No seasoning required. Ever. What other questions do you have about
Enameled cast iron has a naturally slick surface that doesn't require seasoning. This makes it ideal for cooking delicate foods that might otherwise stick to traditional cast iron. The enamel coating allows for easy release of food, making cooking and cleaning simpler.
The cast iron is enamelled, so it's not 100% required but according to an official Staub video, they advise using some vegetable oil, and heat it up for the first time, then after use and all cleaned up, to just rub some more oil into it before putting it away.
No seasoning required. Ever. What other questions do you have about STAUB cookware?
Recommended Cleaning Process
Once cooled slightly, gently rinse the cookware with warm water. If there is food residue clinging to the internal enamel, fill the pot, pan, or dutch oven with warm soapy water and let sit for 15 to 20 minutes. Staub goes so far as to recommend soaking overnight for stubborn food bits.
All STAUB products are enamelled on the outside as well as on the inside. We recommend cleaning with warm water before first use and then drying. Then brush the inner surfaces of the product with vegetable oil, heat it at low temperature and remove excess oil after a few minutes. The product can now be used.
To keep a cast iron Dutch oven in top shape, it requires seasoning with vegetable oil. This process creates a non-stick surface and protects the metal from rust.
As mentioned, Staub is a high-end cast iron cookware maker with a foundry in France. Their cast iron is built to last and covered with multiple layers of enamel to ensure it will. If you're looking for a high-end Dutch oven or skillet, it's an excellent choice.
Keep in mind that STAUB pans are enameled, not nonstick. You need to use some fat like you would in a traditional cast iron pan. 3️⃣ When the butter is bubbly (or oil is hot, if using), crack on your eggs. 4️⃣ Adjust heat up to medium if desired for a crispy egg.
Staub's cast iron is still hand-made in Northern France. Half a century later, Staub's meticulous process remains the same. Each pot comes with a lifetime guarantee and is finished in a range of signature glossy enamel colors—all of which have come to be recognized by gastronomes as a status symbol.
Avoid Cooking Acidic Foods in Cast-Iron Pans
You should avoid cooking acidic sauces in cast-iron pans for two reasons: first, the acid loosens trace amounts of molecules from the metal that can then leach into your foods, imparting a metallic flavor.
Staub's heavy duty cast iron non-toxic cookware is free of lead, cadmium & PFOAs. These incredible cookware pieces don't need to be seasoned before use, and they are naturally pretty stick-resistant (no, really!
However, many modern grill grates made from materials such as porcelain-coated cast iron or stainless steel are already treated with a non-stick coating or are naturally resistant to rust, so seasoning may not be necessary.
Just like with traditional cast iron cookware, you should replace enameled cast iron cookware if any cracks appear. Enameled cookware is more likely to crack than traditional enamel from sudden temperature changes.
Without a good seasoning coat, your food won't taste as good as it could, your dutch oven will rust, and cleaning up after cooking will be more difficult.
Common cooking oils like olive oil will gradually produce seasoning, but won't be as effective as grapeseed oil. Canola, other vegetable oils, and shortening are a little better.
Metal utensils can scratch or damage the enamel. And finally, be sure to keep your pieces clean between uses. Food build up on the enamel can cause sticking.
Both Staub and Le Creuset come from France. Le Creuset is the older brand, founded in 1925. Staub cookware was founded in Alsace, France, in 1974 and is now owned by German cutlery brand Zwilling J. A. Henckels. They each come in a variety of colors, with new ones coming out almost every year.
Staub Workers Are Experts In Enamel Glazing.
Multiple layers of glaze add strength and prevent chipping. At every enamel stage, there is a risk that the enamel may crack due to the firing process. But this is what separates high-quality enameled cast iron from low-cost manufacturers.
It delivers when it comes to quality and longevity, which makes it well worth the splurge. Staub's Enameled Cast Iron Traditional Deep Skillet is a little pricier than the Le Creuset version, but it, too, excelled in our battery of tests.
Non-stick surface: Unlike traditional cast iron cookware, Staub's cocottes come with two layers of glazed enamel coating, making the cocottes rustproof and easy to clean. The matte black interior becomes non-stick over time and gets better the more you use it.