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.
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Currently I use my Lodge cast iron skillet for most things but want something enameled for acidic ingredients. I cant decide between the fry pan and deep skillet. Both have heights of around 2 inch.
Besides the Lodge, I also own a Dutch oven, All Clad fry pans, All Clad sauté skillet, and a non stick pan. If anyone has both, which one is more useful and versatile?
deep skillet
fry pan