No matter what the inside of your enameled cast iron cookware looks or feels like, food will stick to it if you don't allow it to fully preheat. Five or six minutes usually does the trick. You're also going to have a sticky situation if you try to skip the butter or oil.
One of the most common reasons for stuck-on food is using a heat setting that is too high and overheating a Dutch oven.
Cast Iron Cookware needs to be seasoned, i.e. treated with oil, to create a non-stick coating. Even if you have a pre-seasoned cast iron cookware, it will still need seasoning periodically. Another common reason is cooking on too high heat. This burns the food and causes it to stick to the pan.
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.
Cleanup is easy with fully enameled cast iron, just wash with soap and dry. You never have to season our pieces and you can even leave them to soak.
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.
The surface of the matte black enamel is not covered with a separate non-stick coating. The use of oil prevents your food from sticking, and a little bit of oil is always necessary to prepare food.
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.
In a small bowl, mix baking soda with water to form a thick paste. Apply the paste to the pan with a soft sponge and rub in a circular motion. This mild abrasive removes stains without harming the enamel. Once the stains disappear, rinse the pan and dry thoroughly.
It's important not to overheat your Le Creuset Cast Iron Casserole – this can cause food to stick. Always cook on a low to medium heat, whatever heat source you're using. Make sure you build heat gradually too.
Two words: heat & oil.
Using oil prevents food from sticking and helps to add another layer of seasoning as you cook.
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.
GREASE THEM UP
Unlike seasoned cast iron, enameled cast iron is not a nonstick surface. To avoid sticking, cook over medium heat using adequate amounts of oil or fat. If sticking does occur, use dish soap, water, and a non-scratch scouring pad to scrub away the mess.
The short answer is no, we don't recommend it. It's a quick way to cause scratches or chips to the enamel surface. Instead, we recommend the use of wooden or silicone tools.
Bar Keepers Friend Soft Cleanser
In this case, Staub recommends using Bar Keepers Friend, a soft cleanser.
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.
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!)
In an enamel-coated Dutch oven, prolonged cooking with acidic ingredients may discolor the interior coating but doesn't erode it. The bottom line is, if using a seasoned cast iron Dutch oven with highly acidic foods, ensure the pot is well seasoned and limit cooking to short periods.
The Best Way to Clean Your Burnt Dutch Oven with Baking Soda
The method I tested and found to be the best is simple: Let the water come to a boil, add the baking soda, and give it a good stir. After a few minutes of simmering, use a wooden spoon (no metal on that enamel surface!) to nudge off the burnt-on bits.
One concern with enameled cast iron is the potential presence of lead or cadmium in the enamel coating. These toxic metals can pose health risks if they leach into food. However, high-quality manufacturers like Caraway adhere to strict safety standards to ensure their products are lead- and cadmium-free.