Trying to decide if I should keep it or send it back. Basil color on sale 170 before taxes. It's not as deep as I was thinking. I like the lid it will fit a 30 le creuset I have with no lid. Does anyone have this pan? Are you finding uses for it?

Hey there! We have about $130 to spend at William Sonoma and are willing to spend a little more of our money. We have a 5qt Dutch oven, but we're looking for a smaller one to have for bread making too. Didn't find a ton of options on WS. Saw the Staub 3qt, but it's a "deep oven" which I don't know much about. Would it be good for bread? Or too tall?

Hey all,

Its my first time buying an enamel cast iron cookware and I've recently stumbled upon a deal on the 30cm perfect pan wok for a good price.
I held of on buying it because I wanted to know if its going to be worth it on the long run and thought I'd ask for other user's experiences with that pan. What to cook in it, how to use it effectively (heat/sticking), and if there's special care tips to keep in mind.

So, one fine day, I came across a Japanese cooking channel on Youtube where a Japanese lady cooks with her vast collection of Staub. Since then, for the past 3 weeks, I've been checking out the baby wok and the chistera braiser every night. I checked them out on store and the baby wok is too cute I fell in love with it. The braiser too, what a beauty. The Japanese seems to have a special obsession with Staub that they have a dedicated Staub cooking book, as well as describing how insanely delicious the food cooked in the braiser.

The problem is I don't even have a kitchen. I'm renting a room with shared kitchen. I mainly cook for 1 except for weekend where I cook for my partner too. I kept my pots and pans in my room, such as a collection of an LC DO, a thick SS pan, a cheap 24cm cast iron skillet with dual handle, and a 28cm Tefal deep skillet. The cheap cast iron pan does the job but too shallow for braising or stir frying, though anything i cooked in it taste really delicious. I don't have a space for another braiser, lol. I was planning to get Staub braiser to replace the cheap cast iron skillet, but I feel the bare iron has its own use!

And the baby wok, I just can't get it off my mind, though I haven't think of much example of use (that can't be performed by the existing cookware). I'm fairly a large eater so I don't know if this is a sign to cut down my portion and be creative in my cooking. The wok is half price of the 28cm braiser, so it's better not be an impulsive buy.

Oh dillema. Don't get me started with the 10cm cocotte. The Japanese youtube channel cooked eel steamed egg inside the 10cm cocotte and fitted 3 cocottes inside a 24cm braiser. It's just too beautiful that I'm partially relieved Staub is expensive so I am not tempted to collect them all.

Inspired by another post about the Staub Baby Wok, and since I couldn’t find many reviews about this little gem, I thought I’d share my journey with Belinda, my graphite grey Baby Wok!

I initially bought it because I wanted a single-serving pan/pot that I could eat from, with features similar to a claypot but suitable for my electric stove. It’s also more affordable than a 1.25 qt cocotte.

Here’s what I’ve cooked so far: 1. Laksa noodles 2. Chinese sausage and chicken rice 3. Hainanese chicken rice 4. Leftover kimchi stew with rice cake

plus more frozen leftovers and ramen!

I’ve noticed that sometimes broth spills out during cooking because of its size, so it’s not the most efficient tool for making a full meal. I’m also still working on perfecting the trick to cook rice with a burnt bottom to mimic the claypot effect. It does require more effort and babysitting than just dumping everything into a rice cooker.

But overall I love that I can cook just one portion of food without committing to leftovers for the next three days or overloading my already-full freezer with more food.

Any suggestions what I should cook next?