In this case,
tl;dr: boil water in the stained pot then add in baking soda (2 tbsp baking soda per quart of water), let it all simmer for ~10 minutes, then scrub the stains off.
Food52 x Staub Oval Cocotte, 5.75QT
Rinse the pan under water (this helps the Bar Keepers Friend from falling off the pan). Sprinkle about a tablespoon of Bar Keepers Friend on a small portion of the pan bottom. Using a damp sponge, get your elbow grease on and get scrubbing!
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!
Bring water to a boil: Next, fill the Dutch oven with water so that any food residue that might be burned on is covered. Bring the water to a boil, then remove from heat and allow the water to loosen the residue. Scrub the interior: Once the water has cooled, use a brush scrubber to scrub any residue.
Seasoning regular cast iron provides a protective layer that separates bare metal from food and liquid. And helps prevent the cookware from rusting. However, every piece of Staub cookware is enamel-coated with three layers of glaze. So seasoning enamelware is unnecessary.
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.
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.
Why Is Staub So Expensive? Handmade in northeastern France, each Staub Dutch oven undergoes a lengthy, multi-step process with a variety of quality-control checks along the way. (Fun fact: Le Creuset's cast iron Dutch ovens are also made in France!)
Terms of Guarantee for Staub products
"We support our enamelled cast-iron products with a limited lifetime warranty from the date of purchase for any manufacturing or material defects, provided the enamelled cast-iron product is used in accordance with the maintenance instructions provided with the product.
To prevent burning, reduce the oven temperature during preheating. The first approach is to modify your baking temperatures. If you find the bottom crust burns or becomes too thick, reduce the preheat temperature.
In this case, Staub recommends using Bar Keepers Friend, a soft cleanser.
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.
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.
Don't panic, that white haze on your STAUBs is just food residue that can be easily cleaned with what you already have in your pantry.
At STAUB, we use a state-of-the-art matte black enamel that is particularly scratch-resistant. This was initially designed for particularly frequent use in restaurants. Even though our matte black enamel is remarkably scratch resistant, please follow the instructions for proper use.
As evidenced by the many establishments that rely on Staub's cast iron goods, they are extremely durable while also beautiful enough to serve food from. The brand's collection is very curated with fewer pieces than Le Creuset, and pieces products tend to be slightly more affordable.
Did you know BKF is safe for enameled cast iron? 🧐 Take an example from Megan, who used our Soft Cleanser to clean up the burnt-on residue left on her.
First, you can preheat it dry and empty in the oven, where the indirect heat circulates evenly all around the Dutch oven. Second, you can preheat it on the stove with water or oil covering the bottom of the pan.
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.