Does black interior of a cocotte/dutch oven such as Staub create problems with accidentally burning ingredients/fond?

Does black interior of a cocotte/dutch oven such as Staub create problems with accidentally burning ingredients/fond? - Interior of contemporary kitchen in flat

The Staub cocotte has a black interior (in contrast to the Le Creuset) as can be seen below. Does this black interior significantly increase the chances of accidentally burning the ingredients and especially the fond which forms at the bottom of the pan. The fond is dark brown in colour anyway so I am worried that it would be very difficult to discern if it's starting to get burnt and turn black against the black interior of the cocotte.

                            Staub Cocotte



Best Answer

I avoid dark-colored pans when I want to watch the color of a transparent or translucent mixture, such as cooking down fond or making caramel. (Situations where I need to make a split-second decision on when to stop cooking.) But I agree with GdD -- other things, like onions, are easy to watch in any color of pan.




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Is Staub enamel toxic?

Staub enamel cookware is safe because the enamel coating prevents acidic food from coming into contact with the metal surface. This means that you can cook a variety of dishes without worrying about metal leaching into food. Staub cookware is certified and considered safe by the FDA.

Does Staub contain lead?

Staub's heavy duty cast iron non-toxic cookware is free of lead, cadmium & PFOAs. These incredible cookware pieces don't need to be seasoned before use, and they are naturally pretty stick-resistant (no, really!

Is the inside of Staub enameled?

Staub cocotte interiors are black triple coated enamel and never stain, Le Crueset are off-white and stain. The slightly rough interior surface of Staub cocotte's create a far superior searing surface versus the mirror-liked finish of Le Crueset.

Is Staub enameled cast iron safe?

When it comes to clean, non-toxic cookware (see our guide here), enameled cast iron is boss. Naturally nonstick and made to last a lifetime, these Dutch ovens and cocottes are an essential for any home chef. The Staub Cocotte Dutch oven is ideal for cooking no-knead bread.



Unboxing a (huge) Staub Cast Iron Enamel Cocotte (with One Pot Dutch Oven Baked Pasta)




More answers regarding does black interior of a cocotte/dutch oven such as Staub create problems with accidentally burning ingredients/fond?

Answer 2

The color of the interior of a pan isn't going to effect how food cooks, but you are right that a dark pan does contrast differently from a light or metal pan. My own experience with pans of many types is that color doesn't make any difference in the end result, I can tell if onions are browning on a dark cast iron pan just as well as a light ceramic coated pan or steel pan.

If you are concerned about it just look at the food on the spoon as you sauté, the spoon is the same color no matter the pan you use.

Answer 3

I love my Staub dutch oven. I don't feel that the black color of the enamel is a problem. You express this concern:

I am worried that it would be very difficult to discern if it's starting to get burnt and turn black against the black interior of the cocotte.

When I'm cooking, I'm not specifically making fond. The fond is a (desirable) side-effect of the cooking process. The color of the pot doesn't hinder me in any way to be able to correctly cook whatever ingredient(s) I'm cooking. I'm not judging the cooking process by the color or appearance of the fond in the first place, so while it's true that the black color can make the colors of the fond a bit less visible, that doesn't affect the cooking process.

That addresses the question you asked. But that said, I will also share that the enamel surface of the Staub is somewhat more of a matte finish than what one finds in a Le Creuset, which does make cleanup a little harder. When the fond is deglazed fully, it's fine. But on occasion, something goes wrong in the kitchen, the food gets overcooked, and then the stuff that gets stuck to the pot can be harder to clean up than if the surface were more of a shiny glaze.

There are pros and cons to both brands of enameled cast iron cookware (and others), but I don't feel that the quality of the fond is among those concerns. Either type of surface works equally well for that.

Answer 4

YES, the dark interior is an issue for me, for now.
I practically live for beautiful mailliard & fond, but am not an extremely accomplished cook. I went with Le Creuset pieces strictly because of the light interior.

SIDEBAR: I need to work on heat control when searing in enameled cast iron so I don't burn fond. Instant Pot released an electric dutch oven with !adjustable braising temps! and its cast iron dutch oven has a dark interior. (I would love to braise during the summer without having to turn the oven on for hours.)

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