wow yeah, that's a pretty clear difference, nice test! the question then becomes "does that matter at all in the final dish?" things are generally moist inside a dutch oven i think
Le Creuset will still drip back down die to gravity, just not much in the middle. It’s only water not fat or juice so hard to see it would make much difference.
This is exactly the same question I had! It may redistribute the condensation (basically all water) evenly, but does that actually mean it improves the taste or does it just reduce the need to stir the condensation back in?
@@Visitkarte I don’t believe fat evaporates at temperatures you’d be cooking at, so I believe the condensation is pure water. Not even salt or any other ingredient would be in the condensation.
The flat lid on the Staub is very handy for resting a spoon, and the nubbed design does seem to lock in moisture nicely. The 4 quart has earned a permanent spot on my stove top, but I do love both brands.
I just went on a Staub shopping spree. First I picked up the round 4 QT dutch oven in matte Black for $120. Then I grabbed an oval Dutch Oven in Basil for $120. Then I grabbed another round 4 QT Dutch oven in Grenadine for $150 since I've been wanting a piece in that color but they're rarely on sale. Merry Xmas to me!
I have a generic French made nibbed style very similar to the Staub. It's a veteran of thousands of delicious cooks. My family doesn't keep ice handy so I'll sometimes use a centimeter or two of water on the lid. I think "basting" is the wrong way to think about it. You are exchanging energy with steam inside the pot, evaporating the pool on the lid. The effect is you retain more cooking fluid and a stovetop braise can have a slightly moister surface. In the oven where the fluid will be heated from convection as well the effect should be quite reduced. Does it work? Yes, that is simple thermodynamics. Does it make any noticeable difference? Round 2. Fight!
I'd be curious if you really retain more moisture due to this or the Le Creuset just directs the condensed water toward the edges of the pot. Really hard to test since you also need to control that the lids are equally tight.
I've seen this tested by putting the lids on paper towels and the Staub one had WAY more moisture in the paper towel. But yeah, Staub is my pick because I like the flat lid for ice cubes / charcoal better, I like the black interior better, I like the general design better, etc. The only things I like better on the Le Creuset is that the handles and knobs are larger.
I wonder if Staub will update the handle design like LC did. A decade or so ago Le Creuset had the "classic" line, which had small handles, smaller than the Staub and the phenolic (plastic) lid handle but then came with the "signature" line, which are the ones seen in this video, with the larger handles and metalic lid handle. Back then, when I chose mine, the classic was surprisingly more expansive than the more ergonomic Signature, even though the Signature had all those improvements, including, according to the marketing materials, a tighter fitting lid.
When America’s test kitchen tested the Le Creuset doufeu with ice, they found that it created to much moisture and that it watered down the braise or stew.
I wonder if maybe there is a tipping point, as in, maybe a few ice cubes for part of the braise work well but pckingit with ice for the entire cook might be too much? Might be a good video idea...
I don’t know, I really find very little use for it. On the stovetop it’s alittle less cumbersome. I bought the doufeu because I thought it was cool, it’s ok at best. I rarely if ever find myself coming up with a reason to use ice.
Scott - your channel has gone from excellent to excellent ++. Who cars what impact this has, the larger point is that it creates controversy, which creates interest, and both those companies owe you a share of their extra sales.
Excellent ice cube test, uncle scott getting better all the time. Personally i think STAUB's sheer weight advantage also helps to seal moisture in. S is often 25+% heavier than LC lid. 2nd test: i tried a dutch oven approach to make traditinal Bolognese, which incolves a large can of crushed tomatoes, followed by 60% can of water + tomato residue. It actually had retained too much liquid at the end of the cook ie STAUB over-achieved on the self basting (or sealing off the lid) and i have to back the extra water to (est) 30 to 40% in my next attempt. When i initially opened the lid, i can clearly identify the basting points all over the top surface of my sauce.
Nice approach (setup) for answering these questions. However, I still doubt if the few more drops will make a noticeable difference in the cooked food…
purchased a staub 4 qt round cocotte in grenadine during black friday sales, love the color . Perfect size for 2 people with leftovers and prefer it to the 5.5qt which is more popular , already made beef stew-chili-goulash- chuck roast in it.
NICE to see you attack the question by testing!!! Decades ago the enameled dutch oven I bought way cheap from Sam's Club, endorsed by some TV personality, maybe Mario Batali, came with basting spikes, and the wisdom of the time (maybe from Chris Kimball's gang) was that the spikes work. I just wanted a $55 dutch oven rather than an equivalent $280 LC, and so I've just cooked with it and not lost much sleep. Not surprised at your results, mine has a domed lid so the ice is out but repeatedly putting cold water soaked dish towels on top would probably give at least a little of the same effect, I'll remember to do that. Thanks!!!
Just found your channel last night and I'm hooked!!!!! Love your thoughts on having both pans/brands, and I agree with the person that said (in one of the last LeCreuset/Staub videos) that you're like chatting with a friend in the kitchen!! Looking forward to watching a lot more of your channel throughout the winter season! All the best to you and your family this holiday season!
One easier test is to boil water briefly, then place the lid on towels/paper towels. On the Staub you'll get a filled out circle of condensed water, whereas the Le Creuset will only leave a hollowed out one. Still, to me, I pick Le Creuset every time because of what matters the most in cooking: The Colors
@@WayWordWay I am still waiting for mine to be delivered. Darn shipping delays. I hope I can answer your question soon lol. The problem for me was, that staub offered a dark yellow in the past, and a bright one now. I couldn't decide which one.
My absolute favourite pot is my staub Dutch oven. Very inventive way to test the old gal out Mr. Scott! Looking forward to further engagements...Huzzah!
Great scientific review and results there. Thanks. I guess this begs an answer to the question "How important is even self basting over the entire cooking area vs. just basting around the edges?" - The premise for yet another experiment! - Cheers!
Even though there's few more drops of water from Staub I wonder if it would ever make any difference to the end result of what is inside the pan. Likely not.
Serious question - what cooking method(s) would most benefit from this feature? The first thing that sprang to my mind was braising, but I usually keep the lid cracked for that, so…curious how this would make cooking better.
2 drops vs multiple drops.. let’s look at this from a realistic standpoint… it doesent matter.. those drops won’t keep it basted lol. Get what you want.. lid wise.. now the ice part is something.. but.. what about a flat nibbleless lid??? I’d try that if you have a flat nibbleless lid.
There’s a reason why no one opens pots to dribble a teaspoon or two onto whatever they’re cooking every 20 minutes. Dots are pretty and the story sounds good.
So I took this test one step further… I have an enamled cast iron from lodge.. 5.5qt. Being how it has a domed lid, I could not put ice cubes on it and had to improvise. In this videos initial release, I mention in a comment about wrapping a towel around the lid for us domed users and the test/results went as follows. I dried the lid after each test, the tests were 5 minutes long. (I was simmering chili). I carefully pulled the lid (and shook) and measured the liquid… it was just medium biggish drops on the lid… nothing came off… bummer… Next, I wrapped a tap cold ‘just wrung past dripping’ flour sack towel around the lid and handle and came back after 5 mins…. Not only was the towel still cold, I got a full lid plus (I shook) 3/4 tsp of water…. Huge difference… Not only does it work way better, it lasting longer than I expected at staying cold.. the only downside side is you have to rerinse and apply the towel.. vs dump the lid and reapply ice.. which I feel like would be a personal preference between the two. Hope this helps us domed people with the dimples in the lid.
Unrelated question - I've been using a spray type olive oil from the store, like PAM, and have good success with eggs and stuff not sticking in my carbon steel pans. I recently bought a pump spray bottle that I fill with my own olive oil, and it seems like my eggs are sticking more now. Have you had this issue? Is there something besides olive oil and the propellant in those cans?
I have to say I don't know the answer because I just use butter for my eggs, but if your olive oil is good 100% EVOO then it sounds like what you said is a good guess about there being something else in the spray. Maybe the spray is refined olive oil too? If you figure it out let me know though... be interesting to know.
It’s an Ilve. Made in Italy. It’s a1200 mm 6 burner, twin oven with teppanyaki plate. They’re not cheap. I bought a 900 mm 4 burner with teppanyaki plate twin oven in 2002, here in Australia and I paid $AU 6,200.00 back then.
I thought about making some little "stands" with some crumpled up aluminum foil and raise that bowl up a quarter inch or so, but this seemed to work OK. If I do the test again I will see about raising it.
@@UncleScottsKitchen I was thinking a bow like that standing directly on the bottom would probaby heat up enough to almost instantly evaoprate any stray drop. The creuset one is designed so that the water will run down to the edge and down the sides though. The dome should be inverted.
I have a substantial collection of American late-19th to early- 20th century cast iron and I swear that at least one of my dutch ovens has those droppers. I have several, flagship Le Creuset pieces as wall as several Staub. Other than that they may all be members of the same ownership scheme, they are distinctive, in small ways, in their own right. Recently i got a Staub brasier, which is about a foot wide (>25cm) and when you heft it feals like a small artillery weapon could be mounded on it securely. It is a beautiful thing. Honestly: it is a Come-to-Julia moment when you understand the things that matter to you, the chef. I think both Le Creuset and Staub are great. Walk blindfolded into a Staub or LC store and you will walk out happy. I am not a troll. But I have had a few snifters this evening.
@@nhoffman0677 The USA line isn't far off in price compared to these. If you look around for a good sale the 3 are very close to each other in price. I paid around $250 for my 7qt Staub, where the Lodge is currently on sale for $230, normal price being $350. The 7qt Staub is currently on sale (on certain web sites) for $280, normal price of $440. So not really too far off. It really comes down to preference on which you like. None of them will disappoint.
@@Patryn71 I have both and find that both the USA made as well as the Chinese made Lodge enamel cast iron are superior to the Staub inasmuch as the surface is much less "sand paper" like. The lodges' are about 25 % percent cheaper that Staub if we are talking about the USA made stuff, with normal sales discounts and a bit more when neither is discounted. I do like the more upright sides on Staub dutch oven pieces however as they better fit my thermoworks probe while I use a deep frying pan basket however. We are so lucky to be living in a time with such a rich amount of choice. :)
We have an old cast iron lid with many long spikes and see the drip pattern in the spice rub on meat roasting under it. The spikes work but only bastes with water, not fat or seasoned juice.
How long do the ice cubes last on the lid in a 350 oven? I would think. They wouldn’t last long and would require frequent openings of the oven to add ice. I get it for stove top braising but not oven braising.
I still don’t think that the baisting feature does anything. When you baist you do it with flavoured oil or water and give flavour to your dish but what drops down is just flavourless water… The humidity is already provided through the lid no matter what brand you use
That’s cool and interesting, but ultimately you want hot fat, not hot water…. Will it make much of a difference, I doubt it, being a good cook/chef will more, maybe 1% better roasting. Scott King of carbon steel eggs, I thought I knew eggs on steel, but your tips brought ALL five points together,🎉👌🥚🥚🥚
I would put many shot glasses and see if the spread even or not, and not for 20 min, tha'ts way too long, 5 min is better since the drops from the plate will also probably evaporate
Many cooking enthusiasts buy cast iron pots because they want to incorporate the fond into their sauces. A pan with a black base totally negates this, because you can't see the fond.
I have to agree on that point. I much prefer the light color insides found in some makers versions, also because I can see how the food is cooking a bit better imho. I can see however that a dark interior looks better over time. I cook a lot of Indian dishes which of course contain Turmeric and that stain seems to grip and not wash off, and is visible in light pans much more. But then, that's a badge of honor for a cook - is it not?
I dont agree. I have Lodge, Le Creuset, Borough Furnace and Staub enamel dutch ovens. I get beautiful fond from the Borough and Staub pots. No difference. I can see fond in all pots.
@@helencraw Just to clarify my original comment - I have some slightly cheaper enamelled cast iron pans that I bought for my Dad to use when I visit him. I got cheaper ones because I know he'll never use them. They do produce a good fond, but when I cook with them I typically cook very large batches and the black base makes it difficult to tell whether the fond is starting to burn after searing 3 or 4 rounds of beef or chicken. That issue doesn't arise in pans with a lighter base - you can see when the fond is close to burning and can de-glaze right away to save it. That's just my opinion based on personal experience.
I might have to make a little peposo and test some variations out... maybe a couple ice cubers every half our hour so, but not loading the lid down. Any excuse for peposo!
I don’t think there is a battle. Le Creuset is better, for one reason: quality of the enamel. You can’t see much in dark enamel. There are 3 important qualities of a dutch oven: - a tight sealing lid - no air bubbles in the material which will result in cracking - quality of the enamel They are tied in the first two, but Le Creuset takes enamel any day. The spikes, flat top and ice tray are just gimmicks in the end.
Real cooks use Emil Henry and know that the spikes make a difference. ;) of course, I just made that up, but man oh man, I do value my Emil Henry ceramic cookware above all my other various pots, pans and dutch ovens.
Hey Scott. Love your channel man. Long time subscriber. I have a Chinese maid Lodge 5.5 Qt Dutch oven that came with basting nipples. It rains moisture droplets on the food below. However, I'm no longer a fan of ceramic coated Dutch ovens. That said. the manufacturers of all ceramic coated cast iron vessels need to find a way to keep their Dutch ovens and cookware from staining the ceramic (glass) interiors, especially on the bottom. Because regardless of how much you pay or who makes your Dutch oven, ceramic (glass) coated cast iron vessels all stain. Even Staub whose ceramic int. is black. When heating cast iron over a long period of time, it naturally expands and contracts. It's just science. It's what metals do. However, if you coat cast iron with an impervious non-flexible material like ceramic which is essentially glass, it forms microscopic cracks were food from above and expansion and contraction from beneath over time produces stains and irreparable crevasses close to the heating source below and from above. Over the years of moderate and frequent use, these stains get darker and darker, and the ceramics begin to disintegrate with microscopic glass particulates going into your food. You can't taste them or see them. But they're there. If I'm cooking foods with acids like wine or tomato's, citric acids etc., I use good, heavy stainless only. If I'm doing any other long-time cooking, I use my cast iron non-enameled seasoned Dutch oven and skillets.
The Staub's interiors can be kept looking new simply by applying a thin layer of oil once finished cooking washing & drying. I've got a 4qt I've been using for almost 10 years, & the interior still looks new this way. If I didn't oil them, then yeah, the interior does look stained.
Now hear me out.. for us round lid dimpled users ( and everyone in general) get a barely wrung out towel and wrap it around the lid knob … maybe… just maybe..
Are we not taught to reduce liquids? Why do we want extra moisture through condensation? Maybe for No Knead bread baking? Maybe. I would take better fond control and development with LC. I have 5 5taub pieces and 4 LC and i catch myself reaching for the LC or stainless most of the time. To each his own; You seem to be working hard on a Staub affiliation.
I use my dutch ovens mostly for larger cuts of meat in the oven. Long, slow cooks. The extra moisture helps for stuff like that. I have a few different Staub pieces I use and I love them all for oven cooking. For stovetop use I have a ton of vintage cast iron pans, and a number of sauce pans and stock pots from All-Clad. Most of it comes down to usage and preference. None of them will suck.
Jeez, Uncle Scott, I know you're American, but if you enter the domain of cuisine and food videos, it may behoove you to learn to pronounce even foreign words in recognizable fashion. So pay attention: Le Creuset: "le" is not pronounced *lay*, but *luh*; "Creuset" comes out *krö-zay*, where the *ö* sounds like the first syllable in "urgent". (This is still only an approximation, because U.S. folk can't do a French *r* for sour apples.) Staub: dust off your best Col. Klink accent, and go *sht-ow-p*, where *ow* is like "Ow, that hurts!"
@@ArkhamNorth Oops, my bad. What I gave you was the German pronunciation; it didn't occur to me that Francis Staub might be Alsatian. Thanks for setting me straight.
2 drops vs multiple drops.. let’s look at this from a realistic standpoint… it doesent matter.. those drops won’t keep it basted lol. Get what you want.. lid wise.. now the ice part is something.. but.. what about a flat nibbleless lid??? I’d try that if you have a flat nibbleless lid.
wow yeah, that's a pretty clear difference, nice test!
the question then becomes "does that matter at all in the final dish?" things are generally moist inside a dutch oven i think
Yeah but, Uncle Scott, does it actually measurably improve the quality of whatever dish your cooking in it? That's the real answer we need.
Perhaps a side by side taste test?
Le Creuset will still drip back down die to gravity, just not much in the middle. It’s only water not fat or juice so hard to see it would make much difference.
This is exactly the same question I had! It may redistribute the condensation (basically all water) evenly, but does that actually mean it improves the taste or does it just reduce the need to stir the condensation back in?
Exactly. It’s the steam that keeps the meat or other food moist, not the actual water droplets. And is there any fat in the basting fluid?
@@Visitkarte I don’t believe fat evaporates at temperatures you’d be cooking at, so I believe the condensation is pure water. Not even salt or any other ingredient would be in the condensation.
The flat lid on the Staub is very handy for resting a spoon, and the nubbed design does seem to lock in moisture nicely. The 4 quart has earned a permanent spot on my stove top, but I do love both brands.
I just went on a Staub shopping spree. First I picked up the round 4 QT dutch oven in matte Black for $120. Then I grabbed an oval Dutch Oven in Basil for $120. Then I grabbed another round 4 QT Dutch oven in Grenadine for $150 since I've been wanting a piece in that color but they're rarely on sale. Merry Xmas to me!
I went on a similar spree. This chanel is very expensive to watch. :)
I have a generic French made nibbed style very similar to the Staub. It's a veteran of thousands of delicious cooks. My family doesn't keep ice handy so I'll sometimes use a centimeter or two of water on the lid.
I think "basting" is the wrong way to think about it. You are exchanging energy with steam inside the pot, evaporating the pool on the lid. The effect is you retain more cooking fluid and a stovetop braise can have a slightly moister surface. In the oven where the fluid will be heated from convection as well the effect should be quite reduced.
Does it work? Yes, that is simple thermodynamics. Does it make any noticeable difference? Round 2. Fight!
I'd be curious if you really retain more moisture due to this or the Le Creuset just directs the condensed water toward the edges of the pot. Really hard to test since you also need to control that the lids are equally tight.
This was so informative. 👏Thank you for sharing. ❤
Nice to hear from the official Staub folks!! Glad you enjoyed the video.
I've seen this tested by putting the lids on paper towels and the Staub one had WAY more moisture in the paper towel. But yeah, Staub is my pick because I like the flat lid for ice cubes / charcoal better, I like the black interior better, I like the general design better, etc. The only things I like better on the Le Creuset is that the handles and knobs are larger.
I wonder if Staub will update the handle design like LC did.
A decade or so ago Le Creuset had the "classic" line, which had small handles, smaller than the Staub and the phenolic (plastic) lid handle but then came with the "signature" line, which are the ones seen in this video, with the larger handles and metalic lid handle.
Back then, when I chose mine, the classic was surprisingly more expansive than the more ergonomic Signature, even though the Signature had all those improvements, including, according to the marketing materials, a tighter fitting lid.
When America’s test kitchen tested the Le Creuset doufeu with ice, they found that it created to much moisture and that it watered down the braise or stew.
I wonder if maybe there is a tipping point, as in, maybe a few ice cubes for part of the braise work well but pckingit with ice for the entire cook might be too much? Might be a good video idea...
I don’t know, I really find very little use for it. On the stovetop it’s alittle less cumbersome. I bought the doufeu because I thought it was cool, it’s ok at best. I rarely if ever find myself coming up with a reason to use ice.
Scott - your channel has gone from excellent to excellent ++. Who cars what impact this has, the larger point is that it creates controversy, which creates interest, and both those companies owe you a share of their extra sales.
Excellent ice cube test, uncle scott getting better all the time. Personally i think STAUB's sheer weight advantage also helps to seal moisture in. S is often 25+% heavier than LC lid. 2nd test: i tried a dutch oven approach to make traditinal Bolognese, which incolves a large can of crushed tomatoes, followed by 60% can of water + tomato residue. It actually had retained too much liquid at the end of the cook ie STAUB over-achieved on the self basting (or sealing off the lid) and i have to back the extra water to (est) 30 to 40% in my next attempt. When i initially opened the lid, i can clearly identify the basting points all over the top surface of my sauce.
Nice approach (setup) for answering these questions. However, I still doubt if the few more drops will make a noticeable difference in the cooked food…
does basting with pure water help? spooning the cooking liquid with fat floating on the top might be better.
purchased a staub 4 qt round cocotte in grenadine during black friday sales, love the color . Perfect size for 2 people with leftovers and prefer it to the 5.5qt which is more popular , already made beef stew-chili-goulash- chuck roast in it.
NICE to see you attack the question by testing!!! Decades ago the enameled dutch oven I bought way cheap from Sam's Club, endorsed by some TV personality, maybe Mario Batali, came with basting spikes, and the wisdom of the time (maybe from Chris Kimball's gang) was that the spikes work. I just wanted a $55 dutch oven rather than an equivalent $280 LC, and so I've just cooked with it and not lost much sleep. Not surprised at your results, mine has a domed lid so the ice is out but repeatedly putting cold water soaked dish towels on top would probably give at least a little of the same effect, I'll remember to do that. Thanks!!!
Just found your channel last night and I'm hooked!!!!! Love your thoughts on having both pans/brands, and I agree with the person that said (in one of the last LeCreuset/Staub videos) that you're like chatting with a friend in the kitchen!! Looking forward to watching a lot more of your channel throughout the winter season! All the best to you and your family this holiday season!
One easier test is to boil water briefly, then place the lid on towels/paper towels. On the Staub you'll get a filled out circle of condensed water, whereas the Le Creuset will only leave a hollowed out one.
Still, to me, I pick Le Creuset every time because of what matters the most in cooking: The Colors
I see a new color on sale, I get so excited I can hardly breathe. Other than that, I prefer staub
But who can beat the yellow that Staub offers? Nobody, I say. ;)
@@WayWordWay That's indeed a tough one but rhone and artichaut are great contenders
@@WayWordWay I am still waiting for mine to be delivered. Darn shipping delays. I hope I can answer your question soon lol. The problem for me was, that staub offered a dark yellow in the past, and a bright one now. I couldn't decide which one.
My absolute favourite pot is my staub Dutch oven. Very inventive way to test the old gal out Mr. Scott! Looking forward to further engagements...Huzzah!
Hi Anna! Hope you and your fam are having happy holidays!
Great scientific review and results there. Thanks.
I guess this begs an answer to the question "How important is even self basting over the entire cooking area vs. just basting around the edges?"
- The premise for yet another experiment! - Cheers!
Even though there's few more drops of water from Staub I wonder if it would ever make any difference to the end result of what is inside the pan. Likely not.
Does the basting effect affect the quality of the food that's been cooked?
That would be pure h2o condensate. I'm no chef, but is using pure water as a baste desirable? It isn't basting with the fatty juices.
Cool test
Clever test method with the bowl
Thanks, Pan! Probably better than the other idea I had about sticking a camera in there...
Serious question - what cooking method(s) would most benefit from this feature? The first thing that sprang to my mind was braising, but I usually keep the lid cracked for that, so…curious how this would make cooking better.
2 drops vs multiple drops.. let’s look at this from a realistic standpoint… it doesent matter.. those drops won’t keep it basted lol. Get what you want.. lid wise.. now the ice part is something.. but.. what about a flat nibbleless lid??? I’d try that if you have a flat nibbleless lid.
There’s a reason why no one opens pots to dribble a teaspoon or two onto whatever they’re cooking every 20 minutes. Dots are pretty and the story sounds good.
@ excsctly people don’t.. they add water or a liquid when it needs to be topped off..
So I took this test one step further… I have an enamled cast iron from lodge.. 5.5qt. Being how it has a domed lid, I could not put ice cubes on it and had to improvise. In this videos initial release, I mention in a comment about wrapping a towel around the lid for us domed users and the test/results went as follows.
I dried the lid after each test, the tests were 5 minutes long. (I was simmering chili).
I carefully pulled the lid (and shook) and measured the liquid… it was just medium biggish drops on the lid… nothing came off… bummer…
Next, I wrapped a tap cold ‘just wrung past dripping’ flour sack towel around the lid and handle and came back after 5 mins…. Not only was the towel still cold, I got a full lid plus (I shook) 3/4 tsp of water…. Huge difference…
Not only does it work way better, it lasting longer than I expected at staying cold.. the only downside side is you have to rerinse and apply the towel.. vs dump the lid and reapply ice.. which I feel like would be a personal preference between the two.
Hope this helps us domed people with the dimples in the lid.
Unrelated question - I've been using a spray type olive oil from the store, like PAM, and have good success with eggs and stuff not sticking in my carbon steel pans. I recently bought a pump spray bottle that I fill with my own olive oil, and it seems like my eggs are sticking more now. Have you had this issue? Is there something besides olive oil and the propellant in those cans?
Butter is better, or use 50/50 butter/olive oil, real stuff don’t use the spray…👇👇👇
I have to say I don't know the answer because I just use butter for my eggs, but if your olive oil is good 100% EVOO then it sounds like what you said is a good guess about there being something else in the spray. Maybe the spray is refined olive oil too? If you figure it out let me know though... be interesting to know.
A little off subject but, What Brand is Your Range in Your main kitchen, Thanks in advance
It’s an Ilve. Made in Italy. It’s a1200 mm 6 burner, twin oven with teppanyaki plate.
They’re not cheap. I bought a 900 mm 4 burner with teppanyaki plate twin oven in 2002, here in Australia and I paid $AU 6,200.00 back then.
I think possibly it would be better to add a false bottom to both vessels before adding the bowl. Would maybe halt evaporation from the bowl.
I thought about making some little "stands" with some crumpled up aluminum foil and raise that bowl up a quarter inch or so, but this seemed to work OK. If I do the test again I will see about raising it.
@@UncleScottsKitchen I was thinking a bow like that standing directly on the bottom would probaby heat up enough to almost instantly evaoprate any stray drop. The creuset one is designed so that the water will run down to the edge and down the sides though. The dome should be inverted.
That 34 cm is an absolute UNIT.
I have a substantial collection of American late-19th to early- 20th century cast iron and I swear that at least one of my dutch ovens has those droppers. I have several, flagship Le Creuset pieces as wall as several Staub. Other than that they may all be members of the same ownership scheme, they are distinctive, in small ways, in their own right. Recently i got a Staub brasier, which is about a foot wide (>25cm) and when you heft it feals like a small artillery weapon could be mounded on it securely. It is a beautiful thing. Honestly: it is a Come-to-Julia moment when you understand the things that matter to you, the chef. I think both Le Creuset and Staub are great. Walk blindfolded into a Staub or LC store and you will walk out happy. I am not a troll. But I have had a few snifters this evening.
"small artillery weapon"😂 yup that's got some heft to it! I love the glossy glaze & black interior for ease of cleaning.
Lodge has them too, way cheaper. It’s not enamel but made in USA and way cheap. Especially at the seconds section in S. Pittsburg TN.
@@nhoffman0677 The USA line isn't far off in price compared to these. If you look around for a good sale the 3 are very close to each other in price. I paid around $250 for my 7qt Staub, where the Lodge is currently on sale for $230, normal price being $350. The 7qt Staub is currently on sale (on certain web sites) for $280, normal price of $440. So not really too far off. It really comes down to preference on which you like. None of them will disappoint.
@@Patryn71 I have both and find that both the USA made as well as the Chinese made Lodge enamel cast iron are superior to the Staub inasmuch as the surface is much less "sand paper" like. The lodges' are about 25 % percent cheaper that Staub if we are talking about the USA made stuff, with normal sales discounts and a bit more when neither is discounted. I do like the more upright sides on Staub dutch oven pieces however as they better fit my thermoworks probe while I use a deep frying pan basket however. We are so lucky to be living in a time with such a rich amount of choice. :)
We have an old cast iron lid with many long spikes and see the drip pattern in the spice rub on meat roasting under it. The spikes work but only bastes with water, not fat or seasoned juice.
How long do the ice cubes last on the lid in a 350 oven? I would think. They wouldn’t last long and would require frequent openings of the oven to add ice. I get it for stove top braising but not oven braising.
The lids of my Finex cast iron have basting rings. I don’t know how effective they are.
I still don’t think that the baisting feature does anything.
When you baist you do it with flavoured oil or water and give flavour to your dish but what drops down is just flavourless water…
The humidity is already provided through the lid no matter what brand you use
Interesting indeed!
That’s cool and interesting, but ultimately you want hot fat, not hot water…. Will it make much of a difference, I doubt it, being a good cook/chef will more, maybe 1% better roasting. Scott King of carbon steel eggs, I thought I knew eggs on steel, but your tips brought ALL five points together,🎉👌🥚🥚🥚
I would put many shot glasses and see if the spread even or not, and not for 20 min, tha'ts way too long, 5 min is better since the drops from the plate will also probably evaporate
Why is it a problem? Use a spoon and mix it
Many cooking enthusiasts buy cast iron pots because they want to incorporate the fond into their sauces. A pan with a black base totally negates this, because you can't see the fond.
I have to agree on that point. I much prefer the light color insides found in some makers versions, also because I can see how the food is cooking a bit better imho. I can see however that a dark interior looks better over time. I cook a lot of Indian dishes which of course contain Turmeric and that stain seems to grip and not wash off, and is visible in light pans much more. But then, that's a badge of honor for a cook - is it not?
I dont agree. I have Lodge, Le Creuset, Borough Furnace and Staub enamel dutch ovens. I get beautiful fond from the Borough and Staub pots. No difference. I can see fond in all pots.
@@helencraw Just to clarify my original comment - I have some slightly cheaper enamelled cast iron pans that I bought for my Dad to use when I visit him. I got cheaper ones because I know he'll never use them. They do produce a good fond, but when I cook with them I typically cook very large batches and the black base makes it difficult to tell whether the fond is starting to burn after searing 3 or 4 rounds of beef or chicken. That issue doesn't arise in pans with a lighter base - you can see when the fond is close to burning and can de-glaze right away to save it. That's just my opinion based on personal experience.
Watered down peposo? Weak watery ribollita? Thanks but no thanks. Keep the ice.
I might have to make a little peposo and test some variations out... maybe a couple ice cubers every half our hour so, but not loading the lid down. Any excuse for peposo!
I don’t think there is a battle. Le Creuset is better, for one reason: quality of the enamel. You can’t see much in dark enamel.
There are 3 important qualities of a dutch oven:
- a tight sealing lid
- no air bubbles in the material which will result in cracking
- quality of the enamel
They are tied in the first two, but Le Creuset takes enamel any day. The spikes, flat top and ice tray are just gimmicks in the end.
Nailed it.
Le Creuset are overpriced _breloques_ for Americans and Chinese. French people use Staub or Chasseur.
@@cisium1184 But really who cares what those muslims use?
Real cooks use Emil Henry and know that the spikes make a difference. ;) of course, I just made that up, but man oh man, I do value my Emil Henry ceramic cookware above all my other various pots, pans and dutch ovens.
Hey Scott. Love your channel man. Long time subscriber.
I have a Chinese maid Lodge 5.5 Qt Dutch oven that came with basting nipples. It rains moisture droplets on the food below. However, I'm no longer a fan of ceramic coated Dutch ovens.
That said. the manufacturers of all ceramic coated cast iron vessels need to find a way to keep their Dutch ovens and cookware from staining the ceramic (glass) interiors, especially on the bottom. Because regardless of how much you pay or who makes your Dutch oven, ceramic (glass) coated cast iron vessels all stain. Even Staub whose ceramic int. is black.
When heating cast iron over a long period of time, it naturally expands and contracts. It's just science. It's what metals do. However, if you coat cast iron with an impervious non-flexible material like ceramic which is essentially glass, it forms microscopic cracks were food from above and expansion and contraction from beneath over time produces stains and irreparable crevasses close to the heating source below and from above.
Over the years of moderate and frequent use, these stains get darker and darker, and the ceramics begin to disintegrate with microscopic glass particulates going into your food. You can't taste them or see them. But they're there.
If I'm cooking foods with acids like wine or tomato's, citric acids etc., I use good, heavy stainless only. If I'm doing any other long-time cooking, I use my cast iron non-enameled seasoned Dutch oven and skillets.
The Staub's interiors can be kept looking new simply by applying a thin layer of oil once finished cooking washing & drying. I've got a 4qt I've been using for almost 10 years, & the interior still looks new this way. If I didn't oil them, then yeah, the interior does look stained.
Now hear me out.. for us round lid dimpled users ( and everyone in general) get a barely wrung out towel and wrap it around the lid knob … maybe… just maybe..
Are we not taught to reduce liquids? Why do we want extra moisture through condensation? Maybe for No Knead bread baking? Maybe. I would take better fond control and development with LC. I have 5 5taub pieces and 4 LC and i catch myself reaching for the LC or stainless most of the time. To each his own; You seem to be working hard on a Staub affiliation.
I use my dutch ovens mostly for larger cuts of meat in the oven. Long, slow cooks. The extra moisture helps for stuff like that. I have a few different Staub pieces I use and I love them all for oven cooking. For stovetop use I have a ton of vintage cast iron pans, and a number of sauce pans and stock pots from All-Clad. Most of it comes down to usage and preference. None of them will suck.
Jeez, Uncle Scott, I know you're American, but if you enter the domain of cuisine and food videos, it may behoove you to learn to pronounce even foreign words in recognizable fashion. So pay attention: Le Creuset: "le" is not pronounced *lay*, but *luh*; "Creuset" comes out *krö-zay*, where the *ö* sounds like the first syllable in "urgent". (This is still only an approximation, because U.S. folk can't do a French *r* for sour apples.) Staub: dust off your best Col. Klink accent, and go *sht-ow-p*, where *ow* is like "Ow, that hurts!"
Not according to Staub. It rhymes with "robe."
@@ArkhamNorth Oops, my bad. What I gave you was the German pronunciation; it didn't occur to me that Francis Staub might be Alsatian. Thanks for setting me straight.
@wordsmithgmxch Oh, I also agree with you but Staub says "-obe" while I want to say Schhhtowwb. 😁
He's already addressed you lol - ruclips.net/video/IJ6zp1uE10Q/видео.htmlsi=pmLG2sI278JazdBS&t=587
Imagine being so pretentious
Now get them to baste with butter not water, I'm not sure I want to baste with steam water.
2 drops vs multiple drops.. let’s look at this from a realistic standpoint… it doesent matter.. those drops won’t keep it basted lol. Get what you want.. lid wise.. now the ice part is something.. but.. what about a flat nibbleless lid??? I’d try that if you have a flat nibbleless lid.