- Product Dimensions: 42.5 x 40.5 x 8 cm ; 4.86 Kg
- Shipping Weight: 5 Kg
- Item model number: 40511-073-0
- ASIN: B00PMVQY2A
- Date first available at Amazon.ca: Nov. 15 2014
- Average Customer Review: Be the first to review this item
- Amazon Bestsellers Rank: #397,871 in Home (See Top 100 in Home)
Staub Double Handle Fry Pan, Black Matte, 13 - Black Matte
We don't know when or if this item will be back in stock.
- Size: 34cm / 13"
- Resistant to rust, chipping and cracking, the coating requires no additional seasoning like some other cast-iron pieces.
- Oven safe and suitable for all cooktops including induction
- Made in France
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Meeting the need of various types of cooks, the Paella pan features shallow walls with sloping sides, securing even cooking and more intense flavour throughout. This cast- iron beauty can be used on all cook tops, even the grill! After cooking, it doubles as a striking serving piece.
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Most helpful customer reviews on Amazon.com
So began my search for a large enameled cast iron pan. I was willing to look at both Staub and Le Creuset for an enameled cast iron pan, as long as the interior was dark and not light. I wasn't satisfied finding primarily 10" pans. That's not big enough for this. It took me a while to find this one, and when I did, I knew it was exactly what I wanted.
Do some research on price though. I paid $152 for mine at another online store that's pretty easy to find if you search around for this item. From what I could tell though, there's only one store selling it for less than $230.
The only slight drawback to this pan, and this is more a feature of most stoves than the pan, which is why I didn't delete a star for it - the pan is slightly bigger than my largest burner. Since cast iron actually doesn't conduct heat through the entire pan very well, the outside edges don't cook as quickly. I end up flipping and moving meats around to get even cooking. It's not a huge deal, considering everything else I love about the pan, and it would happen with most any pan of this size, but if it matters to someone, I thought the mention might be helpful.
As a side note, I'm still trying to nail the pronunciation. I have read different opinions that the proper French pronunciation is either "stoob" or "stobe," and Germans would pronounce it "shtob." I would love to learn it definitively if anyone would like to comment.