---
product_id: 52367781
title: "STAUB Braising Pan, Cast Iron Casserole 24 cm, 2.5 L, Induction, Black"
brand: "staub"
price: "AR$951489"
currency: ARS
in_stock: true
reviews_count: 13
category: "Staub"
url: https://www.desertcart.com.ar/products/52367781-staub-braising-pan-cast-iron-casserole-24-cm-2-5
store_origin: AR
region: Argentina
---

# Induction & oven safe up to 250°C Superior heat retention & distribution Self-basting Chistera lid for juicy dishes STAUB Braising Pan, Cast Iron Casserole 24 cm, 2.5 L, Induction, Black

**Brand:** staub
**Price:** AR$951489
**Availability:** ✅ In Stock

## Summary

> 🍲 Elevate every meal with the French secret to succulent, flavor-packed cooking!

## Quick Answers

- **What is this?** STAUB Braising Pan, Cast Iron Casserole 24 cm, 2.5 L, Induction, Black by staub
- **How much does it cost?** AR$951489 with free shipping
- **Is it available?** Yes, in stock and ready to ship
- **Where can I buy it?** [www.desertcart.com.ar](https://www.desertcart.com.ar/products/52367781-staub-braising-pan-cast-iron-casserole-24-cm-2-5)

## Best For

- staub enthusiasts

## Why This Product

- Trusted staub brand quality
- Free international shipping included
- Worldwide delivery with tracking
- 15-day hassle-free returns

## Key Features

- • **Serve in Style:** Elegant design doubles as a serving dish, keeping meals hot and inviting right at your table.
- • **Juiciness Locked In:** Innovative Chistera lid creates ‘Aroma Rain’ that continuously bastes your food, preserving moisture and intensifying flavors.
- • **Master the Art of Flavor:** Cast iron construction ensures even heat for perfect searing and slow braising every time.
- • **Versatility Meets Durability:** Compatible with all hob types including induction, and oven-safe up to 250°C for seamless stovetop-to-oven cooking.
- • **Timeless French Craftsmanship:** Handcrafted in France with a robust matte black enamel interior that enhances roasting flavors and resists scratches.

## Overview

The STAUB 24 cm Braising Pan is a premium cast iron casserole designed for professional-quality cooking at home. Featuring a patented Chistera lid that self-bastes by redistributing condensation, it locks in moisture and flavor for tender, juicy results. Its durable matte black enamel interior supports intense roasting and low-fat cooking, while compatibility with all hob types—including induction—and oven safety up to 250°C make it a versatile kitchen essential. Crafted in France and favored by Michelin-star chefs, this 2.5 L pan combines timeless style with unmatched performance.

## Description

STAUB Braising Pan, Cast Iron Casserole 24 cm, 2.5 L, Induction, Black | Made in France, Chistera Aroma Rain Lid, Suitable for All Hob Types: STAUB Braising Pan, Cast Iron Casserole 24 cm, 2.5 L, Induction, Black | Made in France, Chistera Aroma Rain Lid, Suitable for All Hob Types: desertcart.co.uk: Garden

Review: Favourite pan - I've had this pan about a month. Used it pretty much daily since then; it's kicked the usual pans out of service. Mostly I use it for tomato-based sauces, but also for risotto, ragu, frying meat, vegetables, other sauces, etc. Haven't yet used it for braising or in the oven. I use it on a gas stove. I cook for 3 people. Most common dishes for me are pasta dishes, where I make the sauce or condiment in this pan, then dump the pasta in when cooked to toss, and bring to the table in the same. Usually ~360 grams (dry) of pasta but sometimes 500. In both cases the size is perfectly fine and contains it without any danger of spilling. As far as cooking goes, it's very good. I haven't had any issues with things sticking. Now if you tried to cook eggs in there then I doubt that would work well, and I always use a bit (and often a lot) of olive oil or butter, and nothing has ever stuck. As comparison, I have another relatively cheap enameled cast iron pot, which I mostly use for baking bread but used to also use for cooking. I was never entirely satisfied with the way things cooked in there - soffrittos always felt like they were sticking a bit and steaming, and definitely any meat in there would stick. Granted, that's also a normal height pot rather than a relatively low casserole like this. But soffritos always fry in here and never stick. Cleaning this pot is a breeze and comes up like new, whereas the other pot would always have stuff stuck in there which I couldn't get rid of without major elbow grease. For frying meat, I only have experience in this pan with chicken thighs. When meat-side down, in plenty of rendered fat (from first cooking skin-side down), there was barely any sticking. The sticking may have actually been from the skin side anyway. The small bits that were stuck came off easily. There were some small residue marks left in the pan (looks like a slightly whitish stain, very faint), which also sometimes happens when I make risotto. Presumably if I did some targeted scrubbing I could get it off; instead, I know that when I next make a sauce, it will disappear after cleaning; and as I usually make sauces, it always comes up as new again. Nothing to do with the quality for sure, just something I'm noting. Same happens with a Mauviel stainless steel splayed pan I use for risotto as well. Back to the quality of the fry for a second: the chicken skins came out super smooth and crispy. Slightly different from when I cook it in my Lodge cast iron pans - I think maybe the skin is held in place more in this pan when skin-side down, whereas in the Lodge pan which is seasoned and therefore more "non-stick", the skin is freer to shrink a bit. I'll definitely do more meat frying in this pan to see how it performs, though Lodge is always my go-to for that. Heat distribution is decent. You really need to have an appropriately sized hob for best results. I have a wok burner on my stove, which is generally too powerful but I can get it low enough by turning it to an almost off position. When I use smaller burners/hobs, only the area above the flame is boiling (in a sauce). With the hob burner, the whole pan gets sufficient heat. Overall it's a pleasure to cook with, and I'm already planning my next Staub purchase (a cocotte!).
Review: STAUB - quality french cast iron cookware ! - Staub make fantastic French cast iron cookware. It’s heavy, with a quality finish and will last a life time. It’s a bit more expensive than the usual pots and pans, but you do get what you pay for. The size is big enough to cook for 6-8 people and it looks great sitting on the table or on the stove. The mat black finish in and out also looks really good.

## Features

- VERSATILE CAST IRON PAN: Even heat distribution and excellent heat retention thanks to high-quality cast iron. Ideal for high-temperature searing, slow braising and flavourful oven-cooked dishes
- FLAVOUR-ENHANCING DESIGN: The Chistera lid creates a self-basting effect by evenly distributing condensation over the food, preserving moisture and flavours for juicy, tender results without the need for additional water
- FLEXIBLE USE: Suitable for all hob types, including induction, and oven-safe up to 250°C. Sturdy handles allow safe transfer from the hob directly into the oven
- MADE IN FRANCE: The matt black enamel interior supports intense roasting flavours, enables low-fat cooking and is durable, robust and easy to care for in everyday use
- SCOPE OF DELIVERY: 1 x STAUB Universal Pan, Roaster with Chistera Lid, 24 cm, Dimensions: 31.7 x 24 x 11.6 cm, Weight: 4200 g, Capacity: 2.5 L, Dishwasher-Safe, Black, 1004758

## Technical Specifications

| Specification | Value |
|---------------|-------|
| Asin | B00MI7NOVK |
| Best Sellers Rank | 69,594 in Home & Kitchen (See Top 100 in Home & Kitchen) 46 in Casserole Dishes |
| Brand Name | STAUB |
| Capacity | 2.4 litres |
| Colour | Black |
| Country Of Origin | France |
| Customer Reviews | 4.6 4.6 out of 5 stars (2,868) 4.6 out of 5 stars |
| Finish Type | Enameled |
| Global Trade Identification Number | 03272340019791 |
| Is Oven Safe | Yes |
| Is The Item Dishwasher Safe | Yes |
| Item Diameter | 24 Centimetres |
| Item Dimensions | 29 x 27 x 9 centimetres |
| Item Dimensions W X H | 11.4W x 3.5H centimetres |
| Item Highlight | Made in France, Chistera Aroma Rain Lid, Suitable for All Hob Types |
| Item Shape | Round |
| Item Type Name | Cast Iron Chistera |
| Item Weight | 4.25 Kilograms |
| Lid Material | Cast Iron |
| Manufacturer | Staub |
| Material | Stainless Steel |
| Model Number | 1004758 |
| Number Of Items | 1 |
| Number Of Packs | 1 |
| Part Number | 40511-473-0 |
| Product Care Instructions | Oven Safe |
| Software Update Supported To Date | unknown |
| Temperature Rating | 250 Degrees Celsius |
| Unit Count | 1.0 count |
| With Lid | Yes |

## Product Details

- **Brand:** STAUB
- **Capacity:** 2.4 litres
- **Colour:** Black
- **Finish type:** Enameled
- **Material:** Stainless Steel

## Images

![STAUB Braising Pan, Cast Iron Casserole 24 cm, 2.5 L, Induction, Black - Image 1](https://m.media-amazon.com/images/I/711iAuHBPgL.jpg)

## Available Options

This product comes in different **Color, Size** options.

## Questions & Answers

**Q: Is the exterior enamel?**
A: Enamel is the interior for an easier non-stick cooking purposes. I am not aware that Staub or le creuset would enamel an outside; no reason to. The outside is glazed as is proper. Read their website.

**Q: Where is this Chistera pot made?**
A: England

## Customer Reviews

### ⭐⭐⭐⭐⭐ Favourite pan
*by U***R on 4 April 2019*

I've had this pan about a month. Used it pretty much daily since then; it's kicked the usual pans out of service. Mostly I use it for tomato-based sauces, but also for risotto, ragu, frying meat, vegetables, other sauces, etc. Haven't yet used it for braising or in the oven. I use it on a gas stove. I cook for 3 people. Most common dishes for me are pasta dishes, where I make the sauce or condiment in this pan, then dump the pasta in when cooked to toss, and bring to the table in the same. Usually ~360 grams (dry) of pasta but sometimes 500. In both cases the size is perfectly fine and contains it without any danger of spilling. As far as cooking goes, it's very good. I haven't had any issues with things sticking. Now if you tried to cook eggs in there then I doubt that would work well, and I always use a bit (and often a lot) of olive oil or butter, and nothing has ever stuck. As comparison, I have another relatively cheap enameled cast iron pot, which I mostly use for baking bread but used to also use for cooking. I was never entirely satisfied with the way things cooked in there - soffrittos always felt like they were sticking a bit and steaming, and definitely any meat in there would stick. Granted, that's also a normal height pot rather than a relatively low casserole like this. But soffritos always fry in here and never stick. Cleaning this pot is a breeze and comes up like new, whereas the other pot would always have stuff stuck in there which I couldn't get rid of without major elbow grease. For frying meat, I only have experience in this pan with chicken thighs. When meat-side down, in plenty of rendered fat (from first cooking skin-side down), there was barely any sticking. The sticking may have actually been from the skin side anyway. The small bits that were stuck came off easily. There were some small residue marks left in the pan (looks like a slightly whitish stain, very faint), which also sometimes happens when I make risotto. Presumably if I did some targeted scrubbing I could get it off; instead, I know that when I next make a sauce, it will disappear after cleaning; and as I usually make sauces, it always comes up as new again. Nothing to do with the quality for sure, just something I'm noting. Same happens with a Mauviel stainless steel splayed pan I use for risotto as well. Back to the quality of the fry for a second: the chicken skins came out super smooth and crispy. Slightly different from when I cook it in my Lodge cast iron pans - I think maybe the skin is held in place more in this pan when skin-side down, whereas in the Lodge pan which is seasoned and therefore more "non-stick", the skin is freer to shrink a bit. I'll definitely do more meat frying in this pan to see how it performs, though Lodge is always my go-to for that. Heat distribution is decent. You really need to have an appropriately sized hob for best results. I have a wok burner on my stove, which is generally too powerful but I can get it low enough by turning it to an almost off position. When I use smaller burners/hobs, only the area above the flame is boiling (in a sauce). With the hob burner, the whole pan gets sufficient heat. Overall it's a pleasure to cook with, and I'm already planning my next Staub purchase (a cocotte!).

### ⭐⭐⭐⭐⭐ STAUB - quality french cast iron cookware !
*by S***N on 3 January 2026*

Staub make fantastic French cast iron cookware. It’s heavy, with a quality finish and will last a life time. It’s a bit more expensive than the usual pots and pans, but you do get what you pay for. The size is big enough to cook for 6-8 people and it looks great sitting on the table or on the stove. The mat black finish in and out also looks really good.

### ⭐⭐⭐⭐⭐ Beautiful for slow cooking
*by M***M on 25 October 2025*

I’m really glad I bought this braiser. It’s beautiful and works great for slow cooking; really helps bring out the flavour of dishes that like to be stewed for a while. In those slow settings food doesn’t stick and you can often leave it unattended. It does need careful use and cleaning — definitely not something you want to use when you’re in a hurry (also dislikes sharp metal tools). The size is very practical.

## Frequently Bought Together

- STAUB Cast Iron Chistera, Black, 24 cm
- STAUB Cast Iron Roaster/Cocotte, With Steam Insert, Round 26 cm, 5.2 L, With Matte Black Enamel Inside the Pot, Black

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*Product available on Desertcart Argentina*
*Store origin: AR*
*Last updated: 2026-10-04*