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Staub Braiser Pan is a versatile pan that can be used for braising, broiling, frying and more. Unlike a traditional saute pan, it has two loop handle. This makes it easier to carry around and takes less space in the oven. It is the perfect blend of practicality and functionality. However, there are downsides to this type of design. Namely how easy it is to move on the stove top. This review will take a closer look at the design and features of Staub Braiser Pan. We will take a look at handle, shape and overall performance.
Staub Braiser Pan Review Quick Summary
|Staub Braiser Pan
|Gas, Electric, Halogen, Glass Top, Induction
|Range of Color
|Country of Manufacturer
|Staub Braiser pan is one of the most versatile pan in the kitchen. Its heavy weight and beautiful enamel makes it perfect for a oven to table presentation. You cannot go wrong with this pan.
|Staub Cast Iron 3.5-qt Braiser
History of Staub
Staub was founded by Francis Staub in 1974. His early mold were carved out of wood. Like Le Creuset, they produce beautiful enameled cast iron cookware. Even though they have a relatively short history. They grace the home of many french household and kitchen alike. Today, they are one of the leading rivals against le Creuset. Using their unique colors, they are becoming one of the favorites among home cook.
What is a Braise?
A braise is a method of cooking where you initially sear the meat then stew it in liquid. This technique is great for breaking down tough cuts of meat. Things like shank will slowly convert into a soft gelatin texture. While you can usually finish cooking on the stove, chef like to finish cooking in the oven. For this reason, a braiser needs to be relatively compact and easy to transport. Something that the traditional saute pan fails at. Their handle is too long and cumbersome. To get around this, manufacturer just removed the handle and use a two loop design.
Staub Braiser Pan Design
This section will talk about the various components of Staub Braiser Pan. We will discuss the design of the handle, shape and general construction.
The handle is pretty well designed. It is angled up and away from the pot. This gives you more space to hold onto, even with a glove on. Poorly designed handles are small and too close to the body. This increases your chance of dropping and burning yourself. One thing that I would have changed was to make the handle a little wider. That extra clearance would have made it even more comfortable.
However, there are issues with a two loop design. It mainly has to do with cooking on the stove top. Unless you are using the two front burner, you might have some difficult moving it around. The length of a long handle gives you leverage and lets you move it around the stove a lot easier. On shorter two loop handle, you really have to reach in close to the flame, increasing the chance you might burn yourself. I recommend that you wear gloves as they will get screaming hot. The all metal handle definitely does not help as well. But it is better than a plastic one who generally has a very low oven safe temperature. This one is up to 500 degree Fahrenheit.
The shape is a mix between a saute pan and a frying pan. The sides are just slanted enough to allow for better evaporation of the liquid. However, it is also tall enough so that it wont accidentally spill food. This mix in design also allows you to reach under the food with a spatula.
Because of how heavy it is, it is unlikely you are able to toss food with your wrist. Although I am sure there are some chef out there who are actually capable of doing that. I do not recommend that you try it.
There are some braiser model by Staub that has a glass lid. I highly recommend that you do NOT get that. Glass lids can shatter if you subject it to thermal shock. They can also crack if you accidentally bang it. Go for the all metal one, they are more durable and wont shatter. Not only that, they are heavier as well. This means that it can retain moisture better. Something that a braiser should excel at.
Cast Iron Thermal Properties
Cast Iron are generally poor conductor of heat. They develop heat spots and take a long time to heat up. However, the good thing about cast iron is its ability to hold heat. If you sear a piece of steak, the pan will not get cold. They are also great for table presentation. This means that you can go from oven to table and keep your food pipping hot. Other thin cookware will loose heat right away. You should always keep this in mind when buying cast iron, never buy the light weight model.
Enamel Durability and Color
The enamel is what makes Staub so special. They are basically powdered glass that has been glazed on. The range of color that provide is one of the best in the industry. I personally find them to be more attractive than those of Le Creuset, who generally leans on the lighter side.
In terms of durability, they are one of the best. They are still coated in France and generally take more of an abuse. The Chinese Enamel one are prone to chipping. I have a tramontina dutch oven that came chipped from the store. Nevertheless, if you want something that holds up, I recommend that you stick with the french made one.
Staub Braiser Pan Thoughts
Overall the stuab braiser pan is a versatile and useful pan. If I could only choose one, this would be preferable over a saute and a frying pan. You basically get the function of the other two in one. The heavy cast iron thermal properties and the beautiful enamel also means its one of the best pan for serving. Even though its a little bit expensive, it is well worth the cost.
I hope you like this Staub Braiser Pan Review, If you would like to see more, please visit our Pots and Pans Review page.