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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.
So I got a little trigger-happy during the Summer Sale last week and snagged the Staub Perfect Pan (with glass lid and rack) for $199. Couldn’t resist the price, especially in Grenadine.
Here’s the kicker: I was so excited about the deal that I totally missed the fact that it wasn’t the Braiser I’ve been holding out for. I really needed that wide, flat bottom and larger surface area to replace some older cookware.
Now that it’s here, I’m trying to decide if I should keep it or return it. For those of you who own the Perfect Pan, how do you use it?