Author Topic: Broke down and got me a Staub Frying Pan..... (Read 8183 times)

Taylor Brogan · « **on:** December 03, 2013, 06:46:13 PM »

Yesterday I purchased a Blue Staub 12in Cast Iron Skillet. very exensive, but hey it has a lifetime warranty. I fried potatoes with it and they stuck! I even preheated it and used non-stick spray! The box said it has non-stick properties. But not for me it didn't. Is there anything I can do to prevent sticking?

Cheryl Watson · « **Reply #1 on:** December 03, 2013, 06:55:37 PM »

Their website says the skillets do not require seasoning, so I have no clue. The descriptions imply that all surfaces are porcelain coated.

Russell Ware · « **Reply #2 on:** December 03, 2013, 08:11:18 PM »

What heat setting did you use? I have a glass-top stove, and I never use a setting higher than 4 with my cast iron. Going higher than 4 is like asking Dirty Harry to make my day. For me, overheating is the number one reason for cast iron cooking failure. You can't hurry cast iron (or love for that matter).

C. Perry Rapier · « **Reply #3 on:** December 03, 2013, 08:19:06 PM »

Hello Taylor. It sounds to me like you wasted your money. You have been here with us for awhile. I would have guessed that you would have bought a nice vintage cast iron skillet. Is it too late to get your money back? :-/

Michael Carson · « **Reply #4 on:** December 04, 2013, 01:36:28 AM »

I cooked potatoes in my square unmarked Wagner and they stuck something horrible. I kept scrapping the stuck potatoes until they were done. Looked terrible but tasted great. Corn bread will fall right out of this pan but potatoes not so much. Cooked potato cakes on the round skillet this morning and no stick but I used a lot more oil this time. I think potatoes take more oil or grease but that is just a guess.
May God bless us all,
Mike

Taylor Brogan · « **Reply #5 on:** December 04, 2013, 08:43:18 AM »

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Hello Taylor. It sounds to me like you wasted your money. You have been here with us for awhile. I would have guessed that you would have bought a nice vintage cast iron skillet. Is it too late to get your money back? :-/

I bought it at Williams-Sonoma and they said I could bring it back as long as I had my receipt. It's a very striking piece! I have not cooked anything else in it yet. If hoe cakes, eggs, grilled cheese, okra, etc sticks I just may take it back

Taylor Brogan · « **Reply #6 on:** December 04, 2013, 08:45:32 AM »

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What heat setting did you use? I have a glass-top stove, and I never use a setting higher than 4 with my cast iron. Going higher than 4 is like asking Dirty Harry to make my day. For me, overheating is the number one reason for cast iron cooking failure. You can't hurry cast iron (or love for that matter).

I heated it up on medium low. then sprayed with crisco non-stick spray. then added my shortening and heated it up and added my cubed potatoes. they sizzled when I added them. :-?

Tom Meinke · « **Reply #7 on:** December 05, 2013, 10:25:21 AM »

Potatoes are a starchy food, that starch converts to sugar and has the tendency to stick in the pan.

Taylor Brogan · « **Reply #8 on:** December 06, 2013, 09:35:00 AM »

Why would they stick in high dollar enamel, and not stick and slide around in bare cast iron?

Roger Barfield · « **Reply #9 on:** December 06, 2013, 07:35:17 PM »

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Why would they stick in high dollar enamel, and not stick and slide around in bare cast iron?

Bare cast iron is seasoned. The seasoning is the difference. It's non stick.

Jodi Nielson · « **Reply #10 on:** December 06, 2013, 11:57:17 PM »

When my potatoes stick it's usually because I was in too much of a hurry and didn't let them crisp up long enough before I started foolin' with them. :P

Dwayne Henson · « **Reply #11 on:** December 08, 2013, 12:14:05 PM »

It may be the heat. When you made potato cakes they did not stick. but when you cook hash browns they do. For potatoes we use a newer Lodge or BS&R. They are heavier skillets, think more mass, like in chemistry class. You heat the skillet and oil, then you throw a pound or two of cold potatoes into, it sucks all the heat out of the skillet, the temp drops, the skillet goes from frying to steaming the potatoes, and they stick. When you cook potato cakes, you are usually talking smaller portions, the temp of the pan and the oil remain high, the cakes fry, and don't stick.

C. Perry Rapier · « **Reply #12 on:** December 08, 2013, 05:32:54 PM »

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When my potatoes stick it's usually because I was in too much of a hurry and didn't let them crisp up long enough before I started foolin' with them. :P

This sounds like good advice Jodi. Thanks :)

Also, I wonder how much Taylor gave for the Staub frying pan. I don't think I have ever heard of it before.

Cheryl Watson · « **Reply #13 on:** December 08, 2013, 05:47:56 PM »

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I wonder how much Taylor gave for the Staub frying pan. I don't think I have ever heard of it before.

Perry,
According to their website, the MSRP is $236, on sale for $149.99! :o

http://zwillingonline.com/cookware-staub-cooking-frying-pans.html

Karen Kale · « **Reply #14 on:** December 08, 2013, 08:34:08 PM »

Potatoes are tough, and probably not a great first test. Ironically though, they're always what I cook the first few times in a newly seasoned skillet. It forces me to use LOTS of oil (and higher heat than usual), which I think helps get the skillet off on the right foot for cooking. Jodi's right ... put the potatoes in, give 'em a few shakes, and let them be until they release.

If you really like it, maybe try cooking something a little more forgiving before returning. Or, return it and buy a few cool vintage pieces with the refund. ;)

C. Perry Rapier · « **Reply #15 on:** December 08, 2013, 08:35:26 PM »

Thanks Cheryl. I don't think I will be buying too many of them myself. :-/

Duke Gilleland · « **Reply #16 on:** December 09, 2013, 05:58:15 AM »

"Prettiest brides don't always make the best cooks" ;D

Taylor Brogan · « **Reply #17 on:** December 13, 2013, 10:50:36 AM »

Quote

Quote
When my potatoes stick it's usually because I was in too much of a hurry and didn't let them crisp up long enough before I started foolin' with them. :P
This sounds like good advice Jodi. Thanks :)

Also, I wonder how much Taylor gave for the Staub frying pan. I don't think I have ever heard of it before.

yes, I paid $150 for it. with tax and all it run me $163.

Taylor Brogan · « **Reply #18 on:** December 13, 2013, 11:00:14 AM »

*UPDATE* I really like the staub skillet now... 8-) I'm guessing it just had to get broken in before it cooks good. I heated it up in the oven to 450 degrees. then took it out and sprayed it with crisco non-stick spray and it smoked pretty heavily. I let it cool for a day then started cooking with it. nothing sticks now. I've been frying sausage, bacon, country ham, and none of them stick! by sticking I mean the curing mixture. it just floats around in the grease. clean-up is a snap! I haven't fried potatoes again yet. I use my #10 griswold for potatoes and delicate foods. and my Staub for meats, sauces, chili, searing, gravies. I have never seen curing salts from meats not stick to a bare iron skillet, i'll say that. But as for staub: good quality, attractive piece of cookware, cooks good once broken in, but a little overpricey. Guys I recommend these for those stubborn foods that your bare cast iron don't like. I may purchase another piece in the future!

Rebecca McCartney · « **Reply #19 on:** December 21, 2013, 12:56:06 PM »

Staub and Le Creuset and Descoware, etc. are truly lovely, but the are a different beast than unenameled regular cast iron. I use my enameled stuff all the time for stews and roasts. At least keep the staub for tomato sauces. :) It will be great for a roast chicken too.

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Author Topic: Broke down and got me a Staub Frying Pan..... (Read 8183 times)