I got a set of new Staub cookware for Christmas due to my husband making my holiday merry and bright. I've been using cast iron for years, but with the beautiful luster of these new pots and pans I've started to grow tired of my same old recipes. Some how these pans are better then my same old same old.
I've tried mixing it up myself and I've made a winter squash au vin and have recently made plans to make Mark Bitman's Tomato Paella one week night next week in the saute pan. But now what?
So I'm reaching out you to- the Chowhound community with your wealth of skill and wonderful creative ideas.
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