Staub Cast Iron Double Handle Skillet review
Available in three different sizes, this attractive and high-quality skillet pan performed brilliantly in test. Read our full review of the Staub Cast Iron Double Handle Skillet pan.
- large, wide, flat base, two sturdy handles, attractive design, not overwhelmingly heavy
- hard to toss ingredients
Staub Cast Iron Double Handle Skillet summary
This cast iron skillet from Staub, well known for its iconic cocottes, features the same high-quality finish and excellent performance. Unlike some of the other cast iron skillet pans we’ve tested, this one isn’t in the classic frying pan-style design, rather it has two lug handles, like a paella pan.
This skillet comes pre-seasoned meaning, after a quick rinse, it’s ready to use straight out of the box. It’s available in three sizes: 20cm, 26cm and 32cm.
- Read our full guide to the best cast iron skillet pans
How easy is the Staub Cast Iron Double Handle Skillet to use?
This skillet pan is beautifully presented in the box. It’s securely packaged and it’s clear to see that this is a high-quality piece of cookware. The handles are angular, rather than curved, and are stamped with the Staub logo.
It’s certainly weighty (though not overwhelmingly so), but when it’s carried using the two lug handles the weight is distributed evenly.
This pan is suitable for all hob types including induction and is also safe to use in the oven. It can’t be used to toss ingredients as you would with a frying pan or lightweight skillet, but we feel this pan is better suited to soupier or one-pot recipes.
It took around four minutes to heat up – about what we’d expect from a pan this size.
To put this skillet pan to the test we cooked a ribeye steak to see how well the pan seared food and fried eggs to see whether the pan can be used to cook delicately. With both the steak and the fried eggs we were able to test out the pan’s non-stick capabilities.
This Staub pan produced a fantastic fried egg. The white was fully cooked while the outer edges were delicate and crispy. The underside had been gently and evenly browned, and the yolk remained soft and runny. The egg was easy to remove, too, as it effortlessly slipped out of the pan. We couldn’t have asked for anything more.
After letting our pan getting very hot, we lowered in our steak and let it be for a few minutes. We managed to achieve a nice brown sear with a defined crust on both sides.
This is an expensive pan but it looks gorgeous and is able to cook both delicately and ferociously brilliantly well. You won’t be able to use it like a classic frying pan, and we found that the lack of long handle made it a little difficult to remove from the oven when wearing thick mitts.
Sizes available (cm): 20, 26, 32
Materials: cast iron
Induction compatible: yes
Oven safe: yes
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