Understanding The Sticky Nature Of Staub Pans

If you're experiencing issues with food sticking to your Staub pan, you're not alone. Several people have reported similar problems, especially when cooking eggs, fish, or potatoes. While Staub pans are made of enameled cast iron, which is stick-resistant, they are not as non-stick as Teflon. To minimize sticking, it's important to use the right amount of heat and oil. Cooking with too high heat can cause sticking, so it's recommended to cook on low heat and get a good sear before flipping. Additionally, using a silicone spatula instead of a wooden one may help with sticking. Properly seasoning your pan can also help create a natural non-stick surface. This involves coating the surface with vegetable oil and heating it on a low setting, allowing the oil to penetrate the pores of the matte enamel.

Staub enameled cast iron pans are not non-stick

The textured black matte interior of Staub pans is designed to brown food beautifully, but it is not a non-stick surface. Some customers have reported that food sticks to their Staub pans, especially eggs, fish, and potatoes.

To prevent sticking, it is recommended to use the pan on low to medium heat. When using high heat, bring the pan slowly to a high temperature. It is also important to use oil or fat when cooking, as this can help prevent sticking. However, even when following these recommendations, some users have still experienced sticking with their Staub enameled cast iron pans.

It is worth noting that enameled cast iron pans are different from traditional cast iron pans, which can be seasoned to create a non-stick surface. Enameled pans do not require additional seasoning and are resistant to rust, chipping, and cracking. However, this also means that they may not have the same non-stick properties as a well-seasoned cast iron pan.

Seasoning the pan with oil and heat

Seasoning your Staub pan with oil and heat can help prevent sticking. Seasoning creates a layer of carbonized oil on your cookware, which forms a natural, easy-release cooking surface. This process is called polymerization, where oil is baked onto the cast iron, bonding the oil to the pan to create a layer of natural seasoning.

To season your pan, start by washing and drying it thoroughly. This will ensure that there is no remaining residue on the pan that could interfere with the seasoning process. Next, rub the pan all over, inside and out, with cooking oil. You can use vegetable, canola, grapeseed, or olive oil, among other options. Be sure to use unsaturated cooking fats, as they are easier to spread than saturated fats. After applying the oil, buff the pan well to remove any excess oil, as this can pool during seasoning and form hardened droplets or turn sticky.

Once your pan is oiled and buffed, place it in a preheated oven at 450-500 degrees Fahrenheit for 30 minutes. It is recommended to place a baking sheet or aluminium foil on the rack below to catch any excess oil that may drip. During this time, the oil will polymerize and form a hard, plastic-like coating. Repeat the oiling and heating process three to four times to set a good initial layer of seasoning.

After seasoning, your pan is ready for cooking. Each time you cook with oil, you will be adding to the seasoning, so the more you use your pan, the better the seasoning will become.

The type of oil used for seasoning matters

The type of oil used for seasoning cast iron pans matters a lot. The "seasoning" on cast iron refers to the layer (or layers) of baked-on oil or fat that protect the skillet and create a nonstick surface. While the process is simple, it is time-consuming. The purpose of seasoning cast iron is to protect the surface from rust and to make it nonstick and versatile.

When choosing an oil to season cast iron, there are a few factors to consider:

• Smoke point: This is the temperature at which the oil starts to smoke and break down. The most effective temperatures for seasoning cast iron are between 400-500 degrees Fahrenheit, so an oil with a high smoke point is necessary.
• Unsaturated fat content: Oils with a higher concentration of unsaturated fats are more optimal for polymerization, which is why it's important to choose the right oil for seasoning cast iron.
• Neutral flavour: You don't want the food you're cooking to take on the flavour of the oil, so look for an oil that is neutral in flavour.
• Affordability: There's no need to spend a fortune on a good cast iron seasoning oil. Some great options are less than $9 for 16 ounces.
• Avocado oil: Look for a refined avocado oil, which has a smoke point of around 500-520 degrees Fahrenheit. It is neutral in flavour and a healthier option.
• Crisco solid shortening: This is a popular choice because it is versatile, affordable, and widely available in grocery stores. It has a high smoke point of 490 degrees Fahrenheit.
• Grape seed oil: Three out of four cast iron manufacturers recommend grape seed oil. It has a smoke point of 400-500 degrees Fahrenheit and is affordable and versatile.
• Vegetable and canola oil: These oils are widely available and have a decent smoke point of 400-450 degrees Fahrenheit, but there are better options available.

Remember, the key to successful cast iron seasoning is to apply very thin layers of oil and heat the pan past the oil's smoke point. With proper care and maintenance, your cast iron pans will last for generations.

The amount of heat applied affects stickiness

The amount of heat applied to a Staub pan is crucial in preventing food from sticking. While Staub pans are made of cast iron, which is known for its ability to withstand high temperatures, it is important to note that their enamel coating may not be as heat-resistant. Therefore, it is recommended to use low to medium heat when cooking with a Staub pan, especially when using a gas burner. This is because the flames of a gas burner can cause the outer edges of the pan to become much hotter than the centre, resulting in uneven cooking.

When using a Staub pan for the first time, it is essential to season it properly. This involves washing and drying the pan, heating it over low heat, adding a small amount of oil, and then wiping off the excess. This process helps to create a non-stick surface on the pan. However, even with proper seasoning, some foods may still stick to the pan if the heat is too high.

For example, when cooking eggs, it is recommended to use a medium heat. This allows the eggs to bond less with the enamel and creates a better release. Additionally, using a generous amount of oil or fat can also help prevent sticking. However, it is important to note that using too much heat, even with more oil, can still result in sticking.

When cooking other types of food, such as fish or potatoes, it is crucial to control the heat and avoid using high temperatures. This is because cast iron has excellent heat retention, and using too much heat can lead to burning and sticking. It is recommended to start with a low to medium heat and adjust as needed. By taking the time to understand the heat distribution and retention of your Staub pan, you can prevent sticking and achieve better cooking results.

Overall, the key to preventing sticking in a Staub pan is to use the appropriate amount of heat for the type of food being cooked. By using low to medium heat, adding enough oil or fat, and allowing the pan to heat up gradually, you can minimise sticking and maximise the performance of your Staub cookware.

Cleaning methods can impact stickiness

The way you clean your Staub pan can have a significant impact on its stickiness. Here are some general cleaning guidelines to help prevent food from sticking:

• Always allow your pan to cool down completely before cleaning. Rinsing a hot pan with cold water can cause warping and damage.
• When cleaning, use mild dish soap and warm water. Avoid using abrasive tools like steel wool, scouring pads, or stiff brushes, as they can damage the surface. Instead, opt for a soft cloth, sponge, or non-abrasive sponge.
• For stubborn residue, you might need to soak the pan in warm, soapy water for a few hours before gently scrubbing it clean.
• To remove burnt-on food or oil residue, create a paste with baking soda and water, apply it to the pan, and scrub gently with a non-abrasive sponge. Rinse, dry, and reseason the pan with a light coating of cooking oil.
• Avoid putting non-stick cookware in the dishwasher, as this can warp the pan and strip away the non-stick coating.
• Avoid using aerosol cooking sprays, as they can leave a residue that builds up over time and ruins the non-stick surface.
• Always wash and season your pan before its first use. Seasoning evens out imperfections in the coating and helps the pan last longer. To season, rub cooking oil over the surface, heat the pan over medium heat for a few minutes, then wipe out any excess oil.

In addition to these general cleaning tips, there are some specific guidelines to follow when using a stainless steel pan:

• Bring your food to room temperature before cooking.
• Preheat your pan for 1-2 minutes over medium or medium-low heat. Failing to preheat the pan can make food more likely to stick.
• Use the "water droplet test" to check if your pan is properly preheated. Sprinkle a few drops of water into the pan. If the water fizzles or does nothing, the pan isn't hot enough. If the water forms tiny beads, the pan is too hot. The pan is ready when the water becomes a slippery droplet that slides around the surface.
• Add oil or cold butter to the pan once it's preheated, and allow the fat to heat up before adding food. This "hot pan, cold fat" method helps prevent sticking.
• When you think one side of the food is done, try pushing it with a spatula. If it releases easily, it's ready to flip. If you feel resistance, give it another minute before trying again.
• Clean your pan thoroughly after each use. For slightly dirty pans, soak them in dish detergent and warm water, then scrub and rinse. For pans with dark food residue, simmer some water and dish soap in the pan, then use a wooden spoon to loosen the food particles.

Frequently asked questions