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I love this pan except that I have had to be careful what I cook in it. It's good for braising and for slow baking but it can be difficult to clean at times. Food particles can collect in the honey comb pattern on the bottom of the pan and they can be difficult to get out. Using plenty of moisture when cooking with this pan is key. The points in the lid of the pan help distribute the moisture back to the food. The pan is a nice weight and I prefer the side handles over a long pan handle. The handles don't take up any space so it's easy to use on the stove, in an oven, and make it very easy to store the pan without worrying about needing space for a long handle to take up. All in all, I am happy with this pan.
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I just purchased this pan to replace the saute/braiser pan that I had, a Calphalon pan that was looking dismal after 2 years of nearly daily use. I was trying to decide between Le Creuset (I have their 7 qt dutch oven that I also adore) and this pan. I decided to take the leap from LC to Staub and have been very happy with this pan. So far the big differences I have noticed between LC and the Staub have been that the Staub has 2 small handles on the side versus the long handle on the LC that can bump into things and crowd the range just like my Calphalon pan did. It is lighter weight than its LC counterpart (I was at an upscale cookware store checking them out in person). Not to say that the Staub is by any means a light panits cast iron and still weighs a ton, just slightly less than the LC saute pan I handled at the store. The BIG thing that I really like is that the interior of the Staub is a matte black ceramic. Despite my best efforts with my LC dutch oven, eventually the cream colored enamel did become stained. Its only aesthetic, but it does make the dutch oven seam dirty even when it is not. That won't be a problem at all with the Staub pan.If you need a braiser/saute pan, I would definitely give this pan consideration, especially if you like to cook with ceramic/enamel cookware and are accustomed to the special care they need. This pan is serving me very well already and I wish I had ditched my Calphalon anodized aluminum pan sooner! And the color I pickedsapphire blueis stunning and cheery in my kitchen!
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It's suitable size to use in common house. This product's gradation is so artistic that it's beautiful whenever I see.So I put this pan on the stove. I'm very satisfied with this pan.
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When I first purchased this Staub braiser (I own the 7 qt oval cocotte), I was a little wary because of the other reviews. I've owned this item for almost four months, and can say that I'm not sure why others have problems with sticking food or have difficulty with cleaning. I have cooked all sorts of meat (except fish), vegetables and rice dishes and have not had a problem with sticking. I use it for everything, from browning beef to making tikka masala, to pan frying chicken. For cleanup, I simply fill it with water, and let it sit for an hour or so and then everything wipes off perfectly with a paper towel.I love love love this braiser and am so happy that I purchased it!
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I use this almost everyday because the size is perfect for a meal and leftovers. My biased opinion is that food tastes better when cooked in a cast iron pot, and so far my meals have turned out wonderfully delicious. Curries, stews to frying baked potatoes and onions ... It is truly a versatile kitchen must have. This is my fourth Staub purchase and I love the brand.
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