Enameled cast iron frying pan. Maintains temperatures for even cooking. Ideal for browning and searing meats or vegetables. Pouring spout to remove excess juices or fat. Made in France since 1974. Grill Pan and Covered Pan also available. (
Since its founding and invention in 1974, Staub cookware has become a legendary staple in the commercial and private kitchens of Michelin-starred chefs and home cooks. The heavy, cast iron construction of the fry pan creates a stable piece that maintains temperatures for even cooking. The bottom of the pan has been enameled in order to create a smooth surface that is safe to use on any cooktop, including sensitive glass induction stoves. Inside the pan, the black matte enamel coating is completely food safe, extremely durable and highly resistant against chips and discoloration. The naturally gritty surface of the enameled cast iron is exceptional for browning, searing or crisping food. These pans are available in three colors: dark blue, grenadine, or graphite grey.
If cared for properly, Staub cookware will last longer than a lifetime, and can be passed onto future generations for many more delicious meals.
Remove all packaging and labels and wash with warm soap and water before first use.
Cooking tips: The grill pan is oven safe up to 500°F/ 260°C. This means that a steak or pork chops can easily go into an oven to finish cooking, but it is best to avoid the broil feature with this pan. Depending on the oven, this setting may exceed 500°F/ 260°C. For best heating performance, match up the burner size to that of the base of the pan. When adjusting the burner flame, be sure to not let the flame extend along the walls of your pan. Keep handles positioned away from direct heat and never let the handles extend over the front of the cooktop.
Since cast iron holds heat extremely well, we recommend pre-heating at a low temperature and then heating up gradually to your ideal cooking temperature. The black matte enamel can withstand any food or marinades, but rings and stains may appear inside the pan. These stains do not affect the performance of the product. These are due to the fat and seasonings in the food penetrating the pores of the cast iron.
Caution: Always use oven mitts when touching a hot pan, including the handle, as the cast iron will become hot. Never leave an empty pan on a hot cooktop or in an oven, and never let it boil or cook dry. This can quickly lead to irreversible damage to the base of the pan. Don't place your cookware in the microwave. The use of metal utensils or knives is not recommended for use on this pan, as this could potentially damage the enamel. We recommend using silicone or wooden tools to prevent the interior enamel from scratching.
Cleaning and Maintenance: Always leave a hot pan to cool down before cleaning it. The extreme difference in temperature between the hot pan and colder water may cause the pan to crack or break. Clean the pan with warm water, liquid dish soap and a soft sponge or brush. Dry completely to prevent water spots. Although this pan is dishwasher safe, we recommend hand washing to prolong the beauty of your cookware. When washing the pan, avoid banging it with other dishes and hard surfaces or putting it too close to other items in the dishwasher, as this could cause chipping or scratching.
Completely dry your pan before storing. In extreme cases your pan could be subject to light spot rusting if left wet for long periods of time. In these rare instances, scrub with baking soda to help remove the rust and then rub cooking oil on the affected area to prevent further rusting. Refrain from using metal brushes or scouring pads as these will damage the enamel.
Interior Black Matte Enamel: It is advisable to soak the pan in water and dish soap (all night if necessary). Then clean with a soft cloth, sponge or soft brush. Do not use oven cleaners, as they will permanently damage cookware. If stubborn stains or food scaling persists, we recommend the use one of the following methods:
1. Clean by boiling a 50/50 solution of white vinegar and water within the pan for a few minutes.
2. Clean by boiling water and 2-3 tablespoons of baking soda within the pan for a few minutes.
3. Clean with non-abrasive cleaners and a soft brush or sponge. These cleaners can also be used to clean the exterior enamel as well.
Storage: Do not stack your pots and pans on top of one another without protection. This can cause abrasions and scratches to your cookware. To protect the enamel from scratching or chipping, place a towel or cookware protector between each item.
Staub cookware is produced in France using traditional, handcrafted methods, aided by modern technology and precision machines. A designer creates the shape of the pan using specialized computer programs. Sand molds are created, as this is the only material that is able to withstand the 1400°F (760°C) of the molten iron. Once the iron has been poured, cooled and set, each pan is hand sanded with a deburring machine. This individual attention assures that the handles, curves, lines and other details of the pot are smooth to the touch. A final polish in the shot blasting machine (like a sand blaster, except with water and metal) completes the polishing process and prepares the pan for enameling. Colored enamel, which is a mixture of melted glass and pigment, is evenly sprayed onto the cast iron pan. The colored pans are then fired at 800°F (427°C) in order to permanently affix the glass enamel to the iron body.
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