Staub 40509-840-0 cast iron roasting pan 5.2 L red

The Staub roasting pan in red is a 5.2L cast iron cookware designed for roasting meats, poultry and vegetables. With a 26 cm diameter and compact rectangular footprint (approximately 260 mm by 330 mm), this pan delivers even heat distribution and strong heat retention typical of cast iron, supporting uniform browning and slow, steady cooking. The enameled exterior provides a durable finish in a vibrant red tone while the interior enamel surface reduces sticking and simplifies cleaning compared with raw cast iron.

Advantages

The cast iron body ensures consistent temperature across the cooking surface and retains heat well, making it suitable for searing and long roasting cycles. The enamel coating prevents reactive contact with acidic ingredients, minimizes maintenance compared with bare cast iron, and preserves the red color. A 5.2-litre capacity accommodates family-sized portions while the pan’s shape supports even air circulation and moisture retention for tender results.

Suitable for

• Roasting whole chickens, joints of meat and large cuts
• Baking vegetables and gratins
• Braising and slow cooking on the hob or in the oven
• Carrying food from oven to table for serving

Key specifications

• Material: enameled cast iron
• Capacity: 5.2 litres
• Diameter: 26 cm (cooking surface)
• Overall dimensions (approx.): 260 mm width × 330 mm depth
• Finish: colored enamel exterior, enameled interior
• Suitable heating sources: oven and stovetop (including induction where compatible)

How to use

Preheat the oven or heat the stovetop as required for your recipe. Use moderate heat when searing on the hob to avoid thermal shock to the enamel. Place ingredients evenly in the roasting pan to promote uniform cooking; add a small amount of fat or liquid for braising if the recipe calls for it. Use oven mitts or heat-resistant gloves when handling the pan; the cast iron will retain heat after removal from the heat source. Allow the pan to cool before cleaning.

Recommendations

Avoid sudden temperature changes, such as placing a hot enameled pan under cold water. Use wooden, silicone or nylon utensils to protect the enamel surface. For routine cleaning, soak briefly if needed and wash with warm water and a non-abrasive sponge; avoid metal scouring pads and harsh cleaners that can damage the enamel. Dry thoroughly and store in a dry place.