I'm new here, so I apologize if this topic has been covered before. I am looking to move away from my cheap 12 piece nonstick set that was less than $100 and sort of make my own set. Some cast iron, some stainless, and some high quality nonstick. As far as cast iron goes, the lady at my local kitchen store couldn't say enough good things about Le Crusset and warned me against brands that also have enameled cast iron as they are knockoffs. However, I have seen that Staub is a really good brand as well. Does anyone have experience with either, neither, or both. Maybe they're both overpriced garbage and a nice Lodge will do just as well for 1/10 of the cost.

Hi all! New here My girlfriend bought me a Staub cast iron pan for my birthday it's apparently French and fancy but I know nothing about them
What're the opinions of the group? Is this pan worth the investment? Thanks!

Picked this up from a neighbor on buy nothing. Very happy and excited since a cast iron has been on my list to buy forever. So turns out it's a enamel cast iron. I keep reading things about seasoning and not seasoning, so quite conflicting on what to do.

I did quite a vigorous cleaning job to get rid of all the caked on gunk with a steel scrubby + BKF.

Do I need to season this pan at all for superior non stick ability?

To start, I love my lodge cast iron, I literally cook with it every day and its seasoned to perfection, nothing ever sticks to it. However, due to negligent care on my part the bottom of my lodge began rusting, which is repairable, but I saw this Staub cast iron on sale for Black Friday and thought it looks amazing and with an enameled bottom I wouldn’t have to worry about rust.

I’ve read into the Staubs a bit and people seem to love them. Well I just did a fried egg test on my new Staub, after letting it heat up on low with some oil before putting the egg in, and am frankly a little dissappointed with the non-stick performance of this pan. My cast iron can fry an egg with no oil and it doesn’t stick, I wasn’t expecting that level of performance but for such an expensive pan I was hoping for the egg to not completely stick and make a mess.

Since I’m a newbie with these pans, I didn’t know that the top was coated with enamel as well, which means it doesn’t need to be seasoned, but it also means I can’t use my cast iron scrubber to clean or use any metal utensils. I kind of loved being able to throw anything at my lodge cast iron and never have to worry about scratches. This pan seems to need more care.

So, maybe the staub just isn’t for me? Is it not intended to be used as a true cast iron since its got an enameled top? Maybe I’m just completely using it wrong? Please let me know because it is a gorgeous pan

Thanks!

I've invested in a Staub cast iron roaster/cocotte, and I'm getting mixed messages on whether or not I should season it before using it for the first time.

The cast iron is enamelled, so it's not 100% required but according to an official Staub video, they advise using some vegetable oil, and heat it up for the first time, then after use and all cleaned up, to just rub some more oil into it before putting it away.

Here is the video ;

https://www.youtube.com/watch?v=6YMwR7rLNAI

I've read the comments and apparently some are warning NOT to follow these instructions as it's leaving some horrible sticky residue inside the pot, and others are saying that the instructions that come with the cocotte say not to use anything.

Due to all this conflicting information, I am very confused about what to do as I don't want to make the inside of it sticky before even getting to use it!

So I would REALLY appreciate some advice from those of you who already own one and can let me know how to proceed when it arrives in the next day or two.

Thank you.

I just purchased a small Staub enameled cast iron Dutch oven (3.5 / 4 quarts). It's very nice, but I'm just wondering what people think about the high price versus quality and practicality.

I just got the staub 12in cast iron frying pan and followed the before use directions. Then I cooked scrambled eggs in it and this is what is looks like after 3 rounds of cleaning it with a sponge and dish soap. Is something wrong? This is my first time using cast iron and I know it’s not non stick but this seems odd that it won’t get cleaner than this

I purchased a staub frying pan, cast iron with enamel coating. I've been using generous amount of oil but everything is sticking. I had really high hopes for this pan. Does anyone have any advice?

How all! Any advice on reasonably priced enamel cookware sets? Le Creuset and Staub are outside my price range. Anyone ever used Lodge or Basque?

So this is kind if a consumer survey thing, imo its always best to ask people who have used these items, to see if its worth it. I have a Cuisinart 5qt enameled pot, but it started to chip after ah, 8 years or so. I also have a lot of other black iron pots and pans...kinda the go to where im from; but i dont know anyone local who has any chasseur or staub brands. Le Creuset is known for the 3 layers of enamel, and i assume thats good....as people often associate quality with price, i want to know if it is in fact the case with these items....thank you all in advance.

It seems to be the hot thing influencers are all promoting right now. I'm always wary of any brand that promoted so hard with the tiktok crowd (looking at you, Caraway), but also found some older posts on reddit suggesting Staub has some quality items.

Overall, what do y'all think about the brand? I'm looking at a few items for my collection, but broadly speaking for ceramic and enameled, I'm an LC and Made In loyalist.

Not sure if this is the right place but I’ve been eyeing a Staub French oven. I know a lot of people choose Le Creuset for many reasons (status among them) but I was wondering if anyone has good experience with Staub? Or anything bad to say for that matter. Thanks in advance!

I'm finally about to buy my first dutch oven. For those of you who have these brands' dutch ovens, is there really a difference that justifies the difference in price or Le Creuset costs more just because is more famous?

So wanted to buy the small skillet /holiday price of 99/ but as I was inspecting the surface felt rough as it was cast iron instead of enameled. For those that have the small skillet is it really enameled? Or is it just expensive cast iron?

If it helps I was looking in sue de la table

Okay, so the first time, I wondered if it was defect. The second time, I figure I’m “cleaning too harshly” even though they’re hand washed.

Similar to this but we bought at a much better price.
https://www.williams-sonoma.com/products/staub-traditional-skillet/?pkey=s~staub%20enameled%20cast%20iron~45&sbkey=default

1. Are they dangerous to use with half the coating gone?

2. Can the coating just be removed and use them as regular cast iron?