Staub Round Covered Baker, 8"

I love these little covered Staub pans. I have two of them. They're good for cooking on my induction cooktop and also perfect for baking individual meals in the oven. I love that the pans have lids. Before cooking, I rub the interiors of the pans with a high temperature cooking oil (e.g. avocado oil) so baked food releases easily and cleanup is quick. Each pan holds a perfect amount for an individual meal. Serving hot meals in these pans makes me feel like I'm at a restaurant!

My son dearly loves eggs poached in a tomato based sauce and you mop up the yolks with hearty garlic bread (yum!). Various cultures do different takes on this, the Italian version recipe is uovo fra’diavolo, The Mexican version has cumin/chili/etc. Since he is a teenager, he can eat this whole pot - it's perfect for a two to share - eating straight from the pot. It's shallow enough but the covered lid makes it so the eggs really can poach and cook the tops. The enameled interior makes it easy to clean and I don't have to worry about the tomato acid doing anything to the iron.