STAUB CARE GUIDE
Care for enamel without treating it like bare iron
STAUB cast iron is enamelled. That changes the routine: no harsh scouring, no sudden temperature changes and no traditional seasoning ritual. A calm wash-and-dry habit does most of the work.
Hand washing recommended
No traditional seasoning required
01 · MATERIAL
First, identify the material
Cast iron and ceramics share a glossy exterior, but they do not share the same heat rules.
For Singapore kitchens, the guide prioritises induction, compact storage and drying every surface in a humid climate.
ENAMELED CAST IRON
Cocottes, braisers, skillets and grills
Compatible with oven, gas, electric, radiant, induction and halogen. Lift rather than slide on fragile cooktops.
Heat slowly on low; never preheat empty.
Cool fully, then wash with warm soapy water and a soft sponge.
02 · PROBLEM SOLVER
Start with the symptom, not the strongest cleaner
Every route begins by letting the enamel cool. Choose the closest match and work from the mildest step upward.
Food is sticking
Let the surface and the food do their work
- 01
If you are still cooking, wait for a proper crust: well-seared food often releases naturally.
- 02
After cooking, let the piece cool completely before adding water.
- 03
Soak with warm water and liquid dish soap, then use a soft sponge or brush.
Do not attack the enamel with a metal scourer or sharp tool.
03 · ROUTINE
A care rhythm that takes minutes
The durable routine is simple enough to repeat after every meal.
Cool
Let cast iron or ceramics return toward room temperature before washing. Thermal shock is the avoidable risk.
Loosen
Use warm water, liquid dish soap and time. Soaking is safer than force for cooked-on residue.
Dry
Dry the body, rim and lid completely before storage. Protect surfaces when stacking.
04 · DO
The enamel-safe line
Use wood or silicone utensils
Match the burner to the base
Lift on glass or induction tops
Use a trivet and oven gloves
05 · AVOID
AVOID
Cold water on hot cookware
Metal scourers and oven cleaner
Empty high-heat preheating
Sliding or knocking enamelled pieces
Store for the next cook, not for display
A few quiet details prevent moisture, scratches and loose hardware from becoming future problems.
- 01
Dry every edge before putting the piece away
- 02
Use a pan protector or folded cloth between stacked pieces
- 03
Store the lid with a small air gap or inverted where stable
- 04
Check knobs and handles periodically and tighten when needed
Care questions, answered clearly
01Does STAUB cast iron need seasoning?+
No traditional seasoning is required because both sides are enamelled. A very thin film of vegetable oil on the black matte interior can improve its appearance and release; wipe away all excess.
02Can STAUB go in the dishwasher?+
Most cast-iron pieces without wooden handles are dishwasher compatible, but regular machine washing is not recommended because modern detergents can change the finish. Hand washing is the better routine.
03How do I remove stubborn burnt food?+
Cool the piece, soak it with warm water and dish soap, and gently warm that solution if needed. For residue that remains, official guidance allows a short soak with boiling water and two or three spoonfuls of baking soda.
04Why does food stick to the black interior?+
During searing, food may hold until a crust forms and then release naturally. Gradual preheating, a little oil and enough space in the pan help; sticking alone does not mean the enamel is damaged.
05Can ceramic baking dishes go on a burner?+
No. STAUB ceramics are ovenware and should not be used on direct heat or a stovetop burner. Avoid sudden hot-to-cold or frozen-to-hot transitions.
CARE BASIS
The procedures on this page follow current STAUB / ZWILLING use-and-care guidance. Always check the instructions supplied with your exact piece, especially its handle and lid limits. STAUB / ZWILLING
06 · NEXT COOK
Ready for the next meal
Keep the routine simple, then choose the piece that suits the way you cook.