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爱做面包的太阳花
Mar 11, 2021
Cast Iron
Staub Oval Cast Iron Pan for Waterless Steamed Fish ❤️ Fits Two Whole Fish at Once
Staub椭圆铸铁无水蒸鱼锅❤️可一锅蒸两鱼
Once again, I have to praise this amazing pan.
Since buying it, I use it almost every other day or every two days. My family loves eating fresh live fish 🐟. Two barramundi like these (1.6 lb + 1.5 lb, just over 3 lbs total) 🐟 used to require a three-tier steamer before I got this pan (Photo 4). Washing and drying the steamer tiers plus all the plates was so much work 🤣🤣🤣. Now I only need to wash one pan, which is so convenient and saves a lot of time. Thanks to the heat retention of cast iron, both fish cook in under ten minutes.
💡 Baker's Q&A & Troubleshooting (9)
Distilled from Author's NotesQ:I couldn't find this exact model. Where did you buy it?
A:If you are in China, you can ask around where to find it. I bought mine on the Williams Sonoma website in the US for $199 on sale. I've heard of deeper discounts, though they are rare. Keep an eye out and it will drop to $199 again, as it stayed at $199 for quite a long time. Isn't the matte black one $179? I really like the black finish, I just already have a 28cm black pot.
Q:How much did you pay for this pan?
A:I paid $199.99 before tax, and just under $220 after tax. Yes, that was the sale price.
Q:Thanks for sharing!
A:Your products are truly great to use, combining beauty and practicality.
Q:I also steamed sea bass in a seafood pan. I placed it in the middle with space on both sides, steamed for 10 minutes, and let it sit covered for 5 minutes. It was slightly overcooked.
A:Same here! I eat whatever fresh catch our local seafood group has: humpback grouper, cod, or regular grouper. As long as a live fish doesn't have too many tiny bones, I love it all and I'm not picky. I haven't used the Le Creuset seafood pan, so I can't compare them directly. Different pan shapes, designs, and brands will naturally cook differently.
Q:Do you really steam it directly without adding any water?
A:Yes! Just spray some oil in the pan, lay down scallions and ginger, and drizzle a little cooking wine over the fish without adding a single drop of water. 🤝🤝 If you love eating fish, this pan is super practical.
Q:Do you need to put anything under the fish? Will the bottom cook faster than the top?
A:Add a bit of oil at the bottom and lay down plenty of sliced ginger and scallion pieces. The fish releases moisture as it cooks, and the heavy lid and pan design lock that moisture inside so it cannot escape.
Q:Is this raw cast iron, or does it have an enamel coating inside?
A:The interior is matte black, so it doesn't look like glossy enamel.
Q:What heat level do you use? Will it burn with only a little cooking wine?
A:The fish releases its own juices as it cooks, and the heavy, tight-fitting lid locks all that moisture inside, so don't worry about burning. Start on high heat for 1 to 2 minutes, turn down to medium heat for 5 to 6 minutes, and finish on low heat for 2 to 3 minutes. Once I open the lid and see it's cooked through, I turn off the heat. Scoring the fish a few times also helps it cook faster.
Q:I also steamed sea bass in a seafood pan. I placed it in the middle with space on both sides, steamed for 10 minutes, and let it sit covered for 5 minutes. It was slightly overcooked.
A:Same here! I eat whatever fresh catch our local seafood group has: humpback grouper, cod, or regular grouper. As long as a live fish doesn't have too many tiny bones, I love it all and I'm not picky. I haven't used the Le Creuset seafood pan, so I can't compare them directly. Different pan shapes, designs, and brands will naturally cook differently.
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