I liked this video. Everything you said in the video is 100% correct. I have both Le Creuset and Staub and without a doubt Staub is superior in multiple ways. Interesting though Staub has a TH-cam video where they show themselves scraping a sharp knife across the black enamel. I guess this to prove how tough the black enamel is. I wouldn't personally do that to mine but it's awesome to know that the manufacturer stands behind their product.
Thank you so much for your comment. You stated it perfectly! I’ve owned most of the brands. Staub is the best. I’m sure I could run a knife too but I’m not doing anything but taking great care of these beauties
I have many Le Creuset pieces that I cook constantly in. People are afraid of the staining. If you clean your Le Creuset well after cooking you minimize staining. And if there is some staining - you boil water and baking soda and the stains usually disappear. If not you can use some tougher cleaners if you had stains for years. I did order my first Staub because there was an amazing offer in a color I liked (white truffle) I didn’t like Staub’s colors before they started coming out with newer brighter ones. And I really like the sand enamel of the Le Creuset. But I am happy to try living with a Staub as well. To me Le Creuset and Staub are like BMW and Mercedes-Benz. Both are amazing! Happy Cooking!
Excellent comment! Thank you! I’ve used Le Creuset for decades. I do find that the carmelization on most dishes is better in the Staub. Mercedes and BMW is a great comparison! Happy cooking!
@@MAMABRUNOSKITCHEN i do expect caramelization to be better in the Staub because of the dark enamel. I have Le Creuset pans with dark enamel that I use for grilling and pizza. I am interested if I will like the Staub vibe design wise. I got my first Le Creuset 3 years ago and I still smile when I look at my pieces and when I cook with them. Both Le Creuset and Staub are the 2 best brands for enameled cast iron in my opinion. It is a matter of personal preference and what the person values as a cook. And I agree with you regarding buying the best. If you can afford it - go for it. Knowing you have the best of something (whether Le Creuset or Staub) is a great feeling. And it will probably make you cook more 🙂
I had Le Creuset and Staub for over 20 years. Staub is superior and only gets better with use, while Le Creuset wears down, becomes dull and starts sticking after many uses. Staub is my favorite.
Agreed! My Staub gets abused often and always comes back to life. Once you burn or over caramelize in Le Creuset, it’s never the same. Thank you so much for your comment. Happy cooking!
I discovered this rabbit hole a couple nights ago, so I've got my eye on a Staub now. I just hope I can wait for sales to save some money, but I don't know if I can wait that long.
I have a lot of Staub and Le Creuset cookware and love them both. You can't go wrong with either brand. They both have their own advantages. The Le Creuset is made thinner and lighter so it is easy to maneuver on the stovetop and get into and out of the oven. They also have generous-sized handles so you have plenty of room for oven mitts. Staub cookware is thicker and heavier so it absorbs heat more evenly and holds that heat longer. This makes it superb for braises and stews. The black enamel interior provides superior browning of meats and vegetables. The design of Staub lids holds in moisture better and the little bumps inside the lids rain down an even coating of liquid onto your food to keep it from drying out. I love both brands, but if I had to choose only one, it would be Staub.
I also have 2 Staub, an 18 and a 24 with steaming adapter. They look amazing and it's my first month of cooking with them. i still don't use them for frying, only for soups and oven. I bought them especially for cooking with tomato sauce. For intense quick frying I use the non-coated Lodge.
Yes! I’ve got two Staub working right now. One has marinara and the other is baking Dutch oven crusty bread. So versatile! Thank you for your comment. Happy cooking!
Enjoyed your video. I just bought my first Staub today. I got a 5 quart tall matte black Dutch oven. Plan to use it for bread, soups, chilli, and one the grill for BBQ Beans. Exited to try it.
So evenly I love mine. I got the cherry red one I like the way the lids designed the lid bases our food works great all the moisture goes back down onto the food of the lid. The droplets fall off all the bumps all over the pan is evenly moist. I love the food that it cooks. I also love that the paint gets real dark when the pot is super hot so you know not to touch it and it lightens up to normal color when it’s cool so now you can pick it up. I think the 8 qt Dutch oven is beautiful I leave it right on my stove top and I use it and it doesn’t stick I don’t know who’s got it sticking I don’t think they put any fat or oil or in the bottom even water but I love that pot and I don’t even care that it was something to save money till I could get it. But this pot but I’ll tell you it is top notch and I have three others and that porcelain comes off and they rust and you know your get you get what you pay for that’s just the truth. I love my beautiful pot. And I am so so so thankful for it.
Can't recommend these enough. Enamled cast iron is simply amazing, so much less stress then dealing with regular cast iron. You pay for the privilege like she said though. Considering they will last a lifetime though is something to keep in mind in terms of value.
Great video Mama, I have a Staub 33cm oval Cocotte and a 28cm Chistera both in Basil Green... love them both. Next up is a Round Cocotte, would love a 34cm in Basil Green, just not sure if they make one. Pitty, they just do everything else so right. Great job Mama.
Hey Mama, did you season it before the first use? If you did, how, and do you season them before storing them too? I want to get one for myself for Christmas. Greetings from Germany!
@@MAMABRUNOSKITCHEN Thank you so much for replieing! A opinion from someone who actually has hands on experience is what i was looking for. I just bought one 28cm in white truffle, that should last us a lifetime!
I do not get paid or receive any free products from Staub or any other company. Personally, when I’m shopping for anything I read all the reviews first. I like hearing from real customers not just companies. I’ve had many of the other brands of Dutch ovens and now all I use is staub. It’s the black inside that makes a huge difference. It cooks more evenly and clean up is so much easier. The oval one I use in this video is a dozen years old and looks brand new. Thank you for your comment. Happy cooking!
I hear people talking about the black interior and not scratching or staining, but I'm really curious if it truly doesn't stain or scratch or is it just that you can't see it as easily since it's black vs white? I'm trying to decide which dutch oven to get and YT seems to be heavily biased towards LC (for the higher priced versions). Weight is a factor for me, so I'm wondering if this is even a good buy at all for me. It's just my son and I at home (13).
Great questions. I have used almost every brand on the market and I prefer Staub. If you use only plastic, wood and silicone utensils you will avoid scratching to begin with. The black interior does hide any scratches if you get them. I would say that if it’s just the two of you, go with maybe the 3 3/4 quart size. It’s the sapphire blue one in my video and the one I use daily. Search online and never pay full retail, someone always has them on sale. Reach out if you have more questions. Happy cooking!
@@MAMABRUNOSKITCHEN Thanks! I stopped by a LC store today to pick one up and feel the weight in real time. I'm going to swing by a home goods store near me perhaps this weekend to see if I can find a Staub. Are there any other recommendations you'd make outside of the enameled cast iron if they're to heavy for daily use? (I do want to get one, but wondering if I should get something lighter now and get that a bit later).
@@essenceofsoul27 I think it’s a great idea to go try some hands on! My personal advice would be to take a minute to think about all the dishes you cook and what you really, actually need for cookware. Maybe a good, deep nonstick with a lid would be better?
@@MAMABRUNOSKITCHEN Thanks! I bought a Ninja Foodi Neverstick pan about 2 months ago that I've been using for everything. Trying to build up piece by piece since I've thrown away a lot of my other pots and pans (all non stick and chipping). I've been ordering out to much lately, so I'm trying to get back into cooking more for health reasons. Thanks for your suggestion. 🙂
Either the light sand-colored interiors of Le Creuset or the black interiors of Staub can be damaged by misuse of metal utensils or from staining. I never use metal utensils in them. If there is any visible staining, I use Bon Ami cleanser to gently clean all food residue off my Staub or Le Creuset cookware interiors because it does not scratch. After cooking, I empty my cookware, then fill it with hot sudsy water to just above the food line. Let it soak for an hour or even overnight, then I wash it in warm, sudsy water, and gently scrub it with a nylon scrubbing sponge like a Dobie and a little Bon Ami cleanser. They come out spotless. I've had some of this cookware for more than 25 years and it looks brand new. Staub does say that it is natural for a brownish residue to gradually build up on the black enamel cooking surface over time, and this will help it become more nonstick. Personally, I don"t like the look of this residue, so I clean it all off. That is just a personal preference. Note: I do not recommend using Barkeepers Friend because it will scratch.
Anytime you use metal utensils you run the risk of scratching even enamel coated cookware. This is why I suggest wooden spoons, silicone and plastic. Other brands, not Staub with the white insides are more noticeable when scratched. One more benefit of Staubs black interior.
Yes, I have several Lodge skillets. They are great for some things but like I said in the video, they have a lot of rules. Give me a Staub that I can fill with hot soapy water and rinse any day. Thank you for your comments and the link. I appreciate you!
It doesn't scratch easily, the underneath the coating fiberglass, which is dangerous when exposed. Why are you using metal utensils in any expensive cookware anyway?
Google Staub enameled cast iron cookware. There are many online sites like Sur La table, William sonoma and more. You can also go to staub.com. I always spend time checking the best prices on different sites. Let me know if you need more help
@@osmoclaire9629 I never pay full price I always look for sales. If you can figure out which sizes you’re interested in, just search those to narrow your search. Good luck!
@@Dahliaismypassion yes after 25 years of use my Le CREuset is a tiny bit darker interior. So what? It’s way easy to cook with the light colored interior for clearly seeing how done something is or even something as simple as a brown butter base. I’ve used Staub and that pitch black interior is a hinderance.
@@jstones9872 Like i said, I use both for different reasons. Le Creuset is great for more delicate dishes while Staub is great for searing meats and more. I do not use my Le Creuset for any dishes that require high temps as the enamel can and did damage for me. There is no perfect piece of equipment for everything but Staub comes pretty darn close in my opinion.
@@Dahliaismypassion I disagree. I use a combo of LeCreuset and my Demeyere stainless steel cookware. Plus a carbon steel wok. I have retired the Staub for poor performance
Thank you for commenting! I love my lodge cast iron skillet. You can’t cook everything in it though, especially if there is sugar or acid in your marinade or sauce. I’ve had many Le creuset pieces throughout the years. The black inside of Staub is far superior in my opinion. Staub is special. Happy cooking!
@@MAMABRUNOSKITCHEN What do you think about the argument that the light color enamel in Le Creuset cookware makes it easier to monitor fond to make sure it doesn't burn?
@@THEACERASPIREMAN great question!! I have cooked short ribs and bolognese side by side with two different Dutch ovens with black and white insides. The only difference I noted is that the black (Staub) browned much faster and more evenly. I always get a better caramelization with Staub. I think it’s like a lot of tools in the kitchen you have to keep an eye on it if you’re cooking with higher heat. Thank you so much for your comment. Happy cooking!
I’m glad I was able to make you laugh. I have 50 years cooking experience and I’ve used Le Creuset as well. This review is my personal opinion as stated. I appreciate America’s test kitchen. I also appreciate the opinions and experiences of home cooks who use different products for many years and decades. Lab results versus hands on experiences. Everyone gets to choose which they value more. Thank you for your comment. Happy cooking
@@MAMABRUNOSKITCHEN I absolutely love you! I also watched the other video mentioned but still ended up investing in my first ever enamel cast iron piece after watching this video. I found an amazing deal and already know I am going to be thrilled with it for years to come. Thank you so much for making this video and for how unbelievably graceful you handled such a unnecessary negative comment. Some day I hope to be as masterful a cook with this amazing cookware as you. Happy cooking! I’ll be watching to learn more. Thank you for being you!
Thank you for correcting me. I have heard as many pronunciations as they have products. I’m obviously well aware of where staub is made. I was made in California so I apologize if my accent and pronunciation is not French. The video is about how amazing the product is. You can call it what you want, I call it fabulous.
@Mama Bruno’s Kitchen , just realized I might have come across a bit harsh. Sorry, didn't mean to. On the subject of Staub vs Le Creuset, I checked out a Staub stock pot a while ago. The only thing I didn't like about it compared to the LC was that the handles seemed kind of small; otherwise it seemed very high quality (and HEAVY). I ended up getting the LC but probably could have gone either way and be equally happy.
@@wyang4895 no worries! I appreciate everyone who leaves a comment. I used LC for decades, until Staub with the black insides made me switch. They really are special. Happy cooking, MB
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Yeah ! What she said. I have 6 Staub pieces. They truly are great cookware.
I love your comment! Staub is special for sure!
I liked this video. Everything you said in the video is 100% correct. I have both Le Creuset and Staub and without a doubt Staub is superior in multiple ways. Interesting though Staub has a TH-cam video where they show themselves scraping a sharp knife across the black enamel. I guess this to prove how tough the black enamel is. I wouldn't personally do that to mine but it's awesome to know that the manufacturer stands behind their product.
Thank you so much for your comment. You stated it perfectly! I’ve owned most of the brands. Staub is the best. I’m sure I could run a knife too but I’m not doing anything but taking great care of these beauties
I have many Le Creuset pieces that I cook constantly in.
People are afraid of the staining.
If you clean your Le Creuset well after cooking you minimize staining.
And if there is some staining - you boil water and baking soda and the stains usually disappear.
If not you can use some tougher cleaners if you had stains for years.
I did order my first Staub because there was an amazing offer in a color I liked (white truffle)
I didn’t like Staub’s colors before they started coming out with newer brighter ones.
And I really like the sand enamel of the Le Creuset.
But I am happy to try living with a Staub as well.
To me Le Creuset and Staub are like BMW and Mercedes-Benz.
Both are amazing!
Happy Cooking!
Excellent comment! Thank you! I’ve used Le Creuset for decades. I do find that the carmelization on most dishes is better in the Staub. Mercedes and BMW is a great comparison! Happy cooking!
@@MAMABRUNOSKITCHEN i do expect caramelization to be better in the Staub because of the dark enamel.
I have Le Creuset pans with dark enamel that I use for grilling and pizza.
I am interested if I will like the Staub vibe design wise.
I got my first Le Creuset 3 years ago and I still smile when I look at my pieces and when I cook with them.
Both Le Creuset and Staub are the 2 best brands for enameled cast iron in my opinion.
It is a matter of personal preference and what the person values as a cook.
And I agree with you regarding buying the best.
If you can afford it - go for it.
Knowing you have the best of something (whether Le Creuset or Staub) is a great feeling.
And it will probably make you cook more 🙂
@@aquaphoenixx absolutely! Well said!
I had Le Creuset and Staub for over 20 years. Staub is superior and only gets better with use, while Le Creuset wears down, becomes dull and starts sticking after many uses. Staub is my favorite.
Agreed! My Staub gets abused often and always comes back to life. Once you burn or over caramelize in Le Creuset, it’s never the same. Thank you so much for your comment. Happy cooking!
WOW!! What a great, honest up front plain facts review!! Love it, thank you!
Wow! Thank YOU! I love every piece of staub I own so it’s easy to review
I discovered this rabbit hole a couple nights ago, so I've got my eye on a Staub now. I just hope I can wait for sales to save some money, but I don't know if I can wait that long.
Definitely keep watch for sales! Staub is truly amazing!
I have a lot of Staub and Le Creuset cookware and love them both. You can't go wrong with either brand. They both have their own advantages. The Le Creuset is made thinner and lighter so it is easy to maneuver on the stovetop and get into and out of the oven. They also have generous-sized handles so you have plenty of room for oven mitts. Staub cookware is thicker and heavier so it absorbs heat more evenly and holds that heat longer. This makes it superb for braises and stews. The black enamel interior provides superior browning of meats and vegetables. The design of Staub lids holds in moisture better and the little bumps inside the lids rain down an even coating of liquid onto your food to keep it from drying out. I love both brands, but if I had to choose only one, it would be Staub.
What a fabulous review you just wrote Beverly! Your details are excellent. Thanks for sharing! Happy cooking ❤
I also have 2 Staub, an 18 and a 24 with steaming adapter. They look amazing and it's my first month of cooking with them. i still don't use them for frying, only for soups and oven. I bought them especially for cooking with tomato sauce. For intense quick frying I use the non-coated Lodge.
Yes! I’ve got two Staub working right now. One has marinara and the other is baking Dutch oven crusty bread. So versatile! Thank you for your comment. Happy cooking!
I bought a round 9 quart staub and it was the best purchase (other than my mauviel pans) you will not be disappointed
Yes!
Enjoyed your video. I just bought my first Staub today. I got a 5 quart tall matte black Dutch oven. Plan to use it for bread, soups, chilli, and one the grill for BBQ Beans. Exited to try it.
I’m excited for you! Baking bread in it is magical. Thanks for your comment, I appreciate you. Happy cooking!
So evenly I love mine. I got the cherry red one I like the way the lids designed the lid bases our food works great all the moisture goes back down onto the food of the lid. The droplets fall off all the bumps all over the pan is evenly moist. I love the food that it cooks. I also love that the paint gets real dark when the pot is super hot so you know not to touch it and it lightens up to normal color when it’s cool so now you can pick it up. I think the 8 qt Dutch oven is beautiful I leave it right on my stove top and I use it and it doesn’t stick I don’t know who’s got it sticking I don’t think they put any fat or oil or in the bottom even water
but I love that pot and I don’t even care that it was something to save money till I could get it. But this pot but I’ll tell you it is top notch and I have three others and that porcelain comes off and they rust and you know your get you get what you pay for that’s just the truth. I love my beautiful pot. And I am so so so thankful for it.
Lovely words Kathy! You describe it perfectly. Thank you so much for your wonderful comment. Happy cooking, Mama Bruno
I love Staub and you have a beautiful collection. I did not know they had the lobster knob. That's so cute.
I love all the knobs! Cooking has to be fun right? Thanks for your comment
Can't recommend these enough. Enamled cast iron is simply amazing, so much less stress then dealing with regular cast iron. You pay for the privilege like she said though. Considering they will last a lifetime though is something to keep in mind in terms of value.
Great comment thank you! I love how easy they are to clean. I’ve had many of my Staub pieces for many, many years. Happy cooking!
That is all I have! It is amazing stuff and worth every penny. I gave away all my other stuff.
I gave all my other brands away too! Thanks so much for your comment. Happy cooking!
I 100% agree with you. Great video.
Thank you! Happy cooking!
Yes They Have the Absolute best
Great video Mama, I have a Staub 33cm oval Cocotte and a 28cm Chistera both in Basil Green... love them both. Next up is a Round Cocotte, would love a 34cm in Basil Green, just not sure if they make one. Pitty, they just do everything else so right. Great job Mama.
I love the basil green, it’s next on my wish list! Happy cooking! Mama Bruno
Staub is the best
You know it!
I have one I finely bought best pot I ever had absolutely
Yes! Enjoy cooking in it, thanks for your lovely comment
Hey Mama, did you season it before the first use? If you did, how, and do you season them before storing them too? I want to get one for myself for Christmas. Greetings from Germany!
Greetings! No seasoning required ever. It’s coated so it’s much easier than other cast iron cookware. Treat yourself! Happy holidays!
@@MAMABRUNOSKITCHEN Thank you so much for replieing! A opinion from someone who actually has hands on experience is what i was looking for. I just bought one 28cm in white truffle, that should last us a lifetime!
I agree great cookware. Did Staub pay you for you're endorsement? Just curious I've been shopping for dutch ovens
I do not get paid or receive any free products from Staub or any other company. Personally, when I’m shopping for anything I read all the reviews first. I like hearing from real customers not just companies. I’ve had many of the other brands of Dutch ovens and now all I use is staub. It’s the black inside that makes a huge difference. It cooks more evenly and clean up is so much easier. The oval one I use in this video is a dozen years old and looks brand new. Thank you for your comment. Happy cooking!
I have two pieces of Staub. Love them both! But soap never touches them. Just soak in hot water, wipe it clean with a paper towel or a sponge.
Agreed! Thank you for your comment. Happy cooking!
Staub is way superior to Le creuset.
For me there's staub, then descoware and then le creuset.
Agreed! Thank you for your comment. I appreciate hearing from other Staub enthusiasts!
Thanks for the video👍
Thank you for your comment!
Thank you!❤️
Great video!
Thanks!
I hear people talking about the black interior and not scratching or staining, but I'm really curious if it truly doesn't stain or scratch or is it just that you can't see it as easily since it's black vs white? I'm trying to decide which dutch oven to get and YT seems to be heavily biased towards LC (for the higher priced versions). Weight is a factor for me, so I'm wondering if this is even a good buy at all for me. It's just my son and I at home (13).
Great questions. I have used almost every brand on the market and I prefer Staub. If you use only plastic, wood and silicone utensils you will avoid scratching to begin with. The black interior does hide any scratches if you get them. I would say that if it’s just the two of you, go with maybe the 3 3/4 quart size. It’s the sapphire blue one in my video and the one I use daily. Search online and never pay full retail, someone always has them on sale. Reach out if you have more questions. Happy cooking!
@@MAMABRUNOSKITCHEN Thanks! I stopped by a LC store today to pick one up and feel the weight in real time. I'm going to swing by a home goods store near me perhaps this weekend to see if I can find a Staub. Are there any other recommendations you'd make outside of the enameled cast iron if they're to heavy for daily use? (I do want to get one, but wondering if I should get something lighter now and get that a bit later).
@@essenceofsoul27 I think it’s a great idea to go try some hands on! My personal advice would be to take a minute to think about all the dishes you cook and what you really, actually need for cookware. Maybe a good, deep nonstick with a lid would be better?
@@MAMABRUNOSKITCHEN Thanks! I bought a Ninja Foodi Neverstick pan about 2 months ago that I've been using for everything. Trying to build up piece by piece since I've thrown away a lot of my other pots and pans (all non stick and chipping). I've been ordering out to much lately, so I'm trying to get back into cooking more for health reasons. Thanks for your suggestion. 🙂
Either the light sand-colored interiors of Le Creuset or the black interiors of Staub can be damaged by misuse of metal utensils or from staining. I never use metal utensils in them. If there is any visible staining, I use Bon Ami cleanser to gently clean all food residue off my Staub or Le Creuset cookware interiors because it does not scratch. After cooking, I empty my cookware, then fill it with hot sudsy water to just above the food line. Let it soak for an hour or even overnight, then I wash it in warm, sudsy water, and gently scrub it with a nylon scrubbing sponge like a Dobie and a little Bon Ami cleanser. They come out spotless. I've had some of this cookware for more than 25 years and it looks brand new. Staub does say that it is natural for a brownish residue to gradually build up on the black enamel cooking surface over time, and this will help it become more nonstick. Personally, I don"t like the look of this residue, so I clean it all off. That is just a personal preference. Note: I do not recommend using Barkeepers Friend because it will scratch.
If it’s enamel coated, why does it scratch easily?
Anytime you use metal utensils you run the risk of scratching even enamel coated cookware. This is why I suggest wooden spoons, silicone and plastic. Other brands, not Staub with the white insides are more noticeable when scratched. One more benefit of Staubs black interior.
It doesn’t scratch easily. The coating is glass. ceramic.
@UCjuCpCsOMzE48aaXMLckbYQ I’m going to check out field skillets
Yes, I have several Lodge skillets. They are great for some things but like I said in the video, they have a lot of rules. Give me a Staub that I can fill with hot soapy water and rinse any day. Thank you for your comments and the link. I appreciate you!
It doesn't scratch easily, the underneath the coating fiberglass, which is dangerous when exposed. Why are you using metal utensils in any expensive cookware anyway?
where can i get these cookware ?
Google Staub enameled cast iron cookware. There are many online sites like Sur La table, William sonoma and more. You can also go to staub.com. I always spend time checking the best prices on different sites. Let me know if you need more help
@@MAMABRUNOSKITCHEN thank you
@@osmoclaire9629 I never pay full price I always look for sales. If you can figure out which sizes you’re interested in, just search those to narrow your search. Good luck!
LeCreuset has a much larger cooking surface and the exact same clean up .
I’m not sure which size you’re talking about having a larger cooking surface. I have many sizes in my Staub collection.
And it stains like hell.
@@Dahliaismypassion yes after 25 years of use my Le CREuset is a tiny bit darker interior. So what? It’s way easy to cook with the light colored interior for clearly seeing how done something is or even something as simple as a brown butter base. I’ve used Staub and that pitch black interior is a hinderance.
@@jstones9872 Like i said, I use both for different reasons. Le Creuset is great for more delicate dishes while Staub is great for searing meats and more. I do not use my Le Creuset for any dishes that require high temps as the enamel can and did damage for me. There is no perfect piece of equipment for everything but Staub comes pretty darn close in my opinion.
@@Dahliaismypassion I disagree. I use a combo of LeCreuset and my Demeyere stainless steel cookware. Plus a carbon steel wok. I have retired the Staub for poor performance
The most beautiful Wish I was younger to enjoy it longer. Lol
You and me both!
I use le cruset lodge and staub
Thank you for commenting! I love my lodge cast iron skillet. You can’t cook everything in it though, especially if there is sugar or acid in your marinade or sauce. I’ve had many Le creuset pieces throughout the years. The black inside of Staub is far superior in my opinion. Staub is special. Happy cooking!
@@MAMABRUNOSKITCHEN What do you think about the argument that the light color enamel in Le Creuset cookware makes it easier to monitor fond to make sure it doesn't burn?
@@THEACERASPIREMAN great question!! I have cooked short ribs and bolognese side by side with two different Dutch ovens with black and white insides. The only difference I noted is that the black (Staub) browned much faster and more evenly. I always get a better caramelization with Staub. I think it’s like a lot of tools in the kitchen you have to keep an eye on it if you’re cooking with higher heat. Thank you so much for your comment. Happy cooking!
@@THEACERASPIREMAN that makes sense.
👌🏾👌🏾👌🏾👌🏾👌🏾
A more reputable review organization, America's Test Kitchen disagrees. Le Creuset FTW. This "review" is laughable..
I’m glad I was able to make you laugh. I have 50 years cooking experience and I’ve used Le Creuset as well. This review is my personal opinion as stated. I appreciate America’s test kitchen. I also appreciate the opinions and experiences of home cooks who use different products for many years and decades. Lab results versus hands on experiences. Everyone gets to choose which they value more. Thank you for your comment. Happy cooking
@@MAMABRUNOSKITCHEN I absolutely love you! I also watched the other video mentioned but still ended up investing in my first ever enamel cast iron piece after watching this video. I found an amazing deal and already know I am going to be thrilled with it for years to come. Thank you so much for making this video and for how unbelievably graceful you handled such a unnecessary negative comment. Some day I hope to be as masterful a cook with this amazing cookware as you. Happy cooking! I’ll be watching to learn more. Thank you for being you!
@@ldenieto thank you so much! Your comment means the world to me. I so appreciate you taking the time to write such awesome words. Happy cooking!
I think this comment is laughable😂 I used both for over 20 years and Staub performed way way better.
@@Dahliaismypassion thank you for your comment! I appreciate you. Happy cooking!
It's pronounced 'stobe', not 'stoub'. You do know Staub is a French company, right?
Thank you for correcting me. I have heard as many pronunciations as they have products. I’m obviously well aware of where staub is made. I was made in California so I apologize if my accent and pronunciation is not French. The video is about how amazing the product is. You can call it what you want, I call it fabulous.
@Mama Bruno’s Kitchen , just realized I might have come across a bit harsh. Sorry, didn't mean to. On the subject of Staub vs Le Creuset, I checked out a Staub stock pot a while ago. The only thing I didn't like about it compared to the LC was that the handles seemed kind of small; otherwise it seemed very high quality (and HEAVY). I ended up getting the LC but probably could have gone either way and be equally happy.
@@wyang4895 no worries! I appreciate everyone who leaves a comment. I used LC for decades, until Staub with the black insides made me switch. They really are special. Happy cooking, MB