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Staub all-purpose cast iron skillets and frying pans are so essential they may never leave your stovetopùexcellent for traditional fare or your most ambitious creations. Each pan has an elegant beech-wood handle and a smooth bottom suitable for all heat sources and resistant to scratching delicate surfaces
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Technical Details
- Black Matte Enameled Interior for durablity means no seasoning required.- Smooth Enameled bottom that works on any cooking surface including glass tops and convection.
- Requires no seasoning and will not discolor or rust
- Restaurant tested and proven to be the best in the industry, chefs use it everyday in thousands of restaurants world- wide.
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By R. Roy
This is a very good pan for browning meats. It's built well with excellent heat distribution and retention. I am very pleased that I'll be using this pan for years and years to come.
By Anthony Voci
I own two 11" Staub pans and two 9" pans. Simply the best. Their greatest strength is browning meat and sauteing vegetables. Caveat: You must understand how these pans take heat and break them in with a proper seasoning (not curing) a few times before using on a daily basis, especially if you want to do eggs. These pans should be in every home simply for what they represent in quality and performance.
I"m going to set forth the proper way to season and clean pans because I've never found one person who gets it right. First, enamel is porous and these pours must be treated a few times with oil so food doesn't deposit into the pours which eventually would damage the surface of the pans.
The seasoning process does two things. It deposits the oil in the pours but more importantly it teaches you about how the pans take heat. It creates a learning curve and brings you way up the curve. So don't dismiss the process.
Warm the pan on low heat and pour about 2mm of olive oil in the bottom of the pan and wipe it all the way up the sides with a rag. Add more oil if needed keeping 2mm in the bottom at all times. While massaging the warm oil around the pan with paper towel or rag be careful not to burn your fingers. Olive oil means olive oil. Low heat means your lowest setting. Do this for at least five minutes on low heat all the time massaging the oil all the way up the sides. You never want to smoke the oil because that means you are burning oil and depositing carbon in the pours of the pans. The oil should only shimmer a little. Now after five minutes turn up the heat to medium-low always keeping the oil massaged with the rag on the bottom and up the sides. The pours are still opening even though you are now bored with the process. After ten minutes turn off the heat and keep massaging the oil into the pan as it cools. Wipe dry and do not wash. Repeat at least one more time before cooking. Now, personally, after the two olive oil treatments I buy a whole duck and render duck fat in every pan I buy for the first cooked meal. I don't expect you to buy a duck but duck fat is the best fat you can season a pan with after you do the initial olive oil treatments. And it will put you at the top of the learning curve. Obviously the sickness runs deep with me. What you will learn during this process is how hot the pans get and you will notice a medium low flame on cast iron goes a very long way. Medium could almost be very hot and you will probably scorch food if you don't pay attention.
Always wipe dry with a paper towel and never pour water in a hot pan to deglaze. That forms tar in the pan which is gummy and eventually turns black. Oil is not water soluble so dismiss the deglazing myth. Once cool wash in warm soapy water and dry immediately.
In closing always wipe a tablespoon of olive oil in a cold pan before cooking and always wipe clean (as much as possible) while still hot. Only wash in warm water after the pan has cooled down to room temperature.
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