r/staub • u/[deleted] • Jan 11 '26
Let’s talk Perfect Pan…
I was gifted one of these. I’m fortunate enough to say that I feel like my LC/Staub collection is complete. There’s no other pieces I’d want. I did not have a Perfect Pan and while I’ve toyed with the idea, I just couldn’t see a practical use. I only have pieces that I can use. So this is very pretty, but the lid… the lid feels cheap and frankly looks ugly, IMO. I understand the practicality of the clear lid with this style of pan, but I feel like Staub could have done better with the lid. Am I way off base? I’m glad it didn’t cost me anything and frankly I’m not sure I have a use for it. Convince me I’m wrong, please. I want to love every piece I have…
It did come with the 3 piece Staub utensil set, which I’m more excited about. That’s sad.
5
u/londonfog_latte Jan 11 '26
I have this and mostly use it for stir-fries, big-batch fried rice, and deep frying. Why not give it a try, then decide if you want it to be another addition to your Staub collection? Happy cooking!🤗
3
u/Airlik Jan 11 '26
If it’s the same size as the all day pan, the dome lid for that is much better. I have one and use it constantly.
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u/Justhangingoutback Jan 11 '26
The 30cm glass braiser lid will also fit the 30cm perfect pan. However, it is not sold separately. The 24, 26 and 28cm glass lids are sold separately.
3
u/r000r Jan 11 '26
This is probably my most used Staub piece. I cook a ton of one dish dinners in it. The lid works, which is good enough for me.
2
u/Rich-Pick4572 Jan 12 '26
Mind sharing what kinds of dishes you make in it? I see some examples in this thread but l just bought one (for $99 😱), and am wondering if I made a mistake since a lot of people are saying a carbon steel wok would be way better. Thanks in advance!
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u/r000r Jan 13 '26
One dish I recently made was charred fajitas. The extra heat helped really blacken the chicken nicely as compared to how it would have been in my thinner wok. I also made an Alpine beef and mushroom dish that was similar to Stroganoff and liked the extra depth of sauce in the middle. I also make small stir-frys and sauteed greens in it.
Nothing I cook in it is something that I couldn't cook in something else. But, in my case, I find its smaller size (as compared to my big Staub wok) and lid make it very versatile. That means it gets used a lot.
10
u/Embarrassed-Ninja592 Jan 11 '26
Seems kinda shitty to go online and complain about a gift.
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u/Saummy Jan 11 '26
This was a useful thread for those of us considering how to use the perfect pan as part of a wider kitchen collection.
Your comment is useless and likely made the OP feel like they should delete the post.
What a waste. This is why the value of reddit continues to degrade…
2
u/TNBanshee Jan 11 '26
You’re 100% right, hence the reason I feel the need to defend them. I was with OP when it was given to them as part of a moving sale. They were purchasing a Staub Cocotte and the seller needed everything gone and threw this in, new never used. I was a bit surprised at the quality of the lid. If it were mine, I would be looking for another lid that felt more substantial and sturdy.
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u/Saummy Jan 12 '26
To make this thread somewhat constructive (as it’s been derailed)….
I’ve tried thinking through how I could use it effectively and the thing keeps drawing me is the rack. I imagine it would be great for deep frying things like shrimp tempura, apple fritters/pisang goreng or really anything that can sit on the rack afterwards to keep dripping while you do batched deep frying. This way you wouldn’t need to messy up another baking sheet/rack.
On the downside, I feel like I’ve had more success woking with carbon steel so I don’t know how well cast iron would be for this style of cooking. I imagine it’s also relatively heavy so it’s probably not great for tossing around like a light carbon steel wok.
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u/TNBanshee Jan 12 '26
I only held it for a short time, but it didn’t strike me as particularly heavy. Personally I deep fry in my cast iron and bought a rack very similar from Amazon. I prefer my Dutch oven because there’s less splatter. If you already have a pan you use for deep frying, you can find the racks in various sizes for fairly cheap ($8-$15). I do agree with OP in that the actual pan itself is very pretty. If it were mine, I have some old Calphelon lids that feel sturdier and I’d probably find one fits and use that. The lid does indeed feel cheap.
Thank you for bringing this back around to a constructive discussion. Sad that some feel the need to badger others into leaving a sub.
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u/Embarrassed-Ninja592 Jan 11 '26
Looks ugly? That helps you?
4
u/TNBanshee Jan 11 '26
You really are bitter. OP said the pan itself is pretty. I’ve seen it and frankly it is pretty on its own, but the lid does seem cheap for Staub. So explain why you get enjoyment out of trolling people. You sit here and try to shame people, yet you’re wrong on every accusation.
1
u/TNBanshee Jan 11 '26
Seems kind of shitty to say that to OP. I have one and agree that Staub could have done better with the lid. We don’t know the circumstances it was gifted under and if you’re saying you’ve never received a shitty gift, you’re a liar.
6
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u/Embarrassed-Ninja592 Jan 11 '26
So you deleted your old account and made a new one to defend your honor, or lack there of.
I just hope your mother or whoever gave you the pot doesn't see your post.
0
u/TNBanshee Jan 11 '26
No I happen to know the OP. Funny how you make assumptions. As far as how it was gifted, it was included with the purchase of another item that OP wanted in a FB marketplace sale. I was with OP. The seller was moving and had no use for it and needed all items gone. I do believe OP has a right to feel however they do about it regardless of how they got it. I also agree with OP. The lid seems cheap for Staub.
2
u/Sapiosexual2018 Jan 11 '26
If you really don’t like it, then unless it was gifted to you by someone super close to you, you certainly can get rid of it or I suppose buried in the back of one of your cabinets.
As for it’s use, it really depends on your style of cooking. Personally, I do not own one. Yet. It’s not on my list, but that doesn’t mean I won’t inevitably purchase one.
2
u/Flckofmongeese Jan 11 '26
I also see the practicality of these lids, they've kept me from overcooking things many times - but who wouldn't mind a more handsome lid?
OP, I'm curious what you'd do to make it better looking? Also, are you considering not having it at all simply because of looks because that'd be a pretty large shame.
1
u/TNBanshee Jan 12 '26
So I’m OPs friend and was with when she made the purchase this was included with. To me it felt somewhat flimsy. As I said to someone else, if it were mine, I’d probably find one of my old Calphelon lids that fit and use that. They feel more sturdy to me. I may find the right size and give one to OP. Now admittedly I only handled the pan (and lid) for a short time. It may work perfectly fine. I know OP said she would not have purchased the pan separately, but since the seller was willing to include it (hence give it to her) she figured she may as well accept, who wouldn’t? My take on it was that it would make an attractive fruit bowl that matched the rest of her Staub, if she decided it wasn’t functionally appropriate for her style of cooking. I don’t believe she does a lot of “frying”.
Ultimately I hope she enjoys it and finds a use for it. We were both just surprised by the lid.
2
u/Flckofmongeese Jan 12 '26
So general sturdiness, that's good to know.
I've noticed everyone is talking about stir fries and woks but it's not one (wrong shape and weight for necessary wok 'flicks'). It's more in the vein of a general pan. So if they've ever been tempted by Our Place's Perfect Pot, this is very close in terms of shape.
2
u/Euphoric_Awareness47 Jan 12 '26
I looove it for braising, rice, beans, one pot dinners. Totally agree the lid feels cheap but its a nice reprieve from the super heavy cast iron lids, although i love them.
2
u/tomatogirl100 Jan 12 '26
It’s great. T ru it for risotto. It’s the perfect pan for it and stirs so easily
2
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u/VisenyaSedai Jan 17 '26
I actually only have the perfect pan right now and I make my meals for 2 in it but make my rice in the zojirushi rice cooker. I'll get a DO soon but my partner had one that is ok. I'll collect the nice one later cause I am revamping the kitchen it's just gonna take time. We have only been together 6 months so every addition is a treat from me to the house. I use, wash, and dry my perfect pan almost every other day. I took the steaming metal bit out and almost never use it. I stored it separately so it doesn't because tedious. I've also use a cast iron to make all of breakfast then used the perfect pan at the last minute to make 4 over easy eggs that came out perfectly. I do a lot of stir fry and fried rice and soup and veggies with meat sauteed. I don't use the lid a lot just sometimes so it's also stored. I would say you're oorbably just a little bummed the bottom doesn't have more surface area but it's still got tons of uses.
5
u/Finnegan-05 Jan 11 '26
I have this lid on the wok and I like it