Buying Cast Iron Oven - Confused About Staub's Insides?
I want to buy my first piece of enameled Cast iron (round). Either Le Creuset 7-1/4 or 9qt or Staub 8qt. I prefer the looks of the Staub. Despite preferring a softer butter yellow, I might go with that color as no one makes a white. :(
Williams Sonoma had one small Staub. I know the Staubs have black innerds but this one felt very rough. Felt like raw cast iron and it really threw me for a loop. I even thought a sponge could shred when cleaning. Then I read that the inside gets more non-stick over time which again leads me to believe it's not glazed. :o
Are Staub's insides not enameled? If so, that's a dissapointment because that's the whole reason I'd spend this level of cash. I must be missing something but IDK what. Can anyone clarify this for me?