New Posts  All Forums:Forum Nav:

Dust on Staub ECI

post #1 of 19
Thread Starter 
Hi all,

Let me preface this by saying I am not of the mindset of having immaculate-looking cookware - they are just wonderful and beautiful tools which help us yield the food we cook in my mind. Onto my question...

I recently got a Staub dutch oven in graphite, and so far I love the way it cooks. The issue is, when I try to clean and dry it - either by soap and water then drying with a paper towel or an old hand towel, or by water then stovetop drying followed by a thin wipe of oil over heat - there are always quite a few dust/thread particles from the paper or towel I use. It seems that the surface of the Staub ECI (graphite at least) is just extremely sticky. Surely I am not the only one to experience this conundrum. Could any of you kind veterans please shed some light on what I can do to remedy this? Thank you very much in advance and I look forward to hearing your thoughts.

Mr. G
post #2 of 19
Thread Starter 
Anybody have any advice on this?
post #3 of 19

By graphite you mean cast iron? 

Anyway, most iron cookware is best cleaned with kosher salt and some oil. No soap. Hot water to rinse.  After the pan has seasoned and been used a few times, there should be a thin coating of oxidized, cooked oil on it. It should not be sticky. 

You can always use a pastry brush to coat it with oil instead of paper towels. A spare t-shirt might work too. 

post #4 of 19
Thread Starter 
Thanks, chefwriter. By graphite, I was referring to the graphite color of Staub's enameled cast iron, which is unique to the line due to the outside of the dutch oven having the same black matte enamel finish as the inside. I agree with you regarding seasoning of cast iron and have gotten pretty deep with that.

Very good points about the pastry brush and old t-shirt. I will definitely try that. I am just kind of curious why this finish is so clingy to dust/fabrics.

Mr. G
post #5 of 19
Thread Starter 
Update: I tried an old t-shirt tonight and had the same issue - fibers all over the inside of the dutch oven.

Has no one else experienced this with Staub's interior and found a solution?
post #6 of 19

I can share your frustration.

Just did a moderately long search for another thread re lint, cotton dust, cotton threads (last was a huge mistake as there are a zillion hits for "threads" lol) and could find nothing (not even this CT question).


Cast iron should not be sticky.

Was it like this when you bought it (if so contact the store for an immediate return) or is it maybe the end result of over zealous "seasoning" ?

If your problem is the latter maybe you should take a mulligan and start from scratch.


If you choose to reseason  follow the (manufacturers) instructions carefully and take the time it needs to be done properly.

Then follow their instructions on maintenance.

The new cast iron is nothing like the old.

No wiggle room for error.


If none of the above suits the answer you are seeking ...

Look on line for dust/lint free cleaning products.



post #7 of 19

Am I correct in thinking that you have seasoned the pan?

Wisdom comes with age, but sometimes age comes alone.
Wisdom comes with age, but sometimes age comes alone.
post #8 of 19

If it's enameled cast iron,  why do you care so much about drying?

post #9 of 19

An enamel pan does not need seasoning! Soap, water, strip it down to the enamel! My Lodge enamel dutch oven is almost non-stick inside! I made a roast in it last Friday, ate the last of the leftovers on Sunday and washed it. After sitting 3 days in the fridge it wiped right off!

post #10 of 19

I've never heard of oiling/seasoning an enameled cast iron interior. Never.


You don't even need to "strip" it down to the enamel. You just need to wash it with only as much abrasion as you need to get it clean. Soak it, if necessary. If you need to, use a Scotch-brite or other plastic scrubby. Mine have white interiors, so I occasionally use Barkeep's Friend to get rid of any discoloration, but with a graphite interior you probably don't even need to do that. If things are really, really burnt onto the inside of mine--which is rare--I put a couple of teaspoons of generic Oxy-clean in the soaking water and everything lifts right off.  


The whole point of that enamel interior is that it is impervious and rustproof. Any oil you put on it is going to just sit on that smooth surface and get sticky. You don't need to dry it on the stovetop with heat, either. Just wipe it dry. The enamel isn't going to rust because you didn't cook every water molecule off the surface.

post #11 of 19


Originally Posted by ChicagoTerry View Post

... Any oil you put on it is going to just sit on that smooth surface and get sticky.



I gathered from reading his post that he seasoned the pan and if so that is probably the reason for his sticky situation. I don't believe the oil will polymerize correctly on an enamel surface, but must admit I have never tried it; that and I am a chef not a scientist so the possibility does exist that I could be wrong. Don't repeat that!

Wisdom comes with age, but sometimes age comes alone.
Wisdom comes with age, but sometimes age comes alone.
post #12 of 19
Thread Starter 
Thank you all very much for your responses. I'll try to sum up some answers to questions and explanation below...

Flipflopgirl, I completely agree about modern cast iron being finicky and it's good to know someone else is googling the issue. I prefer my old Griswold smile.gif In this instance, I'm referring to my enameled Staub cast iron, and I don't believe it should really take a "seasoning", though Staub claims (as opposed to Le Creuset) that their pans get better after use. I will however contact Staub to see what they have to say regarding the stickiness.

Cheflayne, I did indeed follow what I understand to be Staub's break-in/"seasoning" procedure - heating oil to its smoking point then washing the pot. However, I did not do this before I first experienced the fibers clinging to the pan. From my understanding, I agree that you can't season enamel like you can cast iron, but it is interesting to me that some folks seem to believe that Staub can get better with some application of remnant oils/fats.

Millionsofknives, I don't care too much about drying. The issue arose because I cooked food, then I washed it, then after drying the pan had irridescent stains and water spots, so I wiped on some avocado oil as I do my cast iron between uses, and when I did this paper towel fibers got stuck all over the inside of the pot. From there I began to figure out how to dry the pan over heat and minimally contact it to apply some oil. I am now considering not using that oiling step.

MaryB, I understand and agree with you. My issue originated with the irridescent staining and water spots. I don't have any issues with sticking as I have used proper methods when cooking in it.

ChicagoTerry, I am planning on following this basic procedure that you mention. Only problem is that when I wipe it dry after washing, fibers are all over it! So then the question is do I wash it out with water right then to remove fibers and dust, or do that right before I cook the next meal.

Honestly, this is a silly situation to be debating, I understand, but I can't get the pot clean without fibers and dust unless I air dry/heat dry and leave stains. I suppose stains are preferrable. I just want to get cooking!

Thanks all,
Mr. G
post #13 of 19
IMO you mixed and matched advice. Naked cast iron takes a real thin layer of seasoning. Yours takes none. If you use more vegetable oil than necessary (any) after cleaning, the excess that isnt polymerized and baked on as seasoning will get gummy. This is true of all plant food oils.
post #14 of 19

You might want to read this. Get rid of that layer of cooked-on fat. Then, buy some lint-free towels. Linen is good. If you can find used ones that are a little softened, even better.

post #15 of 19
Thread Starter 
Millionsofknives, thanks for your advice. I agree, this shouldn't take seasoning. I will say Staub's matte enamel is very peculiar - not sure if you mentioned you own Staub in particular - but it does seem highly porous. So much so that as I am now washing with scotch brites and soap to get rid of any fats/oils, I get it clean and then heat dry it and tiny spots of oil emerge from the pores. I will keep washing until these are all gone and then start from scratch I suppose.

ChicagoTerry, thanks so much for the link and the advice. I will look into it and grab some lint-free linen towels.

I do think this discussion regarding Staub's recommended break-in and their claim of the pot getting better as you use it is one that has not been explored thoroughly as I scour the web. I get the feeling that everything that has been said here is 100% accurate for Le Creuset's "glassy" enamel, but may potentially be slightly different for Staub's matte enamel. I hope this thread helps someone in my position as this continues.

Thanks all,
Mr. G
post #16 of 19

I was thinking it was smooth enamel like lodge or le creuset.   I doubt many people have dealt with porous enamel, so you're in uncharted waters

post #17 of 19

The Staub website says this about the matte enamel:


" the enamel has anti-adhesive properties and requires no seasoning before first use."


And further describes it as follows:  "Featuring a special black matte enamel interior for non-stick braising"


I don't find any care advice on their website that recommends seasoning or oiling the enamel. 


Their product information and care sheet is here:


Their customer care information is here:!form__map/c24vq



post #18 of 19
Thread Starter 
ChicagoTerry, thanks for the good points. I dug out the booklet which came with my Staub and it does not mention seasoning, but it does mention wiping it with oil before use, which might be where some others and myself got confused. I have read some shockingly elaborate routines on "seasoning" Staub ovens, such as whole duck cooking for the fat and olive oil, etc... For now I will stick to cleaning it entirely and low heat drying it on the stovetop.

One interesting thing to note for anyone in my predicament is that I contacted Staub customer service and they said this:

"Good afternoon,

There is a texture to the black enamel which may grab onto paper towels. If you use a towel that isn’t prone to pilling, you should be fine.

Thank you for choosing STAUB cookware. Please be sure to read the attached information to assure you get the best performance from your cookware.

Thank you,

Consumer Services

Consumer Relations "

So apparently I am not experiencing an anomaly!

Mr. G
post #19 of 19

IMO this is a design defect.

Thanks for the clue in.

Have been looking for an investment piece and now know which brand to steer clear of.



New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Food & Cooking