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Staub Fry Pan, Black Matte, 10″

The Staub fry pan browns foods beautifully, be it chicken breasts, potatoes, or bacon. The enameled black matte interior imparts texture, promoting exceptional browning. Cast iron offers steady, even heat distribution, so the temperature of the pan won’t drop as you cook. Low, curved sides make it easy to flip the food, which releases easily. Staub enameled cast iron cookware is the choice of the world’s best chefs. With exceptional durability, it is perfect for day-to-day use in both gourmet home kitchens and prestigious restaurants around the world. Each piece transitions beautifully from the kitchen to the table. Built to last a lifetime, these heirloom pieces can be passed from generation to generation.

Product Features

  • Made in France
  • Oven safe up to 900F/482C
  • Smooth enamel bottom works on all stovetops, including gas, electric, glass, ceramic, induction, and halogen
  • Each piece is one of a kind
  • Pouring spouts for easy fat removal
  • Unique, interior matte texture results in exceptional browning
  • Requires no seasoning
  • Dishwasher safe, hand wash recommended

3 Replies to “Staub Fry Pan, Black Matte, 10″”

  1. The Best Absolutely beautiful and bought for a great sale price: thank you DaSalla’s.Some clarification for those who might be confused: There are two general types of cast iron: bare cast iron and enameled/ceramic coated cast iron (enameled/ceramic pans are always more expensive). Obviously, not all cast iron (of any kind) is created equal. If you’re looking at Staub, know you’re looking at the top of the line for enameled pieces. (For enameled pieces, we American home-cooks tend towards the…

  2. Love the Staub cookware. Must be preheated before adding food. I have a number of Staub pans and dutch ovens, and love the Grenadine color. One reviewer mentioned that the surface was rough, but I didn’t find this to be true on the fry pan that I have. When I got the pan, the first thing I did was to season it by heating it and rubbing Crisco on it. I let it cool a bit and then wiped off the excess Crisco. The ultimate test is to fry an egg. So I put some butter in the pan and broke a couple of eggs into it. I did scramble the eggs, but they didn’t stick…

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