Staub Cast-Iron Paella Pan
Staub's innovative enamel coating takes cast-iron cooking to the next level with improved performance, style and durability. The low, shallow shape of this paella pan promotes the evaporation of liquids. After cooking, it doubles as a striking serving piece.
- 15 1/2" diam., 2 1/2" high.
- Heavyweight enameled cast iron transfers and retains heat evenly.
- Multicoat enameling creates a glossy, vibrantly colored "majolique" finish that resembles fine ceramics.
- Resistant to rust, chipping and cracking, the coating requires no additional seasoning like some other cast-iron pieces.
- Specially formulated black matte interior enamel contains traces of quartz, giving it additional heat resistance and a rougher surface for better browning.
- Smooth enameled base compatible with all cooktops, including induction.
- Dishwasher safe.
- Made in France.
- Dimensions & More Info
- 15 1/2" diam., 2 1/2" high.
- Made in France.
- Use & Care
- Ideal for use on any cooktop, including induction.
- Oven and broiler safe up to 500°F.
- For best results use low to medium heat.
- When using high heat, bring your pan slowly to a high temperature.
- Use plastic, wood or nylon utensils only; Metal utensils may damage the enamel.
- Enamel may chip or crack if banged against a hard surface.
- Handles can become very hot. Always use a pot holder or glove when handling.
- Allow pan to cool before washing.
- Dishwasher safe.
- Stubborn stains can be removed by soaking your pot for a few minutes in hot soapy water.
- Completely dry pan before storing.
- Avoid using steel wool, steel scouring pads, harsh detergents, bleach or abrasive cleaners.
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- More about Staub
Staub traces its origin to the Alsace region of France, where founder Francis Staub designed his first enameled pot while working in an old French artillery factory in 1974. With the goal of creating the perfect pot for cooking the region’s traditional hearty soups, stews and braises, he combined cast iron, the most popular material of the time, with the latest enameling technology available. Today, Staub still makes its cookware at a traditional atelier in France, casting each pot in an individual sand mold, which is heated to 800°F and destroyed after use. The exterior enamel coating is made with glass powder and mineral pigments, applied in two or three coats to generate brilliant glossy colors.
Rated 5 out of 5 by LeMagalhes from My favorite Pot for making paella It's perfect to cook for 10 people. It's large. I like It so much!Date published: 2016-06-20Rated 5 out of 5 by Nanaimo from THE BEST PAN EVER This pan is incredible .. it is truly an heirloom piece. Sturdy weighty and preseasoned. One of the best investments that I have ever made, because of it's size I use it for everything...thank you Staub (and William Sonoma)!!!Date published: 2016-05-23Rated 5 out of 5 by DmcSeattle from Attention Serious Paella Chefs This was my first piece of Staub purchased over 5 years ago and now my collection is up to 5 pieces. I can't say enough good things about Staub. The Even heat, browning and cleaning properties are unsurpassed by any other manufacturer I have tried. And believe me, I've tried all the principles out there. This pan is amazing and will produce the perfect paella with the added benefit of looking absolutely beautiful as a center piece for casual dining. If your Staub isn't performing beyond your expectations, go consult with a representative about what's going on cause these pans are everything a serious cook or professional chef dream off. Note: For Serious cooks, only. if you cook everything on the highest heat possible or don't have the patience to bring your Staub up to the temperature you want then these aren't for you.Date published: 2016-01-12Rated 5 out of 5 by sailorgal from What a beauty! This Paella pan is so beautiful. It's large, but conducts heat so well I can use it on my glass top stove on the largest burner. My first attempt at Paella was a great success. I am going to make it for a showy Christmas dinner with our family. I wish it had a lid. I used aluminum foil at the end to keep it warm. I will try this pan for other dishes. . . maybe potato casserole, searing steaks, etc.Date published: 2015-12-06Rated 5 out of 5 by Leadball2 from Excellent Paella Pan I have been cooking Paellas for 25 years, my signature dish. The first one I made in this pan was superb. My gas cooktop is inadequate for this monster pan and I used a large outdoor camping propane cooker. First I sautéed sliced pieces of boneless skinless chicken thighs in olive oil and they stuck to the pan. This turned out not to be an issue as I scraped off the residue with a sharp plastic spatula and continued with the process. (I was worried it would burn and ruin the Socarrat). The thick cast iron bottom of this pan distributes the heat incredibly well and once the liquid was added and came to a boil the paella bubbled along in a very uniform fashion. The Socarrat came out perfect and the pan looks great on the table! Clean up was a breeze. Next my wife made a double batch of gorgonzola scalloped potatoes in the oven that we served with deep-fried turkey. They came out perfect, actually the best ever, and again cleanup was a breeze. I am very happy with my Staub paella pan.Date published: 2015-11-10Rated 5 out of 5 by Slclarry from Love this pan My burners aren't wide enough to use this pan without hot-spots so I haven't gotten good use out of it on the stovetop. I'm getting a 14inch Italian paella burner and putting it next to the grill so that will fix that problem. However... I finally can cook enough oven-fried chicken for the family in one pan. It comes out perfect and I'd be perfectly happy with the pan if that was the only thing I used it for.Date published: 2015-05-31Rated 3 out of 5 by mpstat from Good size but.... I do not use it for paella, and bought it primarily for making home fries with large potato wedges. Giving it 4 stars because potatoes get stick to the bottom of the pan no matter on a cooktop or in an oven, and I have to scrape them off the bottom, so they get mis-shaped. Another negative this item comes without a lid. Thus the application is limited. Would it have at least a lid I would rate it higher.Date published: 2014-04-12Rated 5 out of 5 by Cassano from Best paella pan ever Always have had trouble getting the rice in the paella to come out consistent. This heavy pan has solved this problem, It is also great for the best pan fried chicken (crispy golden, with moist inside)Date published: 2014-03-04