Great frying pan? Staub Enameled Cast Iron Frying Pan Review

How does a Staub frying pan cook? Is Staub a good frying pan for the money?

This video is a cookware review of a Staub enameled cast iron frying pan. We present full stats and features of the Staub frying pan, perform LOTS cooking tests (including Steak Au Poivre, Cherry Clafoutis, White Beans & Kale), show the proper temperature to fry an egg, present information about how the enameled cast iron cooking surface performs, compare and contrast the Staub with a Lodge cast iron pan, show how to clean cast iron cookware, and finally answer the question, is this Staub a great frying pan for the money?

All cookware used in this video was purchased at retail by Uncle Scott. If you like the pans and want to get one for yourself after watching a video, a nice thing to do is use the affiliate links!

Thank you for watching!

**If you click on our affiliate links, you get the same price as going directly to the site but it allows us to earn a small referral commission if you purchase something. It doesn't make us rich but it allows us to buy more kitchen products to review and make more videos, and is greatly appreciated!! USK currently has affiliate and/or influencer links with Amazon, De Buyer, Smithey, Thermoworks, Sur La Table, Le Creuset and others.**

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[jimglatthaar]

Thanks, this was probably the best product review video I have seen. You cooked a wide variety of foods in the pan and the pan seemed to ace the tests. A lot of work went into this product review and I thank you for it.

[dhonda]

Hi Uncle Scott! I’ve been watching your channel for quite some time but this is the first time I commented. Thank you for your thorough and excellent review of the Staub enameled cast iron pan. I got a small one on sale a while ago but was a little nervous cooking in it since I wasn’t sure what to expect when cooking in an enameled cast-iron pan compared to a regular cast-iron pan. Your video answered a lot of questions! Cooking in an enameled cast-iron pan seems similar to cooking in a stainless steel pan except you have to be a little more careful with the high end of the temperature range. Thanks again!

[Magnum]

IMHO it's much more interesting to see basic foods cooked in reviews because then you can assess how the cookware performed and it's much easier to make comparisons.

[Vandelay]

I know a video is good when I'm not planning to watch the whole video but end up watching till the end

[brianh]

Great video. I own one of these, but it sits in a drawer while I typically reach for my Lodge; however, you've convinced me to revisit this pan. You're making wonderful and informative content. Thank you.

[tsukemono]

A comprehensive, informative, and entertaining review.
My kind of video.
Great work!

[jacobfortes]

I like your practical approach and I enjoy your subtle jokes. More power to your channel and I hope you get more subscribers. You deserve it.

[BillDavidson-mf]

Great review Scott! Based on your reviews I recently bought my first Staub pan, a 30cm braiser. Amazing pan; with the lid it weighs over 12lb. I did some braised beef shanks in it that turned out wonderful. I got it from a Zwilling (who own Staub) factory sale here in Canada. It was a "grade B" piece with "visual imperfections" and hence the price was reduced a lot. When it arrived it took me a long time to find the imperfection, it is a tiny dimple in the exterior glazing, about the size of the head of a pin. The enamel glaze is beautiful, it is the pomegranate red which is one of their "majolica" colors with an extra layer of glazing. I am becoming a Staub fan, and want to get at least one of their cocottes in the next year or so (depending on sales).

[beef]

Love your videos please keep them coming, great content and community… Staub videos are my absolute favourite as a self confessed staub fanboy 😂

[melaneymattson]

Wow, I wish my apt. stovetop was level like yours. It was perfectly level when you put that egg in your skillet, I'm envious!! Thanks for all the great tips about cooking in the enameled cast iron. I will dig mine out now and cook correctly on them!!

[nyohaku]

My Staub skillets got me to slow down, pay attention and enjoy cooking even more. I’m surprised more YouTube influences don’t talk about them. Nice review Uncle Scott. - a subscriber since Covid days.

[cherylschwarz]

Fab video....LOVED how you showed so many different recipes using the fry pan. After watching, I went on the Zwilling website and picked one up at half off!! I also downloaded the Kindle version of the Staub cookbook (hard to beat the price at $4.99). There are so many recipes to try using my new pan (when I get it delivered).

Thanks so much for all of the work you put into your YouTube channel.

[stevenwright]

The bottom half of a Staub braiser performs similarly. No pouring spouts but you do get a lid and will fit in small oven.

[gabrielhunter]

thank you very much for this very detailed video. I just got a new enameled one and I could not find a video this specific about things to consider or different types of recipe until I found yours

[cristrivera]

Thanks for the video US👍🏻 The clafoutis look delicious🤤💯💯

[jamessingleton]

I have that very same pan and color. It cooks perfectly.

[sandhill]

Scored one from Zwilling at half price, a buck including shipping, thanks for this!
Edit to add that I've been using a 8" inch LE CREUSET enamel for decades and it is my go to pan for a ton of uses, if I really mess it up, simmering vinegar and scrub with Scotch Brite pads cleans it up...these pans LOVE acid, and it's going to see a lot of work reducing tomatoes and acidic berries such. Sometimes carbon steel is better, sometimes Lodge cast iron, but sometimes nothing is like enameled iron. 🙂🙂

[ArmyRunner]

Just a fantastic, down-to-earth channel. Thank you for everything you do. Very inspirational for a dad with two little ones as well (and a wife that generally likes my cooking). Starting my foray into French enameled cast iron. Currently have a few Lodge and Stargazer bare cast iron pieces. Sub’d!

[malou]

Don’t worry. I use more than twenty cookware Le Creuset and Staub for 30 years, I never washed them by hand, always in dishwasher and all of them are like brand new. Here in France, a lot of good restaurants use such cookware, imagine if they had to wash all of them, twice a day, by hand !

[rockwalk]

I have been waiting for this review. I bought the exact same pan only the Cherry colored one. I also bought a Smithey 10" cast iron skillet around the same time. Ever since I have had those two, my poor Lodge cast iron skillets have not seen much usage. I have not used either for corn bread yet as I have a Lodge 10" that I got before they added helper handles that is exclusive for corn bread. I appreciate your reviews and am always looking forward to the next one!