The Art Of Seasoning: Unlocking The Potential Of Your Staub Cast Iron Pan

Staub cast iron pans are enameled and do not need to be seasoned like traditional cast iron pans. However, some people choose to season their Staub pans to improve their non-stick properties. To season a cast iron pan, it must first be cleaned and dried thoroughly. Then, a thin layer of oil with a high smoke point, such as canola or vegetable oil, is applied to the surface. The pan is then heated in the oven or on the stovetop until the oil polymerizes, creating a non-stick coating. This process can be repeated multiple times to build up a thicker, more durable surface. While seasoning is not necessary for Staub pans, proper preheating and the use of sufficient fat or oil before cooking can help prevent sticking.

Preheat the pan on medium heat before adding oil and food

Preheating your Staub cast iron pan is an important step in ensuring your food doesn't stick to the pan. It is recommended that you preheat your pan on low to medium heat for 5-10 minutes, until it is evenly heated. Cast iron skillets don't heat as evenly as non-stick or stainless steel pans, but they retain heat very well.

When preheating your cast iron pan, it's important to remember not to use a heat setting higher than medium. Cast iron holds heat, so a higher heat setting is unnecessary and could damage the pan. Placing a cast iron pan over too high heat also risks burning the fat or food. You may also shock the metal of the pan.

You can gauge whether your cast iron pan is hot enough by holding your hand above the surface or using your outstretched palm as a temperature sensor. You can also add a drop of water to the pan and listen for a crackling sound before it evaporates. This indicates that the pan is ready.

Once your cast iron pan is preheated, you can add a little oil or fat. If you're using butter, it's best to start with oil and then add butter just before adding your food. Adding oil to a hot pan helps to quickly and evenly transfer heat from the pan to the food, preventing sticking.

It's important to note that preheating a pan with oil can cause the oil to pool around the edges due to the difference in surface tension between the hotter center and cooler perimeter of the pan. This can leave the center of the pan vulnerable to sticking. Therefore, it's best to preheat the pan first and then add oil before adding your food.

By preheating your Staub cast iron pan on medium heat before adding oil and food, you'll ensure even heating and help prevent your food from sticking.

Use an infrared thermometer to check the pan's temperature

When seasoning a cast iron pan, it is important to preheat the pan on medium heat for several minutes before adding oil and food. An infrared thermometer can be used to check that the pan is correctly preheated throughout the cooking surface.

Infrared thermometers are ideal for taking temperature measurements from a distance. They are fast, highly accurate, and durable. They are also useful when you can't insert a probe into the item being measured, or if the surface is out of reach.

However, it is important to note that infrared thermometers only measure surface temperatures and not the internal temperature of an object. They are also affected by factors such as frost, moisture, dust, and rapid changes in ambient temperature.

When using an infrared thermometer with a cast iron pan, it is recommended to place a solid surface, such as a cast iron plate or skillet, on the grill and let it preheat for 5-10 minutes. Spraying a little cooking oil on the surface can ensure proper emissivity and improve the accuracy of the reading.

Additionally, the angle at which you hold the infrared thermometer can impact the reading. It is best to hold the lens or opening of the thermometer directly perpendicular to the surface being measured to ensure a tight circle is measured.

By using an infrared thermometer to check the temperature of your cast iron pan, you can ensure that it is correctly preheated before adding oil and food, improving the seasoning process and overall cooking experience.

Wash the pan with warm soapy water, then dry

To wash a Staub cast iron pan, you'll need to use warm soapy water. Contrary to popular belief, it is perfectly fine to use a small amount of soap to wash cast iron pans. In fact, Lodge Cast Iron, which has over 120 years of experience making cast iron, endorses the use of soap. Just be sure to avoid using large amounts of soap, as this can strip the seasoning off the pan. Instead, use a mild dish soap and a non-abrasive sponge or scrub brush to gently scrub the pan. You can also use a pan scraper to remove any stuck-on food. After washing, be sure to dry the pan thoroughly with a lint-free cloth or paper towel. It is important to get your pan completely dry before storing it to prevent rust.

• Allow the pan to cool down slightly.
• Use a pan scraper or a nylon brush to remove any stuck-on food or debris.
• Add a small amount of mild dish soap to the pan, along with a bit of warm water.
• Use a sponge or scrub brush to gently scrub the pan, inside and out.
• Rinse the pan with warm water to remove any soap residue.
• Dry the pan thoroughly with a lint-free cloth or paper towel.
• Place the pan back on the stove and turn the heat to medium. Let the pan heat up for about 3 to 5 minutes to ensure it is completely dry.
• Allow the pan to cool down completely before storing it away.

Remember, proper care and maintenance of your Staub cast iron pan will ensure it lasts for years to come.

Re-season the pan by heating in the oven, coating with oil, and allowing to cool

To re-season your cast iron pan, you will need to heat your oven to 450°F. Then, apply a thin sheen of oil with a high smoke point, such as canola, vegetable, grapeseed, or even lard, to the entire surface of the pan. Place the oiled pan in the oven and heat for an hour. After an hour, turn off the oven and allow the pan to cool down.

It is important to note that this method is for cast iron that is not enameled. Enameled cast iron, such as Staub, does not need to be seasoned as it is already coated with three layers of glaze. However, if you wish to re-season your enameled cast iron, you can follow the same steps as for regular cast iron. Just be aware that the seasoning will come off every time you put the pan in the dishwasher.

Additionally, when re-seasoning your cast iron, make sure to only use a thin layer of oil. If there are pools, piles, or pockets of oil, it will harden and create an uneven surface. You should also place a tray on the lower rack of the oven to catch any oil drips.

By re-seasoning your cast iron pan, you will create a non-stick surface that will make your cooking experience much smoother.

Use metal utensils and sponges, as Staub cast iron is scratch-resistant

Staub cast iron is scratch-resistant, so you can use metal utensils and sponges without worrying about damaging the surface. This is in contrast to traditional cast iron, which requires more careful handling.

While the enamel coating on Staub cast iron is scratch-resistant, it's not completely chip-resistant. Therefore, it's still important to be careful when using metal utensils to avoid chipping the enamel. In addition, while the enamel coating is scratch-resistant, the rim of the cookware is not enameled and can be more susceptible to rust. To prevent rusting, it's recommended to wipe the rim with a small amount of oil after washing.

When cleaning your Staub cast iron, it's best to hand wash it rather than putting it in the dishwasher. While the cookware is dishwasher-safe, long-term dishwasher use may cause the enamel to lose its gloss. Instead, wash your Staub cast iron by hand with warm or hot water and soap. Soaking the cookware will help remove any caked-on food, and you can use a scrubby or sponge to gently scrub away any remaining residue.

By properly caring for your Staub cast iron and using metal utensils and sponges without fear of scratching, you can enjoy the benefits of this high-quality cookware for years to come.

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