Staub Cast-Iron Grill Pan & Press, 12"
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Staub's innovative enamel coating takes cast-iron cooking to the next level with improved performance, style and durability. This ridged grill and press cooks both sides at once. Simply preheat the press, and then place atop the food for stunning results.
- 12" sq., 1 3/4" high.
- Heavyweight enameled cast iron transfers and retains heat evenly.
- Multicoat enameling creates a glossy, vibrantly colored "majolique" finish that resembles fine ceramics.
- The specially formulated black matte interior enamel contains traces of quartz for added durability and a textured surface that results in better browning.
- Resistant to rust, chipping and cracking, the pan requires no additional seasoning.
- Corners and/or side spout facilitates pouring liquids.
- Dishwasher safe.
- Made in France.
- Dimensions & More Info
- Grill Pan: 12" sq., 1 3/4" high; 11 lb. 4 oz.
- Grill Press: 10 1/2" sq.; 5 lb. 12 oz.
- Smooth enameled exterior compatible with all cooktops, including induction; not recommended for glass stove tops.
- Press weighs down food for even browning and searing – great for sandwiches, steaks, burgers and chicken breasts.
- High ridges leave attractive grill marks while elevating food from drippings.
- 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 the pan slowly to a high temperature.
- Heat press in a pan or on a burner, then place it on top of food in the pan.
- 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 a potholder 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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If within 30 days, you are dissatisfied for any reason, you may return your purchase for a refund of the merchandise value. An original receipt or gift receipt is required for all returns and exchanges. Returns with a gift receipt will be refunded in the form of a Merchandise Credit for the amount indicated on the gift receipt. Returns with original receipt will be refunded in the original form of payment, cash and check refunds over $100 will be issued as a company check (may take 14 business days from time of request).
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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.
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Rated 5 out of 5 by kpoi from Huge This pan is really big! Especially with the spouts, would not fit in any on my cabinets. Too big for me. However, is a beautiful pan and very heavy.Date published: 2018-12-19Rated 4 out of 5 by AltitudeCooker from Loved the pan until it cracked! I bought this grill pan five years ago and have loved using it until last week when I was cooking chicken and heard a loud BANG! My pan had cracked from the middle of the bottom all the way to the pour spout. I was shocked to see my cast iron pan (which I thought would last a lifetime,) with a gaping crack in it. When the pan cooled down the gap closed but it leaks now so is unusable. I contacted Williams Sonoma who advised me to contact Staub regarding their lifetime warranty. I have been told by Staub to mail it back at my expense for them to inspect to see if it qualifies for the warranty. I am a little disappointed that this will involve a lot of hassle to try to find a box to fit the long handled, extremely heavy pan and cost me a small fortune to mail back with no assurances it will be replaced.Date published: 2018-04-07Rated 5 out of 5 by Jabbathewocket from Creates excellent grilled veggies and meats The marks are well defined and the press keeps food in contact with the ridges without pushing food down into the troughs (mostly a result of the DEEP channels between ridges) as well as having fairly think ridges (which makes for the super defined char marks) I too don't really understand the negative reviews on cleaning.. other than to say.. its definately NOT a non-stick wipe and go type of pan.. that being said allowing pan to cooldown and filling 2/3 full with hot water and dish soap lifts most residue a quick brushing with decent bristled brush (nylon works well for me.. have not used any metal grill brush on mine and I would not suggest it for anyone else either!) I have used this pan at least once a week since I have had it.. and in the last 6 months its not failed me yet..Date published: 2017-09-19Rated 5 out of 5 by Trinipeggy from Great pan I don't understand the negative reviews here. This pan is best for ANY grilling. For easy cleanup, I heat pan then I spray coconut spray NOT olive oil. When done cooking and while pan is still on the stove I pour water and bring it to a boil, turn it off and pour some Dawn in it. When cooled, use the appropriate brush to remove any food. Wipe some oil inside and heat again, cool and store pan. This last step does not have to be done with every meal cooked but I like to wipe with oil before storing AND I never put them in the dishwasher. I don't care what any directction say. No dishwasher. when it comes to cast iron, STAUB IS IT. NOone paid me for my honest reviewDate published: 2017-04-30Rated 5 out of 5 by honeyfitz from great tool WOW! This pan delivers a whole lot of function and is really easy to use. Clean up is a bit of work but well worth the effort. Watch the youtube video and follow the video; the pan works perfectly. The negative comments are from folks who do not know how to use the item.Date published: 2016-04-01Rated 5 out of 5 by msfondu from Cooks More Food- Fewer Batches-Delicious! This is large enough to cook several chops, or 2 large steak strips. You can cook them on the stove top, but now I just heat the oven to high heat (with the grill inside), put the meat in and cook a few minutes on each side. (See Mark Bittman's easy steak recipe on You Tube.) Food prepared in this pan is always delicious. I don't have a problem with cleanup as others have stated. I just soak it in warm soapy water and later clean with a nylon scrubbie. As for storage, I wrap it in a heavy kitchen towel and stack with other wrapped pans. It won't scratch if stored that way. I also have a Le Creuset grill, but it is small & you can only cook for 2. The extra space on the 12 in. Staub helps me cook for more people. The next time I make chicken fajitas, I'll be able to grill at higher volume, with fewer batches than my LC. I just love this pan. PS Yes, it's heavy-- but worth it!Date published: 2015-03-29Rated 5 out of 5 by TrapperJoe from Grilling indoors? Yes! I use my outdoor grill all year long, even in the snow. My purchase of a Staub Grill Pan & Press, 12" gives me perfectly grilled steaks right on my kitchen gas range. I was pleasantly surprised at the results the first time I grilled Strip Steaks indoors, grilled to perfectly rare perfection! I've since had the same results with Filet Mignon and Rib Eye steaks. Am VERY pleased with my purchaseDate published: 2013-09-11Rated 2 out of 5 by LeTune from Great apperance doesn't equal great function Have used twice with marginal results - chicken breasts and Italian sausages (large links). The grill pan must be heated super hot as the food contacts only the ridges. When cooking semi-fatty food (sausages above) the dripping fat starts burning and creates a smelly, smoking mess. I heated the press in the oven at 400 degrees for 20 minutes prior to use with the grill. Marginal searing from the top press. Cleanup of the grill is more time-consuming than indicated. Make sure you thoroughly clean to the bottom of the ridges - burned grease is really tenacious. I have other Staub casseroles and many Le Crueset pieces that I am quite pleased with but, for the price, this grill and press is not worth it.Date published: 2013-01-16