Best Tips on How to Clean Staub Dutch Oven Without Ruining It

How to Clean Staub Dutch Oven?

Dutch ovens are considered kitchen essentials because of their durability and all-around use in both cooking and baking. Anyone can take advantage of the multifunctional cookware as long as you know how to properly care for them.

As the saying goes, with great power comes great responsibility, so here are a few tips to keep your Dutch ovens in tip-top shape.

Cast Iron vs. Enameled Cast Iron

There are two types of Dutch ovens:
  1. Cast iron
  2. Enameled covered cast iron

Although both are made of the same material, each type has its unique perk and advantage depending on your preferences:

Staub: Cast Iron

Cast iron pots have a natural non-stick feature if you “season” them properly before your first use. It also costs less and lasts longer, unlike enamel pots which wear off over time. Moreover, with a Staub, you can just re-apply seasoning now and then.

On the flip side, cast iron needs a little more TLC compared to enameled cast iron. It needs washing every after cooking, no matter how simple the cooked dish is. When you leave the pot soaked for a long time, you risk developing rust on it.

Although it is possible to cook anything on your cast iron pot, it is advised to avoid constantly cooking acidic food like vinegar, tomato sauce, and wine. These types of ingredients will erode the “seasoning” over time and may cause a metallic taste in your meals.


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Le Creuset: Enameled Cast Iron

One major advantage of choosing an enamel-coated cast iron is that it helps to prevent rust. Even if it is stored in a humid place or soaked for long periods, you don’t have to worry about rusting.

Although the Le Creuset pots are costly, they are versatile when it comes to cooking. They can be used to marinade and can be stored in the refrigerator. They also no longer need “seasoning” as the enamel already provides the non-stick feature.

Enameled pots also provide a wider range of color options to choose from. So if you are particular about a certain aesthetic in your kitchen, enameled Dutch ovens are for you.

First Use Preparations: Cast Iron Pot

Taking care of our cast iron pots begins even before we start using them. To ensure a longer life span and to activate the natural non-stick feature of the pot, we must season it. Here is a simple 10-minute process to prepare your cast iron pot:

How to “Season” your Cast Iron Pots:

  1. Make sure all stickers are removed. Check inside and under the pot.
  2. Wash the pot with lukewarm water and pat dry with a soft towel or paper towel.
  3. Brush coat the inside of your Dutch oven with vegetable oil or olive oil. Make sure that it is fully coated.
  4. Pre-heat the pot on low for 3-5 minutes. Cover the pot with the lit while it simmers.
  5. *Pro-tip: To avoid scratches on the pot, make sure to carry (not slide) the pot on and off the stove.
  6. Let the pan cool off before wiping off the excess oils, still using a soft cloth or tissue paper.
  7. Enjoy cooking!

What to Remember Before Cooking:

  • When cooking using an enamel Dutch oven, make sure to start on low heat and then gradually build up to avoid food from sticking to the pan.
  • Recipes that need pre-heating over high heat should be done using the regular cast-iron Dutch oven. You can cause damage to an enamel cast iron if pre-heated over searing temperatures.
How to Prevent Scratches:
  • Whether you’re using a cast iron or an enamel Dutch oven, you have to use surface-friendly cooking utensils. Ditch the metal tongs, spatulas, and spoons for silicone, nylon, or wooden utensils.

Cleaning Best Practices

Clean the Outside First

If you’re into cooking chili beans, soup, or rice, sooner or later, you will encounter overflow. Although the inside of the Staub is the priority when it comes to cleaning your cookware, the outside is as important. Simply scrub or wipe off the drips, splatter, and overspill with a soft sponge. Remember that the sooner you clean it, the easier it will come off. Avoid buildup as much as possible.

Cleaning the Inside

The most important part of the pot is the inside. You want to avoid mixing last night’s beef dinner with breakfast this morning. Gross. With this simple cleaning routine, you can keep your meals delicious and fresh every time.

What You Will Need: water, dish soap, and a soft sponge
  1. After cooking, let the Staub cool down for a few minutes. By doing so, you not only protect your hands from getting burnt but also protect the pot from thermal shock.
  2. Once it has cooled, gently rinse the Staub with warm water.
  3. If food residue is still there, fill the pot with hot water mixed with dish soap. Let the soapy water sit for 10-15 minutes before draining.
  4. *Pro Tip: Use mild dish soap to avoid wearing off the enamel and washing off the seasoning on your Staub.
  5. Gently scrub the pot with a non-scratch sponge.
  6. Pat dry with a soft cloth or paper towel and then store in a dry area.

Are Dutch Ovens Dishwashers Compatible?

Both the cast iron and enameled pots are dishwasher friendly. However, it is strongly advised to hand-wash your pots when possible to avoid dulling of the enamel coating inside and outside the Le Creuset pot over time.

How to Tackle Hard Stains

Some stubborn spots like burnt-on stains can be more difficult to get rid of but not impossible. If you find yourself with hardened residue, here is an easy fix with just a few ingredients:

Vinegar

Fill half of your Dutch oven with water and half with plain white vinegar. Let the mixture boil in the cookware and cover with the lid for a few minutes while it simmers. This will help soften and remove food bites such as carrots, onions, and meat bits stuck on the side, as well as residue.

Drain and do a final wash using water and a soft sponge.

Baking Soda 

Mix a couple of tablespoons of baking soda in water inside your pot and bring to a simmer. You can use a wooden spoon to gently remove hardened food bits and get rid of discoloration.

Baking soda paste can also be applied to concentrated areas. Simply mix three tablespoons of baking soda and a teaspoon of water. Slowly apply the paste to the target area with your finger and let it sit for a few minutes before rinsing.

All Purpose Cleaner

If you lack time to let your pots soak and some stains still persist use a kitchen cleaner solution. Dampen your Dutch oven and then sprinkle in a little powder. Scrub your pot using a non-scratch scourer, then rinse. Avoid steel wool to prevent scratches.

When to Replace your Dutch Oven

Watch out for cracks in your Staub Dutch Ovens.

Enameled cast iron pots may last long, but not forever. If you start noticing chips or cracks on the enamel, it is time to replace it. If left unchecked or ignored over time, this can be hazardous when ingested. We want to avoid mixing enamel bits in our soup when we eat.


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How to Clean Staub Dutch Oven

The Staub or the Le Creuset are considered essentials when it comes to cookware.

It is a great investment for cooking a variety of recipes. For something this valuable and useful, it is only proper that we take care of it.

With careful and regular cleaning, our Dutch ovens will last for a long time and, in turn, help us prepare the best meals for the entire family.

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