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Enameled Cast Iron
Enamelled cast iron is a traditional & strong material, perfect for low heat cooking. It retains heat better than any material, including stainless steel & aluminium. The equal distribution of heat eliminates hot spots, allowing you to cook the most delicate dishes.
All Staub products are enamelled on the inside and out, including the Black Matte finish. Our special black matte enamel interior DOES NOT require seasoning and will not react to acidic foods. Because of the technically advanced properties of this interior, the more you use your Staub product, the better it will perform. The oils used and created when cooking will penetrate the pores of the matte enamel and create a natural, smooth non-stick surface.
Each piece of Staub cookware has been personally designed by Mr. Francis Staub and individually crafted in a sand mould. The moulds are destroyed after each use, ensuring that your piece is a one-of-a-kind creation. Some irregularities may appear because of our traditional and hand-crafted manufacturing process but they will not affect the performance of your pots in any way.
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Always use a cloth or oven mitt when handling the teapot. The handles will get
very warm in the upright position
- Match teapot base to the smallest
burner.
- Suitable for all heat sources including gas, electric, ceramic,
radiant, halogen & induction
- DO NOT use teapot in the microwave
- DO NOT tip teapot upside down when pouring, water may spill from
the lid
- DO NOT leave teapot simmering for long periods; it may boil
dry and damage the enamel base
- Avoid leaving water in teapot when
not in use. Residue may build up and reduce efficiency
- DO NOT knock teapot on any hard surfaces. This will damage the enamel.
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- For best results, use low to medium/high heat.
- Pre-heat
pan for 2-3 minutes before adding oil or liquid.
- Plastic, wood or
nylon utensils should be used. Metal utensils may damage the enamel.
- ALWAYS
use a pot holder or glove when using your pan, the handles will be very hot.
- Do
not put hot pan directly on counter tops or unprotected surfaces.
- The
pan may chip or break if it is dropped against a hard surface.
- You
may use any Staub products in the oven (up to 260° C) and on the stovetop.
- Do not put hot pan directly into cold water, allow the pan to cool first to avoid warping.
- Wash your new Staub cookware with hot, soapy water
and rinse thoroughly.
- Use normal liquid detergent and a sponge.
- Completely
dry pan before putting away. Do not put it away still damp.
- Do not
use bleach
- Do not use abrasive scourers or cleaners for stubborn residue.
Let the pan soak in hot water and clean again.
- Staub cookware (except
for products with wooden handles) can be washed in the dishwasher, but we advise
against heavy use.
- Handles and knobs may loosen over time. Frequently check and secure as needed
- Remove labels
& plastic before use
- Before using for the first time, wash your teapot
with hot, soapy water & dry thoroughly.
- The teapot can be cleaned
with normal liquid detergent and non-abrasive sponge.
- Completely dry
teapot, especially the edges before putting away. Do not put away still damp.
- DO
NOT use the dishwasher to clean your teapot.
- Handles can be removed
& adjusted if you have difficulty opening or closing.
- Handles and knobs may loosen over time. Frequently check and secure as needed
- Never heat up an empty teapot.
- NEVER fill beyond
3cm below the top of the teapot
- To avoid thermal shock, begin heating
your water at a low temperature and slowly increase to a higher temperature. The
nature of cast iron will bring your water to a boil faster at a lower temperature.
- Lid
should be in the correct position (aligned with teapot), not upside down or front
to back.
- Ensure teapot handle is locked into the upright position
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