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Old 01-23-2012, 10:27 PM   #1
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Which pan is better, Staub or Swiss Diamond?

I am looking at pans for everyday usage, and have narrowed my search down to Swiss Diamond or Staub.

What is the advantage and disadvantage of these pans?

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Old 01-23-2012, 10:50 PM   #2
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Arent they completely different?
Less is not more. More is more and more is fabulous.
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Old 01-29-2012, 08:38 AM   #3
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I got the Swiss Diamond 12" fry pan and 2.5 qt. saucepan about a month ago. The non stick surface is fabulous. I even severely burnt apples with sugar and the sauce pan wiped out with a wet paper towel. I though Staub was enamelled cast iron. You may want to mix them for different purposes. Staub is very good quality but heavier, but a pan for roasting might be a good choice.
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Old 01-29-2012, 04:24 PM   #4
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Vollrath used to make some nice stuff. I see it's still made in the USA.
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