STAUB Cast Iron Chistera, Black, 24 cm

I've had this pan about a month. Used it pretty much daily since then; it's kicked the usual pans out of service. Mostly I use it for tomato-based sauces, but also for risotto, ragu, frying meat, vegetables, other sauces, etc. Haven't yet used it for braising or in the oven. I use it on a gas stove. I cook for 3 people. Most common dishes for me are pasta dishes, where I make the sauce or condiment in this pan, then dump the pasta in when cooked to toss, and bring to the table in the same. Usually ~360 grams (dry) of pasta but sometimes 500. In both cases the size is perfectly fine and contains it without any danger of spilling. As far as cooking goes, it's very good. I haven't had any issues with things sticking. Now if you tried to cook eggs in there then I doubt that would work well, and I always use a bit (and often a lot) of olive oil or butter, and nothing has ever stuck. As comparison, I have another relatively cheap enameled cast iron pot, which I mostly use for baking bread but used to also use for cooking. I was never entirely satisfied with the way things cooked in there - soffrittos always felt like they were sticking a bit and steaming, and definitely any meat in there would stick. Granted, that's also a normal height pot rather than a relatively low casserole like this. But soffritos always fry in here and never stick. Cleaning this pot is a breeze and comes up like new, whereas the other pot would always have stuff stuck in there which I couldn't get rid of without major elbow grease. For frying meat, I only have experience in this pan with chicken thighs. When meat-side down, in plenty of rendered fat (from first cooking skin-side down), there was barely any sticking. The sticking may have actually been from the skin side anyway. The small bits that were stuck came off easily. There were some small residue marks left in the pan (looks like a slightly whitish stain, very faint), which also sometimes happens when I make risotto. Presumably if I did some targeted scrubbing I could get it off; instead, I know that when I next make a sauce, it will disappear after cleaning; and as I usually make sauces, it always comes up as new again. Nothing to do with the quality for sure, just something I'm noting. Same happens with a Mauviel stainless steel splayed pan I use for risotto as well. Back to the quality of the fry for a second: the chicken skins came out super smooth and crispy. Slightly different from when I cook it in my Lodge cast iron pans - I think maybe the skin is held in place more in this pan when skin-side down, whereas in the Lodge pan which is seasoned and therefore more "non-stick", the skin is freer to shrink a bit. I'll definitely do more meat frying in this pan to see how it performs, though Lodge is always my go-to for that. Heat distribution is decent. You really need to have an appropriately sized hob for best results. I have a wok burner on my stove, which is generally too powerful but I can get it low enough by turning it to an almost off position. When I use smaller burners/hobs, only the area above the flame is boiling (in a sauce). With the hob burner, the whole pan gets sufficient heat. Overall it's a pleasure to cook with, and I'm already planning my next Staub purchase (a cocotte!).

Superb looking cast iron pot that cooks everything evenly. No chemicals in this cookware so healthy too. It will last a lifetime if it's used correctly by starting the heating process on a low setting and always put a little oil in first before heating up.

Staub make fantastic French cast iron cookware. It’s heavy, with a quality finish and will last a life time. It’s a bit more expensive than the usual pots and pans, but you do get what you pay for. The size is big enough to cook for 6-8 people and it looks great sitting on the table or on the stove. The mat black finish in and out also looks really good.

Expensive but it's quality. Really good addition to the kitchen. Not only performs well but looks good too. The cast iron is nicely finished off on the edges and the enamel is perfect.

Switched from le cruset to Staub ( pronounced stoob if you’re unsure) Wonderful quality Easily fits a casserole or Tagine for four Looks beautiful on display Better than le cruset Great value when on offer

Really good quality pan. I bought this pan for my son for Xmas and he is delighted with it. He uses it most days and after 4 months it’s still like new. Versatile pan.

We cook daily, and this Staub cast iron sauté pan has quickly become our go-to pot for everything from one-pan meals to slow-cooked dishes. The cooking results are consistently excellent, even heat distribution, great browning, and food stays warm for ages. Yes, it's heavy (as expected with cast iron), and the lid does get hot, so you’ll definitely need oven gloves. But the build quality is outstanding, and it feels like a piece that will last a lifetime. Despite the weight, it’s worth it for the performance. Reliable, durable, and a real workhorse in our kitchen. I highly recommended for serious home cooks.

Excellent sauté pan that doesn’t stick, is easy to clean and overall good value as it will last a lifetime. Easy to cook with on low gas, the black is great and washes well. Great size for a large meal.

O tamanho é ideal e a profundidade tambem. Acabamento excelente e não gruda alimentos. Gosto de fazer camaroes com molho, galinhada, strogonoff. Super recomendo este produto, Staub Chistera 28cm. Além da cor externa ser maravilhosa, sua tampa especialmente projetada não requer muita água para cozinhar os alimentos, preservando o sabor e a cor.

Excelente calidad sartenes, nuestra mejor compra para la cocina

My first piece of Staub was the 3.75 qt. rooster pot in grenadine because I loved the color, little did I know it would lead to replacing all my cookware except for my saucepans. I thought I loved my Le Creuset pan, but Staub does EVERYTHING BETTER! It is almost non-stick if you preheat, use lower temperatures and lightly oil your pan. It cleans up so easily with soap and water just like your favorite glass dishes. If you have never used cast iron, there is a bit of a learning curve, here are some tips: Find your "sweet spot"! Heat your pan on low heat, add a 1/4 tsp of butter and gradually turn the heat up till the butter foams, but does not begin to brown. Make a note of where this setting is, you will use it as a starting point to begin preheating your pan. Preheat your pan for 10 minutes on medium-low to medium heat. Only use high heat to boil liquid. Grease your pan. I invert a bottle of vegetable oil (high smoking point) on a napkin to lightly coat the pan. Then use whatever oil you wish to cook with sparingly. I do just use butter when frying eggs. Meats will leave a food shadow which can be removed with a tiny bit of Bar Keepers Friend cleanser and a gentle scrub. Only use the cleanser on the black interior of the pan as it will mar the shiny enameled finish on the outside of the pan. For stuck on residue, let soak for 10 minutes then wash by hand with a soft cloth or sponge, rinse and dry immediately. Be sure to use wooden or silicone utensils to prevent scratching. I've been hooked on Staub for seven years and all my pans still look new.

This is a traditional cooking pan with premium quality! The finish is beautiful. After unboxing, we rinsed it with hot water. And used the kitchen towel to wipe the wet. Guess what? Nothing! There don’t have a single stain or bleeding on the paper. The paper is as white as new. It shows the high hygiene manufacturing standard implied. And you can spin the lid on the table like a fly wheel for endless hours! Meanwhile it’s perfect mechanically with high quality control! You can refer to the videos attached.

Good looking. Will keep it on display in my kitchen. Heavy duty. Will be buying another larger. This one fits my Breville oven which is why I chose it. I want a larger one for my bigger oven.