This black 28 cm Staub frying pan is, with the exception of the wooden handle, made of solid cast iron. Cast iron is known to retain heat excellently and to distribute this heat gradually and evenly. Once hot you can lower the heat. The reverse also applies, the pan also remains cool longer. As such you could also keep your dishes cool outside the refrigerator on a hot summer's day. These properties make cast iron pans perfect for cooking and frying. The wooden handle of the pan provides a nice contrast with the cast iron and makes it less heavy than a pan with a cast iron handle.
Majolica enamel: glossy, deep colours
The deep intense enamel colour with high gloss is achieved with the help of the so-called majolica enamel technique. Every pan is covered with two, three layers of enamel. A base coat covers the cast iron. The second layer gives the pan the desired colour and the last layer provides the high gloss with contrasting nuances.
Use and maintenance
Staub pans are extremely solid and will last for generations. The pan is widely employable. It does not matter whether you cook on induction, gas or anything else. Thanks to the wooden handle the pan is not suitable for the oven. When cooking, make sure that the pan is on a suitable jet and that the handle does not protrude above another heat source. After use, allow the pan to cool down before cleaning. Use some warm water, detergent and a non-scratching sponge or brush for cleaning. For maintenance, we recommend to oil the handle regularly with vegetable oils.
The production process
The melted cast iron is cast in a sand shape. Each sand shape is only used once, so every pan is unique. Surplus cast iron is removed after taking the pan out of the sand. All remains of the foundry sand and other imperfections are also removed. Then the cast iron is prepared for the enamel layers. After applying the enamel layers, the pan is baked for 30 minutes at 800 degrees Celsius. This results in a solid pan that will last for generations!
