Cast Iron Pans – Durable, Timeless, and Ideal for Searing
Cast iron cookware has long been trusted by both professional chefs and home cooks across the globe. Thanks to its excellent heat retention, lasting durability, and versatility, a cast iron frying pan remains an essential piece in any kitchen. When it comes to quality we offer outstanding cast iron products built to perform.
How Cast Iron Cookware Is Made
Each cast iron pan goes through a detailed and time-honored process:
Pouring: Liquid cast iron is cast into a sand mould
Cooling: The iron is allowed to cool and solidify
Finishing: The surface is either enamelled or left raw, depending on the design
Inspection: Every piece is individually and carefully checked for quality and consistency
This artisanal process ensures that each pan is unique, with excellent thermal performance and a long lifespan.
First Use & Care – What You Should Know
Before using your cast iron pan, consider the following:
Uncoated cast iron must be seasoned before use
Enameled cast iron (like STAUB) is ready to cook with right away
Care Tips:
Clean with warm water only; avoid soap on uncoated pans
Dry thoroughly with a soft cloth or air dry
Avoid using the dishwasher
Benefits and Drawbacks of Cast Iron Pans
Benefits:
Outstanding heat retention and even heat distribution
Long-lasting and highly durable
Compatible with all cooktops, including induction
Excellent for high-heat searing and oven-based recipes
Drawbacks:
Heavier than standard pans
Requires specific care and maintenance
Uncoated versions need regular seasoning
What Makes a High-Quality Cast Iron Pan?
When choosing a cast iron pan, look for the following:
Thick walls and base for better heat control
Smooth and consistent surface free of imperfections
Secure, heat-resistant handles
For enamelled pans: high-quality, chip-resistant enamel coating
STAUB products are manufactured in France to the highest standards of craftsmanship.
Enamelled vs. Uncoated Cast Iron – A Detailed Comparison
Feature
Enamelled Cast Iron (e.g. STAUB)
Uncoated Cast Iron
Care Requirements
Easy to clean with mild soap and water
Requires gentle cleaning and periodic oiling
Ready to Use?
Yes, no seasoning required
No, must be seasoned prior to first use
Browning & Searing
Excellent caramelization and browning
Classic searing when properly seasoned
Non-Stick Effect
Develops natural non-stick surface over time
Very effective non-stick after seasoning
Acid Resistance
Safe for acidic ingredients like tomatoes and wine
Prone to damage from acids unless very well-seasoned
Best (and Worst) Foods to Cook in Cast Iron
Ideal for:
Meat dishes such as steaks, sausages, or pork chops
Roasted potatoes, hash browns, and fried vegetables
Braises, stews, and slow-cooked meals
Oven-to-table casseroles and gratins
Not recommended in uncoated cast iron frying pans:
Delicate fish, which may stick or fall apart
Eggs cooked without fat, particularly in unseasoned pans
Tip: Use enamelled cast iron pans (such as STAUB) when cooking with acidic ingredients.
Final Thoughts – Why a Cast Iron Pan Is Worth the Investment
A cast iron pan is more than just a piece of cookware, it is a long-term investment in performance, flavour, and durability. With STAUB, you’ll be cooking with confidence and style for years to come.
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