I Toured the Staub Factory—These Are the 4 Secrets to Keeping Your Enameled Cast Iron Pristine for Generations

After touring the Staub factory in Northern France, I will never look at cast iron cookware the same way again. Did you know it takes three days and 30 artisans to make just one of their iconic pots and pans? With that kind of craftsmanship, it’s no wonder each piece is guaranteed for life. Even so, there are things you can do—and should avoid doing—to ensure your enameled cast iron cookware stays in tip-top condition. Here are four essential tips from Staub’s brand manager, Diana Drewes.

1. Enameled Cast Iron Doesn’t Need to Be Seasoned

Unlike traditional cast iron, enameled cast iron is made from a thin layer of glass and pigments, which are fused permanently to the cast iron during manufacturing. It’s not a coating and it doesn’t contain any harmful chemicals like PFOA, PTFE, or PFAS. However, it does relieve you from needing to season your pots and pans.

“There’s a common misconception about Staub cast iron: because of its black interior enamel, many people assume it needs seasoning or special maintenance like traditional cast iron. In fact, it’s fully enameled and quite low-maintenance!” says Drewes. Bonus: because it’s not seasoned, you can cook acidic ingredients without fear of damaging the surface. Just be sure to use wooden or silicone utensils as metal ones can scratch the enamel. 

2. It Rarely Needs High Heat

It might be made with molten hot metal (check out these behind-the-scenes shots from the factory floor!) but that doesn’t make cooking with high heat a good idea. “The biggest mistake people make is rushing the preheating process. Taking time to properly preheat your cast iron cookware makes a huge difference in performance—and clean up,” says Drewes.

She recommends turning your burner on low for three minutes, “until you can feel heat radiating when you hold your hand above the pan.” Only then should you increase the temperature and add your cooking oil. “When you preheat properly, you’ll find that high heat is rarely necessary, even when the recipe calls for it,” she says.

3. It’s Easy to Clean

Newsflash: you can put enameled cast iron in the dishwasher in a pinch. However, handwashing is recommended for regular cleaning as harsh dishwasher detergents can dull the exterior enamel over time. (You should never put traditional cast iron in the dishwasher).

“For daily cleaning, use a soapy sponge and a stiff natural bristle or nylon brush,” says Drewes. “For stubborn residue, Bar Keepers Friend is excellent—but never use steel wool!” Like all cookware, let your cast iron cool completely before washing it (this prevents “thermal shock”). It’s also a good idea to dry pans and lids completely before putting them away.

4. It Retains Cold Temperatures, Too

“Here’s a surprising fact about cast iron’s versatility: while renowned for heat retention in cooking, it’s equally excellent at maintaining cold temperatures,” says Drewes. That means you can use your Dutch oven to keep cold dishes chilled (think oysters on ice) or even turn it into an extra ice bucket. Just remember to only chill your cast iron from room temperature, never going straight from hot to cold (that old “thermal shock” warning again).

What Size Dutch Oven Do I Need?

If you’re thinking about buying a Staub Dutch oven (called a Cocotte) and wondering what size is right for you, Drewes says their most popular sizes are:

• 4-quart—ideal for small households
• 5.5-quart—this is the size of Staub’s original Cocotte, which was designed in collaboration with Michelin-star chef Paul Bocuse
• 7-quart—perfect for entertaining