Staub vs. Le Creuset Dutch Ovens: Head-to-Head Test Results Reveal the Winner
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- เผยแพร่เมื่อ 2 มิ.ย. 2024
- In this video, I give you a side-by-side comparison of Le Creuset vs. Staub. You’ll learn how their Dutch ovens differ in design, performance, weight, and more. I also reveal my test results that show whether Staub’s self-basting lid makes a difference.
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0:00 Intro
0:26 Lid Knobs
1:42 Handle Size
2:25 Handle Finish
2:42 Lids
4:04 Moisture Retention
4:56 Interior Color
5:32 Exterior Colors
5:58 Weight
6:40 Price
7:04 Should You Buy Staub or Le Creuset?
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Le Creuset 5.5-Quart Dutch Oven: amzn.to/3p4kqxi (Amazon)
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Staub Dutch Ovens (all sizes): www.dpbolvw.net/click-8744728... (Zwilling.com)
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I have a lot of both brands and love them. But , if I was forced to choose only one of these brands, it would be Staub hands down. The Le Creuset line is purposely designed to be thinner and lighter to make them easier to maneuver around your stovetop or in and out of the oven. They do a very good job of cooking most dishes. The enlarged handles are also a welcome addition. But my favorite cooking method is braising. This is where Staub shines! I have cooked identical meat-centered dishes in both Le Creuset and Staub cookware. Staub was far superior for the tenderness, juiciness and flavor of the meats. My husband could always tell the difference. The black enameled interiors of the Staub cookware provide superior browning over the sand-colored interiors of Le Creuset. This is based on many years of personal experience using both brands to prepare identical recipes. I have never had any problems developing fond in Staub cookware, but I'm sure this is a personal preference. Both lines are superb products. Yes, they are very pricey. The big side handles and lid knobs on the Le Creuset are very helpful. Note, however, that the metal Le Creuset knobs don't have as much clearance and gripability as their newer black phenolic knobs. That makes a difference when using oven mitts. I have no trouble with the handles and knobs on Staub, but I have smaller hands. Staub gets my vote for the type of cooking I love to do. You can't go wrong with either choice.
Thanks for sharing!
I agree
I agree.
Agreed! Great comparison though.
I have all Le Creuset but I bought my Dad a Staub Braiser the meat is much more tender and flavorful. I noticed a difference when he cooked in it and thought I might get one but to me the knob seems so little for such a heavy lid.
I have 9qt LC and 5qt Staub. Both are stunning to look at and function as expected.
I use them for cooking casserole type dishes and for baking.
I also have bunch of other LC and Staub pieces. But I hardly use them.
I would recommend others to avoid buying oval (non-round) shape pots. They don't heat as evenly as the round dutch ovens.
Also get the steel knob and be safe. Very first time of using LC, I placed lid with plastic handle in oven.
Never use the rough scrubbing surfaces (even the mildly rough). Instead put warm water with little detergent and let it sit there for couple of hours.
Never overheat without fat/food on cooking surface.
Use wooden utensils. Never metal.
Cast iron even the enameled finished dutch oven is not for everyone. My sister and I bought one at same time. She destroyed hers within a year. It looked like it had come back from Iraq/afghanistan. I don't know how could someone damage such sturdy pot in short time.
These dutch ovens are so heavy especially with food inside. My 9qt dutch oven gets so heavy and I am so afraid to put it on countertop. It can easily damage granite if you are not careful.
Don't throw away those plastic clips that were on the dutch oven when you did unboxing. Those come handy during storage, if you are not going to use the pots for long time.
Make sure you are buying Made in France items from these companies. They also sell lot of Made in China items. I have some of those (non cast iron) and they have quality issues. Avoid those. I suggest buying Emile Henry for ceramic cookware. Their bakeware is superb.
I inherited my Mom’s La Crueset pans and have supplemented her collection. Love the bright colors. Here’s the truth: they are both so good that if your dish is bad, it’s probably you and not the pan.
So true …👏👏
What is that old saying? It's a poor cook who blames his/her tools. So true! You can have the best cookware in the world, but if you don't know how to use it properly, you will be disappointed in your results.
“Le” Creuset..!
@@phil2u48 LOL. I think of them as my girls.
Le, not "La" !!!
I have both brands. In my opinion, Staub is better in an oven for braising or roasting a chicken, for example (better heat retention and moisture retention), whereas Le Creuset is better for cooking on a stovetop (less heavy, and the light coloured interior is great for monitoring the browning of your fond).
Great point! I have both as well and totally agree.
just gonna point out that "heat retention" isn't important in an oven where its surrounded by a far better insulator - the oven... However speed to heat up and reach temp and hold it uniformly is FAR more important which Le Crueset does better IMO
The thicker walls and lid of the Staub cookware regulate the heat from the oven much better as the oven cycles on and off during the cooking time. The design of the Staub lids also retain more moisture throughout the cooking time. That makes a critical difference in braising. I love my Le Creuset for a lot of my stovetop cooking. However, if browning is important, Staub is the winner there, too.
You missed a feature comparison - Staubs lids are flat with a lip, allowing for the placement of coals for campfire cooking. In the end, this is why I chose the Staub and I love it - I've had both.
Good call - you can also put ice on the lid to help covert steam back to liquid for basting. It’s also a nice spot to rest a spoon, which you can’t do on Le Creuset’s lid. Many benefits :)
Same
Also you can place Ice on the lid when cooking on a stove-top. My grandmother did with hers.
You can’t place hot coals on an enameled surface! They will do damage it. The coal are much hotter than your oven.
I love my Staub, probably because it reminds me of my absolute favorite: the 100ish year old #12 cast iron Dutch oven I inherited from my grandmother.
A feature of the Staub lid is you can pour water in the top of it to add moisture to the oven.
I have two Staub, 4 Le Creuset, and Lodge, Cuisinart, plus about 10 other off brands. The Staub are the best. I much prefer Staub's black interior especially for browning == even over Le Creuset's black interior. And I think the black interior is much easier to clean and take care of. I love all the colors of the enameled cast iron of which Le Creuset does have the best selection. Actually, all cast iron pans do cook well though the cheaper ones chip more easily. I must add Lodge 6 qt. rounded sides Dutch oven is the most versatile. The Staub is only 5 quarts and a little different shape than the Lodge. I wouldn't give any of them up.
I have Three 7 quart Tramontina pots - and have had two of them over 30 years. I DID have to replace the knobs on the lids of those with Metal ones - the newer one had a metal knob. None of them cost me more than $45 - and they get constant use (I had 8 kids and 18 foster kids - and have 78 grandchildren and over 50 great grandchildren). I do take good care of my kitchenware (My Wear ever Professional pots that were sold door to door before WWII are from MY grandmother and you can still get replacement wood handles) and the Tramontina Pots look new - not a single obvious flaw - no chips (There is a scratch on the bottom of one though). Sorry- I spent my money putting my kids through college - not on pots. But I get no complaints about my food either.
Hello from Yvette in Canada. Thank you so much for this marvellous review! I think your voice is soothing and your reportage superb!! :)
Great review, very clear and helpful. Thanks.
I have owned and used both, each are effective in how they cook, but at this point I only have one Le Creuset roasting pan left and have switched completely to Staub. I prefer the Staub ovens and now own multiple Staub dutch ovens and love them. Do not feel bad about my old Le Creuset ovens, they are going strong at my two daughter's homes.
Staub ovens can also be used more effectively in a campfire, for those looking to do so. The flat top and substantial lip surrounding the edge allow you to layer coals onto the top without them slipping off as they burn or when you need to take the cover off when adding additional ingredients, stirring, etc.
Same here started with Staub, because Was hooked on their colour range, then switched to staub and will never go back. These are always my go to pots and I just love them. The results you get with Staub are really superb. No wonder they are also a favorite for the pro´s
@@ginglebret Wouldn't burning charcoal damage the enamel? I cook with charcoal all the time and I figured that would wreck enamel for sure.
@@praetorxynNo, kiln temperatures used to glaze ceramic are way higher than a campfire. Good question though.
@@ginglebret The specifications say they’re only oven safe up to 500 F is the main reason I asked. Either way, I’d probably be afraid to take one that expensive camping or something anyway, and would likely just get a Lodge one for that purpose.
@PrudentReviews great video - appreciate the thorough approach and effort.
There is no bare cast iron showing under the handles. The final coat of color is not sprayed under the handles to avoid too many imperfections with the hand finishing process. You are feeling a texture similar to the interior cooking surface, which, BTW, is another feature that assists with browning. A reason often missed.
Over the last 10 years I have switched out my Le Creuset for Staub and I could not be happier.
I recently sold and gave away my LC when I was introduced to Staub. Hands down superior in my opinion
What do you like about it?
Oh boy… 👎🏻🤦🏻♂️
I appreciate the test you made for this video.
Most reviews is just talking no visual testing like you did here.
I personally love Staub by both design and the ability to cook. I feel like a black sheep every time I mention I prefer Staub over LC
im a simple guy. I rest my coffee cup on top of my Staub when slow cooking and it keeps my coffee warm. small pleasures for my small mind :)
Again a great and interesting video. Having a Creuset I often wondered about other quality brands for Dutch ovens. Now I know both are great choices.
Fun fact: in the Netherlands, we don't call these Dutch ovens. We call them braadpan, which roughly translate as roast pan.
Thanks for watching! Very interesting
Le Creuset actually markets them (at least in the US) as "French ovens"....because they're a French company. But we still think of them as Dutch ovens.😉
@@patriciamorgan6545 In France, we just call it : "une cocotte"
@@jptronic9041 Indeed and we can see it written on the lead of the "Staub cocotte".
In scouting, we used the cast iron Dutch oven. The lid was used to put hot coals on top to help keep the contents hot.
I consider thicker walls thus more weight to be positive not negative. It stores heat better, also allows for better distribution of heat throughout the dutch oven. Yes, obviously weight might be considered if what you are cooking is especially heavy. However, as most foods we humans consume tends to be heaviest when wet the biggest weight difference from empty to full will be with a thick stew almost to the brim. Like a succulent gulash or long simmered roast.
Thanks so much for this video. I’ve often wondered everything you mention. 😊
Glad it was helpful!
We have Staub, LC, Cuisinart and Calphalon. They are all excellent cookers. An important factor is shape (oval vs round ) and size for the meal being prepared. And keep the heat (gas in our case) lower than with other booking mediums. Good video.
Thank you for this. You've helped me make up my mind.
I've been using my LeCreuset cookware for years and I love the sand colour interior. Mine still look new because I don't use anything that could scratch the finish or use any abrasive cleaners. Seems like common sense to me.
Another feature of the flat self-basting lid of the Staub is Dutch oven campfire design, that allows you to put the Dutch oven in the coals and put coals on top for a multi surface oven effect.
I see the dark interior is a Staub brought up quite a bit versus the lighter interior, if you ever used cast iron, carbon steel, non-stick Teflon or ceramic you should already be adapted using dark Interiors so it's not a negative or a drawback by any means that would be out of the ordinary and the non stain / discolor interior of the Staub or retain its quality visual appearance for many years.
Buon Appetito' ✌
That's right, many reviewers are all about the cast iron and carbon steel pans and tout them as a must-have, but when it comes to Dutch ovens, suddenly, the black interior is a problem so critical that they totally disregard black ones in favor of whites (I'm looking at you, ATK). Is a white interior nice to have? Sure. Is it critical to decide on which brand to get? Seriously doubt it. Otherwise, why don't they favor a super thick stainless steel pan instead of a cast iron one?
@@vagos06 I loathe ATK. Their "testers" act like those stupid chef's tunics they wear are lab coats and they're actual scientists.
You would NOT want to do that with enameled cookware!!! The hot coals will damage the enamel. Buy a raw iron campfire DO from Lodge or Camp Chef for that.
@@Junkinsally I have raw cast iron if I ever wanted to do that but that's where the lid design came to be was the example. 😊
I have both. Love the Staub for easier maintenance.
After watching a bunch of reviews, I decided to go with a 5.5qt round Staub. I loved it so much, about a year later I also got the 1.5qt Staub, mostly for rice and beans (best rice maker I've ever had!).
Like you I have a 1.5qt Staub that I use at least a couple times a week for making rice and beans. I have an electric rice cooker that I never use anymore as the rice made in the Staub is excellent. I have looked at the Le Creuset rice pot with the ceramic insert, but since I already have the Staub 1.5qt pot I can't justify the extra expense to give the Le Creuset rice pot a try.
I've been using both for more than 15 years, I can tell you I used more Saub for my cooking whole alot more. This tells me that I'm more into Staub. It feels more solid and better while cooking for me. So I have more Staub pots.
We have both but I find the Staub just has had more thought put into it. The condensation bumps, the flat lid with a lip that you can pour water onto, the fact that lip recesses perfectly into the pot when you flip it, it's just more refined.
why on earth are you pouring water on a dutch oven lid?
@@richmondvand147 I think this was demonstrated in the video with ice cubes placed on top of the lid rather than water. My understanding is that the temperature difference causes increased condensation on the inside of the lid, resulting in increased basting of the food.
I wish you had done that evaporation test using the same stovetop element, one after the other, because there's variability not only between two elements, but in how the stove range handles electricity usage when there are two elements on. Also, with the lid test, could you have set the lids above the paper towels and observed how the water left the lid and landed on the surface below?
best detailed side by side review. thx
Had both, and currently with Staub. None of the issues you mentioned really made a difference for me at all during cooking.
But if I was to buy them again, I will be buying Made In.
If you live in the US, Le Creuset has outlet stores that you can place phone orders with. They have the 5.5 Dutch ovens for around $370 and then they have sales (the one they were having before thanksgiving was 30% off)
Please notify when both go on sale. Thank you for your video. It helps me to decide on which one to buy.
Buy a Tramontina 6.5 or 7 quart Dutch oven when they are available (Normally right after Thanksgiving) at Costco or Sam's CLub . It will cost less than $50 probably (They were as low as $40 in the past) - And for the price of either of these pots - you can buy 6 of them. THey may not be finished quite as nicely as the ones here - BUT - after 6 months of use - you will not be able to tell the difference. Americas Test Kitchen Recommended then as a best buy maybe 20 years ago - and Mine look like brand new. Use the money for the Beef you will put into them to cook ANd if you prefer - get a Cuisinart or a Lodge Dutch oven which are more expensive but also around $100
Thank you. Would be great to see a review of the Staub Enameled Cast Iron Everything Braiser.
Well done, as usual.I have owned both for years, and while I've always been aware of the benefits of LC's big handles and light interior, I find myself reaching for the Staub. It feels more substantial to me and it's a joy to cook with. Now I better understand why.
And for what it's worth, I think Staub dutch ovens are more beautiful.
A very insightful comparison. Having pots from both brands, I personally prefer Staub. Nothing ever burns. I can fry veggies forever and they get wonderful. Though you can't really go wrong with either of them. It's a bit like the choice between a BWW and a Mercedes Benz.
Those are both awful choices at least in America 😅 they're considered very unreliable cars for people who like to spend more money than they have sense.
@@RSWDev I once asked a taxi driver why all taxis were Mercedes. He answered "Because it is the cheapest car". Given the quality of built, reliability, endurance of the motor, it probabably is a cheap car per driven kilometer. At least if you driver over 100,000 km per year. Here in Germany, many people drive either Mercedes or BMW and would never ever buy a US-made car. So it seems the perspective is somewhat different. My father bought a 7 years old Mercedes E class which is now 18 years old and still looks brand new. But we were talking about cast iron ...
I love my Staub cookware, especially the grill pan. I found both the small Dutch oven and the steam grill on sale two different years and was able to afford to buy one for myself and one for my daughter. After the first time she used the steam grill, her husband INSISTED that she cook Surf and Turf in the grill pan exclusively because of the great basting and flavor that develops. Wait for a great sale and you'll never regret your purchase.
Same! My husband got me a Staub 3.75qt Dutch from Williams Sonoma for $99 after Christmas. It’s white and has the evergreen tree cast in the lid. It’s one of my favorite pots.
Good Stuff! Thanks, ill be ready for one in a few months.
Thank you very much. Be prudent always.
I bought a Lodge brand for less than 1/4 the price of a Le Creuset. Has worked flawlessly and the food cooked within doesn't know I pocketed more than $200 in savings.
I almost bought an enameled Dutch oven from Lodge but theirs is made in China. You can get staubs at a discount from their section with imperfections. I’ve saved a ton of money and the imperfections had zero affect on the cooking ability.
If it was enameled though, it won’t hold up for generations. Le Creuset and probably Staub too will be passed down a couple times if it was cared for and everyone is a decent cook who doesn’t cook on too high a temp and destroy the enamel. It’s just a question of how many times do you want to spend the money and how much do you want to leave in a landfill?
My Staub from a few years back is definitely enameled correctly on the handles. Maybe you got a defective pot, or maybe they have cheaped out in just the last couple of years.
I LOOOOVE my Staub. Use it a few times every week.
My guess is that staub leaves the raw/textured cast iron in the handles for better grip. It makes a difference especially when wearing oven mitts.
My Staub also have handles enameled all around. (It's just a few years old.) The inside surface is a little rugged (compared to the outside), but fully enameled. So, yes, probably a mishap in the production of the one tested.
Great video, I have and love my Staub.
Been looking. To buy dutch oven. Thanks!
The inside on the staub handles not being enameled is actually by design. The rough cast iron helps with gripping
That makes sense - just doesn't look as finished.
Actually… No. I have three Staub Dutch ovens, one of them has one handle that’s nearly all the way coated while the other handle has virtually no coating… the other two oven’s handles are both mostly coated, albeit very weakly. It’s not by design, it’s just poor craftsmanship.
love the lid test, really smart
My staub Dutch oven was purchased in 2004..it has a top with a the same or nearly the same but cream color inside top lid with the little Stubbs that recycle the steam and droplets while cooking. This newer version must be different. At the time the only competition Le Creuset had was Staub. It was a bargain price and the quality was A+. It cooks even, cleans up easy..it’s heavy so you know it’s quality cast iron ceramic covered cream inside a dark bright blue on the outside. Ha metal top round handle. Just had to say not all Staub is the same now evidently. Now, so much competition..
What isn’t discussed in the video is the 2 different types of handles on Le Creuset pieces - signature and classic. Only signature handles are shown and discussed. Yes, these are larger than the Staub handles. However, the classic handles are much smaller and similar in size to the Staub handles.
Additionally, Le Creuset does make pieces with a black interior. It’s harder to find these pieces in the US market, but are commonly found in the Asian market and more easily found in the European market.
I have an extensive collection of both Staub and Le Creuset pieces. While they both have a place in my kitchen, I reach for my Staub pieces the most.
My first piece of Le Creuset cookware was the 5.5 quart Dutch oven with the smaller handles. Because these handles were very smooth and rounded, I had great difficulty with them as I got older and my hands grew weaker from arthritis. It was especially bad when I was washing this heavy pot in a sink filled with hot, sudsy water. Several times these small handles would slip through my hands and I nearly dropped the pot on my foot. It was dangerous. When Le Creuset came out with the larger handles, I sold my older style pot and replaced it with the newer style. Problem solved. Interestingly, I never had this problem with my Staub cookware with its smaller handles. The Staub handles have more squared off edges and the Staub name in raised letters along the top. These help to improve the grip over a smoother, rounded design.
I'm looking for a Dutch oven. What do you recommend for baking bread?
Thank you. Good review
I have both and always go for my Staub pots. I actually gave my others away.
I love my Staub more than my Le Creuset…I never thought I would say that. I wonder if it’s the coating in my Staub which is dark compared to my LC which is light…nothing sticks in my Staub and everything sticks in my LC…go figure.
I have a red Le Creuset and a red Staub and love them both.
This is awesome. Thank you!!!
Appreciate it!
All my Le Creuset are gone. I switched to Staub and never regret.
Have the Staub in size you presented here. I'm quite satisfied with it. There is one little issue I have. Over a longer period of use the upper rim of the pot which is also black coated lost this coating on some spots by putting on the lid. This causes slightly rust on some spots on the rim. Would it buy it again - probably even tough I would take in consideration real dutch oven like Lodge or Petromax, which overs more or less the same features but are more versatile.
Great comparison review
Glad you enjoyed it
I am 150 % a Staub girl. They’re both excellent quality but I much prefer Staub.
Paper towel test was great!
They're both very good, but I believe Staub is superior. This belief cost me a lot of money, as I had finally (I thought) ended my collection, and then not long after I saw a sale at Sur La Table for a Staub grill pan for $99, and I bought it. It was better than the similar Le Creuset pan. Soon thereafter I saw a 4Q pot sale at the same price, $99, and I bought it, so now both were better than the LC counterparts. I was so lucky with that 4Q pot, because I've never seen it for less than $239 since. That 4Q Staub pot is the reason I slowly got rid of the Le Creuset for similar Staub products,
Staub grill pan is a nightmare to clean.
One thing you didn't mention is that the Staub has the lip around the edge of the lid to allow you to place coals on top to cook from both bottom and top over an open fire - the original purpose of a Dutch oven. Probably niche nowadays, but still worth noting.
I like to put biscuits and other things on the lid when I have the Staub pot in the oven. It has worked well for me.
You can’t put hot coals on an enameled DO lid!!
I have 7 pieces of Le Creuset and you couldn’t give me a Staub. I like being able to see the inside of the pans for a multitude of reasons; being older, the weight difference between the two brands would be enough on it’s own to choose Le Creuset. And I must admit, the colors are just a fun added bonus! I choose a different color, every new piece I get.
The colors really do brighten up the kitchen - especially since everything else is steel or black.
The Staub also has a concave lid so that it can be covered with wood or charcoal hot embers when cooking on a campground fire to cook more evenly.
I find the Le Creuset lid handle less grippy. The sloped underside feels less secure than the more angular Staub handle.
They’re both fantastic quality but if I had to choose one brand it would be Staub. Nothing roasts a chicken like it does.
I wasted far too many precious minutes debating if I should get a Staub or Le Creuset only to end up with a Made In Dutch oven instead. I think the exterior Staub colors (esp Basil & Grey) are some of the prettiest/most stunning I’ve ever seen and even though some complain that the nob on top is tiny, the design is significantly more elegant IMO. I also like the self basting nubs on the bottom of the Staub lids. That said, I did kinda want the brighter interior found on Creuset. That’s when I found the Made In dutch oven! It’s heavy (prioritizing performance) and has self basting nubs like Staub, but has the light interior like the Le Creuset, plus is made in France too. I like its exterior ascetic more than Le Creuset and slightly less than Staub. Cooking performance wise, it seems to do an incredible job cooking even, retaining moisture + heat, etc. Cooks every bit as well as either of the two more established brands while offering a hybrid of their features and costing around $150-200 less - kinda a win, win if ya ask me!
Huge fan of Made In’s Dutch oven. Here’s my comparison of Made In vs Le Creuset if you’re interested prudentreviews.com/made-in-vs-le-creuset/
Thanks, that’s very helpful to know. The dark Staub interior is my primary reason for avoiding them.
Is am Dutch and I have both. Bought the Staub (28cm) many moons ago in a set with Fissler pans as a replacement for the big pan. Bought some smaller Staub’s (18cm) at an auction. Later I was lucky and won a yellow Creuset form a large beer brand. And soon got another similar one which was “donated” to me. I like the Staub’s better as they have more weight, and the lids with the points are imho much better designed!
They both are great - I have a Le Creuset dutch oven and a skillet, a Staub skillet, pot, and grill skillet. If i have to choose one brand, I'd go with Staub. I like the Staub coating better, and it overall cooking seems to be better. The design and ergonomics goes to Le Creuset by a slim margin.
Why would food sticks to the Staub that I bought? Food sticks from the 1st time using it, I’ve been told no need to season it as it was done in the factory, is there anything I could do to avoid or should I seasoned it now? Thanks for advise.
Love the pail blue. Prices are crazy.
My Staub is enameled inside the handles just fine! And yes, the lid is excellent for redistributing liquid back in to your stew, or onto your chicken. Also yes, it's heavy, but it distributes heat wonderfully as a result. Much more desirable when cooking long and low on the stovetop.
I think the Staub lid is far superior. It has a recessed shape that allows you to put charcoals on the top in camping situations. I own the Le Creuset, but I think Staub is a better design. I have never seen Staub in my local stores other than a small piece here or there.
Note that older Le Creuset dutch ovens have smaller handles, similar to the Staub handles. I'm not sure when they were redesigned. Also, it's "Le" Creuset, not "La" Creuset.
Thanks for the note about the older versions. This is a tough one to pronounce so I spend some time researching and it’s actually closer to “luh”.
@@PrudentReviews It's French, so that's what "le" sounds like to the American ear I guess. Edit: Here's the proper pronunciation: th-cam.com/video/8lrTa_VbxxM/w-d-xo.html
@@PrudentReviews no, it isn't. Proper pronunciation would be "leh."
@@lww1970 BINGO.
5:45 I literally have the Le Creuset’s orange flame and Caribbean blue espresso cups.. specifically chosen for their gorgeous colors.
I just want to say my orange flame color Le Creuset is usually a conversation starter in it self. When someone sees it for the first time, they seem genuinely amazed how gorgeous it is and wants to hold it. They are really surprised how heavy and sturdy looking the pots while being so pretty.
I have used Le Creuset but I own Staub. I prefer the Staub.
I have both and feel like they’re completely interchangeable in most cases. I must admit that I prefer the light-colored interior of the Le Creuset because I’m all about fond management. That’s the only difference for me.
LeCreuset doesn't only offer bright enamel interiors but also black ones. They also offer a lid with a dip and the handles are only as large if you buy tbe Signature line items. Overall, bith companies are amazing and it simply depends on the type of item that you buy.
The Staub still has the traditional lid on which hot coals would be placed on a camp or household fire in past times to aid the cooking. I like that.
I have one of each brand and much prefer Staub’s interior and self basting lid. Le Creuset’s interior over time has darkened and shows scratches and nothing I’ve tried gets it fresh and bright looking again. The lid on Staub as demonstrated in this video, really keeps stews and goulash dishes moist and basted during the cooking process. The knob on Staub does get hot but who doesn’t use a potholder anyway and the thick steel construction of the knob will last indefinitely. One thing that Le Creuset does do better with is the side handles. I definitely prefer the slightly larger size over Staub.
Love my 5 3/4 qt staub for stews or anything on top or oven🌸🌸🌸🌸🌸🌸
I’ve never seen a Staub review that mentions that the lid is concave so you can pile coals on top if you want cook on an outdoor fire.
I just got the Amazon basics 6 quart for $25. It fine for my home cooking 🧑🍳
There are a bunch of used ones on eBay for very reasonable prices. Most around $50 plus shipping.
Love my Staub without the exterior enamel.
We still use the LeCreuset my Greatgrandmother received as a wedding gift in 1929. Expensive yes, but you´ll buy it not only for you but for the next 3 generations.
Maybe I don't know what I am talking about, but I have had a 50$ Cuisinart dutch oven and love it, I use this dutch oven all of the time and believe I have had it for 7 years now.
Cuisinart is a solid alternative
I have one ☝️ of each in my family and there great 👍. You can go cheaper but the paint won’t last forever
I have both. a larger Staub and smaller Le Creuset. I prefer Le Creuset for its beige interior, which allows me to monitor fond development, and its lighter weight. Both are excellent and wise investments.
I have both. I like the Staub’s lid, but I replaced the knob.
Staub La Cocotte for me always ❤
It's a great pot :)
Stain leaves the inside of the Handel textured to help the grip, it’s not an omission, it’s a feature.
I am curious as to how Lodge compares to these two ... I have Lodge ... my only complaint is that my hands get stuck if I put them inside the handles....
These comparisons should help:
prudentreviews.com/lodge-vs-le-creuset/
prudentreviews.com/staub-vs-lodge/
Le Creuset is the go to for all of my enamel cast iron but Lodge is probably fine. I use Lodge for most of my raw cast iron. I have heard the Lodge enamel can chip off a bit in small areas (like around the lid) but I don't see that as being a major issue.
For me, Staub and Le Creuset are fairly equal and I prefer Le Creuset mainly due to the warranty the aesthetics (the lighter enamel) and availability where I live since my home is close to a Le Creuset outlet. Le Creuset and Staub will generally last a lifetime and not expensive when you consider you will own them forever.
Lodge enameled cast irons are made in China so that was a deal breaker for me. I have a regular Lodge cast iron skillet but it’s made in the USA.
Another difference you forgot to mention is that, because of its shape, you can put ice on the lid of the Staub, to speed up the distribution of water drops, which is useful in certain recipes. You can't do the same with Lecreuset.
What about the Cuisinart dutch ovens? I find these to be quite impressive
Aí sim um vídeo inteligente e interessante.
Le Creuset has an outlet store in Aurora IL
We own and love both brands, pending on what we’re cooking.
*depending
I would love for someone to compare these to the Japanese brand Vermicular.
I own a Vermicular oven pot /dutch oven and I LOVE IT!! I’ve been waiting for a quality review comparing them to Staub and Le Creuset. I have Le Creuset and honestly, I reach for my Vermicular more. Could be because it’s a smaller size and not as heavy. Seem like most people in the US have never heard of Vermicular - despite the excellent craftsmanship.
Staub have the advantages that matter most. However, both are excellent.
GREAT Review!!! 😄👍⭐️⭐️⭐️⭐️⭐️
I’ve been planning for a LONG time to get a New Cast Iron Enamel Dutch Oven (but couldn’t make up my mind - this video has helped A LOT 👍👍👍).
BUT, I do have one ☝️ Question: As noted, I presently have a Huge 7 QT Dutch Oven that I purchased from Costco - I love ❤️ it, and has lasted me for many years.
BUT, I found that around the lid - the rim ceramic “coating” has come off (over time) and is RUSTING.😱
Can anyone tell me if either Staub or Le Creuset’s rim coating is more “durable” (ie - “thicker/stronger”).
Thanks for anyones feedback on this 😂👍
Thank you. The rims on both are uncoated so you just need to dry them after washing.