Closeouts. Get flavorful, picture-perfect steaks in this Staub stove-top grill made from durable cast iron, which evenly diffuses heat and disperses fat below the ridges, with easy-pour spouts for draining.
Reviewed by Flying Frog from Alaska on Tuesday, April 09, 2013
Wonderfully conceived and constructed, a joy to use. The ribs hold the food up off the fats while grilling and make a nice sear pattern for presentation. Perfect for roasting chunked vegetables, preheat on the burner once the oven is hot, then it all comes together just right. The ceramic seasons like iron, but in a non-metallic way. Looking forward to using in a wood-fired Pompeii oven once I get one built. This is the second one I purchased - one was not enough for both homes!
Reviewed by SF_Gal from San Francisco, CA on Tuesday, February 05, 2013
This is my first Staub piece since all my cast-iron cookware are from Le Creuset. I bought the Staub grill in red/cherry and it matches my Le Creuset pieces (also in red) very well.
This is supposed to be a 10" grill pan. The pan is a rounded square shape, so the inside dimensions is approximately 7.5" at its narrowest and 9" at its widest. It's smaller than I wanted but the size is good enough for 2 people. Since I bought the grill at a decent price (with a coupon code from STP), I'm not too bothered by the small-ish size. I really just want to try Staub and for the price, it's a great way to do so.
Reviewed by Lady from Outer suburbs of Chicago on Saturday, January 26, 2013
I didn't buy this at STP . . . I paid retail, a few years ago, and it was well worth it. This pan is in constant use in my kitchen. It's great for broiling. The surface is some sort of ceramic which is essentially nonstick, but is much tougher than most nonstick surfaces. We like it because we are uncomfortable with the potential for ingesting toxins with the "conventional" nonstick pans. Since we use it so often, and its so good-looking with a bit of a retro style, we keep it hanging in the kitchen. Highly recommended if you do a lot of broiling and you're selective about the materials with which your food comes in contact.