Frequently asked questions about STAUB and BALLARINI products
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STAUB Cast iron products
Cast iron retains heat for a long time and distributes it evenly, making it very good for slow suitable for braised dishes. A slow cooking process at low temperatures brings more intense flavour to your food. Cast iron is the ideal solution for both beginners and the material is recyclable!
We recommend using kitchen utensils made of plastic, silicone or wood to avoid scratches on the enamel surface.
These elevations are the unique drop structure for the aroma of rain. This ensures continuous moistening of the food. It distributes the condensed water over the cooking food - i.e. cooking in a closed circuit and absolutely evenly, not only at the edge as with conventional domed lids. The use of a STAUB cocotte guarantees you an optimal taste experience!
Yes, but we recommend cleaning by hand. STAUB guarantees the highest quality of the products. Accordingly, they should be carefully cared for. Compliance with our care and use instructions will ensure you get a long service from your STAUB product.
Your Cocotte can be easily cleaned with a standard dishwashing detergent and water. Do not use abrasive cleaners or scouring pads to clean your STAUB product. For stubborn stains, we recommend soaking your cocotte in hot water with a bit of dishwashing detergent until all residues are removed.
This is a natural consequence of the cooking process. Most brown stains can be removed by rubbing with a non-abrasive detergent. To maintain the shine of your product, occasionally oil the inside of your cocotte with commercial vegetable oil and remove any oil residue before storage.
At STAUB, we use a state-of-the-art matte black enamel that is particularly scratch-resistant. This was initially designed for particularly frequent use in restaurants.
Even though our matte black enamel is remarkably scratch resistant, please follow the instructions for proper use. The enamel may scratch or chip if the product collides with other objects and falls to the floor. Always make sure to heat your cast iron products slowly. Start with a few minutes at a low temperature first. Then allow the roaster to cool for at least 15 minutes before rinsing with cold water.
All STAUB products are enamelled on the outside as well as on the inside. We recommend cleaning with warm water before first use and then drying. Then brush the inner surfaces of the product with vegetable oil, heat it at low temperature and remove excess oil after a few minutes. The product can now be used.
Our matte black enamel is very durable and provides excellent cooking results. STAUB Cocotte will gradually burn in as the fats used in cooking penetrate the pores of the matte black enamel and penetrate the pores of the matte black enamel. This process will cause browning over time and provide better cooking results with each use.
The surface of the matte black enamel is not covered with a separate non-stick coating. The use of oil prevents your food from sticking, and a little bit of oil is always necessary to prepare food. After some time, a natural non-stick coating will form on your STAUB Cocotte, as you can do by seasoning/baking a cast iron product.
However, if you want to increase the non-stick properties immediately, you can brush the bottom of your STAUB product with commercial vegetable oil and heat it slowly over low heat. The oil will penetrate the pores of the enamel and create a naturally non-stick surface, then remove excess oil.
We recommend cooking at medium heat and then gradually reducing the heat. Thanks to the good heat distribution of cast iron, cooking at high temperatures is unnecessary. However, if you want to do, you should increase the temperature gradually to avoid thermal shock.
Thanks to the excellent heat distribution of the cast iron, setting your teapot to maximum temperature is unnecessary to bring the water to a boil. Even at low heat, your water will boil, and you will avoid a harmful thermal shock.
Yes, STAUB products can be used on all stoves, including induction. The products with a matte black exterior are coated on the underside with blue enamel that protects your delicate cooktops.
Yes, all lid knobs are made of brass or nickel-plated stainless steel and are heat resistant up to 250°C. Always use oven mitts or cooking gloves when handling your STAUB products to avoid burns.
We give a 30-year warranty, which is explained in more detail on our website under the menu item Warranty or in more detail in the PDF download. We are committed to providing our customers with high-quality services and products. If you are unsatisfied with your STAUB product, please contact us so we can resolve the problem.
These three elevations stabilize the lid when placed on the cocotte.
These are symbols that are included in the production moulds. Depending on the size of the product, several products can be cast in one mould simultaneously (for example, there are several lids in one mould). Suppose a defect is detected in a product. In that case, we can use this number to identify the corresponding position of the mould and take the measures necessary to ensure a flawless product.
The numbers or signs have nothing to do with the quality of the product (2nd choice or B-goods).
Yes, up to a maximum temperature of 200 °C. However, you can easily remove the handles before you put your Cocotte in the oven.
Cast iron is a compound of iron-enriched with carbon. Other components include silicon, manganese, phosphorus and sulphur.
STAUB Ceramic products
Ceramic is ideal for preparing tender vegetables and meat or crispy pastries and casseroles. Ceramics can be used not only in the oven but also in the microwave. Thus it serves as a complement to cast iron products, which are not suitable for this use.
STAUB ceramic products are also traditionally manufactured as iron-cast products. They were developed to meet the requirements of the modern consumer: easy to store, stackable, with ergonomic handles, from the oven directly to the table.
All STAUB ceramic products are versatile and can be used for freezing and in the oven. The extensive colour selection, which is perfectly matched to the cast iron range, allows you to set your table with a harmonious look.
The bottoms of STAUB oven moulds are enamelled for higher tightness, and our moulds have these circles as a base to ensure better stability.
The circles are polished to avoid scratches on stove surfaces. For the large moulds, a second circle is necessary for better stability. It also helps to prevent the natural deformation of the ceramic in the oven can be prevented.
STAUB is an internationally known brand, appreciated by the most outstanding chefs for its quality. We set the highest expectations in developing and manufacturing our products, both in cast iron and ceramics.
Just like cast iron, STAUB ceramics are subject to strict quality tests. The ceramic products from STAUB offer the same quality in cooking and inspire with just as intense colours as the cocotte that have made STAUB so famous. STAUB's ceramic range expands the STAUB products (cooking in the oven, microwave, etc.), so you get STAUB quality at a reasonable price.
Ceramics is the generic term for porcelain, clay, stoneware, and earthenware. Technical ceramics are also mainly used in industry because they have excellent thermal or mechanical properties.
Porcelain: contains more kaolin, is fired at temperatures between 1200 and 1400 °C and does not absorb water.
Stoneware: Stoneware is fired at a lower temperature. It is quasi-dense (water absorption < 3 %).
Pottery and other kitchen ceramics usually have a water absorption of > 3 %.
The mineral composition depends on the type of ceramic. Ceramics used for tableware usually consists of clay with porcelain clay, quartz and feldspar.
BALLARINI PRODUCTS
For frying with little fat, the non-stick pans from BALLARINI are ideal. There are good reasons, however, not to refrain from using fat. Hot fat helps close the meat's pores faster during searing and stays juicier. Oil and butter are also valuable flavour carriers indispensable in gourmet cuisine. In addition, fat helps to break down the fat-soluble vitamins A, D, E and K. This is the only way the body can absorb them.
Before using your new cookware for the first time, remove all labels and stickers and rinse the product by hand. Then fill with a bit of water and bring to a boil. Then let the cookware cool down and dry it carefully. Then rub the non-stick inside with cooking oil or fat.
Allow the pan or pot to cool before cleaning. We recommend that you always wash the cookware by hand. For this purpose, use a soft sponge and liquid dishwasher detergent. In the case of dishwashing, we recommend using liquid dishwasher detergent and choosing economy rinses with low temperatures, as this will protect your cookware and the environment. Using the dishwasher will not affect the quality of the pan but may cause discoloration. For uncoated aluminum cookware on the outside, dishwasher cleaning can also accelerate an oxidation process that leaves visible marks. Please do not use abrasive, steel wool, powder detergents or oven cleaners. We recommend rubbing the cookware with a few drops of oil after cleaning.
The pans and pots can be cleaned in the dishwasher but preferably should be washed by hand. Pots made of raw or uncoated aluminum are unsuitable for the dishwasher. Please remember that cleaning in a dishwasher is not gentle cleaning. The strong detergents can, in the long run, damage the outer surfaces and the uncoated aluminum parts in the long run. Remember to re-grease your pan after several dishwasher cycles.
BALLARINI offers two types of non-stick coatings for its pans and pots. Firstly, based on PTFE: polytetrafluoroethylene, consumers often use the (trademarked) trade name "Teflon" for this type of coating. Secondly, BALLARINI offers non-stick coatings based on ceramics. Pans with ceramic coatings are slightly more scratch-resistant and heat-resistant than PTFE pans. However, the non-stick property of PTFE is more pronounced in return. The non-stick coating of PTFE pans does not wear off in everyday household use. With proper and careful use, long service life is guaranteed. In most cases, PTFE non-stick coatings are damaged by overheating - above 260° C -, scratches with metal kitchen utensils or cleaning with scouring agents. The pans should not be left empty and heated for too long. However, once the food is in the pan, overheating is hardly possible. We also recommend never heating a pan with a ceramic non-stick coating without the contents. Overheating can dry out the pan surfaces and cause them to crack easily, and such damage will not be covered under warranty. Note the following tips: The stove temperature should be lowered once the frying temperature has been reached, and the pan should not be left on the hot plate after frying.
Before using metal kitchen utensils, please read the instructions for your pot or pan carefully. Some cookware series are better suited for using rounded metal kitchen utensils. Nevertheless, utensils made of wood or plastic are softer and, therefore, preferable to avoid damaging the pans or pots. Kitchen utensils made of metal shorten the life of your cookware. Never use sharp or sharp-edged kitchen utensils; do not cut directly into the cookware.
We recommend using kitchen utensils made of wood, plastic or silicone. Generally avoid pointed sharp utensils, as these will scratch the non-stick surfaces and void the warranty.
The conventional BALLARINI non-stick coatings (black, light and granitium) contain PTFE (polytetrafluoroethylene). This polymer is still today the material that gives the cookware the best non-stick properties. PTFE or "polytetrafluoroethylene," is a fluoropolymer consisting of molecules containing carbon and fluorine. This non-stick coating is resistant to acids and alkalis and is very stable when heated. Health authorities in the U.S., Canada, Europe and other countries have approved the use of PTFE non-stick coatings for food contact. PTFE is a safe material that does not chemically react with food, water or cleaning agents. If scratched coatings are released and swallowed, they are excreted without being digested. According to Federal Institute for Risk Assessment (BfR), no toxic reactions can occur in the body. However, if the scratches are too large, the non-stick effect suffers. PTFE is widely used in the medical field. The polymer from which the non-stick coating is made is so safe that it is used, for example, in cardiac surgery for coating pacemakers or in thoracic surgery.
According to the German Federal Institute for Risk Assessment, scratched cookware is not a health risk, but it no longer serves its purpose and should be replaced.
According to the German Federal Institute for Risk Assessment, there is no danger if you accidentally swallow particles of the non-stick coating. These particles are harmless, harmless and non-toxic. If they are swallowed, the organism excretes them again directly without absorbing them.
At very high temperatures, the quality of the sealant may deteriorate, and it may discolour or lose its non-stick properties. This can occur at temperatures above 260 °C. PTFE develops toxic fumes at temperatures above 360° Celsius, according to the German Federal Institute for Risk Assessment; however, this risk does not exist if the product is used as intended. As soon as the food is in the pan, consumers are warned by the smell of burnt-on food that the temperature is too high. Fats, butter or oil begin to burn and form smoke at 204 °C and above as well non-stick coatings only start to dissolve strongly at temperatures above 349°C. Overheating of PTFE-coated cookware is unlikely, provided it is not heated empty.
It is best to heat the non-stick cookware at low to medium temperatures. If a dry or empty pan is left on the hob, you can reach higher temperatures (above 316°C) in a few minutes. So never put non-stick pans or pots on the hob empty, and never leave them unattended. For cookware with the heat indicator "Thermopoint", the pan can be heated until the colour of the Thermopoint indicator changes from green to red. Now the correct temperature has been reached, the food can be placed in the pan, and the heat can be reduced to save energy.
All superheated materials produce smoke, and so do these coatings. All fumes can be potentially irritating and harmful. In the case of butter, fats and oils, smoke generation starts at 204 °C. The vapours released can irritate the eyes, nose and throat and possibly cause respiratory problems.
Non-stick coatings with PTFE only change their appearance or properties at temperatures of 260 °C and above. Clear signs of dissolution of the seal only become visible at temperatures above 316 °C. The evaporation of the non-stick coating at this temperature can cause irritation. In this case, we recommend removing the cookware from the hob and ventilating the area.
As a result of overheating, the non-stick properties are impaired, and the seal may peel over time. The stains can be removed with a non-abrasive nylon sponge. In stubborn cases, you can dissolve a tablespoon of bleach in 1/4 l of water and simmer on low heat for 15-20 minutes, then clean, rinse and dry the pan. Then lightly grease the pan. Please note that a damaged non-stick coating will no longer serve your purpose, and therefore the cookware should be replaced.
No, the non-stick coating must be applied at the beginning of the manufacturing process and can not be done afterwards.
Pans generally deform when they suffer a heat shock. For example, an empty pan is overheated; the hot pan is rinsed with cold water or placed on a cold surface. In addition, pans can also be damaged by shock and impact during transportation and deformed. Such damage can also be caused by dropping or improper storage.
Ceramic coatings contain other raw materials responsible for the non-stick effect than pans with conventional PTFE coatings. These are hybrid coatings, which consist of both organic and inorganic materials. PTFE non-stick coatings are organic and based on fluoropolymers (carbon and fluorine). A good conventional PTFE non-stick coating (black, light and granitium) is much more durable than a ceramic coating. On the other hand, pans with ceramic coatings are best suited for searing meat. They are very heat-resistant and slightly more scratch resistant than PTFE pans, and their non-stick properties can be greatly reduced by cleaning in the dishwasher.
No. The environmental sustainability or life cycle assessment of a ceramic coating does not differ from that of a typical non-stick PTFE coating.
No. Conventional coatings are just as safe as ceramic coatings.
According to market research institutes, 90 percent of all pans sold are coated. Coated pans and pots are used for various purposes in the kitchen. In addition to frying otherwise quickly sticking foods such as fried eggs, pancakes and fried potatoes, they are also used to prepare other culinary delicacies - especially when they are to be prepared in low-fat cooking. Effortless cleaning is another plus point that makes non-stick cookware indispensable for many cooks.
Choose cookware that fits your type of stove. We have symbols on our packaging to help you with this. Please note that on your induction stove, for example, you can only use cookware suitable for induction.
You can use all pans and pots to prepare vegetables, fish, meat, pasta dishes, etc. Of course, different pans and pots are characterized by different strengths and are therefore recommended for certain dishes. Consequently, we offer you a wide range, from all-rounders to specialty. There is something for every taste, from the crêpe pan to the braising pan and the grill pan. Convince yourself on our homepage.
No, our products do not contain nanomaterials.
