As a home improvement expert who loves cooking as much as renovating, I‘ve found that Staub enameled cast iron cookware is a total game-changer when used on induction stove tops. If you‘re curious about switching to induction or want to get the most out of your Staub pots and pans, then this comprehensive guide is for you! I‘ll share everything I‘ve learned from meticulously researching and testing Staub on my own induction range.
How Exactly Does Induction Cooking Work?
Induction stoves may seem like magic – they heat up pans instantly without a flame or coil! Here‘s what‘s really going on:
Electromagnetic energy is created when electric current passes through a coil underneath the ceramic glass surface. This produces a high-frequency oscillating magnetic field. When you place a ferromagnetic pan on the induction burner, the metal molecules rapidly vibrate, creating friction and heat while the glass remains cool.
It‘s quite scientific, utilizing the principles of electromagnetism, Eddy currents and hysteresis losses. But the takeaway is that induction transfers heat directly and efficiently to compatible cookware, unlike electric and gas stoves which heat the surface below.
Induction Cooking is Booming
According to the NPD Group, induction cooktop sales have risen an incredible 420% over the past 8 years in the U.S. Homeowners are catching on to the speed, precision and safety of cooking with induction. I know my induction range has made me a better, more enthusiastic cook!
Induction vs Electric vs Gas Stoves
| Cooktop Type | Heat-Up Time | Energy Efficiency | Temperature Control | Works When Power is Out? |
|---|---|---|---|---|
| Induction | Very fast, under 1 minute | Most efficient, 90% vs 40-74% | Very responsive | No |
| Electric | Slow, 4-6 minutes | Less efficient than induction | Slow to adjust temp | Yes |
| Gas | Very fast | Less efficient than induction | Responsive | Yes |
Why Staub and Induction Are the Ideal Match
Staub cast iron cookware is specially engineered to leverage the performance benefits of cooking on an induction stove. Here‘s why Staub and induction work so beautifully together:
Rapid, Even Heating – The enamel coating improves heat conductivity, allowing Staub pots and pans to heat up rapidly and distribute heat evenly across surfaces.
Precise Temperature Control – With induction‘s immediate temperature adjustments, Staub cookware reacts quickly so you can perfectly pan-sear, simmer and boil with ease.
Moisture Retention – Staub‘s tight-fitting lids seal in steam and nutrients. Food remains incredibly moist and tender.
Superior Heat Retention – Once removed from the burner, Staub‘s thick cast iron retains heat impressively so foods keep cooking. Perfect for braising!
Searing Capability – Staub excels at high heat searing thanks to its smooth black matte enamel interior that keeps food from sticking.
Versatile Performance – Staub can be used for frying, sautéing, simmering, baking and more, taking full advantage of your induction‘s capabilities.
Easy Cleaning – Unlike raw cast iron, Staub‘s enamel coating prevents food from sticking on and wipes clean with little effort.
Chef Recommended – Ask pro chefs what cookware they use at home – Staub on induction is a common answer!
Here‘s what home cook Amanda S. loves about her Staub and induction stove:
"I can sear a steak at really high heat, then immediately turn the burner down for a gentle simmer – the Staub makes the quick temperature changes easy. And cleanup is so fast, I use my Dutch oven 3-4 times a week now!"
All About Staub Cookware
Staub was founded in 1974 by Francis Staub in Alsace, France. The brand is famous for its signature matte black enameled cast iron, ensuring even heat distribution. Let‘s look at what makes Staub so exceptional:
Precision Enameling Process – Each piece goes through 8 coating stages and 30 quality checks to create a textured black matte interior that‘s practically non-stick.
Cast Iron Base – Molten iron is poured into molds, giving Staub exceptional thermal mass for retaining and conducting heat.
Variety of Shapes and Sizes – From mini cocottes to massive roasting pans, Staub has every shape cook‘s desire with capacities from 1/4 quart up to 13 quarts.
A variety of Staub cast iron pieces. Image credit: Staub
Vibrant Colors and Textures – Interior enamel comes in a rainbow of colors. Exteriors feature glossy smooth or textured finishes.
Lid Selection – Glass lids allow monitoring food without lifting. Metal lids provide greater heat retention.
Quality and Craftsmanship – Each piece passes stringent quality control and is covered by a lifetime warranty.
Made in France – Staub still hand-assembles their enameled cast iron in France, using centuries-old techniques.
Shopping for Staub: What to Look For
Here are tips for selecting your ideal Staub cookware for an induction stove:
-
Pot size – Make sure pots and pans adequately fit your induction burner. Too small and heat won‘t transfer well, too large and it may not fully heat.
-
Weight – Heavier Staub pieces heat quickest. Thinner pans like crepe pans won‘t retain as much heat.
-
Tight lid fit – Lids that fit snugly will hold in moisture and promote braising.
-
Smooth enamel – Interior enamel should be free of cracks or crazing which can trap food.
-
Comfortable handles – Look for helper handles and oversized knobs that stay cool on the stovetop.
-
Metal utensil safe – Metal won‘t damage Staub‘s tough interior enamel so you can use any utensil.
-
Flat, wide base – Maximizes contact with the induction burner for efficient heating.
-
High sides – Better for deep frying with less splatter.
Tips for Cooking with Staub on Induction
Follow my top tips for the very best results when using your Staub pans and pots on an induction cooktop:
-
Preheat on low – Heat pans for 2-3 minutes at low to medium heat before adding oil or food.
-
Use medium settings – Cook at medium or medium low temperatures to prevent enamel damage.
-
Pause before cleaning – Allow pans to cool completely before washing to avoid cracking.
-
Dry thoroughly – Ensure pans are fully dried to prevent rusting. I heat mine on a low burner.
-
Utilize matching lids – Tight-fitting lids will lock in steam and moisture.
-
Simmer with care – Don‘t leave enamel cast iron unattended on high when simmering, the enamel can overheat.
-
Protect the glass – Add a silicone pad beneath very hot pans to prevent damaging induction glass.
-
Condition occasionally – Apply a light seasoning oil after cleaning to nurture the enamel.
-
Avoid metal cleaners – Use a non-abrasive sponge, no steel wool which can scratch the enamel.
Caring for Your Staub to Last a Lifetime
With proper care and maintenance, your Staub cookware will serve you faithfully for decades to come. Here are my top tips for caring for Staub:
Hand wash – Use warm soapy water and a plastic bristle brush or soft sponge. Avoid abrasives.
Dry immediately – Don‘t let Staub air dry, the moisture can damage the enamel. Towel dry thoroughly.
Oil lightly – Apply a thin layer of vegetable oil to the interior after cleaning. Wipe away excess.
Use silicone pads – Heat diffuser pads can protect glass induction tops from scratches.
Avoid temperature shocks – Allow pans to cool before adding liquid to prevent cracking.
Check for damage – Inspect enamel for chips, cracks or rough spots which can jeopardize performance.
Remove stuck food – For stubborn stuck-on food, fill pan with water and simmer to naturally release food.
Always lift, don‘t slide – Lifting the pan prevents the enamel bottom from scraping against the glass cooktop.
Store carefully – Nest pans carefully without scratching. Never stack heavy items on top.
Troubleshooting Induction Cooking Issues
Having some trouble with your induction cooking? Here are fixes for common snags:
Pan base making noise – This humming or clicking sound means your pan base isn‘t entirely flat. Use a diffuser or try a pan with a smoother base.
Pan not getting hot – Your pan likely doesn‘t have ferrous properties needed for induction. Test other magnetic pans to find one compatible.
Marks left on cooktop – Metal residues from pans can stain the cooktop. Use ceramic cleaner and cook on a diffuser mat.
Pans slightly warped – Overheating on high can warp the pan base. Replace it or use on lower heats.
Enamel cracked or chipped – This can happen when enamel overheats or endures rapid temperature changes. Time to replace the pan.
Rust spots on pan interior – Dry thoroughly and rub with oil after washing. Rust can be removed with Barkeepers Friend.
Delicious Recipes to Cook with Staub on Induction
Need some recipe inspiration to break in your new Staub and induction stove? Here are some of my favorite dishes to make:
-
Rice pilaf – The rice gets perfectly fluffy and tender.
-
Beef bourguignon – Low simmering makes this stew incredibly rich and flavorful.
-
Paella – Get that coveted socarrat crust on the rice thanks to even heating.
-
Fried chicken – The Staub heats up fast for a crispy crust and juicy interior.
-
Bouillabaisse – Induction gives the precise control needed for this complex broth.
-
Braised short ribs – They become fall-apart tender with long low braising.
-
Cheesecake – The cast iron ensures gentle, even baking without hotspots.
-
Bread – For artisanal loaves with a crackly crust, bake right in your Staub cocotte.
My Story: An Induction and Staub Convert
I‘ll admit, I was skeptical when we first installed an induction cooktop. I couldn‘t give up my beloved All-Clad stainless steel pots and pans! But after struggling with scorched sauces and uneven cooking, I realized I needed cookware that could leverage induction‘s precision.
On a trip to France, I was inspired by the beautifully enameled cast iron Staub cookware everywhere. Once I outfitted my kitchen with Staub pots and pans, my cooking improved dramatically! And cleanup became so much easier.
Now I‘m a devoted fan of cooking with Staub on my induction range. I can sear, broil, simmer, fry and bake with total control. While cast iron provides even gentle heat for tasks like melting chocolate or cooking egg custards that need delicate heating.
I hope this guide gives you the confidence to upgrade to Staub and induction. You‘ll be amazed at what a difference the right cookware makes. Let me know if you have any other questions! Happy cooking!
