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Usually, I prefer kitchen tools that have one purpose or function. You know, something that has a single focus that it nails every time: a great Dutch oven, a decades-old cast-iron skillet—you get the idea. So, when I was tasked with testing Staub’s Cast-Iron 2-in-1 Grill Pan & Cocotte, I was skeptical. It’s a beautiful pan that’s clearly sturdy and designed to last, but I wasn’t convinced that it could do anything a skillet (or two) couldn’t.
First, I tested out the grill pan. I figured using it to char halved fairy tale eggplants would be a good trial. After a few minutes, the pan had imparted the veg with impressive, defined grill marks and a smoky flavor. Next, I used the cocotte to make a quick, spicy tomato sauce flavored with garlic and Calabrian chiles. I threw the charred eggplant halves into the sauce, brought the whole thing up to a simmer, and let it cook until the eggplant was fall-apart tender. Served with crispy-skinned seared salmon (also cooked in the Staub pan!) and rice, I was surprised by how simple—yet elegant—the meal was.
