Grenadine
• Dark Blue / Sapphire
• Basil
• Graphite
• Burnt Orange / Cinnamon

Names can vary by market, and some shades are seasonal or discontinued.

Yes — in most cases, “Marin” and “Dark Blue” refer to the same color, just under different names depending on the retailer or collection. Over time, Staub has used names like Marin, Dark Blue, Sapphire, or Blue Marine for essentially the same deep blue tone.

You may notice very slight variations in shade or finish (especially between batches or lighting), but they are considered part of the same color family rather than truly different colors.

We’re sorry to hear that — that must have been unexpected.

Glass lids can occasionally shatter due to sudden temperature changes or stress, even during normal cooking. The good news is that replacement lids are available separately in different sizes.

Here’s what we recommend:

• Contact our customer support with your pot size and proof of purchase
• We’ll help determine the correct replacement lid
• If applicable, we can also review it under warranty

In the meantime, please do not use the pot with a damaged lid.

Thank you so much — we’re glad you’re enjoying your Staub ceramics and that your first apple crumble turned out great.

We appreciate your support and are happy to have you with us.

Thanks for your question — I understand why that might be concerning.

What you’re seeing is very unlikely to be rust. Staub Dutch ovens are made of enameled cast iron, and the interior and exterior (including most of the lid) are protected by enamel, which prevents rusting under normal use.

The reddish liquid you’re noticing is usually caused by:

• Condensation mixing with food vapors and fats during cooking
• Natural pigments from ingredients like pork, spices, or chile verde sauce collecting under the lid
• Slight residue buildup that becomes more visible when moisture forms and drips

The underside of the lid has a matte black finish designed to retain and redistribute moisture, so it’s normal for condensation to form and carry some color from the dish.

To keep everything in good condition:

• Clean the lid thoroughly after each use (warm water + mild detergent)
• For buildup, use a soft brush or non-abrasive sponge
• Avoid storing the lid with moisture trapped inside

If you ever notice actual flaking, rough orange spots, or exposed metal, that could indicate wear — in that case, feel free to contact us with a photo and we’ll take a closer look.

Otherwise, what you’re describing sounds like normal cooking residue rather than rust.

Hi Ann,

Thank you for reaching out — and I’m really sorry to hear about your experience. That must have been frustrating, especially with a new piece.

The good news is that 425°F (≈220°C) is generally within the safe operating range for Staub ceramic bakeware. However, what you described — the “loud pop” and leakage — is most commonly associated with thermal shock, rather than the temperature itself.

This can happen when:

• A dish goes from room temperature to a very hot oven too quickly
• Cold ingredients (like a refrigerated chicken or added liquid) hit a hot ceramic surface
• The dish was placed on a rack that already had significant heat exposure

Ceramic is durable, but it doesn’t tolerate sudden temperature changes as well as cast iron (like Le Creuset, which you’re used to).

What to do now:

• Please stop using the dish immediately, especially if there’s any visible cracking or leakage
• Allow it to cool completely before handling
• We recommend contacting our customer support team with:
• A photo of the dish
• Proof of purchase
• We’ll be happy to review your case and assist you further

For future use:

• Always place ceramic bakeware into a cold or slightly preheated oven
• Avoid adding cold liquids or ingredients to a hot dish
• Let the dish cool gradually before washing

We truly appreciate you giving Staub a try, and we’ll do our best to make this right for you.

Warm regards, Staub Customer Care

This item is the Staub Egg Roll Pan (Tamagoyaki Pan), 15x20cm.

Why it is not in Switzerland:

• Market Specific: This is a South Korea exclusive product. It was designed by Staub specifically for the Korean market to make Gyeran-mari (rolled omelets).
• No EU Distribution: Because it is a niche Asian-style culinary tool, it is not currently part of the standard European or Swiss inventory.

How to get it:

1. Proxies/Resellers: You must order via Korean export sites (like eBay or specialized Korean proxies).
2. No Local Stock: You will not find this in Globus, Manor, or official Swiss stores.
3. Import Taxes: Since it ships from outside Europe, you will have to pay Swiss VAT and customs handling fees.

Hi there! Thanks so much for your kind words about STAUB 💙 We’re happy to help you pick the right Dutch oven.
As a quick guide:

• 3–4 qt works great if you usually cook for 1–2 people.
• 5.5 qt round cocotte is our most popular and versatile size – perfect for everyday meals for 3–6 people.
• Larger sizes (7–9 qt) are ideal if you love cooking big batches or hosting guests.
• If you often prepare whole poultry or roasts, an oval cocotte might be the best fit.

Most customers find the 5.5 qt round to be the sweet spot, but it really depends on your cooking style.
👉 If you’d like, let us know how many people you usually cook for and we can recommend the perfect match!