Using Staub skillet for the first time

So, I got a beautiful staub skillet. After washing and drying, heated the pan in low heat, and then added oil. Wiped off the oil. Then added little oil, and after the pan heated up in low heat, added egg. I wanted to make a sunny side up. The egg stuck badly. What am I doing wrong? Actually I was so upset that I packed it away for return. I researched a lot before buying this item, so really sad. Any help will be fantastic. Thank you

insenwit
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6 Comments

Stephanie G. February 2, 2021
I adore my Staub skillet more than any other skillet in my kitchen. However, when I cook fried eggs I turn to my Le Creuset. It just does a better job on fried eggs. I don't know why, but that's been my experience.
 
insenwit February 2, 2021
Thank you, Stephanie. This is my first time with a staub skillet. What else do you cook in it? Do you recommend it for fried fish? Also, I love my stainless steel and cast iron pans for eggs. Thanks again.
 
Stephanie G. February 3, 2021
I cook everything in it- except eggs.
 
Customer-Care-Kaleigh February 2, 2021
Hello! I'm Kaleigh, from the Care team.

I'm so sorry to hear that your Staub isn't performing like you expected! That's definitely a bummer when it happens, but there's definitely some things you could try here. Eggs are a bit more of a process in a cast-iron (even an enameled one), however these skillets are so sturdy and versatile compared to the non-stick alternative that I strongly feel it's worth the extra work.

Generally enameled cast iron requires more fat if you'd like eggs to get a good release, and I personally recommend low smoke point oils or butter rather than olive oil. You mentioned only adding a little oil; I definitely think bumping up that will help out.

Your skillet should also be pre-heated to a medium heat to cook eggs, rather than a low heat. Get it to medium heat so your eggs will bond less to the enamel when you add them, and then turn the heat down once they are in the pan for the longer cook you want.

As well, it generally takes longer in a cast iron than in a non-stick pan to cook an egg to the point where it will release. It's the same as if you were cooking meat; you want to test the edge of your egg after a few minutes to see if it starts to lift away easily. If it doesn't, leave it to cook a little longer until it begins to release.

As well, down the road when you have built up a patina/seasoning from cooking within the skillet you'll need less and less fuss. A good layer of seasoning is any cast iron's best friend!

Feel free to reach out to us at [email protected] if you have any further questions or difficulties.
 
insenwit February 2, 2021
Thank you, Kaleigh. I loved your detailed note. I use peanut/coconot/avocado oil. I will give it another try. This time I will heat up the pan (without oil) in medium heat and then after 2 minutes will add oil. Give it a minute or two and then add the egg, and then lower the heat. I promise to be generous with the oil. Please let me know if you want me to do anything differently. I follow the above-mentioned steps for Stainless steel and cast iron pans. Thanks again.
 
insenwit February 5, 2021
Thank you, Kaleigh. I tried your steps, and my egg glided beautifully. Before cooking the egg, I shallow fried potatoes following your steps. It was fantastic. However, as I waited too long after heating up the oil, I saw a light burn mark. I hope it comes off. Any suggestions with this or how I should clean this skillet? Many thanks
 
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