Staub 11 Inch Frying Pan, Black Matte

 (3 customer reviews)

I own two 11" Staub pans and two 9" pans. Simply the best. Their greatest strength is browning meat and sauteing vegetables. Caveat: You must understand how these pans take heat and break them in with a proper seasoning (not curing) a few times before using on a daily basis, especially if you want to do eggs. These pans should be in every home simply for what they represent in quality and performance.
I"m going to set forth the proper way to season and clean pans because I've never found one person who gets it right. First, enamel is porous and these pours must be treated a few times with oil so food doesn't deposit into the pours which eventually would damage the surface of the pans.
The seasoning process does two things. It deposits the oil in the pours but more importantly it teaches you about how the pans take heat. It creates a learning curve and brings you way up the curve. So don't dismiss the process.
Warm the pan on low heat and pour about 2mm of olive...Read more

This is a very good pan for browning meats. It's built well with excellent heat distribution and retention. I am very pleased that I'll be using this pan for years and years to come.

This pan replaced a Le Creuset pan of similar size that we gave to our daughter. They both are high quality, so that's not an issue. The surface is excellent with respect to sticking, although some foods may stick slightly if the pan temperature is too high. Like all cast iron cookware this one is fairly heavy, but I personally like the heft. While the wooden handle is nice and doesn't get hot, it can't go into a hot oven. I heartily recommend this frying pan and this brand.