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Staub 10" Frying Pan, Red

4.6 out of 5 stars 5 ratings

Currently unavailable.

We don't know when or if this item will be back in stock.
Material Cast Iron
Item Diameter 10 Inches
Color Red
Is Oven Safe Yes

About this item

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  • Oven safe up to 900F/482C
  • Smooth enamel bottom works on all stovetops, including gas, electric, glass, ceramic, induction, and halogen
  • Each piece is one of a kind , Pouring spouts for easy fat removal, Unique, interior matte texture results in exceptional browning
  • Requires no seasoning
  • Dishwasher safe, hand wash recommended. Made in France

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Staub 10" Frying Pan, Red
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materialCast IronCast IronCast IronCast Iron
colorRedGrenadineMatte BlackEnameled Cardinal Red
model name-StaubCast Iron-
oven safetruetruetruetrue

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Product description

The Staub fry pan browns foods beautifully, be it chicken breasts, potatoes, or bacon. The enameled black matte interior imparts texture, promoting exceptional browning. Cast iron offers steady, even heat distribution, so the temperature of the pan won't drop as you cook. Low, curved sides make it easy to flip the food, which releases easily. Staub enameled cast iron cookware is the choice of the world's best chefs. With exceptional durability, it is perfect for day-to-day use in both gourmet home kitchens and prestigious restaurants around the world. Each piece transitions beautifully from the kitchen to the table. Built to last a lifetime, these heirloom pieces can be passed from generation to generation.

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4.6 out of 5 stars
4.6 out of 5
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Reviewed in the United States on May 3, 2019
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Reviewed in the United States on August 29, 2018
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Reviewed in the United States on May 17, 2019
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Reviewed in the United States on February 20, 2019
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5.0 out of 5 stars Best. Cookware. Evar.
By MP on February 20, 2019
This is my fourth piece of Staub enamel cast iron cookware, adding to my 12” fry pan, and 6 and 4 quart cocottes. I love this stuff. I love how well it retains and evenly spreads heat. I love its nonstick surface. I love how easily it cleans up. I love that it doesn’t need to be seasoned and doesn’t have all the finicky care that regular cast-iron (which I love to cook with, but hate to care for) requires.

There is a learning curve to using it. The pans take longer to heat than you think they will, and they get hotter than most other non-cast iron cookware. Add cold oil to hot pans, do not heat them at the same time. Let the oil nearly reach its smoke point before adding your food, and don’t mess around with it too much once it’s in the pan, or it will probably stick. When your food is ready to turn, it won’t stick. Take your time, experiment, and learn to use it, and you won’t want to cook with anything else, ever again.

I know outside of professional circles that Staub doesn’t have the cachet that La Creuset does, but having cooked with both, I vastly prefer Staub.

As a side note, if you’re curious about the color, it is very much a brick red rather than a bright red.

Overall a great deal on a fantastic pan. Buy this.
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