Cook Like a Pro! 🍳 Elevate your culinary game with STAUB.
The STAUB 40511-660-0 Cast Iron Frying Pan is a 20 cm versatile kitchen essential designed for frying, roasting, baking, and serving. Crafted in France, it features a durable matte black enamel interior that enhances flavor while being scratch-resistant and easy to clean. This pan is suitable for all hob types, including induction, and comes with a lifetime warranty for domestic use.
| Handle Material | Bakelite |
| Is the item dishwasher safe? | Yes |
| Has Nonstick Coating | Yes |
| Product Care Instructions | Hand Wash Only |
| Material | Cast Iron |
| Color | Gray |
| Item Weight | 2.01 Kilograms |
| Capacity | 2 Liters |
| Maximum Temperature | 240 Degrees Celsius |
| Is Oven Safe | Yes |
| Compatible Devices | Smooth Surface Induction, Gas |
| Special Features | Electric_Stovetop_Compatible,Gas_Stovetop_Compatible,Microwave-Safe,Induction_Stovetop_Compatible |
S**J
Good Size for 2 people
Very convenient use
T**G
So good
Small size and cute, perfect for me
M**A
It’s a staub
20cm size; great little pan; love the grey; great value/special pricing
F**1
VERSATILE PAN
SOLID, VERSATILE PAN THAT CAN BE USED ON ANY HOB OR ON THE BBQ. NON STICK, EASY CLEAN AND COOKS ANY FOODS QUICKLY. USED FOR ROAST POTATOES, VEGETABLES AND DESSERTS. GOOD SIZE FOR 2. A TRULY GREAT BRAND.
A**
Entrega e produto.
A frigideira Staub já era tudo que eu esperava. Já possuo algumas panelas dessa empresa. Quanto a entrega a amazon esta de parabéns.Obrigada.
L**A
Small but great
I like to fry an egg in the morning with this one. It gets very crispy edges. Yum!
S**E
Staub perfection once again.
A very handy sized pan, perfect for perhaps a Paella or macaroni and cheese for one or two, or any number of side dishes really.Typical Staub quality that can't be faulted.A suggestion from me is to grab the 20cm glass dome lid as well so you have a small sized covered braiser when it is needed.
Ｍ**Ｍ
ものがいいから安心して調理できる
（３ヶ月くらい使ってみた感想）ホーロー とはなんと扱いやすいのか...通常アルミのフライパンなどと比べると、きついコゲが経年で取れなくなるが、この商品はガラスを表面に焼き付けしているので、肉を焼いた後のきつめのコゲは水に食器洗剤を少量浸しておけば、簡単に取れてしまう。ガス火は中火から弱火で十分熱伝導率が良い。むしろ中火は油はねが気になるので、弱火オンリーでいいくらい。１つあるとすれば、両サイドの取手も熱伝導率がいいこと。ミトンなどを使用すれば問題ないが、両手が塞がりがち...そうなると炒めた食材をヘラで他の皿に移すとき、片手持ちは重めでやや面倒です。（ステーキを焼いた後の油でワインソースや醤油系ソース作りなども含む）むしろstaubで完結する料理（アヒージョや煮込みハンバーグ等）をそのままテーブルにサーブするのが最も合ってる。staubの油ならしはキッチンペーパーで植物性オイルを内側全体に塗る程度でいい。何か料理を作る度に火が入るので、それで油が馴染んでいくのでそんなに気を使う必要はない。
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4 days ago
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