Two perfect eggs.
I own three of these mini pans. I own two 9" inch and two 11" Staub skillets as well. Overall, I own 23+ pieces by Staub. I own Le Creuset and I sell and own Vollrath commercial nonstick cookware for a living and I cook. Staub's greatest strength is browning meat and sauteing vegetables. Eggs are tricky in these pans but worth it if you know how to use them.
The Caveat: You must understand how these pans take heat and break them in with a proper seasoning, not curing, before using on a daily basis, especially if you want to do eggs. These pans should be in every home simply for what they represent in quality and performance.
I"m going to set forth the proper way to season and clean pans because I've never found one person who gets it right. I know, you want my credentials. I learned the proper way to season pans and clean pans on the job cooking 10 hours a day 10 days in a row, 25 weeks a year. The mindless repetition of my job taught me how pans take heat and how to...
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