Staub Cast-Iron Fry Pan
Easy, hassle-free returns online and in-store for eligible items.Learn More
Earn $25 in reward dollars4 for every $500 spent on your Williams Sonoma Credit Card. Learn More
Staub's innovative enamel coating takes cast-iron cooking to the next level with improved performance, style and durability. Whether you're sautéing poultry or frying bacon, the textured surface of this pan browns beautifully and heats evenly.
- 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.
- The specially formulated black matte interior enamel of each piece contains traces of quartz, giving it additional heat resistance and a rougher surface resulting in better browning.
- The smooth enameled base is compatible with all cooktops, including induction; not recommended for glass stove tops.
- Dishwasher safe.
- Made in France.
- Dimensions & More Info
- 10" Fry Pan: 10" diam., 2" high; 5 lb. 3 oz.
- 12" Fry Pan: 12" diam., 2" high; 6 lb. 9 oz.
- Made in France.
- Use & Care
- Ideal for use on any cooktop, including induction; not recommended for glass stove tops.
- Oven and broiler safe up to 500°F.
- For best results use low to medium heat.
- When using high heat, bring pans 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 and knobs can become very hot. Always use 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.
Next Day Delivery
- 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.
- Price Match Guarantee
Williams Sonoma Price Match Guarantee
At Williams Sonoma, we're committed to bringing you the best quality at the best prices.
If you find a lower price on any of our products, we'll match it—guaranteed. Click here for details.
Rated 5 out of 5 by Miralin from A work of Art! I purchased both the 10” and the 12” over four years ago, and they have been used multiple times every week since. They have proved durable, easy to clean, and that which is prepared in them turns out beautifully. They look like new and are heirloom-quality pieces. It is a joy to cook with them, and teach my daughters proper usage and care of them.Date published: 2019-08-03Rated 5 out of 5 by Hearthlight from Well-balanced, versatile, high-quality. I bought the 10" for times when I don't need 12" (I have the Staub brasier that I use at those times). This is a little workhorse. I can fry eggs, saute meats and vegetables, make fritatas, bake in it. The quality is so good, I will never have to replace this unless I drop it. I have also found it easy to clean, like my other Staub cookware. The shorter handle on one side and the "helping" handle on the other make it well-balanced and easy to move around as needed. The spouts on the sides also work well to pour off sauces, excess oil, etc. Other reviewers have said that LC just has a better marketing department. I agree. I can't see why anyone would choose LC over the beauty and functionality of Staub.Date published: 2019-01-30Rated 4 out of 5 by Beaa from Great Performer I received this today and seasoned it by following directions online using flaxseed oil as a coating and placing upsiide down in a 350 oven for an hour with foil under to catch drips. I let it cool then cooked eggs. No sticking and cooked evenly. Happy all around but the handle could be longer as it heats up with the pan. Wear gloves. Grenadine is pretty.Date published: 2018-09-24Rated 3 out of 5 by Craig from Mixed feelings Having owned this pan for about a month and used it maybe a dozen times, I have mixed feelings. The pan has the heat retention of any cast iron pan which I love. It does a wonderful job of searing a steak. Where I find it deficient is its non-stick properties. Unlike pure cast iron, I don't see any non-stick properties developing with use. I made an omelette this morning, and I know how to make an omelette, then spent five minutes scraping the residue out of the pan. Given the price, I'm not sure a good old Lodge pan isn't a better investment.Date published: 2018-05-12Rated 5 out of 5 by Jaimie from Fantastic!!! Even cheese will not stick. I haven’t always had good luck with cast iron. Defiantly takes a little more to get a perfect ending. But, as others have said... a little oil and the end results are wonderful. We have seared delicate fish ending with a beautiful carmel crust, Steaks, eggs (which in my options is the true test) and cheese hash browns to name a few.... all with great results. The pan heats very evenly and holds heat... so your food makes is to the plates nice and hot. Absolutely love this pan... I will be investing in the 10 inch very soon:)Date published: 2018-04-06Rated 5 out of 5 by haveitall staubnlecreuset from Whadda beast I own a 12" fry pan and we love it. I've seen reviews that have complained about stickiness, but my eggs slide off this pan better than my non-stick ceramic Green Pan. The trick is to put down a little oil, heat the pan with no higher than medium fire and allow the pan to get hot. Things have no stuck. I've been able to clean it quickly with a little Bon Ami. The color (blue) is also beautiful. I'm also a Le Creuset user -- of which I have the Dutch oven and I am a huge fan of that too. But Staub browns beautifully because of the quartz in their black enamel coating. We had amazing steaks on this.Date published: 2017-05-08Rated 2 out of 5 by Moira88 from Different From Other Staub Cookware This review is for the 10' skillet, and it's far different that the other 11 Staub pieces that I own...the black interior is very rough, like sandpaper, and is a nightmare to clean. My other 11 pieces, including 2 -12" skillets, have a marvelous black interior that improves with time to the point of being almost non-stick . This latest 10" version is a complete nightmare, and I'm returning it...thanks to Williams Sonoma though for their unbelievably good customer service!Date published: 2017-03-28Rated 5 out of 5 by Stlouis2016 from Amazing! Super versatile This pan is my go-to and favorite. It is so versatile. I frequently use it to make one pan meals--braise on the stove then stick in the oven to finish. Also great for everyday things like bacon and eggs. Very easy to clean. I always clean it with soap and water then finish with barkeeper's friend because it has a tendency to develop a bit of white film from the food. But it comes right off with barkeeper's friend. Looks as new as the day I got it. I have it in the graphite in a 12 inch. This is the perfect size. It looks big, but it is perfect. I also use the magnetic trivet with it. So happy with this wedding gift!!Date published: 2016-11-17
Where are Staub products currently manufactured? I am seeing China and France.Hi Ms J, Staub cast-iron cookware is made in France while their stoneware is made in China.Date published: 2019-03-17
How many quarts does the 12” pan hold?Hi Deba7, Unfortunately, Staub does not supply capacity information for their fry pans.Date published: 2019-01-31