The ZWILLING Staub 120130-23 Frying Pan is a 30 cm cast-iron skillet finished in black enamel. Designed to provide even heat distribution and strong heat retention, this pan is suitable for stovetop cooking and oven use. Its heavy cast-iron construction supports searing, frying and braising, while the enamel surface simplifies cleaning and resists regular wear.
Advantages
The cast-iron body ensures steady, uniform heat and long-lasting thermal performance, which helps achieve consistent cooking results. The enamel finish reduces the need for seasoning, offers a durable, non-reactive cooking surface and makes the pan easier to clean than raw cast iron. Compatibility with a range of heat sources, including gas, electric and oven, extends the pan’s versatility for different recipes and techniques.
Suitable for
- Searing steaks and meat to develop a caramelized crust
- Pan-frying vegetables and fish
- Braising dishes that start on the stovetop and finish in the oven
- Preparing one-pan meals that benefit from stable, retained heat
When it may not be suitable
The pan’s substantial weight and cast-iron construction may not be ideal for users who need a lightweight option or have limited wrist strength. The enamel finish, while durable, can chip if subjected to severe impacts or dropped, so it is less tolerant of rough handling than thin stainless-steel cookware.
Key specifications
- Material: cast iron with enamel coating
- Colour: black (enamel finish)
- Diameter: 30 cm
- Suitable for: stovetop and oven use
- Cooking methods: searing, frying, braising
How to use
Preheat the frying pan gradually on the chosen heat source to ensure even temperature across the surface. Use moderate amounts of oil or fat when searing to promote browning and prevent sticking. For recipes requiring finishing in the oven, transfer the pan once it is preheated and follow the recipe’s temperature and timing. After cooking, allow the pan to cool slightly before cleaning; wash with warm water and a non-abrasive sponge. Avoid thermal shock by not immersing a hot pan in cold water.
What to consider before purchase
- Weight and handling: cast-iron construction is heavy compared with thin metal pans
- Care needs: enamel resists rust but can chip if dropped or hit
- Compatibility: works on gas, electric and in the oven; check induction compatibility if required
Usage recommendations
For best results, preheat the pan gradually and use medium to medium-high heat for searing. Allow foods to develop a natural crust before turning to minimize sticking. Clean with warm water and a soft sponge; avoid metal scouring pads that could damage the enamel. Store carefully to prevent impacts that might chip the finish.
