To begin with, the first corn bread we baked stuck to the pan. Staub Cast-Iron 12-Inch Fry Pan If you want the heat retention properties of cast-iron without the maintenance, the enameled Staub Cast-Iron 12-Inch Fry Pan is our top choice. The shape of this pan is unique amongst STAUBâs other offerings as it is thinner with wide, angled sides to allow for easy stirring without any spilling- perfect for stir-fries, large batch cooking or even sauces and stews. When ordering a STAUB Cast Iron Perfect Pan, there are multiple colors available depending on stock. The smaller interior surface also means you won't be able to fry all of your cutlets at once. Unfortunately, in our cooking tests, it didn’t perform as well as skillets costing about an eighth of the price. Because my pans are well seasoned, they’re also my go-to choice for fried and scrambled eggs; I find them almost as easy to clean as my nonstick omelet pan. Made in France, it comes with an astronomical price tag. On the exterior of the fry pan, the enamel finish comes in a choice of six shades. They have a full product lineup and lots of great colors to choose from. This style of STAUB pan is more expensive than itâs classic, one handle skillet, but if you feel like you have trouble maneuvering a single-handled skillet it may be a wise investment. Like most STAUB cast iron pots, it can withstand the heat of up to 900F without the lid, and 500F with the lid in place. By the time our tests were finished, patches of seasoning had been stripped off, exposing the bare metal underneath. Shop Staub Enameled Cast Iron 4-Qt. The sides of the pan are low and curved, which makes for easy flipping and stirring- perfect for bacon and eggs, or even a couple of pancakes. So like a non-enameled cast iron pan, the more you use your Staub, the more non-stick it becomes. The 4-quart size is ideal for a small chicken, stews, roasting or braising veggies or spareribs, and even an excellent at-home option for baking your own bakery quality sourdough loaves. Read customer reviews and common Questions and Answers for Staub Part #: 123228 on this page. We believe this is the most versatile size as it’s large enough to hold enough food for a one-dish dinner whether it’s simmered, or fried on the stovetop, or baked in the oven. And whatever you do, resist the temptation to put your skillet in the dishwasher. Not only does the handle get hot, but it’s very bulky to grasp. Staub cookware combines the traditional with the modern. Its cast iron construction provides superior heat retention for outstanding results, while its enamel coating makes it a stylish serving piece, too. Low sides allow for easy flipping of pancakes or chops, and this pan even has a small spout for draining fat. Before the food tests, I greased and floured each skillet and heated it to see how evenly it browned across the bottom. Sharon has been testing kitchen equipment for the past 30 years. Oil won’t bubble over when you add battered chicken pieces to the pan. Some reviewers did not receive their desired color but had no complaints about the quality of the product itself. All rights reserved. It’s polymerized oil that’s bonded onto the cast-iron pan, turning it black and forming a surface that’s stick and rust resistant. APPLICATION STAUB frying pans have a flat base and can be used on all types of cookers, including induction hobs and ovens. Non Stick Cast Iron Skillet online from Wayfair, we make it as easy as possible for you to find out when your product will be delivered. Well, it really comes down to the expertise of enameling. This skillet is on the lighter side for cast-iron and has particularly well-defined pour spouts that make it easy to pour out drippings. The Utopia Kitchen Pre-Seasoned Cast-Iron Skillet is another basic black skillet that comes from China and is very reasonably priced. Staub is a household name for a reason, and its durable cast iron skillet certainly lives up to its reputation. But not the Ayesha Curry Cast-Iron Skillet—it’s extraordinarily affordable. If you season your pan properly, and re-season it when it's needed, your cast-iron skillet should last a lifetime. Scrambled eggs lifted right off, leaving almost nothing behind to clean up. The large 5.75-quart volume can accommodate more than this potâs namesake dish- it can be used for all stews, soups, meats and veggies you can imagine. However, it also leaves less room for oil when you’re making fried chicken. It features the signature STAUB enameled exterior (in multiple beautiful colors! So if you want something traditional and authentically French, stick to the cast iron options. In our tests, cornbread fell right out when the pan was turned upside down, steak cooked with a nice sear, and even scrambled eggs lifted right off the surface. Cast-iron skillets also do a much better job at releasing foods and cleaning up than stainless steel pans. Zelancio Enameled 10-Inch Cast Iron Skillet, â¦ The enamel coating is available in multiple colors and allows you to use your Cocotte on all stovetops. It offers a good depth for deep frying or cooking a big batch of chili. The Staub cocotte is made in France and you can find it in various sizes and colors. Go ahead and clean your skillet with dishwashing liquid, hot water, and a sponge, gentle brush, or nonabrasive scrubbing pad. round cast iron cocotte from Staub is a beauty on every level. As I mentioned in a recent post about how to properly use cast iron cookware, cast iron is an extremely dense material. While enameled cast iron looks terrific with its colorful exterior and is easier to care for than unfinished cast iron, it’s generally exorbitantly priced. The generously-sized helper handle provides a good grasp even when you’re using a bulky oven mitt or pot holder. Overall, the majority of customers havenât experienced these issues and are absolutely in love with their STAUB purchase. It's design is so technically advanced that it actually helps to enhance the flavors of the dish. This enameled cast-iron model comes in your choice of 16 colors on the outside with matte black enamel on the inside. However, Staub ceramic products are made in China. Cast iron retains heat well, so food stays warm and tasty for a long time, even when transferred to the table. As the Chef skillet isn’t as deep as the original design, it holds in less steam as it browns, giving crustier results. As its pour spouts are sloped and shallow, they make it difficult to neatly pour out gravy. And you probably won’t want to use your cast-iron skillet for rolling out an omelet or flipping a crepe. These pans are lighter in weight, more polished, designed to be easier to handle, and are exceptionally stick resistant. Combining the best features of a sauté pan and a fry pan, this Staub skillet has high, straight sides that reduce splatters on the stovetop. Recently, the company was acquired by Lodge and is now manufactured in Tennessee. Are there big differences? Almost immediately we noticed that the finish seemed to wear off, too. Moisture is the arch nemesis of a cast-iron skillet. However, it did an excellent job at every cooking task, turning out a well-seared steak, easily holding enough oil to cook a whole chicken, and releasing eggs as if it had a Teflon finish. If you purchase through a reputable dealer you can ensure the quality of the product meets STAUBâs strict standards and get a refund if it doesnât. STAUB has a cookware option for every possible need, though many of their products are extremely versatile so one piece will serve many purposes in its lifetime, from roasting meats to simmering stews to baking bread and desserts. But when it comes to cooking, it’s no slouch. The Chef Collection skillet is a relatively recent introduction. Then, I seared strip steaks, looking for good browning, and fried eggs over easy to see if they stuck to the pan. This is the perfect little pot if you are wanting to try out a cast iron pot from STAUB, are limited in storage space, making individual servings or want to add to your collection! Cast-iron skillets are heavy. I also evaluated whether it was convenient to use a spatula to flip the eggs over. This Staub weighs just over 6 pounds, so it’s relatively easy to work with. Once cast-iron skillets get hot, they stay hot. It is also the perfect vessel for upside-down cakes, allowing you to caramelize fruit in sugar and butter on the stove before adding your batter and baking in the oven. This French made pan is pricey but comes with the brands great reputation and in its collectable colors. Most reviews online claim the Staub browns more effectively, but this was not my experience. Their Cocotte lineâs lid with moisture redistribution capabilities is truly unique and makes a huge difference in braising, ensuring tender meats and vegetables. Despite the large shape, the even heat distribution allows for even cooking even if the pot is larger than the burner. In recent years, a new crop of cast-iron skillets started popping up. This distinctive, artisanal skillet will set you back a whopping $200. Eggs stuck to the pan, leaving behind gunk to scrub off. Additionally, Staub is an exceptional brand that specializes in cast-iron enamelware. Each time you cook, the seasoning builds up until your skillet becomes slick and shiny. Staub and Le Creuset Dutch ovens are both made with cast iron coated in enamel. After unpacking it, you’ll notice immediately that the finish feels quite rough. This skillet was less nonstick than the traditional skillets we tested. It features the signature Cocotte lid, with small raised bumps that redistribute moisture throughout the cooking process, so your rice will be fluffy and perfectly cooked, and meats and veggies will be braised to tender perfection. In the 45 years Staub has been making cast iron Dutch ovensï»¿âor cocottes, as the French company calls themâit's established itself as the best brand in the game. Inside it has a black matte enamel interior and on the outside, a shiny colorful enamel finish which is dishwasher safe. While it can technically survive the dishwasher on occasion, to ensure your STAUB Cocotte can be an heirloom for future generations it should be cleaned by hand with soap and water, or even a wipe followed by a coating of oil to season. What separates average enameled cast iron cookware from the best-enameled cast iron cookware? With absolutely no plastic elements, this cast iron pan comes with a glass and steel lid that allows you to see the contents of the pan as they steam. At this price your selection of exterior colors is limited to teal, brown, and white. If you’re the kind of person who prefers the crispy, crunchy corners and edges on baked goods and casseroles, these pans are great for cornbread, brownies, Irish soda bread, macaroni and cheese, and lasagna. Although the Staub 11-inch Traditional Skillet is produced in France, it has the straight sides that give it the look of a classic American cast-iron skillet. As cast-iron skillets are molded in one piece, the handles get very hot and you will always need to use potholders to grasp them. Plus, the enamel comes in many colors, from classic apple reds, matte blacks and royal blues to funkier shades like pink, orange and turquoise. However, at about 8 ½ pounds, it’s also one of the heaviest, giving your arm muscles quite a workout. Did the handles give a good grip and did the spouts make it easy to pour off grease? It’s the deepest pan we tested and among the widest which means you can load it up with the most food to cook at once. A cast iron interior also ensures you can use any kind of utensil without fear of scratching. The cast iron material of the pan ensures even heat distribution resulting in perfectly cooked food. But it’s also impressively large, and has the widest diameter across the bottom of all the skillets we tested, which means you can brown off more pieces of beef stew meat at once. Though considerably lighter than a traditional Dutch-oven, its durable cast iron construction gives it significant heft and heat retention. If it looks substantial, we’ll gladly re-test a product to try and reproduce these results. On the opposite side, there’s a large helper handle that does just what it’s supposed to do, help, so you get a good grasp when you’re carrying a skillet loaded with peach cobbler to the table. The people who used both cookware realized that the Staub had better lid handles than Le Creuset and this is because the handling and the touch when held were superior in the case of Staub. It’s great at heating, and its lighter weight makes it easy to handle. After intensive testing, the Lodge Chef Collection 12-Inch (available at Williams-Sonoma) is the best cast-iron skillet that you can buy. While it used to be that you had to season a cast-iron skillet before you even used it, virtually all cast-iron skillets now come pre-seasoned and ready to be used as soon as you get them in your kitchen. We use standardized and scientific testing methods to scrutinize every product and provide you with objectively accurate results. This should come as no surprise as Staub's Dutch oven is another Reviewed favorite. After all, if you’ve fried catfish, you certainly want to get rid of any fishy residue before using your skillet to bake an apple crisp. STAUB Cast Iron Oval Covered Baking Dish, 9x6.6-inch, Black Matte But it’s long handle makes it a little tricky to place in the oven. Alsace is world renown for its rich culinary traditions and delicious food, so it makes sense that a brand from this region has been a reliable staple for home cooks and professional chefs alike for many years. For this review, we tested 12-inch skillets. Can crack if dropped/banged on a hard surface, which isnât covered by warranty, Returns must be shipped at customerâs expense, Unique debossed design, designed by Staub French artists, creates a unique finishing effect thanks to the signature majolica enameling, Lid features self-basting chistera spikes create continuous condensation for flavor-enhanced food, Enameled cast iron is easy to clean and doesn't require seasoning, textured black matte enamel interior ensures exceptional browning, Cocotte lid perfect for self-basting meats or for cooking grains like rice or oatmeal, High heat tolerance up to 900F (without lid), Many colors available, beautiful enough to serve at the table, Sometimes difficult to return items to STAUB. Le Creusetâs Signature Enameled Cast-Iron 5½-Quart Round French Oven is the gold standard for Dutch ovens. And the skillet’s pour spouts make it easy to drain all that oil without dribbling. If you add too much oil, you risk having it bubble over when you add your battered chicken pieces. Each STAUB product is individually crafted, and has to undergo a 10-step production process and one hundred inspection points to ensure consistent products of extremely high quality. Make sure when you receive your pot there are no chips in the enamel, especially around the rim and this can promote rust. The inexpensive AmazonBasics Pre-Seasoned Cast-Iron Skillet is a real workhorse. The interior is a matte-black enamel, making food stick less easily and allowing for less scrubbing during cleaning. STAUB specializes in cookware made from ceramic and cast iron, available enameled in many classic and contemporary colors, and have products ranging from traditional Dutch ovens to reinventions of ancient cookware such as woks. Because cast iron excels at holding in heat, it’s also a great choice for frying. Before becoming a cooking tools maven, she worked as a professional chef in New York City restaurants for seven years. Subscribe to get our curated list of discounts on cookware and kitchen appliances as soon as sales start! 89 89 reviews. ... 110 110 reviews. And yes, I’ve made more than my share of cornbread in the cast-iron skillet that once belonged to my grandmother. As it’s highly polished during the manufacturing process, it has an interior surface that feels incredibly smooth. A cast-iron skillet is great for everything from searing a T-bone to roasting a chicken, and it will become naturally nonstick over time. Sale. The smallest round cocotte has a diameter of 18 cm with a capacity of about 1.8 quart. It retains the heat for longer and keeps the food warm until you are ready to serve it. However, it’s more reasonably priced and is widely available. However, that may be in part because it’s an inch smaller than the other skillets we tested. Handwashing preferred to ensure long life, Enamel coating wonât scratch cooktops or table tops, Durable cast iron for even heat distribution and retention, Unique double handle for easier carrying and storage, Low sides for flipping, cast iron texture for browning, More expensive than STAUBâs classic skillet shape, Heavy weight, tight-fitting lid retains moisture, spikes on the lid create a rain-forest effect evenly returning juices back onto food. All Staub products are produced from high-quality cast iron. Cast-iron pans are prized for their ability to reach high temperatures and put a great sear on a piece of meat, as well as for their patina, which over time makes these pans almost as slick as pans with nonstick coatings. The Le Creuset Signature Cast-Iron Skillet ($205 at the time of writing) performed very well among the other 12-inch skillets; the black enamel cooking surface was nonstick out of â¦ Lastly, I scrambled eggs, noting how much the eggs adhered to the skillet and how much residue they left behind to scrub off. It can stand heat up to 900F (lid can be used up to 500F), meaning you can slow braise a meal all day and remove the lid before you finish it under the broiler for superb browning and flavor. If you want the heat retention properties of cast-iron without the maintenance, the enameled Staub Cast-Iron 12-Inch Fry Pan is our top choice. As it’s shallow, the Le Creuset isn’t ideal for deep frying. 12 skillet as a “modern heirloom” that’s designed to be a better, more well-thought-out cast-iron product. They also require more careful maintenance than other types of cookware. When it comes to STAUB cookware, this is the iconic, multipurpose, heavy-duty piece that comes to mind, and for good reason. Start by giving it a good scrubbing. While the Finex is nice and deep for frying, it’s not wide enough to cook a whole chicken cut into 8 pieces in one batch. The enamel-coated exterior means this pan can be used on all stovetops and can transfer from stove to oven easily for finishing or baking. After extensive testing, the Staub Cast Iron 12-inch Fry Pan is our favorite enamel cast-iron skillet. Wondering what seasoning is? The interior of STAUB cookware is a textured enamel coating, which means seasoning is not necessary but can be helpful if you are having issues with sticking. If you’re looking for an enameled pan, but don’t want to spend a lot of money, this is our top pick. Join the discussion today. Although the Blacklock 39 is a bit pricier than most Lodge cast-iron pans, it’s less expensive than the new generation of artisanal cast-iron pans or many stainless-steel skillets. Pros Independent reviews consider it about as durable as Le Creuset and Staub. Contrary to popular opinion, using soap will not remove the coating that you’ve worked so hard to build up. Staub cast iron cookware is made in Alsace, France. Each piece transitions beautifully from the kitchen to the table. Rather than traditional black, the Smithey No. Lodge pre-seasoned it with three layers in the factory so it has a smooth finish out of the box and will be that much closer to developing a patina—the natural nonstick coating that forms. From the publisher --- A beautiful love letter to the enameled cast-iron cookware of Staub, with 100 achievable, modern recipes from top chefs and bloggers from around the country. The smaller size is a good option for a couple or for cooking part of a meal for a family of four and means it is heavy without being as intimidating as much larger cast iron cookware. Next, I deep fried chickens to help season the skillets. After all, peer reviews are a critical part of any scientific process. The cooking surface of the pan is the smallest of all we tested so it can accommodate the least amount of food. As I worked, I considered the overall experience of using each pan: Did it develop a nonstick surface? I received a DIGITAL Advance Reader Copy of this book from #NetGalley in exchange for an honest review. Heat it up and use it for crusty hamburgers and steaks that rival the ones you turn out on the grill. Another note, if for some reason you want to return your STAUB, you will have to pay the shipping, which can become expensive for a Cocotte of this size. All of this attention to detail did not produce a better performing skillet. 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