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爱做面包的太阳花
Feb 11, 2021
Cast Iron
Staub Perfect Pan 30cm Review
Staub perfect pan 30 完美锅
Just my personal experience, for your reference.
This is my most-used pan by far. Many days I use it from breakfast all the way through dinner. Just like its name says, it is perfect.
Unlike most cast iron pots, it comes with a glass lid so you can see how the food is cooking the entire time, which is awesome 🤣🤣🤣.
💡 Baker's Q&A & Troubleshooting (9)
Distilled from Author's NotesQ:I want to buy a pot for simmering soup. Any recommendations?
A:A 26cm round Dutch oven is just right for soup in my family, whereas this Perfect Pan is better suited for stir-frying. My 26cm pot is the green Le Creuset one from my other post, which I bought on sale as part of a set ten years ago.
Q:Is it good for stir-frying? Others told me it sticks and heats up slowly, so I've been hesitant to buy it.
A:I use it for everyday stir-fries and love it! Leafy greens and A-choy cook very quickly, stay bright green without releasing excess water, and look much nicer than when cooked in a traditional carbon steel wok.
Q:I bought this pan too, what is the wire rack attachment used for?
A:I use it to drain oil when deep-frying crullers (youtiao) or chicken nuggets. It works really well for that!
Q:Can the lid still close tightly when that rack is attached? I bought one of their stainless steel pans and found the rack pretty useless.
A:I haven't tried putting the lid on while using the draining rack. As shown in an earlier post, I use it when deep-frying crullers.
Q:Isn't this the 30cm/32cm wok rather than 24cm?
A:Oops, I wrote the wrong number! I just remembered it is 4.5 quarts. I'll go fix the title, thank you!
Q:How do you cook with the seafood pan?
A:It depends on what you're making! I use it for waterless steamed fish: line the bottom with scallions and ginger, add a little oil, lay the fish on top, drizzle with cooking wine, and add no water. Cover and cook over high heat for a few minutes, turn to low for a few minutes, then let it sit covered for a few more minutes. Open the lid, add steamed fish soy sauce, salt, fresh scallions and ginger, pour sizzling hot oil over the top, and bring it straight to the table. I've also made paella, spicy Sichuan blood curd stew (maoxuewang), and pan-fried dumplings in it. If you're cooking a pot of mixed shellfish, you can use the same waterless steaming method!
Q:How do you dish out food after stir-frying in this pan? Do you scoop it out with a spatula?
A:After scooping out most of the food with a spatula, I lift the pan with one hand to pour out the rest. I'm pretty strong, though many people find it too heavy to lift one-handed.
Q:It looks like the two pans are similar, except the wok is deeper?
A:Yes! The seafood pan has a much wider flat base, which is great for ingredients that need to be laid out flat in a single layer like waterless steamed fish. The Perfect Pan has sloped sides shaped for stir-frying and is indeed taller.
Q:Isn't this the 30cm/32cm wok rather than 24cm?
A:Oops, I wrote the wrong number! I just remembered it is 4.5 quarts. I'll go fix the title, thank you!
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Curated reader Q&As and troubleshooting notes are listed above.
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