Dear Staub, you have some of the best cast iron out there. I do own the other French brand, Lodge, Finex, vintage, u name it. But every time I cook I always reach for my Staub cocotte, it is just the best. I do have some ceramic bakeware, the roaster with the sea bass lid, and the granadine braiser, and I have to say that they are art pieces, the attention to detail is just beyond expectations. Since I used Staub for the first time I was overwhelmed with the quality, heat transfer and retention, and how beautiful they look. All I have to say is thank you people at Staub for making such a high quality cookware that hopefully will last forever. If u r thinking about buying Staub do not hesitate, u won’t be disappointed. Just the best cookware u will ever have.
I looked this up cause I wasn't sure if these were pure cast iron, or ceramic impregnated cast iron. For those wondering the different, ceramic impregnated cast iron doesn't need to be seasoned to keep from rusting and is virtually nonstick. It's expensive as hell, but it's one of those thing you get what you pay for.
I followed this preheating but when I looked away around 1 minute, I heard this crackling noise and the coating started to peel. The peel was not very large but the iron is now exposed. I informed staub and they said it was my error. Never buying Staub again.
Where can I get that lid stand/holder shown 2 minutes and 38 seconds into this video? I have the 4, 6 and 9 qt and need a good one especially for the 9qt.
Hi Brant, if you're based in the US you can purchase the item here: www.zwilling.com/us/staub-cast-iron-lid-holder-black-matte-1190902/40511-364-0.html Hope that helps!
The instructions say no seasoning is required however when I used it, food got stuck and it took a while to get rid of it. After cleaning, there's some specks in the surface and imperfections. I am not sure what I did wrong...could I contact Staub to get a replacement?
This video was sent to me as a response to my question but it doesn’t address my particular inquiry. I received my new Staub enameled 5.5 cocotte which I will use exclusively for baking no knead bread. The recipe calls for heating the empty Dutch oven in a 475 degree oven before placing the dough into it. So the question is…is it safe to place the room temperature Dutch oven into the cold oven and then turn the oven on to 475 so it heats up slowly? Looking forward to your response…
This might be a late response, but putting a cold pan in a cold oven and heating it up gradually is fine, unless your oven goes from 0 to 475 in 1 minute. Slowly heating up cast iron enameled pans helps to prevent thermal shock, which can damage the enamel coating. When exposed to SUDDEN extreme temperature changes, the enamel coating can crack or even chip off.
New to cooking here. I watched a video about cast-iron skillets and the person there said to season the inside AND outside, but this video only seasons the inside. I'm a bit confused now. So pot and skillet need different seasoning coverage?
Hello I am looking to buy one of these but I don't know what the best size would be. I want to be able to do some good roasts but i dont have the biggest oven at the moment
Hi Rhys, for a roast we'd recommend an oval shape so you can fit poultry, a leg of lamb or a joint of beef easily. A good size for a family dinner would be the 33cm. It has a total length including handles of 40cm and is 17cm high with the lid. You can see an example here: uk.zwilling-shop.com/Kitchen-World/Cookware/Cocottes/Traditional-Cocottes/33cm-Oval-Cast-Iron-Cocotte-White-Truffle-STAUB-40501-448-0.html Hope that helps!
Hello Staub family, I just purchased my first piece from your gorgeous cookware. I got the tall 5 qt cocotte. I followed these instructions in this video to prepare my piece before the first use. Sadly I missed seeing the sticker on the bottom and discovered it after removing it from the hot (ceramic) stove. I found the sticker had partially burned, over some of the stamped letters & numbers. So now some of them are slightly burned. I am hoping you have an easy safe solution to remove the burns. I used a gentle cloth with a tiny bit of olive oil on it, which helped remove some of the darkness. Do you have a better suggestion? I hate that I've already tainted this pan, and hope for a remedy. I realize it won't have any impact on the wonderful cooking results, I just am very meticulous about caring for my kitchenware. 😉 thank you, I hope to hear from you soon!
My advice to everyone who wants to follow this tip: DON‘T DO IT!! Follow only the instructions in the manual booklet - they advise to NOT do this! Mine was all covered in sticky brownish leftovers after exactly doing what they recommend to do in this video.
It is funny that they recommend differently in the booklet. This video shows how to maintain and care for the product, no need whatsoever to do the oil thing just after purchase.
They should have wiped the oil clean before storage. Cast iron only requires a thin layer of oil to get down into the pours to maintain that shiny/black look. That’s a very important step before storing any of these types of pots/pans.
I am new to using cast iron dutch oven and just received my Staub today. Instructions say seasoning is not required. Is the "oiling" part in this video showing a type of seasoning method? From watching other seasoning videos, you have to bake the item?
Hi Pete, you don't need to season if you don't want to as the cast iron is covered by the matte black enamel cooking surface. However, you can oil (essentially seasoning it) if you wish. This can give a helping hand to prevent sticking and keeping the enamel black. There's more information here about heating the cocotte whilst seasoning: th-cam.com/video/6YMwR7rLNAI/w-d-xo.html
It keeps the black looking consistent. When you get the pot it will be sort of "dry" inside. Sometimes you get a translucent rainbow effect from where you might have seared a piece of meat. It will go away, but it will mess with your OCD. I put a lot less oil in my Staub than what they used in the video. Looks like new every time.
For that final step of rubbing oil on the inside - is the recommendation we store it with the oil until next use? Then wash the oil off before using it next?
I‘ve followed the instructions closely however, after whiping away the excess oil you can clearly see that the oil is distributed uneven with a small, hardened puddle of oil in the middle of the cocotte which does not wash away with water. What can I do now?
Hi M. N, you could try gently heating the pot to warm the oil, turn off the heat then carefully wipe away an excess oil with a dry cloth before it cools. Check that you are using a vegetable oil, as that shouldn't solidify at room temperature.
Very curcious which staub cast iron I own. I bought mine from bed bath and beyond. on the lid however it does not say la cocotte. only staub but on the upper part of the lid.
I wouldn't. I realize it's the hot new thing now (more or less) but it's not a cooking oil (in fact, it has to be stored under refrigeration in opaque bottles). In addition, that lovely, "varnished" finish is going to flake off. If you can find rice bran oil, use that--it has a very high smoke point, so you can easily heat it to the temperature suggested in the video without fear of its burning.
Hi Tian, we would recommend not to use the boost function on induction, and to begin by heating slowly on a low heat, then turning up to medium if needed. Hope that helps!
That's because the lid doesn't come into contact with the food. Only surfaces that have direct contact with food need to be seasoned. I hope that helps!
I did exactly as described in the video - now the Cocotte is all covered in brownish sticky leftovers although I used nothing but sunflower oil and medium heat ... GREAT 😡 and thanks for nothing 😑
We'd recommend a vegetable oil for best results. Vegetable oil can withstand higher temperature than olive oil, and can also have a milder, more neutral flavour so it won't affect the taste of your food.
![เปิดใจ “ต้นหอม ศกุนตลา” หลังโดนพาดพิงธุรกิจที่เคยทำ และผลกระทบทำถูกปลดฟ้าผ่า! | แฉ 24 ต.ค.67 [2/3]](http://i.ytimg.com/vi/vCi5OIqlxaE/mqdefault.jpg)
Came for the instructions,
By the end of the video left in awe by the music, camera work and edits 💯
Dear Staub, you have some of the best cast iron out there. I do own the other French brand, Lodge, Finex, vintage, u name it. But every time I cook I always reach for my Staub cocotte, it is just the best. I do have some ceramic bakeware, the roaster with the sea bass lid, and the granadine braiser, and I have to say that they are art pieces, the attention to detail is just beyond expectations. Since I used Staub for the first time I was overwhelmed with the quality, heat transfer and retention, and how beautiful they look. All I have to say is thank you people at Staub for making such a high quality cookware that hopefully will last forever. If u r thinking about buying Staub do not hesitate, u won’t be disappointed. Just the best cookware u will ever have.
Waiting for my 24cm Cocotte in granadine to arrive today, my very first cast iron cookware! 😀
Would you share any recipes for a 4 quart staub? I just finished some horrible homemade chicken and rice :)
I looked this up cause I wasn't sure if these were pure cast iron, or ceramic impregnated cast iron. For those wondering the different, ceramic impregnated cast iron doesn't need to be seasoned to keep from rusting and is virtually nonstick. It's expensive as hell, but it's one of those thing you get what you pay for.
Anxiously awaiting delivery of my 4 quart cherry red Cocotte today!
Me too! Amazon had a great deal on the 4qt round cocette for 100 bucks!
Same. Bespoke post has them for the same price. I snagged the beautiful green one for only 150$! Kill price haha. Happy cooking!
I'm waiting for my 24cm Cocotte in grenadine to arrive today from Amazon lol 😁
What cocotte is made of? Is it completely safe? I really liked the way it performed in your recipe and it will be a great addition to my kitchen
I followed this preheating but when I looked away around 1 minute, I heard this crackling noise and the coating started to peel. The peel was not very large but the iron is now exposed. I informed staub and they said it was my error.
Never buying Staub again.
Loved the music (and the cocotte)
What music is that? Sounds like Mozart or Beethoven. couldn't find it on the sound hound
That recipe looks good - is there a link to it somewhere?
I love watching this video. 🍀
Where can I get that lid stand/holder shown 2 minutes and 38 seconds into this video? I have the 4, 6 and 9 qt and need a good one especially for the 9qt.
Hi Brant, if you're based in the US you can purchase the item here: www.zwilling.com/us/staub-cast-iron-lid-holder-black-matte-1190902/40511-364-0.html
Hope that helps!
Why do you need to oil enamel? is the pot in the video raw cast iron?
I wonder what the background music is
which oven do you prefer? Le Cruset or Staub? Why?
The instructions say no seasoning is required however when I used it, food got stuck and it took a while to get rid of it. After cleaning, there's some specks in the surface and imperfections. I am not sure what I did wrong...could I contact Staub to get a replacement?
Season it with oil
テンション上がるぅ↑✨
I've just bought Staub cocotte, cocotte rice and mini-cocotte. I am so excited to follow your instruction. Thanks! (≧▽≦)
What size is this?
This video was sent to me as a response to my question but it doesn’t address my particular inquiry. I received my new Staub enameled 5.5 cocotte which I will use exclusively for baking no knead bread. The recipe calls for heating the empty Dutch oven in a 475 degree oven before placing the dough into it. So the question is…is it safe to place the room temperature Dutch oven into the cold oven and then turn the oven on to 475 so it heats up slowly? Looking forward to your response…
This might be a late response, but putting a cold pan in a cold oven and heating it up gradually is fine, unless your oven goes from 0 to 475 in 1 minute. Slowly heating up cast iron enameled pans helps to prevent thermal shock, which can damage the enamel coating. When exposed to SUDDEN extreme temperature changes, the enamel coating can crack or even chip off.
Thank you!
New to cooking here. I watched a video about cast-iron skillets and the person there said to season the inside AND outside, but this video only seasons the inside. I'm a bit confused now. So pot and skillet need different seasoning coverage?
Not outside. The seasoning will turn the color, red, blue etc will turn black. Be careful when u do rim! Raw, not enamel need seasoning in & out!
Hello I am looking to buy one of these but I don't know what the best size would be. I want to be able to do some good roasts but i dont have the biggest oven at the moment
Hi Rhys, for a roast we'd recommend an oval shape so you can fit poultry, a leg of lamb or a joint of beef easily. A good size for a family dinner would be the 33cm. It has a total length including handles of 40cm and is 17cm high with the lid.
You can see an example here: uk.zwilling-shop.com/Kitchen-World/Cookware/Cocottes/Traditional-Cocottes/33cm-Oval-Cast-Iron-Cocotte-White-Truffle-STAUB-40501-448-0.html
Hope that helps!
Please someone tell me the name and artist of the song. I would Shazam it but I only have 1 device, so that’s not possible :c(
Tried shazam 3 times with no result.. It's probably commissioned for this vid or unreleased, sorry mate.
you can always do TH-cam to mp3 if you want to have it to listen to haha
What is the name of the song?
Luis Cameron - Dangerous Love
Oh no! I used vegetable shortening (which I use on my cast iron skillets). I hope I didn’t ruin it!. Can I use Avocado oil?
Avocado oil should be fine as it has a relatively high smoke-point. I hope that helps!
Hello Staub family, I just purchased my first piece from your gorgeous cookware. I got the tall 5 qt cocotte. I followed these instructions in this video to prepare my piece before the first use. Sadly I missed seeing the sticker on the bottom and discovered it after removing it from the hot (ceramic) stove. I found the sticker had partially burned, over some of the stamped letters & numbers. So now some of them are slightly burned. I am hoping you have an easy safe solution to remove the burns. I used a gentle cloth with a tiny bit of olive oil on it, which helped remove some of the darkness. Do you have a better suggestion? I hate that I've already tainted this pan, and hope for a remedy. I realize it won't have any impact on the wonderful cooking results, I just am very meticulous about caring for my kitchenware. 😉 thank you, I hope to hear from you soon!
My advice to everyone who wants to follow this tip: DON‘T DO IT!!
Follow only the instructions in the manual booklet - they advise to NOT do this! Mine was all covered in sticky brownish leftovers after exactly doing what they recommend to do in this video.
It is funny that they recommend differently in the booklet. This video shows how to maintain and care for the product, no need whatsoever to do the oil thing just after purchase.
They should have wiped the oil clean before storage. Cast iron only requires a thin layer of oil to get down into the pours to maintain that shiny/black look. That’s a very important step before storing any of these types of pots/pans.
I am new to using cast iron dutch oven and just received my Staub today. Instructions say seasoning is not required. Is the "oiling" part in this video showing a type of seasoning method? From watching other seasoning videos, you have to bake the item?
Hi Pete, you don't need to season if you don't want to as the cast iron is covered by the matte black enamel cooking surface. However, you can oil (essentially seasoning it) if you wish. This can give a helping hand to prevent sticking and keeping the enamel black. There's more information here about heating the cocotte whilst seasoning: th-cam.com/video/6YMwR7rLNAI/w-d-xo.html
vegetable oil, not olive or sunflower? @ 3:39
what is the size used in the video?
Hi Derek, yes - we'd recommend vegetable oil for that, and the cocotte is a 28cm diameter which has a 6.7 litre capacity. Hope that helps!
The best
I thought enamel doesnt need to be oiled.....Or is this perticular pot not enameled?
It keeps the black looking consistent. When you get the pot it will be sort of "dry" inside. Sometimes you get a translucent rainbow effect from where you might have seared a piece of meat. It will go away, but it will mess with your OCD. I put a lot less oil in my Staub than what they used in the video. Looks like new every time.
Great tutorial. How about using olive oil (extra virgin)?
Fu Fann yes u can.. i use peanut oil
Fu Fann yes u can.. i use peanut oil
I definitely wouldn't use olive oil. You need an oil with a high smoke point.
For that final step of rubbing oil on the inside - is the recommendation we store it with the oil until next use? Then wash the oil off before using it next?
Hi Belinda, just leave the oil after it's been applied - you don't need to wash it off.
But be sure to wipe off the excess oil, though:).
I thought it was enamel mine just came today it😢cherry red on the Outside
Congratulations. It's a very popular colour.
भाई लोग मैं बहुत गरीब हो गया आपने सपने पूरे करने के चक्कर में मेरा सब कुछ खत्म हो गया मैं गायक हूं कृपया मेरा समर्थन करें अनुभव 7 साल पुराना है
I saw one at Marshall’s for half the price!!
And did you grab it??
@@whosyourdaddy4579 I SURE DID!!!
so funny.. Marshalls gets random luxurious brands sometimes(mother denim for example)
Can you use flax seed oil for seasoning?
Hi Matt, yes - you can use flax seed oil for that. Good luck!
@@staubuk615 can you use crisco?
I‘ve followed the instructions closely however, after whiping away the excess oil you can clearly see that the oil is distributed uneven with a small, hardened puddle of oil in the middle of the cocotte which does not wash away with water. What can I do now?
Hi M. N, you could try gently heating the pot to warm the oil, turn off the heat then carefully wipe away an excess oil with a dry cloth before it cools. Check that you are using a vegetable oil, as that shouldn't solidify at room temperature.
if 1m41 string not using midi then this CF sound track perfect amazing
The thumbnail looks "dirty" 🤣🤣
Very curcious which staub cast iron I own. I bought mine from bed bath and beyond. on the lid however it does not say la cocotte. only staub but on the upper part of the lid.
Hi Craig, it sounds like you may have a braiser or French oven which have different lid designs to the cocottes.
@@staubuk615 thank you very much
I wouldn't. I realize it's the hot new thing now (more or less) but it's not a cooking oil (in fact, it has to be stored under refrigeration in opaque bottles). In addition, that lovely, "varnished" finish is going to flake off. If you can find rice bran oil, use that--it has a very high smoke point, so you can easily heat it to the temperature suggested in the video without fear of its burning.
Is it ok to remove lid towards end of cooking a chicken/turkey to crisp up the skin ?
Yes, absolutely!
Flaxseed oil ok for seasoning
Yes, that's fine to use. Enjoy!
What about using sesame oil to do the first seasoning?
We would always recommend a vegetable oil for the first seasoning.
I hope that's of some help - do let us know if you have any more questions.
Is Canola oil okay?
when use it in induction(the firepower from 1 - 9 und boost can choose , which firepower will I chose? Can I use "9" firepower?
Hi Tian, we would recommend not to use the boost function on induction, and to begin by heating slowly on a low heat, then turning up to medium if needed. Hope that helps!
Why isn't the lid seasoned with the pot in step 1?
That's because the lid doesn't come into contact with the food. Only surfaces that have direct contact with food need to be seasoned. I hope that helps!
@@staubuk615 Thanks for answering!
How much is this please
Around $400
didnt know about the seasoning. usig for 5 years without!!!! No wonder.............
pengen banget punya.... Ya Allah semoga terkabul Amin....
I did exactly as described in the video - now the Cocotte is all covered in brownish sticky leftovers although I used nothing but sunflower oil and medium heat ... GREAT 😡 and thanks for nothing 😑
ASMR 👍👍❤️❤️👍👍
I’ll continue to use my lodge that has never failed me and cost $300 less.
Got my staub for 150. Holiday sale
is olive all okay to use
We'd recommend a vegetable oil for best results. Vegetable oil can withstand higher temperature than olive oil, and can also have a milder, more neutral flavour so it won't affect the taste of your food.
These are idiot proof. Pop the bird in and turn on the oven and that’s it. Magic Pot
Honestly , not better than Lodge cast iron.
what size is this?
This seems to be the 7 qt. a.k.a. 28 cm round cocotte.