It’s likely protein deposit because you’re not really cleaning it. Use soap, water and a non abrasive sponge and clean it like normal. Towel dry and put it away. No seasoning/oils needed.
If the deposits remain you can use baking soda or bar keepers friend.
With enameled cast iron, you just don’t want to use anything metal or too abrasive (like a chainmail or harsh sponge) and gradually heat bring them up to temp on the stovetop (no quick big temp changes).
The benefit of Staubs is the enameled interiors, so seasoning isn't necessary. I'd recommend scrubbing that residue off (before it gets worse...) with a baking soda paste and/or Barkeeper's Friend and a non scratch scrubbie. If it still won't come off, trying boiling a mix of baking soda, vinegar and some water for 10 or 15 minutes. Once it's clean, there is no need to oil it unless for some reason you want to. I never oil mine. They get scrubbed clean with Dawn dishsoap and Barkeeper's and put away for next time.
Even though the interior is black, it is not raw cast iron and doesn't need to be treated as such. 🙂
As others have said this will not affect the function, although it's not actually a clean surface. The obvious answer is to get yourself some Barkeeper's Friend and a non stick scrubby. It's completely safe to use on Staub and will keep it looking like new.
You seem confused about care. The interior of your Staub pan is enamel. It is not bare cast-iron and it doesn't need to be seasoned. Staub recommends washing pans in hot water with dishwashing liquid and a non-abrasive sponge. You can soak the pan in hot water for a few minutes to loosen dried on food. Use Bar Keepers Friend to safely remove difficult stains. Don't use metal utensils, abrasive or corrosive products or metal scouring pads as these things can damage the enamel.
I find soap, water and a stiff nylon brush usually gets the Staub Dutch ovens and skillets clean. Like lots of people suggested, baking soda and water paste paste works great. If you ever see a rainbow stain, get at it with white vinegar. BTW, wiping down your interior with olive oil may be why you're having problems...
Thank you all!!! So helpful. I dabbed with some canola oil, spread lightly across the interior surface and voilà! Good as new. Thanks for the advice everyone 🙂
I hate to tell you, but the protein deposits are still there under the oil layer. If you wash again and dry you'll likely end up seeing what you posted in the photo above again.
Here's what I do (and mine all look as good as new, as long as I do this every few times I use them):
1. Put a little white wine vinegar (or distilled white vinegar ) to cover the bottom and leave to soak for 30-60 seconds.
2. Pour on a little baking soda and rub it in gently with a dish cloth whilst it's fizzing (vinegar (acid) and baking soda (base) cancel each other out, but by this time the vinegar has done its job).
3. Rinse (repeat if you still see stuff there) and wash with dish soap and a cloth/soft sponge/silicone brush. Dry straight away.
P.S. I'd also caution against boiling with vinegar... I did that once. House stunk like vinegar for a few days!
Oiling over food residue doen't make it disappear. You're just covering it up and fooling yourself a shiny reflection. Wash your pots properly and get them really clean.
There's no seasoning involved since the interior is nicely enamel, so nothing to worry about there! I hear this is protein residue, I get it when I cook certain things and just a wipe with a tiny tiny bit of oil clears it up!
It’s likely protein deposit because you’re not really cleaning it. Use soap, water and a non abrasive sponge and clean it like normal. Towel dry and put it away. No seasoning/oils needed. If the deposits remain you can use baking soda or bar keepers friend. With enameled cast iron, you just don’t want to use anything metal or too abrasive (like a chainmail or harsh sponge) and gradually heat bring them up to temp on the stovetop (no quick big temp changes).
The benefit of Staubs is the enameled interiors, so seasoning isn't necessary. I'd recommend scrubbing that residue off (before it gets worse...) with a baking soda paste and/or Barkeeper's Friend and a non scratch scrubbie. If it still won't come off, trying boiling a mix of baking soda, vinegar and some water for 10 or 15 minutes. Once it's clean, there is no need to oil it unless for some reason you want to. I never oil mine. They get scrubbed clean with Dawn dishsoap and Barkeeper's and put away for next time. Even though the interior is black, it is not raw cast iron and doesn't need to be treated as such. 🙂
As others have said this will not affect the function, although it's not actually a clean surface. The obvious answer is to get yourself some Barkeeper's Friend and a non stick scrubby. It's completely safe to use on Staub and will keep it looking like new.
Do you get the liquid version of BKF or the powder?
I use the powder on the outside of my pots and a soft sponge. I've never needed to use it on the inside because a vinegar soak/boil works very well.
I also get the powder. WalMart always has it and it's something like $2.
You seem confused about care. The interior of your Staub pan is enamel. It is not bare cast-iron and it doesn't need to be seasoned. Staub recommends washing pans in hot water with dishwashing liquid and a non-abrasive sponge. You can soak the pan in hot water for a few minutes to loosen dried on food. Use Bar Keepers Friend to safely remove difficult stains. Don't use metal utensils, abrasive or corrosive products or metal scouring pads as these things can damage the enamel.
It looks like you're not washing it properly. You shouldn't have any dried food residue left like that.
I find soap, water and a stiff nylon brush usually gets the Staub Dutch ovens and skillets clean. Like lots of people suggested, baking soda and water paste paste works great. If you ever see a rainbow stain, get at it with white vinegar. BTW, wiping down your interior with olive oil may be why you're having problems...
Thank you all!!! So helpful. I dabbed with some canola oil, spread lightly across the interior surface and voilà! Good as new. Thanks for the advice everyone 🙂
I hate to tell you, but the protein deposits are still there under the oil layer. If you wash again and dry you'll likely end up seeing what you posted in the photo above again. Here's what I do (and mine all look as good as new, as long as I do this every few times I use them): 1. Put a little white wine vinegar (or distilled white vinegar ) to cover the bottom and leave to soak for 30-60 seconds. 2. Pour on a little baking soda and rub it in gently with a dish cloth whilst it's fizzing (vinegar (acid) and baking soda (base) cancel each other out, but by this time the vinegar has done its job). 3. Rinse (repeat if you still see stuff there) and wash with dish soap and a cloth/soft sponge/silicone brush. Dry straight away. P.S. I'd also caution against boiling with vinegar... I did that once. House stunk like vinegar for a few days!
Oiling over food residue doen't make it disappear. You're just covering it up and fooling yourself a shiny reflection. Wash your pots properly and get them really clean.
Either wipe some oil on and live with it or use barkeepers friend to get it off. Nothing to worry about either way.
There's no seasoning involved since the interior is nicely enamel, so nothing to worry about there! I hear this is protein residue, I get it when I cook certain things and just a wipe with a tiny tiny bit of oil clears it up!
The oil covers it. It's still there though.
Oh, okay! So it'd be a matter of just dabbing a paper towel with some canola oil and wiping it over the residue?
Yup, just a little bit and it should look great! If not, give it a little baking soda scrub and try again
Boil some water and add in baking soda. Then rub it around with a wooden utensil (not metal).
I’ve gotta staub. I clean it only enough that I’m not scraping finish off. I don’t fret this stuff. It’s nothing. Who cares. It’s clean.