How to Use and Care for a Staub Cocotte Cast Iron Casserole

[@carmenmiller5701]

I love my collection of Staub which I’ve had for decades and they still look brand new. I don’t use them too often these days but still keep them clean and oiled. Strange, but I get great pleasure from taking care of them😉

[@mirom5286]

Do you oiled it with oli oil as it show in video only? Just got a first one at home today, love it

[@dnice1996]

Oil it! I used avocado because it has a higher smoke point! I use olive oil for cooking, avocado for seasoning. You can use vegetable oil for seasoning but NOT olive oil!

[@noobmaster31]

I just recently bought the 4 quart one and it's already my favorite thing in the kitchen. Can't wait for the 7 quart one to go back on sale.

[@Enig_Mata]

I love these pots - I have so many now after my first purchase.

[@twnll]

Bought my first Staub 4 qt coccotte this morning! I am so excited to start cooking tonight on it.

[@nadirakassenova5193]

Hello! Why do we need to season, if on the website it says it is enamel coating? Dont we season bare cast iron?

[@jacquelynbaldeongaro1535]

What song is this? It’s lovely

[@germantalash5189]

As I understand it, these stwps are for a pot that has NO enamel right? It is completely not needed for a pot that was enameled?

[@emmanouelpassas5741]

Both are very good the best is the chipper!

[@kristenu8083]

Can I use avocado oil for seasoning? Also, do I have to season the lid as well? Thank you

lovely stuff

[@vickyburton2434]

I just love my Staub and do not know how I cooked 47 years without one.

[@EvertenLovetoCook]

We love them too - the joys of using Cast iron cookware!

[@soularwave]

How long is the step at @1:00? Just until oil turns hard? And is that part done at high heat?

[@LondonLL]

3-5 minutes

[@EvertenLovetoCook]

Never at high heat - cast iron due to its conductivity should really be used on a gradual heat and then usually kept to a medium heat

[@dnice1996]

Once it smokes it hit smoke point & turn off!

[@redpurse]

Staub -- how to easily clean btwn deep grooves of lettering/numbers/inner design dots and lines? Hard to clean all the food smells out of the recess of the raised letterings/liner designs of dots and swirls. Would appreciate advice. Thanks.

[@EvertenLovetoCook]

Using something like a Euro Scrubbie or a soft bristled brush can help, this way you dont scratch the enamel but have a coarseness that allows you to remove any grit build up :)

[@anniewong3407]

I just bought my first Staub Chistera. And I would like to know do we need to apply oil on the lid and cover on the braiser for heating process?

[@EvertenLovetoCook]

Hi Annie, as the food doesn't come in contact with the lid you dont need to. The lid will collect moisture when cooking and drip it back onto the ingredients cooking in pot.

[@anita.1010]

I have a question about rubbing oil before storing. Won't the oil go rancid? Or can u use it straight away after storing for some time even with the oil residue?

[@robertcornelius3514]

If you store it for awhile, then you should season it in the oven at 400 degrees. Let cool then hang on hook.

[@turtlepowersf]

@@robertcornelius3514 no, there is absolutely no reason to rub oil on this for storage or any other reason. That's the entire point of enameled iron, is that it has permanent rust protection.

[@turtlepowersf]

Yes, the oil will smell bad/go rancid after some time in storage. There is no need to ever oil an enameled piece, anyway. I'm not sure why they'd recommend that. Their pieces are not oiled from the factory, and are sold completely dry.

[@robertcornelius3514]

@@turtlepowersf , you are correct for a non-stick surface. Solid cast irons need to be seasoned.

[@darkpill]

@@turtlepowersfWhy is this video seasoning an enameled Dutch oven then? That’s what I’m confused about?

[@olegkrasovsky4363]

What vegetable oil are you using? Does it matter? Can I use olive oil? Coconut oil?

[@EvertenLovetoCook]

Hi Oleg we would recommend something like grapeseed oil or vegetable oil. Coconut oil is fine but because it has a strong smell and flavour, it may not suit the dishes you're cooking with.

[@Bulls79]

Can I do the same to my 4qt Saute Pan?

[@EvertenLovetoCook]

If it's similar cast iron construction then we'd say so

[@earthworm85]

Supreme

[@kosmosbjm]

Which size is best for cooking soups? The 5.5 qt, or the Tall 5.0 qt Tall ?

[@EvertenLovetoCook]

The larger the better - always easier to store left-overs than making several batches :)

[@dnice1996]

Ok peeps! I am not a Staub employee but I can tell you I have pans that are over 30 years old! I season because my Mom did! Long before internet videos & FB Groups! Seasoning is more of a LeCreuset problem than Staub! Staub's black interior allows for this to be done while it should not be done on light interiors! Take it from a woman who seasons every quarter or so (monthly for brasier: it's used daily) If you want pans that last for more than one generation (I have my Mom's) basically rinse clean, I barely use a sponge and shinny as they look like my brand new pans heed this advice! Also please note that Staub says b4 first use, not forever! It works for me so I keep doing it! Stop saying it's wrong!

[@monavanderveld6306]

I didn’t do the first step ..I washed my cast iron and I end up that it rusted .. then I did rub it with oil and dried it properly .. I am still worried since I can still see rust ..so I never cooked in it ! What do you recommend please?🙏

[@EvertenLovetoCook]

Scrub it with hot soapy water, dry it properly, then apply evenly some oil (coconut, olive, avocado or macadamia nut oil if you prefer to not use seed oil) then bake it at 450-500 degrees F in your oven for 1 hour upside down (pot facing face down) . Let us know if that helps!

[@dnice1996]

It should have never rusted with or without oiling it!

[@ThePeanutbutterr]

Can we first use olive oil instead of?

[@johnhand3170]

No I did that mistake which made me switch to sunflower seed oil. It has to be a thick oil.

[@dnice1996]

It matters with smoke point! Use a high smoke point for this application but olive oil for cooking!

[@carrieliu64]

First use: After heating on low for 5 minutes, my pot wasn't smoking like yours. I let it cool n wiped off. Is that OK or should I do it again, this time until it smokes?

[@salogel88]

You might want do it again I'd recomend. You want the oil to smoke because the oil won't go rancid in storage if heated to smoking point. It's mainly because of this. Some say it also helps with non-sticking properities. However if you use it often I wouldn't be in too of a hurry to do it.

[@barbwhysong2524]

I have an 8 1/2" La Cocotte that I've used about two dozen times, for baking bread and especially as a bean pot. The inside is showing signs of wear and rust. I care for it like I do all of my raw and enameled cast iron - no scrubbing with harsh scrubbers, cleaning with as little soap as I can, drying immediately, coating with flaxseed oil after using. But the wear on the inside is getting progressively worse. How do I re-season the cocotte? I have rehabilitated and re-seasoned raw cast iron, like Lodge, but I don't know if the enameled Staub can be treated the same way. Please advise.

[@EvertenLovetoCook]

Hi Barb you may be used it on too high of a heat that it could be actually damaged. Enamelled cast-iron cookware only should be used on low to medium heat on the hobs. I would recommend trying a solution of using a couple of teaspoons of baking soda mixed with hot water, bringing it to boil and then giving it a good scrub with a soft brush which wont scratch or damage your Staub's interior. We personally love using Euroscrubbie to clean cast iron as it is the perfect amount of grit for cleaning without scratching or damaging nonstick or enamel cookware.

[@turtlepowersf]

There is no need to be shy with soap, and it's also not necessary, or even favorable, to try and season a staub piece. What you see on bottom is definitely not rust, unless you've completely burned away your enamel somehow. Usually there is a white/gray haziness that shows up on the bottom. I thought I had damaged my piece as well, but I was able to just clean it off. I used some easy off spray while my Dutch oven was warm. Just let it sit for a few seconds, then scrub somewhat gently with a nylon brush. No need to baby enameled iron like raw cast iron. The only thing you need to avoid is overheating a piece while empty. It is possible to cause tiny bubbles or chips in the glass enamel if you get it up over 500°.

[@heybudi]

Please Tell me about the size in this video

[@Enig_Mata]

That looks like the 7qt round. I have several staubs in many sizes.

[@manspeej]

this applies to all enamelled cast iron cookware

[@DonaldRull]

I would really like to know why you are seasoning enameled cast iron when the entire purpose for using enameled cast iron is so that seasoning is not necessary? Can you please clarify this, because this single incorrect video has many Staub customer seasoning there enameled cast iron just like raw cast iron. I would like to see this video removed because it is absolutely misleading and incorrect.

[@keshaunspencer]

Season it to take care of the product and make it last for generations. Without the proper care and use for it, you'd have to continuously buy new cast irons to replace damaged ones. The same way you have to replace non-stick pans every few years. Seasoning your cast iron pretty much makes it non-stick and allows the product to last forever.

[@lauratau3601]

@@keshaunspencer You ------------------------------------------------------------ The previous message's point And I doubt you'll ever meet.

[@dnice1996]

It build the patina faster! Patina is the gold standard for ECI and CI!

[@KamPower-tx4uw]

Get em Donald!! Be the thought police

[@lifegoeson1007]

This would have been better if y’all had someone talking, still helpful though

[@mikebaker1044]

Don’t use soap

[@nhedrick1]

It’s not raw cast iron, you can use soap..

[@turtlepowersf]

@@nhedrick1 even if it was raw cast iron, it's still perfectly fine to use soap.