Staub Coq au Vin Pot

18 years ago

Oh....I wish me a Merry Christmas, I wish me a Merry Christmas, I wish me a Merry Christmas and a Happy New Year!

DH will not buy me such things as presents but, oh how I'd love to have this pot....isn't is a piece of art! Even a huge pot of chili would taste better cooked in this.

Maybe I'll forgo my All Clad Gold Standard bakeware & ...oh well, guess not...this pot is twice what the bakeware would be. :(

Here is a link that might be useful: Staub Coq au Vin Pot

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Comments (26)

lindac
18 years ago
You need that!!!!! If you don't have an enamel over cast iron pot...you need to buy one.
The one linked below doesn't have that dear chicken as the handle....but it's $50 cheaper.
Linda C

Here is a link that might be useful: Le Creuset
triciae
Original Author
18 years ago
Wow, a $50 Chicken! Oh well, inflation, ya know? Now that I've seen that darn chicken I'll always want THAT one...darn...the one that "got away", I guess.
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I have to differ with you, velodoug. Griswold is, of course, in a class by itself. But today's Lodge cookware ranks right up there with, or beyond, anything Wagner ever cast. The problem is, much of the stuff on the market is cheaply made foreign iron. Lodge is the last of the American foundries making cast ironware. And they've expanded their market, now offering a line of pre-seasoned ware, and a line of enameled ware. Really good stuff can be found my haunting the flea markets, antique malls, garage sales and the like. That's how you get quality ironware at affordible prices. Even Griswold can be found, from time to time, at prices that make it useful instead of collectible. Anna: FWIW, I don't understand the constant comments on this and the cooking forum about having one non-stick pan for eggs. I cook eggs in either cast iron or stainless steel all the time, and they don't stick. Nor are they swimming in grease. It's a matter of learning how to use the equipment you have. I've also watched folks cook eggs in their non-stick pans, and haven't noticed that they use significantly less grease than I do.
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I have both some Le Creuset items and some less expensive competitors' items as well (Lodge, some other Chinese stuff). They all seem to work well. LC is great stuff, as is Staub, but you do pay a premium for those brand names. I don't know if in the long run the less expensive stuff will last as long, but right now I don't see much of a difference in the performance. Cooks Illustrated compared some of these a while back, and found they liked a $40 enameled cast iron pot from Target just about as much as a $200 LC item. All enameled cast iron (ECI) items are good at long, slow cooking. The cast iron holds heat well and isn't super fast at changing temperatures; that's why they're so good for unfussy slow braises. One of my favorite cold weather dishes (I've posted this several times, frequent readers please forgive the repetition) is a great application for your new ECI. This is a perfect dish for a day when you have a lot of laundry or housework to do. You have to be in the house anyway, so you may as well have a no-stress supper cooking while you're doing other work. You put it in the oven at lunchtime, and after seven hours you have some juicy and scrumptious lamb. Gigot de sept heures (Seven hour leg of lamb) 1 leg of lamb, about 6# 4 garlic cloves, sliced, plus 20 whole garlic cloves 1/4 cup olive oil salt & pepper 2 small onions, thinly sliced 4 carrots, peeled 1 bouquet garni 1 cup dry white wine 1 cup flour, 1 cup water Preheat oven to 300ÃÂ F. (If necessary, trim most of the external fat off the lamb. Some legs of lamb will come with a heavy fatty connective tissue, called the "fell", covering a lot of its surface. Remove as much of it as practical--leaving it on will make the dish gamier because a lot of the gamy flavor is in the fat and connective tissues.) Make many small stab incisions in lamb and place slivers of garlic in each incision. Rub lamb well with olive oil, season with salt & pepper. Place it in Dutch oven and add onions, carrots, bouquet garni, garlic, wine. Put lid on Dutch oven. Combine flour and water, make a 'caulk' and use it to seal the lid to the dutch oven. (Note: That's not necessary if you have a casserole or Dutch oven with a fairly snug-fitting lid.) Place it in the 300ÃÂoven and cook for 7 hours. Yes, 7 hours. NO PEEKING--leave it alone. A half hour before it's done, fix some noodles or rice or couscous to soak up the juices. Remove the Dutch oven and break the seal. You don't eat the cooked flour paste. That's it. About a half hour to an hour of prep, then you leave it the heck alone for 7 hours. It's nearly foolproof. Serve it with whatever else you want, and a medium bodied red wine goes quite well with this (say, a nice Zinfandel) but a dry white (such as the remainder of the bottle you opened to get the cup of wine in the recipe) is fine as well if that's your preference.
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LOL John; actually, the poultry industry practices a huge amount of gender discrimination. All the chickens you buy in the stores are female (with the exception of capons, which are neutered males). One of the higher paid positions at a poultry production facility is the chicken sexer. Yup, it's just what it sounds like. Within a few days of hatching, a highly trained specialist looks at the chicken's nether portions and determines if it is a female--in which case it goes on to get fed and grows up into a chicken--or a male, in which case it is killed. A very few males are allowed to live to propagate the species, but most of them are destroyed. In some places they might let a few males live to become caponized, but if you're a chicken with a Y chromosome, chances are your life span is measured in hours. The chicken sexer is important to the profitability of the operation. You don't want to needlessly destroy any tender female chickens, and don't want to waste food on any males. Ladies, don't get any ideas.
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Comments (18)
Melis - that is one beautiful Staub! Why don't you use it? Mine Staub is a basic round with a standard lid but I have a LC oval. Scrappy - as others have said - the oval works just fine. I have used mine on my Wolfie and it worked great. I braised with it and even used as a slow cooker on my induction. One time, I was using as a slow cooker but was chicken to leave it alone while I ran to the store, so I popped it into my speed oven on high warm and found out I have another option for a slow cooker.
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awm03
18 years ago
Oh what the hey -- get the Staub! Afterall, Martha used to hawk the aubergine colored ones in her catalog a couple of years back...an imprimatur of good taste (raise pinky at this point).
maggie2094
18 years ago
Oh - I love that! I just ordered a Staub 5 qt. from QVC for $50 dollors (alas no chicken) - but what's up with the huge price difference in their QVC line?

Here is a link that might be useful: Staub at QVC
lindac
18 years ago
No chicken in the QVC line.....
I am dreaming of the day when I might be invited to someone's home who has a Staub with a chicken......and I can say..."Wow!! A Staub with a chicken!"....or conversly to someone's house with a Staub without a chicken on the lid....
I could say....."Tsk.....what a shame.....you didn't get a chicken on the lid.....*sigh*"..."
solarpowered
18 years ago
I have the 5 qt. Staub from QVC. I just saw the same thing today at Costco for about $125; I couldn't seen any difference between it and mine.

It's a great pot--I really like it.
triciae
Original Author
18 years ago
Yes, I know the one...It was a TSV. I got the flame red one and it is a great pot. But, it has no chicken so its classless! The chicken is the THING ya know...must have that chicken. (Actually, it looks like an old Studebaker hood ornament, sorta.) Maybe I should ask DH to take me to a salvage yard on a treasure hunt for a chicken to add to my 5 qt. flame red Staub pot from QVC? Now, THAT would represent class, don't ya think?
maggie2094
18 years ago
Wait a second guys - I just realized....that's no chicken - that's a rooster!!!! I hope we didn't hurt his feelings...
solarpowered
18 years ago
Well duh! It's Coq au Vin, not Chicken au Vin... ;)
awm03
18 years ago
All teasing aside (and thanks for the chuckles, y'all), if it were me, I'd get the rooster. It's a special piece of cookware, so why not get the pretty one? A beautiful but still practical indulgence, is the rooster-handled Staub.
triciae
Original Author
18 years ago
I just sent DH the chicken (oops, I meant "rooster") link w/a sweet little note, "Dear Honey......"

Maybe, he'll forward my note to Santa???
lindac
18 years ago
Wonder if they have a pan with a cute little lamby for braised lamb shanks.....
triciae
Original Author
18 years ago
Well, DH's response to my Xmas request..."That is a fowl pot!". :)
maggie2094
18 years ago
Tell DH you will cry "foul" if he doesn't get it for you!
kbuzbee
18 years ago
Lindac wrote:

"Wonder if they have a pan with a cute little lamby for braised lamb shanks....."

Well, since it's for slow cooking, how about a snail??

Ken

Here is a link that might be useful: Not a lamb but a snail
JXBrown (Sunset 24, N San Diego County)
18 years ago
Both the snail and rooster are spiffy. This morning the Los Angeles Times today had the results of a "Braise-Off" between the Staub, Le Creuset, and Emile Henry.

Here is a link that might be useful: LA Times Braiser Article
triciae
Original Author
18 years ago
Interesting article...thanks. I didn't know the Staub had a dark interior. The one I purchased from QVC looks just like LC so it never occurred to me that their other lines would be a different interior color. I would HATE a dark interior...(don't like one in a purse either!) my eyes are bad enough. Guess I'll have to tell DH that my Xmas present request is a dead duck......
garden_of_darwin
18 years ago
If you all get so excited about a coq, wait until you see this swine!

{{gwi:1472185}}

Cute, if you're into pigs.

Susan
triciae
Original Author
18 years ago
OMGROFLMAO.....! Too Cute Where did you find that?
garden_of_darwin
18 years ago
He was hanging out with this here frog:

{{gwi:1472186}}

Ribbit.

Susan

Here is a link that might be useful: Kiss him and see what happens!!
triciae
Original Author
18 years ago
I could not resist! When I saw that the piggy could be used on a gas stovetop as well as the oven there was no holding me back. He'll be on my stove by Thanksgiving which, thank goodness, I'm cooking this year. Thanks for the heads-up on the froggy & piggy.
garden_of_darwin
18 years ago
I'm sure Miss Piggy will enjoy Thanksgiving at your place, but I'm guessing she'll miss Kermit. Have a heart! Give the frog a home! :)

Susan, an enabler
maggie2094
18 years ago
OMG!!! That is hysterical!!!! What will you be serving in your pig? That little pig cracks me up! What is the little pig for?
garden_of_darwin
18 years ago
Maggie -- Apparently the piglet is for good luck. As far as I'm concerned, the little hog could use it! Have you ever listened to "This little piggy"??? Wee-Wee-Wee, indeed.

Thanks for your comments on the cabinet poll in the Kitchen Forum, btw...I didn't want to take that thread OT, but here I am doing it to this one. Oops. Thanks, though!

Susan
triciae
Original Author
18 years ago
What am I going to serve...why Pigs In A Blanket, of course!
maggie2094
18 years ago
LOL Tricia - franks in a blanket (thats what we call them in the catering business so we can charge more!) if you want to be oh so fancy - but wait your serving it in that hog! I'm sure it will be a hit!

I think Miss Piggy should stay inter-species and stick with Kermit!

Susan - so when was this thread on topic!!! LOL - I personally prefer when treads go OT - much more INTERESTING!

Staub Coq au Vin Pot

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Staub Coq au Vin Pot

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