Staub Care | Staub La Cocotte 2.5qt & 4qt | How to Clean used Cocotte? | New & Used Care
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- Опубліковано 23 вер 2024
- This video has showed you how I take care of my Staub La Cocotte. If you like this type of video, please give me a LIKE and SUBSCRIBE to FOOD TRAVEL SHOPPING CHANNEL.
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For all those saying that you don’t need to season your enameled coating, he is following the exact procedure recommended by Staub to enhance the non-stick coating before first using it. It may be different for Le Creuset ovens as they have a different surface, but for Staub ovens this video is correct.
Thanks for your comment and input!!!! Thanks for watching!😊
That same info is mentioned in the included care booklet - “After unwrapped, remove any labels. Rinse with warm water and let air dry. Your product is ready to use.” “…brush product at regular intervals with cooking oil and slowly heat it on the stove…” I’ll be using the technique as illustrated in this video. - Thanks for demonstrating.
@@Drebe73 You are so welcome!!!! Thanks for your comment! 😊
Wooden chopstick scrub would remove the burnt protein
I didn’t know that. I guess that is good advice. Since the enamel is black, it would be harder to see if the black enamel is chipped.
Water and baking soda works its magic when boiling together or baking soda paste left over night. I have a couple of them that were burnt badly due to not knowing how to take care of them, and now they are revived and got a new life. 🙂
That’s great!!! Thanks for sharing!!! 😊
how did you burn them badly, i want to avoid doing that to my new one
I also love doing a vinegar and baking soda soak in the sink. Works every time. 1 part vinegar and some baking soda to 3 or 4 parts water on top. You can also boil some baking soda and water together and it will come out like new after you rinse it out in the sink with some soap after
Thanks for sharing!!! 😊
How long do you let it soak for? I was afraid perhaps soaking it in liquid for love time will rust the iron.
@@PinkEggplant do you have a staub? They don’t rust. It’s enameled. I soak it in water soap and vinegar for 24 hours when I use it for long braised. It cleans right up.
@@nikooooo7661 Yes I do, oh sorry I didn't know that enameled prevents it from rusting lol. Thanks for clearing it up.
If I used this method of cleaning, I would never use the pot. Hot water with a soft nylon brush and dish soap takes it all off. Then I put it back on the stove (med) to heat back, apply a very thin layer of olive oil with a paper towel and heat until it just starts to smoke, so the oil purifies and does not leave a possible putrid smell if it sits for a while (this step is not necessary, just keeps the inside looking brand new). Wipe out with a tea cloth that I use on all my cast iron. All my Staubs look brand new, and I use them a lot
Very nice video! I love my Staub cocotte. Mine is red.
Thank you! Good choice! Stay connected!
I haven't taken the plunge yet and buy the 28cm chistera because Staub are expensive in my country and the Basil Green versions of any Staub costs a lot more than other colours, in the mid to upper $400 range. In the meantime i bought an inexpensive enameled Pot in a lovely shade of green. Even though it's not Staub, i follow your care instructions to care for it properly. I wish Staub offers 30/32cm Chistera. I would have taken the plunge already.
How do you clean the pot lid inside? Especially in the groove on the edge?
Occasionally when braising in the oven the lid will gets a lot of residual. I try to soak it overnight with some baking soda with water. Then I would use a sponge to clean it.
Excellent video. Thank you!
Glad you enjoyed it! Stay Connected!
Nooo! Too much oil. To properly season it you need very thin layer of oil.
Agree with Nick.
Please help!!!! How come my pot still stuck the food? Thank you
Please keep in mind that by coating the cocotte with the oil is not a bullet proof from getting food being stick onto the pot. But not to worried, once you finish cooking you put some water in the cocotte and let is boil for 15 to 20 minutes and most of the food that stuck to the cocotte will come off. An alternative way is to wash your cocotte with baking soda and that will help clean your cocotte as well!😊
I use a wooden spatula. And wooden spoons
Why if we have enabled inside mine missed non stick process I did this but the pot is horrible to get food off the bottom
Why if mine is enabled and oil needs up won’t condition the enabled inside
Isn’t that A lot of oil
Hi!
I have read that the interior suface is matte/textured. Is it too rough? Is it not smooth?
I would not say the interior surface is as smooth as an interior surface of a Le Creuset. But in general it is as smooth as you can get from a cast iron cocotte because it is coated. I hope this helps.
@@chsulie I hope it is not as rough as rough as Lodge cast iron skillet surfaces.
What If I used it a few times but never did the process with vegetable oil the first time, is it too late to do it ?
It’s never too late… clean your cocotte really well with baking soda, once it is dry you can do this process. 😊
Super helpful! Thank you!
Glad it was helpful! Thanks for watching! 😊
I don’t have any vegetable oil in my cupboard. I just have avocado oil and olive oil. Can I use one of those instead to season the pot?
I think you can use the avocado oil as a substitute...
How do you clean brown stains?
You can soak it with baking soda and vinegar for 30 min and then clean it with dish soap again.
I didn’t try to add water and heat it again maybe that’s helpful
Mine always gets a gray film after washing and drying 😢
You don't have to season Staub dutch ovens, even that dark part is enamel coated even though it looks like non enameled. Btw that color is beautiful, I have them in white.
It is optional and it is recommended to do it before the first time use to enhance the coating.
I looked it up and it does. I was shocked 😳
I have been looking at the Dutch oven. I know that Staub and Le Crasent (ms) are the two leaders. Still haven’t made up my mind
In my opinion, i am in love with Staub as you can clearly see in by unboxing videos... In terms, of price point you might be able to find a better deal in Staub, but if color is your concern then Le Creuset has more options. Anyway either way you will fall in love using a Dutch Oven cookware!!!
@@chsulie i want to see if it makes a difference in my chili’s and spaghettis as well as roast
If you do a lot of braising, then you may notice a difference. So perhaps for the chili's you might see the difference, otherwise not so much. The Staub Cocotte is made heavier which help retain the heat more evenly. The spikes on the lid help baste the food more evenly as well! I hope this helps!😊
@@chsulie now I just need to save as they are a little pricey.
thx the discount code
You welcome!!!! Stay Connected!
Just got my first Cocotte. You didn't discuss seasoning the cover. Is that because it's not necessary to prepare the cover the same way?
Correct you won’t be cook using your lid so you don’t have to season the lid in this case.
@@chsulie ty so much for your response😊
You are so welcome!! Congrats on your first cocotte and welcome to the Staub cooking family!!! 😂
@@chsulie ty😊❤
I was going to buy this pot but this video has actually discouraged me. Too much for maintenance. Whereas I don't have a problem consciously following these steps to keep the pot in good condition, I have a husband and teenage kids who cook sometimes and I can assure you that I will come home one day to an apology letter because the pot has been ruined by one of them 🤷♀️
The maintenance is really not too bad. What I show in the video is the initial first time use for the cocotte. You don't have to frequently do what I am suggesting. The cocotte is very durable so don't worry, you kids will not damage it. I hope you will give it a try!!! 😊 You will fall in love with it!
@@chsulie Okay, I will hold my breath and buy it 😶
@@somebodymee6535 Let me know how it works out when you start using it !!!!
I just bought one. Ive never used cast iron . I hear these are great. Ugh; so much conflicting opinions. I hear never use soap; 🧼 but some use soap. I hear do not soak overnight as it could rust. 🤷🏼♀️ I haven’t received it yet. Considering just returning it before even receiving lol 🤦🏼♀️
Do you recommend it?
I can only get one, which size should I get? I cook mainly for myself but I want to cook amount of food that I can eat for at least three days 😏
I would recommend you a 4 qt or even a 5.5 qt, so that you have the capacity to cook for more if you have parties... I hope you will find the right size for yourself. Stay connected! 😊
@@chsulie yes thank you, I went ahead and bought the 4.4qt Cocotte in granadine in Amazon... can't wait!
@@ccyoutube8793 Congratulation!!!!! You will be in love with it!!!
Nothing new here, just simple season the pot before usage and this guys made 12 minute video instead of 12 seconds.🤦🏻
I’ll tell you what. Just heat up the oil until smoking and deep fry a sliced onion until it’s crispy. Done. I’ve been using Staub for over 15 years.
So no blue sponges with the cleaning pad as well? I am guessing no soap as well
you can use the blue sponge and soap is fine as well.
@@chsulie i will keep my eyes open for a sale.
@@steveisaak4320 Hope you will join the Staub family soon!!!😊
My Staub sticks!
They srnt non stick. U still have to use oul when cooking
Agree. There is absolutely no reason to season Staub or Le Crueset pots. It defeats the whole purpose and not recommended by both manufacturers.
For Le Crueset you might be right but according to the Staub website it stated "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." www.staub-online.com/uk/en/pages/faq_castiron.html#:~:text=We%20recommend%20that%20before%20using,minutes%20remove%20any%20excess%20oil.
I now realize that Staub has conflicting communications...I have definitely seen company promo's on UA-cam that say that seasoning is not necessary. I know several who own Staub and LC and do not season either of them, with no degradation in performance for what it's worth. At the end of the day, do whatever is comfortable.
Agree... Do whatever you guys are comfortable with!!
This is very true!
I've got 4 Staub and the notice says to season like that.
Like an iron stove ( De Buyer, for exemple).
Here is a vidéo showing this
ua-cam.com/video/0MEQwlMX-O8/v-deo.html
❤️
Thanks for watching!😊
Disclaimer: I do not benefit for sharing this coupon code!
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Dear God! Just use a $2.00 plastic scrubbie. I’ve done this for years on my Staub. No soap, just warm water and a 100% plastic scrubbie. Cleans without any effort or scratching.
Great tip!
12 mins???? This could be explained in 3 mins.
Don’t throw the plastic pieces away you say? That was the first thing I did. Oops.
HAHA 🤣 It's personal preference... It's all good! I just like those plastic to protect the lid when I store away my cocotte. Thanks for watching! 😊
I think you would remove the oil layer with that amount of dish soap?
Eventually you would when you use your cocotte and wash it. It the same concept as waxing your car and then it rains. 😊
Haha there is no direct contact to cast iron other than edge. Interior is coated, so oiling is no needed. Just wash it clean and wipe dry.
I worked on mine way more than any pan ever so discouraged with this
what a waste of water
The rack in your sink is not good for your pot's bottom while cleaning
Yes, I know... Thanks for letting me know. I had forgotten to remove it when I was doing the washing for my Staub in this video.
The first ‘’o’’ in Cocotte is pronounced the same way as in co-creator, and the “o” in cotte as in pot. 🙂
Thanks!!! Please subscribe!
No it isn’t; both ‘o’s are pronounced as a short ‘o’.
@@andrewharrison8975 Well... I’m a French Canadian. With French being my first language. Our accent is a bit different as in France, but what I suggested while not being perfect is much closer to what is being pronounced in this video.
@@elainelafond6533 I’ll bet you would have a great deal of trouble attempting to pronounce the words of any Asian language. I would go easy on our host.
BTW Andrew’s correction is the closest to the pronunciation of the word cocotte.
I am French from France, born in Meaux. I’m fine with French-Canadian pronunciation because that is your dialect. Most Frenchmen/women however, don’t care for or like Canadian French. They think it is not refined and poorly pronounced French.
I can understand French-Canadian, so I don’t mind.
Obviously, Everton has a passion for Staub cookware. I enjoy watching him for that and his cooking tips.
@@evlynealeshire5850 , I did not intend to be hard or pretentious on our host (in Quebec, we are not in the habit of correcting people about the way they talked). I was just trying to help a bit since I always appreciate when people are correcting me for my English mistakes. I also totally enjoy our host post in UA-cam. For the rest, I totally agree with you. Thank you for your feed-back. BTW, we also pronounce cocotte another way around here :)
Ça colle dont ben pis c'est dont ben compliqué !!!!!
That’s a lot of grease down the drain.
You should not do like that oiling and cleaning your Cocotte, it has a black "coating" on the walls like enamel. Its can be good only for cast iron with NO coating on it. You are funny man.
Thanks for watching 😊
Staub actually recommends seasoning them. I would follow their guidelines, just like he did 😉
What a F'ing NIGHTMARE to clean and maintain! I bought two Staub La Cocottes & I'm SUPER annoyed with what one needs to go through to use it and then try to clean it! NOT WORTH it! Retuning both after trying to clean mine with a sponge where the enamel came of and it started to RUST!
Remnants of the paper towel sticks to the pot in your video which ends up in your food. What is the point of having to go through this just to use a Staub pot??? I don't get it.
Sounds like patina, not rust. Simmer baking soda and water for 20 minutes. Maybe leave solution in the pot over night if needed. Gently scrub with wooden spoon, sponge or brush.
@@FoodieTruly Thank you for your response! What does "sounds like patina" mean?
@@jennifercohen1793 It’s just a thin layer of something over a metal. Often times it’s just food remnants or even grease.