I have a confession. Its a big one, and its not easy to admit. But I am in love, my husband he knows, I have finally admitted it to him. He’s beginning to be ok with it. I. Love. My. New. Cookware.
There, I said it, it’s out there in the blogosphere in the inter webs that I have new cookware and its wonderful.
Now, that is a me being a bit funny. But when I say I completely geek out over really nice cookware, that is amazing quality and just allows me to really cook the way I want to, I just get all excited. I know, I know, there are plenty of things to get excited about in life but enameled covered cast iron just does it for me.
Recently, Nathan had the opportunity to go to Blog Her Food and speak at a session. My hubs is a prolific speaker, and impassioned about what he speaks about, and really does seek to teach others. But I am kind of biased, ya know. There he was able to connect with many different brands and just learn so much! One of the great brands we were introduced to was Staub.
Staub is a beautifully engineered enameled covered cast iron, French cookware. These pieces go from stove top, to oven, and make beautiful serving vessels on your table. The are black enameled covered and scratch resistant, heavy duty pas that really took my breath away as I opened each box. They were nice enough to send us a sampling of their cookware, and I have been in love from the moment I opened the boxes.
One of the things I love to make is a good breakfast casserole. I love that they are just so easy to make. I cooked up the sausage in their beautiful perfect pan, in blue, and the pan maintains an even consistent heat, one of the beauties of cast iron. Then in the 8×12 pan I put crescent rolls in the bottom, topped with cooked sausage, 12 beaten eggs and cheese. Place in the oven at 400 for 20-25 minutes or until eggs are set and the crescents are cooked. This roasting pan is just beautiful and amazing. The casserole slid right out and clean up and care of all the Staub line is easy! Check it out!
Check out Staub and all they have to offer. You will not be disappointed in this cookware.
- 12 eggs
- 1 cup of shredded cheddar cheese
- 1 can of crescent dough
- 1 pound of breakfast sausage cooked
- Brown sausage and drain
- In a 9x13 pan place crescent dough and press into the bottom of pan
- whisk 1 dozen eggs and pour on top
- spread cheese on top
- bake at 400 for 20-25 minutes