Staub 12" American Square Grill Pan, Black
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- Pouring spouts on either side allow fat and oil to be poured off.
- Extra high raised ridges allows fat to drain off and creates authentic grill marks.
- Smooth bottom is suitable for use on any cooking surface, including induction.
- Great for searing on stove top and grill can than go into oven for a perfect finish
- Made in France and developed with France’s most celebrated, world renowned chef Paul Bocuse
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This item Staub 12" American Square Grill Pan, Black
|Shipping||FREE Shipping||FREE Shipping||FREE Shipping||FREE Shipping||FREE Shipping||FREE Shipping|
|Sold By||JCS&B||MMP Living||Amazon.com||DaSalla's||Vremi||DaSalla's|
|Item Dimensions||2.08 x 17.6 x 15.8 in||1.5 x 10.5 x 13.5 in||12.06 x 19.62 x 1.81 in||15.4 x 19.3 x 2.2 in||12 x 18 x 1.97 in||15.4 x 19.3 x 2.2 in|
|Material Type||Enameled Cast Iron||Cast Iron||Cast Iron||Cast Iron||Cast Iron||Cast Iron|
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 cooks since 1974. Staub’s perfect grill pan for preparing meat, poultry, fish and vegetables. Durable enameled cast iron pan retains and distributes heat evenly and effectively. The black matte enamel inside does not require seasoning and the grill features two pouring spouts for easy juice and fat collection
Top customer reviews
After a suggestion from a friend I took a chance and bought the Staub cast iron grill pan and I love it. It is extremely easy to get juicy chicken that is well browned without drying out the skin. All it takes is a little seasoning and a light brush of olive oil and you're good to go. If you want to get fancy, you can hammer out the breasts a little in order to make them a more uniform thickness.
One of the great things about cast iron is how well it holds and transfers heat. This pan doesn't require you to use a high temperature, medium to medium-low works fine as long as you give it about five minutes to pre-heat.
The two complaints I've heard the most about this pan are cleaning and the weight. So the pan is definitely heavy, but since I don't move it around too much that really doesn't bother me. As for cleaning, I haven't found it to be that bad. I've found that the trick is to clean it when it is still warm. One thing I've had success with is pouring scalding hot water into the pan directly after turning off the heat. This deglazes the little bits that might have otherwise stuck to the pan, so clean-up becomes a two-three minute job.
So, I do like it. It is great exercise for my arm muscles handling this pan due to it's weight. I hope to be able to have that "barbeque" flavor and look throughout the winter and with each use get better at what I am doing with this pan. If anyone has ever tried veggies, let me know. I would like to try that but figured they'd stick and fall apart.