How to Season Enameled Cast Iron Cookware

[@1ronhall]

You always deliver valuable content ..... thanks for your videos

[@Iniamelendez]

By manufacturing recommendation, any type of abrasive use can damage the enamel finish. Per manual instructions, it recommend that after cleaning if there is any residue, to add boiling water with 2 to 3 tbsp of baking soda, let sit for a few minutes, repeat process if require, it removes everything effortlessly. I am sorry to say that you shouldn’t be telling people to use an abrasive like a chainmail because that is your personal choice. If they follow your advice or recommendation, if any of your viewers damage their cookware, you aren’t going to replace it for them and the warranty coverage wouldn’t cover it because they were not suppose to use an abrasive in the first place. I am just saying. You have a good day.

[@Cook-Culture]

Chain mail is brilliant on enameled cast iron. It's fast and effective and will not damage the surface.

[@thekurtlocker.]

@@Cook-Culture @3:35 you can clearly see how scratched the surface is. I have never seen enameled cast iron look that rough and that will definitely make things stick more. Maybe with enough layers of seasoning you could completely fill all those scratches in and it won’t be too much of an issue but still seems like a bad idea.

[@Cook-Culture]

@@thekurtlocker. Howdy, the enamel is as hard as rock and doesn't 'scratch'. You can chip it but regular cleaning does not damage the surface. This pan was heavily used in a commercial kitchen and what you see is some carbon residue, which is quite soft and easy to mark. This pan could use a very very deep cleaning due to the harsh environment it was in.

[@ypcomchic]

So take your chain mail scrub and rub it all over your home window glass. Is it scratched? Then it scratches enamel because of what exactly you said in the beginning of your video-enamel is a GLASS coating. So do not use chain mail to clean your enamel pans

[@MrPhilgos]

Scratched, yes: but how can you say the chainmail did it? That oven has history.@@thekurtlocker.

[@kaylaboyles2668]

I reached out to a Le Creuset representative to ensure seasoning an *enameled* cast iron would not damage the cookware and they verified it will not. I will attach the exact response from Le Creuset with their instructions. I recently purchased various Le Creuset Enameled Cast Iron pieces in the color Meringue (light cream) and I am disappointed in their “less-stick” capabilities. Here is the response from Le Creuset: “Colette (Le Creuset) Jun 17, 2022, 17:03 EDT Hello Kayla, Here are some care instructions for your Enameled Cast Iron Signature Braiser: Though it is not necessary, we recommend seasoning our black satin/ cream color enamel cookware to ensure a better cooking experience from it's first use. Simply coat the satin black enamel with cooking oil (except Olive oil), place face down on a baking sheet in the oven and bake at 350 degrees for 15-20 minutes. Once the pan has cooled, simply wipe the inside with a paper towel and it's ready to use or storage. Repeats as often as you desire. Thank you for being a great part of Le Creuset. Regards, Colette”

[@Cook-Culture]

Thanks for sharing. Great response from LC.

[@Hotpepper2005]

I wonder why “except olive oil “? Do you know?

[@iofs3338]

​@@Hotpepper2005olive oil has a low smoke point

[@praetorxyn]

@@Hotpepper2005 The smoke point of olive oil is 350, which is just too low for what you're trying to do here.

[@GRACIELAYSUSPLANTAS]

Hola Kayla, ¿podrías por favor decirme si también cubriste con aceite el esmaltado exterior?.Muchas gracias desde España

[@charliehelmijr]

Bit of a weird advice, considering even using metal untencils is not advised for enameled cooking wear. Especially since there are ways to remove carbonization with some cleaning products that would still be safe for the enamel. Wouldn't you worry about creating a 'loop'? Scrubbing, but ruining the enamel, more gunk buildup, scrub it again, ruin the enamel some more, more gunk, etc.

[@Cook-Culture]

No, not all. Treat it like a cast iron pan. Use chain mail to clean.

[@charliehelmijr]

@@Cook-Culture very substantiated reply. Thanks.

[@ryanschuckel3419]

Great advise! I learned to wipe on thinner, if it looks “wet” wipe more. There is still oil there and it polymerizes more evenly, you won’t have any spots. This goes for cast iron and carbon steel.

[@rona9533]

Thank you for this video! I had a pan I thought about throwing away, but now I know I can do this and keep on using it. It isn't something I would do on enamelware that is less than 10 years old, but my favorite old pan that I've grown up with is going to get a new lease on life.

[@Cook-Culture]

Great news!! Thanks for letting me know

[@Sheywh12]

So we don’t do this on new enamel pans ??

[@rona9533]

@@Sheywh12 personal choice. If you want to do it on newer pans, go for it.

[@mrp2209]

Hey Jed, thanks for the video! I own two pieces of Le Creuset and to be honest, I have never used a chainmail in them because I was afraid I will damage the enamel. I normally clean them quite quickly after cooking or sometimes I leave them to soak for 10-15 minutes. I guess you could make any enamel to be non stick, but do I really want that? I think I don't. For me enamelled cast iron is something I use to enhance flavour. All the bits which are getting stuck to the bottom of the pot are pure flavour which go straight into your food when you deglaze with some stock or wine or even water. I guess it depends on your cooking style... Cheers! Mihai

[@Cook-Culture]

Hi Mihai, yes, agreed. It depends on the style. You put in the effort to understand your cookware. This video is meant for people that struggle with enameled iron and are a bit lost. This doesn't mean that they must follow these instructions but it's one way.

[@worahr]

@@Cook-Culture Manufacturer of cookware for one covered with baked enamel, states explicitly that you should not use anything abrasive to wash it. It is covered with baked enamel, so it is not cast iron. It is protected by enamel. It should be cleaned by leaving hot water for 10-15 min. Also there could be brown spots developed in enamel and this is the Patina, and it should not be removed. Sometimes, those who struggle should probably read the manual first :)

[@Cook-Culture]

@@worahr What the manufacturer's state and what's practical are sometimes at odds.

[@xervoo6419]

@@Cook-Culture I'd argue that there's a good reason why manufacturers state the things they do. They have done tests to an extent that no consumer (even if they own a store) will do. Don't create videos based on your own opinions when you cannot be sure of the statement's validity or potential harm to equipment costing hundreds of dollars. OR if you do, at least make clear at the beginning that the question is under debate, and that many argue that seasoning enamelled cast iron is unnecessary or even harmful.

[@Cook-Culture]

@@xervoo6419 I have yet to find a brand that's tested with chain mail (except Lodge), and when I've brought it up they're like "meh, whatever". We have sold thousands of chain mail and I've been using them for years. I have never heard of or seen chain mail damage enamel.

[@harunozx]

I need help! I seasoned the back of my enameled cast iron pan and it looks burnt now, how can i clean it? Great video by the way

[@Cook-Culture]

Hi, yes that makes a bit of a mess! Use Bar Keepers Friend

[@120id9]

Do you need to let the pan cool down completely between seasonings? I ask because I’ve got my pan in the oven for the first layer right now, and it seems a waste of heat and electricity to have the oven cool down and reheat before second layer of seasoning.

[@Cook-Culture]

I get that, but yes, it's best to let it fully cool. Think of it like letting paint dry between coats.

[@okayman2057]

can I use regular oil, bacon grease, canola oil to season the pans as well? I see you used wax.

[@whyterabbits3328]

I have a vintage Le Creuset 7.25 quart dutch oven circa late 60s or early 70s. The cooking surface is worn and feels rough to the touch. There's no exposed cast iron; rather it seems like a layer or two of the top enameling came off, leaving the beige enamel color but with the feel of rough cast iron. It still cooks well on low-med heat but doesn't sear well, as the high heat for searing causes the meat to burn and stick. Wondering if you have any suggestions, or videos, dealing with this type of situation? Do you believe the method and product outlined in this video might work to restore the cooking surface of my dutch oven? I sure hope so, as it's nearly perfect other than the worn cooking surface. Thanks so much for your tips and time!

[@Cook-Culture]

Hi, thanks. Shooting in the dark without seeing the pan, but yes, I would try and build a seasoning on the pan.

[@RenHeff]

You shouldn't use high heat with your Le Creuset, it's not meant to be used on high heat

[@MichelleHotchkissArt]

Doesn’t chain mail scratch up the black enamel inside the pot? I’m going to do this with my new LC skillet and Staub braiser and Cocotte I just ordered. Thanks!

[@Cook-Culture]

Hi, you'd think so but it does not. The rounded chainmail is strong enough to 'polish' off anything cooked/burnt on but you can be delicate enough to not damage your seasoning. It's the perfect material for maintaining all iron cookware.

[@jamesaroeuett1567]

You do not need to use anything that abrasive. Warm water and a soft sponge will be plenty. You can let warm water soak in the pot. You can use mild dish soap (Dawn, Ajax, etc.). You can even make a paste from kosher salt and warm water if something is really stuck. There's no need to use chainmail on enameled cast iron or even uncoated cast iron. If your food is sticking that much, you need to re-season bare cast iron or work on your cooking technique.

[@Cook-Culture]

@@jamesaroeuett1567 Hi James, thanks for your comments. I'm glad that you have a method that works for you with your cookware. For us, we use chain mail as it isn't abrasive, it's smooth. This allows us to polish the surface as we clean it which prepares the seasoned surface. Kosher salt is much more abrasive than chain mail but if applied properly it works great too. As for your 'mild' soap suggestions - Ajax and Dawn are harsh detergents, which are chemically formulated to cut grease, which will destroy seasoning over time which will lead to the premature requirement of stripping and reseasoning. Plain water and chain mail are all you need to clean with. I agree that cooking technique and seasoning are the main factors in how much food will stick to a pan, but we've found, after helping thousands of customers transition to cast iron and carbon steel cookware, that nothing works better for daily maintenance than chain mail.

[@helloheidi02]

Michelle please reach out to Zwilling or LC before you follow this guy’s advice. You don’t want to damage your beautiful new pans. You can even call the outlets directly if the customer service number is busy.

[@the_original_vankarya]

Can you do the same in the gas cooker instead of oven? Cause my Le Creuset pan has a wooden handle

[@Cook-Culture]

Yes

[@vincentc7604]

NOOOOOOO! don't use any steel scrubber on enamel. It will scratch the finish (and make things stick worse) and shorten the life of the pot. It even says that in the Staub manual! You can see the scratch marks he left in the video. Use a Scotch-brite pad or similar. Enamel is basically a glass. Would you use a steel scrub pad on your windows?????

[@Cook-Culture]

Have you tried chain mail before?

[@tonygeddes9558]

I love hot the red exterior on my Staubs become darker while I’m cooking with them. I just love my Staubs period!

[@virginiachristi7129]

After watching this video, I bought Buzzywaxx and followed your instructions. My white pans came out brown. I emailed Buzzywaxx and they said that enameled cast iron should not be seasoned and there is nothing they can do to help. Do you have any tips for getting the brown off or un-seasoning it?

[@Cook-Culture]

Some barkeepers friend will take it right off.

[@genejaytre]

So can we still do the old school oil?

[@tudorverde]

Is it ok to scrub with the abrasive chain on the enamel? Will it expose the iron and interact with acidic food?

[@Cook-Culture]

Yes, totally fine. The enamel is rock hard.

[@marcialett4595]

Did you say use fussy wax and where would I find that wax . I got new pans today and I want to season them before I use them. Thanks in advance.

[@Cook-Culture]

Hi, Buzzywaxx is the brand

[@Syd7088]

Hi, I just got my new enamel dutch oven, after I cooked soup, do i need to remove the food immediately (after it cooled down) and not let any food soak in it?

[@Cook-Culture]

You can leave food in there, no problem. Enamel is non-reactive

[@TuncTurel]

I'm a bit confused. I got a Staub Cocotte 22 as a gift. It says in its booklet to never use anything that can scratch the glass enamel layer on the inside surface of the pot. It advises to use warm soapy water and to clean it with a soft brush. Is the Staub in your hand a different product? Maybe one that has no such layer?

[@Cook-Culture]

I have found that all manufactures err on the side of caution, which makes sense. I have great success with chain mail. It is not abrasive.

[@amypauley9322]

The directions on my Lodge enameled cast iron says not to use metal, and indeed, it looks like you scratched up the interior of that pan you cleaned with the chain-mail scrubber. Directly from Lodge "3. If necessary, use nylon pads or scrapers to remove food residue; metal pads or utensils willing scratch or chip porcelain." Is the pan you cleaned enameled 9n the inside or? I'm very confused.

[@Cook-Culture]

Hi, yes, the pan is enameled in the inside and I use metal tools with them

[@DaleLadDaz]

what is the wax called, buzzy wax, fuzzy wax? i just cannot make it out and cannot find either on uk amazon

[@DaleLadDaz]

nm found it, buzzy wax for others wondering

[@michaelvining-xi6pn]

I have just watched your curing of enamel cookware, I would love to see you drop an egg in it to see the result. Thank you Mick. A retired gentleman living in France.

[@mssara6589]

I’ve done the post season on the stove with grape oil turned up the heat gradually but I started hearing cracking so I’ve turned the heat off anyone have an I ideal if that is normal?

[@dazzelpebbels1207]

Hi. I have a Le C enamelled skillet. I noticed after using it and washing it, there were small white spots and blotches. Do you have any idea what they are? Did I ruin the pan? Is it still safe to use it.

[@Cook-Culture]

Hi, hard to say. Send me an picture at [e-mail]

[@CptApplestrudl]

So do the same rules apply to this seasoning as it does to regular cast iron pans? Like no acidic foods for longer periods?

[@Cook-Culture]

Yes

[@sueballance3866]

I have followed these instructions with my white enameled cast iron set. Enamel looks very browned and dirty. What did I do wrong. Would send you a pic but can’t figure out how on this site….Sue

[@Cook-Culture]

Hi, some colour should not be an issue but email me at [e-mail]

[@Acechao111]

I did this and now my pan had big brown blotches all inside it. Will this affect it? I didn’t put too much oil on and rubbed it in well.

[@Cook-Culture]

Hi, some discolouration is not necessarily a bad thing if the seasoning is helping

[@j.79]

Interesting, but will the seasoning be as durable and nonstick as on raw cast iron or carbon steel cookware since the seasoning can't penetrate into the actual enamel?

[@Cook-Culture]

Hi Jay, it's a myth that oil somehow penetrates metal. I can make an enabled or raw just as non-stick and durable as each other. I've found that people that believe that you can't haven't really tried to. They just like to tell you that you can't.

[@MrJoelgides]

I'm actually reading the staub manual right now and it says DO NOT use scouring pads that can cause damage to the enamel. So is that chainmail considered a scouring pad?

[@Cook-Culture]

NIMO. I made a video on that

[@MrJoelgides]

@@Cook-Culture can you share a link to that video please! 👍

[@MrJoelgides]

Also another question... I can't find an answer to this anywhere online. Sometimes my staub pans get what looks like scorch marks. Its nothing you can feel to the touch. I can't tell if it's just a scorch mark or splotchy polymerization. Is this something that needs cleaned off also?

[@Cook-Culture]

@@MrJoelgides Hi, hard to say. Please send me a picture to my email. jed@ my domain .com

[@Cook-Culture]

@@MrJoelgides kzbin.info/www/bejne/p5evZKGPi91ghtk

[@elisaarrigo5041]

I received a cream coloured CAPCO enamelled frypan with a wooden handle as a wedding present 42 years ago. The second time I used it everything stuck. I obviously didn’t clean it properly. It has been sitting in the back of my cupboard ever since. I want to try seasoning it. Can I put it into the oven at that high heat as it has a wooden handle?

[@captainbagels]

Followed your instructions and now my Le Creuset black enamel skillet is sticky =( . Any suggestions?

[@Cook-Culture]

Hi, stickiness is usually undercooked seasoning or the wrong fat.

[@_Beeluxyy_]

I thought you’re not supposed to you use abrasive scrubbers on enameled cast iron 😮. This goes against manufacturers instructions. Wouldn’t that a chip and scratch the enamel? Now I’m wondering if you are needing to season your enameled pots and pans because you basically scratched it raw?

[@Cook-Culture]

Chain mail is strangely gentle and will not harm enameled cast iron

[@paulavegacr85]

I was taught seasoning is to prevent rust, non-stick comes with temperature control and cooking technique. So I don't see why one would season enameled CI. The instructions that camera with my Staub didn't mention seasoning, unlike my Lodge CI DO.

[@Cook-Culture]

Hi, thanks. Unlike raw cast iron, you can still use enamelled without seasoning, but it will help. This is a video produced by Staub: kzbin.info/www/bejne/oZW9iadopq2tmq8

[@epark1123]

I’d like to see it on a Le creuset cream interior

[@RenHeff]

It's not necessary, and not good for Le Creuset cream interiors

[@margueritemiller6286]

Very helpful!! Thank you. What was the name of the wax you used? I couldn't catch it.

[@Cook-Culture]

Thanks. Buzzy Waxx

[@susanhall2347]

Can I use flex seed or coconut oil?

[@sjacobson579]

What does it mean if when I took my pan out of the oven, it was very spotty all over and turned a brown color? It almost looks like the oil burned or something. I used canola oil.

[@Cook-Culture]

Should be fine as long as it's not sticky.

[@Rena-MarieVillanoVO]

I have your exact Staub enameled pan in their gray offering. I have some carbon build-up and will be following your steps here to clean and season properly. Thank you!

[@Cook-Culture]

Sounds great!

[@jonaskimann5762]

Hey nice Video you got there :) I recently bought a Staub cast Iron Skillet 26cm. Now I saw that it is enameled but I dont see any of it except the bottom where it touches the cooking pads. I am not really sure how to take care of it. It kinda looks like your skillet does. So now I have the question if I should season it on the outside aswell (what many tutorials show) or just inside? Maybe some expert can help me out :)

[@Cook-Culture]

Hi, do not season the outside of enameled cast.

[@phillipmccallister7553]

I have some ceramic coated cast iron. They are red on the exterior and white in the interior. The white (the inside) always turns brown when I try to seasoning them. I've tried avacodo oil, Crisco oil, and Grape seed oil. It all turns a nasty streaky brown. I try at 350, 400, and 450. One hour, two hours... I try heating it up slowly and tried a cold pan into a hot oven. Still NO JOY. Any ideas?

[@Cook-Culture]

Hi, yes, white does not season that well

[@phillipmccallister7553]

@@Cook-Culture Well, I do believe I have proven that.... lol. Thanks.

[@Cook-Culture]

@Phillip McCallister haha. Yes, unfortunately, it's never going to look ok on white even though it may work fine.

[@AL-ru3nk]

I bought an enamel cast iron fry pan and pot as I wanted safer less toxic cookware but it just burns everything. Its has a yellow inner and red outer enamel coating. Would seasoning this stop it from sticking. We dont have buzzywaxx in australia. Can you recommend a product i can use..thanks

[@Cook-Culture]

First start by reducing the heat

[@AL-ru3nk]

@@Cook-Culture I tried that. Didn't work. Guess I will have to go back to using toxic non stick pans 😔

[@iya3757]

@@AL-ru3nk Carbon steel frypans. learn how to season it. de buyer make good ones which can be bought relatively cheap in australia. solidteknics make great fry pans too, but a bit more expensive, though made in australia.

[@AL-ru3nk]

@@iya3757 nope I won't be using them ever again. Too much trouble. I've found something better

[@M_Ladd]

Le Creuset is not black inside, they come with a light color! Will this change the color inside of my Le Creuset?

[@Cook-Culture]

Probably, yes.

[@deniselaperle1935]

I have Le Creuset enameled cookware. Some of the enamel is white in color does that need to be seasoned like the black colored enameling?

[@Cook-Culture]

Hi, yes, the Le Creuset white interior can be seasoned if you would like

[@KristinaTheCoolGirl]

You said, if you season outside of Staub that is colored, you will blacken it. So if I season my cream colored Le Creuset, it will blacken too?

[@Cook-Culture]

Not in the same way. Your inside will turn brown with seasoning but if you were to season the outside, which comes in contact with the direct heat, the seasoning will go very dark/black.

[@KristinaTheCoolGirl]

@@Cook-Culture Thank you!

[@whoeverwhoever400]

geez... why not just use stainless steel cookwares. by the way, what about the lid? i dont see you put the lid into the oven. Can that chrome handle be baked?

[@tamarabrodt9407]

Tried this tonight with my Staub paella pan to see if it would help with the non-stick factor. I must’ve used too much oil - I now have the bubble formation inside that you referred to and streaks down the side of the pan. I’m simmering with white vinegar to see if I can get rid of the bubble look and will try bar keeper’s friend for the exterior. Can I use BKF on the interior if the vinegar method doesn’t work? And on the rim too (which I seem to have also messed up with the oil - it’s blotchy in some parts and comes off in flakes when wiped with a paper towel)? Please reassure me that I didn’t screw up my pan. Thanks. UPDATE: Vinegar did nothing but stink up my kitchen. BKF did the trick with a lot of work and my pan is finally back to its original state. I will not be doing this oven-seasoning method ever again and would advise against it for anyone considering it.

[@NARCDELUSION]

This video creates more confusion. If you want to season your cast iron, buy non-enameled. Do not season enameled cast iron, in particular when cooking with acidic foods which is one of the main reasons for choosing enameled.

[@Xanduur]

So you don’t suggest it because you messed it up. This very issue was addressed in the video near the end.

[@oscarvelandia9202]

Hi Tamara, did you use BKF in the black interior of your pan/pod? I used this method he suggested but with canola oil. Put it in the oven 450 degrees upside down resulting in grease buildup and interior becoming sticky when passing the cloth to dry it. You can see the grease marks in the inside and look horrible, uneven “layer” of oil. Contacted Staub rep and they said these pods aren’t non stick but for slow cooking only! I have the 3 pieces stackable staub pods. The outside also had some marks of burn oil but I was able to removed them with baking soda an vinegar paste. I tried baking soda and water put it in the stove for 10 min medium heat but the grease is still there.

[@renaad9168]

Hi Jed, thanks for the video-great tips! I was considering an enamelled cast iron Dutch oven, however am concerned the glass coating is not durable. Obviously more durable than Teflon or PTFE, but I imagine it would still have a limited shelf life. Thoughts?

[@Cook-Culture]

If you buy a quality enameled pan, like USA made Lodge, or Staub, you will get a lifetime of use. They are pretty much bomb-proof.

[@renaad9168]

@@Cook-Culture how about Lodge?? They’re Chinese made.. 😬 lol

[@Cook-Culture]

​@renaad9168 their new enameled is made in the USA 🇺🇲

[@renaad9168]

@@Cook-Culture bummer, in Australia we can only get the old “Chinese” made stock through Amazon. 😞 if you could point me in the direction of any other brands you might recommend apart from the 2 big guns Staub and Le Creuset that would be appreciated! 👍

[@Cook-Culture]

​@renaad9168 it will get there. It's only just now available in Canada

[@DylanStolley]

Should the lid be seasoned the same way as the Dutch oven?

[@Cook-Culture]

Hi, no, the lids do not need to be seasoned.

[@velvetbees]

Personally, I would never use a chainmail scrubbie on anything wirhout running every square centimeter of it over my hands first. Some have small metal burrs in them. I have returned them before for that reason. And I will decline to use it on my Le Creuset or Staub. I can't quite go there. They are too expensive, but thank you.

[@Cook-Culture]

Buy from brands you trust. Smithy and Field make hand made chain mail made in the USA

[@elonma2819]

I seasoned my new staub, the next when I used it it chipped when heated up. So sad, I don't know if I should contact them for a new one.

[@Cook-Culture]

Under regular use Staub should not chip. Yes, contact them asap.

[@bngr_bngr]

I use them to bake bread at least once a week. I’ve never had them chip. I’ve used Dutch ovens over 12 years.

[@Lazykitty261]

Can you use these in a fire

[@loveyf853]

My cast iron enamel shows signs of discoloration .. is the pot still safe to use??

[@Cook-Culture]

Totally. That is normal and some natural seasoning will be golden.

[@FS-nq2yc]

I wish I saw this on time! I mistakenly seasoned the colored side and it has dark oil marks that are not coming off. Any advice to remove these? Thanks

[@Cook-Culture]

Hi, the best fix is to either use the oven clean function (easy but long) or use Bar Keepers Friend (hard work but fast)

[@FS-nq2yc]

@@Cook-Culture Thanks

[@shillens1]

Use Easy Off oven cleaner. Yellow can. It has toxic fumes so put your Staub inside a trash bag and take it outside or in your garage. Then spray it well with the Easy Off inside the trash bag. Close and seal the bag. Leave the bag outside or in your garage overnight. All the residue should wipe right off the next day.

What can happend if with a metal i scrach it, sry for my english

[@menoford7349]

Do you have to avoid washing with dish soap if you season your enameled cast iron. I use creuset. If anything sticks or burns onto the surface I just boil water in the pot and sometimes add baking soda. It cleans up with little effort.

[@Cook-Culture]

That's perfect! And, no, I don't clean with soap.

[@katacatherine4240]

I purchased a new staub skillet from your store and tried this with grapeseed oil, following your instructions. But it has come out really blotchy and strange looking and now I'm feeling upset, like I have ruined the lovely smooth surface that it had yesterday. Even worried I broke the enamel. I looked around the internet to see how to fix the blotchyness and I see many people saying it's a terrible idea to try seasoning these pans. Worried that I just messed it up. What can I do to fix it ? I saw further down you said "Enameled cast iron is different from raw because you do not have to season them and in some instances, you may not want to season them" what have I done?!

[@Cook-Culture]

Hi, seasoning enameled cast iron takes some practice to get just right. There are 2 camps when it comes to seasoning enamel. Those that do and those that believe it's bad or just unnecessary. Either way, the instructions in this video are for those that struggle with raw enameled cast iron. Definitely try without first and see how it goes for you. To get your pan back to new either clean with bar keepers friend or simmer it full of white vinegar for 10 minutes. Let me know how this goes.

[@husafel]

Does the oven have to be that hot? Would 375-400 degrees work to?

[@Cook-Culture]

Hi, the cooler then oven the longer the cook time.

[@despostizzz]

After having done this seasoning and encountered the problems described earlier now my seasoning coating just started to peel off in small black residuals. Does it mean I have to season it again? I tried to clean it but now I have a part still coated and the other peeled and producing black peeled residuals

[@Cook-Culture]

Hi, black peeling is usually from carbon flaking. Please ensure that your seasoning oil is very thin, and does not contain fiber. This is why I suggest not using olive oil or avocado oil for seasoning. Grapeseed is my #1 choice

[@ColinCosier101]

How do you season a pan with a wood handle? Le Creuset say the handle can’t go in the oven.

[@Cook-Culture]

What type of pan is it?

[@christinepemberton5077]

Ok. I can't buy a great brand but I have 3 enameled cast iron dutch ovens! I was not aware of seasoning them but found this when I was looking for a way to preserve the rubber seal around the edge! I have been trying to prevent the enamel from sticking by gradually warming it up, but this works better? I'm very interested but don't want to burn up my less expensive pots! 😊

[@TheSayd007]

Which alternative oil do you recommend for seasoning? Canola or Vegetable?

[@Cook-Culture]

Refined seed oil.

[@beatrizvelez3473]

Jed after a year I found my cruset with rust on the edges what can iI do?

[@idaveevadi]

If we're seasoning the enamel, why bother with the cast iron? It's so damn heavy. Maybe I can use it as a dumbbell.

[@daelchi]

Thanks for the great video! I used a steelwool type sponge on my enameled Staub pan because I didn't know it's enameled. I think it was very abrasive. Now I'm afraid I destroyed the pan. What do you think?

[@Cook-Culture]

Hi, steelwool should be fine on enamel. You may have scratched into the carbon (brown/black) build-up, which is not an issue. Keep cooking!

[@shillens1]

Please don’t listen to this guy. He is clueless on how to care for Staub.

[@NARCDELUSION]

@@shillens1 Yep, they should remove this video, that is perpetuating confusion.

[@deirdreberger1363]

I am curious, can this polymerizing process be used on hard anodized aluminum pans?

[@Cook-Culture]

Maybe, but it depends on the surface. Most of the anodized pans come with nonstick coating....?

[@tammybrandon773]

How do you keep food sticking to the enamel?

[@Cook-Culture]

Adjust the heat and use the right amount of fat. That will help

[@mallikadatar4058]

So I now gather that it is safe to season the enamel in the oven. Thank You! I was wondering if we should season the outside of the pan as well? The colored parts? Or should we just season the inside and place it in the oven? Is ithe enamel likely to crack in the oven?

[@gallifreyfalls1481]

Please read thru the rest of the comments before you do this!

[@MayaKarampalasi]

He has mentioned that in the video saying to season only the inside if it's enamelled

[@ninjam19902012]

I have the lodge brand (both enameled and not) and haven't found anything telling me either way to not bake without something in it. Also wondering, I noticed you never mentioned anything about the lid, but I'm assuming you can do all this for the lid as well? I used my enameled for the first time beginning of this week, and the rim has already started rusting. I used steel wool to get the worst of it off while I waited for the chainmail to come in. I also have a raw that has some horrid rust spots that I can't seem to get rid of, and I'm scared to season over the rust since (I know it would take a while) it will just keep growing over time.

[@janetrojas5737]

All of my enamel coated pans say do not use anything metal or abrasive cleaners like comet.

[@simonrold8702]

How would you go about pre-heating an enameled staub pan to cook a steak? Having always used regular cast iron, I'm used to letting it get very hot, add oil, and then immediately put in the steak, but reading up on enameled cast iron, most people say to never heat it up empty as it could break. Realizing that this sounds like quite a basic question, would you simply just heat up the pan with the oil?

[@Cook-Culture]

Hi, I am not sure about the breaking issue, as I have never run into that. (I have sold a few thousand enamelled pans). I would treat your enamelled pan just like you would treat your raw pan and see if you like the result

[@NARCDELUSION]

I would use my enameled pants for regular everyday cooking, also acidic foods and sauces. If you want to really brown a steak, use non-enameled cast iron.

[@ScoutAndMcKenna]

Do you have a video on how to clean and reseason a Le Creuset enameled cast iron grill pan ? Have one in somewhat bad shape and not sure how to restore it to good as new to use it and maintain it correctly

[@Cook-Culture]

Hi, no, I don't, however, I can try and help you. I would soak the pan in a thick foam of Bar Keepers Friend and let it sit for a few hours in a plastic bag. This will help break down the built-up carbon, then scrub hard. To preseason I would recommend the oven method just like in this video.

[@ScoutAndMcKenna]

@@Cook-Culture thank you. I will try that

[@MellaEllaAnn]

@@ScoutAndMcKenna Just reach out to Le Creuset directly. They will tell the proper way to clean it so don't void your warranty.

[@dancl8674]

Is porcelain-enameled cast iron the same as enameled cast iron?

[@Cook-Culture]

Porcelain is ceramic while enamel is glass, which is fired at much higher temp and becomes like rock and is much more durable than Porcelain

[@margaretgibson6881]

What if my enameled pan has a wooden handle?

[@LucySaúdedoHomem]

Thank you! It helped me a lot

[@redmurder13]

Can this work using stovetop method to start with? Also, would any high smoke point cooking oil work as well?

[@Cook-Culture]

Yes, stovetop is fine. I suggest using a high temp oil with little fiber, like grapeseed.

[@elenatg6758]

Read manufacturer instructions , this vid is how to ruin your pan !!!!

[@Cook-Culture]

@@elenatg6758 Hi, can you be clear on what part of the method you think will ruin a pan?

[@freedom-isntfree9002]

I'm from the school to use enough oil and to use moderate heat. Cast is very good in its heat retention. I dont go above medium- medium high ( not much but if need be will do) is the highest on most wet recipes and for breads w/parchment paper (450 oven temp) and no fuss no muss. Even on medium heat I braise a chuck roast and it comes out with a beautiful sear n crust and yet it releases its bits & pieces adding more layers of flavor (kind of like de-glazing a pan when you want to make a gravy to go along with the dish) and when its all said & done its very easily hand washed and pristine. I guess for some who are learning the parameters of their utensils & appliances this video will help them. To each their own but I wouldnt do any of this... as just putting it on the stove with water & baking soda will take the most burnt on crud and caramelized sugars etc off with out hardly any fuss. My dutch oven is 5 yrs old and used extensively looks brand new...enameled fry pans the same. Most folks I think are in a rush ( understandable today ) and a lot dont know how to use cast iron correctly. They heat some of these great utensils up like a cheap T-Fal aluminum non stick on high ........ Not good nor the right way to use a cast iron utensil.

[@Cook-Culture]

Great methods. Good work!!

[@dudeseriously57]

Thank you for this video. I bought a Viking that cam with no directions and I didn't know if I could season the or not. I only used it once or twice

[@felipetoltecatl]

We have a vintage Le Creuset Dutch oven with chips in the enamel on the inside of the pot. Could I have the inside of the pot media blasted and then just season the raw cast iron after? Thanks.

[@Cook-Culture]

Hi, thanks for the note. I have no idea how that would go for you, sorry. Are the chips causing problems now?

[@felipetoltecatl]

No they're not causing any problems, just look bad.

[@Cook-Culture]

@@felipetoltecatl Fair, but I would season them and not be worried. Seems like taking the surface off could open a can of worms!

[@kevincobb7828]

Thanks for the video! I have a Le Creuset cast iron pan like the one you have but my cooking surface (inside of the pan) is grey and not black. (The outside is white, where yours is red) Can I use your seasoning method on this pan, or is it a different type of pan? Thanks!

[@Doivid_]

Whatever you do just don't scour it because you will ruin it.

[@a_noelle8595]

I have the same pan you described. White exterior. Gray interior. 12 inch. The enamel coating has worn down and does stick pretty badly. I want to fix that as well because I basically don't use it anymore. I didn't think this method worked for enameled cast iron. 🤔

[@som7839]

@@a_noelle8595 if your pan is from Le Creuset, they have 30 years Guarantee on their cast iron range (at least I can see in Europe they mentioned on their website). I hope this helps!

[@a_noelle8595]

@@som7839 I bought it at a second hand store years ago so I didn't think the warranty would apply to me. 🥺

[@Paul-mn8ql]

No fried egg test?

[@willynilly2545]

I want to know how to clean the exterior of my Staub. There's stains all over that have ruined the color

[@Cook-Culture]

Use Bar Keepers Friend

[@willynilly2545]

@@Cook-Culture Thanks. But isn’t that too harsh? It won’t ruin and fade the beautiful finish?

[@iya3757]

Try mixing a bit of bicarbonate of soda powder with water until a paste forms. Make it thicker by adding more powder if necessary. Apply it on the parts you want to clean, & leave it upside down for at least 24 hours. Then get a plain sponge & gently rub the bicarbonate over the spots & it should remove some if not all of the stains.

[@sueballance3866]

I have a set with a white interior. I followed these instructions, I.e. grape seed oil and in the 450F oven for 45 min each. They look like they have a browned interior. interior. What did I do wrong?

[@virginiachristi7129]

I just followed the same instructions from this video and my brand new, white enameled pans came out brown. I contacted Buzzywaxx to see what they say. I'm so sad. I came back to this video to see if it happened to others. Were you able to fix it?

[@blackdiamond7708]

​​​@@virginiachristi7129I'm confused by this video about enameled cast iron. I just got one with white interior and didn't think I'm supposed to season it. I dunno maybe I'll try to contact the manufacturer which is Crockpot. Ps I meant to say, so sorry about your brown spots!! 😢

[@virginiachristi7129]

@@blackdiamond7708 The spots slowly come off everytime I wash it. It's just on the sides now 🙏

[@blackdiamond7708]

@@virginiachristi7129 Oh yay I'm glad for you!! 😊❤️ I recently got a new Lodge regular cast iron ten inch which I christened last night with a little steak, it's a nice pan. But I also got a new ten inch Crockpot brand enameled cast iron with white interior. I was online trying to see if I can make steak and hamburger in it. The label included frying in the description. But I saw videos on yt about how your pan would be too hot and it could crack etc... ? So now I'm unsure what I can do in the enameled cast iron skillet. 🤔😐🫤

[@davidpeckham9679]

Your videos are very educational how to keep your cookware cleaned and well seasoned

[@Cook-Culture]

Thank you!

[@GodDragonLich]

Would it kill you to show a close up?

[@christinasmith9032]

So if you can season enamel, could you also season stainless steel? (I don’t want to try with my own pans!)

[@Cook-Culture]

Hi, yes, you can. I have done this successfully and it's relatively easy to do

[@ortiz11039]

Do the spot seasoning method. On Stainless steel skillet put it on the burner on high, as oil. Let it get to it's smoking point. Let it smoke for 15 seconds. Then lower the fire after 15 seconds. It is now nonstick. You're welcome. :)

[@Rooibostea5959]

I don’t have an oven nor the patience to season it 😂 I just put a spoon of oil and use kitchen papers to rub on & spread the oil evenly, and preheat on stove top at low heat for 3 minutes and another 3 on medium heat. I’ve cooked flawless eggs with this method lol

[@Cook-Culture]

If it works, great!!

[@Camocountry1]

I just did what you said tonight and want to thank you it works! I was about to throw the new pan away! Thank you for the comment. 👍

[@fearnobodyandtrustnoone]

​@Camocountry1, How do you know if it works?

[@GistGappie]

Interesting video! Looking at a enameled Dutch oven for making big batches of sauce at once. I know that with non-enamelled seasoned cast iron acidic sauces must be avoided. How about this enamelled pan? Should simmering tomatoes etc be avoided? Thanks Jed!

[@Cook-Culture]

Howdy! Acid in enameled pans works great. I suggest a dark interior to limit staining

[@GistGappie]

@@Cook-Culture Yes that's why I was considering an enamelled pan. But how about enamelled + seasoning, is that still okay with acid? Or should I skip the seasoning and just use it as is?

[@Cook-Culture]

@@GistGappie yes, if you are going to be cooking acid food often, and cooking mostly liquid, then I suggest to not to season enameled cast. Seasoning enameled cast is best when you are cooking foods that have a tendency to stick. A good example of this is a braising pan. I hope that helps.

[@jupiterscorpio4206]

Can you heat le creuset skillet that hot 450 degrees is pretty high over in the UK

[@rxw5520]

Le creuset states 500F max oven temp on their enameled skillet.

[@LindaEnfield]

The US use Fahrenheit and Europe use Centigrade (450f = 232c). Personally I would not advise what this gentleman has suggested on your Le Creuset, the scrubby made me cringe and the close up shot showed all the scratches. I’ve used Le Creuset since the 80’s and they are still like new as I’ve always followed the manufacturers recommendations on cleaning.

[@MattMuirhead]

I use the same method, but I turn the oven off, leave the pans in the oven and let them cool inside. I find I get better results when they don't cool off so quickly.

[@Cook-Culture]

That is a good process!

[@jill_bella]

What kind of wax are you using?

[@Cook-Culture]

Bees wax with grapeseed and sunflower oil

[@PrincipalScratcher1]

Staub specifically says DO NOT do what is being shown in this video. The coating is enamel and non-porous. Soap and water is all that's needed. I have kept my Staub pots for years, and this is absolutely not necessary or recommended.

[@Cook-Culture]

Hi, thanks. We've sold and had a relationship with Staub for over 30 years. What specifically are you referring to?

[@PrincipalScratcher1]

@@Cook-Culture "How should I clean my Staub products? Your Cocotte can be easily cleaned with any common washing-up liquid and water. Do not use any scouring agents or abrasive sponges to clean your Staub product. To remove stubborn dirt we recommend that you soak your Cocotte in warm water with a little washing up liquid until all residues can be removed. " Also, when using steel wool/Brillo type pads, you are scratching the Vitreous enamel and after awhile damaging the enamel coating. because of the scratching Do what you want with your stuff, but ENAMEL is never meant to be scrubbed with metal utensils or pads of any type and people doing what is being shown is damaging their expensive pans over time.

[@Cook-Culture]

@@PrincipalScratcher1 We reccomed using chain mail to clean Staub. No need for soap.

[@PrincipalScratcher1]

@@Cook-Culture A chainmail is for non-enameled cast iron.

[@Cook-Culture]

@@PrincipalScratcher1 Hi, thanks. We sell chain mail for all types of cast iron, including enamel. Works great on Staub and is super friendly to the enamel

[@alejandravillalobos8309]

I love this video but I am lost- just bought my first Staub pan (all day pan) and the first thing I cooked was great, no sticking (paella) but the next thing, fried rice, was awful and this morning I went to cook eggs and theres a section I felt I had to avoid. Should I re-wax it? I barely used it 3 times?

[@alejandravillalobos8309]

also to add, the store employee who helped me pick it out recommended Bar Keeper's Friend, which I used. Was it too much? Did I ruin it?

[@savagefrieze4675]

Follow manufacturers recommendations for clean out carbon!

[@despostizzz]

I did try to season my Staub 10 skillet that I just bought. I used sunflower oil and kept it for 1 hour in the oven at 275 degrees. The coat looks fine but now there are circular marks/ spots but most worryingly is that the metal rack of the Oven damaged the rim of my pan, looks like the enamel suffered the contact with the over rack that was very hot. I wish I did not put it upside down

[@Krohmsen]

@Grown In Gundo Sorry, I didnt hear nowhere in the video that you need to season your pan at 275 degrees in the oven. That seems way too much!

[@NARCDELUSION]

@Grown In GundoRight? Horible! Once he suggested the upside down nonsense, I was done.

[@jox27]

@Grown In Gundo so what, i should not season my enameled cast iron staub pan ?

[@jox27]

@Grown In Gundo yeah thats what the manual says to do in regular intervals, to improve nonsticking. also, im not sure about these things: i should not preheat it empty ? can i use butter to cook, if i understand it, as long as it doesnt break smoking point its fine ? so i need to get infrared thermometer whats the best oil to cook with ? tnx

[@letsfreetalkchannel5508]

I have the same frying pan as you do but when I took it out of the oven, it had dark/brown marks on the colored side... Is there a possibility to make the marks disappear ? Thanks and great content !

[@Cook-Culture]

Thanks. I am not clear by what you mean by 'colored side'?

[@jimjohnson1304]

The bottom. It’s the only side that has colour on it.

[@Cook-Culture]

@@jimjohnson1304 You want to have colour on both sides. You are going for a golden brown colour overall.

[@letsfreetalkchannel5508]

The frying pan is orange, when I put it in the oven on high temperature it started to have brown spots, appearing around the handle and bottom. Even after cooling, those spots are still visible. Is it possible to make them disappear ?

[@Cook-Culture]

@@letsfreetalkchannel5508 Oh, ok, I'm with you. Sorry, I was thinking of carbon steel! Yes, you can. There are several methods but one of the easiest is to use Bar Keepers Friend powder cleanser. Make a paste and scrub with a nylon brush. It may take a bit of time but it will work. Do not let the paste dry on the pan. Wash with soap when done

[@obliviousdave562]

Can’t you use oil instead of wax? If so what oil is best?

[@Cook-Culture]

Yes, grapeseed. The wax helps create micro layers but is not necessary for quality seasoning

[@obliviousdave562]

@@Cook-Culture some sources say vegetable oil can be used, would you agree?

[@Cook-Culture]

@@obliviousdave562 Any oil that has zero or almost no fibre will work the best. Seed oil is a good choice

[@remixandkaraoke]

Are you wearing eye-shadow and mascara/eyeliner? Got enough knives?

[@Cook-Culture]

Would that matter?

[@ThaoNguyen-xo6kc]

Help my brand new le creuset cast iron wok ( enameled black coat inside ) sticks like crazy ! What should i do ? The instruction said heat the wok on medium heat then add 2 tbs of oil, rub it around, continue cooking for 15 mins on medium heat then wipe off the oil, but it doesnt seem to help ... :( ive done the process three times.... is there any chance i already ruined the wok ? :(

[@Cook-Culture]

Don't worry, you have not ruined your wok. 2 Tbps on oil is a lot!?! First though, do not use Olive Oil, use an oil like grapeseed or Canola. Second, scour off what you have cooked on your wok and dry well. Apply a very thin layer of grapeseed oil to the inside, and put it into a 450 degree preheated oven inverted for 45 min. Take it out to cool. You may need to do this 2 or 3 times to get a thick enough seasoning.

[@ThaoNguyen-xo6kc]

@@Cook-Culture thank you ! I'll try seasoning it your way ! Could you please make a video about how to control the temperature and how much oil to use when pan fry fish / egg ( or food that tends to stick ) with le creuset enameled cast iron ( white inside ). I tried pan frying a piece of salmon skin down but the skin got stuck onto the pan and i was having a hard time cleaning it :(( thanks

[@jamesaroeuett1567]

@@ThaoNguyen-xo6kc For your wok, apply a very, very thin layer of canola or vegetable oil (1/4 tsp) to the inside, and then wipe out any excess with a paper towel or cotton towel you don't care about. Then heat the wok over medium to high heat. Once it starts smoking, you're ready to cook. Add a tsp of canola oil, then the meat, and let it sit for a few seconds. Then start stir frying. Make sure you have prepared all your ingredients ahead of time because wok cooking is fast.