Yes, but we recommend that you clean them by hand. Staub guarantees top product quality. Therefore products should also be carefully cared for. Following our maintenance and use instructions will ensure that you will be able to use your Staub product for a long time.
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. Why do brown specks form on the base of my roasting pan?
This is a natural consequence of the slow cooking process. Most brown spots can be removed by rubbing with a non-scouring cleaning agent. Use a paintbrush from time to time to oil the inside of your Cocotte with any common brand of vegetable oil and remove any oil residues before storing away.
This will ensure your product retains its shine. Is the enamel surface scratch-resistant? At Staub we use state-of-the-art black matte enamel which is particularly scratch-resistant. This was originally designed for very frequent use in restaurants. Even though our black matte enamel is particularly scratch-resistant, it is best to follow the tips for proper use.
The enamel may scratch if it collides with other objects or may chip if the product falls to the floor. Always ensure that you heat up your cast iron products slowly. Start initially with a few minutes at a low temperature. Then allow to cool down for at least 15 minutes before rinsing with cold water. Must Staub products be burned in? All Staub products are enameled both on the outside and the inside. We recommend that before using your product for the first time you wash it in warm water and then let it dry thoroughly.
Brush a little vegetable oil over the inside surfaces of the product, heat it at a low temperature and then after a few minutes remove any excess oil. The product can now be used. What are the benefits of black matte enamel over a shiny enamel? Our black matte enamel is virtually indestructible and delivers excellent cooking results. Your Staub Cocotte will gradually burn in as the fats used in the cooking process penetrate into the pores of the black matte enamel. The black matte enamel will gradually go brownish ensuring better cooking results each time you use it!
Do Staub products have non-stick properties? The colors are what draw most people to the line. Le Creuset has debuted many colors over the years and currently has nearly 20 colors, including unique partnership colors. You can find them all on the Le Creuset website, though you might have to head to your local Williams and Sonoma to find that one particular color.
The sizing can be a little strange with numbers and letters, but we have prepared an article to help you figure out how big you need your crock to be. You can also easily find past colors in secondhand shops and sometimes even on the Le Creuset website. Staub is another French company that uses enamel-covered cast iron.
The interior of the Staub is a textured black enamel that helps cut down on food sticking and hold in heat for a longer, more even temperature. The lid of the Staub helps baste your food by concentrating condensation so that it can fall back on the food instead of running towards the sides. This could help prevent moisture loss for those tough dishes, but you may need to tilt the lid to the side if you need excess moisture to cook away.
The handles are all metal so it can withstand a higher amount of heat right out of the box. The handles on the body of the crock are narrower and may require more maneuvering for those of you with larger hands or large oven mitts. Their crockery is easy to size because they use standard centimeter measurements — no hunting for the meanings of letters. They may be similar, but there are a few different options that might help you decide between one or the other. Le Creuset interiors use a white coating while Staub sticks to a black.
However, the light interior may not provide the even cooking you need at higher temperatures. It cooks evenly and slowly thanks to the dark interior, but it may be more challenging to check on the progress of your dish just by sight alone. Le Creuset has a vast color line.
There are classic colors and trendy colors as well as unique partnership colors for individual retailers like Williams and Sonoma. The company also carries discontinued and retired colors for a time on the site as long as inventory is available. Le Creuset is continually bringing out new colors in response to trends and popular design choices. They offer a handy color coordination guide right on their site to help you figure out what colors pair well together. The downside is that aside from their classic orange color, almost everything in the line is subject to discontinuation, sending you searching secondhand shops.
Staub has a range of colors but not nearly as expansive as Le Creuset. There may be less to choose from, but Staub tends to keep their colors around for longer, giving you the chance to collect everything in the line before losing a color. Le Creuset has a classic style lid that fits tightly over the oven to hold in moisture while cooking. Staub lids have metal handles so they can handle a higher heat in the oven. A Staub lid also has knobs in the bottom of the lid that help collect condensation as your meal is cooking and drop it back onto the food instead of collecting around the lid.
Staub lids fit much tighter as well. This is the short of it. Note that there are more subtle differences between Staub and Le Creuset Dutch ovens, but these are the features that make the most difference while cooking.
The aesthetic difference is an important one, as seeing the level of browning on the food you're cooking is essential to timing. The lighter color of the Le Creuset makes this simpler, and also makes cleaning marginally easier. The difference can be felt, but isn't so great that either suffer tremendously from it.
The Staub's heaviness means it holds temperature more evenly and for longer, while the Le Creuset's lightness makes lifting a full pot of beef stew from the oven a little less daunting. This means less liquid steams or boils off during longer cooks in a Staub than a Le Creuset. Whether you want moisture to escape a lidded pot or not is dependent on the dish you're cooking; many soups and stews aren't meant to lose much moisture once assembled, while braising something like short ribs you plan to lose water to deepen flavor.
Winner: Le Creuset. Most reviews online claim the Staub browns more effectively, but this was not my experience. I heated both ovens up for 10 minutes on high heat and developed crusts indistinguishable from one another, whether I was browning protein or veggies. This might seem like a small advantage, but, with the Staub, it can be mildly frustrating to pull out a phone flashlight to check progress. Winner: Staub. The lid of a dutch oven needs to be hefty and fit well to the body.
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