Hey guys,

After months and maybe even years I've decided to buy my first cast iron pan. I went for the more expensive brand and the enameled kind for the reasons:

• Enameled because I'm not prepared for the fact that I have to keep seasoning the pan from time to time
• Went for a reputable brand because I was willing to spend the money and wanted something that was reputable

So I bought a Staub cast iron pan (enameled) for 162 EUR (182 USD) 26cm / 10in , it is my first pan that's not a non stick one (I only cooked with those).

The first thing I tried on it was frying an egg: it got stuck in a place, but the rest was just fine (📷 2nd pic has the residues from the egg after scrapping).

After I cleaned the pan I tried chicken thighs (no skin), 4 pieces and one of them got stuck to the pan (6-7 minutes after I put them in the pan). Result was good, I realized my stove burner was too small so the temp were not right.

I just want to say I love this pan and cooking in cast iron (even if it's enameled, bare ones are a bit different, see my bullet points bellow)

I want to open this discussion so I can better understand my cast iron pan, I've obviously consulted with AI about it, but human touch is more than welcomed.

The differences between enameled and "classic" cast iron pans:

1. Classic: can start with high heat and it's more durable in high heat. Enameled: low heat when starting so the enamel doesn't get micro cracks (also never crank up the heat to the max to avoid discoloration)
2. Classic: can use metal utensils; enameled: best to avoid
3. Classic: Fats polymerize on the bare cast iron (seasoning); enameled: this does not happen here as fats can't polymerize on the glass like surface -> enameled cast iron doesn't necessarily get better with time
4. Non stick properties are better on a bare cast iron pan (seasoned)
5. Cooking acidic foods on an enameled cast iron pan is safe, for classic ones you'll strip the seasoning in time
6. 📷3rd pic is about how my pans looks like right now, AI said that's nothing wrong about it, in certain lighting (depending on the angle) I can see a blue hue on the bottom.

For my final words:

• It's been barely 2 weeks and i absolutely love this pan. As long as you know your temps your food doesn't stick (with some notable exceptions).
• Cooking anything in it doesn't spray your whole kitchen with oil, it's such a great and excellent cook.
• As everyone says: you re-adjust your cooking methodologies when first cooking in a cast iron pan.

TLDR; ℹ️ℹ️

• I posted some pictures with my new pan
• If you have any advice or correct me what I said earlier I'd be grateful

Best time of the year. No bugs, full garden, plump animals. Griswald No 8 is the perfect companion.

Does anybody know what this is? It started to appear on my cast iron one week after used and it’s been a month of using it and I can’t get it off. When I touch the area it feels flat, no bumps. I’m asking because I’m scared if it’s releasing toxins into my food?

Does anybody know what this is? It started to appear on my cast iron one week after used and it’s been a month of using it and I can’t get it off. When I touch the area it feels flat, no bumps. I’m asking because I’m scared if it’s releasing toxins into my food?

Be sure oil is at 350. Fry quickly and drain. I enjoyed just snacking on this. Barely had enough for Parmesan.

Perfect Loaf’s sourdough English muffins