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A Love Letter to My Staub Gohan: A Rice Revolution in My Kitchen For anyone who has ever savored the simple perfection of Japanese rice, you understand it's more than just a food; it's an experience. My own love affair with it began during my first visit to Japan in 2008. Since then, I've been on a quest to replicate that authentic, fluffy, and flavorful taste at home, a journey that led me through a succession of high-end rice cookers. However, a recent decision to purge my kitchen of all non-stick coatings presented a new challenge. After extensive research, I landed on the Staub "La Cocotte de GOHAN," and I am utterly astounded by the results. This pot is a game-changer. I opted for the 20 cm model, the largest available, and was initially struck by its compact footprint. While it boasts a capacity comparable to a standard rice cooker, its charming and traditional design takes up significantly less counter space. But the real magic happens inside. The heavyweight cast iron construction ensures a remarkably even and gentle heat distribution that coaxes out the natural sweetness and texture of every single grain of rice. The result? Rice that is impeccably cooked, with a delightful firmness and a glossy sheen that I had previously only associated with the finest establishments in Japan. The special "Chistera" drop-structure on the inside of the lid self-bastes the rice, creating a perfectly steamed and moist environment. I was shocked at how a seemingly simple pot could so dramatically outperform my advanced electric rice cookers. For those in a similar predicament, wrestling with a desire for authentic Japanese rice while wanting to move away from non-stick surfaces, I cannot recommend the Staub Gohan highly enough. It's more than just a pot; it's a return to a more traditional, and in my experience, superior, way of cooking. It has reawakened my passion for Japanese rice and has quickly become the most cherished and frequently used item in my kitchen. The investment is one you will not regret.

いつも2合炊いているのですが、この鍋にしてから、とにかく早くてIHも沸騰するまでと、10分の弱火加熱、あと10分の蒸らしですみます。そして、おいしく炊き上がります。使い始めは洗うだけでこびりつくかなと思いましたがこびりつかないし、コロンとして可愛くて買ってよかった。

「ストウブ鍋は重い」が、2合炊けるMサイズを購入したところ思ったよりも小振りで本当に2合炊ける？と思ったほど。 存在感のある、大事に使っていけそうな重さだと感じて、おいしく炊ける様に日々楽しみながら努力中。

炊き方も簡単で、ご飯が美味しいです！ ただ女性にはこのサイズ以上だと重くて少ししんどいかもです。 このサイズであれば、問題無いです。

2合炊けるので家族的にちょうど良い大きさ。とてもコンパクトで深めの小さな鍋になります。蓋も重いので吹きこぼれはありません。泡が出てきたら下から混ぜて平にしてというのが少し面倒です。でもとても美味しく炊けるのでレシピ通りに炊いてます。吹きこぼれなくてコンロが汚れなくて良いです。

慣れるまで面倒でしたが、新米を美味しくいただいてます。

娘の家がストウブを使っていて、ご飯が美味しので、買いました。本当に美味しく炊けます。 但し、時短にはならないと思います。 水に浸して30分。ザルに揚げて5分。 少し蓋をずらして沸騰を待つのに5〜6分。その後極弱火で8〜10分。蒸らしに10分。 電気炊飯器と同じ時間がかかります。 我家のガス台は自動で鍋の高温化を検知して途中で切れます。なのでタイマーを掛けながら付きっ切りで居ます。 その手間は美味しく炊ける魅力には勝てません。 高級な電気炊飯器や土鍋を使っていましたが、これが一番美味しく炊けます。

以前からIHで対応できる土鍋でご飯を炊いていましたが、土鍋が割れたので買い替えてみました。 正直、期待していたより炊き上がりは普通で土鍋より劣ります。 ただ普通に美味しいし、割れる心配もないし、見た目可愛いし、当面これで炊いていきます。

There are two chips on the rim.

Good price

Came well packed and in perfect condition. Exactly how it was said to be!

I like it very much and use it a lot.

After decades of putting up with pots boiling over and a layer of caked on rice at the bottom of my stainless steel pot, I researched better options for cooking rice. I didn’t want to buy another appliance that you plug into a socket. My search ended when I found this one on the Staub website. This little cast iron pot made in France has a raised pattern on the inside of the lid that recirculates the moisture from the steam back onto the rice. It’s great for cooking one or two servings of rice (I’ve done up to 2/3 cup in it). There’s no wasted burned rice at the bottom. You might get a little boil over the side of the pot as the starch boils off but nothing like a regular pot. When I’m doing a single serving (1/4 cup) there’s no boil over at all. Add a teaspoon of butter to the rice & water, heat to boiling (use medium heat on cast iron), turn down to low for 15-20 minutes, then remove from element, leaving lid on for a further 10 minutes, and voilà, perfectly cooked rice with no wastage. It’s effortless, and the pot is easy to hand wash. Rub a bit of olive or cooking oil inside the pot to maintain the cast iron, and you’ll never go back to trying to cook rice any other way. Staub also makes a larger version of this pot for those who need to cook larger batches.