How to Season Enameled Cast Iron Cookware
ฝัง
- เผยแพร่เมื่อ 29 ก.ย. 2024
- There are those that say that you can not season enamelled cast iron because the iron is not exposed and that the enamelling is too smooth. We have not found this to be the case with Staub enamelled Cast Iron and we season every piece in our kitchen for the best non-stick results. In this video, I go over the method I use to clean the pans, and the oven method I use to build an initial hard coat on my Staub Cast Iron.
Here is the original seasoning video from Staub: • STAUB HOW TO PREPARE Y...
You always deliver valuable content ..... thanks for your videos
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?????
Have you tried chain mail before?
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”
Thanks for sharing. Great response from LC.
I wonder why “except olive oil “? Do you know?
@@Hotpepper2005olive oil has a low smoke point
@@Hotpepper2005 The smoke point of olive oil is 350, which is just too low for what you're trying to do here.
Hola Kayla, ¿podrías por favor decirme si también cubriste con aceite el esmaltado exterior?.Muchas gracias desde España
Follow manufacturers recommendations for clean out carbon!
can I use regular oil, bacon grease, canola oil to season the pans as well? I see you used wax.
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
Ok so i'm Glad i found your video i have the same Le Creuset skillet So yesterday i was talking to my uncle about i told him that the skillet says non stick but i told him that its not the case for my pan . I've cooked many things with it and it just does not always release easy. Thats was the the whole selling feature of getting it. I believe it was around 100 bucks or so but i realize i probably just didn't need it its over priced for what it is . I will def be seasoning it just didn't think it was necessary , but thanks for the info.
So can we still do the old school oil?
Great video Jed....
I will using your method for my red cast iron le crossier enamelled.....😍
Sounds great!
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?
Looks like you scratched the shut out of that Dutch oven
he did.
Help - issues with a light interior cast iron seasoning!!
Great video and a wonderful result on a dark coloured interior Enamel Cast Iron Pot, excellent work! As I'm in Australia some of the products you recommended are not available, however I can get access to Grapeseed Oil.
I hope that you can assist me as I have a light cream (interior) Crofton enameled cast iron pot that had baked on food, I'd used denture tablets to clean up the left over food and ALL of the brown stains on the pot. Guess I left the denture tablets in the pan 36 hours to remove all stains and did some scrubbing at the end with non abrasives.
The pot never has looked So Clean, however, all of the GLOSS disappeared on the base of the pot where the baked on stain had been.
I'd used a light coating of Grapeseed Oil on the pot with the stove top seasoning method to try to coat a layer of seasoning - which of course being a light coloured pot has now turned nearly black on the area that had lost it's gloss. I'm horrified as the pot was a gift from a friend who has passed away, and I now think that I've ruined my pot.
Do you recommend that I start again in removing the black stain with bar keepers friend (or something similar) and try it get it back to the cleaner dull base to then bake it in the oven?
I'd read some of the replies where you had mentioned that on a light coloured interior the seasoning will turn brown, so I'm not sure what will be the best method - leave it alone with the pot being nearly black, or strip the current seasoning and bake it instead to a lighter brown (and would it turn a lighter brown as this pot has no gloss??
Would it work if I just buy a buffing electric tool so that I can get it smooth again?
Any oil that isn't some fancy toasted oil would work, corn oil, sunflower oil, canola oil, avocado oil, peanut oil, olive oil, grapseed oil, all those work
Hi, thanks for the note. That is quite a pickle! Never heard of using denture cream! You definably may have damaged the enameling but not to worry, you can season right over it. If you are not happy with the black marking then yes, use BKF to get that off and start fresh. Use a seed oil, and do not use avocado, peanut or olive oil to season. Many of their molecules do not season well even through they are a unsaturated fat. Much of what gives those oils their flavour are the same ingredients that do not take to seasoning. I find the best success using grapeseed.
Karen Gunn@ Try using some Head and Shoulders shampoo to try and get the gloss back. 😂😂😂😂
So do the same rules apply to this seasoning as it does to regular cast iron pans? Like no acidic foods for longer periods?
Yes
Can I use flex seed or coconut oil?
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?
Please read thru the rest of the comments before you do this!
He has mentioned that in the video saying to season only the inside if it's enamelled
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.
Hi, Buzzywaxx is the brand
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?
Some barkeepers friend will take it right off.
Homer: See Marge, I told you they could deep-fry my shirt.
Marge: I didn't say they couldn't, I said you *shouldn't*.
Maybe I’ll season my eyeglasses, because technically I could. LOL
@@helloheidi02 th-cam.com/video/kdZXt2qHzdM/w-d-xo.html
What can happend if with a metal i scrach it, sry for my english
Jed after a year I found my cruset with rust on the edges what can iI do?
So if you can season enamel, could you also season stainless steel? (I don’t want to try with my own pans!)
Hi, yes, you can. I have done this successfully and it's relatively easy to do
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. :)
Le Creuset is not black inside, they come with a light color! Will this change the color inside of my Le Creuset?
Probably, yes.
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 !
Thanks. I am not clear by what you mean by 'colored side'?
The bottom. It’s the only side that has colour on it.
@@jimjohnson1304 You want to have colour on both sides. You are going for a golden brown colour overall.
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 ?
@@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
Is porcelain-enameled cast iron the same as enameled cast iron?
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
What did I do wrong if the coating becomes sticky?
Could be one or a combination of a few things: Too much oil, the wrong oil, not enough heat, not enough cooking time, a dirty pan. I hope that helps.
Can you use metal utensils on black enameling?
Yes, no problem
@@Cook-Culture can you use it on the sand colored enameling also? I have both black and sand enameling on my le creuset connection but I thought it would chip with metal utensils.
@@SgtScourge Only if you use your spatula as a chisel!
@@Cook-Culture ok then I guess the only issue with the sand colored ones is that it will leave silver streaks. Not an issue with black though! Thanks
You can but you will scratch the enamel
You go through this step a few times, and it comes out looking really shiny/pretty black on the bottom... and you say to yourself, YAY I seasoned my cast iron pan!! And then you cook with it for the first time after "seasoning" it... and it all flakes off and ruins your food and it's a mess to clean up and now you're back to square one. Miserable experience.
Sorry but I think it’s all smoke & mirrors. I’ve got cast iron and carbon steel coming out of my ears. I’ve seasoned them over and over again nothing works how much bloody seasoning does it take? I think it’s all rubbish and I’ve gone back to the none stick pans I know will work.
Hi, sorry to hear that you're struggling. Without knowing your method and cooking details I would suggest to investigate your heat setting. Many people struggle endlessly until they figure that part out
Look at uncle scott's kitchen youtube channel. nuke the carbon steel or cast iron (not enamelled) pans, start over, & enjoy!
He doesn't have enough knives.
You can never have enough knives.
LOL!
Can you use Flaxseed oil? I saw in other video using it
Yes! For sure you can. Flaxseed is excellent but may have a bit of an aftertaste.
@@Cook-Culture perfect. Thank you !
When learning about seasoning, it was said flaxseed oil is not good to use, it flakes off after a while.
Don't use flaxseed oil. It will flake off. Use canola oil or vegetable oil instead.
Flaxseed oil has a very low smoke point. I would not use it.
This is THE worst advice ever! You do not need to pre-season Le Creseut enamel cast iron. It’s stupid. I know because I did it 😅.
Some people find it works for them, others don't.
This video has to be a joke!! If you do this you just ruined your cookware now everything will stick to it, you can trash it now!!
Hi, can you please explain in detail why you think this would ruin cookware? Your statement is not clear.
@@Cook-Culture I just followed the instructions to your fing video and my le creuset with black enamel skillet is now sticky. Any instructions on how to restore that?
@@captainbagels Howdy, sticky seasoning is from undercooking or using the wrong oil
@@Cook-CultureLMFAOOPP you are ruiningpeoples cookware with bad advice and dont even understand why
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.
Chain mail is brilliant on enameled cast iron. It's fast and effective and will not damage the surface.
@@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.
@@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.
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
Scratched, yes: but how can you say the chainmail did it? That oven has history.@@thekurtlocker.
This is so incredibly wrong.
If your enameled pot has build up. DO NOT use a chain link scrubbie. That’s only for RAW cast iron. All you have to do is boil water with baking soda and it comes right out.
Ten minutes with bar keepers friend will eat out the enamel. The Max is one minute per BKF instructions.
Most importantly, there is NO need to season enameled cast iron. It is enameled. Just heat properly and add fat.
Please do not scratch away your pots! Terrible information here.
Hi, I have tested this hundreds of times without issue. Not all carbon comes out as easily as you state, and people struggle. BKF needs some time to activate and work on the carbon build up. The combo of BKF and a chain main scrubber works just fine.
@@Cook-Culture yea for a scratched up compromised enamel. You are doing everything the Staub company tells you NOT to do.
@@jacquelynbaldeongaro1535 Hi, it is not my experience that Staub enamel is so delicate and I appreciate that you have must methods that work for you.
2 wordy gave up listening
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
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.
@@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 :)
@@worahr What the manufacturer's state and what's practical are sometimes at odds.
@@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.
@@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.
Everybody knows you shouldn't scratch the enamel with metal scrubbers (or metal utensils). The only thing this is good for is if you have a scratched Le Creuset - but then, they have a lifetime warranty. So basically this video is click bait for comments.
Best to buy better enamel if yours is scratching.
The ethical thing to do, would be to warn viewers that you are going against the manufacturers recommendation in using an abrasive chainmail scrubber.
I think that ethically I'm ok in helping people effectively care for their cookware. I have sold 10's of thousands pieces of cookware and never had 1 issue with chainmail on enamel. I would not categorize chain mail as abrasive.
....not abraisive chainmail.....? my guy. be for real.
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.
No, not all. Treat it like a cast iron pan. Use chain mail to clean.
@@Cook-Culture very substantiated reply. Thanks.
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.
She question isn’t, “How to,”
rather than, “why would you?”
This is wrong. Don’t do this. Please.
Seasoning is a recommended process from Staub
I’d like to see it on a Le creuset cream interior
It's not necessary, and not good for Le Creuset cream interiors
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.
Buy from brands you trust. Smithy and Field make hand made chain mail made in the USA
That's not how enamel works. Aren't you the same genius that said you can season stainless too? Lol. You don't season either, you add oil when you cook. 🙄
We only know what we know until we realize that we don't know what we don't know. th-cam.com/video/kdZXt2qHzdM/w-d-xo.html
I love hot the red exterior on my Staubs become darker while I’m cooking with them. I just love my Staubs period!
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?
Chain mail is strangely gentle and will not harm enameled cast iron
When you showed the inside of the pot I just went “Oh my god he ruined it”
Haha! Fortunately you can't ruin Staub! Well, unless you drop it on concrete, or drive over it with your car.
@@Cook-Culture Unfortunately you very much can ruin enameled cast iron by doing precisely what you did.
@@Doivid_ Thanks, Dave. Can you tell me how you see it getting ruined? I'd like to hear about your experience.
@@Cook-Culture I feel like I may have just ruined my enamelled pan from doing this. It’s covered in large brown blotches inside the cooking part of the pan. Seasoned in the oven twice, upside down, just as you did. I didn’t put too much oil and rubbed it in thoroughly both times. I don’t know if it’s actually ruined or just looks bad.
@@Acechao111 Howdy, you can't actually ruin it. If it's helping with stick release then it's working...some browning.is fine with seasoning.
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.
Hi, thanks. We've sold and had a relationship with Staub for over 30 years. What specifically are you referring to?
@@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.
@@PrincipalScratcher1 We reccomed using chain mail to clean Staub. No need for soap.
@@Cook-Culture A chainmail is for non-enameled cast iron.
@@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
No need to season enameled cast iron. That's the benefit. I have multiple enameled CI pans/pots and all are non stick all the time no matter what I cook. Cooking with fat is the key as is with all pans/pots. My test is egg whites. If I can cook egg whites and not get sticking, I have a non stick pan/pot
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!
Hi, thanks. Shooting in the dark without seeing the pan, but yes, I would try and build a seasoning on the pan.
You shouldn't use high heat with your Le Creuset, it's not meant to be used on high heat
Never heard of anyone do this.
It's recommended by the manufacturer
Couldn’t finish the video due to the rambling sorry….
Ah, that's too bad. You would have missed the best part!
Just don't...
Thank you! It helped me a lot
not supposed to use metal on the finish
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
If it works, great!!
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. 👍
@Camocountry1, How do you know if it works?
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.
Enameled cast iron cookware does not need to be seasoned, it's not designed for it. If your food is sticking, you're cooking at too high a temperature.
Seasoning works very well for some and is not required for others. Too high heat is an issue if you season or not
@@Cook-Culture right. It's not required for enameled cast iron.
@karenheffernan4360 it's definitely not required, but some users find it useful, and it's in no way harmful to the surface. To each their own.
@@Cook-Cultureits pointless.. just use oil as needed when cooking
TL;DR: Exactly the same way as raw cast iron
Pretty much, however, there are loads of people that buy enamelled cast iron and do not know that they can season it, and how to season a pan. For someone experienced, this would seem repetitive.
@@RagingUmbreon Hi Nick, we sell a heap of Staub cast, and have for years. If I had a customer bring me back a piece of Staub with a degrading surface due to cleaning with a chain mail scrubber I would warranty the item. So far, with thousands and thousands of pans sold, I have yet to see this. For many people who are dealing with stuck-on carbon, this is an effective and safe method, to remove build-up.
@@RagingUmbreon Thanks, Nick. I am confident that Zwilling Canada would support me in this hypothetical decision. But after 30 years, I would have seen this issue, so I won't hold out that it's going to happen. Chain mail is completely fine to use on enamelled cast iron, as it's not overly abrasive. But to each their own.
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!
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.
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.
@@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.
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.
what is the wax called, buzzy wax, fuzzy wax? i just cannot make it out and cannot find either on uk amazon
nm found it, buzzy wax for others wondering
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.
Great news!! Thanks for letting me know
So we don’t do this on new enamel pans ??
@@Sheywh12 personal choice. If you want to do it on newer pans, go for it.
Well that's a good way to destroy your expensive enamelled cookware. The only thing other than dishwashing soap I've ever needed on Le Creuset is baking soda. That and hot water and a bit of soaking will remove burnt-on stuff without any scrubbing. LC also sells its own enamel polish but it's pricey.
Good on you!
HIs hair is long because he can't afford a haircut in Canada
fkn slow roller
The Seasoning of enameled cookware doesn't get of the radar much.. 1% vs naked cast iron 99%
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.
I get that, but yes, it's best to let it fully cool. Think of it like letting paint dry between coats.
Read the product manual people. Everything in this video is all bad advice for enamel, really bad!
Hi, which product are you referring to?
Are you wearing eye-shadow and mascara/eyeliner? Got enough knives?
Would that matter?
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.
That is a good process!
Can you do the same in the gas cooker instead of oven? Cause my Le Creuset pan has a wooden handle
Yes
This is so against what Staub and Le Creuset recommend for cleaning
Hi, this isn't 'so' against what they say. They 'recommend' not to use abrasive cleaners or scouring pans however they do not specially state how someone can clean off burnt-on carbon build-up. Once you have a baked-on carbon, it gets very, very hard to remove it without some help. Staub is clear to point out that 'Our black matte enamel is virtually indestructible', which I have found to be true. I have worked hard to regenerate an old and beat-up pan with these methods without damaging the surface. I help people all the time who have done something they shouldn't with their Staub (like, they went to have a shower while searing a steak) and they are in a situation where their item is degraded from a mistake in the kitchen. Using a very good quality chain mail and the right cleanser, they can clean their pan so that it's as good as new. My approach is practical, even if I am drawing outside the lines.
This isn’t for cleaning, it is for seasoning (aka increasing non/less-stick abilities). I personally reached out to Le Creuset regarding seasoning my Le Creuset Enameled Cast Iron cookware. The representative said to “Season with a high smoke point oil, Bake at 350 degrees for 15-20 min.” This will not damage your cookware or enamel, this was directly from the manufacturer.
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.
Hi, thanks. Unlike raw cast iron, you can still use enamelled without seasoning, but it will help. This is a video produced by Staub: th-cam.com/video/kdZXt2qHzdM/w-d-xo.html
The whole point of using enameled cast iron is so that you don’t have to season it. This is pointless.
Hi, sorry that you have been misled. The point of enamelling is so that it is less reactive and does not oxidize. Seasoning is about creating a nonstick finish, which you can or can not do. That is up to you.
@Grown In Gundo Chain mail on Staub is a-ok. Chain mail is not abrasive and Staub enamelling is as hard as stone. I've been selling Staub since the early 90's and have never had a customer damage a surface when cleaning it, other than using something sharp to chisel off burnt food, but that's another issue. And sticky pans come from using the wrong oil, not quality seasoning.
@@Cook-Culture I hope people don’t listen to you. Your care tips are not right. It’s ridiculous how filthy your Staub pieces are. It’s obvious you don’t know how to properly care for these pieces. You’re going to ruin Staub for a lot of people 🙇🏻♂️
@@Cook-Culture the whole point of seasoning is to protect cast iron from rusting, not creating a nonstick surface. The nonstick part comes from using a proper amount of fat and making sure ingredients are room temperature.
@@shillens1 People surely do not need to listen to me, however, I have sold Staub since the late 90's and Cook Culture is one of the largest dealers in Canada. Pre-covid, we operated cooking schools and taught over 27,000 per year how to cook. I have personally sold thousands of pieces of Staub cookware and have helped thousands of people learn how to care for their Staub (and other brands). I have used almost every major piece they make and seasoned all of them perfectly. I use chain mail on all cookware and it's brilliant. I appreciate your comments and concern however they are not warranted in this instance.
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!
Sounds great!
The best part of this video was the music.
Disaster! I seasoned this beautiful Le Crueset pan with Buzzy Wax, put it in a 450 oven along with a Le Crueset skillet, and it came out covered with brown speckles everywhere and two small chips in the ceramic. It was pristine when it went in. I have used in cooking no more than four or five times in its life. The skillet companion looks just fine.
What happened to it?
I contacted Le Crueset and they advised me not to season the their products with white insides. I was finally able to restore the Le Creuset braiser after boiling it in a baking soda mixture. This helped a lot and I won’t have to discard the braiser. Whew!
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
Hi, the best fix is to either use the oven clean function (easy but long) or use Bar Keepers Friend (hard work but fast)
@@Cook-Culture Thanks
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.
Huh, who would've thought. Not me for sure. Also I watched a bunch of your videos thinking that you were from the UK. Idk why, makes no sense but I was bamboozled.
tq for the informations. Nice kitchen!
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?
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.
@@Cook-Culture Thank you!
Would it kill you to show a close up?
I was always under the impression that you shouldn't heat up enameled CI w/o something in it. Afraid the enamel will crack. I guess not.
We can't speak to all brands, but Staub can be preheated without an issue.
If you poor cold water into it after its been pre heated then it is likely to crack
My cast iron enamel shows signs of discoloration .. is the pot still safe to use??
Totally. That is normal and some natural seasoning will be golden.
This video is confusing to me... don’t you not want to scratch off any of the enamel coating? Enameled surfaces don’t take seasoning like raw cast iron. Stainless steel is similar where it can be non-stick if you properly heat it to the right temperature. Or are the actual insides just regular cast iron and you’re referring to enameled as the exterior.
Hi, Staub is100% enamelled. Some people say that enamelled surfaces don't take seasoning however we have not found this to be true after seasoning hundreds of Staub Cast Iron enamelled pans. At the end of the day, the user needs to choose what they want from their pan and how to season, or not. This video is to show how we do it and to show how it can be done successfully.
@@Cook-Cultureyou really have no idea how seasoning works do you?
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.
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.
Under regular use Staub should not chip. Yes, contact them asap.
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.
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?
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.
This video could be 40 sec…. You have to learn how to get straight to the point ….so much bla bla bla
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.
So buzzy wax has oil blends in it...I wanted to know what it contained. Bees wax and depending on the colour of the jar grapeseed oil, olive oil canola oil avocado and sunflower. Interesting.
You need to differentiate between the enameled cast iron and the enameled cast iron with a special coating on it that makes it non-stick. You absolutely would not want to do this with just plain enameled cast iron!
Hi, thanks. I am not following what you are suggesting as we only use and sell enamelled cast iron. Can you be more clear?
Agreed. Never heard of what Glenda says exists.
@@Cook-Culture
No fried egg test?
I just got a new one and saw that the edges of the enabled pan are just plain cast iron and I was wondering. It seems unlikely that you have to scrub the enabling that rough, that would totally ruin it.
Best visit this channel for more accurate information:⬇️
th-cam.com/video/77zYaB2SHwA/w-d-xo.htmlsi=PREX3gDsbIOLPMrm
Chainmail on enamel is fine. You have to work pretty hard to ruin a high quality enameled surface, using something pretty abrasive.
Can you heat le creuset skillet that hot 450 degrees is pretty high over in the UK
Le creuset states 500F max oven temp on their enameled skillet.
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.
So, just season like a regular cast iron skillet but nothing should be applied to the enamel. Okay then.
All of my enamel coated pans say do not use anything metal or abrasive cleaners like comet.
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?!
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.
A LOT of misinformation in this video 😳
The content in this video is a disaster. Clearly he doesn’t know how to take care of or cook with enameled cast iron.
@@shillens1 yes I feel very sorry for any of his followers who ruined their nice cookware because of this video. They could buy a $20 Lodge and follow these tips~ rather than ruin their $200 Staub or Le Creuset
So sad and it frankly makes me angry how ignorant he is only in that he’s misleading people and trying to act like an authority figure when he’s a clueless fraud.
@@shillens1 Hi, thanks for the comment. What I show in my video is what I have leaned from helping thousands of people over a long period of time. I think it's great that you have success with you enameled cast iron however others do not and the methods I show in my videos have helped people. This is way I make them. We are a retailer and it's illogical for me to make videos that would not work for our customers. Thanks for your opinion.
Hi, can you be clear about what you believe is misinformation? I can address any issue you have and help you care for your enameled cast iron. Happy to help.
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.
Great methods. Good work!!