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Nov 29, 2013 05:32 PM

Staub 13" Gratin pan with lid - thoughts?

I'm considering purchasing the 13" Staub cast iron enamel Gratin pan that comes with a lid from WS. Has anyone else used this pan and/or have thoughts on the utility of a lid for it? Do you think this pan would work well for cooking fish too, and would you use a lid or not to do that? I'm definitely err on the beginner side when it comes to these things, so appreciate advice from those with more experience. Thanks!

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  1. What cookware do you own? Do you have a Dutch Oven, small roaster or, baking dish? Or, perhaps a braiser or bean pot?

    The closest pans I own to the one you are looking at are a 9x13 rectangular baker and a "bean pot" (I think that's what LC called it).

    The bean pot being round really isn't suited to cooking a fish of any size but, beans, casseroles, and similar things are a great match. Last time I used it I braised some beef shanks with vegetables with great results. It's rounded sloped sides make scooping things out easy but, will most likely over brown gratins and similar dishes.

    The 9x13 rectangular pan is really a mini-roaster in addition to your classic 9x13 everyday pan. For fish, chicken, and similar meats it works great. I also use it for scalloped potatoes and similar things a lot.

    If I were starting over with enameled cast iron, a small oval Dutch Oven and ceramic 9x13 baking dish are where I would start.

    3 Replies
    1. re: Sid Post

      Thanks for those ideas. I have one LC dutch oven that I got as a wedding gift and love it. I use it for soups, roasts, pork shoulders ,etc. It's a 5qt oval. Then I have a few stainless sauce and sauté pans (actually Costco set, have a copper bottom, but good solid starter set that gets most stuff done), and some glass baking dishes (one is a 9x13, one's a little smaller). This mostly gets the job done, but my favorite is the LC dutch oven. I just checked out the Tina Salter "Gratins" cookbook and thought it might be a worthwhile investment to get this second piece of cast iron enamel in the Staub gratin pan w lid.

      1. re: Sid Post

        Realized I forgot to include a link to the pan I'm considering -- here it is -

        1. re: caromck

          I'm a huge Staub fan and own/use several LC pieces too. If the price isn't an issue for you, I'm sure the Staub you linked would be a joy to use.

          I also use Lodge cast iron and De Buyer/Paderno "mineral" iron pans. As long as you don't need the cover and don't cook acidic things, the Lodge oval server would be a good economical alternative. I have picked up several obscure pieces from that were delivered to the store for shockingly good prices. Hmmm ... maybe I need to pick up a loaf pan and give that oval server a try with some scalloped potatoes.

      2. I have an old 13" Cousances gratin and use it a lot, much more in fact than my braiser and Dutch oven. I find it an ideal size for more modest amounts of food and it fits in my toaster oven thus avoiding heating my large main oven.

        I mostly use it for braising link sausages and roasting veggies. Best of all for cooking fresh salmon. I put the braiser in the oven at 425 for 10-15 minutes to heat up. Pour a little olive oil on a plate, turn salmon pieces in it and season the up (non-skin) side. Then I put the pieces in the very hot braiser top down for 3-4 minutes, flip carefully and then another 3-4 minutes on the other side. Cooks salmon as well as any other method I know. This is pretty much a Rick Bayless method.

        I don't have a lid but I'm sure I'd just cook a lot more in mine with one.

        1 Reply
        1. re: andrewtree

          that sounds delicious! I thought this gratin pan would prob work well for fish, though it would be too big for my toaster oven. i did see the smaller Staub piece that probably would fit my toaster and be perfect size for fish - but not as versatile for other things. i have a young, growing family, so want to be selective in adding pieces that will get the most use (and bang for the buck!).

        2. It seems like a pan that can support a lot of different cooking methods: gratins and casseroles, roasting, shallow braising, etc. Of course you the same can be said for a 3qt oven-safe sauté pan with a lid. Whether or not you would use the lid for preparing fish would really depend on the method you intend to use. The one major downside I see for this pan is that it's $200 but if that's not an impediment for you, it seems like a nice pan that gives you options.

          3 Replies
          1. re: Spooneb

            agree - the price tag is high -- but based on how much i love my LC dutch oven, i expect this one will also get a lifetime of use. i know I can get the LC version without the lid for less at the outlet, but they don't have this 13" size and no lid...also i love the color. i admit that i'm a sucker for the aesthetic appeal in addition to function.

            1. re: caromck

              Although this is oval, it's similar to the Staub braiser in as much as it's a shallow vessel with a lid. I use the braiser all the time. It's great for any dish that doesn't include a lot of liquid. And I agree, the colors of the Staub pieces are very attractive.

              1. re: mikie

                Really the height is the same on the brasier as the gratin? If so that is something that favors the Le Creuset gratin then, because it's not nearly as tall as the brasier. I have both Le Creuset pans in various sizes and used to cook my gratins in the brasier before I bought the gratin pans.

          2. I own the Le Creuset gratins and really like them. I think the Staub are very nice also and the lid would be useful sometimes. Yes they are great for smaller whole fish. I use mine mostly for gratins and it's also nice for things like shepherds pie and cobblers.