How to Season Enameled Cast Iron Cookware
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- Опубликовано: 18 ноя 2020
- 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... 
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You always deliver valuable content ..... thanks for your videos
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.
Your videos are very educational how to keep your cookware cleaned and well seasoned
Thank you!
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.
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!
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?
@@gentao2005olive oil has a low smoke point
@@gentao2005 The smoke point of olive oil is 350, which is just too low for what you're trying to do here.
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?
Thanks so much for talking about this topic that never gets discussed. I've watched a number of your videos and it's a relief to get advice from someone who actually knows what they're talking about. I find essentially all cast iron advice online to be worse than useless (including America's Test Kitchen). No one knows what they're talking about and it has caused me to waste a lot of time over the years.
can I use regular oil, bacon grease, canola oil to season the pans as well? I see you used wax.
tq for the informations. Nice kitchen!
Jed after a year I found my cruset with rust on the edges what can iI do?
I received a cream coloured CAPCO enamelled frypan with a wooden handle as a wedding present 42 years ago. The second time I used it everything stuck. I obviously didn’t clean it properly. It has been sitting in the back of my cupboard ever since. I want to try seasoning it. Can I put it into the oven at that high heat as it has a wooden handle?
So can we still do the old school oil?
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
I love hot the red exterior on my Staubs become darker while I’m cooking with them. I just love my Staubs period!
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.
Thank you for this video! I bought a Staub frying pan with a lid recently, will try to season it.
I bought their 10.25 deep frying pan last week. It is the roundish everyday pan with glass lid. I can"t wait to get it. They say it can even cook like a wok due to the deep rounded sides. It was marked way down at the time. It is my dream frying pan.
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.
Great info on enamel cast iron and seasoning methods 👏👏👏
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
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
Ok. I can't buy a great brand but I have 3 enameled cast iron dutch ovens! I was not aware of seasoning them but found this when I was looking for a way to preserve the rubber seal around the edge! I have been trying to prevent the enamel from sticking by gradually warming it up, but this works better? I'm very interested but don't want to burn up my less expensive pots! 😊
Can you do the same in the gas cooker instead of oven? Cause my Le Creuset pan has a wooden handle
Yes
I have Le Creuset enameled cookware. Some of the enamel is white in color does that need to be seasoned like the black colored enameling?
Hi, yes, the Le Creuset white interior can be seasoned if you would like
I am curious, can this polymerizing process be used on hard anodized aluminum pans?
Maybe, but it depends on the surface. Most of the anodized pans come with nonstick coating....?
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
Is it ok to scrub with the abrasive chain on the enamel? Will it expose the iron and interact with acidic food?
Yes, totally fine. The enamel is rock hard.
Do you also recommend seasoning for the Staub Square Grill pan (with the groves)?
That's an excellent question!. As you'd assume, a grill pan is unique and is used for higher heat searing and grilling. It's less important to create a seasoning on a grill pan as the user would typically use a higher heat and some fat. Due to this, there'd be less sticking. Seasoning of a regular fry pan is useful when someone wants to use the pan for more delicate things, like eggs or crepe. 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.
Read manufacturer instructions !! This guy is ruining these gorgeous pans!!!!
Great video Jed....
I will using your method for my red cast iron le crossier enamelled.....😍
Sounds great!
After having done this seasoning and encountered the problems described earlier now my seasoning coating just started to peel off in small black residuals. Does it mean I have to season it again? I tried to clean it but now I have a part still coated and the other peeled and producing black peeled residuals
Hi, black peeling is usually from carbon flaking. Please ensure that your seasoning oil is very thin, and does not contain fiber. This is why I suggest not using olive oil or avocado oil for seasoning. Grapeseed is my #1 choice
Hi, I just got my new enamel dutch oven, after I cooked soup, do i need to remove the food immediately (after it cooled down) and not let any food soak in it?
You can leave food in there, no problem. Enamel is non-reactive
Hi. I have a Le C enamelled skillet. I noticed after using it and washing it, there were small white spots and blotches. Do you have any idea what they are? Did I ruin the pan? Is it still safe to use it.
Hi, hard to say. Send me an picture at jed@cookculture.com
Very helpful!! Thank you. What was the name of the wax you used? I couldn't catch it.
Thanks. Buzzy Waxx
What does it mean if when I took my pan out of the oven, it was very spotty all over and turned a brown color? It almost looks like the oil burned or something. I used canola oil.
Should be fine as long as it's not sticky.
Which alternative oil do you recommend for seasoning? Canola or Vegetable?
Refined seed oil.
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.
Can I use flex seed or coconut oil?
What can happend if with a metal i scrach it, sry for my english
I did this and now my pan had big brown blotches all inside it. Will this affect it? I didn’t put too much oil on and rubbed it in well.
Hi, some discolouration is not necessarily a bad thing if the seasoning is helping
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.
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.
How would you go about pre-heating an enameled staub pan to cook a steak? Having always used regular cast iron, I'm used to letting it get very hot, add oil, and then immediately put in the steak, but reading up on enameled cast iron, most people say to never heat it up empty as it could break. Realizing that this sounds like quite a basic question, would you simply just heat up the pan with the oil?
Hi, I am not sure about the breaking issue, as I have never run into that. (I have sold a few thousand enamelled pans). I would treat your enamelled pan just like you would treat your raw pan and see if you like the result
I would use my enameled pants for regular everyday cooking, also acidic foods and sauces. If you want to really brown a steak, use non-enameled cast iron.
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 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
We have a vintage Le Creuset Dutch oven with chips in the enamel on the inside of the pot. Could I have the inside of the pot media blasted and then just season the raw cast iron after? Thanks.
Hi, thanks for the note. I have no idea how that would go for you, sorry. Are the chips causing problems now?
No they're not causing any problems, just look bad.
@@felipetoltecatl Fair, but I would season them and not be worried. Seems like taking the surface off could open a can of worms!
Followed your instructions and now my Le Creuset black enamel skillet is sticky =( . Any suggestions?
Hi, stickiness is usually undercooked seasoning or the wrong fat.
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.
Can this work using stovetop method to start with? Also, would any high smoke point cooking oil work as well?
Yes, stovetop is fine. I suggest using a high temp oil with little fiber, like grapeseed.
Read manufacturer instructions , this vid is how to ruin your pan !!!!
@@elenatg6758 Hi, can you be clear on what part of the method you think will ruin a pan?
Does the oven have to be that hot? Would 375-400 degrees work to?
Hi, the cooler then oven the longer the cook time.
What if my enameled pan has a wooden handle?
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.
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.
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
Do you have to avoid washing with dish soap if you season your enameled cast iron. I use creuset. If anything sticks or burns onto the surface I just boil water in the pot and sometimes add baking soda. It cleans up with little effort.
That's perfect! And, no, I don't clean with soap.
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.
Help my brand new le creuset cast iron wok ( enameled black coat inside ) sticks like crazy ! What should i do ? The instruction said heat the wok on medium heat then add 2 tbs of oil, rub it around, continue cooking for 15 mins on medium heat then wipe off the oil, but it doesnt seem to help ... :( ive done the process three times.... is there any chance i already ruined the wok ? :(
Don't worry, you have not ruined your wok. 2 Tbps on oil is a lot!?! First though, do not use Olive Oil, use an oil like grapeseed or Canola. Second, scour off what you have cooked on your wok and dry well. Apply a very thin layer of grapeseed oil to the inside, and put it into a 450 degree preheated oven inverted for 45 min. Take it out to cool. You may need to do this 2 or 3 times to get a thick enough seasoning.
@@Cook-Culture thank you ! I'll try seasoning it your way ! Could you please make a video about how to control the temperature and how much oil to use when pan fry fish / egg ( or food that tends to stick ) with le creuset enameled cast iron ( white inside ). I tried pan frying a piece of salmon skin down but the skin got stuck onto the pan and i was having a hard time cleaning it :(( thanks
@@ThaoNguyen-xo6kc For your wok, apply a very, very thin layer of canola or vegetable oil (1/4 tsp) to the inside, and then wipe out any excess with a paper towel or cotton towel you don't care about. Then heat the wok over medium to high heat. Once it starts smoking, you're ready to cook. Add a tsp of canola oil, then the meat, and let it sit for a few seconds. Then start stir frying. Make sure you have prepared all your ingredients ahead of time because wok cooking is fast.
Do you have a video on how to clean and reseason a Le Creuset enameled cast iron grill pan ? Have one in somewhat bad shape and not sure how to restore it to good as new to use it and maintain it correctly
Hi, no, I don't, however, I can try and help you. I would soak the pan in a thick foam of Bar Keepers Friend and let it sit for a few hours in a plastic bag. This will help break down the built-up carbon, then scrub hard. To preseason I would recommend the oven method just like in this video.
@@Cook-Culture thank you. I will try that
@@ScoutAndMcKenna Just reach out to Le Creuset directly. They will tell the proper way to clean it so don't void your warranty.
I have a set with a white interior. I followed these instructions, I.e. grape seed oil and in the 450F oven for 45 min each. They look like they have a browned interior. interior. What did I do wrong?
I just followed the same instructions from this video and my brand new, white enameled pans came out brown. I contacted Buzzywaxx to see what they say. I'm so sad. I came back to this video to see if it happened to others. Were you able to fix it?
@@virginiachristi7129I'm confused by this video about enameled cast iron. I just got one with white interior and didn't think I'm supposed to season it. I dunno maybe I'll try to contact the manufacturer which is Crockpot.
Ps I meant to say, so sorry about your brown spots!! 😢
@@blackdiamond7708 The spots slowly come off everytime I wash it. It's just on the sides now 🙏
@@virginiachristi7129 Oh yay I'm glad for you!! 😊❤️
I recently got a new Lodge regular cast iron ten inch which I christened last night with a little steak, it's a nice pan.
But I also got a new ten inch Crockpot brand enameled cast iron with white interior. I was online trying to see if I can make steak and hamburger in it. The label included frying in the description. But I saw videos on yt about how your pan would be too hot and it could crack etc... ? So now I'm unsure what I can do in the enameled cast iron skillet. 🤔😐🫤
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. :)
I’d like to see it on a Le creuset cream interior
It's not necessary, and not good for Le Creuset cream interiors
Interesting, but will the seasoning be as durable and nonstick as on raw cast iron or carbon steel cookware since the seasoning can't penetrate into the actual enamel?
Hi Jay, it's a myth that oil somehow penetrates metal. I can make an enabled or raw just as non-stick and durable as each other. I've found that people that believe that you can't haven't really tried to. They just like to tell you that you can't.
Anyone here know if there is a lid available for that staub fry pan? Cheers! Helpful video
Hi, I've never seen a lid for the frying pans from Staub in glass or cast. I'd assume this is due to the pour spouts which would inhibit the lid from creating a seal. There are several other pieces in the Staub line which can be used as a skillet and come with a lid
I appreciate the reply! That’s a bummer, I’ll have to make do with the off brand multi purpose lid. Even with the spouts can get a pretty good steam going
Yes, Staub makes glass dome lids that fit 10, 11, 12 inches. Please contact Zwilling, the manufacturer, or go to their website. There are also 3rd party lids that fit these standard sizes.
Should the lid be seasoned the same way as the Dutch oven?
Hi, no, the lids do not need to be seasoned.
Hey nice Video you got there :) I recently bought a Staub cast Iron Skillet 26cm. Now I saw that it is enameled but I dont see any of it except the bottom where it touches the cooking pads. I am not really sure how to take care of it. It kinda looks like your skillet does. So now I have the question if I should season it on the outside aswell (what many tutorials show) or just inside? Maybe some expert can help me out :)
Hi, do not season the outside of enameled cast.
I bought an enamel cast iron fry pan and pot as I wanted safer less toxic cookware but it just burns everything. Its has a yellow inner and red outer enamel coating. Would seasoning this stop it from sticking. We dont have buzzywaxx in australia. Can you recommend a product i can use..thanks
First start by reducing the heat
@@Cook-Culture I tried that. Didn't work. Guess I will have to go back to using toxic non stick pans 😔
@@AL-ru3nk Carbon steel frypans. learn how to season it. de buyer make good ones which can be bought relatively cheap in australia. solidteknics make great fry pans too, but a bit more expensive, though made in australia.
@@iya3757 nope I won't be using them ever again. Too much trouble. I've found something better
How do you season a pan with a wood handle? Le Creuset say the handle can’t go in the oven.
What type of pan is it?
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.
Thanks for the video! I have a Le Creuset cast iron pan like the one you have but my cooking surface (inside of the pan) is grey and not black. (The outside is white, where yours is red)
Can I use your seasoning method on this pan, or is it a different type of pan?
Thanks!
Whatever you do just don't scour it because you will ruin it.
I have the same pan you described. White exterior. Gray interior. 12 inch. The enamel coating has worn down and does stick pretty badly. I want to fix that as well because I basically don't use it anymore. I didn't think this method worked for enameled cast iron. 🤔
@@a_noelle8595 if your pan is from Le Creuset, they have 30 years Guarantee on their cast iron range (at least I can see in Europe they mentioned on their website). I hope this helps!
@@som7839 I bought it at a second hand store years ago so I didn't think the warranty would apply to me. 🥺
I'm actually reading the staub manual right now and it says DO NOT use scouring pads that can cause damage to the enamel. So is that chainmail considered a scouring pad?
NIMO. I made a video on that
@@Cook-Culture can you share a link to that video please! 👍
Also another question... I can't find an answer to this anywhere online. Sometimes my staub pans get what looks like scorch marks. Its nothing you can feel to the touch. I can't tell if it's just a scorch mark or splotchy polymerization. Is this something that needs cleaned off also?
@@MrJoelgides Hi, hard to say. Please send me a picture to my email. jed@ my domain .com
@@MrJoelgides ruclips.net/video/qfL3nYVx-Pw/видео.html
You guys have covered cast iron and carbon steel pretty well, but what about stainless steel? Ive seen other videos regarding seasoning stainless, but methods vary greatly. Would appreciate your thoughts on seasoning stainless. Thanks
Thanks. Yes, you are right. Stainless steel cookware is a big concept as the quality and types vary so widely but I will be addressing it soon.
You cannot season stainless. It will not adhere properly because of the passive layer of chromium oxide on the surface. You can season carbon steel and cast iron because there is no chromium oxide layer; this is also why those materials rust easily. Anyone telling you that you can season stainless steel is clueless.
You just need to preheat the stainless pan until it's hot enough that a drop of water will bounce around its surface (Leidenfrost effect). Then add a little room temp canola or other cooking oil and add your food. Leave the food alone until it releases easily and is nicely browned (typically only a few minutes) which is called the Maillard reaction. After that, you can make a sauce from anything that stuck. Use wine, beer, water, stock, whatever recipe for the pan sauce and there you go.
@@jamesaroeuett1567 good to know. There a lot of misinformation out there which is why I asked.
I have done the water drop test for when making eggs and they come out great no stick.
Thanks
@@jamesaroeuett1567 I watched a video about cooking green onions on a stainless steel pan to make it non-stick. There are some properties in green onion that stick to the pan. I’m not sure what would happen if u wash it with soap.
@@menoford7349 You cannot make a stainless steel pan non-stick by trying to apply some kind of oil/food coating. It simply does not work. You need to cook with proper temperature and technique for stainless to perform well. That's all there is to it.
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.
Follow manufacturers recommendations for clean out carbon!
I have some ceramic coated cast iron. They are red on the exterior and white in the interior. The white (the inside) always turns brown when I try to seasoning them. I've tried avacodo oil, Crisco oil, and Grape seed oil. It all turns a nasty streaky brown. I try at 350, 400, and 450. One hour, two hours... I try heating it up slowly and tried a cold pan into a hot oven. Still NO JOY. Any ideas?
Hi, yes, white does not season that well
@@Cook-Culture Well, I do believe I have proven that.... lol. Thanks.
@Phillip McCallister haha. Yes, unfortunately, it's never going to look ok on white even though it may work fine.
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.
How do you keep food sticking to the enamel?
Adjust the heat and use the right amount of fat. That will help
I have followed these instructions with my white enameled cast iron set. Enamel looks very browned and dirty. What did I do wrong. Would send you a pic but can’t figure out how on this site….Sue
Hi, some colour should not be an issue but email me at jed@cookculture.com
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.
What is the name of the oil you used? What else can you use?
We use plain grapeseed, which you should be able to find in most grocery stores. The product we sell is called Buzzywaxx: www.cookculture.com/products/buzzywaxx-iron-cookware-seasoning-wax
@@Cook-Culture thank you for such a quick response!
Great to see this also can be seasoned but it's still high maintenance. I prefer multiclad stainless steel..
Right on, whatever works!
I’ve got multi clad steel, a mid level enameled Dutch oven and some carbon steel. The process of seasoning isn’t all that big a deal really. The problem with some materials which need seasoning is they don’t handle acidic food well and break down. However something like a carbon steel pan is lightweight, responsive, great fir searing and seating a piece of beef actually makes it more non stick. With respect to enameled cast iron, the Black enamel Staub is rather specialized and for a demanding cook. The truth is, you can get a white, smooth enamel Dutch oven, never season it, use the hell out of it and clean up is quite easy. It might not brown protein as well, but it’s fine. That said, I’ve braised in my Allclad with great results..
A Staub grill pan would be great, for using in a grill with things like tomatoes, lower maintenance than carbon or raw seasoned enamel. They all. Have their place
Hi Cook Culture, I’m wondering if I could send you some pics of an INVICTA Dutch Oven I’ve been gifted? I cannot tell if this piece is raw cast iron or translucent enamel cast iron. The piece is slightly rusty and generally needs a bit of TLC. Before I go ahead with seasoning her, I need to determine what she’s made of in order to season correctly. I would really appreciate some pro advice! Thanks, Lotta
Hi, sure thing. Go to our website here: www.cookculture.com/ and add your comment and images in the help bubble on the bottom right. I will get back to you asap.
@@Cook-Culture Amazing thanks, I have messaged you on your website!
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
Hi! I have a brand new Le Creuset skillet and used a similar seasoning method in the over with flaxseed oil, and noticed a similar spotting effect. However in some of the spots, it looks like little scratches / punctures emerged? Is this a crack in the enamel? Is there a way to fix it or is the skillet ruined already? :(
Hi, really hard to tell without seeing it. Please send me an image at jed@cookculture.com. Thanks
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
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. 👍
Thank you 😎
You're welcome 😊
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. 😂😂😂😂
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!!
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
Hi Jed, thanks for the video-great tips! I was considering an enamelled cast iron Dutch oven, however am concerned the glass coating is not durable. Obviously more durable than Teflon or PTFE, but I imagine it would still have a limited shelf life. Thoughts?
If you buy a quality enameled pan, like USA made Lodge, or Staub, you will get a lifetime of use. They are pretty much bomb-proof.
@@Cook-Culture how about Lodge?? They’re Chinese made.. 😬 lol
@renaad9168 their new enameled is made in the USA 🇺🇲
@@Cook-Culture bummer, in Australia we can only get the old “Chinese” made stock through Amazon. 😞 if you could point me in the direction of any other brands you might recommend apart from the 2 big guns Staub and Le Creuset that would be appreciated! 👍
@renaad9168 it will get there. It's only just now available in Canada
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
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!
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!
What kind of wax do you use? Not sure, where to get it in Europe. Thanks
We use a brand called Buzzywaxx. Not sure about availability in Europe but you could reach out to the fine folks at Buzzywaxx to see if they have a distributor
I found it in Amazon Europe. They ship it from US
Yeah it’s on Amazon but expensive and most sellers are US based and charge international shipping. Food grade beeswax is a good alternative and is cheap to buy.
@@MartinParnham True! We have some customers making their own oil paste with great results!
@@Cook-Culture Found it on Amazon, but the shipment 📦 costs more than the product. Got beewax and grapeseed oil instead and made my own. Works perfectly fine.
Interesting video!
Looking at a enameled Dutch oven for making big batches of sauce at once. I know that with non-enamelled seasoned cast iron acidic sauces must be avoided. How about this enamelled pan? Should simmering tomatoes etc be avoided?
Thanks Jed!
Howdy! Acid in enameled pans works great. I suggest a dark interior to limit staining
@@Cook-Culture Yes that's why I was considering an enamelled pan. But how about enamelled + seasoning, is that still okay with acid? Or should I skip the seasoning and just use it as is?
@@GistGappie yes, if you are going to be cooking acid food often, and cooking mostly liquid, then I suggest to not to season enameled cast. Seasoning enameled cast is best when you are cooking foods that have a tendency to stick. A good example of this is a braising pan. I hope that helps.
Can you use these in a fire
Le Creuset is not black inside, they come with a light color! Will this change the color inside of my Le Creuset?
Probably, yes.
Never heard of anyone do this.
It's recommended by the manufacturer
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.
OMGOSH you just answered why my brand new Ditch Oven sticked so bad making Beef Stew last night I was so upset!!
Great!
That Kitchen!