The Staub black interior is a blessing from God! Friends and family that have the light interior, do not go from cooking to table because of embarrassment of the interior being stained and looking like they don’t clean it ever. And I don’t look at the interior to see if it’s browning I’ll look at the meat anyway. Love your video, fun and informative! I have several Staub Cocottes. Nice looking Cherry Cocotte!
Another great show. I love my Staub cookware and prefer it to Le Creuset. I have no problem with the dark interior and being able to see my food or the fond development. I agree that the America's Test Kitchen folks gave Staub a bad rap because some of their folks complained about the dark interiors. I don't consider them to be infallible in such matters and prefer to make my own judgments. Staub rocks!
I have both Staub and Le Creuset Dutch ovens. I use them interchangeably. I have no trouble with the black Staub interiors. Several years ago, the 4 qt. Staubs were on sale for $99. I bought several. They are the perfect size for no-knead bread. The dark interior is better for getting a nice brown crust on the bread.
I also bought the 4 qt Staub when it was on special and got hooked after using it. I then tried out the amazing pan (wok w/ half strainer and glass lid), a 7qt. oval cocotte, a 12” grille pan, and another 4 qt round. I have no trouble with the black interior and actually prefer it because it doesn’t look stained or unclean like the lighter interiors do. You are absolutely right about the bread too.
As the owner of both Staub and LC vessels, I have a question foe you: do you find that cooking in the LC is a somewhat more "cheerful" experience, seeing how bright the inside of the vessel is, as opposed to the darker interior of the Staub? This is not a performance question, but a subjective one. I never had the opportunity to cook with a Staub or dark-interiored LC casserole so I'm curious.
@@michaellupu2080 As I said, I use them interchangeably. Last Sunday, I started a pot of chili in the 7 qt. Le Creuset. My two pounds of dried beans had swelled up a lot after an overnight soak. The 7 qt. wouldn't accommodate the whole batch. I transferred the contents to a 13 qt. Staub. After everything was added, the Staub went into the oven for about 3 or 4 hours. I was not cheered by either pot's interior, but by the delicious chili that emerged.
@@michaellupu2080 I have a few of these Dutch Ovens. Most are round. I have a big oval Staub that I purchased at Williams-Sonoma on the advice of the salesclerk. I have used it to cook whole chickens. As you can imagine, while it works on a burner, the round ones have more nearly even heat distribution. I will add, that a 13 qt. full of chili is realy heavy. The 13 qt. weighs about 22 lbs. and then 10 qts. of chili probably adds another 20 lbs. When I moved it, I took the lid off, first.
I have both and bought LC first. I'm a Staub convert. I do like LC's big handles, but everything else I prefer Staub. Their pieces are just so handsome, and their lid is uncomparable. If you have trouble seeing food on something black, you're going to struggle in cooking, grills, ovens, open fire, nonstick, cast iron, carbon steel--All Black.
I have the 4 qt red cocotte oven and have no problem with the black enamel interior. In fact, I find it desirable. The weight is to be expected as it's a Dutch oven. It gets used quite often when it's beef/pork roast, whole chicken, or chili and gets the job done very well. Thanks for the video
I love my Staub, I have three. I never could cook a whole chicken where it comes out moist, fragrant and delicious, but with my Staub, success every time. Also use it when I bake my sourdough bread, excellent! Worth the investment.
I really do appreciate the fact, that you take your time to really get to know piece of equipment, that you're going to review. Thanks for review Uncle Scott.
The dark matt enamelled interior will actually develop patina over time which is similar to seasoned raw cast iron. I prefer this over the Le Creuset as it is far more non-stick. Also, it never looks dirty inside unlike the Le Creuset discolouration over time. But I have more than I need of both brands...
I’m excited for this one! I’m glad you clarified the interior for those that don’t currently use Staub. I also think some people are hesitant to buy these due to the confusion about the interior being enameled. I missed the poll, but haven’t had any issues with monitoring how my food is cooking or how a find is developing. My wife and I spent a long time researching and comparing Le Creuset and Staub. We decided on Staub and couldn’t be happier. They are fantastic cooking vessels. Thanks for the review!
Cocotte Suggestion: try a 7 hour lamb roast: for 2 people use a smaller cocotte. A full bulb of garlic (i.e. 10 or more cloves), leaving the cloves in their 'shirts'; carrots; 2 shallots; sprig of rosemary; bay leaf; brown rapidly the lamb on all sides in the cocotte in some oil; add the shallots, the garlic and the sliced carrots; add a glass and a half or so of white wine; add the rosemary and the lid; put in a pre heated oven at 90C (not more) and leave for 7 hours. Taste test: it should be possible to eat the lamb with a spoon :)
That's a great Tuscan soup! :) But you know what "ribollita" stands for? Boiled twice 😋 Usually after your soup is ready, fry some bread, put the bread on the bottom and cover it with the soup. Then boil it again. Everything is better fried :)
Another great review, thanks. I'm not a big stew guy but that one looks good, may have to make. The thing about fond on the dark interior, I think you can blame America's Test Kitchen. They complained in their dutch oven review, but they have a tendency to get hung up on issues few others care about.
I have one of those as well, things come out better in it. What I hate the most is hand washing it. It is pretty heavy to handle in a sink that is not too big. Other than that, it is real good quality.
Yea thats the beauty of it. Heavy lid does makes the quality difference in cooking. Taste so different from light lid to heavy lid.I was so blown away.
Staub is fantastic, never had a problem with the interior for seeing fond either. But my kitchen is fairly well lit so maybe that has to do with it. It also seems way easier to catch Staub pieces on a really good sale, as compared to Le Creuset. And it's nice that I think all standard Staub knobs are metal, idk why Le Creuset insists on the plastic polymer knobs that can barely handle 350 degrees or so.
I have both LC and Staub and use both regularly depending on what I’m cooking. I especially prefer the dark interior if any browning of meat is needed.
I finally purchased a staub 5.5 in gray after looking at them for years, I love dutch oven cooking but it was still hard for me to justify the cost...I baby it and keep it stored inside the original box when not in use...Ive had some cheaper dutch ovens but will say I think the staub has less sticking issues...especially roasts and chicken , ive never had to scrape food out of the staub when cleaning it...the enamel finish inside and out was perfect , I hand clean it and dry it then put a micro thin coating of veg oil inside before storing
The first thing I cooked was braised meatballs with a Marinara sauce. After browning my meatballs, I added the sauce and simmers very low for three hours. Oh my goodness! The best meatballs I have ever had!
I have the exact same Staub, and I've never used it for acidic/tomato dishes because I thought it wasn't enameled. After your review I re-checked the box and I can confirm as well it says that it is, although the interior doesn't feel as smooth as the ones from Le Creuseut. I'll give it a go this weekend, it's ratatouille season here in France and at last the vegetables I need started to drop a bit in price. Thanks Uncle Scott, this was really helpful, it is a wonderful stove-to-oven tool. By the way, when you unboxed it, did it have a sticker at the bottom with the name of the person who did the final check before clearing it to exit the factory? I remember that detail from mine, it was a very nice touch.
Not at all and I don’t have a light over my range however it seems to gather light from my window that’s near the stove no problem at all. I really love this Pot and am very grateful for it.
I like the videos. Kinda funny. I got my first stab a couple years ago and absolutely loved it! I have since purchased several more stub products. They are all beautiful and cook excellently. I don’t have any issues with the black interior. In fact I prefer it. White interiors brown eventually. My only issue is I am running out of cabinet space for all my stub pots and pans. See ya
Hi from France. I have 2 Staub cocottes and 2 Staub cast iron oven plates. What is it with all the people saying they 'can't see what's happening with a black interior'?? What are you expecting to see? I'm only interested in how the FOOD is cooking and I can always see the food... Even when making a sauce reduction from the caramelised residue, I can see perfectly fine. What are you talking about??
I’ve always wanted a Staub but never pulled the trigger. Not a money issue just that I have never needed one. But because of your video I’m ordering one asap. Thanks for the info and cheers🍷
I find Staub usually goes on sale for 50% off around the holidays. Know what piece/color you want and check the web daily from Thanksgiving to New Year's. I picked up the 7 & 4 qt cocottes last xmas and I use them at least once a week. Some of the juiciest whole chicken I've ever had.
Hey from Tampa St Pete. I love the Chameleon feature of the red paint. This looks like a nice, heirloom addition to the kitchen tools! Thank you for the video. BTW... you're little one is getting BIG!
I’m sure you will love it! Have you used it yet? I have the 37 cm oval and it’s been a workhorse! I have several both LC and Staub and highly prefer Staub - the black enamel sears so well.
I have a Le Creuset skillet with a dark enamel. I use it mainly for grilling and making pizza. Also if I need to grill lots of batches of meat. I don't really do pan sauces because I can not judge the state of the fond. Staub was developed with Paul Bocuse and they target professional chefs that probably do the delicate stuff in other pans and use the Staub for the "heavy lifting" no pun intended. After cooking a few times I think people will get used to the dark enamel.
After many years of seeking trial and error i have stuck with debuyere for carbon steel, staub for cast iron and demeyere for stainless steel. In my opinion, these are the best manufacturers in their fields
Late to the party, but if you put your bread dough on a piece of parchment, then lower it into your Dutch oven, it's painless to remove, just grab the paper and remove.
Working on it! I have an All-Clad D3 review up next, then some Mauviel M'Cooks, then the Demeyere. Using all of them...gotten backed up on getting the reviews out.
I'd be genuinely curious to see a side by side with this against like a 40 dollar Tramontina enameled. For example, the Staub being heavier, how does that affect a braise, can it simmer at a lower stove temp? What's the difference in moisture loss during a braise? Does it sear a steak any better? Because being real here, the Staub is pretty, but it's crazy more expensive, and does that mostly get you pretty, or does it actually help cooking? I'm not without complaints about my cheap enameled CI, but they're definitely not stopping me from making delicious food, and it seems like delicious food is the Uncle Scott metric of success.
Wow, that's amazing. I was looking at getting a dutch oven because I want to make my own bread and chili. Fantastic review and recipe examples. Unfortunately I have an electric stove from 1983 and buying a new one isn't top of the list until I move after the lease. Anyways, I have problems with the burners on my other pans so I am leary about messing up an expensive piece like this. I found you through deBuyer recommending you after I bought a carbon steel pan and I put a lot of work into trying to maintain it while my range has other plans. I use a... 2.5 quart I think, sauce pan for my deep frying, and I just leave the ghee in there forever. I was curious how you deal with the oil you used as well as any worries about scratching the enamel interior. It would surely be large enough for french fries and a chimichanga.
From the Cooks' Illustrated review of the Staub: RECOMMENDED: "This very durable pot was heavy enough to conduct heat well, and it had a nice broad cooking surface, which saved us time when we were browning in batches; however, the dark interior made it harder to see what was going on inside. The knob on its lid frequently became wiggly, though it was easy to tighten. The handles were looped, which we liked, but a little small. The lid had spikes designed to cycle moisture back into the food (though we saw no measurable benefit) and a deep ridge; both made it harder to clean." Le Creuset 7.25qt WINNER-HIGHLY RECOMMENDED "This perfect, pricey pot bested the competition again. It was substantial enough to hold and distribute heat evenly without being unbearably heavy. The light-colored interior combined with low, straight sides gave us good visibility and made it easy to monitor browning and thermometer position. The broad cooking surface saved us time since we could cook more food at once. The lid was smooth and easy to clean. This pot is expensive, but it was exceptionally resistant to damage."
🎉😊I just ordered one. I purchased a Amazon La Cuisine 5.5 qt cooks up to 500 degrees. However it arrived with a chipped lid and a rusty rim on the Pot. I will be returning it. It was designed in Ireland but made in China 🇨🇳 and box was crushed and not well packed.
Your videos are like my cookware Bible! Thank you for all you do. And, wanted to get your thoughts on Kitchen Craft waterless cookware. My genius husband just went and dropped well over $2k on a set because he watched a demonstration….sucker. Anyhow, I’m hoping he didn’t make a huge mistake. Any thoughts??
I have a stuab 4qt I love it no issues with for me, also have and had some enameled lodge just as good but I prefer the staub even over le cruste Peposo is a great dish I make it with short ribs bone on Beef, garlic, black pepper, red wine, simple easy
About 10 years ago, Macy’s recalled almost 1 million Martha Stewart dutch ovens, Harzard? The enamel coating on the cast iron casseroles was cracking or breaking during use and flying off as a projectile, posing a risk of laceration or burn hazard to the user or bystanders. Right here is the risk you’re taking with cheap brands, cos they are mass produced, both quality in production & quality control could never match Le Creuset or Staub.
Staub been making dutch ovens since 1924, Le Creuset since 1925 & both have become masters of enamel cookware, & their quality is second to none. Their products that don’t meet their very high standards are sold at very discounted prices as seconds, and seconds are practically always cosmetic imperfections, most common is a slightly different color or glaze. So with either brand, you’re guaranteed a lifetime of use plus can be passed down generations & this by itself, makes their value priceless! Where as with cheap brands, products with chipped, bubbling or uneven enamel are common! And you probably have to replace the other brands at least once in your lifetime, so why not pay more now & get guaranteed life time use in addition to better flavored food? Lids for both brands fit the tightest of all dutch ovens, I own both Le Creuset & Staub, Staub’s lids fit tighter than Le Creuset & Staub’s lids are also self-basting, and there is a noticeable difference if I cook stews , soups and roasting brussel sprouts in Le Creuset vs Staub! So imagine the difference with the cheaper brands, but you have to taste it to believe it!
Not sure if thats reason or not, in 2022 Martha's dutch ovens are closing out. They are selling on sale as Close out..not sure if that is related to quality control or its just time phase out. I bought Martha 6 qtr and 2.5 qtr. 2.5 qtz was a piece of garbage, chipped. 6 qtr is still going strong.
Uncle Scott, I have the 7.25qt Le Creuset which has a very light interior. Given the choice between a dark interior Staub or a light interior Le Creuset, I really don't understand why anyone would choose the dark one. It may be possible to judge the fond in a dark interior, but it will ALWAYS be easier to determine against a light interior.
I have owned both Le Creuset & Staub for more than 20 yrs. I prefer Le Creuset’s bright colors & the clean appearance of it’s light-colored sand interior, but right here is also a disadvantage of Le Creuset for me. It’s very high maintenance unless u don’t mind having stained cookware, I do, so only use Le Creuset on weekends when I have enough time to remove all residue stains. So for daily use & curries, I use Staub. Staub is easy to clean & if similar to raw cast iron, avoid dish soap, use only water & an occasional 10 minute soak with hot water & baking soda, it's textured matte interior actually does develop an oily coating over time that makes it become more non-stick. As for staub’s matte interior making it hard to monitor the browning process, I think Le Creuset’s light interior is a benefit for less experienced cooks! People have been cooking in raw cast iron for centuries & never had problem monitoring fond with the black interior. Just an fyi.. Le Creuset also has dutch ovens with dark interior, very popular in countries like Japan & Singapore. U can check them out on ebay! And Staub’s spiked lids are not a gimmick, they actually make a difference, and Staubs lids fit tighter than Le Creuset. I use staub for stews, soups and roasting brussel sprouts & the difference is noticeable. So, except for monitoring fond, staub wins in every category as a cooking vessel, Le Creuset wins in esthetics -colors, bigger handles (on new signature lines not classic line!) & is slightly lighter!
My work horses are a black Combekk sous chef 28cm and a Staub Braiser that don't leave the top of my range. That said, I use the Combekk to save my Staub Green big Coccote that I love so much for special cooking and guests. I have probably 10 different Staub pans and the black enamel is just fantastic and strong (and most important, food taste amazing). I also love the Staub regular knobs (not the animal ones) and I always replace all my other brands cast irons with them. I have Le Creuset and other light enamel pans that I don't use that often (they stain and look fragile). I don't like the Staub lid holder, too expensive for what they offer. I'm looking for a Lava Cassarole, has anyone been using them?
@UncleScottsKitchen - great video, loved how you detailed the Staub dutch oven pot as well as example recipes (especially loved the double fried chicken!), keep up the great work!
Thank you for the good review! I might use my Dutch haben for stew now too and not only for bread 😅 Can you please make a review about the de Buyer carbine PLUS wok 35cm? I have to admit I only found the wok on the European homepage. But If you can you hands on it to do a review, that would be amazing!
I have 6 Staub pieces. They’re a fantastic product. They are expensive but they’re not something that you will need to replace in this lifetime, and if you’re a Hindi, they’re not something you will need to replace in the next several lifetimes. (Reincarnation) , for the uninitiated. 😂
@@UncleScottsKitchen awesome, thank you! Also thanks for all of the hard work you put into these videos, it's much appreciated. I'm a fellow pan/kitchen gadget junky.
❤ Thanks for the in-depth review. I already have a huge family-style Kuhn Rikon pressure cooker & the Staub braiser… but this pot is a work of art and my fav colour is on sale… I don’t have room for it, but I don’t think I can resist. Hopefully, you’ll be getting the 5.5Q one too so you can do a comparison😁 Love you’re chill, informative & funny approach. Makes me happy😃❤️ Btw, not bothered by the black interior… like how it doesn’t stain. Actually prefer it to the lighter interior.
Hi, Uncle Scott! I was thinking of getting an oval Staub cocotte for roasted chicken, roast beef... What size would you suggest, 7 qt, 8.5 qt. or larger? Large enough for turkey even I would imagine, but is it worth it? I’d definitely want something for chicken and roast beef. So that’s my main question. You also mentioned a smaller round one would be more suited to baking bread. Would that be the 5.5 or 4 qt? What if I wanted to make a large batch of spaghetti sauce with ground beef, is the 7 qt enough, or should I go for the 9? Then again, one must consider how often that pot will be used. So, would the 9 qt even be worth it? I’m sorry if I’m all over the place, but it’s 4 o’clock in the morning over here lol Basically, since the Staub is so good, but also prohibitively expensive, I need to think strategically here, that’s why I’m asking what you think. Merci d’avance/Thank You in advance, Pierre in Montreal
Addendum - I just thought that getting an 8.5 oval could be used for large batch cooking (spaghetti sauces, brown beans, and what not)... Is the 8.5 oval large for turkey? Would you try boiling lobsters even? Thanks again 😊
Somehow I find this guy really amusing))))) lol This really weird sense of humour… quirky but actually funny) he’s probably smart. If your lot in life is to be a peasant - well, Tuscan peasant is the way to go… 😂
Uncle Scott I don’t get it ? What is the difference between my Martha Stewart $70 Dutch oven and a Staub or LeCreuset one for $400? I just don’t get it? They all bake, fry and braise . I just don’t get it? Staub cookware is beautiful no doubt , but all enameled cast iron
Let's just take a look at Asian manufacturing vs. French. With Asian, you might just be getting a cheaper copy of a real deal piece of French cookware. Which may be fine, or may not. The molecules MIGHT be the same but then again, they might not. French have environmental standards, workers' rights, consumer protections, etc etc that I don't think exist in Asia. If the pans are exactly the same but one is made with semi-forced labor to save money, that bothers me. Some Asian manufacturers have used lead in their enameled coatings too. Lodge, for example, makes their enameled cast iron in China, and on their website they say they have a program to check the pieces for lead. On one hand that is reassuring, but on the other, why would they even need to check? I don't have any of those type concerns with a Staub or Le Creuset. If you go to the Alibaba site and search for dutch ovens, look at what pops up... they look pretty familiar. If you can get a celebrity to license his or her name and slap it on some cheap Asian made gear with who knows what in the enamel, it might seem like a real-deal French piece, but to me it's just not the same thing. I'd rather pay up a little for the French. Then again, the Asian MIGHT be just fine, but I just don't have the same confidence in it.
@@UncleScottsKitchen I remember reading a recipe on Cooks Illustrated about sunshine who bought a Mario Batali brand Dutch oven and it chipped. That's what will happen with the cheap ones most often.
I’m Finnish so I prefer keeping my money within my own continent purchasing ”homemade” European products and less stuff from overseas. The workers’ human rights, fair salary, the safety of materials used. I can trust EU chemical safety regulation. That’s why I’ve purchased German, French and Belgian ceramics and stainless steel cookware too (middle age upgrade!). Thank you Uncle Scott for your videos! You have fans even in the Nordic countries!
I wouldn’t paint all Asian cookware (or employee rights) with the same brush. Chinese made, fit and finish won’t be as great but not all is bad. However, Japanese and Korean products are quite good. Having worked in manufacturing for over 20 years, Lodge likely marketed their Lead testing methods to quell xenophobic mentalities like the ones in this comment section. Scott, love the channel but I suggest you re-read your response and consider if that’s a fair assessment of Asian production and business practices. Heck, just say it’s China, they make junk, and that’s a fair. To me, it just comes off as super Eurocentric and all things Asian made is bad. But then again, it’s a free country, u do you.
@@Luke.Cooking I believe he is generally referring to chinese made, the majority of lower price goods are chinese made....especially cookware , though some companies employ strict quality control in electronics like apple- asus etc.
That color is called grenadine. Only certain colors are majolique, the website and google shows you the colors. Another is sapphire, basil, and graphite
Any tricks to clean it? Mine seems to burn food quite easily I am shocked. I cook on Medium or medium low on a smooth top Electric stove. I am constantly adding liquid it doesn’t seem like even heat. I have a cheep cast iron pot 6 qt. It’s great. Much more even heat and cleans much more easily Help me enjoy this pot, please I almost gave it away this afternoon it’s so difficult to clean. I used Baking soda Vinegar Dawn Dishwasher soap Scrub with a scotch Brite scrubber. I am wore out from downward pressure trying to loose food off the bottom Finally tonight Rock salt and baking soda Took it to the living room and scrubbed while I watched TV What a job. That works the best. Rock salt and baking soda But I just don’t know if this is a pot for me. It’s certainly cute on my stove I will say that. If I could simply clean it. Easier that would help a lot
Season it. I know you don't need to but it will make it almost nonstick and helps with cleaning. Get some buzzy wax, only code the insight, put it upside down in the oven on high heat...
Wow, what an ordeal you've gone through! I clean my Staub cookware exactly the same as I do my Le Creuset. As soon as the pan has cooled down after removing all the food, I fill it up past the food line with warm, sudsy water and just let it soak. I usually let it soak for at least an hour or even overnight. When I'm ready to wash it, I pour off the water and wash the pot or pan in hot, sudsy water using a nylon scrubber like a Dobie and some Bon Ami cleanser using gentle, circular scrubbing pressure. They come out clean as new. NOTE: I would NOT use any other type of cleanser than the Bon Ami brand or it will scratch your cookware. I hope that helps!
I'm puzzled about your problems with food scorching or burning. Other than the pan possibly being defective, I wonder what kind of cooking oil you are using and how much. You should NEVER use cooking sprays like PAM. They have ingredients that will clog and build up on the cookware surface, making it very hard to clean. I've used several different brands and types of cookware over the years. Without exception, they all recommended NOT to use cooking sprays on them. I always preheat my Staub or Le Creuset cookware slowly over 5 to 7 minutes, gradually increasing the heat level from low up to the cooking temperature that I want to use--before adding any cooking oil to the pan. Then, let the oil come up to cooking temperature before adding the food to the pan. Your Staub pot should perform like your cast iron pot. I hope some of these tips will help you.
If toxic chemicals are a big concern I’d be careful ordering items made in China. Many products have concerns of lead. Staub & Le Creuset are made in France haven’t heard any complaints of toxins in the materials.
It may not be the same buying online, but there are some marketing experts who say when you are looking at a store shelf, a consumer buys a package, and the product is just what's inside. Kind of crazy!
The Staub 4 qt. Round Cocotte dutch oven is going from $257-319 today on Amazon. I’m using a family hand-me down 10 qt. Copco (Denmark) cast iron dutch oven. A used one, right down to the orange color, is available today on eBay for $25. Paying >$250 for a dutch oven is ludicrous. If a new one is wanted, the Lodge can be had for far less. The best deal is to hit the local garage / yard sale circuit and pick up one for ten bucks.
Q, I bought the Lodge from Target. It came with pot and pan lid. It works great except rust. After washing into water n drying up, I noted that black rust is sticking in towel. I am afraid of getting cancer something from the rust residual. Is it normal after washing it? How you clean the pot? Do you rub the oil after drying?
@@OctPSfever it should be fine, just hand wash and dry it...put some veg oil on the bare black lip of the bottom section...dont use metal utensils inside of the pot as they may damage enamel ...
I believe the edges on the lid are for ice, to keep the lid cold for a better circulation of the moist inside the pan. The ribbon on the lid was a Dutch flag because of it being a Dutch oven.
The flag on the lid, could be Dutch flag or French flag, both of them have blue, white and red stripes. One had vertical stripes and the other horizontal stripes.
Williams-Sonoma and Sur la Table have semi-annual sales on the Staub 4-quart version for $99. That’s how I got mine in 2020. Looks just like the Cerise one in the video, just smaller. I’d love the 7-quart but it’s just two of us.
This size gets on sale regularly in Europe at least. (Usually the bigger sizes go on sale more. Often times you can get a 7.25 quart at a price close to the 4 quart) I live in Bulgaria but order from an Italian online shop (Yay EU and no import duties) Currently there is a Halloween sale of this exact Staub size in the Cinnamon color for 170 Euros. Shipping to my country is around 22 Euro which is not bad for such a heavy piece. I think there must be some sales in the US as well. If not, if you save 1 dollar a day - it will probably take a year at most (if not half a year) to buy one. Just buy from a reputable place. I have bought Le Creuset directly from Le Creuset, from Amazon and from this Italian online store and am happy with the results. Wish you buy your dream cookware without selling blood :)
I disagree. I have a pressure cooker that I like very much and it generally does a good job. I've been using pressure cookers for 48 years so I guess you could say I'm a fan. I mostly use it in the warmer months when I don't want to have my oven on for hours to do a traditional braise. But I love when the cooler seasons come along because that is braising weather! I've made many of the same dishes in both my pressure cooker and one of my enameled cast iron Dutch ovens. The Dutch oven always delivers the best results hands down. The meat is always more tender and shrinks less than when made in the pressure cooker. The flavors are better developed, deeper and richer. I have better control over the amount of liquid in the dish. Don't get me wrong. My pressure cooker is a valued cooking tool and one I wouldn't want to do without. But along with my Staub and Le Creuset, they have all earned a place in my kitchen.
@@BCSpecht89 Fair points well made Beverly. The only meat I use my oven for is roast chicken and my slow cooker sits on top of my kitchen units unused. A properly cooked brisket tastes great in a pressure cooker and saves a fortune over turning the oven on for 5-6 hours. 👍
Would you care to share your recipe for your pressure cooked brisket? My hubby loves beef brisket no matter what the season. Good point about the cost of having the oven on for hours to do a traditional braise. The cost of everything is getting downright painful.
@@BCSpecht89 Sure thing. A pressure cooked brisket only takes about 90 minutes and can be quickly put together. 1. Seal the brisket (say 1kg) in the pressure cooker in the oil of your choice (I use olive oil) until brown all over. 2. Add a rough chopped onion and carrot around the brisket and cook for a few minutes until the onions start to colour a little. 3. Add 1 large glass or 1/3 bottle of red wine. 4. Add 1 beef stock cube. 5. Add boiling water to so the level is about halfway up the height of the brisket. 6. Add salt and pepper and Italian seasoning. 7. Cook for 90 minutes and then turn off the heat. You can pour tap water over the top of the pressure cooker to quickly reduce pressure or just leave it to reduce pressure as it cools if you're not in a rush. 8. Remove the brisket, liquidise the leftover pan liquor and add gravy granules until you get the correct consistency. Hope you give that a try. 🙂
Thanks! I like your tip about adding boiling water to the cooker. It will save time while bringing the sealed cooker up to temperature. Never too old to learn news tricks!
@@blackdirtlover One day they will fail on you all at the same time. And you have a mental problem. Who collects 26 dutch oven? Only a mentally ill person.
@@Layput Yawn, never will happen. Imagine being this weird and spiteful because you cant use simple cookware properly. You're the only one here with a deficit on common sense and brains. Pathetic to be honest.
@@Layput Your lack of simple comprehension is showing, where did I say I owned 26 dutch ovens, moron? I have 26 pieces of various Staub cookware, also I can afford to.😂 So there's that.
@@DieFliegeinderSuppe The company (and its founder, Francis Staub) are from Alsace, but that doesn’t mean the name is pronounced with German vowel qualities rather than French.
![[MV] A leap of faith...ความเชื่อใจครั้งสุดท้าย (From "Petrichor the series")](http://i.ytimg.com/vi/U1piZH2CNXA/mqdefault.jpg)
The Staub black interior is a blessing from God!
Friends and family that have the light interior, do not go from cooking to table because of embarrassment of the interior being stained and looking like they don’t clean it ever.
And I don’t look at the interior to see if it’s browning I’ll look at the meat anyway.
Love your video, fun and informative!
I have several Staub Cocottes.
Nice looking Cherry Cocotte!
Changed from LeCrueset to Staub a while ago, I would never change back. Fantastic quality. Great video as ever.
Nooooooooo
Another great show. I love my Staub cookware and prefer it to Le Creuset. I have no problem with the dark interior and being able to see my food or the fond development. I agree that the America's Test Kitchen folks gave Staub a bad rap because some of their folks complained about the dark interiors. I don't consider them to be infallible in such matters and prefer to make my own judgments. Staub rocks!
True
Just ordered a 28cm 6.7 Litre version here in Ireland. Can’t wait!
I have a deep blue oval dutch oven. The enamel appears to be a foot thick- these are beautifully made pieces.
I need a deep blue next.
I have both Staub and Le Creuset Dutch ovens. I use them interchangeably. I have no trouble with the black Staub interiors. Several years ago, the 4 qt. Staubs were on sale for $99. I bought several. They are the perfect size for no-knead bread. The dark interior is better for getting a nice brown crust on the bread.
I also bought the 4 qt Staub when it was on special and got hooked after using it. I then tried out the amazing pan (wok w/ half strainer and glass lid), a 7qt. oval cocotte, a 12” grille pan, and another 4 qt round. I have no trouble with the black interior and actually prefer it because it doesn’t look stained or unclean like the lighter interiors do. You are absolutely right about the bread too.
As the owner of both Staub and LC vessels, I have a question foe you: do you find that cooking in the LC is a somewhat more "cheerful" experience, seeing how bright the inside of the vessel is, as opposed to the darker interior of the Staub?
This is not a performance question, but a subjective one.
I never had the opportunity to cook with a Staub or dark-interiored LC casserole so I'm curious.
@@michaellupu2080 As I said, I use them interchangeably. Last Sunday, I started a pot of chili in the 7 qt. Le Creuset. My two pounds of dried beans had swelled up a lot after an overnight soak. The 7 qt. wouldn't accommodate the whole batch. I transferred the contents to a 13 qt. Staub. After everything was added, the Staub went into the oven for about 3 or 4 hours. I was not cheered by either pot's interior, but by the delicious chili that emerged.
@@frankcorrect6999 thanks frank! Are both round?
@@michaellupu2080 I have a few of these Dutch Ovens. Most are round. I have a big oval Staub that I purchased at Williams-Sonoma on the advice of the salesclerk. I have used it to cook whole chickens. As you can imagine, while it works on a burner, the round ones have more nearly even heat distribution. I will add, that a 13 qt. full of chili is realy heavy. The 13 qt. weighs about 22 lbs. and then 10 qts. of chili probably adds another 20 lbs. When I moved it, I took the lid off, first.
I have both and bought LC first. I'm a Staub convert. I do like LC's big handles, but everything else I prefer Staub. Their pieces are just so handsome, and their lid is uncomparable. If you have trouble seeing food on something black, you're going to struggle in cooking, grills, ovens, open fire, nonstick, cast iron, carbon steel--All Black.
We own both Staub and Le Creuset pots and love them both. But the Staub is a slight favorite. 🙂
Same here!
I have the 4 qt red cocotte oven and have no problem with the black enamel interior. In fact, I find it desirable. The weight is to be expected as it's a Dutch oven. It gets used quite often when it's beef/pork roast, whole chicken, or chili and gets the job done very well. Thanks for the video
Do you ever find the 4 quart too small? What other types of things do you cook in it?
Scott:
If you love your Staub Cocotte, get it a Staub Pig Knob. It'll be the happiest piece of cookware in your kitchen.
Regards,
Greg in Draper
I love my Staub, I have three. I never could cook a whole chicken where it comes out moist, fragrant and delicious, but with my Staub, success every time. Also use it when I bake my sourdough bread, excellent! Worth the investment.
I really do appreciate the fact, that you take your time to really get to know piece of equipment, that you're going to review. Thanks for review Uncle Scott.
My wife and I have two Staub pots, and we love them! Sure, they're heavy to lug around, particularly when washing up, but very nice to cook in.
The dark matt enamelled interior will actually develop patina over time which is similar to seasoned raw cast iron. I prefer this over the Le Creuset as it is far more non-stick. Also, it never looks dirty inside unlike the Le Creuset discolouration over time. But I have more than I need of both brands...
I’m excited for this one! I’m glad you clarified the interior for those that don’t currently use Staub. I also think some people are hesitant to buy these due to the confusion about the interior being enameled. I missed the poll, but haven’t had any issues with monitoring how my food is cooking or how a find is developing. My wife and I spent a long time researching and comparing Le Creuset and Staub. We decided on Staub and couldn’t be happier. They are fantastic cooking vessels. Thanks for the review!
Cocotte Suggestion: try a 7 hour lamb roast: for 2 people use a smaller cocotte. A full bulb of garlic (i.e. 10 or more cloves), leaving the cloves in their 'shirts'; carrots; 2 shallots; sprig of rosemary; bay leaf; brown rapidly the lamb on all sides in the cocotte in some oil; add the shallots, the garlic and the sliced carrots; add a glass and a half or so of white wine; add the rosemary and the lid; put in a pre heated oven at 90C (not more) and leave for 7 hours. Taste test: it should be possible to eat the lamb with a spoon :)
That's a great Tuscan soup! :)
But you know what "ribollita" stands for?
Boiled twice 😋
Usually after your soup is ready, fry some bread, put the bread on the bottom and cover it with the soup. Then boil it again.
Everything is better fried :)
I own two Staubs and adore them! I have never had a hard time seeing if my food was browned.
Another great review, thanks. I'm not a big stew guy but that one looks good, may have to make. The thing about fond on the dark interior, I think you can blame America's Test Kitchen. They complained in their dutch oven review, but they have a tendency to get hung up on issues few others care about.
I absolutely hate a dark interior. I use my Le Creuset 5.5 qt dutch oven at least 5 days a week.
ATK is best in their field. So is J.Pepin. They both prefer LC.
I have one of those as well, things come out better in it.
What I hate the most is hand washing it. It is pretty heavy to handle in a sink that is not too big. Other than that, it is real good quality.
I love cooking with Staub dutch ovens and have 3 different sizes. The lids magically baste the food during cooking so the results are delicious.
Yea thats the beauty of it. Heavy lid does makes the quality difference in cooking. Taste so different from light lid to heavy lid.I was so blown away.
Staub is fantastic, never had a problem with the interior for seeing fond either. But my kitchen is fairly well lit so maybe that has to do with it. It also seems way easier to catch Staub pieces on a really good sale, as compared to Le Creuset. And it's nice that I think all standard Staub knobs are metal, idk why Le Creuset insists on the plastic polymer knobs that can barely handle 350 degrees or so.
I have both LC and Staub and use both regularly depending on what I’m cooking. I especially prefer the dark interior if any browning of meat is needed.
That’s one thing. Another reason to have a Staub is - you will never stain that black interior!
I finally purchased a staub 5.5 in gray after looking at them for years, I love dutch oven cooking but it was still hard for me to justify the cost...I baby it and keep it stored inside the original box when not in use...Ive had some cheaper dutch ovens but will say I think the staub has less sticking issues...especially roasts and chicken , ive never had to scrape food out of the staub when cleaning it...the enamel finish inside and out was perfect , I hand clean it and dry it then put a micro thin coating of veg oil inside before storing
The first thing I cooked was braised meatballs with a Marinara sauce. After browning my meatballs, I added the sauce and simmers very low for three hours. Oh my goodness! The best meatballs I have ever had!
between Staub and LC I prefer the Staub
I have the exact same Staub, and I've never used it for acidic/tomato dishes because I thought it wasn't enameled.
After your review I re-checked the box and I can confirm as well it says that it is, although the interior doesn't feel as smooth as the ones from Le Creuseut.
I'll give it a go this weekend, it's ratatouille season here in France and at last the vegetables I need started to drop a bit in price. Thanks Uncle Scott, this was really helpful, it is a wonderful stove-to-oven tool.
By the way, when you unboxed it, did it have a sticker at the bottom with the name of the person who did the final check before clearing it to exit the factory? I remember that detail from mine, it was a very nice touch.
My opinion is this, use and cook with you like, the end product is what matters especially if it's for your family
Not at all and I don’t have a light over my range however it seems to gather light from my window that’s near the stove no problem at all. I really love this Pot and am very grateful for it.
I have a Staub dutch oven. Works wonderfully!
I like the videos. Kinda funny. I got my first stab a couple years ago and absolutely loved it! I have since purchased several more stub products. They are all beautiful and cook excellently. I don’t have any issues with the black interior. In fact I prefer it. White interiors brown eventually. My only issue is I am running out of cabinet space for all my stub pots and pans. See ya
Hi from France. I have 2 Staub cocottes and 2 Staub cast iron oven plates. What is it with all the people saying they 'can't see what's happening with a black interior'?? What are you expecting to see? I'm only interested in how the FOOD is cooking and I can always see the food... Even when making a sauce reduction from the caramelised residue, I can see perfectly fine. What are you talking about??
Who knows, but in every other field like art and photography if you put things in front of a black background it shows colors better.
Idk see how the dark interior throws people off when most people cook with those cheap Teflon non stick pans that are black on the inside too 🙄
I’ve always wanted a Staub but never pulled the trigger. Not a money issue just that I have never needed one. But because of your video I’m ordering one asap. Thanks for the info and cheers🍷
It’s been my go to. I gave my le creuset to my kids.
I find Staub usually goes on sale for 50% off around the holidays. Know what piece/color you want and check the web daily from Thanksgiving to New Year's. I picked up the 7 & 4 qt cocottes last xmas and I use them at least once a week. Some of the juiciest whole chicken I've ever had.
Hey from Tampa St Pete. I love the Chameleon feature of the red paint. This looks like a nice, heirloom addition to the kitchen tools! Thank you for the video. BTW... you're little one is getting BIG!
Staub was acquired by Zwilling Group. Zwilling is on a buying frenzy of high end cookware such as WMF, Demeyere, and Miyabi knives.
You have an Exquisite stove with perfect lighting and that will make a difference. So glad you do it is beautiful.
I snagged one of those Staub Cocotte's at a steal of a price from Milk Street, I think, and I love it!
Just bought my wife one. Can’t wait to taste the dishes she cooks up! Nice video!
My wife cooked in one of my Staubs last night... made some great corn chowder. They are great dutch ovens!
Just ordered the oval version of this. Thanks for the review.
I’m sure you will love it! Have you used it yet? I have the 37 cm oval and it’s been a workhorse! I have several both LC and Staub and highly prefer Staub - the black enamel sears so well.
I have a Le Creuset skillet with a dark enamel.
I use it mainly for grilling and making pizza.
Also if I need to grill lots of batches of meat.
I don't really do pan sauces because I can not judge the state of the fond.
Staub was developed with Paul Bocuse and they target professional chefs that probably do the delicate stuff in other pans and use the Staub for the "heavy lifting" no pun intended.
After cooking a few times I think people will get used to the dark enamel.
After many years of seeking trial and error i have stuck with debuyere for carbon steel, staub for cast iron and demeyere for stainless steel.
In my opinion, these are the best manufacturers in their fields
Late to the party, but if you put your bread dough on a piece of parchment, then lower it into your Dutch oven, it's painless to remove, just grab the paper and remove.
That’s how I do it, too.
When can we expect a Demeyere review from you? Really looking forward to it!
Working on it! I have an All-Clad D3 review up next, then some Mauviel M'Cooks, then the Demeyere. Using all of them...gotten backed up on getting the reviews out.
I'd be genuinely curious to see a side by side with this against like a 40 dollar Tramontina enameled. For example, the Staub being heavier, how does that affect a braise, can it simmer at a lower stove temp? What's the difference in moisture loss during a braise? Does it sear a steak any better? Because being real here, the Staub is pretty, but it's crazy more expensive, and does that mostly get you pretty, or does it actually help cooking? I'm not without complaints about my cheap enameled CI, but they're definitely not stopping me from making delicious food, and it seems like delicious food is the Uncle Scott metric of success.
Wow, that's amazing. I was looking at getting a dutch oven because I want to make my own bread and chili. Fantastic review and recipe examples. Unfortunately I have an electric stove from 1983 and buying a new one isn't top of the list until I move after the lease. Anyways, I have problems with the burners on my other pans so I am leary about messing up an expensive piece like this. I found you through deBuyer recommending you after I bought a carbon steel pan and I put a lot of work into trying to maintain it while my range has other plans. I use a... 2.5 quart I think, sauce pan for my deep frying, and I just leave the ghee in there forever. I was curious how you deal with the oil you used as well as any worries about scratching the enamel interior. It would surely be large enough for french fries and a chimichanga.
“I would fire the camera men but it’s me” 😂😂😂 enjoyed this video
From the Cooks' Illustrated review of the Staub:
RECOMMENDED:
"This very durable pot was heavy enough to conduct heat well, and it had a nice broad cooking surface, which saved us time when we were browning in batches; however, the dark interior made it harder to see what was going on inside. The knob on its lid frequently became wiggly, though it was easy to tighten. The handles were looped, which we liked, but a little small. The lid had spikes designed to cycle moisture back into the food (though we saw no measurable benefit) and a deep ridge; both made it harder to clean."
Le Creuset 7.25qt
WINNER-HIGHLY RECOMMENDED
"This perfect, pricey pot bested the competition again. It was substantial enough to hold and distribute heat evenly without being unbearably heavy. The light-colored interior combined with low, straight sides gave us good visibility and made it easy to monitor browning and thermometer position. The broad cooking surface saved us time since we could cook more food at once. The lid was smooth and easy to clean. This pot is expensive, but it was exceptionally resistant to damage."
I love staub🥰 Thanks for the review
Love Woks of Life! Really authentic Chinese cooking :)
Fantastic site!
🎉😊I just ordered one.
I purchased a Amazon La Cuisine 5.5 qt cooks up to 500 degrees. However it arrived with a chipped lid and a rusty rim on the Pot.
I will be returning it. It was designed in Ireland but made in China 🇨🇳 and box was crushed and not well packed.
Your videos are like my cookware Bible! Thank you for all you do. And, wanted to get your thoughts on Kitchen Craft waterless cookware. My genius husband just went and dropped well over $2k on a set because he watched a demonstration….sucker. Anyhow, I’m hoping he didn’t make a huge mistake. Any thoughts??
Once using Staub, all other pots gathers dust. :)
Not LC
I have a stuab 4qt I love it no issues with for me, also have and had some enameled lodge just as good but I prefer the staub even over le cruste
Peposo is a great dish I make it with short ribs bone on
Beef, garlic, black pepper, red wine, simple easy
I would have used short ribs but I mights well have been cooking a pot of gold nuggets!
@@UncleScottsKitchen they have sky rocketed in price. Just like gas has
About 10 years ago, Macy’s recalled almost 1 million Martha Stewart dutch ovens, Harzard? The enamel coating on the cast iron casseroles was cracking or breaking during use and flying off as a projectile, posing a risk of laceration or burn hazard to the user or bystanders. Right here is the risk you’re taking with cheap brands, cos they are mass produced, both quality in production & quality control could never match Le Creuset or Staub.
Staub been making dutch ovens since 1924, Le Creuset since 1925 & both have become masters of enamel cookware, & their quality is second to none. Their products that don’t meet their very high standards are sold at very discounted prices as seconds, and seconds are practically always cosmetic imperfections, most common is a slightly different color or glaze. So with either brand, you’re guaranteed a lifetime of use plus can be passed down generations & this by itself, makes their value priceless! Where as with cheap brands, products with chipped, bubbling or uneven enamel are common!
And you probably have to replace the other brands at least once in your lifetime, so why not pay more now & get guaranteed life time use in addition to better flavored food? Lids for both brands fit the tightest of all dutch ovens, I own both Le Creuset & Staub, Staub’s lids fit tighter than Le Creuset & Staub’s lids are also self-basting, and there is a noticeable difference if I cook stews , soups and roasting brussel sprouts in Le Creuset vs Staub! So imagine the difference with the cheaper brands, but you have to taste it to believe it!
Not sure if thats reason or not, in 2022 Martha's dutch ovens are closing out. They are selling on sale as Close out..not sure if that is related to quality control or its just time phase out. I bought Martha 6 qtr and 2.5 qtr. 2.5 qtz was a piece of garbage, chipped. 6 qtr is still going strong.
The black interior of the Staub Dutch oven is to preserve as much as possible the natural roughness of the material and its ability to brown meats.
I was just browsing for buying a dutch oven, good timing.
Uncle Scott, I have the 7.25qt Le Creuset which has a very light interior.
Given the choice between a dark interior Staub or a light interior Le Creuset, I really don't understand why anyone would choose the dark one.
It may be possible to judge the fond in a dark interior, but it will ALWAYS be easier to determine against a light interior.
I have owned both Le Creuset & Staub for more than 20 yrs. I prefer Le Creuset’s bright colors & the clean appearance of it’s light-colored sand interior, but right here is also a disadvantage of Le Creuset for me. It’s very high maintenance unless u don’t mind having stained cookware, I do, so only use Le Creuset on weekends when I have enough time to remove all residue stains. So for daily use & curries, I use Staub. Staub is easy to clean & if similar to raw cast iron, avoid dish soap, use only water & an occasional 10 minute soak with hot water & baking soda, it's textured matte interior actually does develop an oily coating over time that makes it become more non-stick.
As for staub’s matte interior making it hard to monitor the browning process, I think Le Creuset’s light interior is a benefit for less experienced cooks! People have been cooking in raw cast iron for centuries & never had problem monitoring fond with the black interior. Just an fyi.. Le Creuset also has dutch ovens with dark interior, very popular in countries like Japan & Singapore. U can check them out on ebay!
And Staub’s spiked lids are not a gimmick, they actually make a difference, and Staubs lids fit tighter than Le Creuset. I use staub for stews, soups and roasting brussel sprouts & the difference is noticeable. So, except for monitoring fond, staub wins in every category as a cooking vessel, Le Creuset wins in esthetics -colors, bigger handles (on new signature lines not classic line!) & is slightly lighter!
My work horses are a black Combekk sous chef 28cm and a Staub Braiser that don't leave the top of my range. That said, I use the Combekk to save my Staub Green big Coccote that I love so much for special cooking and guests. I have probably 10 different Staub pans and the black enamel is just fantastic and strong (and most important, food taste amazing). I also love the Staub regular knobs (not the animal ones) and I always replace all my other brands cast irons with them. I have Le Creuset and other light enamel pans that I don't use that often (they stain and look fragile). I don't like the Staub lid holder, too expensive for what they offer. I'm looking for a Lava Cassarole, has anyone been using them?
did you find another lid holder usable on the heavy staub lids?
@UncleScottsKitchen - great video, loved how you detailed the Staub dutch oven pot as well as example recipes (especially loved the double fried chicken!), keep up the great work!
Thank you for the good review! I might use my Dutch haben for stew now too and not only for bread 😅
Can you please make a review about the de Buyer carbine PLUS wok 35cm? I have to admit I only found the wok on the European homepage. But If you can you hands on it to do a review, that would be amazing!
If you want a wok I suggest getting a cheap non-coated carbon steel one.
I have 6 Staub pieces. They’re a fantastic product. They are expensive but they’re not something that you will need to replace in this lifetime, and if you’re a Hindi, they’re not something you will need to replace in the next several lifetimes. (Reincarnation) , for the uninitiated. 😂
Everything I have cooked has been beautiful
Dark bottoms make it difficult to see in improperly lit kitchens, which is why you don’t have issues with it
Uncle Scott do you have a suggested Ribollita recipe you like? Thanks!
Indeed I do! Try this one: th-cam.com/video/rI6d87xhXlQ/w-d-xo.html
@@UncleScottsKitchen awesome, thank you! Also thanks for all of the hard work you put into these videos, it's much appreciated. I'm a fellow pan/kitchen gadget junky.
Thanks, Holmes! Always nice to meet another pan junky!
LOVE LOVE YOUR CHANNEL.
Good one,
I've been shrimp eyeing that black Staub pig pot...🐷🐖🐷
Hopefully you'll be doing that one soon...👍🤷♂️
❤ Thanks for the in-depth review. I already have a huge family-style Kuhn Rikon pressure cooker & the Staub braiser… but this pot is a work of art and my fav colour is on sale… I don’t have room for it, but I don’t think I can resist.
Hopefully, you’ll be getting the 5.5Q one too so you can do a comparison😁
Love you’re chill, informative & funny approach.
Makes me happy😃❤️
Btw, not bothered by the black interior… like how it doesn’t stain. Actually prefer it to the lighter interior.
What brand is your gorgeous stove please.
I believe he mentioned in a separate video it is an Ilve
In the Staub booklet it says not to heat the pan dry. Use a bit of oil to avoid overheating.
How is your Staub holding up?
Hi, Uncle Scott! I was thinking of getting an oval Staub cocotte for roasted chicken, roast beef... What size would you suggest, 7 qt, 8.5 qt. or larger? Large enough for turkey even I would imagine, but is it worth it? I’d definitely want something for chicken and roast beef. So that’s my main question. You also mentioned a smaller round one would be more suited to baking bread. Would that be the 5.5 or 4 qt? What if I wanted to make a large batch of spaghetti sauce with ground beef, is the 7 qt enough, or should I go for the 9? Then again, one must consider how often that pot will be used. So, would the 9 qt even be worth it? I’m sorry if I’m all over the place, but it’s 4 o’clock in the morning over here lol Basically, since the Staub is so good, but also prohibitively expensive, I need to think strategically here, that’s why I’m asking what you think. Merci d’avance/Thank You in advance, Pierre in Montreal
Addendum - I just thought that getting an 8.5 oval could be used for large batch cooking (spaghetti sauces, brown beans, and what not)... Is the 8.5 oval large for turkey? Would you try boiling lobsters even? Thanks again 😊
Get a 3qt
Holy Smokes, I’m looking into buying a Chicken Express deep fryer and what do I see, Uncle Scott deep fry reviews. Pretty cool, huh 😉
Somehow I find this guy really amusing))))) lol
This really weird sense of humour… quirky but actually funny) he’s probably smart.
If your lot in life is to be a peasant - well, Tuscan peasant is the way to go… 😂
How does it clean? Any tips?
Staub cleans up beautifully!!
Uncle Scott I don’t get it ? What is the difference between my Martha Stewart $70 Dutch oven and a Staub or LeCreuset one for $400?
I just don’t get it? They all bake, fry and braise .
I just don’t get it? Staub cookware is beautiful no doubt , but all enameled cast iron
Let's just take a look at Asian manufacturing vs. French. With Asian, you might just be getting a cheaper copy of a real deal piece of French cookware. Which may be fine, or may not. The molecules MIGHT be the same but then again, they might not. French have environmental standards, workers' rights, consumer protections, etc etc that I don't think exist in Asia. If the pans are exactly the same but one is made with semi-forced labor to save money, that bothers me. Some Asian manufacturers have used lead in their enameled coatings too. Lodge, for example, makes their enameled cast iron in China, and on their website they say they have a program to check the pieces for lead. On one hand that is reassuring, but on the other, why would they even need to check? I don't have any of those type concerns with a Staub or Le Creuset. If you go to the Alibaba site and search for dutch ovens, look at what pops up... they look pretty familiar. If you can get a celebrity to license his or her name and slap it on some cheap Asian made gear with who knows what in the enamel, it might seem like a real-deal French piece, but to me it's just not the same thing. I'd rather pay up a little for the French. Then again, the Asian MIGHT be just fine, but I just don't have the same confidence in it.
@@UncleScottsKitchen I remember reading a recipe on Cooks Illustrated about sunshine who bought a Mario Batali brand Dutch oven and it chipped. That's what will happen with the cheap ones most often.
I’m Finnish so I prefer keeping my money within my own continent purchasing ”homemade” European products and less stuff from overseas. The workers’ human rights, fair salary, the safety of materials used. I can trust EU chemical safety regulation. That’s why I’ve purchased German, French and Belgian ceramics and stainless steel cookware too (middle age upgrade!). Thank you Uncle Scott for your videos! You have fans even in the Nordic countries!
I wouldn’t paint all Asian cookware (or employee rights) with the same brush. Chinese made, fit and finish won’t be as great but not all is bad. However, Japanese and Korean products are quite good. Having worked in manufacturing for over 20 years, Lodge likely marketed their Lead testing methods to quell xenophobic mentalities like the ones in this comment section. Scott, love the channel but I suggest you re-read your response and consider if that’s a fair assessment of Asian production and business practices. Heck, just say it’s China, they make junk, and that’s a fair. To me, it just comes off as super Eurocentric and all things Asian made is bad. But then again, it’s a free country, u do you.
@@Luke.Cooking I believe he is generally referring to chinese made, the majority of lower price goods are chinese made....especially cookware , though some companies employ strict quality control in electronics like apple- asus etc.
Does the black interior make it more difficult to judge a roux?
People make a roux in regular black cast iron skillets with no problem ALL THE TIME!
@@FrenchCocoa369people just be complaining about any old thing 😂😂
I would imagine not as a roux is white/cream in colour. If anything a light interior would make cooking a roux more difficult.
How much. Price for the Dutch oven.
you can find it on sale rn for about $299 since it's black friday weekend, but usually the 7 qt (which is what i believe he's using) is around $429.
@@jumpyourbonemuch cheaper in UK your wrong
@@hasan1980hb uh okay lol. not where i live. i don’t live there 🙏🏽 thank god
Im trying to find out if other cherry staub has the majolica affect yours has???
Me too
That color is called grenadine. Only certain colors are majolique, the website and google shows you the colors. Another is sapphire, basil, and graphite
Any tricks to clean it? Mine seems to burn food quite easily I am shocked. I cook on Medium or medium low on a smooth top Electric stove. I am constantly adding liquid it doesn’t seem like even heat. I have a cheep cast iron pot 6 qt. It’s great. Much more even heat and cleans much more easily
Help me enjoy this pot, please I almost gave it away this afternoon it’s so difficult to clean.
I used
Baking soda
Vinegar
Dawn
Dishwasher soap
Scrub with a scotch Brite scrubber.
I am wore out from downward pressure trying to loose food off the bottom
Finally tonight
Rock salt and baking soda
Took it to the living room and scrubbed while I watched TV
What a job.
That works the best.
Rock salt and baking soda
But I just don’t know if this is a pot for me.
It’s certainly cute on my stove I will say that.
If I could simply clean it. Easier that would help a lot
Season it. I know you don't need to but it will make it almost nonstick and helps with cleaning. Get some buzzy wax, only code the insight, put it upside down in the oven on high heat...
Wow, what an ordeal you've gone through! I clean my Staub cookware exactly the same as I do my Le Creuset. As soon as the pan has cooled down after removing all the food, I fill it up past the food line with warm, sudsy water and just let it soak. I usually let it soak for at least an hour or even overnight. When I'm ready to wash it, I pour off the water and wash the pot or pan in hot, sudsy water using a nylon scrubber like a Dobie and some Bon Ami cleanser using gentle, circular scrubbing pressure. They come out clean as new. NOTE: I would NOT use any other type of cleanser than the Bon Ami brand or it will scratch your cookware. I hope that helps!
I'm puzzled about your problems with food scorching or burning. Other than the pan possibly being defective, I wonder what kind of cooking oil you are using and how much. You should NEVER use cooking sprays like PAM. They have ingredients that will clog and build up on the cookware surface, making it very hard to clean. I've used several different brands and types of cookware over the years. Without exception, they all recommended NOT to use cooking sprays on them. I always preheat my Staub or Le Creuset cookware slowly over 5 to 7 minutes, gradually increasing the heat level from low up to the cooking temperature that I want to use--before adding any cooking oil to the pan. Then, let the oil come up to cooking temperature before adding the food to the pan. Your Staub pot should perform like your cast iron pot. I hope some of these tips will help you.
Well done 👍🏻
Do you think it would be to big for a family of 4 ,
Get a 28cm
Did you say this pot is free of toxic chemicals I’m not sure I’ve been trying to find out
Yeah no Teflon if that’s what you’re asking. Just cast iron with enamel
If toxic chemicals are a big concern I’d be careful ordering items made in China. Many products have concerns of lead. Staub & Le Creuset are made in France haven’t heard any complaints of toxins in the materials.
Staub says all their enameled cast iron cookware is lead and cadmium free, inside an out. Not do with Le Creuset.
They say its non toxic but unfortunately that's not true ... I found out the hard way!
So be careful if you have small pets or birds in the house.
I am guessing the black interior is a problem if a kitchen has poor lighting, especially if isn't lighting directly over the cooking area.
I like a nice box too, but I don't really care how my cookware is packaged.
It may not be the same buying online, but there are some marketing experts who say when you are looking at a store shelf, a consumer buys a package, and the product is just what's inside. Kind of crazy!
@@UncleScottsKitchen I think you may have missed my attempt at humor ;-)
I’m allergic to kale. ☹️
I tried the ol' "I'm allergic to kale" ploy with myself back in the day...
👌🏾👌🏾👌🏾👌🏾👌🏾
The Staub 4 qt. Round Cocotte dutch oven is going from $257-319 today on Amazon. I’m using a family hand-me down 10 qt. Copco (Denmark) cast iron dutch oven. A used one, right down to the orange color, is available today on eBay for $25. Paying >$250 for a dutch oven is ludicrous. If a new one is wanted, the Lodge can be had for far less. The best deal is to hit the local garage / yard sale circuit and pick up one for ten bucks.
I wish I could find a used one. I can't justify $300 though. Lodge enameled are china garbage
@@dougprentice1363 Staub 4qt goes on sale $99-120 several times a year (usually around major holidays)
Q, I bought the Lodge from Target. It came with pot and pan lid. It works great except rust. After washing into water n drying up, I noted that black rust is sticking in towel. I am afraid of getting cancer something from the rust residual. Is it normal after washing it? How you clean the pot? Do you rub the oil after drying?
@@OctPSfever it should be fine, just hand wash and dry it...put some veg oil on the bare black lip of the bottom section...dont use metal utensils inside of the pot as they may damage enamel ...
They have sales all the time. They were just 99 and worth every penny. I own over 26 pieces and counting.
I believe the edges on the lid are for ice, to keep the lid cold for a better circulation of the moist inside the pan.
The ribbon on the lid was a Dutch flag because of it being a Dutch oven.
The flag on the lid, could be Dutch flag or French flag, both of them have blue, white and red stripes. One had vertical stripes and the other horizontal stripes.
@@silverwater211 no fuck the France, it's a dutch flag
@@nolwors Dutch oven is the English name of it, in France it's a cocotte. Maybe we should ask Mr Staub which flag it is. 😀
Staub puts that French flag streamer on all their products.
If I sell enough blood maybe I can get one of those 🤔
Williams-Sonoma and Sur la Table have semi-annual sales on the Staub 4-quart version for $99. That’s how I got mine in 2020. Looks just like the Cerise one in the video, just smaller. I’d love the 7-quart but it’s just two of us.
This size gets on sale regularly in Europe at least. (Usually the bigger sizes go on sale more. Often times you can get a 7.25 quart at a price close to the 4 quart)
I live in Bulgaria but order from an Italian online shop (Yay EU and no import duties)
Currently there is a Halloween sale of this exact Staub size in the Cinnamon color for 170 Euros. Shipping to my country is around 22 Euro which is not bad for such a heavy piece.
I think there must be some sales in the US as well.
If not, if you save 1 dollar a day - it will probably take a year at most (if not half a year) to buy one.
Just buy from a reputable place.
I have bought Le Creuset directly from Le Creuset, from Amazon and from this Italian online store and am happy with the results.
Wish you buy your dream cookware without selling blood :)
Seriously Scott, get a pressure cooker.
You are missing nothing by slow cooking over a pressure cooker. 👌
I disagree. I have a pressure cooker that I like very much and it generally does a good job. I've been using pressure cookers for 48 years so I guess you could say I'm a fan. I mostly use it in the warmer months when I don't want to have my oven on for hours to do a traditional braise. But I love when the cooler seasons come along because that is braising weather! I've made many of the same dishes in both my pressure cooker and one of my enameled cast iron Dutch ovens. The Dutch oven always delivers the best results hands down. The meat is always more tender and shrinks less than when made in the pressure cooker. The flavors are better developed, deeper and richer. I have better control over the amount of liquid in the dish. Don't get me wrong. My pressure cooker is a valued cooking tool and one I wouldn't want to do without. But along with my Staub and Le Creuset, they have all earned a place in my kitchen.
@@BCSpecht89 Fair points well made Beverly. The only meat I use my oven for is roast chicken and my slow cooker sits on top of my kitchen units unused.
A properly cooked brisket tastes great in a pressure cooker and saves a fortune over turning the oven on for 5-6 hours. 👍
Would you care to share your recipe for your pressure cooked brisket? My hubby loves beef brisket no matter what the season. Good point about the cost of having the oven on for hours to do a traditional braise. The cost of everything is getting downright painful.
@@BCSpecht89 Sure thing. A pressure cooked brisket only takes about 90 minutes and can be quickly put together.
1. Seal the brisket (say 1kg) in the pressure cooker in the oil of your choice (I use olive oil) until brown all over.
2. Add a rough chopped onion and carrot around the brisket and cook for a few minutes until the onions start to colour a little.
3. Add 1 large glass or 1/3 bottle of red wine.
4. Add 1 beef stock cube.
5. Add boiling water to so the level is about halfway up the height of the brisket.
6. Add salt and pepper and Italian seasoning.
7. Cook for 90 minutes and then turn off the heat. You can pour tap water over the top of the pressure cooker to quickly reduce pressure or just leave it to reduce pressure as it cools if you're not in a rush.
8. Remove the brisket, liquidise the leftover pan liquor and add gravy granules until you get the correct consistency.
Hope you give that a try. 🙂
Thanks! I like your tip about adding boiling water to the cooker. It will save time while bringing the sealed cooker up to temperature. Never too old to learn news tricks!
I will never buy Staub ever again. My Staub's black enamel chipped even when there was oil.
Weird, I own 26 pieces and counting. Never had that issue. User error probably.
@@blackdirtlover One day they will fail on you all at the same time. And you have a mental problem. Who collects 26 dutch oven? Only a mentally ill person.
@@Layput Yawn, never will happen. Imagine being this weird and spiteful because you cant use simple cookware properly. You're the only one here with a deficit on common sense and brains. Pathetic to be honest.
@@Layput Your lack of simple comprehension is showing, where did I say I owned 26 dutch ovens, moron? I have 26 pieces of various Staub cookware, also I can afford to.😂 So there's that.
Maybe it was transport damage, maybe a cooking error (overheating?), it can happen with any enameled surface. Did you contact Staub about it?
Staab not stobe.
Its Staub, the german family name of a french company. you pronounce it like the ow-sound in brow or shout. Stowb. Stoub. More like that.
@@DieFliegeinderSuppe The company (and its founder, Francis Staub) are from Alsace, but that doesn’t mean the name is pronounced with German vowel qualities rather than French.
@@eypandabear7483 Well explain the french pronounciation then, otherwise this information is not very helpful.
@@eypandabear7483yes but it still follows the family name pronunciation. Thus ShtObe. This is the way the French pronounce it.
Why do you keep looking off camera right? Very distracting.
The jokes are what make this my favourite channel on TH-cam by far and the contents top tier also 👌🫡