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Frying Pan Q&A

... your questions answered. A blog by Claire - The Frying Pan

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Staub Frying Pan - Induction compatible and PTFE free

Posting date: 30th June 2011 16:50

One type of cookware that is often being ignored at the moment in favour of the well publicised ceramic coated "Green" pan, is the traditional cast iron frying pan .

There was a movement away from cast iron when non stick (Teflon) coatings came onto the market in the 60s and 70s. Cast iron frying pans do need to be occasionally seasoned, and they are heavy, but there are some distinct advantages to the cookware that the generations before us used so frequently.

the food browns much better than in a non stick (Teflon) pan
the cookware lasts! - the non stick properties of ceramic coated frying pans will start to deteriorate quite rapidly whereas a cast iron frying pan will last you years
cast iron is a naturally occuring material - it has no ptfe
a quality, enamelled cast iron frying pan like Staub actually requires less seasoning and care than you would think, in order to be non stick
naturally suitable for induction hobs as cast iron is magnetic

Here is a link to our Staub product care and use guide so you can see what care is involved.