Staub Tajine 28 cm, pentola in ghisa, smalto rosso-nero

Staub Tajine 28 cm is a cast iron cooking dish with a conical lid finished in red-black enamel. Designed for slow, moist cooking, the tajine promotes even heat retention and distribution across the base and walls, making it suitable for long-simmered stews, braised meats and vegetable dishes. The enamel surface provides a non-reactive, easy-to-clean finish that combines the heat performance of cast iron with simplified maintenance. This cookware works on gas, electric, ceramic and induction hobs and is also oven-safe, allowing seamless transfer from stovetop searing to low-temperature oven braising.

Advantages

The heavy cast iron body ensures stable, consistent heat and minimizes temperature fluctuations during long cooking cycles. The conical lid encourages condensation to return to the food, maintaining moisture and intensifying flavors without added liquid. Red-black enamel protects the iron from rust and reduces sticking, while providing a durable, scratch-resistant cooking surface that does not require seasoning. Its multi-surface compatibility and oven safety add flexibility for different recipes and cooking techniques.

Suitable for

• Slow-cooked stews and tagines
• Braising meats and poultry
• Vegetable bakes and casseroles
• Stovetop searing followed by oven finishing
• Meals that benefit from moisture recirculation and low, even heat

Key specifications

• Material: enameled cast iron
• Diameter: 28 cm (cooking surface size)
• Lid type: conical tajine lid for condensation return
• Finish: red exterior with black interior enamel
• Heat source compatibility: gas, electric, ceramic, induction, oven-safe
• Maintenance: easy-clean enamel surface, dishwasher not recommended for long-term finish preservation

How to use

Begin by preheating the tajine slowly on low to medium heat to avoid thermal shock. Use a small amount of oil when searing ingredients directly in the base, then assemble the conical lid to trap steam and maintain low simmering temperatures. For recipes that start on the stovetop and finish in the oven, transfer the assembled tajine into a preheated oven at the recipe’s recommended temperature. Allow the dish to cool slightly before cleaning to avoid sudden temperature changes that can stress the enamel.

Recommendations

Use wooden, silicone or nylon utensils to protect the enamel interior. Avoid extreme temperature shifts such as placing a hot tajine under cold water. For best results, preheat gradually and cook with moderate liquids to take advantage of the lid’s moisture recirculation. Hand wash with warm soapy water and a soft sponge; dry thoroughly before storing.