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.
Cooking in the deep
This number from Staub? It's like a sauté pan and a fry pan in one. Higher, straighter sides keep splatter to a minimum, while enameled cast iron gives you better searing, frying, baking, and braising, no seasoning needed.
Add enough oil to the pan before adding food. You'll want to use enough oil to coat the bottom of the pan. Foods that are prone to sticking, like eggs, may require a bit more oil, while fatty foods, like chicken thighs, don't need quite as much oil to keep from sticking.
Eggs fall into the category of sticky foods that are not ideal for cast iron skillets that haven't built up their seasoning yet. While cast iron can become non-stick with sufficient use over time, a newer skillet will almost certainly cause your eggs to stick to its porous surface.
For more than half a century, French cookware brand Staub has been the choice of top chefs battling it out for dominance in the culinary world.
Dutch Ovens are useful for a wide variety of different kitchen tasks, and deep-frying is no exception. While our Enameled Cast Iron Dutch Oven may seem too delicate for scorching-hot deep fry oil, it's actually an ideal tool for the job.
Always add a drop of cooking oil to prevent damage from overheating. For grills, use the same method as above: preheating your cookware on low for 5 minutes and then brushing oil over the ribs or your food before grilling. Your STAUB cast iron product including handles and lid knobs can get very hot!
Step 3: Add the fat, then give it a few seconds.
I never skip the fat because I love the flavor of eggs cooked in olive oil, but even the most seasoned of cast iron pans will benefit from oil added to a preheated pan. You can go butter here, a neutral oil like canola, or even coconut oil.
All cast iron pans need a fat in the pan to prevent sticking, even if you have the most well-seasoned pan in all of history. I add 1 tbsp of butter for six eggs, which is enough for my family of four. I let it cook in the pan until it becomes golden, which adds to the depth of flavor. Let eggs sit.
Ultimately, the difference between cocottes and Dutch ovens lies in their size. Cocottes are typically smaller than a Dutch oven—often 3.5QTs or smaller—while a Dutch oven can be 7QTs or larger. This means that ultimately, both a cocotte and Dutch oven have their place in your kitchen.
Yes, you can deep fry in your Dutch oven, but it may not be the best weapon in your arsenal for the job. A covered electric fryer with a temperature gauge is ideal for deep frying, but you can make a Dutch oven work, too, under advisement.
Cleaning enameled cast iron
Choose a gentle dish soap, and use a sponge, everyday scrub cloth, or nylon brush. Avoid citrus-based cleaners—this can dull the enamel's exterior gloss.
Best Uses: A cast iron Dutch oven is perfect for deep frying larger items like chicken or batches of French fries. Its depth and capacity allow for plenty of oil and space, minimizing overcrowding. Stainless steel frying pans are another excellent option for deep frying, especially for those who prefer a lighter pan.
So the choice between Staub and Le Creuset really comes down to personal preference around look and feel. While in our product tests we prefer Le Creuset due to its slightly lighter weight and beginner-friendly light interior, we still recommend Staub as a high-quality Dutch oven.
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.
Staub uses stamped numbers to tell you about their products, too. A 28 on a round dutch oven means you're holding a six-quart (6.7-liter) round cocotte. A 28 on a squat braiser signals it holds 3.25 quarts or 3.7 liters.
Think you need a coated “non-stick” pan to make scrambled eggs? Not so! It's totally possible to make a perfect, non-sticking batch of scrambled eggs in your trusty cast iron skillet. And today I'm going to show you how.
First, the black specks you see coming off into your food are not harmful. They are most likely carbon deposits. This happens due to overheating of fats and oils. Using an oil with a low smoke point will carbonize at high temperatures and cause residue from the pores of your pan to rub off onto your food.