To everyone saying I mispronounce "le" how do you explain this on the official Le Creuset channel? th-cam.com/video/hr9fOSYiTUk/w-d-xo.htmlsi=RDnCQJui6hVjCKnz&t=10
in regards to how your pronunciation I once had a substitute teacher who ended the incorrect pronunciation argument by asking "how do you pronounce Albert Einstein?" to which everyone said "Einstein" without the German accent. He said that everything is pronounced incorrectly when it's said in a different language but that is acceptable.
I think that the problem with the pronunciation to those who have studied French to even the most basic level is that 'lay' sounds the same as the French 'les' which is of course the plural.
@@calvin6715Not just a different language, but a different accent. Here in the UK I don't think that I have ever heard it called ’lay' crueset - but I have heard both a sounded and silent 't'
@@sarhan_ For my use that is, I prefer a thicker pan, the black mat enamel keeps a a bit of seasoning, and hides stains a bit more, and best of it, it's almost half priced here in France, if you know how to buy.
I started with Le Creuset in Cassis. When I had an issue with the first one having bits of the light interior flaking off while browning things, the argument and back-and-forth with them, really turned me off. I replaced it, but after that, I bought my first Staub. I haven't had any issues at all with the Staub. I know some people like the lighter interior of the Le Creuset so they can check fond and so on, but I don't really have an issue with that using the dark interior of the Staub. When I buy more, I don't really think about Le Creuset after having both. I prefer Staub. I also use two Staub 4-quart Dutch ovens for making bread. I also really like the vintage look of the black pieces with the brass handles, and I think these are best for making bread, because they are sitting in the oven at such high temperatures even preheating while empty, anything on the exterior is going to show up as a char mark you are going to have to clean, but the black hides that much better. The two 4-quart pots for making bread I bought were in the Graphite gray, but if I had that purchase to do over again, I would buy them in the black with the brass handles.
Scott, you missed one critical difference between the two pots you featured: that Staub has a doufeu top. Note the raised rim on the outside and protruding nibs on the inside. (Le Creuset also has doufeu models, but yours isn’t one of them.) The idea behind a doufeu is to put ice cubes on the lid to keep it cooler, thus stimulating condensation for braising. The nibs are designed to drip the condensation onto your food evenly, keeping it uniformly moist. Thanks for another very informative video! (Query: will the Staub decorative handles fit a LC lid? Or are the screw sizes different?)
Congratulations, Scott, on the ribollita! I’d love to congratulate you in person and in true Tuscan style. Here in Italy, I struggle to get people outside of Tuscany to appreciate it, yet you’ve understood and valued the wonderful flavor of this unique soup all the way across the ocean. Congratulations once again!
I'm a Staub guy all the way.....I've used both, but I just think the cover on the Staub is so much better. Both cook just fine....and I like the Staub pans better.....
I have both and I love them both, but I gravitate towards my Staub more often. I think it comes down to one simple thing: I think the Staub is prettier. Both make identically good food and I love using them both.
Staub is my winner. Truly will be the heirlooms in our family. The interiors are also one more good reason that they will be in great condition to inherit. After all, pots that are used have more sentiment than collector pots. All Staub pots are of excellent style but some of the collector pots are extraordinary; Pumpkin, Sitting Hen, Vegetable Basket etc. The premium Majolique colors are far above the La Creuset finishes.
I have a lot of le creuset and staub. I use staub more. With the types of food I cook, it just works better (curry, saucy foods, beans, fried rice, etc). My LC stains with curry and I spend a lot of time cleaning it. Staub? No issue bc it’s black.
I'm a home cook, but I cook for a large family and have been a Dutch oven fan for many years. I'm not sure how it happened, but I have a bunch of Dutch ovens of various sizes. I think I would get one here and one there, and then I had a bunch. My first one was a Lodge, but I also have Staub and Le Creuset. Here is my honest opinion, there are small differences between the brands, but not so significant that they would impact a home cook, like myself. In other words, my Lodge produces results as good as my Le Creuset. They also clean up very similarly. So what is the difference? Le Creuset seems to be a little bit lighter than the other brands. Both Le Creuset and Staub have a better enamel finish than the Lodge or the other cheaper brands. I'm careful with my stuff, but the Lodge still has a couple little chips on the outside enamel. The Le Creuset and Staub don't. After years of use the Lodge's finish looks slightly duller, where the Le Creuset and Staub still are gleaming and beautiful. Personally, I like the way that the Staub looks, but that is a preference. I love my expensive Dutch ovens, and I'm glad that I have them. However, if I couldn't afford them I think I would be just as happy with my Lodge and its clones.
Don't know, but my current Lodge is at least 20 years old and holding up. It is just not as perfect as the more expensive French brands.@@robertreed9818
Had a lodge enameled for about 10 years. Did what it was supposed to do but the enamel did start to turn dark and wasn’t as smooth as it used to be. Got a Le Creuset a couple years ago and the quality is much better. The expensive French ones are def better, but if you’re on a budget, there is nothing wrong with a cheaper Lodge.
After about 3 years of owning a Le Creuset I was very disappointed…the light interior stains but the chips in the enamel on the lid were a real disappointment. I have had my Staubs for over 5 years and they are beautiful and not one chip!
I have a couple little chips in mine, mostly due to my fault banging a lid... still love both LC and S, but probably like the S a little better too... more personality!
I started building out cookware from France. I have De Buyer carbon steel, Emile Henry ceramics and Staub and Le Creuset cast iron. I prefer the Staub dutch ovens. I have them in three sizes. I purchased the Le Creuset roasting pan, rice pot and stainless steel braiser. Thanks to Uncle Scott for your reviews on all the great cookware French or otherwise on your channel!
7 quart oblong Le Creuset in white purchased in 1998, 5 quart Staub in yellow purchased in 2006, would not part with either. True story, malted the bottom of the Le Creuset on a 900 degree burn ring and was given a brand new replacement from Sur la Table over ten years later, no questions asked, wow!
Tick tac apartment, pre halogen cook top, didn't know medium heat only, bright red burner, a dime sized chunk came away, and to Sur la Tables credit, they replaced it on the spot no questions asked and I got the steal handle as a bonus
The interior of Le Creuset is smoother and easier to clean but the lid to the Staub fits tighter and retains more moisture. I also have some cheap enameled cast iron and they get the job done but they have more imperfections that could lead to chips over time. They're all fun to cook with!
I was given a Le Creuset fifty years ago for a wedding gift. It's pretty stained at this point but has been a faithful warrior. At some point, along the way, I picked up a $40 Costco copy in a larger size. I can't tell much difference. What are you getting for the huge price difference? I'm no expert and there may be differences that aren't apparent to me.
My Le Creset Dutch oven still looks like new after years of use. My secret is no scrubby sponges. Just an occasional cleaning with Barkeepers Friend. I use the powder and a damp rag. That stuff works wonders and I haven’t noticed any changes in the enamel performance.
One thing about the Staub style, as Kent Rollins semi-commented on in a recent video talking about his appearance on a BBQ cooking competition, if you are cooking with a cooking fire, you can put coals on the top of the Staub too more evenly cook, you can't easily do that on the Le Creuset. It is a niche concern, and not really one for the enameled Dutch Ovens, but it is there.
Must admit that I used to have a le creuset set and I did not love them. The interior got stained and was very difficult to clean, especially after having done any browning. When I had to replace my cookware (long story for another day), I got all clad set. Then when wanted to get started baking bread (it did not happen) I got my first staub. (Another crazy story there)And then more…I love my staub
I dont have a dutch oven in either brand yet. I do have 2 Le Creuset black enamel skillets. Love cooking with them. Married almost 25 years. My husband came to our marriage with Henckels knives he bought in his travels to Germany, a Kitchen aid mixer, Riedel stemware and wonderful pots and pans. Happy cooking together - happy life
You don't. A seasoned Le Creuset is a badge of honor. It means you actually cook with it. I use barkeeper's friend to clean mine and it does a good job of getting many hard stains out. The interior is still light and bright, but not perfect as it was when I bought it and I'm fine with that. I can still judge fond development just fine.
The Staub flat lids allow you to put ice there to increase condensation even more. Mostly, I like their colors best and the animal figures do add some fun. Their wok shaped skillet with a glass lid gets used every day. Love the channel, Scott.
Yes. The holes in the lids and the screws are all the same size. Just be careful not to overtighten the screws or you could cause some of the porcelain to crack off around the screw hole.
From Le Creuset< the knob is made of plastic heat resistant called: Phenolic. The knob is carefully constructed to provide better grip, and heat resistance up to 480°F/250°C.
Lid differences - the Staub and some flat/rimmed bare cast iron Lodges, vintage Griswolds, etc. have lids designed to hold hot coals. Very useful for outdoor cooking - it takes less fuel to evenly heat the massive pot and contents by heaping coals against the bottom/sides and top as well. WIth coals only on the bottom/sides, the top radiates heat. With coals on the top, the heat is being absorbed by that surface instead. On the stove, flat lids are also useful as a hot tray for holding smaller containers of melting butter, hot oil infusions and so on. No, the coals won't harm the enamel, but may permanently discolor the *exterior*.
I appreciate both brands. But the big advantage of Staub is the black email. A light patina can develop here, similar to raw cast iron pans. If it were a bright email it would look dirty. I found Uncle Scott's shopping list very funny! Kind regards from Austria
Im the same way, started out with a lodge but used it too lil due to the stove size. So i picked up a 5.5 qt LeCreuset and love it. Then i said if im cooking a stew in the LC and i need to make some Jamaican rice im not gonna use the big ass lodge, let me instead go buy a 5qt tall Staub for $140 vs another 5 qt Le creuset for $400. No regrets. I now own all 3 brands.
I watched a bunch of youtube on the topic, and got a Staub. The point that made me chose it was the 'stalactites' on the lid for even distribution of condensed water dripping back into the pot. I've no idea whether it's something I'd miss with a Le Creuset. Being honest, I'd rather add another, smaller Staub than a same size Le Creuset.
I've more often seen people talk about visibility of fond developing, than just ability to see into the pot. That's the actual issue with darker interior.
Yes! I want to see how the fond is developing and any color changes in the food. I find that the lighter color provides a better contrast, even if it discolors over time.
Ya, it wasnt about seeing the browning on the food, rather than being able to see build-up on the surface of the pot, and to also check on deglazing progress...
Yes, very surprising Uncle Scott didn't address this at all. It's a critical flaw of the Staub design. From reading these comments, most of the Staub people like them for cosmetic reasons. They're cuter, they like the decorative knobs, and you can't see discoloration over time. These are all pointless to me-- I like pretty things too, but I also don't want aesthetic design choices to get in the way of my ability to cook well! A black interior takes away important visual cues while cooking, and that's inexcusable from my perspective. The only potential functional advantage I see in the Staub is the flat lid which you can apparently put ice on top of to increase condensation within the pot. Several years ago, Cooks Illustrated did an evaluation of the Staub vs Le Creuset and determined the "basting nubs" on the underside of the lid really didn't improve the quality of the braise. I don't know if they added ice to the lid or not. Either way, if you're going to make the argument that Staub is functionally better than Le Creuset because it might slightly improve braising, and the only tradeoff is that you can no longer judge fond development nearly as well, that to me is a very weak argument indeed.
I have no difficulty at all seeing the fond development in the bottom of my Staub cookware. I use more than just visual cues, however. I can smell if the fond is getting too dark or the bottom of the pan is starting to get scorched. There are tactile clues, as well, when I run my stirrer across the bottom and feel how rough or crusty it is. If you are paying proper attention, it simply isn't an issue. There is no comparison in browning ability between the black enamel of the Staub vs the light interior of Le Creuset. The Staub is simply better. As to it being a "pretty" contest, well, that's in the eye of the beholder. Frankly, I think the Le Creuset design has a classic beauty and the Staub is a bit more rustic. Both brands have seen a lot of use in my kitchen over many years. Both do a fine job. But wnen it comes to braising, for my money you can't beat Staub.
The matte black with black interiors have been run before, William Sonoma had a line of them a decade or so ago, they were also available at the outlet stores. Le Creuset makes a lot of weird things for different markets, and the black interiors pop up from time to time even on ones with normal exterior colors. Japan gets a lot of white interiors (not sand) and I’ve seen a few from Scandinavia with black interiors. If you go down the rabbit hole of looking for weird or “rare” Le Creuset you will finds tons of cool stuff.
I got both brands for Dutch ovens and skillets as well as a Vintage heavy Swiss made Emalco cast iron Dutch oven with black interior. The patina that builds up in these dark interior pans have similar non-stick properties as a seasoned cast iron. I can easily fry an egg with a few drops of oil in the Emalco without sticking at all. The Staubs are a bit less but that is because they are not used as much. The light interior on the Le Creuset did not perform well on this egg test with oil. Better with butter. But we always try to clean these light interiors too much. As soon as we try scrubbing and bleaching to get the stains off, we are on the way of damaging them. That is one advantage of the Staub. They can still look good after 20 years because the Patina is dark like the original interior colour.
A number of years ago I was in a Le Creuset outlet store and they had the giant oval "goose pot" that is about 15-16qts....it was matte black inside and out. I had already bought a red one with cream interior.....I wish I'd bought the black one and then sold the red one. Ive come to distrust red and orange enamel for maybe lead content. Also, Most of my more recent enamel cast iron is Staub because that black interior is a little harder and more scratch resistant, and is allegedly able to take a higher temperature.
One thing missing from your excellent review is the warranty. I inherited two Le Creuset Dutch Ovens from my mother. The interiors had chipped. Le Creuset replaced BOTH for the price of shipping, even though my mother had passed away many years before.
I appreciate the deep dive. You may have missed one of the Staub keybfeayures, which is the dimpled inside of the lid. The idea is that moisture condeses and drips back on to the content faster and I a more dispersed way than other who don't have this. Does it work? Probably. Can you tell the difference? Probably not, but that's one of the "Signature" Staub features.
Can you do a comparison with the Emil Henry Ceramic pots? I used to like cast iron until I tried one of these French made pots and have never looked back. They heat more uniformly imho and are both lighter and less expensive. Some are also induction ready, though I will move countries before I subject myself the such cooking methods, without gas.
I was always a gas fan but moved into a condo without gas availability. I detested electric. Poor response and a bitch to clean a spill. Went induction! Absolutely love it. Faster to heat than gas and even quicker response and less cleanup than gas.
@@barryhaley7430 Except for the fact that it has a small circle of heating at 6 to 8 inches and has strong hot spots. And then again it does not work with non-ferous materials such as my clay Tajine, nor my copper pans. Lastly - if some device started beeping at me all the time as these electronic devices - I'd have to pay a lot to fix the window it would be throw out of and at the coast we have enough power outages that at least people get a grill for those days. Nice to have choices, and I've considered a few brands but reading the negative comments thus far has kept me away. Still looking though but it will have to have a 14" cook ring for my two stock pots and be lass than about a grand.
@@1DrBar The burner size depends on the quality of the range you buy. I have a 12 inch burner, 2 9 inch burners and a 7 inch. Again a good quality range doesn’t have hot spots. Nor does it beep unless I set one of the timers. Yes, there is the ferrous issue, obviously the pans need to be magnetic but I never used clay or copper cookware anyway. I find carbon, stainless, ceramic cast and plain old cast iron provides all the range I need. A lot of commercial kitchens are going induction because the response is as good or better than gas and doesn’t heat the whole kitchen. However it’s not as good as gas for cooking with a wok where you want the flame heating up the sides of the pan. But my carbon steel wok transfers heat fairly well. And it can’t be beat for easy cleaning. Having a boil over on gas burners can be a nightmare. Spills on induction wipe off with a damp cloth.
@@barryhaley7430 Can you recommend some good brands? I'd rather spend more on quality that take a chance on a poor performer, and since I do a lot of large batches using medium to large pots, I am hoping for at least a 10" ring that actually heats the whole marked surface. I was going to build an outside 3/4 enclosed kitchen so I could use gas and probably still will but I'd like to give this induction a go to see for myself. For my needs its quite important to have multiple wattages as an option due to the house wiring here.
@@1DrBar I haven't checked the really high-end like Miele but LG, GE Profile and Samsung are all highly rated. I have a Samsung with a double oven, 2 9-inch, 1 7-inch and 1 12-inch. burners. I like the knobs for the burners versus the touch control style. Our condo has 209 volt power so I'm not sure if that is partly the cause for slow oven preheat times. The Induction top is unaffected. It's fast. My daughter has a high-end Bosh which she loves. It has touch controls and I prefer knobs. A feature the Samsung has is that blue lights show up on the front part of the burners when on and operating. It simulates a gas flame so you know it's on. Although they say that any cookware that holds a magnet will work and this is mostly true, I did have a stainless stock pot that would hold a magnet but not work even though it was the exact size of the large burner. I had to replace it. And while the magnetic cookware generally works some work better than others. I have 2 stainless 3 quart pots, one boils water in 3 minutes, the other in 1 minute. All my Allclad are excellent.
I'm a le Creuset person, and I have a few pieces with black interiors. There is some point to it, but I've forgotten it. I also have some vintage enameled ware from other companies and they are just as good, so I'm not a fanatic at all. However, the ultimate test is time. Several years ago, I bought a cheap enameled pot for baking bread, after I'd forgotten a loaf in the oven and badly discolored my very favorite le Creuset Dutch oven by burning that loaf to a coal-like state. That cheap pot did not last for ten years. It chipped and rusted and developed cracks. On the other hand, I have pots I have inherited that are older than me, and in perfect condition, and I am 60 now. (And BTW, le Creuset offered to replace the burnt pot for free, given their lifetime guarantee, but I declined because they don't make that particular color anymore, and it still works perfectly).
I’m back and forth on trying enameled cast iron. Leaning toward going with Demeyere Atlantis stainless steel pots. Speaking of Demeyere, I bit the bullet and grabbed a Proline 7 12.6”. It came in today. Haven’t used it but liking what I see.
Enameled cast iron is not a replacement for stainless steel. Each has distinct advantages for specific cooking applications. You can't bake bread in a stainless steel pot, for example.
@@ZagnutBar good point. What I am looking to do with it is mainly just soups, stocks and such. I’d use my seasoned cast iron for bread and most other things.
Some LC pots have the black interior, nothing unusual about it. I have two of them - a rice pot and a soup pot (marmite). I prefer them to the light coloured interior. The black enamel doesn't discolour and I find it's less "sticky" too, although it feels less smooth than the light one. The light one is for expert cooks who want to see how dark their sauce is. All their skillets have the dark interior.
I bought a Tramontina several years ago at Wal Mart for $30. It works well and has never let me down. You can still get one for about $50. Best savings decision I ever made!
What about the little bumps on the bottom of the Staub lids, which they claim are a "self-basting" feature? Do you think that's really a thing / do the bumps really help? I totally agree with you on having both brands on your team. We have one of each also!
I'm a basic cook type of person. Soup, pork roasts & chili mainly with lots of herbs & spices. I used to cook for several more people, but now it's down to just me most of the time. I have a small amount of Le Creuset bought on good sales and some Staub also bought on good sales. I'm not too picky on colors. I love them both. All said, though, my go to dutch oven is my 6 quart Lodge. It's been my workhorse. Unbelievably stained. Accommodates anything I wish to cook. I'll have to start using my smaller pieces now to keep them in good use. I love your channel - always good info.
I got the staub first and when i cooked with it with little oil while pre heating, i heard some loud crackle. It was staub's enamel popping off. Needless to say, I switched to Le Crueset. I still use my Staub for boiling and deep frying but not for sauteeing or browning.
Funny, that's what happened to me with Le Creuset and has never happened with Staub. It's one of the reasons I switched. Not because it can't happen with both, but because Le Creuset was terrible about their so-called guaranteed cookware. They did eventually replace it, but only after I threatened to go on social media, and simply share my experience.
I have a 5.5 quart Lodge enameled dutch oven that works great. However, if I had to replace it, it would be with either a LeCreuset or Staub. (I have stoneware from both companies.) Based on your analysis of both dutch ovens, I’d probably pick the LeCreuset because of the larger handle openings. When pulling a hot dutch oven out of the oven with thick gloves, I’d appreciate the larger handles.
Most Le Creuset owners know (or should know) that the light, glossy interiors can be kept looking like new with Barkeeper’s Friend - powder or liquid - or Bon Ami. I use with a sponge or nylon brush and my DOs and braisers are spotless even after heavy searing or developing a deep fond. I even use on the bottom of the exteriors to remove any marks caused by moving them across the iron grates of my stovetop. For me, monitoring fond puts me in the LC camp but I give the nod to Staub for the luster of their enamel. Not sure if the dark matte interiors of Staub clean up as nicely as LC but my friend has Staub and the dark bottom of his DO looks a bit gnarly.
Many retailers will price match, yes even when Costco has their cray cray sales. Do don't give up on your local neighborhood kitchenware shop! They want your business. So come on in, prepared with the lower priced, same item on your phone. Support your local brick & mortar shops.
I’ve had both and now just use Le Creuset, as I can see the fond I am building easier. I have replaced all my knobs with the brass Staub knobs, as I like the lower profile and worry about them less in the oven.
Those French Dutch Oven are expensive, but those are immortal ! Don't hesitate to look into second hand, the one I inherited from my grandmother is over 50 years old and is still fantastic to use. It is an object that can be pass down for generations.
I own both, but after I bought an All-Clad D3 Stainless 3-ply Bonded Cookware, Dutch Oven, 5.5 quart it soon became my new favorite as it could be cleaned up with the dishwasher. I also have a Lodge L8DOLKPLT Cast Iron Dutch Oven which is collecting dust.
Best advice. I enjoy both brands immensely and I rarely use my stainless pots/pans anymore, preferring the cast iron and crepe pans for everyday cooking. My Le Creuset includes a huge yellow 9L/9.5quart oval dutch oven & a smaller brown 3.5 quart plus 2 non-stick crepe pans. Then a Black Staub 5.25L Cocotte, Green 6L Cocotte, a white Tomato Cocotte, two green limited edition round pans. The best for braising, boiling, steaming, steaming, simmering, oven, BBQ, my induction cooktop (always rest on cork pads when not cooking) ✌️🇨🇦
The reality is most people will be seduced by the sexier look of the Staub. If Kitchen Bling is your aim, LeCreuset just blends in to the background and is indistinguishable from a Martha Stewart, or other knockoff brands using the same cast iron mold. Whereas Staub has the distinctive and quirky knobs and paint finishes that scream luxe. There are knockoffs of Staub but they don’t have the elegant paint finishes or knobs. There’s MY own two cents, anyway.
I’m cooking with a Le Crueset that we inherited from my aunt and I absolutely love it. It will be passed on when I shuffle off this mortal coil. With either of these brands I think you’re getting a quality product that will last generations.
I prefer Le Creuset overall but I prefer the Staub's lid "flavor buttons" because it better redistributes the condensate more evenly. The Le Creuset has the better quality and tougher enamel.
Neither. Buy vintage Descoware.It's the best according to Julia Childs. It's lovely and the original flame is just perfect. I finally found the Pate terrine in flame. It's from about 1960 and is just gorgeous. It's amazing for bread. The older Dutch ovens have a looped cast iron handle on the lids instead of a knob which I much prefer. *For those that don't know Les Creuset bought out Descoware and just continued their lines.
I'm by no means a chef, just a home cook but could you please explain to me what makes these so much better and sought after than other brands? I have a couple enameled dutch ovens from Aldi ($40.00 each) that work great for me but I have never had a Le Creuset or Staub to compare them with. I know the porcelain finish might be of lesser visual quality but what other differences are there? BTW.......I love the color of the Staub!
The enamel on cheaper dutch ovens wears down over a couple of years and exposes the bare iron metal underneath. It's not as thick nor as strong coating of enamel. The Le Creuset enamel coating lasts pretty much forever. It's not even remotely a contest. I know because I've seen decades old Le Creuset equipment used daily that only has a couple of chips in the enamel where the lid rests on the pan while cheaper equipment will have enamel wear out in the bottom of the pot and chip more easily too.
@@maryrose7842 There are no problems to use your casserole, nothing poison there, the enamel serves a decorative purpose and gives a smoother surface than plain cast iron. Your food can come in contact with that metal the same as with a cast iron pan or dutch oven. You can give your casserole to your grand-children without problem
@@maryrose7842 the only problem with the chipping is that it can allow rust on the piece of you do not season it properly. Just like with bare cast iron, build up a patina especially if acidic foods will come in contact with the chipped area.
LAY Crew-SAY! Stooow-bbb! I have a Cuisinart dutch oven I bought in the mid twenty-teens for $20 at an overstock store. I use it all the time. Love it; it's known for chipping, and mine has small chips, but doesn't affect the look or the functionality.
I can save everyone 19 minutes of your time by stating that these two brands have the same quality, made in France, the same family-owned pride in their products, and the same longevity. I have had both for many years. Case closed
@Wisdom-Nuggets-Tid-Bits Don't know what you sre talking about. Staub was sold to Zwilling (SEB Group) years ago. No familiy pride, it's a conglomerate. They are on par qualitywise, though.
bit of a cop out, most people can only afford one or the other on sale. I think most people clicked on this video to get a decision either way, saying both is a bit click bait-ish
So buy Staub. Or buy Lodge. It works nearly as well and the only difference was I had monitor it a little here and there to prevent burning/sticking, but even that was a minor difference. Lodge is about 1/5th the price. They all have their quirks, strengths, and weaknesses, and they all work.
@@upscalebohemian5372I think you misunderstand my complaint. I’m not saying that they’re too expensive. Just that I want to buy 1 and only 1 on sale, and I want to buy the better of the two. I don’t mind spending the money, as long as I get the best one, which is why people click on these videos. So saying just buy one of each isn’t very helpful, neither is saying “just buy lodge as it’s 1/5th the price. “. Tell me that you prefer one over the other and state your reasons, that’s all.
@@DaCheat100The functional differences are negligible and its down to preference of color/ergonomics mostly. While the Staub lid design IS more efficient at holding in moisture and the spikes provide more even basting inside, the actual resulting dish may not be different enough to tell.
@@panzerkiller13 thank you! This is exactly the kind of information I was after. I was leaning more towards le cruset just because of the ability to see the fond better. But I’d heard tell that the lids on the staub were better. Thanks for letting me know your experience.
@@DaCheat100 I faced the same dilemna. What I take from this video is that they are equal. I based my decision simply on price and I got a Staub from Costco. Been using it for a few years and super satisfied. One little point: Le Creuset cream colored interior discolors with use. Also, not touching Lodge, their enameled ware are manufactured in China, what does it contain? Cadmium, lead, mercury, you never know with chinese products.
I have the deep blue Staub like yours. I believe the reason I chose it over Le Creuset was the lid texture inside and the knob. Which Le Creuset choice at the time, was plastic of sorts, so I went with Staub so I can go straight to oven with it. One thing I would like to try, aside from soups and chili like this, is a deep dish quiche. Which I had at a café one time. It was the thickest slice of quiche I ever had. The restaurant people said it takes hours to make proper in a dutch oven, but I wonder if cooking something with a crust where it counts would be different in these two.
Do you have any videos that shows your entire cookware arsenal? My wife and I are looking to upgrade our cookware from the cheap cookware we got for our wedding to some higher quality cookware.
I will see about doing a video on this... I'm kind of a cookware loon and I review so much stuff that my arsenal is kind of out of hand, but maybe I could drill down on "this is what I would pick".
@@brycedunlap black absorbs more heat from light while white reflects more, but unless you are using a solar oven the color of the interior of your Dutch oven will not affect the heat transmitted to your food.
@@robg836 It made me think of black body diagrams and properties from physics... But I'm probably misremembering something there... I would like to see a head to head comparison though.
the lighter interior does make a difference: a dark interior makes it difficult to judge the color of the fond. it’s hard to tell if you need to turn down the heat or add liquid.
Purchasing one of each brand solves the immediate problem of which to get, but creates the potentially more annoying problem of deciding which pot to use each time.
I own both and agree that they’re both worth buying AND keeping. 5.5qt Le Creuset used 9 times out of ten but the Staub can fit the large proteins/recipies. Don’t forget the rondeau. Such an underrated/sleeper option. Scott, I’m debating selling my stainless All Clad 10 and 12 inch skillets. Talk me out of it. Cheers!
Le Creuset has both 7 and 9 quart options that will fit whatever you need just fine. Large capacity is not specific to Staub. What are you replacing your 10" and 12" All-Clad skillets with? I have 2 x 7.25qt Le Creuset pots, 12" all clad skillet, 10" Tramontina skillet, 10", 12" and 8" oxo nonstick, 8" omelette pan from Boston Pot Shop, 4, 3 and 2 qt All-Clad saucepans, and a 11" All-Clad saute pan (with tall sides). I also have a 12" Lodge and 11" Matfer carbon steel skillet. Each pot and pan has specific applications for specific uses. Nothing was arbitrarily purchased (aside from the saute pan which was a gift). I find my least useful pans, simply because I don't use them frequently, are the 12" saute pan, the 10" skillets, and the Lodge (I much prefer carbon steel). 12" skillet is the workhorse of my kitchen, I would never think of selling it, especially as it is an All-Clad and will last a lifetime or two. The oxo nonstick pans are relatively inexpensive so I replace them every few years as the coating chips off. Never pay big money for non-stick coated pans as they have a limited life.
My Dutch oven is always on the top of my stove, and I use it even for things like steaming bell peppers for 10 minutes with the lid on after having them under the broiler, so the skins peel off easily and I don't have to waste a plastic bag.
I shopped about 3 years till I found a deal on a 5qt staub in grey color, I wanted one for so long but couldnt bring myself to pay the retail price . It works wonderfully, no sticking unlike some cheap dutch ovens ive had in the past
I own both. I prefer the Staub because of the customer service. I chipped a pot cover (my fault), told this to Staub and asked to buy some touch up paint. They had me send in the old cover and mailed me a new one. Also, I am not a fan of cleaning the white interior on the LeCrueset. I don’t find it to be a big deal about fond, either.
For me it basically came down to which one I saw on sale first, and that was the oyster colored Le Creuset. I dig the Staub vibe and would love to have both, but I can't justify it at the moment (tiny kitchen and tiny wallet). My Le Creuset has become my favorite cooking vessel ever!
I have a small family, my wife and I received a Ocean colored Le Creuset set for our wedding and it has served us well for the past 12 years, but recently I saw an add for the Thyme colored Le Creuset and now I am trying to think of ways I can justify duplicate kitchen hardware lol.
Honestly, I bought a Member's Mark Dutch Oven at Sam's for $49 and made Chili in it a few days later. I've wanted a Staub for years but could never bring myself to part of $400 for a large Dutch Oven. Now that I've cooked in it, I doubt I'd see $350 worth of difference in performance had I paid up for the Staub... I suppose time will tell in how well it holds up, whether or not the enamel chips etc. but if you're on a budget, it's a good option.
I have many different brands of enamel cast iron; including vintage pieces from Descoware, Fontignac, etc. (savaged from antique shops, etc.) I love them all and I can tell the subtle differences so I use them for different things 😊. I agree with having one of each or whatever we can afford, because they cook better than other pans. I have found great sales at Le Creuset and Staub also; so I hope you can find some deals too. Happy cast iron cooking everyone!❤
I have both Le Creuset and Staub items - they are both wonderful. I prefer Staub - I find that it is less sticky and easier to clean. A Staub 11" skillet is used for 60% of my frying needs :-).
Buy both, good advice. 😄 I have an old light-colored Dutch oven for a many moons with now badly stained and degraded interior it's probably what pushed me to the darker interior to be honest. There are many reviews about the dark interior harder to see but once you bring up the point that raw cast iron, carbon steel, nonstick all have dark Interiors turns out to be not quite as big of a deal being dark or lightning such a revelation. I have a 7 quart Staub along with many smaller versions and was looking at the 9 quart but I believe I'm going to hold out for the 13. Great video. ✌😎
The reason dark interiors is less problematic with a carbon steel pan, for example, is that you're closer to your food. The main reason you'd use a dutch oven oven a skillet is for the high walls and capacity, both of which are going to obscure your ability to see what's happening on the bottom of the pan. A light interior is essential to see what's happening. In a shallow skillet, you're much closer to the action, so to speak. Although it would still be easier to judge fond development in a stainless skillet than carbon steel, this is less problematic.
I had never done Black Friday before but last year I got a cherry red Staub deep dutch oven at SLT for 149.95 and I love it. I used to pick up a few pieces at the Wms. Sonoma outlet on the road to Las Vegas, but sadly, the Plague killed that outlet and the entire mall.
To everyone saying I mispronounce "le" how do you explain this on the official Le Creuset channel? th-cam.com/video/hr9fOSYiTUk/w-d-xo.htmlsi=RDnCQJui6hVjCKnz&t=10
I approve your pronunciation Scott, don't sweat it.
lol...not concerned with the "Le". However, it is "Porsha", not "Porsh" 🙂 Love your channel.
in regards to how your pronunciation I once had a substitute teacher who ended the incorrect pronunciation argument by asking "how do you pronounce Albert Einstein?" to which everyone said "Einstein" without the German accent. He said that everything is pronounced incorrectly when it's said in a different language but that is acceptable.
I think that the problem with the pronunciation to those who have studied French to even the most basic level is that 'lay' sounds the same as the French 'les' which is of course the plural.
@@calvin6715Not just a different language, but a different accent. Here in the UK I don't think that I have ever heard it called ’lay' crueset - but I have heard both a sounded and silent 't'
Staub owner here, I'll say they are a bit better, and lesser priced here in France. Either one will provide good service and are good looking.
How is the staub a bit better?
@@sarhan_ For my use that is, I prefer a thicker pan, the black mat enamel keeps a a bit of seasoning, and hides stains a bit more, and best of it, it's almost half priced here in France, if you know how to buy.
I started with Le Creuset in Cassis. When I had an issue with the first one having bits of the light interior flaking off while browning things, the argument and back-and-forth with them, really turned me off. I replaced it, but after that, I bought my first Staub. I haven't had any issues at all with the Staub. I know some people like the lighter interior of the Le Creuset so they can check fond and so on, but I don't really have an issue with that using the dark interior of the Staub. When I buy more, I don't really think about Le Creuset after having both. I prefer Staub. I also use two Staub 4-quart Dutch ovens for making bread. I also really like the vintage look of the black pieces with the brass handles, and I think these are best for making bread, because they are sitting in the oven at such high temperatures even preheating while empty, anything on the exterior is going to show up as a char mark you are going to have to clean, but the black hides that much better. The two 4-quart pots for making bread I bought were in the Graphite gray, but if I had that purchase to do over again, I would buy them in the black with the brass handles.
Scott, you missed one critical difference between the two pots you featured: that Staub has a doufeu top. Note the raised rim on the outside and protruding nibs on the inside. (Le Creuset also has doufeu models, but yours isn’t one of them.)
The idea behind a doufeu is to put ice cubes on the lid to keep it cooler, thus stimulating condensation for braising. The nibs are designed to drip the condensation onto your food evenly, keeping it uniformly moist.
Thanks for another very informative video! (Query: will the Staub decorative handles fit a LC lid? Or are the screw sizes different?)
Yes.
I thought / knew that the doufeu had purpose, thank you for the info.
Congratulations, Scott, on the ribollita! I’d love to congratulate you in person and in true Tuscan style. Here in Italy, I struggle to get people outside of Tuscany to appreciate it, yet you’ve understood and valued the wonderful flavor of this unique soup all the way across the ocean. Congratulations once again!
I'm a Staub guy all the way.....I've used both, but I just think the cover on the Staub is so much better. Both cook just fine....and I like the Staub pans better.....
I have both and I love them both, but I gravitate towards my Staub more often. I think it comes down to one simple thing: I think the Staub is prettier. Both make identically good food and I love using them both.
Staub is my winner. Truly will be the heirlooms in our family. The interiors are also one more good reason that they will be in great condition to inherit. After all, pots that are used have more sentiment than collector pots. All Staub pots are of excellent style but some of the collector pots are extraordinary; Pumpkin, Sitting Hen, Vegetable Basket etc. The premium Majolique colors are far above the La Creuset finishes.
I have a lot of le creuset and staub. I use staub more. With the types of food I cook, it just works better (curry, saucy foods, beans, fried rice, etc). My LC stains with curry and I spend a lot of time cleaning it. Staub? No issue bc it’s black.
I started with Staub and see no reason to look elsewhere. I'm staying with Staub.
I'm a home cook, but I cook for a large family and have been a Dutch oven fan for many years. I'm not sure how it happened, but I have a bunch of Dutch ovens of various sizes. I think I would get one here and one there, and then I had a bunch. My first one was a Lodge, but I also have Staub and Le Creuset. Here is my honest opinion, there are small differences between the brands, but not so significant that they would impact a home cook, like myself. In other words, my Lodge produces results as good as my Le Creuset. They also clean up very similarly. So what is the difference? Le Creuset seems to be a little bit lighter than the other brands. Both Le Creuset and Staub have a better enamel finish than the Lodge or the other cheaper brands. I'm careful with my stuff, but the Lodge still has a couple little chips on the outside enamel. The Le Creuset and Staub don't. After years of use the Lodge's finish looks slightly duller, where the Le Creuset and Staub still are gleaming and beautiful. Personally, I like the way that the Staub looks, but that is a preference. I love my expensive Dutch ovens, and I'm glad that I have them. However, if I couldn't afford them I think I would be just as happy with my Lodge and its clones.
Do you think Lodge would have fixed these issues with their recent release of the "Made in America Enameled Dutch?"
Don't know, but my current Lodge is at least 20 years old and holding up. It is just not as perfect as the more expensive French brands.@@robertreed9818
Had a lodge enameled for about 10 years. Did what it was supposed to do but the enamel did start to turn dark and wasn’t as smooth as it used to be. Got a Le Creuset a couple years ago and the quality is much better. The expensive French ones are def better, but if you’re on a budget, there is nothing wrong with a cheaper Lodge.
After about 3 years of owning a Le Creuset I was very disappointed…the light interior stains but the chips in the enamel on the lid were a real disappointment. I have had my Staubs for over 5 years and they are beautiful and not one chip!
I have a couple little chips in mine, mostly due to my fault banging a lid... still love both LC and S, but probably like the S a little better too... more personality!
Don't hit stuff with the lid or drop it, and don't put cold water on it when it's hot.
I started building out cookware from France. I have De Buyer carbon steel, Emile Henry ceramics and Staub and Le Creuset cast iron.
I prefer the Staub dutch ovens. I have them in three sizes. I purchased the Le Creuset roasting pan, rice pot and stainless steel braiser.
Thanks to Uncle Scott for your reviews on all the great cookware French or otherwise on your channel!
According to forums, staub is the better especially at enamled quality.. either one is excelllent,
7 quart oblong Le Creuset in white purchased in 1998, 5 quart Staub in yellow purchased in 2006, would not part with either. True story, malted the bottom of the Le Creuset on a 900 degree burn ring and was given a brand new replacement from Sur la Table over ten years later, no questions asked, wow!
There has to be a story behind that 900 degree burn ring!
Tick tac apartment, pre halogen cook top, didn't know medium heat only, bright red burner, a dime sized chunk came away, and to Sur la Tables credit, they replaced it on the spot no questions asked and I got the steal handle as a bonus
I do prefer Le Creuset’s light interior. I wish its lid were self-basting like Staub’s.
The interior of Le Creuset is smoother and easier to clean but the lid to the Staub fits tighter and retains more moisture. I also have some cheap enameled cast iron and they get the job done but they have more imperfections that could lead to chips over time. They're all fun to cook with!
I was given a Le Creuset fifty years ago for a wedding gift. It's pretty stained at this point but has been a faithful warrior. At some point, along the way, I picked up a $40 Costco copy in a larger size. I can't tell much difference. What are you getting for the huge price difference? I'm no expert and there may be differences that aren't apparent to me.
Bought the Le Creuset 7.5 qt dutch oven in cobalt. Then I bought a Staub pig topper knob and put it on the LC.
Heretic! ;)
I didn't tell the pig so it's all good. He doesn't have to know that he is adopted.@@DonnieX6
My Le Creset Dutch oven still looks like new after years of use. My secret is no scrubby sponges. Just an occasional cleaning with Barkeepers Friend. I use the powder and a damp rag. That stuff works wonders and I haven’t noticed any changes in the enamel performance.
One thing about the Staub style, as Kent Rollins semi-commented on in a recent video talking about his appearance on a BBQ cooking competition, if you are cooking with a cooking fire, you can put coals on the top of the Staub too more evenly cook, you can't easily do that on the Le Creuset. It is a niche concern, and not really one for the enameled Dutch Ovens, but it is there.
Must admit that I used to have a le creuset set and I did not love them. The interior got stained and was very difficult to clean, especially after having done any browning. When I had to replace my cookware (long story for another day), I got all clad set. Then when wanted to get started baking bread (it did not happen) I got my first staub. (Another crazy story there)And then more…I love my staub
My wife and her mom cook a ton and both use both brands. Neither is better or worse. They just bought which ever pieces happened to be on sale.
Staub is the best of the dutch ovens. I've owned and used both for
decades.
I dont have a dutch oven in either brand yet. I do have 2 Le Creuset black enamel skillets. Love cooking with them. Married almost 25 years. My husband came to our marriage with Henckels knives he bought in his travels to Germany, a Kitchen aid mixer, Riedel stemware and wonderful pots and pans. Happy cooking together - happy life
25 years! Congrats! Totally agree on the happiness!!
So where do you store all these Dutch ovens? I have two Staubs and they take up a heck of a lot of shelf space
Pot rack. Le creuset used make them in cast iron, but you can get others.
I wonder if Uncle Scott has noticed if his house is slowly sinking under the weight of all that cookware? 😂
How do you keep the interiors of the LC's clean and not stained?
You don't.
A seasoned Le Creuset is a badge of honor. It means you actually cook with it.
I use barkeeper's friend to clean mine and it does a good job of getting many hard stains out. The interior is still light and bright, but not perfect as it was when I bought it and I'm fine with that. I can still judge fond development just fine.
don't overheat them.
The Staub flat lids allow you to put ice there to increase condensation even more. Mostly, I like their colors best and the animal figures do add some fun. Their wok shaped skillet with a glass lid gets used every day. Love the channel, Scott.
Will the decorative knobs fit on the Le Creuset also? That would be great!
95% sure they will I believe all d/o knobs use the same size screws
Yes. The holes in the lids and the screws are all the same size. Just be careful not to overtighten the screws or you could cause some of the porcelain to crack off around the screw hole.
@@BCSpecht89 good tips here tnx
Oops. My bad. I meant the enamel might crack.
@@BCSpecht89 TY. I assumed as much but figured someone here would know
We have a Staub and absolutely LOVE it! Can’t imagine not having one.
From Le Creuset< the knob is made of plastic heat resistant called: Phenolic. The knob is carefully constructed to provide better grip, and heat resistance up to 480°F/250°C.
I haven't had any problems with the plastic knob but I just prefer the metal.
The phenolic knob only gives up 20°F to the metal one
Lid differences - the Staub and some flat/rimmed bare cast iron Lodges, vintage Griswolds, etc. have lids designed to hold hot coals. Very useful for outdoor cooking - it takes less fuel to evenly heat the massive pot and contents by heaping coals against the bottom/sides and top as well. WIth coals only on the bottom/sides, the top radiates heat. With coals on the top, the heat is being absorbed by that surface instead. On the stove, flat lids are also useful as a hot tray for holding smaller containers of melting butter, hot oil infusions and so on. No, the coals won't harm the enamel, but may permanently discolor the *exterior*.
I appreciate both brands. But the big advantage of Staub is the black email. A light patina can develop here, similar to raw cast iron pans. If it were a bright email it would look dirty. I found Uncle Scott's shopping list very funny! Kind regards from Austria
Im the same way, started out with a lodge but used it too lil due to the stove size. So i picked up a 5.5 qt LeCreuset and love it. Then i said if im cooking a stew in the LC and i need to make some Jamaican rice im not gonna use the big ass lodge, let me instead go buy a 5qt tall Staub for $140 vs another 5 qt Le creuset for $400.
No regrets. I now own all 3 brands.
I have a La Creuset and it's been excellent! No regrets for this purchase! A very versatile pot! 🤔
I watched a bunch of youtube on the topic, and got a Staub. The point that made me chose it was the 'stalactites' on the lid for even distribution of condensed water dripping back into the pot. I've no idea whether it's something I'd miss with a Le Creuset. Being honest, I'd rather add another, smaller Staub than a same size Le Creuset.
I've more often seen people talk about visibility of fond developing, than just ability to see into the pot. That's the actual issue with darker interior.
Yes! I want to see how the fond is developing and any color changes in the food. I find that the lighter color provides a better contrast, even if it discolors over time.
Ya, it wasnt about seeing the browning on the food, rather than being able to see build-up on the surface of the pot, and to also check on deglazing progress...
Yes, very surprising Uncle Scott didn't address this at all. It's a critical flaw of the Staub design.
From reading these comments, most of the Staub people like them for cosmetic reasons. They're cuter, they like the decorative knobs, and you can't see discoloration over time. These are all pointless to me-- I like pretty things too, but I also don't want aesthetic design choices to get in the way of my ability to cook well! A black interior takes away important visual cues while cooking, and that's inexcusable from my perspective.
The only potential functional advantage I see in the Staub is the flat lid which you can apparently put ice on top of to increase condensation within the pot. Several years ago, Cooks Illustrated did an evaluation of the Staub vs Le Creuset and determined the "basting nubs" on the underside of the lid really didn't improve the quality of the braise. I don't know if they added ice to the lid or not.
Either way, if you're going to make the argument that Staub is functionally better than Le Creuset because it might slightly improve braising, and the only tradeoff is that you can no longer judge fond development nearly as well, that to me is a very weak argument indeed.
I have no difficulty at all seeing the fond development in the bottom of my Staub cookware. I use more than just visual cues, however. I can smell if the fond is getting too dark or the bottom of the pan is starting to get scorched. There are tactile clues, as well, when I run my stirrer across the bottom and feel how rough or crusty it is. If you are paying proper attention, it simply isn't an issue. There is no comparison in browning ability between the black enamel of the Staub vs the light interior of Le Creuset. The Staub is simply better. As to it being a "pretty" contest, well, that's in the eye of the beholder. Frankly, I think the Le Creuset design has a classic beauty and the Staub is a bit more rustic. Both brands have seen a lot of use in my kitchen over many years. Both do a fine job. But wnen it comes to braising, for my money you can't beat Staub.
The matte black with black interiors have been run before, William Sonoma had a line of them a decade or so ago, they were also available at the outlet stores. Le Creuset makes a lot of weird things for different markets, and the black interiors pop up from time to time even on ones with normal exterior colors. Japan gets a lot of white interiors (not sand) and I’ve seen a few from Scandinavia with black interiors. If you go down the rabbit hole of looking for weird or “rare” Le Creuset you will finds tons of cool stuff.
I got both brands for Dutch ovens and skillets as well as a Vintage heavy Swiss made Emalco cast iron Dutch oven with black interior. The patina that builds up in these dark interior pans have similar non-stick properties as a seasoned cast iron. I can easily fry an egg with a few drops of oil in the Emalco without sticking at all. The Staubs are a bit less but that is because they are not used as much. The light interior on the Le Creuset did not perform well on this egg test with oil. Better with butter. But we always try to clean these light interiors too much. As soon as we try scrubbing and bleaching to get the stains off, we are on the way of damaging them. That is one advantage of the Staub. They can still look good after 20 years because the Patina is dark like the original interior colour.
A number of years ago I was in a Le Creuset outlet store and they had the giant oval "goose pot" that is about 15-16qts....it was matte black inside and out. I had already bought a red one with cream interior.....I wish I'd bought the black one and then sold the red one. Ive come to distrust red and orange enamel for maybe lead content.
Also, Most of my more recent enamel cast iron is Staub because that black interior is a little harder and more scratch resistant, and is allegedly able to take a higher temperature.
i have both too - the staub lid spikes seem to me to push the balance
I love the dark interior and the heavier weight of Staub. And I think the exterior enamel is a bit more vibrant
One thing missing from your excellent review is the warranty. I inherited two Le Creuset Dutch Ovens from my mother. The interiors had chipped. Le Creuset replaced BOTH for the price of shipping, even though my mother had passed away many years before.
I appreciate the deep dive. You may have missed one of the Staub keybfeayures, which is the dimpled inside of the lid. The idea is that moisture condeses and drips back on to the content faster and I a more dispersed way than other who don't have this. Does it work? Probably. Can you tell the difference? Probably not, but that's one of the "Signature" Staub features.
Can you do a comparison with the Emil Henry Ceramic pots? I used to like cast iron until I tried one of these French made pots and have never looked back. They heat more uniformly imho and are both lighter and less expensive. Some are also induction ready, though I will move countries before I subject myself the such cooking methods, without gas.
I was always a gas fan but moved into a condo without gas availability. I detested electric. Poor response and a bitch to clean a spill.
Went induction! Absolutely love it. Faster to heat than gas and even quicker response and less cleanup than gas.
@@barryhaley7430 Except for the fact that it has a small circle of heating at 6 to 8 inches and has strong hot spots. And then again it does not work with non-ferous materials such as my clay Tajine, nor my copper pans. Lastly - if some device started beeping at me all the time as these electronic devices - I'd have to pay a lot to fix the window it would be throw out of and at the coast we have enough power outages that at least people get a grill for those days. Nice to have choices, and I've considered a few brands but reading the negative comments thus far has kept me away. Still looking though but it will have to have a 14" cook ring for my two stock pots and be lass than about a grand.
@@1DrBar The burner size depends on the quality of the range you buy. I have a 12 inch burner, 2 9 inch burners and a 7 inch. Again a good quality range doesn’t have hot spots.
Nor does it beep unless I set one of the timers.
Yes, there is the ferrous issue, obviously the pans need to be magnetic but I never used clay or copper cookware anyway. I find carbon, stainless, ceramic cast and plain old cast iron provides all the range I need.
A lot of commercial kitchens are going induction because the response is as good or better than gas and doesn’t heat the whole kitchen.
However it’s not as good as gas for cooking with a wok where you want the flame heating up the sides of the pan. But my carbon steel wok transfers heat fairly well.
And it can’t be beat for easy cleaning. Having a boil over on gas burners can be a nightmare. Spills on induction wipe off with a damp cloth.
@@barryhaley7430 Can you recommend some good brands? I'd rather spend more on quality that take a chance on a poor performer, and since I do a lot of large batches using medium to large pots, I am hoping for at least a 10" ring that actually heats the whole marked surface. I was going to build an outside 3/4 enclosed kitchen so I could use gas and probably still will but I'd like to give this induction a go to see for myself. For my needs its quite important to have multiple wattages as an option due to the house wiring here.
@@1DrBar I haven't checked the really high-end like Miele but LG, GE Profile and Samsung are all highly rated. I have a Samsung with a double oven, 2 9-inch, 1 7-inch and 1 12-inch. burners. I like the knobs for the burners versus the touch control style. Our condo has 209 volt power so I'm not sure if that is partly the cause for slow oven preheat times. The Induction top is unaffected. It's fast. My daughter has a high-end Bosh which she loves. It has touch controls and I prefer knobs. A feature the Samsung has is that blue lights show up on the front part of the burners when on and operating. It simulates a gas flame so you know it's on.
Although they say that any cookware that holds a magnet will work and this is mostly true, I did have a stainless stock pot that would hold a magnet but not work even though it was the exact size of the large burner. I had to replace it. And while the magnetic cookware generally works some work better than others. I have 2 stainless 3 quart pots, one boils water in 3 minutes, the other in 1 minute. All my Allclad are excellent.
I'm a le Creuset person, and I have a few pieces with black interiors. There is some point to it, but I've forgotten it.
I also have some vintage enameled ware from other companies and they are just as good, so I'm not a fanatic at all.
However, the ultimate test is time. Several years ago, I bought a cheap enameled pot for baking bread, after I'd forgotten a loaf in the oven and badly discolored my very favorite le Creuset Dutch oven by burning that loaf to a coal-like state. That cheap pot did not last for ten years. It chipped and rusted and developed cracks. On the other hand, I have pots I have inherited that are older than me, and in perfect condition, and I am 60 now. (And BTW, le Creuset offered to replace the burnt pot for free, given their lifetime guarantee, but I declined because they don't make that particular color anymore, and it still works perfectly).
Now that is some useful and interesting information! Thanks. :)
That's pretty awesome on the guarantee that they would offer to replace it. I think we have all produced some coal-like food at one time or another!
I’m back and forth on trying enameled cast iron. Leaning toward going with Demeyere Atlantis stainless steel pots.
Speaking of Demeyere, I bit the bullet and grabbed a Proline 7 12.6”. It came in today. Haven’t used it but liking what I see.
Enameled cast iron is not a replacement for stainless steel. Each has distinct advantages for specific cooking applications. You can't bake bread in a stainless steel pot, for example.
@@ZagnutBar good point. What I am looking to do with it is mainly just soups, stocks and such. I’d use my seasoned cast iron for bread and most other things.
Some LC pots have the black interior, nothing unusual about it. I have two of them - a rice pot and a soup pot (marmite). I prefer them to the light coloured interior. The black enamel doesn't discolour and I find it's less "sticky" too, although it feels less smooth than the light one. The light one is for expert cooks who want to see how dark their sauce is. All their skillets have the dark interior.
I bought a Tramontina several years ago at Wal Mart for $30. It works well and has never let me down. You can still get one for about $50. Best savings decision I ever made!
I have one of those myself and mentioned it in the follow-up video... good old Wal Mart Tramontina is still going strong.
What about the little bumps on the bottom of the Staub lids, which they claim are a "self-basting" feature? Do you think that's really a thing / do the bumps really help? I totally agree with you on having both brands on your team. We have one of each also!
A great cook can make anything taste good and if you are not a good cook, the pot won’t make it taste better
I'm a basic cook type of person. Soup, pork roasts & chili mainly with lots of herbs & spices. I used to cook for several more people, but now it's down to just me most of the time. I have a small amount of Le Creuset bought on good sales and some Staub also bought on good sales. I'm not too picky on colors. I love them both. All said, though, my go to dutch oven is my 6 quart Lodge. It's been my workhorse. Unbelievably stained. Accommodates anything I wish to cook. I'll have to start using my smaller pieces now to keep them in good use. I love your channel - always good info.
I got the staub first and when i cooked with it with little oil while pre heating, i heard some loud crackle. It was staub's enamel popping off.
Needless to say, I switched to Le Crueset.
I still use my Staub for boiling and deep frying but not for sauteeing or browning.
Funny, that's what happened to me with Le Creuset and has never happened with Staub. It's one of the reasons I switched. Not because it can't happen with both, but because Le Creuset was terrible about their so-called guaranteed cookware. They did eventually replace it, but only after I threatened to go on social media, and simply share my experience.
Scored myself a brand new, 7qt Grenadine enameled Staub at Goodwill in Tarzana, CA. Thirty bucks! It only took me 6 years of searching
Great find, not easy to find those at a discount store.
Love the Grenadine! Nice find. Enjoy. ☮️
I have a 5.5 quart Lodge enameled dutch oven that works great. However, if I had to replace it, it would be with either a LeCreuset or Staub. (I have stoneware from both companies.) Based on your analysis of both dutch ovens, I’d probably pick the LeCreuset because of the larger handle openings. When pulling a hot dutch oven out of the oven with thick gloves, I’d appreciate the larger handles.
I would go with dark inside as it would not show staining
Most Le Creuset owners know (or should know) that the light, glossy interiors can be kept looking like new with Barkeeper’s Friend - powder or liquid - or Bon Ami. I use with a sponge or nylon brush and my DOs and braisers are spotless even after heavy searing or developing a deep fond. I even use on the bottom of the exteriors to remove any marks caused by moving them across the iron grates of my stovetop. For me, monitoring fond puts me in the LC camp but I give the nod to Staub for the luster of their enamel. Not sure if the dark matte interiors of Staub clean up as nicely as LC but my friend has Staub and the dark bottom of his DO looks a bit gnarly.
Many retailers will price match, yes even when Costco has their cray cray sales. Do don't give up on your local neighborhood kitchenware shop! They want your business. So come on in, prepared with the lower priced, same item on your phone. Support your local brick & mortar shops.
I’ve had both and now just use Le Creuset, as I can see the fond I am building easier. I have replaced all my knobs with the brass Staub knobs, as I like the lower profile and worry about them less in the oven.
I have both Le Creuset and Staub in different sizes. After watching this video I think I now need both in the 9 qt. 😬
Those French Dutch Oven are expensive, but those are immortal ! Don't hesitate to look into second hand, the one I inherited from my grandmother is over 50 years old and is still fantastic to use. It is an object that can be pass down for generations.
We have 3 le creuset, 5 staub, both are great, but we end up loving staub more, but i can say, you can't go wrong with either brand, both are quality
Wtf. Why do you need so many of these?
Note: you can buy the metal knob for the Le Creuset if yours has the plastic one
Shame on Le Creuset for putting plastic knobs on such pricey cookware.
@@joannesmith2484 in Europe we have the steel one, not plastic.
@@kaledonia1983 Then double-shame on Le Creuset for cheating their North American customers on their exceptionally overpriced cookware.
I own both, but after I bought an All-Clad D3 Stainless 3-ply Bonded Cookware, Dutch Oven, 5.5 quart it soon became my new favorite as it could be cleaned up with the dishwasher. I also have a Lodge L8DOLKPLT Cast Iron Dutch Oven which is collecting dust.
Best advice. I enjoy both brands immensely and I rarely use my stainless pots/pans anymore, preferring the cast iron and crepe pans for everyday cooking. My Le Creuset includes a huge yellow 9L/9.5quart oval dutch oven & a smaller brown 3.5 quart plus 2 non-stick crepe pans. Then a Black Staub 5.25L Cocotte, Green 6L Cocotte, a white Tomato Cocotte, two green limited edition round pans. The best for braising, boiling, steaming, steaming, simmering, oven, BBQ, my induction cooktop (always rest on cork pads when not cooking) ✌️🇨🇦
The reality is most people will be seduced by the sexier look of the Staub. If Kitchen Bling is your aim, LeCreuset just blends in to the background and is indistinguishable from a Martha Stewart, or other knockoff brands using the same cast iron mold. Whereas Staub has the distinctive and quirky knobs and paint finishes that scream luxe. There are knockoffs of Staub but they don’t have the elegant paint finishes or knobs. There’s MY own two cents, anyway.
I believe all d/o knobs are interchangeable I got a le creuset replacement knob for my very old MSE 3qrt d/o
I’m cooking with a Le Crueset that we inherited from my aunt and I absolutely love it. It will be passed on when I shuffle off this mortal coil. With either of these brands I think you’re getting a quality product that will last generations.
What is the name of your cooktop?
I have a Le Creuset, if I ever buy a second Dutch oven it will definitely be a Staub just because I want to try both.
I prefer Le Creuset overall but I prefer the Staub's lid "flavor buttons" because it better redistributes the condensate more evenly. The Le Creuset has the better quality and tougher enamel.
Do you have both ?
@@kaledonia1983 .. Yes.
Neither. Buy vintage Descoware.It's the best according to Julia Childs.
It's lovely and the original flame is just perfect. I finally found the Pate terrine in flame. It's from about 1960 and is just gorgeous. It's amazing for bread.
The older Dutch ovens have a looped cast iron handle on the lids instead of a knob which I much prefer.
*For those that don't know Les Creuset bought out Descoware and just continued their lines.
Where might one find a Descoware these days?
Happy New Year, Uncle Scott! Happy to see a new video- it feels like visiting an old friend and cooking and chatting together.
That is the nicest comment I have received and it sums up the entire foundation for the channel!!
I'm by no means a chef, just a home cook but could you please explain to me what makes these so much better and sought after than other brands? I have a couple enameled dutch ovens from Aldi ($40.00 each) that work great for me but I have never had a Le Creuset or Staub to compare them with. I know the porcelain finish might be of lesser visual quality but what other differences are there? BTW.......I love the color of the Staub!
The enamel on cheaper dutch ovens wears down over a couple of years and exposes the bare iron metal underneath. It's not as thick nor as strong coating of enamel. The Le Creuset enamel coating lasts pretty much forever. It's not even remotely a contest. I know because I've seen decades old Le Creuset equipment used daily that only has a couple of chips in the enamel where the lid rests on the pan while cheaper equipment will have enamel wear out in the bottom of the pot and chip more easily too.
I have a very old le creuset casserole but there’s a few little chips in the enamel 😢 I don’t think it’s safe to use anymore
@@maryrose7842 There are no problems to use your casserole, nothing poison there, the enamel serves a decorative purpose and gives a smoother surface than plain cast iron. Your food can come in contact with that metal the same as with a cast iron pan or dutch oven. You can give your casserole to your grand-children without problem
@@maryrose7842 the only problem with the chipping is that it can allow rust on the piece of you do not season it properly. Just like with bare cast iron, build up a patina especially if acidic foods will come in contact with the chipped area.
We have both, a 5.5 qt Le Creuset and a 7 qt Staub. Both work equally well, great cookware.
LAY Crew-SAY! Stooow-bbb! I have a Cuisinart dutch oven I bought in the mid twenty-teens for $20 at an overstock store. I use it all the time. Love it; it's known for chipping, and mine has small chips, but doesn't affect the look or the functionality.
Watching this again, that story about the wife's Dutch Oven was comedy gold. I'm dying.
The Staub decorative knobs fit the Le Creuset lids. I put one on mine.
Me too
wait what!😳
thanks!
Yep put the rooster 🐓 on my 7 qt. and put the fish on the lid of my 12 inch skillet. 👍🏼 I’ve noticed a lot of people cringe 😬 when I tell them. lol!
Both, for the win! Have owned several of both for years and love them all.
I can save everyone 19 minutes of your time by stating that these two brands have the same quality, made in France, the same family-owned pride in their products, and the same longevity. I have had both for many years. Case closed
@Wisdom-Nuggets-Tid-Bits
Don't know what you sre talking about. Staub was sold to Zwilling (SEB Group) years ago. No familiy pride, it's a conglomerate. They are on par qualitywise, though.
bit of a cop out, most people can only afford one or the other on sale. I think most people clicked on this video to get a decision either way, saying both is a bit click bait-ish
So buy Staub. Or buy Lodge. It works nearly as well and the only difference was I had monitor it a little here and there to prevent burning/sticking, but even that was a minor difference. Lodge is about 1/5th the price. They all have their quirks, strengths, and weaknesses, and they all work.
@@upscalebohemian5372I think you misunderstand my complaint. I’m not saying that they’re too expensive. Just that I want to buy 1 and only 1 on sale, and I want to buy the better of the two. I don’t mind spending the money, as long as I get the best one, which is why people click on these videos. So saying just buy one of each isn’t very helpful, neither is saying “just buy lodge as it’s 1/5th the price. “. Tell me that you prefer one over the other and state your reasons, that’s all.
@@DaCheat100The functional differences are negligible and its down to preference of color/ergonomics mostly. While the Staub lid design IS more efficient at holding in moisture and the spikes provide more even basting inside, the actual resulting dish may not be different enough to tell.
@@panzerkiller13 thank you! This is exactly the kind of information I was after. I was leaning more towards le cruset just because of the ability to see the fond better. But I’d heard tell that the lids on the staub were better. Thanks for letting me know your experience.
@@DaCheat100 I faced the same dilemna. What I take from this video is that they are equal. I based my decision simply on price and I got a Staub from Costco. Been using it for a few years and super satisfied. One little point: Le Creuset cream colored interior discolors with use. Also, not touching Lodge, their enameled ware are manufactured in China, what does it contain? Cadmium, lead, mercury, you never know with chinese products.
I have the deep blue Staub like yours. I believe the reason I chose it over Le Creuset was the lid texture inside and the knob. Which Le Creuset choice at the time, was plastic of sorts, so I went with Staub so I can go straight to oven with it. One thing I would like to try, aside from soups and chili like this, is a deep dish quiche. Which I had at a café one time. It was the thickest slice of quiche I ever had. The restaurant people said it takes hours to make proper in a dutch oven, but I wonder if cooking something with a crust where it counts would be different in these two.
Do you have any videos that shows your entire cookware arsenal? My wife and I are looking to upgrade our cookware from the cheap cookware we got for our wedding to some higher quality cookware.
I will see about doing a video on this... I'm kind of a cookware loon and I review so much stuff that my arsenal is kind of out of hand, but maybe I could drill down on "this is what I would pick".
The interior color difference shouldn’t make much cooking difference, but the Le Creuset interior stains over time.
When I was shopping once, Le Creuset told me that the black surface will generally have a higher surface temperature.
@@brycedunlap black absorbs more heat from light while white reflects more, but unless you are using a solar oven the color of the interior of your Dutch oven will not affect the heat transmitted to your food.
thats such a ridiculous statement for them to make lol @@brycedunlap
@@robg836 It made me think of black body diagrams and properties from physics... But I'm probably misremembering something there... I would like to see a head to head comparison though.
the lighter interior does make a difference: a dark interior makes it difficult to judge the color of the fond. it’s hard to tell if you need to turn down the heat or add liquid.
Purchasing one of each brand solves the immediate problem of which to get, but creates the potentially more annoying problem of deciding which pot to use each time.
That's one of those good problems to have!
I own both and agree that they’re both worth buying AND keeping. 5.5qt Le Creuset used 9 times out of ten but the Staub can fit the large proteins/recipies. Don’t forget the rondeau. Such an underrated/sleeper option. Scott, I’m debating selling my stainless All Clad 10 and 12 inch skillets. Talk me out of it. Cheers!
Le Creuset has both 7 and 9 quart options that will fit whatever you need just fine. Large capacity is not specific to Staub.
What are you replacing your 10" and 12" All-Clad skillets with?
I have 2 x 7.25qt Le Creuset pots, 12" all clad skillet, 10" Tramontina skillet, 10", 12" and 8" oxo nonstick, 8" omelette pan from Boston Pot Shop, 4, 3 and 2 qt All-Clad saucepans, and a 11" All-Clad saute pan (with tall sides). I also have a 12" Lodge and 11" Matfer carbon steel skillet.
Each pot and pan has specific applications for specific uses. Nothing was arbitrarily purchased (aside from the saute pan which was a gift). I find my least useful pans, simply because I don't use them frequently, are the 12" saute pan, the 10" skillets, and the Lodge (I much prefer carbon steel). 12" skillet is the workhorse of my kitchen, I would never think of selling it, especially as it is an All-Clad and will last a lifetime or two.
The oxo nonstick pans are relatively inexpensive so I replace them every few years as the coating chips off. Never pay big money for non-stick coated pans as they have a limited life.
My Dutch oven is always on the top of my stove, and I use it even for things like steaming bell peppers for 10 minutes with the lid on after having them under the broiler, so the skins peel off easily and I don't have to waste a plastic bag.
I have a Staub and Le Creuset, when I cook my Greek lentil and bean soups, the Staub is the winner.
I think the lid is the difference.
I have one of each, and I'm agonizing over which one to buy for my third one
Whichever one goes on the biggest sale!
I shopped about 3 years till I found a deal on a 5qt staub in grey color, I wanted one for so long but couldnt bring myself to pay the retail price . It works wonderfully, no sticking unlike some cheap dutch ovens ive had in the past
I own both. I prefer the Staub because of the customer service. I chipped a pot cover (my fault), told this to Staub and asked to buy some touch up paint. They had me send in the old cover and mailed me a new one. Also, I am not a fan of cleaning the white interior on the LeCrueset. I don’t find it to be a big deal about fond, either.
I can't afford any of them but I have 2 different brands of Dutch ovens. My opinion is as long as the lid is fit and not unstable it's ok.
For me it basically came down to which one I saw on sale first, and that was the oyster colored Le Creuset. I dig the Staub vibe and would love to have both, but I can't justify it at the moment (tiny kitchen and tiny wallet). My Le Creuset has become my favorite cooking vessel ever!
I have a small family, my wife and I received a Ocean colored Le Creuset set for our wedding and it has served us well for the past 12 years, but recently I saw an add for the Thyme colored Le Creuset and now I am trying to think of ways I can justify duplicate kitchen hardware lol.
Staub goes on sale at least 3x per year and they have an outlet web site. You can save hundreds being patient.
Definitely... I have never paid full price. They are expensive but if you wait for the sale they are at least halfway reasonable in price.
Le Creuset also has an outlet. I am lucky enough to live near one but you can look up online.
Thank you for using your buying habits to inform us on great cookware! I would appreciate how you store your cookware
I have one of each and absolutely agree with you, they are friends in my kitchen.
Honestly, I bought a Member's Mark Dutch Oven at Sam's for $49 and made Chili in it a few days later. I've wanted a Staub for years but could never bring myself to part of $400 for a large Dutch Oven. Now that I've cooked in it, I doubt I'd see $350 worth of difference in performance had I paid up for the Staub... I suppose time will tell in how well it holds up, whether or not the enamel chips etc. but if you're on a budget, it's a good option.
I have many different brands of enamel cast iron; including vintage pieces from Descoware, Fontignac, etc. (savaged from antique shops, etc.)
I love them all and I can tell the subtle differences so I use them for different things 😊.
I agree with having one of each or whatever we can afford, because they cook better than other pans.
I have found great sales at Le Creuset and Staub also; so I hope you can find some deals too.
Happy cast iron cooking everyone!❤
My take is that if you take care of the dutch oven you purchased, it will give you many years of use.
I just got the same one
I have both Le Creuset and Staub items - they are both wonderful. I prefer Staub - I find that it is less sticky and easier to clean. A Staub 11" skillet is used for 60% of my frying needs :-).
I like both brands myself, but I feel like Staub may have a little more fun factor/personality, whereas Le Creuset may be a little snootier.
Buy both, good advice. 😄
I have an old light-colored Dutch oven for a many moons with now badly stained and degraded interior it's probably what pushed me to the darker interior to be honest. There are many reviews about the dark interior harder to see but once you bring up the point that raw cast iron, carbon steel, nonstick all have dark Interiors turns out to be not quite as big of a deal being dark or lightning such a revelation.
I have a 7 quart Staub along with many smaller versions and was looking at the 9 quart but I believe I'm going to hold out for the 13.
Great video. ✌😎
The reason dark interiors is less problematic with a carbon steel pan, for example, is that you're closer to your food.
The main reason you'd use a dutch oven oven a skillet is for the high walls and capacity, both of which are going to obscure your ability to see what's happening on the bottom of the pan. A light interior is essential to see what's happening.
In a shallow skillet, you're much closer to the action, so to speak. Although it would still be easier to judge fond development in a stainless skillet than carbon steel, this is less problematic.
I had never done Black Friday before but last year I got a cherry red Staub deep dutch oven at SLT for 149.95 and I love it. I used to pick up a few pieces at the Wms. Sonoma outlet on the road to Las Vegas, but sadly, the Plague killed that outlet and the entire mall.
Any thoughts on the MadeIn Enameled Cast Iron line?