---
product_id: 52367781
title: "– Braising Pan, Cast Iron Casserole 24 cm, 2.5 L, Induction, Black | Made in France, Chistera Aroma Rain Lid, Suitable for All Hob Types"
brand: "staub"
price: "₩722204"
currency: KRW
in_stock: true
reviews_count: 13
category: "Staub"
url: https://www.desertcart.kr/products/52367781-braising-pan-cast-iron-casserole-24-cm-2-5-l
store_origin: KR
region: South Korea
---

# Matte black enamel for perfect browning Superior heat retention & distribution Self-basting lid for succulent moisture – Braising Pan, Cast Iron Casserole 24 cm, 2.5 L, Induction, Black | Made in France, Chistera Aroma Rain Lid, Suitable for All Hob Types

**Brand:** staub
**Price:** ₩722204
**Availability:** ✅ In Stock

## Summary

> 🍽️ Elevate every meal with STAUB’s legendary cast iron magic!

## Quick Answers

- **What is this?** – Braising Pan, Cast Iron Casserole 24 cm, 2.5 L, Induction, Black | Made in France, Chistera Aroma Rain Lid, Suitable for All Hob Types by staub
- **How much does it cost?** ₩722204 with free shipping
- **Is it available?** Yes, in stock and ready to ship
- **Where can I buy it?** [www.desertcart.kr](https://www.desertcart.kr/products/52367781-braising-pan-cast-iron-casserole-24-cm-2-5-l)

## 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

- • **Durable Elegance:** Triple-layer enamel finish resists scratches & stains, aging beautifully
- • **Chef-Approved Legacy:** Trusted by 45% of Michelin-starred chefs, made in France with lifetime warranty
- • **Unrivaled Heat Mastery:** Cast iron core ensures even cooking & energy efficiency
- • **Flavor-Boosting Rainfall Lid:** Unique picot design recycles steam for juicy, tender dishes
- • **Versatile Culinary Powerhouse:** Oven, grill, induction & all hob compatible for every cooking style

## Overview

The STAUB Cast Iron Chistera 24 cm is a premium enameled cast iron braiser designed for professional-quality one-pot cooking. Featuring a self-basting lid with patented picots that recycle moisture, it locks in flavor and tenderness. Its matte black enamel interior excels at browning and caramelizing, while the durable triple-layer enamel exterior offers scratch resistance and timeless style. Compatible with all heat sources including induction, oven, and grill, this 2.4L cocotte serves 6-7 people and comes with a lifetime warranty, embodying French craftsmanship trusted by Michelin-star chefs.

## Description

From the manufacturer STAUB Chistera Braiser Savour the flavour with the unique cast iron multi-functional braiser. Made by STAUB in France. Founded by Francis STAUB in the culinary heartlands of Alsace, France in 1974, STAUB cast iron cookware has become a favourite of professional chefs and home cooks alike. STAUB is used by 45% of Michelin starred chefs in France, trusted for its reliably excellent results and durable construction, and prized for its timeless look. The STAUB Chistera Braiser is ideal for cooking one-pot dishes, from ratatouille and piperade to braised chicken, risotto and even baking bread, then serving to guests at the dining table. The cast iron construction retains heat, keeping second helpings piping hot. The Chistera Braiser takes its name from the popular racket sport played in the gastronomically renowned Basque region. The racket shaped nodules on the underside of the lid look like those used to play the game Chistera. During cooking, these nodules collect moisture that drips back evenly onto the food, giving a deliciously, succulent result. Cook in the oven and on the hob top, or brown under the grill Braise, roast, simmer and bake Serve at the table The unique combination of the STAUB Chistera Braiser's matte black enamel cooking surface and the special lid with its self-basting system helps to develop wonderful flavour and texture. Glossy exterior enamel coatings range from strong, vibrant colours to discreet, neutral tones, meaning there's a shade to complement every kitchen and dining room design. Better Flavour with STAUB Rainfall Self-Basting Lid The round, heavy lid ensures a tight seal so all the moisture, flavours and seasoning remain trapped inside. As steam rises, it condenses to form "Aroma Rain" which drops back down into the dish like rainfall thanks to the ‘picots’, or little spikes on the underside of the lid. Continual self-basting Retains & redistributes moisture Keeps your dish succulent & full of flavour Glossy Enamel Exterior The coloured enamel coating gives deep, elegant colour to the STAUB cocotte. A base layer is applied, dried, then baked before the coloured coating is sprayed on for an even finish. The cocotte is then fired for the colour enamel to harden and smoothly adhere to the cast iron & base layer. Double or triple layer enamelling Fired at 800°C for durability Majolica top layer almost 100% glass Cast Iron Construction Cast iron heats slowly and evenly which helps to prevent hotspots and burning. Cast iron also retains heat so you can turn down the gas or power, saving energy. It is robust, durable and versatile, and the flat, even base gives perfect contact for efficient use on induction hobs. Induction hob ready Cook slowly to develop flavour Retains temperature to keep dishes hot or cold Matte Black Enamel Interior The rough, matte black enamelled cooking surface is ideal for caramelising & browning which is great to develop the flavour of your dish. The enamel is hard-wearing, resilient and scratch-resistant, and with use over time, develops a patina which helps to prevent food sticking. Micro-grill surface for flavour Perfect for searing and browning Scratch resistant, easy to clean and doesn't stain Versatile Cooking in the STAUB Chistera Braiser Roasted Vegetables Oven roast delicious spring vegetables to share at the table in the STAUB Chistera Braiser. Add chopped tomatoes and tomato purée and simmer on the hob top for a tasty mediterranean-style ratatouille. Develop flavour on the matte black surface Slowly simmer on the hob Keep second helpings hot at the table Meatballs in Tomato Sauce Cook and serve tasty, filling meatballs in a tangy marinara and herb sauce. Start on the hob top and move to the oven or grill to finish as desired, then dish up at the table with pasta or rice to soak up the sauce. Fry meatballs, soften onions & reduce the sauce Simmer on the hob or bake in the oven Top with cheese and brown under the grill Braised Chicken Sear chicken legs and bacon on the braiser's matte black enamel cooking surface to brown and develop flavour, then add white wine, stock and herbs to braise. Garnish with grapes and walnuts for sweetness and texture. Turn the chicken to brown all over Cover with the lid whilst braising Serve and share at the table

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: First class cookware - Superb looking cast iron pot that cooks everything evenly. No chemicals in this cookware so healthy too. It will last a lifetime if it's used correctly by starting the heating process on a low setting and always put a little oil in first before heating up.

## Features

- Enamelled cast iron cocotte, ideal for one-pot dishes and roasts, to serve 6-7 people
- Ideal for browning and slow cooking of meat, fish or vegetables
- Self-basting lid creates a rainfall effect of moisture as steam condenses, keeping your dish succulent and full of flavour
- Suitable for use in the oven, under the grill and on all hob types including induction
- Lifetime warranty for domestic use against defects in manufacture and materials; made by STAUB in France

## Technical Specifications

| Specification | Value |
|---------------|-------|
| ASIN | B00MI7NOVK |
| Best Sellers Rank | 43,280 in Home & Kitchen ( See Top 100 in Home & Kitchen ) 23 in Casserole Dishes |
| Brand | STAUB |
| Brand Name | STAUB |
| Capacity | 2.4 litres |
| Colour | Black |
| Country of Origin | France |
| Customer Reviews | 4.6 out of 5 stars 2,903 Reviews |
| Finish Type | Enameled |
| 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 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 |
| Part Number | 40511-473-0 |
| Product Care Instructions | Oven Safe |
| Shape | Round |
| Temperature Rating | 250 Degrees Celsius |
| Unit Count | 1.0 count |
| With Lid | Yes |

## Product Details

- **Brand:** STAUB
- **Capacity:** 2.5 litres
- **Colour:** Black
- **Finish type:** Enameled
- **Material:** Stainless Steel

## Images

![– Braising Pan, Cast Iron Casserole 24 cm, 2.5 L, Induction, Black | Made in France, Chistera Aroma Rain Lid, Suitable for All Hob Types - Image 1](https://m.media-amazon.com/images/I/711iAuHBPgL.jpg)

## Available Options

This product comes in different **Colour Name, Size Name** 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!).

### ⭐⭐⭐⭐⭐ First class cookware
*by O***R on 2 March 2026*

Superb looking cast iron pot that cooks everything evenly. No chemicals in this cookware so healthy too. It will last a lifetime if it's used correctly by starting the heating process on a low setting and always put a little oil in first before heating up.

### ⭐⭐⭐⭐⭐ 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.

## 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 South Korea*
*Store origin: KR*
*Last updated: 2026-08-14*