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Staub Cast Iron Skillet is the workhorse of any kitchen. It can sear, make sauces, and stir fry food. It is one of the most important thing to have in a kitchen. But how well is it design. Is cast iron right for you? While cast iron is great for searing things, it isnt always the best. This review will take a closer look at how Staub designed their skillet. We will take a closer look at its performance and feature and decide whether its good for you.
Staub Cast Iron Skillet Review Quick Summary
|Staub Cast Iron Skillet
|Gas, Electric, Halogen, Glass Top, Induction
|Range of Color
|Country of Manufacturer
|A pretty decent cast iron skillet. The handle design could be a little better. But in terms of general design, its a pretty well designed skillet.
|STAUB Cast Iron Fry Pan, 12-inch
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History of Staub
Staub was founded in 1974 by Francis Staub. The initial product was made from a wooden mold. At that time, their fiercest competitor was Le Creuset. However, through their distinct color offering, they managed to become one of the most popular cast iron cookware in the world. In 2008, the company was bought out by Zwilling a German Cutlery manufacturer. Some of the brand that they own is Miyabi, Ballarini and Demeyere. However, Staub still maintains independent control of the company operation.
Staub Cast Iron Skillet Design
This section will discuss the design of Staub Cast Iron Skillet. We will go over handle, shape and general performance.
The handle on the skillet is a single piece with the pan. It was formed during the initial casting of the pan. These type of handles are the most durable. Other types handles will use either a rivet or a crew to affix it. Overtime, they can get loose and wobble.
In terms of ergonomic, its not really that great. There are curves on either side of the skillet, this digs into your hand and cause discomfort. The angle of the handle could have been better as well. A slightly raised angle will make the pan feel lighter and easier to move around.
Because this is an all metal handle, it will get hot overtime. You should always use a glove or a towel when cooking with this pan. While this is a bit of a nuisance, the metal construction gives it a higher oven safe temperature. For this pan you can use it up to 500 degree Fahrenheit.
The shape of the skillet resembles that of a french skillet. Overall its a pretty decent design. The walls are not overly tall too promote evaporation and ease of use. Pans with sidewall that are too tall make it difficult to flip food with a spatula. The sides are also slightly curved so that you can toss food with your wrist. There is also a pretty generous amount of cooking surface on the pan. Great for spacing food out and searing food.
Enamel Coating and Color
The Enamel coating is a powdered glass that is sprayed on top of cast iron. This gives it that beautiful color that we all love. It is deep and vibrant that shines like a car.
The interior is a black enamel coating. These type of coating is generally bad if you are a inexperienced cook. The darkness makes it difficult to judge the quality of the fond. This means that you can easily burn it and ruin the dish.
Another issue is the enamel coating in general. Staub apparently use a special type of coating with a quarts crystal. In my experience, the gain from that is pretty marginal. What does make a big difference is the enamel coating in general. They have a poorer heat conductivity than plain cast iron. In essense, that coating actually makes it perform worse than if it had nothing on it.
There is also a sticking issue that enamel coating has. It can not develop a seasoning as well as bare cast iron. This means that you can expect food to stick, a lot. While you might be able to get by, it will never perform as well as bare cast iron.
Durability and Safety
Luckily, the enamel coating is still made in France. Other manufacturer will develop their coating in China. My experience with those cookware tend to be poor. With some of them being chipped straight from the store. In general, staub is better than other manufacturer, but they are not indestructible. If you are not careful, it can and will chip. However, if it does chip, there should be no ill health effect.
Cast Iron Construction
The great thing about cast iron is how heavy it is. It can hold a lot of heat and it can sear food easily. Lighter weight pan will loose all of the heat when you put a steak on it.
Having said that, cast iron are generally a poor conductor of heat. They take a while to heat up and its prone to heat spots. Quite a few manufacturer actually recommend that you start it off with low to medium heat. This will make the heat distribution a little better. Others actually recommend you stick it in the oven for 30 minute, but really, who has the time to do that?
Staub Cast Iron Skillet Thoughts
Staub Cast Iron Skillet is a pretty decent skillet. What makes it so great is how well the skillet is shaped. It has low wall with just the right amount of cooking space. The biggest issue that it is the black interior. But if you get a cast iron pan, most if not all will have a dark interior. You just gotta be a little aware of how the fond is developing.
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I hope you like this Staub Cast Iron Skillet review, If you would like to see more, please visit our Pots and Pans Review page.