Roaster with chistera

I've had this pan about a month. Used it pretty much daily since then; it's kicked the usual pans out of service. Mostly I use it for tomato-based sauces, but also for risotto, ragu, frying meat, vegetables, other sauces, etc. Haven't yet used it for braising or in the oven. I use it on a gas stove. I cook for 3 people. Most common dishes for me are pasta dishes, where I make the sauce or condiment in this pan, then dump the pasta in when cooked to toss, and bring to the table in the same. Usually ~360 grams (dry) of pasta but sometimes 500. In both cases the size is perfectly fine and contains it without any danger of spilling. As far as cooking goes, it's very good. I haven't had any issues with things sticking. Now if you tried to cook eggs in there then I doubt that would work well, and I always use a bit (and often a lot) of olive oil or butter, and nothing has ever stuck. As comparison, I have another relatively cheap enameled cast iron pot, which I mostly use for baking bread but used to also use for cooking. I was never entirely satisfied with the way things cooked in there - soffrittos always felt like they were sticking a bit and steaming, and definitely any meat in there would stick. Granted, that's also a normal height pot rather than a relatively low casserole like this. But soffritos always fry in here and never stick. Cleaning this pot is a breeze and comes up like new, whereas the other pot would always have stuff stuck in there which I couldn't get rid of without major elbow grease. For frying meat, I only have experience in this pan with chicken thighs. When meat-side down, in plenty of rendered fat (from first cooking skin-side down), there was barely any sticking. The sticking may have actually been from the skin side anyway. The small bits that were stuck came off easily. There were some small residue marks left in the pan (looks like a slightly whitish stain, very faint), which also sometimes happens when I make risotto. Presumably if I did some targeted scrubbing I could get it off; instead, I know that when I next make a sauce, it will disappear after cleaning; and as I usually make sauces, it always comes up as new again. Nothing to do with the quality for sure, just something I'm noting. Same happens with a Mauviel stainless steel splayed pan I use for risotto as well. Back to the quality of the fry for a second: the chicken skins came out super smooth and crispy. Slightly different from when I cook it in my Lodge cast iron pans - I think maybe the skin is held in place more in this pan when skin-side down, whereas in the Lodge pan which is seasoned and therefore more "non-stick", the skin is freer to shrink a bit. I'll definitely do more meat frying in this pan to see how it performs, though Lodge is always my go-to for that. Heat distribution is decent. You really need to have an appropriately sized hob for best results. I have a wok burner on my stove, which is generally too powerful but I can get it low enough by turning it to an almost off position. When I use smaller burners/hobs, only the area above the flame is boiling (in a sauce). With the hob burner, the whole pan gets sufficient heat. Overall it's a pleasure to cook with, and I'm already planning my next Staub purchase (a cocotte!).

Staub make fantastic French cast iron cookware. It’s heavy, with a quality finish and will last a life time. It’s a bit more expensive than the usual pots and pans, but you do get what you pay for. The size is big enough to cook for 6-8 people and it looks great sitting on the table or on the stove. The mat black finish in and out also looks really good.

Good for everyday use

The best cast iron pan. Very good quality and easy to clean.

As ever, cast iron wins hands down! Easy clean, low temperature cooking and less time in the oven. Excellent

Well worth the money, pleased I brought it

Fast delivery. Happy with the purchase although it seems to be a grade b product according to the hints on the internet. Minor cosmetic issues doesn’t impact the cooking performance at all. It worth to pay £100 less than the original price just for very minor cosmetic flaws. Or even you might not spot them at all.

We cook daily, and this Staub cast iron sauté pan has quickly become our go-to pot for everything from one-pan meals to slow-cooked dishes. The cooking results are consistently excellent, even heat distribution, great browning, and food stays warm for ages. Yes, it's heavy (as expected with cast iron), and the lid does get hot, so you’ll definitely need oven gloves. But the build quality is outstanding, and it feels like a piece that will last a lifetime. Despite the weight, it’s worth it for the performance. Reliable, durable, and a real workhorse in our kitchen. I highly recommended for serious home cooks.