Everything you need to know about Staub Cast Iron Pans
Staub's cast iron pans are handmade in France. They are suitable for searing, roasting and can even be placed in the oven. They are ideal for meat, vegetables, paella, pizza, pancakes and the traditional fry up.
Cast iron is an iron alloy with a very high carbon content. This means the material retains heat for a long time and the heat is distributed evenly throughout the pan. All cast iron products can be used on all types of hobs, including induction.
1. Start by heating the pan slowly over a low then medium heat.
2. After about three minutes splash some cold water into the pan.
3. When the pan has reached optimum temperature the water droplets will 'dance' on the pan surface. If the droplets evaporate the correct temperature has not been reached.
4. Wipe the pan dry before adding oil. Make sure to use an oil that is suitable for high temperatures (e.g. rapeseed oil).
5. After briefly heating the oil or butter put the food into the pan. Meat may initially stick to the bottom of the pan but after 2 to 3 minutes it will loosen and unstick. You can monitor the process by trying to lift the edges with a fork.
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