Staub Cast Iron 12-inch Fry Pan - Dark Blue, Made in France
Staub Cast Iron 10-inch Fry Pan - Basil, Made in France
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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.
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