Staub Daily Pan or something else?

[Anonymous]

I make a lot of stir fries, egg scrambles, sautéed foods, braises. I have been using the ceramic nonstick Green Pan but am tired of replacing every 2-3 years. And I assume cast iron is better for health reasons?

Looking online, it looks like Staub Daily with glass lid would fit the bill. Does anyone have this pan or a different one from Staub? Should I go with the cast iron lid instead?

[Anonymous]

Anyone who pays triple digits for cast iron is an idiot.

If you want cast iron get a Lodge for $35.

[Anonymous]

I saw Yeti is selling a cast iron skillet for $400. 🙀

[Anonymous]

I have a Staub pan — not sure of the name, but it has 2 short handles and a glass lid. I love it for stir-fries, braising, and sautéing, and even quick grilled cheese sandwiches. I don’t like it for egg dishes, and use a non-stick pan for those.

[Anonymous]

you can get stub on a discount - like for $100 on food52 and willing. Staub is a lot easier to keep seasoned plus its lighter than lodge but if you have strong wrists, lodge is great.

[Anonymous]

Anonymous wrote:Anyone who pays triple digits for cast iron is an idiot.

If you want cast iron get a Lodge for $35.

DP: Anyone who thinks that you have to pay that much doesn’t know how to shop. I have some Lodge pans, and they seemed very different to me vs the Staubs. I’ve kept my uncoated Lodge pans for things like fried chicken and bacon. I used the enameled Staubs for almost everything else, except eggs, which I usually cook in nonstick pans.

IMO, anyone who doesn’t recognize different levels of quality really is better off with the least expensive option that meets their needs.

[Anonymous]

Anonymous wrote:Anyone who pays triple digits for cast iron is an idiot.

If you want cast iron get a Lodge for $35.

I have had a couple Lodge pans and really dislike cooking with them and cleaning up. I’ve kid they weigh so much. I spent “triple digits” for a Field pan and cook a lot more with cast iron. Light, noticeably smoother, no need to reseason or be fussy about cleaning.