To start, I love my lodge cast iron, I literally cook with it every day and its seasoned to perfection, nothing ever sticks to it. However, due to negligent care on my part the bottom of my lodge began rusting, which is repairable, but I saw this Staub cast iron on sale for Black Friday and thought it looks amazing and with an enameled bottom I wouldn’t have to worry about rust.
I’ve read into the Staubs a bit and people seem to love them. Well I just did a fried egg test on my new Staub, after letting it heat up on low with some oil before putting the egg in, and am frankly a little dissappointed with the non-stick performance of this pan. My cast iron can fry an egg with no oil and it doesn’t stick, I wasn’t expecting that level of performance but for such an expensive pan I was hoping for the egg to not completely stick and make a mess.
Since I’m a newbie with these pans, I didn’t know that the top was coated with enamel as well, which means it doesn’t need to be seasoned, but it also means I can’t use my cast iron scrubber to clean or use any metal utensils. I kind of loved being able to throw anything at my lodge cast iron and never have to worry about scratches. This pan seems to need more care.
So, maybe the staub just isn’t for me? Is it not intended to be used as a true cast iron since its got an enameled top? Maybe I’m just completely using it wrong? Please let me know because it is a gorgeous pan
Thanks!
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Hi all! New here My girlfriend bought me a Staub cast iron pan for my birthday it's apparently French and fancy but I know nothing about them
What're the opinions of the group? Is this pan worth the investment? Thanks!
I just got the staub 12in cast iron frying pan and followed the before use directions. Then I cooked scrambled eggs in it and this is what is looks like after 3 rounds of cleaning it with a sponge and dish soap. Is something wrong? This is my first time using cast iron and I know it’s not non stick but this seems odd that it won’t get cleaner than this
Hi! I went to Williams Sonoma yesterday to look at their Le Creuset and I was amazed by how much more beautiful the Staub was. The 12” fry pan is actually sexy, if there’s any way a pan can be called that. I have a new induction stove and I’m looking for the perfect pan for an 11” diameter burner. 5 person family. We cook all day long. I think the 11” deep skillet might be more practical, it’s just not as attractive to me as the 12” fry pan. Thought I’d ask for opinions about use. Is one a lot easier to handle? Lighter? More practical? I try to stay minimalist in the kitchen and I gave away my 12” Lodge cast iron which we used all the time for everything because it was leaving a white haze on the new cooktop.