Average Reviews:
(More customer reviews)This pan is absolutely beautiful as all Staub products are.If you own a piece of Staub, you know that by "beautiful" I mean both in form and function, and that extra weight that their pans have, with the obvious high quality.And then there is the instant infatuation with the piece that you get with Staub (and others get with Le Creuset).For me personally, it is Staub.When I cooked with it tonight, the infatuation continued!There is certainly nothing more beautiful as cooking in quality cast-iron, even just as you glance down on the stove.Though I think this is a matter of personal preference, cast iron does touch something deep inside.Probably because people have been cooking with it for so long, and it just looks primitive, and it looks like it's working...it cooks your food.
Note that this pan does not come with a lid.I (stupidly) did not realize the significance of this (being a new cook) until it arrived and I wanted to make something with it for dinner that night that needed a lid.Staub clarified that any lid should be fine (i.e.,not scratch it), so tonight I made a chicken dish with couscous and asparagus, which all turned out really well.I just used an 11" lid I had from another (non staub pan).But you may want to consider a saute pan with lid as another option - not that you should get that instead of this, but just consider which you want in particular.Staub does not manufacture separate lids.
Also, the red handles do get rather hot when the pan is being used on the stovetop (I had it between low-med and med for about 15 minutes by the time they were hot).However, they are perfect for at least being able to momentarily hold or move the pan, as they are certainly not as hot as the handles underneath!I did find myself occasionally grabbing pot holders still, because I didn't always want to be conscientious and "test" the heat every time.Perhaps over time I will come to know how hot they are so I can trust that I won't be burned.You can touch them, and you can move the pan around, but you won't want to be holding them for say, more than 10 seconds.*This again as opposed to touching the bare pan, which might burn you instantly.
The non-stick works pretty well.About 20% of the pan had stuck-on couscous in a very thin layer, but it was only a very very tiny amount of wasted food, not anything you would even think about for a half-second.I plan on soaking the pan and that will be the end of the couscous!DO NOT USE THIS PAN TO MAKE EGGS.You can soak it for 30 years, and you'll still have to use your nails to individually peel the egg crust out of each and every single bubble in the bottom of this pan - that's about 75 indentations you'll be individually scraping out.It hurts and takes about 20 minutes sitting with the pan.
Despite any shortcomings, I absolutely love this (lidless) pan, and will use it every excuse that I get!It is a "forever" pan, meaning that I will be using it for the rest of my life.You see, I told you that I was infatuated!
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Product Description:
The Staub journey begins in Alsace, France.Rich in history, food, and craft, it is a region renowned for hearty one-pot recipes. Staub has been producing the best cast iron products for professional and aspiring cookssince 1974. Staub's Fry Pans have a hexagon black matte enameled surface which helps create a non sticksurface and insures proper food release. Dimples in bottom of mold collect juices and act as a barrier between food and the pot's bottom. The pan features two pouring spouts for easy juice or fat collection, while the two handles make it very easy convenient to transport
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