Great video. I started going down this rabbit hole a couple days ago and had settled on Staub within a couple hours. Things I would add for anyone seeing this 2 years late are the the flat lid of the Staub ovens allows you to put ice cubes on them for additional steam (you could also use this with charcoal on top for traditional campfire cooking, and the enamel would probably be OK unless you overdid it). The bumps in the lid have also been proven to basically self-baste for you as they distribute moisture far more evenly and more uniformly than a Le Creuset lid does in head to head tests. Staub is heavier than Le Creuset, which is probably a pro when you're already up to the weight these things weigh as it just means better heat retention, more even cooking, etc. I wish the Staub handles and lid knob were bigger like the Le Creuset ones, but those seem to be the only cons IMO, and all of Staub's advantages more than outweigh that.
I have 8 Le Creuset Cast Iron Pieces. My preferred colors are the ones on sale lol I have 5 different colors out of the 8 Pieces: 3 Flame (Orange), 2 Cerise (Cherry), 1 Soleil (Yellow), 1 Deep Teal and 1 Mat White. I like the different colors. Some colors look better during the day, other at night but all of them look good. I just ordered my first Staub in a color I like White Truffle because of curiosity and an amazing deal I could not pass. It is a 29cm 4.2 Liter (11.5 inch 4.5 quart) I have a 29cm (11.5 inch) Oval Le Creuset piece that is one of my most used ones but it has more volumet 4.7 Liter (5 Quarts) but it is a bit longer narrower and taller. The Staub is shorter, wider and with a bit less height. Both will fit in my fridge so this is another consideration when choosing a Dutch Oven. You approached the decision for your new Dutch Oven quite professionally and thoroughly. Happy Cooking!
I got the Staub 4 pc stackable for $250 online from Zwiling! I scored a great price & it suits 90% of my needs! I waited 2 years for it to go on sale! This year I added the 12" fry pan (Wayfair $120) & heart pot ($80 from Wil & Son) that suits 99% of my needs! I really love it & it makes me feel special when I cook! I really prefer the dark interior to hide stains! My previous non-stick set was black too! I also love the basting lid! The cheaper knock offs don't have either function; they seem to covet the LeCreuset design! I do baby it so it looks brand new inside & out! Not a mark on it!! I waited so long to purchase it, I treat it like gold!
Excellent video. I just got the 5.5 qt Staub in the grenadine red, love it. Now that I have the Dutch oven I would like to get a few more pieces, maybe an oval and a braiser. I’m a big bread baker and my Staub is a perfect fit for crusty artisan breads. Thanks for the video.
Great and lengthy video on Dutch ovens. You clearly did tons of research. I am looking at getting a 7or 9 qt Staub. One comment in research for dimensions and such, I found the US Staub site had the best and most detailed specs on their products. Thanks for the two videos on enameled cast iron.
I 100 agree! I had la croset, and I have now switched to two staubs. And love them for all the reasons you say. And got them on sale too!! I’d love to see how you use your Staub!
❤❤❤ thank you so much for this beautifully detailed video, so helpful. I have a Staub set of three with the lid (stackable) in cerise and love them. I’ve had them for a few months now and use them at least 2-3 times per week. Game changer! I’m going to try to make naan and other breads next 😊
A thing that surpeised me about Dutch Oven ownership and usage. I didn't know how often we will use the smaller size pieces. 3.5 Quarts to 5.5 quarts. They are enough to cook for 4-6 people or 4-6 portions if you meal prep. They are easier to handle, store and clean. A positve is also that because they are popular sizes - the big dutch ovens go on sale a lot. I got a 9 Quart Le Creuset on sale for the price of 4.5 quart on sale.
I have the 6 qt Lodge Dutch oven with the rounded sides. I love it. It is actually much easier to brown stew meat pieces with the curved sides! I have Le Creuset and Staub too. But I must say that my Lodge cooks as well as either of them. I do not understand how people keep saying that the curved sides make it harder to brown meat! The meat just rolls off the sides and is seared. It's easy to brown hamberger for chilis etc. in this pan.
You did such a good job with this video. You are an excellent communicator. I’m looking into buying my first Dutch oven but after looking at the prices on the Staub I think I’ll start with a cheaper one first and go from there hahahaha. Thank you for this video!
Same. Lodge from a Yard sale, all reviews since then have pointed out how small the actual flat surface of the bottom is and it is annoying when you're trying to Brown stuff. You lose a couple inches of overall width because it's so rounded on the corners. There's a slightly more square one at TJ Maxx for around $50 right now. Italian company produced in China . I don't know how uniform the casting is but they're very pretty sure And haven't chipped the 1st 2 times I've used it haha the Lodge is very chippy on the edge where you tap the lid . It was almost brand new when I got it and I've already chipped it twice. Good luck on finding something affordable that you like . Don't forget to look for handles that are open and big enough you can grab them with pot holders on your hands without slipping. Several companies have to shallow or too small of handles and this is going to be a heavy unit that you might want to tip and drain or something when it's really hot
The "Test Kitchen" people hate Staub and push Le Creuset. I have both and they each have their place in my arsenal. I prefer Staub (Grenadine finish) by a mile. It's up to ya, mates. Good Luck!
There is no right or wrong for the size, it depends on what you want to do with it and how many you want to have. I personally have 20, 24 and 28cm round casseroles and a 30cm shallow. The 28cm one is good for cooking large batches of something but is too big for general "weeknight" recipes for the 4 of us. Likewise the 20cm is a bit on the small side for cooking most dishes, I tend to use it for side dishes e.g. rice or vegetables where it will be put on the table as a nice looking serving dish. The 24cm one is the workhorse that sees the most action. If you want to have 3 in your collection then go for these sizes, covers all bases, I would maybe chop the 20 in for a 22. If you just want two then maybe go for a 24 and a 26 or even a 22 and a 26. If you only want one then go for a 24. You can of course get the oval ones too which are good, I don't have one, again it depends what you want to do with it, if you want to put long things like legs and racks in it then having a longer one makes sense. I tend to make things like stews and big pots of ragu and chili etc in them rather than roasting things so round suits me fine. A shallow one is a great one to have too, the 30cm is a big old boy and the lid is incredibly heavy but its a great pan for making things like paella or braising a load of meat in, to be honest I probably use it most as a serving dish, heat up a dollop of ragu in it , throw in some cooked spaghetti, mix it all up and chuck it on the table, bigger and nicer looking than a frying pan and stays hot for an eternity after taking it off the heat. The last point, and this is a real first world problem (and lets be fair, anything to do with choosing which expensive cast iron cook wear to get is a first world problem isn't it), is chose your colour strategy carefully! I have acquired mine over a few years (they are expensive after all), bear in mind that colours do come and go (I'm speaking about Le Creuset) so unless you get one of their iconic trademark colours that they will always make like Cerise or Volcanic (which I personally don't like) do bear in mind that you might not be able to get one in a matching colour. That would drive me insane if one was different to the rest so I deliberately get them in different colours!
I prefer seasoned cast iron over enameled cast iron. I bought the Victoria 6 qt. Dutch Oven Combo, the top on this particular piece is also a griddle skillet, heirloom quality is incredible and design well thought out. The colors of the enameled dutch ovens are very beautiful and very expensive, so I bought the Victoria for capacity, performance, and quality for the price paid. Informative video Sarah!
I thought Dutch Ovens had a button for steam release? I'll have to do my own recon on that. This video was VERY helpful & nice to see someone else does exhaustive research before making a purchase like this. If you're not a professional speaker, you should be! Thank you so much for doing this video!!
Something else to consider, temperature rating!! Some brands have several lid handle styles that have different temperature ratings. Some brands have the same temp rating across the line!
The spikes on the Staub don't work in the oven. If all the pot is the same temperature, then why would condensation form on the lid? When you use the Staub on the top of the stove is when the spikes work. It's like having a mini oven on top of the stove. Because the lid is cooler, you will get condensation and the dripping effect. I have only Staub. I don't want to deal with the Le Creuset staining. I like cars and Staub has many finishes that rival a Porsche. The BS with the fond being more visible in a Le Creuset is people parroting internet stories. You can see the bright brown/orange fond in the Staub and if it is turning black, you are too hot. You ought to know your pot and stove and what temperature to cook on. You don't need a magic pot to tell you every time. The handles on the Le Creuset are definitely bigger, but the Staub has "V" shaped handles that focus more pressure on the contact point of your hand when you pick it up. I've never had a pot slip and I use the largest Staub and fully load it. Most people probably won't be able to bend over and pick that up unless you are in shape. Both Le Creuset and Staub are a superior way to cook. The way that the pot cooks allows you to even overcook a bit because in one of those black pans with the white speckles anything that touches the sides will burn first. I now have lifetime pots with superior cooking abilities. As an aside, I did put the pressure cooker vs the Dutch oven and the pressure cooker had more flavor but the texture was off. Maybe pressure cook for a bit and then Dutch oven to finish?
I have never used Staub so can't comment on their build quality but handling them in the store they seem great. With regards the fond being more visible being BS, it isn't BS, it simply is easier to see anything on a light background, the question is whether that matters to you, to me personally it doesn't, as you say you can still see when something is burnt but it just isn't as clear. Le Creuset's don't stain if you clean them properly. A long soak in hot soapy water is enough to remove most things. Failing that a light rub with their cream cleaner (don't use regular cream cleaner its way too abrasive) will take any marks off. Its not just visual either, if the surface is dull then stuff will stick to it which just compounds the issue, clean them properly each time you use them. That's the real plus side of the light interior for me, you can see very easily when its clean.
@@darrenstuart3907 I have a large offset smoker with a temperature gauge. Since I’ve used it for a while, I can tell how hot it is by grabbing the smokestack without reading the gauge. If you need a white interior because you don’t know the condition of the fond, you would have to be an annual user of that equipment or borrowing someone else’s. It’s not a tool needed by experienced owners of the cookware. If you don’t clean the black interior of the Staub properly, you can see where the semi gloss interior isn’t shiny (from fond😏) and it isn’t clean. A light oil and it looks exactly like new.
Regarding my experience with Dutch Ovens - After thorough research similar to yours I realized I really like Le Creuset. And from the day I got my first one 3 years ago - it still brings a smile when I look at it and use it. So my advice is - if you can afford a Le Creuset or Staub - get it. Knowing you have the best of something and something you enjoy aesthetically will bring you joy and make you cook more in my opinion. If you do not care about such things maybe you care about the better quality. My family cooks constantly in the Le Creuset pieces and they hold up nicely (if you take proper care and don't do thermal shocks)
Similar to raw cast iron, the technology for enameled cast iron is very old and was perfected long ago. As such, what "quality" comes down to is production quality control and not because quality production itself is technologically difficult to achieve. The French brands exhibit consistently high quality control but the Chinese-made brands can exhibit quality control that's every bit as consistently high. This is because Chinese manufacturing produces to spec and doesn't suck merely because it's Chinese. For example, in pocket knives, another very old and established technology, A.G. Russell produces knives in China that consistently beat American-made Case knives but are not consistently as good as American-made Great Eastern Cutlery knives. It's all about brand spec demands. So if you buy a no-name Chinese-made Dutch oven at a rock-bottom price you should anticipate a low spec and hence low quality. But if you buy a Chinese-made oven from a reputable brand like Lodge who will demand a high spec from their Chinese supplier you can rest assured the product you receive will be every bit as high quality as the French brands and will perform and last just as well, the only difference being a far lower price (but not rock bottom) due frankly to the extremely distorted labor costs experienced by the West's extremely wasteful government overspending problems (not to get political here, but facts are facts).
You can also consider buying it second hand. Some people just own one as an accessory in the kitchen and they become bored with or want a different colour (🙄)…
My only issue is that it priced closed tobthe establish leaders in the field like staub, etc. I wish they would of design it around the home/ professional cooks with more emphasis on designe that actually help cooks. Those ring for example could of went all the way so you could have a self basting top.
I just have to say, as an owner of both Staub and Le Creuset, it’s the Le Creuset I reach for most often. 1. My Staub braiser has cooked in dark but that I can’t get off, no matter how hard I scrub. My Le Creuset interior does stain over time, which is 100% removed when I use the Le Creuset cleaner on the interior, and let it sit over night. Afterward, it literally looks brand new. 2. The contrast IS important. It’s so much easier to see how brown my food is, in a light colored terror, than in a black interior. Even my stainless pots are better for browning than my Staub. 3. My Staub pots all have a white cast to the once beautiful grenadine exterior. No matter what I do, I can’t remove it or guess where it’s come from. Hard water, maybe? But vinegar, etc., doesn’t remove it. As someone who cooks a LOT, I have to say, Le Creuset is the clear winner, IMHO
If your Staub has stuff stuck on it, you haven't cleaned it properly. If you do a cook where stuff sticks (it happens) deglaze it with an acid whethere vinegar, wine, lemon juice or whatever, scrape with a wooden spoon. It will come off, although I find this problem is infrequent, probably happens to me because I often sear with high heat. Another sign if it's stuck on, your cooking heats might be too high at certain stages of your cook. Therefore you're burning, and if you don't clean fully and leave it dry back on the shelf you'll find this layer you speak of.. If you take a moment after emptying the Staub after cooking and cleaning it, you're less likely to get this stuck on stuff that once dry, becomes a minor challenge. Cheers
This. They are both great tools. Le Creuset is just more fun to use. And prettier IMHO. And when you're spending a minimum of 150-200 on a pot...it better have form AND function.
Great video. I started going down this rabbit hole a couple days ago and had settled on Staub within a couple hours.
Things I would add for anyone seeing this 2 years late are the the flat lid of the Staub ovens allows you to put ice cubes on them for additional steam (you could also use this with charcoal on top for traditional campfire cooking, and the enamel would probably be OK unless you overdid it). The bumps in the lid have also been proven to basically self-baste for you as they distribute moisture far more evenly and more uniformly than a Le Creuset lid does in head to head tests. Staub is heavier than Le Creuset, which is probably a pro when you're already up to the weight these things weigh as it just means better heat retention, more even cooking, etc.
I wish the Staub handles and lid knob were bigger like the Le Creuset ones, but those seem to be the only cons IMO, and all of Staub's advantages more than outweigh that.
I have 8 Le Creuset Cast Iron Pieces. My preferred colors are the ones on sale lol
I have 5 different colors out of the 8 Pieces: 3 Flame (Orange), 2 Cerise (Cherry), 1 Soleil (Yellow), 1 Deep Teal and 1 Mat White. I like the different colors.
Some colors look better during the day, other at night but all of them look good.
I just ordered my first Staub in a color I like White Truffle because of curiosity and an amazing deal I could not pass. It is a 29cm 4.2 Liter (11.5 inch 4.5 quart)
I have a 29cm (11.5 inch) Oval Le Creuset piece that is one of my most used ones but it has more volumet 4.7 Liter (5 Quarts) but it is a bit longer narrower and taller. The Staub is shorter, wider and with a bit less height.
Both will fit in my fridge so this is another consideration when choosing a Dutch Oven.
You approached the decision for your new Dutch Oven quite professionally and thoroughly.
Happy Cooking!
This is one of the most balanced Dutch oven reviews that I've seen; thank you for going the extra mile🙏
Well done! I'm going to buy a Staub as well. I think the brand has the most elegant yet smart/functional design of all.
I got the Staub 4 pc stackable for $250 online from Zwiling! I scored a great price & it suits 90% of my needs! I waited 2 years for it to go on sale! This year I added the 12" fry pan (Wayfair $120) & heart pot ($80 from Wil & Son) that suits 99% of my needs! I really love it & it makes me feel special when I cook! I really prefer the dark interior to hide stains! My previous non-stick set was black too! I also love the basting lid! The cheaper knock offs don't have either function; they seem to covet the LeCreuset design! I do baby it so it looks brand new inside & out! Not a mark on it!! I waited so long to purchase it, I treat it like gold!
Excellent video. I just got the 5.5 qt Staub in the grenadine red, love it. Now that I have the Dutch oven I would like to get a few more pieces, maybe an oval and a braiser. I’m a big bread baker and my Staub is a perfect fit for crusty artisan breads. Thanks for the video.
Started with one Staub, just ordered 5 more pieces. I am team staub all the way!!
Great and lengthy video on Dutch ovens. You clearly did tons of research. I am looking at getting a 7or 9 qt Staub. One comment in research for dimensions and such, I found the US Staub site had the best and most detailed specs on their products. Thanks for the two videos on enameled cast iron.
Good informative thorough well done video. I researched it to death!
All my Dutch oven’s in use are Staub. The rest are in my shed. They work for me!
I 100 agree! I had la croset, and I have now switched to two staubs. And love them for all the reasons you say. And got them on sale too!! I’d love to see how you use your Staub!
❤❤❤ thank you so much for this beautifully detailed video, so helpful. I have a Staub set of three with the lid (stackable) in cerise and love them. I’ve had them for a few months now and use them at least 2-3 times per week. Game changer! I’m going to try to make naan and other breads next 😊
You can't beat the value or beauty of the stackable! Mine are red also!
I love my Staubs so much, I got rid of everything else!
A thing that surpeised me about Dutch Oven ownership and usage.
I didn't know how often we will use the smaller size pieces. 3.5 Quarts to 5.5 quarts.
They are enough to cook for 4-6 people or 4-6 portions if you meal prep.
They are easier to handle, store and clean.
A positve is also that because they are popular sizes - the big dutch ovens go on sale a lot.
I got a 9 Quart Le Creuset on sale for the price of 4.5 quart on sale.
I have the 6 qt Lodge Dutch oven with the rounded sides. I love it. It is actually much easier to brown stew meat pieces with the curved sides! I have Le Creuset and Staub too. But I must say that my Lodge cooks as well as either of them. I do not understand how people keep saying that the curved sides make it harder to brown meat! The meat just rolls off the sides and is seared. It's easy to brown hamberger for chilis etc. in this pan.
Comprehensive, objective and useful. Thanks Sarah!
You did such a good job with this video. You are an excellent communicator. I’m looking into buying my first Dutch oven but after looking at the prices on the Staub I think I’ll start with a cheaper one first and go from there hahahaha. Thank you for this video!
Same. Lodge from a Yard sale, all reviews since then have pointed out how small the actual flat surface of the bottom is and it is annoying when you're trying to Brown stuff. You lose a couple inches of overall width because it's so rounded on the corners. There's a slightly more square one at TJ Maxx for around $50 right now. Italian company produced in China . I don't know how uniform the casting is but they're very pretty sure And haven't chipped the 1st 2 times I've used it haha the Lodge is very chippy on the edge where you tap the lid . It was almost brand new when I got it and I've already chipped it twice. Good luck on finding something affordable that you like . Don't forget to look for handles that are open and big enough you can grab them with pot holders on your hands without slipping. Several companies have to shallow or too small of handles and this is going to be a heavy unit that you might want to tip and drain or something when it's really hot
Excellent and thorough very . Thank you.
You are very easy to listen to and I appreciate the breakdown. Thanks!
The "Test Kitchen" people hate Staub and push Le Creuset. I have both and they each have their place in my arsenal. I prefer Staub (Grenadine finish) by a mile. It's up to ya, mates. Good Luck!
Grenadine is so beautiful.
There is no right or wrong for the size, it depends on what you want to do with it and how many you want to have. I personally have 20, 24 and 28cm round casseroles and a 30cm shallow. The 28cm one is good for cooking large batches of something but is too big for general "weeknight" recipes for the 4 of us. Likewise the 20cm is a bit on the small side for cooking most dishes, I tend to use it for side dishes e.g. rice or vegetables where it will be put on the table as a nice looking serving dish. The 24cm one is the workhorse that sees the most action. If you want to have 3 in your collection then go for these sizes, covers all bases, I would maybe chop the 20 in for a 22. If you just want two then maybe go for a 24 and a 26 or even a 22 and a 26. If you only want one then go for a 24. You can of course get the oval ones too which are good, I don't have one, again it depends what you want to do with it, if you want to put long things like legs and racks in it then having a longer one makes sense. I tend to make things like stews and big pots of ragu and chili etc in them rather than roasting things so round suits me fine. A shallow one is a great one to have too, the 30cm is a big old boy and the lid is incredibly heavy but its a great pan for making things like paella or braising a load of meat in, to be honest I probably use it most as a serving dish, heat up a dollop of ragu in it , throw in some cooked spaghetti, mix it all up and chuck it on the table, bigger and nicer looking than a frying pan and stays hot for an eternity after taking it off the heat.
The last point, and this is a real first world problem (and lets be fair, anything to do with choosing which expensive cast iron cook wear to get is a first world problem isn't it), is chose your colour strategy carefully! I have acquired mine over a few years (they are expensive after all), bear in mind that colours do come and go (I'm speaking about Le Creuset) so unless you get one of their iconic trademark colours that they will always make like Cerise or Volcanic (which I personally don't like) do bear in mind that you might not be able to get one in a matching colour. That would drive me insane if one was different to the rest so I deliberately get them in different colours!
I prefer seasoned cast iron over enameled cast iron. I bought the Victoria 6 qt. Dutch Oven Combo, the top on this particular piece is also a griddle skillet, heirloom quality is incredible and design well thought out. The colors of the enameled dutch ovens are very beautiful and very expensive, so I bought the Victoria for capacity, performance, and quality for the price paid. Informative video Sarah!
But I think that Victoria you got is enameled ,I was looking at it but bought Lodge one instead
I thought Dutch Ovens had a button for steam release? I'll have to do my own recon on that. This video was VERY helpful & nice to see someone else does exhaustive research before making a purchase like this. If you're not a professional speaker, you should be! Thank you so much for doing this video!!
That's a pressure cooker, if you haven't already researched it.
Wow. Very good in depth with great insight video. Great work. Thanks for sharing.
I got everything Lodge. The brand has worked for me for many years. I season after every wash. You would never believe my pots are old.
I'm obsessed with wild life series but in Europe I had to pay a lot for that😭 but totally worth it,but for acidic foods I use Le creuset
Something else to consider, temperature rating!! Some brands have several lid handle styles that have different temperature ratings. Some brands have the same temp rating across the line!
The spikes on the Staub don't work in the oven. If all the pot is the same temperature, then why would condensation form on the lid? When you use the Staub on the top of the stove is when the spikes work. It's like having a mini oven on top of the stove. Because the lid is cooler, you will get condensation and the dripping effect.
I have only Staub. I don't want to deal with the Le Creuset staining. I like cars and Staub has many finishes that rival a Porsche. The BS with the fond being more visible in a Le Creuset is people parroting internet stories. You can see the bright brown/orange fond in the Staub and if it is turning black, you are too hot. You ought to know your pot and stove and what temperature to cook on. You don't need a magic pot to tell you every time. The handles on the Le Creuset are definitely bigger, but the Staub has "V" shaped handles that focus more pressure on the contact point of your hand when you pick it up. I've never had a pot slip and I use the largest Staub and fully load it. Most people probably won't be able to bend over and pick that up unless you are in shape.
Both Le Creuset and Staub are a superior way to cook. The way that the pot cooks allows you to even overcook a bit because in one of those black pans with the white speckles anything that touches the sides will burn first.
I now have lifetime pots with superior cooking abilities. As an aside, I did put the pressure cooker vs the Dutch oven and the pressure cooker had more flavor but the texture was off. Maybe pressure cook for a bit and then Dutch oven to finish?
I have never used Staub so can't comment on their build quality but handling them in the store they seem great. With regards the fond being more visible being BS, it isn't BS, it simply is easier to see anything on a light background, the question is whether that matters to you, to me personally it doesn't, as you say you can still see when something is burnt but it just isn't as clear. Le Creuset's don't stain if you clean them properly. A long soak in hot soapy water is enough to remove most things. Failing that a light rub with their cream cleaner (don't use regular cream cleaner its way too abrasive) will take any marks off. Its not just visual either, if the surface is dull then stuff will stick to it which just compounds the issue, clean them properly each time you use them. That's the real plus side of the light interior for me, you can see very easily when its clean.
@@darrenstuart3907 I have a large offset smoker with a temperature gauge. Since I’ve used it for a while, I can tell how hot it is by grabbing the smokestack without reading the gauge. If you need a white interior because you don’t know the condition of the fond, you would have to be an annual user of that equipment or borrowing someone else’s. It’s not a tool needed by experienced owners of the cookware.
If you don’t clean the black interior of the Staub properly, you can see where the semi gloss interior isn’t shiny (from fond😏) and it isn’t clean. A light oil and it looks exactly like new.
Regarding my experience with Dutch Ovens - After thorough research similar to yours I realized I really like Le Creuset.
And from the day I got my first one 3 years ago - it still brings a smile when I look at it and use it.
So my advice is - if you can afford a Le Creuset or Staub - get it. Knowing you have the best of something and something you enjoy aesthetically will bring you joy and make you cook more in my opinion.
If you do not care about such things maybe you care about the better quality.
My family cooks constantly in the Le Creuset pieces and they hold up nicely (if you take proper care and don't do thermal shocks)
Similar to raw cast iron, the technology for enameled cast iron is very old and was perfected long ago. As such, what "quality" comes down to is production quality control and not because quality production itself is technologically difficult to achieve.
The French brands exhibit consistently high quality control but the Chinese-made brands can exhibit quality control that's every bit as consistently high. This is because Chinese manufacturing produces to spec and doesn't suck merely because it's Chinese.
For example, in pocket knives, another very old and established technology, A.G. Russell produces knives in China that consistently beat American-made Case knives but are not consistently as good as American-made Great Eastern Cutlery knives. It's all about brand spec demands.
So if you buy a no-name Chinese-made Dutch oven at a rock-bottom price you should anticipate a low spec and hence low quality. But if you buy a Chinese-made oven from a reputable brand like Lodge who will demand a high spec from their Chinese supplier you can rest assured the product you receive will be every bit as high quality as the French brands and will perform and last just as well, the only difference being a far lower price (but not rock bottom) due frankly to the extremely distorted labor costs experienced by the West's extremely wasteful government overspending problems (not to get political here, but facts are facts).
Le creuset is also lighter when you go with the heavier qts
Why i chose Le crueset is because of choices of colours, knobs als life time warranty where Staub is for 30 years only
I have 9 pices le creuset, and one staub and set of stainles steel from zwilling
You can also consider buying it second hand. Some people just own one as an accessory in the kitchen and they become bored with or want a different colour (🙄)…
Thank you for sharing. I don't know what size to get. What would be a normal size? 6 qt etc..
My only issue is that it priced closed tobthe establish leaders in the field like staub, etc.
I wish they would of design it around the home/ professional cooks with more emphasis on designe that actually help cooks. Those ring for example could of went all the way so you could have a self basting top.
You never talked about the lodge.
I just have to say, as an owner of both Staub and Le Creuset, it’s the Le Creuset I reach for most often. 1. My Staub braiser has cooked in dark but that I can’t get off, no matter how hard I scrub. My Le Creuset interior does stain over time, which is 100% removed when I use the Le Creuset cleaner on the interior, and let it sit over night. Afterward, it literally looks brand new.
2. The contrast IS important. It’s so much easier to see how brown my food is, in a light colored terror, than in a black interior. Even my stainless pots are better for browning than my Staub.
3. My Staub pots all have a white cast to the once beautiful grenadine exterior. No matter what I do, I can’t remove it or guess where it’s come from. Hard water, maybe? But vinegar, etc., doesn’t remove it.
As someone who cooks a LOT, I have to say, Le Creuset is the clear winner, IMHO
If your Staub has stuff stuck on it, you haven't cleaned it properly. If you do a cook where stuff sticks (it happens) deglaze it with an acid whethere vinegar, wine, lemon juice or whatever, scrape with a wooden spoon. It will come off, although I find this problem is infrequent, probably happens to me because I often sear with high heat. Another sign if it's stuck on, your cooking heats might be too high at certain stages of your cook. Therefore you're burning, and if you don't clean fully and leave it dry back on the shelf you'll find this layer you speak of.. If you take a moment after emptying the Staub after cooking and cleaning it, you're less likely to get this stuck on stuff that once dry, becomes a minor challenge. Cheers
Staub has better moisture distribution and is also heavier/thicker than Le Creuset
This. They are both great tools. Le Creuset is just more fun to use. And prettier IMHO. And when you're spending a minimum of 150-200 on a pot...it better have form AND function.
I don’t think black enamel heats faster… unless you leave it out in the sun.
Omg good to see you back
Thank you!! 🥰 Happy to be back! I posted an herb potting video last week in case you missed it - th-cam.com/video/ZEKsomjL6Ts/w-d-xo.html
Good Job!
Great stuff
34 min? Really? It's not like back in the late 80's when we would bring our own 6 packs to watch Miami Vice on Friday nights.
Be concise.