I remember as a kid taking a tour at the Hershey's Chocolate Factory in Hershey, Pennsylvania. In one room was a huge, clear, warm vat of chocolate that took up half of the factory floor, and a mechanical arm stirred it. I used to fantasize about jumping in. Your comment reminded me of that. 😆😆😆
So, I saw another review where they boiled water and then placed each lid one paper towels, to see the moisture colllected. The staub lid's numbs distributed the condensation more evenly.
Loved your video. I bought my Le Creuset 5.5 quart on sale for $269.99 marked down from the retail of $420 on their website. I got it over July 4th deal and was very surprised it was marked down that much. I highly recommend like Sweetsavant said get it on sale because their MSRP is too much. I am now using this pot to feed my family of five every Sunday now. It is fabulous.
I would advise folks pre heat the pan 1st then add tsp of oil and preheat that in the already pre heated pot, then add your meat for browning. If you use electric stoves then you want to be a lil less than medium heat when browning.
Great tutorial/ battle. I think I'd prefer the Le Crueset in the respect that the flavors may be more intense due to less fluid content making it just a bit richer flavor
As she mentioned, both brands have several shapes and sizes to accomodate what you're making. Since this was a braise, she didn't need the tall sides of the Staub cocotte. They have a braiser which is pretty much the same pot with a wider opening and shorter sides to allow faster evaporation in order to achieve more concentration.
Looks really delicious , i was thinking the word intoxicating at the same time you said it. You mentioned homemade bread and that would be perfect to have on the table with this meal. Thanks for the video , see you next time.
Thank you for a great video and explanation of the two pots and the recipe! I’ve been wanting to buy my first LC. This confirms what I was thinking. I do have one question…you stated at one point that you could skim off the fat in the pot. How would that be done before thickening it up? Thanks!
The Le Creuset pan appears to be their 6- 3/4 quart wide round Dutch oven. I have one of these, and the sides are about 5 inches deep. The Staub is likely their 7 quart size. The sides are deeper.
Great descriptions! One thing I am interested in is how easy it is to clean them? For instance, my All Clad potss and pans are so much easier to clean than any other brand I have used before, and that helps justify the price. I have a Crockpot brand dutch oven that is difficult to clean, which I attribute in mart to a cheaper, less effective enamel coating.
Good question! I find Le Creuset to be easy to clean but the light coating can discolor over time. It doesn't affect the way the Dutch oven cooks. Some people like the dark coating of Staub because you cant see any discoloration. Thanks for watching!
Staub seals tighter so more moisture is retained which makes for easier cleaning. And the black material is helpful. You can see a difference in moisture retained in this video.
The Staub lid has a tighter seal. There is much less moisture loss from the Staub, making it better for a stovetop braise. The LeCreuset steam escapes and leaves a mess on the stovetop.
18:48 made me wish i was 2 inches tall and accidently tripped and fell into that pot and had to eat my way to safety
This may be my favorite comment EVER! Thanks for watching
@@sweetsavant lol, thank u for doing this video ma'am
😂😂😂😂😂
@@mizzmolly7649 lol
I remember as a kid taking a tour at the Hershey's Chocolate Factory in Hershey, Pennsylvania. In one room was a huge, clear, warm vat of chocolate that took up half of the factory floor, and a mechanical arm stirred it. I used to fantasize about jumping in.
Your comment reminded me of that. 😆😆😆
The tip on the different colors inside the pot was great
I agree with your final results. However, both roasts seem to be mouth watering. You were thorough.
Thank you for comparing the two pots and providing the recipe.
It's my pleasure. Thank you for watching!
So, I saw another review where they boiled water and then placed each lid one paper towels, to see the moisture colllected. The staub lid's numbs distributed the condensation more evenly.
Awesome review, they both seem good, but love seeing the details and nuances between the two!
Loved your video. I bought my Le Creuset 5.5 quart on sale for $269.99 marked down from the retail of $420 on their website. I got it over July 4th deal and was very surprised it was marked down that much. I highly recommend like Sweetsavant said get it on sale because their MSRP is too much. I am now using this pot to feed my family of five every Sunday now. It is fabulous.
You are adorable! I am loving these videos. And I'm team Le Creuset all the way. Mine is blue just like yours.
Thanks!!!
Thank you so much for your kind words and thanks for watching!
I would advise folks pre heat the pan 1st then add tsp of oil and preheat that in the already pre heated pot, then add your meat for browning. If you use electric stoves then you want to be a lil less than medium heat when browning.
Great tutorial/ battle. I think I'd prefer the Le Crueset in the respect that the flavors may be more intense due to less fluid content making it just a bit richer flavor
As she mentioned, both brands have several shapes and sizes to accomodate what you're making. Since this was a braise, she didn't need the tall sides of the Staub cocotte. They have a braiser which is pretty much the same pot with a wider opening and shorter sides to allow faster evaporation in order to achieve more concentration.
Well now I'm hungry for pot roast! I love my enameled cast iron dutch ovens.
Looks really delicious , i was thinking the word intoxicating at the same time you said it. You mentioned homemade bread and that would be perfect to have on the table with this meal. Thanks for the video , see you next time.
Looks delicious. Nice. Both dishes look good. Blue Dutch oven is heavy. I have one.
The Staub is even heavier than the LeCreuset! I have and use both.
I love your laugh, when you had just enough wine for yourself to drink!❤😂❤❤
So juicy and succulent. You have me hungry and drooling over here. They both look great. Delicious!!!
wonderful review! I subscribed
Thanks so much for watching and subscribing!
Thank you for a great video and explanation of the two pots and the recipe! I’ve been wanting to buy my first LC. This confirms what I was thinking. I do have one question…you stated at one point that you could skim off the fat in the pot. How would that be done before thickening it up? Thanks!
Can pot roast be made on the stovetop?
Absolutely Mouthwatering!!🤤🤤🤤🤤
Hi! Thank you for the video, really helpful. I was wondering how many qt are the pots? Especially the Le Creuset one. Thank you 🙏
The Le Creuset pan appears to be their 6- 3/4 quart wide round Dutch oven. I have one of these, and the sides are about 5 inches deep. The Staub is likely their 7 quart size. The sides are deeper.
@@BCSpecht89 You got the Le Creuset correct but the Staub is 5.5qt.
I subscribed just because of that flawless "Worcestershire" pronunciation. 😅
Thank you so much! Your comment made my day
That green staub ❤
The color is absolutely BEAUTIFUL
Great descriptions! One thing I am interested in is how easy it is to clean them? For instance, my All Clad potss and pans are so much easier to clean than any other brand I have used before, and that helps justify the price. I have a Crockpot brand dutch oven that is difficult to clean, which I attribute in mart to a cheaper, less effective enamel coating.
Good question! I find Le Creuset to be easy to clean but the light coating can discolor over time. It doesn't affect the way the Dutch oven cooks. Some people like the dark coating of Staub because you cant see any discoloration. Thanks for watching!
Staub seals tighter so more moisture is retained which makes for easier cleaning. And the black material is helpful. You can see a difference in moisture retained in this video.
The Staub lid has a tighter seal. There is much less moisture loss from the Staub, making it better for a stovetop braise. The LeCreuset steam escapes and leaves a mess on the stovetop.
Wow, I've never had that issue with Le Creuset
I have one from Babish. Works well for me and cost me $70...
Add ice cubes to top of Staub lid to see the moisture rain down inside
What sizes are those pots?
I like le creuset better, but I don’t like the rim that tend to rust if not careful
To see cleanup on both
Did I miss you mentioning the sizes of the pots used?
Well staub wins on looks.
Staub is beautiful!
I just prefer the more modern and chic look of the staub 😢
🎉❤🎉🎉🎉🎉