Cooking with cast iron

We’ve partnered with our friends at STAUB, using their Oval Cast Iron Baking Dish to cook our brand new Wild Venison Medallions to perfection. Set up in France in 1974, STAUB are renowned for their enamelled cast iron cookware and bakeware.

When it comes to cooking and searing meat on the stove then nothing beats cast iron, but we know how easy it is to be put off by pan maintenance. So, we asked STAUB what their top tips are for caring and using their cast iron pans:

Cooking

Cast iron is suitable for use on induction hobs – we just wouldn’t recommend using the power boost function. Heat slowly at first then build up the power as needed. Because cast iron retains heat well, once the desired temperature is achieved, the power can be lowered. STAUB can be used on all other hob types – gas, electric, hot plates on range cookers, as well as in the oven and even under the grill to brown and finish.

When cooking with cast iron we’d recommend using plastic, wooden or silicone coated tongs, spoons and spatulas. It’s best to avoid metal to prevent any scratching on the surface.

Always heat cast iron slowly at first. Never expose cast iron cookware to thermal shock (e.g., don’t take it from hot temperatures to cold or cold to hot quickly) as cast iron expands with heat and contracts with cold, so fast variation between the two could cause cracking.

Cast iron also holds cold temperatures so it works well for serving chilled and frozen desserts to stop them melting at the table.

Cleaning

Avoid using rough surfaces to clean with- never use a scouring pad or metal scrape, use a sponge, cloth or kitchen brush instead.

Use hot soapy water to clean. For food that’s baked on, soak in warm water once the cast iron has cooled then wash with soapy water and rinse.

If food is really burnt on and soaking hasn’t worked, then simmer gently with bicarbonate soda dissolved in water – then rinse once cooled and wash with soapy water.

We wouldn’t recommend a dishwasher although STAUB pans are dishwasher safe (the chemicals can attack the enamelled cooking surface).

Aftercare

It is important that you “season” your pan after washing as the enamel surface isn’t a non-stick surface like you’d find in a frying pan, but it does develop that characteristic with use over time. Once cleaned and dried thoroughly, rub a small amount of vegetable oil on the enamelled cooking surface and rim. This helps to keep the matte black enamel cooking surface in great condition, and if done regularly, this also helps to build the non-stick properties of the cooking surface.

Don’t stack STAUB cocottes and pans inside each other when storing as this may scratch the surface. If you do wish to stack them, place a layer of thin foam between the pans to protect the surface.