HOME > Chowhound > Cookware >

Discussion

Staub Grill Pan - Smart Move?

My boss gave me a Christmas gift of $500 worth of Williams-Sonoma products and I wanted to check out the Staub 12 inch grill pan. While I waited for it to be delivered, I did a search online for reviews (go figure, I work backwards.) The one odd issue is cracking. Hmm, so I was concerned. I just used it to cook some incredible burgers. Used grapeseed oil on the preheated pan at medium-ish next mark. Got the sizzle going on just fine. Cleaned up - looks like new.

No cracking. Is this something I should worry about? Does it happen first time out, or after a bit? Or, is it operator problems.

(I did a search for Staub grill pans before posting, and it didn't really turn up much about the grill pans.)

  1. Click to Upload a photo (10 MB limit)
Delete
  1. <No cracking. Is this something I should worry about? Does it happen first time out, or after a bit? Or, is it operator problems.>

    It is a high heat (or rather high temperature) problem. Staub grill pans are enameled cast iron cookware, unlike bare cast iron grill pans. Staub cookware do not like high temperature, and they really do not like sudden temperature change.

    I personally prefer bare cast iron pans over enameled cast iron pans, but you can certainly make them work for you.

    2 Replies
    1. re: Chemicalkinetics

      Thanks, ck, I think it should be fine. I had tried the cast iron grill pan, and had problems with uneven seasoning. I couldn't fix it, so gave the pan away. The rough enamel on Staub seemed to be a good compromise. (Esp since I spend so much time babying my carbon steel!)

      1. re: breadchick

        Yeah, I can imagine grill pan is more difficult to season than a flat pan. I think it should work out very nice for you especially someone who is careful with cookware like you. I wanted to share what to avoid to make the cookware last as long as possible.

    2. I have two.

      One came was sligthly chipped. Called Staub and they exchanged it for a new one. In addition let me keep the old one also
      I have it with the lid press too.

      It is very solid and I grill a lot in it. I think a lot of people make the mistake to raise teh temperature very high from the beginning. These pans want a slow temperature rise. I keep mine for around 4/5 min on low fire before brining to high heat. If you follow that they should never crack. I have in fact around 8 pans all from Staub and never had any crack. Just be gentle. This is not steel or iron.

      Some people complain also about the sticking. Not sure how they cook. If you remove water from the surface of the food, make a slight coating of oil on the food, brush with a paper and a few drops of oil the surface, and wait a minute before putting the lid it works magic. I typically use it to grill chicken (spatchcock) or sandwiches ( all with lid on) or fish and veggies After cooking add water and let is stay for an hour or so.

      I would never use olive oil.

      So I can only recommend it. Fantastic product. Obviously heavy in weight. I've seen people complaining about that also. But its' expected for this kind of pan.

      2 Replies
      1. re: bzboston

        Thanks, bzboston. I actually waited for the pan to drop a bit in temp and added hot water and let it sit for a bit. Worked like a charm using a plastic brush.

        As I said before, it looks like new. Now, it won't always stay that way, but I think it was a good choice all-around.

        Heavy? Oh yeah - glad for the helper handle, and it's not something I'm going to be jiggling over the burner anyway.

        1. re: breadchick

          if you take the right care as Iv'e told you they will always stay the same (mine 10 years). just use only the plastic brush. sometime if it gets burn too much I leave the pan overnight filled with water with some soap

      2. Good info here. My brother just gave me 14 (yes, 14) pieces of Staub for Christmas. Although it looks like stuff is baked on, I've found after a soak, it comes right off.
        I didn't get the grill pan, though.

        1 Reply
        1. re: wyogal

          Yeah, I saw that in another post. Wooh hoo! Pretty nice brother there!! :-)

        2. Hi, breadchick:

          FWIW, I have an old Belgique grill pan that is fully enameled on the bottom. This is one of my mom's early pans, and has seen a lot of use on a variety of hobs at all heat levels.

          The bottom enamel is crazed, but with no tactile cracking/chipping/flaking. Personally, if the color is light, I think the crazing is quite beautiful.

          You have a nice boss, I think.

          Aloha,
          Kaleo

          1 Reply
          1. re: kaleokahu

            Hey there, kaleo:
            Yeah, she's a great person to work for. I have dual-fuel, so I was wondering what the enamel would look like after using the pan with gas. Especially since my L/C doesn't have the enamel running underneath it so I don't have any reference point. Glad to hear it should survive and get more lovely with use.