Le Creuset is BETTER than Staub
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- Опубликовано: 21 сен 2024
- Le Creuset and Staub make high-quality Enamel coated cast iron Dutch ovens but I prefer Le Creuset.
Le Creuset has wider handles than Staub so you can get a better grip when moving these hot and heavy pots around.
It can be difficult to monitor how dark the fond is getting when you are cooking with the black-coated Staub pot (fond is the cooked juices and bits on the bottom of the pot that make your braise taste good). The light, sandy-colored, finish on the interior of a Le Creuset pot makes it easier to monitor your food.
The lid of most Staub pots has raised bumps that are supposed to help baste your food during cooking, however I haven't seen any difference. It's just not necessary.
Staub is better, can cook at a higher heat, more durable, doesn’t stain on the interior
I like the light interior for seeing browning, and barkeeper’s friend can easily get any stains off. They’re both high quality I personally prefer using LC
Staub is also better for bread because it doesn't let moisture out
@@pinkstradonly people that can't cook say this. Cooks have been using black raw cast iron for decades, so how do you figure? Enameled isn't any different. 😂
@@blackdirtlover I said they’re both great (I have both) and I have a bit of a preference for one over the other. work on your reading comprehension lol
@@blackdirtloverso what if she is not a chef , she never said she is
I own several pieces of both and love both - but if you put a loaded gun to my head and forced me to pick one over the other, I would pick Staub as the winner. The Le Creuset handles are larger, but other than that the Staub overall is a better built pot, heavier and more sturdy and the dots inside the lid really works.
Thanks so much for sharing your thoughts, and thank you for watching!
That’s why they say that Le Creuset is for people who like a conversation piece they can cook with and Staub is for people who love to cook.
What if you suck at cooking and trying to just get started 😂
@@Missy2858Lodge enameled cast iron is great for beginners! It’s not nearly as expensive as a Le Creuset or a Staub, cooks just as well as the others, and you won’t be as upset if you end up ruining it.
I am from France and our mothers/grandmothers used matte black ceramic on cast iron (Staub) over light ceramic (LC) for durability.
Thanks so much for sharing!
Most of us first own a cast iron pot or pan, which is black and we could see just fine
I’ve seen testing of the Staub lid vs le crueset and the difference is measurable. The Le Crueset just drips down the sides. The Staub also has a rougher surface which helps with searing.
Thanks for your comment and thank you for watching
Staub all day.. The spikes on Staub lids make a huge difference Es p when braising in the oven.
I prefer Staub
It makes a difference! Staub for the win! I have the Le Creuset 2.75 and 3.75 braiser, I am going to sell them! once you go black you never go back!
Staub!
Agree.. I have the Staub and LC Braiser and I haven’t touched the LC in forever… for browning, you can’t compare,
I would disagree about the lid. It definitely makes measurable difference and Staub retains more moisture. This is good for some things and bad for others. Other two points are definitely the major advantages of Le Creuset. Though the white satin ceramic also comes with disadvantage of staining over time. Can't go wrong with either company though. Both make exceptional enameled cast iron cookware.
Thank you for your feedback and thanks for watching!
I've always been a Le Creuset fan for all the reasons mentioned here - but this video actually makes me want a Staub because that green is just so so pretty!
I hear you Tory! That green Staub is absolutely STUNNING! Thanks for watching
I don’t understand the whole dark vs light interior. If you’re buying one of these I know you can afford a kitchen hood w/ a light. Just turn the food over and look at it. No one complains, and I’ve never been hindered by the dark interiors of everyday non stick pans, seasoned carbon steel skillets or woks, or traditional cast iron. I have Staub and LC and I honestly like the Staub better bc I don’t have to baby it as much. LC just has that clout like a Land Rover, but it will never have the reliability/functionality of Toyota Land Cruiser
I have a 3.75qt Staub, and great points on the small handles with oven mitts!
I have a Staub that size and the handles are SO SMALL!
Both are good for different things. I have many pieces in both brands and I chose which one I want to use based on what I cooking… no need for a competition.
It’s her opinion 😊
Staub is much better. I get tired of that same bullshit, “You can’t see cuz it’s dark”, meanwhile these same people rave about cast iron.
Yes, Le Creuset is an investment but for the reasons you outlined, I’ll always go to Le Creuset first.
I think your review is biased... it would be great to specify that you are reviewing the Le Creuset signature which does have bigger handle versus classic ( meaning not all all Le Creuset handles are as wide!) Also staining for some people might be an issue with Le Creuset which might make it look worn over time. Lastly, staub's lids are much heavier, which helps trap moisture. I have been using both for 10 years now and I love both. Depending on the meal, I might favor one over the other!
Agree with the issue of staining with Le Creuset. I have both too but I love Staub more than Le creuset.
When is it more appropriate to use le creuset vs staub?
@@tiklemeangiMy personal preference is using staub for meals that require higher heat such as bread (for example). I have friends that permanently stained the interior of their LC from baking bread at very high temperatures. You can also notice the LC bread oven interior is also black. I also notice better even browning with staub when it comes to cooking meats. I agree with a few points mentioned in this video in terms of ergonomic design of LC vs Staub. Staub lids are heavier and the thinned stem knob can make it a bit challenging to handle especially if the lid is wider. I can list you so many other differences but in a nutshell, darker interior handles heat better and hids stains.
I have both and if I had to choose I’d go my Staub collection. They are tougher and the lid dimples do in fact work great. My most recent add to my Staub collection is the La Mer piece. It’s a functional work of art!
I love that you just tell us which one you prefer outright instead of hemming and hawing until the end of the video.
Straight to the point! Thanks for watching
LC for dutch ovens. Staub for their amazing gratins
Oh that's an interesting take. Thanks for watching
I’m sure with you on Le Crueset being the best! That light interior coating really does help to see in what you are doing! We have quite a few pieces now and we love them! I’m sure they will outlast my wife and I!
I love to cook- I have both. Both are aesthetically pleasing. However, Staub wins for me. I actually prefer the dark bottom in my pot and don’t have a problem burning food.
I just got my Staub basil today, and I would not trade it for le creuset
I immediately knew the comments would be full of naysayers. Lol I love a hotly contested niche topic.
So do I 😉
I have both in my kitchen and they are quality pieces to cook with. For me personally, the two you are comparing, the Staub cocotte is going to be the winner. The reason, the lid on that model is exceptional with the ridges on the underside to produce better basting but also the added bonus lays with the flat surface and higher walls. It gives the cook the option to put ice cubes on top which creates more condensation in the pan, making it rain from the tiny ridges down more liquid to baste the food better, making food more moist and tender. I like to see you try ❤the ice technique and tell us what you think! I have the 7 qt Staub Cocotte in cherry similar to the model above.
I have many of both brands in my kitchen but prefer Staub over Le Creuset. In essence they are both superior to all other brands I tried.
They are both great products. I agree that both brands are superior to everything else on the market.
Thanks for watching!
What a well made short by someone with not as many subs as the other big creators. You’re style was clean, neat, and to the point. You also brought up good point in both products you reviewed and now I know when I need new pots where to go.
Thank you so much for your kind words. I appreciate your support
Everyone deserves their opinion but I have both and like Staub more - especially Staub colour selection
I have both, and I like them both, although I prefer the Staub's dark interior. It does not stain when making a curry dish like the LC will do. I have the basil Staub, too.
That green is beautiful though! They're both fun to collect and will keep their value better than any other kitchen equipment. I have both, as it seems you do too.
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I'm all about Staub. Funny you said you can't see if your food is burning in Staub but you can clearly see it. Also, your nose is a good indicator. Staub is better for browning due to the dark surface. Anyway, they are both excellent pieces of cookware.
Black interior generates more infrared which improves heat transfer.
thats interesting
About the small dots that collect the moisture: how can it not make that much of a difference, when the moisture falls evenly down from above in that case, instead of collecting and sliding down the walls in the other? 🤔
Also: the black interior ages better as it doesn't get discoloured, IMO
The black interior does age better, I'll give you that! I'm not sold on the dots making it rain. Thanks for watching!
I had a staub before i got the lecrueset. The staub had great lid system and i could tell it was working but the black enamel chipped. It can't compete with lecrueset for high heat cooking. I do not recommend staub.
Wow! I'm so surprised that the enamel chipped on the Staub. It's usually great quality but I guess these things happen
Thanks for watching
Both excellent
That's true!
Thank you for sharing your perspective 🎉
I have Staub, and love it, sorry, my hands arent that big, so handles dont bother me
Thanks for your feedback
The color makes a difference. It’s just gorgeous. Staub looks like it’s meant for camping !
I'm a Staub snob lol
I have both, Staub for the win
Cooked with both, prefer Staub. Better browning, better moisture distribution and retention.
Great points. Both items are of great quality. Thanks for watching
@@sweetsavant Absolutely. You can't go wrong with Le Creuset either. It's still miles above most other brands. I just recently had to throw one away that I inherited from my mom. She bought it back in the 80ies, so it has been in use for some 40 years. I'd say that's a pretty good mileage...
That beautiful green color though!
I understand your priorities while cooking but mine are different. I have both black ones and white enamel from LC and from what I understand white is for slow cooking and black is for high heat cooking as it heats faster and better. Visibility of whether you can see things is more of a personal issue.
Thanks for the feedback
I like Staub more because if its thicker iron material holds temperature better during cooking, the shape of the top seals moisture , and the dark surface of the interior conceals stains and blemishes more than the white surface of Le Creuset.
Both are ridiculously expensive. People fall into this trap. A $600 knife cuts an onion like a good $29.99 knife. Throw the cash at a high end big panel TV.
I have both and love both. I use the Staub for pot roast, but the Le Creuset for baking bread.
OH! Very interesting that you have different uses for them. I love that idea, thanks for sharing!
😀@@sweetsavant
The staining on LC is a pain to get rid of. Your pot is essentially useless once you chip the interior of a LC. With Staub, there is: no chipping on the interior, the more you use, the better the nonstick coating gets, the dots work really well for tenderising meats, it can be used at high oven temps without concern for chipping/damage, and the high walls on the cocotte are great for multiuse (frying, baking, stewing, etc). The durability alone on Staube is unmatched. You may need different LCs to do different things, but you need only 1 staub for all your cooking needs.
Thank you for your feedback. I haven't had a problem with chipping on either Staub or Le Creuset.
I have found that both can stain but it's easy to see on Le Creuset, much more difficult to see on Staubs dark interior.
The stains haven't affected my cooking results on either pan.
Both are fantastic products and you really can't go wrong with either.
Agreed! I can see myself burning the fond in that dark interior. 😅
LOL YES! It can happen
I have both a 7.5 qt LC and 13qt Staub
Both great products
Do you have a recommendation for a high end comal?❤
I don't have a recommendation at this time
The real reason le creuset wins is bcz it’s just a load lighter. Other than the weight, staub is in par with Le Creuset. Both are beautiful and make great meals.
Great points! Both are fantastic products
Staub is #1 for me but i do like Le creuset and have random pieces
They’re basically the same. There is no “better” imo. But to each their own as they say.
Thank you for your feedback and thanks for watching
But does le creuset have a cherry tomato cococette?
I have a few Le Creuset and next one is Staub. The bumps in the inner lid do make a different, lady.
Ok
They definitely do, I have both as well and for meats or anything that goes in the oven, I prefer the staub. Heavier lid, retains heat better and has better moisture retention contrary to what this lady says. On the stove I prefer Le Creuset but it has its cons as well.
Staub. All day. Get out of the home. Into a line or commercial, you’ll NEver see An orange le creuset. It’s almost laughable.
because they’re more affordable?
@@Mr_Spaghetti They are about the same price. And you can get either at a great deal by going to an outlet.
Can someone who has experience with both tell me if the differences are that relevant for someone who mostly cooks vegan/vegetarian?
Interesting question!
Le creuset for me. I just prefer the white interior and handle size. Honestly, this is an argument that has gone on for so long, and it's not that serious, lol. It just comes down to individual preferences. Im sure both cook well.
You're absolutely right! It's not that serious at all. It is fun to share opinions and get other people's perspectives. Thanks for watching!
@@sweetsavant thanks for making the video
I have neither but think I'd go for the Staub. I like it for all the reasons you dislike it haha
That's fair
Staub vs Le Money Snatcher
They are the same price. Stop being ridiculous.
When you see documentaries in Michelin stared restaurants it is always Staub
Thanks for the feedback
Staub does not stain.
lol you just can’t see it. Love my staub, but rest assured the stains are still there. Use some barkeepers friend.
There both good products personally Staub has better style
I cook with the 50+ year old Le Creuset I inherited from my mother and father about 10 years ago. Dang fine piece of cookware, I must say. I don’t have any Staub cookware.
I can’t help wishing that they had not chosen that screaming fiery orange, though.
What size is that Staub? I agree about the color - I think the matte black looks better, but the lighter color is much more practical.
26cm
I like both but had staub first and it’s usually the first thing I reach for. If you have either one of these then there should be no issues.❤
Does the le creuset come deep like the staub?
Loved this review. I own both brands, and prefer Le Creuset for the reasons you mentioned, but also because it’s lighter. Because of that, I cook with them all the time, vs my staub. Both brands are good, but personally Le Creuset is better.
Exactly right! Both are great products but I think Le Creuset edges Staub out. Thanks for watching!
I have several pieces of Le Crueset and I will love them
Le Creuset is better but not for the price difference.
That's an interesting take. I've found the prices to be fairly comparable between both brands
Which LC pan is that? Is it the round wide?
Why should you be burning it in the first place if you know what you're doing? The Staub system for keeping good basted really does work. The black retains heat a whole lot better. Staub wins.
Burns happen accidentally
@@sweetsavant burning food in a +$500 piece of cookware is like leaving your Louis or Gucchi top of the range purse on the table in the sun for hours and hours and it's 45°C outside. If someone can do that, they probably don't deserve to own one.
Goodluck using that le creuset without destroying that enamel
I've had it for a few years and it's been great so far!
I worked in prestigious international housewares store/company for a few years and bought and collected many lecreuset pieces. And i do not own one peiece of Staub! But that was my personal choice and nothing wrong qith Staub!
NON of what this wonan is saying means Staub is anything less than Creuset! Staub doesnt do as marketing as the Creuset, because it really doesnt need to! The enamel on the pots and pans, is NO where in the league of Creuset! Staub doesnt go rainbow but the few colors they have used are simply GORGEOUS and just enough!!! The burgandy, the royal navy blue, the green, they were the most beautiful ensmels i've ever seen! Le Creuset can not beat that!
Staub is heavier, way way sturdier, goodness it LOOKS QUALITY as much as it IS! 🖤
Marketing is not always about loudness! Quality is LOUD enough on its own!♣️♠️
Go Staub Go! 🌸🌿🥰
Thanks for your feedback
Staub. beautiful wok (not for stir fries, used for anything else. and the old 28cm honeycomb texture pan with glass lid) le creuset has a strong protmotion with cooking shows. but hey no beginner would buy either, so an experienced cook wouldn't moan about dark interior.
Both make fine quality cookware. Beginners have asked for my opinion so I disagree that no beginner would buy either.
Thanks for watching
Staub is thicker. It has more heat retention. Le creases is lighter. And I think the staub lid does make a difference
Not all staubs have black interiors.
Which ones don't?
Nice review!
THANKS SO MUCH
20 years ago I gave my niece all my Le Creuset cookware , I was busy working and rarely cooked , now retired and regret giving her all that cast iron , can't afford to replace it so I have to buy bargain brand and to be honest I don't see the difference other than the bragging and snobbery rights
There are some very good bargain Dutch ovens on the market. The Lodge brand works well
staub would have won hands down if it had a light interior like le creuset. hands down staub win with heat retention and keeps the moisture in.
Thank you for watching!
Was deciding but this was my first review and only review video ! Sold! Lecreuset for the win ❤
I totally agree! Le Creuset is much easier to clean, too.
It really is! Thanks for watching
Did you mention that you cannot allow Le Creuset to get hot enough to sear meat? The enamel will crack and come off in spots. The customer service is nasty and unesponsive. The "lifetime" guarantee is a pure joke as they quibble over the least thing. They also require a receipt. Who keeps a receipt for a 8, surely it would disintegrate anyway. DONT WASTE YOUR MONEY ON LE CREUSET.
Staub is wayyyy better!
I would love to hear more details!
I have read many people saying Staub is easily the winner for many great reasons. So is LC purely a luxury stint instead of focusing on functionality. 😊
Staub 💯☝️
I get it
I have both, and wish so much that Le Creuset held up better 🥺 Their stuff is so beautiful! BUT ive had three fail on me now….getting disillusioned by them
OH MY! That's terrible. I haven't had an issue like that
Staub all day
There are many options for 1/4 of these pots price, don't really understand why people spend that money for a fancy brand when most of them don't even know to cook on it.
Always this American obsession with finding the best of this, the best of that.
Le Creuset is a 100-year-old company. Staub, 50. If they still exist, it's because they know their stuff.
In the end, it's just a matter of feeling. Just cook with the equipment you're comfortable with and have fun with.
Have fun!
I like Le Creuset better. Cleaner and lighter plus easier to maintain without gunks hiding in the black matte finish.
I’m convinced. Le Creuset
Staub for win but nice video 👍🏽
Thanks so much for watching!
If you are a master chef you'd choose Staub. Staub is Rolls-Royce, just read the comments below
Thanks for watching!
You and others aren’t master chiefs. What is with this superiority complex from home cooks
@@bobbilly87 I am actually a chef. What is it with you and thinking you know everything 🤔
Black liner is beautiful- the staub is the more beautiful of the two. If you need to see whether you’re burning your food then you need some cooking lessons and have no sense of smell IMO- but to each his own. Viva Le France- Staubs #1 in Tennessee 🇫🇷
That's interesting
My guess is that Le Creuset are more popular in USA because the name sounds french.
Thats it.
That's an interesting theory
❤thank you.
Staub is the winner, no question!
Thanks for watching!
También tenemos las dos marcas. Los argumentos que dices no son válidos para decir que Le Creuset es mejor. Staub es mucho mejor. Además no has dicho la verdadera diferencia entre las dos marcas. Si no la sabes, es que cocinas poco
Thanks for watching
Crockpot artisan for under 100
Interesting, I'll look into that. Thanks for the suggestion