Hello. I hope to get some first-hand clues about the proper way to season these Staub pots when they arrive. I have used Lodge for years and though I never seasoned them properly at the start, over time and with numerous re-seasonings they work nicely.
I decided to use a small stipend I received to get some new pots. Perhaps you know how this goes: new items for the kitchen never seem to be a waste of money given the enduring pleasure one receives through their use. So, I bought these Staub pots.
I have read a good number of very fine reports about them. Many people become very enthusiastic in their reports. But some report problems. I hope to avoid this by getting necessary knowledge in advance!
I understand that Staub recommends a simple (sort of) seasoning: smearing a light coat of oil in the interior, heating it slowly, then raising the heat till 'smoke point'. After that -- they say -- the pot is considered seasoned.
I wonder if this is the complete story though. So, to get clarity I am reaching out to a wide audience of users. Can you add anything here? Is there a 'more complete' initial break-in process?
Second question is: after the initial cure, and after a certain number of uses, should one repeat the initial process? Rubbing with oil and heating to smoke point?
When I first got Lodge pots (and I still have them, though they are smaller pots than I want) I did not achieve a proper cure so I had to keep struggling with them. They looks rather unevenly cured I must admit but they work well.
I just want things to go better with these Staub pots.
Any advice would be most appreciated!
Note: the black Cocotte has a black enamel exterior. And the brazier does as well, though it is a colored pot. I am concerned only for the interior of the pots!
Invite a friend to chime in on this discussion.Email a Friend