How to Cook with a Staub Cast Iron Saute Pan with Glass Lid

Quick Answer

Use your Staub cast iron saute pan with glass lid for even, moist cooking. The heavy cast iron retains heat beautifully, and the glass lid lets you monitor food without lifting it, keeping steam inside.

Step-by-Step Cooking Guide

1. Preheat the Pan: Place the saute pan on the stove over medium-low heat for 3–5 minutes. Cast iron takes time to heat evenly—rushing leads to hot spots. Check heat by sprinkling a few drops of water; they should sizzle gently, not evaporate instantly.
2. Add Oil and Sear: Add a thin layer of oil (canola or avocado works well) and let it shimmer. Pat your protein dry, then place it in the pan. Sear for 3–4 minutes per side without moving it—this builds a crust. Don’t crowd the pan. Cook in batches if needed to avoid steaming instead of searing.
3. Deglaze and Add Liquid: After searing, remove the protein. Pour in a splash of broth, wine, or stock and scrape up browned bits with a wooden spoon. This creates a flavorful base for braising. Use enough liquid to come about 1/3 up the food—too much will boil instead of braise.
4. Cover and Simmer: Place the glass lid on the pan. Lower the heat to low or medium-low. Let the dish simmer gently—small bubbles should break the surface, not a rolling boil. Check every 15 minutes by peeking through the glass. If liquid evaporates too fast, reduce heat further.
5. Finish and Serve: Once the food is tender (use a fork to test), remove the lid and let any excess liquid reduce for a few minutes. Serve directly from the pan—it retains heat well at the table. Let the pan cool completely before washing. Avoid thermal shock—never run cold water on a hot pan.

Product Facts

• Buy Staub Cast Iron Saute pan with glass lid: Staub Cast Iron 3.5 qt, Braiser With Glass Lid, Matte Black The matte black exterior resists scratches and looks elegant on the table, while the 3.5 qt size is ideal for braising vegetables, chicken thighs, or a small roast.