You do not need to season your STAUB cookware. Because it is protected by a multi-layer enameled glaze, it doesn't rust and is completely ready to use straight out of the box.
STAUB enameled cast iron does not require seasoning and can be with soap and water by hand or in the dishwasher.
To care for your Staub enameled cast iron, simply hand wash it with warm soapy water and a soft sponge. Never heat an empty pot or use high heat, as thermal shock can crack the enamel. Avoid metal utensils, which can scratch the glossy surface.
These pans are not non stick so they need time to cook and created a caramelized surface on the meat or whatever ur cooking before moving it.
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 thoroughly. Then brush the inner surfaces with vegetable oil, heat at low temperature and remove excess oil after a few minutes. The product can now be used.
Both Staub and Le Creuset are heirloom-quality, French-made Dutch ovens, but they excel in different areas. Staub is better for searing meat and baking bread due to its black matte interior and heavy self-basting lid. Le Creuset is better for soups, stews, and monitoring browning because of its light, easy-to-clean interior and slightly lighter weight.
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Yes, you can absolutely use Bar Keepers Friend (BKF) on Staub enameled cast iron. Both the powder and liquid/soft cleanser versions are safe to use on the interior and exterior to remove stubborn stains, baked-on oil, and heat haze.
You don't have to season it, it will never rust, and you can clean it with soap and water. If you have burnt-on food residue, you can even let it soak overnight, and any tough spots can be easily cleaned with a baking soda or Bar Keepers Friend scrub.
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!
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For cast-iron bathtub:
Magic Eraser (if there is a lot of soap scum buildup)
Whether Staub is "better" than Lodge depends on whether you are comparing their enameled or bare cast iron. Staub is a premium, French-made brand, while Lodge is an American heritage brand famous for accessible, utilitarian cast iron.
A cast iron skillet is ruined primarily by rust from soaking or improper drying, warping from extreme thermal shock (like cold water on a hot pan), or cracking if dropped. While most seasoning issues are reversible, letting rust cause deep pitting, or fracturing the iron, destroys the cookware permanently.
Yes, you can absolutely use Dawn dish soap on cast iron.
Food sticking to enameled cast iron usually happens because the pan is too hot, isn't preheated properly, or lacks enough fat. Unlike Teflon, enamel is not naturally non-stick. To stop food from sticking, preheat the pan on low-to-medium heat for 4–5 minutes before adding cooking oil.
To clean a burnt Staub (enameled cast iron), bring 1-2 tablespoons of baking soda and water to a boil, simmer for 5-10 minutes, and gently nudge the burnt bits loose with a wooden or silicone utensil. Let it cool completely, then wash with warm, soapy water.
The good news is that the interior enamel routinely tests as lead-free and cadmium-free. As for Staub, its Dutch ovens are made using lead- and cadmium-safe enamel that complies with EU and US (California Prop 65) regulations.
No, you should not use metal utensils on Staub cookware. While Staub pieces are made of cast iron, the entire interior and exterior are coated in a glass-like enamel. Metal tools can easily scratch, mark, or chip this delicate enamel surface.
Enameled cast iron is a healthy and safe choice for cooking. The enamel coating creates a barrier between your food and the raw cast iron, so you don't have to worry about excess iron leaching into acidic or wet dishes.
Enameled cookware and bakeware are completely free from microplastic concerns, making them far superior to non-stick coatings that can flake into food.
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