Staub Cast Iron 10-inch Fry Pan - Graphite Grey Made in France

Absolutely beautiful and bought for a great sale price: thank you DaSalla's. Some clarification for those who might be confused: There are two general types of cast iron: bare cast iron and enameled/ceramic coated cast iron (enameled/ceramic pans are always more expensive). Obviously, not all cast iron (of any kind) is created equal. If you're looking at Staub, know you're looking at the top of the line for enameled pieces. (For enameled pieces, we American home-cooks tend towards the two big companies: Le Creuset and the slightly less known Staub, both of which are made in France. I like Staub over Le Creuset for many reasons, but you can't go wrong with either.) It should be said that I prefer my simple Lodge, bare cast iron skillet above all other cooking vessels. But for acidic things or cooking for people with food allergies, or when I have people over and want to focus on presentation, I'll reach for this Staub. Only one major complaint about this pan in particular: Liquid and grit can accumulate where the handle meets the side of the pan. No big deal, but kind of annoying sometimes. There's a difference in the performance of cooking between enameled pieces and bare pieces...but this holds true for any time you change the materials of your cooking vessels. This Staub is a cast iron pan that is coated in ceramic (enamel) on all sides + the inside. It is NOT like a Lodge pan, for example: Lodge is a good *bare* cast iron pan (I have a few), but it is very different from an enameled piece, like this Staub. This Staub is whatever enamel color on the outside (I purchased the blue, which is a deep, gorgeous sapphire blue, like the very dark blue of the Mediterranean), and the inside, where your food goes, is black enamel. In this Staub, your food will not contact any bare cast iron. This means that 1. You don't need to clean it right away and you can store food in it without worry about rusting or reaction (you cannot do this with bare cast iron). 2. You can cook acidic things like lemon fish/chicken or tomato sauces without worry of a reaction/rust/metallic taste that you might get with your food and bare cast iron. 3. You will not get any of the added benefit of a little more iron in your diet. 4. Can go from stove top, to oven, to table. 5. You foodie friends WILL admire this pan, it's beautiful and helps in a nice presentation. 6. Because it's cast iron, you'll get a lovely sear (I will admit, *nothing* sears as well as bare cast iron, but Staub is does just fine) 7. It's not "Teflon non-stick", which means it's good for your health/no worries about chemical leaching. Nothing is as non-stick as teflon. Bare cast iron is as close to "non-stick" that you'll get when properly seasoned, then enameled cast iron comes in third, above stainless. You will need to use a good bit of oil or fat and know how to leave food alone for a minute or two while it sears. There's a learning curve when cooking things like eggs and fish, but once you get the hang of it, you'll love it. 8. You can use soap to clean enameled cast iron (you shouldn't with bare cast iron). 9. In theory, you *could* put it in the dishwasher, but please don't. 10. Enameled pieces from any brand are not suitable for campfire use...look into bare cast iron if you'll be using it over an outdoor fire or not cooking over a legit stove where you have lots of control over the flame/coil temp. 11. Buy some Bar Keeper's friend if you need to scrub your enameled cast iron, or your ceramic sink, or your stainless or bathtub...just trust me on this. Read more

Great fry pan and very nice looking. The enamel coating is very effective and I have used this pan on the stove top (electric and gas), in the oven, and while out car camping over portable grills and fire pits--but keep it out of direct flame or super-high heat. It kept me company and well-fed on a month-long tour of the US National Parks. It's held up and still looks great after many months and a ton of use. It's a nice value for this style of pan as well in my opinion and I personally think it's just about the best looking cast iron pans one can get. If you're in between traditional cast iron and enamel, my advice would be get the enamel version at a premium and reserve a cheaper, traditional cast iron for a second purchase if you have specific needs or want to abuse. I personally use both but certainly prefer the enamel coating on a day-to-day basis for not worrying about what I'm cooking or dealing with cleaning and maintaining a seasoning. These pans have a great and consistent non-stick property which certainly rivals even very well-seasoned traditional cast iron for my needs. It doesn't care about acids or other reactive foods and it's a breeze to clean up with soap or even a dishwasher (though I personally think that's a little cruel for any cast iron). Make an investment and hang on to this baby, it will treat you very nicely for a very long time I'm sure and it's a real looker. Read more

I love this pan for my fish. Keep it without moving it for a few minutes and it will brown beautifully. Read more

This pan is amazing! Have been using it regularly since purchased one month ago. Better than teflon, stainless steel, or any other iron skillet. Using low, medium low heat keeps a screaming hot pan that cooks things quickly, evenly and tastes amazing. Following directions to clean with warm soapy water, then wiping a tiny bit of oil to the surface to keep clean and ready to use for next time. Love, Love, Love this pan. Its a heavy pan too, but, totally flat, no curve at the bottom at all, like many other aluminum ones. First time purchasing a Staub, but wont be the last. Great, great pan! Read more

Much lighter than our Lodge pan. About 1/2 as heavy. The enamel interior is much easier to clean than the regular cast iron and it seems to brown meet just as nicely. Just like all cast iron pans, skip cooking eggs in it. Read more

A great frying pan for general use. Similar quality to Le Creuset, but better price. Made in France, durable, and even heating. I use it every day and will buy more Staub cookware. Read more

No words needed with my picture, it is an expensive piece of trash Read more

After trying both the Lodge enameled cast iron skillet and the Cuisinart Chefs Classic Enameled skillet, I ended up sending them back and ordering this pan....what a difference. The difference in quality is very apparent. You get what you pay for! The Lodge and Cuisinart both had incredibly rough interior surfaces. They were NOT non stick and it was impossible to use them for pancakes or over easy/scrambled eggs. Then I received the Staub skillet. It IS NON STICK! Eggs and pancakes just slide right out! It's not as heavy to maneuver as the other two, and cleans up very easily. I have since sautéed potatoes and onions, and used it for several other food items with beautiful results. I did find that when heating up the pan to use, the directions say to heat for 2 minutes; I found heating for 4 minutes when using low heat is the appropriate amount of time. I now have the 13 inch Staub skillet and this 10 inch skillet. My next purchase will be the 12 inch skillet. I have decided that I would rather pay more and get the pan that is of excellent quality, easy to use and clean up, rather than try something less expensive and be disappointed! I highly recommend this brand. It is exceptional and top quality all the way! Read more