We've used it multiple times a day for a family of four for 5 years on an induction surface with absolutely no issues. This pan is easy to clean, easy to cook in, and looks fantastic. I particularly love the large glass lid.

I recently purchased the Staub cast iron "Perfect Pan," and I couldn't be happier with my purchase. The glass lid and the stainless steel rack, adding to its functionality, plus the glass lid is surprisingly lightweight, adding to its overall ease of use.I washed it with soapy water and took an extra step of seasoning the pan with a batch of animal fat and leave it cool before its initial use. This process has undoubtedly contributed to its remarkable non-stick performance. After properly seasoning it and ensuring it's thoroughly preheated before cooking, I can confidently say that this pan is incredibly non-stick.I've used it for a variety of cooking tasks LLP, frying eggs, making stir-fries, simmering dishes, deep-frying tempura, making oil-fried dough sticks, griddling pancakes, and more.The size and weight of this pan are just right, its non-stick quality simplifies both the cooking process and cleanup.It's become an essential part of my kitchen arsenal.Here are some hand-measured dimensions for your reference.* Inner Diameter: 30 cm* Outer Diameter: 30.9 cm* Outer bottom diameter:15.5cm* Total Length (including handles): 38 cm* Pan Height: 8.6 cm* Pan weight 3kg* Total weight 3.9kgOverall, the Staub "Perfect Pan" is a worthy addition to any kitchen, and its performance has exceeded my expectations. If you're considering purchasing just one cast iron pan, the Staub "Perfect Pan" is an excellent choice, highly recommended!

Ich bin einfach Super zufrieden! Hol mir auf jeden Fall noch die Töpfe dazu!

I have owned one large Le Creuset pot for years. I was never in love with my Le Creuset, as it was so hard to clean. I liked the way it would cook some things, but the mess left behind was depressing. I would use scrubbers and oven cleaner to get it clean, but mostly I stopped using it. So when I was looking for a wok that would stir-fry well and came across this, I almost didn’t buy it. But I do like the way cast iron browns and sears, so I decided to try it, figuring I could return it if I was too irritated when cleaning it. Good grief, I am impressed beyond words! First, let me say this is an awesome wok! It stir-fries and sears as well or better than any cast iron I’ve ever cooked with. But it goes way beyond use as a wok. In fact, I use it for literally everything now. It’s a great soup or stew pot, a fantastic pasta pot (I love making Cacio e Pepe in it!), and more. One thing about this pan that I hadn’t thought would make much of a difference to me was reports that the Staub lids fit very tightly, but I was wrong. The glass lid on this pan is awesome! It beats Le Creuset by a mile. When the lid is on, there is no steam coming out the sides. Instead, steam merely drips down back into the pot. So you don’t lose volume in your soups and stews. If you want to release steam and reduce the volume, simply sit the lid ajar.This morning I found out that it’s great for making a cheese omelet. Why would I use cast iron for making an omelet instead of my non-stick pan? Frankly, I have been finding this Staub cast iron ‘Perfect Pan’ so easy to clean that I wanted to throw something at it that I was sure would stick and make a mess and I wanted to see how difficult it was to clean with that sticky mess. Wow! Making a cheese omelet in this pan was amazing and as easy or better than in non-stick! First, it did not stick at all. I was able to flip the omelet several times (just showing that I could) without one tiny piece of it sticking or pulling apart. The egg and cheese did not stick at all, even when I deliberately let some melted cheese burn. There was, in fact, almost nothing to clean. I have attached a picture of the pan after I finished making the omelet, so you can see that a quick rinse was all that was needed to clean the pan. In fact, the most I’ve ever had to do to clean this pan was a light swish with a sponge and dishwasher soap. Clean-up has never been more than 15 seconds! I will never use my Le Creuset again and probably almost never use any other pan again.Edited 9/11/21: I am more in love with this pan than ever. I keep it sitting on my stove top so it's ready for everyday use. I have never had anything stick to it. It is the only pan I use, unless I simply have to have two pans going at once.A tip for keeping it non-stick and looking brand-spanking new is to take a very small amount of oil and a scrunched-up paper towel and rubbing it all over the inside after cleaning it. That takes 2-3 seconds.Edit 9/30: Well, it had to happen. I was simmering a meat stew, intending to let it simmer for only 30 minutes more to achieve tender beef. I fell asleep on the couch and woke up 4 hours later to a totally burnt black mess. It was the burnt smell that woke me up. I couldn't even chip out the burnt, rock-solid mess with a knife! I figured I had ruined my wonderful pan, but I was going to try to redeem it, if at all possible. I filled it with water, let it sit overnight. The next day, I put it on the stove to heat, hoping that would let me chip out some of the stew. After a few minutes, I tipped out the water into the sink and to my shock and delight, all the burnt mess went with it. A quick swirl with dishwasher soap and a Scrub Daddy (literally less than 30 seconds) and my perfect, perfect pan was like brand new! I adore this pan!!!!

 

I can’t think of a day I am cooking in my kitchen and not with Or in this amazing cookware. I own and cook regularly with other brands cookware like the all clad and Le Crueset, but nothing can come close to it. Everything from braising meats to cooking stews , fries and deep frying turn out excellent! Talk about even heat distribution and cooking meats like lamb and chicken they cook beautifully.Best things about:Heats up quicklyCooks evenlySimmering done perfectlyEven if the food getting stuck to the bottom of the pan is released if cooked on a simmer flame and lid on.Cleaning is a breezeTaste of food goes from average to exceptionalCons: a small amount of residual oil gets trapped in the lid and can be somewhat hard to clean, but soaking in some water and using toothbrush does the trick to get it all.

I didn't really understand what this was when I bought it, but it's a fine pan. It's basically a wok, and would be about the best pan you could get if you wanted a wok versatile enough to be used for other things. There's a nice little rack for holding things you just stir fried, a nifty addition. It's pretty easy to clean, but it's not really nonstick. Stuff can definitely stick and get stuck if you're not careful. It's a bit heavy and large, but nicely designed for the size, so it's not too hard to manage when you have to clean and move it around. I find I use it when I want to concentrate the heat on the bottom, have a large cooking surface on top. I like this for cooking rices, pilafs, etc. I tried using it for frying potato pancakes, and that was okay, but I probably wouldn't use it that way again.

My rating has nothing to do with the actual pan. It has everything to do with the Amazon description of it - Staub 1312906 Cast Iron Perfect Pan, 4.5-Quart, Cherry. It is essentially a wok. No more in the description that it is a wok. I did not want a wok. I should have done more research including reading the reviews which would have clued me in. Lesson learned. The pan itself appears well made and the cherry color is attractive, however, I would have not bought it had I known what it was.

In the 1970's (yes, I'm that old), I enjoyed the fad of wok cooking, and had always wanted a cast iron, porcelain coated version of a wok, but couldn't justify the cost or give up storage space. On a whim, I thought I'd go for Staub's--always excellent product--version of a wok. It really is designed for perfect all 'round use, both Western and Asian. It fits/works perfectly on our induction range. The lid is generous without being extravagant the way some wok lids can be. I'm always disappointed if I can't find a use for it when preparing a meal. It's particularly easy to clean.

This thing is quality. Love the clear lid and the cherry red color. Food has a tendency to stick ONLY if you make the mistake of turning the heat up too high. Enameled cast iron cooks best on low heat. If your food sticks, turn down the heat next time and you'll be ok. Cleaning this thing is a breeze! Clean with hot water and a soft dish rag and even a little soap if you need to, but I find that I don't.

Perfect size for one or two person households and the pan and cover fit easily in our electric cooktop's bottom drawer. I've been a big fan of Staub's heat conduction and non-stick qualities ever since buying their no longer available 2 qt dutch oven back in the day when Staub was LC's significantly less expensive but equally well made competition. Nowadays more aligned pricewise but still as well made, and if truth be told, better designed.