I have had a Le Creuset for many years, after five or six the enamel cracked on the bottom, I contacted them and got a replacement. So in my experience the lifetime warranty works.
Soffrito in Italy is carrots, onions, and celery. Same as a mirepoix in france. Spain has a soffrito too but it’s onion, celery, mild peppers, and sometimes tomato. Just about any Spanish speaking culture will have a soffrito similar to that of Spain. And in Cajun cooking they have the holy trinity which is similar to a soffrito but it uses green bell peppers, onions, celery, and sometimes garlic. No matter what it’s called in whichever culture, it’s a simple base of aromatic root vegetables that is used as necessary flavoring for many dishes. And I think you use the term based on the dish you’re making, not necessarily the pot or pan you’re cooking it in.
As per your solution, I bought both! Now my cooking life has forever changed (in South Louisiana) #Creole, Cajun, and of course French. Increased happiness.. needing video on utensils! 👨🍳
We use "Bar Keepers Friend" to clean/polish enameled cast iron and stainless steel cookware (etc) to keep it looking shiny and new. Really makes clean-up easier ... the stuff just works.
I have both Staub and Le Creuset. I have always liked and bought into the rain effect of the Staub lids to help with braising, but truthfully, I get the same results with the Le Creuset. I do agree with you, joining online communities for these cookwares has been rewarding, I enjoy the cooking postings a lot more than the news and politics. Here's a tip that I've noticed with the Staub, that may be helpful to others to know, is that food residue if I don't do my due diligence at the deep sink will show as a white film on the dark enamel when it drys. This gives me a sort of alert signal that it's not clean, that I don't get with the lighter enable interiors of my Le Creuset.
I definitely clean our Staub’s very well but sometimes there’s a white residue inside on the black enamel. I never think its not clean. I just think the black shows everything. I will call Staub about it. What do other Staub users think? And yes, it does not happen with Le Creuset.
It’s worth noting that le Creuset is the lightest in its category that performs as well as the heaviest. It will never scratch as long as you use wood or silicone (not metal) utensils to cook with. A stained pan is essentially “seasoned” and having a lighter interior means you know it is clean when you wash it. I highly recommend upgrading knobs to stainless for the reason they are more durable at higher temperatures and cool more quickly for handling. It’s important when cooking on enamel (ie glass) to learn how not to damage it. Many people love to “scrub” their pans but enamel washes clean very easily and can be damaged over time unless you use scratchless (blue) pads. I worked for Le Creuset for over a decade and grew up with it in the kitchen. It’s marvelous cookware with no equal. I am lucky to have an extensive collection (30 pieces). If you are looking to purchase one I suggest 5.5 quart from an outlet store which will save you a bundle and will serve you well with most stovetop and oven use. As I get older however I can attest it’s the smaller pans that get the most use. I have pans as small as 1 quart ❤
I discovered that cleaning my Staub pieces is easier if they are slightly seasoned. After washing I Add a thin layer of oil and heat the pot a little. Scrubbing is much easier next time.
A couple of years ago, I started with a $39.95 Cuisinart red dutch oven from Home Goods. Last month, I got the deep Staub for $149.95. I love them both equally (the Cuisinart is slightly smaller). So there, FWIW. Thanks, Uncle Scott.
I also really enjoy coming to Uncle Scott's Kitchen for the ambiance. It's really nice to hear how things in the cooking world are going, how prices are changing, and to learn about new foods. The main thing that keeps me here, though, is the shared passion and appreciation in the community about cooking! Thanks for the great work you do!
Dear Uncle, I too, came to the conclusion that they are both great... UNTIL..... I love the look, dark interior, and thicker sides of Staub, but also love the lighter interior and less weight on the Le Creuset ovens - I have a collection of both in 6 pts or smaller. And thus, when it needed a 9 qt oven, I went with Le Creuset. I received it and was happy to take it for its first spin to make some arrabbiata tomato sauce. I was quickly dismayed. As any seasoned cook knows about cast iron cookware, you gradually and slowly heat it up, which is exactly what I did. However, as I raised the heat to medium (a 5 setting on my 11 setting glass induction cooktop) , the pot started to slip, glide, and SPIN on my glass cooktop. The pot was in brand-new pristine condition and I could tell that it was not a re-sale or a return item. It was purchased directly from Williams-Sonoma, but passed the 14-day return policy so I contacted Le Creuset directly and submitted a claim that included pictures to show that it was brand spanking new and a video clip that show it spinning on my cooktop. This was their response and I was extremely disappointment that they did not honor their warranty in spite of the fact the it was neither abused, not a case or ordinary wear and tear, and used within their recommended use and care. Here was their response... " After reviewing the pictures you submitted and the description you provided, your claim does not fall under our Limited Warranty coverage. Our warranty only covers manufacturer defects. The issue with your item will not hinder its integrity or performance, so we will be unable to replace it under this warranty claim. To help make sure you avoid any issues in the future, please visit our Care and Use Guide on our website located here: www.lecreuset.com/care-and-use.html. " As you know, cooking on glass cooktop rely requires your cookware to be completely flat for even contact with the heat source. Needless to say, I'm sorely disappointed at their response as well as the Le Creuset company that touts a a solid warranty that backups up their supposed high-quality and durable products. I have not experience this with any of my Staub pieces of any size or my Le Creuset up to a 4 qt size. As I was eager to begin my fall season cooking, I purchased the 9 quart dutch oven at full price of $500 U.S. without waiting for a sale, so I'm feeling like a fool believing /trusting in the Le Creuset Company. Any advice you can provide would be appreciated but also want to share this experience with your other subscribers. I sent a response to Le Creuset customer service in hopes that they will review again and reconsider their 1st response which a a flat out NO. I had some warranty claims with Staub. In sum, I sent the pieces to them and I received replacements with no questions asked. If this doesn't end in a favorable outcome, then I can only say that Staub is the way to go as they stand behind their product and live up to their warranty.
I'm glad I stumbled onto your original video for this, as I really want a Staub dutch oven now. I got my mother a Le Creuset one for Christmas one year, but the research your video prompted lead more towards Staub. Black Friday's a long time away though, and my typical "go big or go home" MO is going to be hard to fight for the rest of the year, but I've already spent enough in the last few months on canning so I really ought to.
Another great video, Uncle Scott. I concur that you should get both brands if you can afford it and it makes you happy. Thanks for the mention. You even pronounced my last name perfectly. 😊
Thanks for both videos of Le Creuset vs Staub. I’m french and got my first Le Creuset when I moved into my first apartment, like 30 years ago. It was a gift from my parents, the black one like yours (not a COSCO one time offer) but I got the oval one, which is more practical for chicken or rabbit. It’s still in perfect condition after been used several times a week all that long. In French we call that a « faitout » that translates by « do it all ». I’m not aware of other brands, less expensive for example because less into marketing. And, at least in France, both companies are not doing lot of advertisement. It’s a life time investment. Many thanks again for yours excellent videos.
For clean-up, LeCreuset makes and sells a round stiff nylon brush that works like a bandit for cleaning enamelled cast iron. I also use it on my enamelled oven broiling and roasting pan. With it an my chain mail, most every thing that sticks comes really clean.
I’m a Le Creuset girl myself. Started my collection in the 1980’s and they function well today as they did back then, they still look near perfect as I’ve always taken good care of them. Btw bicarbonate of soda heated with water is handy to use for a little refresh, keep the lid on otherwise a white film will cover your stove, oh and Le Creuset do a cleaner that is gentle and gives a protective film to help preserve them, never used bleach though I hear a lot of people do. My little 30 year old omelette pan I wipe the inside with flaxseed oil after I clean it, it doesn’t stick and cooks eggs lovely. Those Staub utensils with the wooden handles and lid stand looked good and have been added to my wish list
Many thanks for your French and Italian pronunciation, super lots of character makes your shows kind of real and natural……dialects are as well a cultural heritage isn’t? Will keep on watching your shows with joy. Will buy Staub and Le Creuset as well. Thanks Jan
Le Creuset’s light glossy interiors will remain looking brand new with Barkeeper’s Friend or Bon Ami and a sponge or nylon brush. No such thing as permanent staining on LC, even after heavy searing, if you use the right products to clean them. Not sure if Staub cleans up as nicely. My friend has a Staub DO and the dark matte bottom has grown rather splotchy over time.
I’ve owned a 5 qt Le Cruset for several years. I prefer the light-colored interior and have bleached the interior once. But I no longer feel the need to hide its usefulness and the frequency of its use. Like you, Scott, I’d never put any of my cookware or kitchen knives in a dishwasher. They are too loved and appreciated. To be sure, the choice of which enameled Dutch oven to buy is a personal preference. But an enameled one is the best choice. I like to give Le Cruset Dutch ovens as wedding gifts. They’ll likely last for another generation and the family who receives it may remember me long after I’m gone.
What a wonderful idea with the lid holder! I was looking for a solution for that and I did not know that they even existed. Would you mind providing me with the link to yours? I assume that you like it a lot? Thank you
I love mine and use it all the time! It's a Staub and here is a shameless affiliate link! amzn.to/3AXeTyQ There are probably more economical models out there but that is the one I use.
Loved your video. Le creuset has and still makes some dutch ovens with their black enamel inside. They are not as easy to find them. I feel like they are more popular in Asia and have seen some for sale from companies that sell Le Creuset out of Italy. I have both Le creuset and Staub and love them both equally.
Totally agree about hand washing. I have a beauty of a Staub as well as an amazing set of Dansk Kobenstyle set. My husband doesn't mind me buying such things because he's pretty sure I'm the one who will wash them by hand. He wins. I win.
I occasionally rub my wood utensils - or wood handles with any oil I have on my hands, olive - avacado - what have you or if you are conditioning a cutting board do them with the same thing. It helps.
Hi Uncle Steve, I am so with you on this video. We own several pots from both Staub and Le Creuset and am looking for one more Staub from b-stock / visual imperfection factory inventory only sold on line. Patience, patience! Nonetheless, both brands offer proud ownership, community and great results in the kitchen. We are totally into high end kitchen tools given their performance and long term value. Buy once and be done for life. We do the same with appliances as in Sub Zero, Wolf, Asko, etc. Earlier this year, we got a new mixer from Ankarsrum. It puts our beloved Kitchen Aid mixer to shame, especially when dealing with heavy bread doughs…it does not even break a sweat due to its much stronger motor. Made in Sweden since the 40’s and comes with a 7 year warranty…much longer than KA, even though they last forever. You should seriously consider reviewing one on your channel as many of your high end viewers may have not heard of it. Like French pots / pans, this mixer is not inexpensive but very much worth it. Cheers! michael
Steve, I recently found a b-stock Staub 5.5 quart cocotte for $174.99 on the Zwilling website. There should be all kinds of holiday deals coming up for shoppers and fans of Staub.
I use my Le Creuset for OTT chili on the KJ Clasic II. Makes a nice char look on the outside. Will come off with some elbow grease but I like the way it looks.
Uncle Stott thank you so much for all the work that you do. I really enjoy your videos! Do you have a link for copper difuser plate? I would like to buy one
I have put both in the dishwasher and have found that the edge of the lids and top edge of pots are not thoroughly enamelled and show signs of rusting, nothing dramatic but would recommend hand washing.
I say its a Soffritto. A Dutch Oven is a tool. You wouldn't change the name of your Spanish style house because German made tools were used to build it. Also, first time poster, long time watcher. Just wanted to say thanks! Your advice has helped me make many good purchasing decisions. My wife has been known to say "Oh no, what are we buying now?" when she sees me watching your videos. However, she also never complains when she's eating the yummy food.
Do any of the enamels in Dutch ovens release lead or cadmium into the food? I have cheaper ones made who knows where but feel better using Staub. I assume at those prices they can be more picky selecting and testing the materials.
Normal cast iron: look at that beautiful black seasoned pan! ….. Carbon steel pan: look at that beautiful black seasoned pan! …… Staub: don’t buy this, it has a black interior 😮
I love my Staub 5.5 qt Cocotte. Staub has a grill and braise Iitem which essentially makes the lid into a grill pan. I would love your opinion on thisnset up.
I studied Spanish so I also struggle with pronunciation of French words. I don’t use my enameled cast iron that often but I have a large Cuisineart Dutch oven that I got at a Home Goods store and a smaller one from Lidl that is a good size for a dinner for two.
Hi from french Belgium. The pronunciation: Let's go on Google traduction: put in french to english then write: Le Creuset.. After listen in french📢. Ok for Staub, put in German to English and let's listen german 📢. 😉 Thanks for all those nice videos. Greatings from Belgium
Greetings from Bulgaria! :) Appetite comes with Food - I have 3 Le Creuset and 1 big oval Staub but I definetly want more and more! I adore both brands.
For such reasons, after buying both as recommended 😊, I like the Staub more. I’m too OCD but I want a 2-3 month old LC pot to look brand new inside and not stained. I’m soaking it in sodium bicarbonate & Braggs vinegar right now 2 days.
Combining baking soda and vinegar will defeat the cleaning power of both. It gives you carbon dioxide bubbles for a few seconds, and then just water and sodium acetate. You lose the acidity of the vinegar and the scrubbing power of a baking soda slurry. Better to do them one at a time. 😊
The nice thing about the interior of the Staub is that the black interior makes it hard to tell you don't cook and just have a bunch of showpiece cookware!
Either would be fine and yes, they are worth the money for clean-up and care alone. A plain cast iron pot of the same size would be a maintenance nightmare!
1st dutch oven was a 35 dollar bare iron lodge love it used the crap out of it, 1st enameled was 4qt staub its my favorite pot i use it for everything from bread to braised meat black interior isn't a problem for me Worked in restaurants that used both and they get beat to hell by the dishwasher. Wash them by hand for shure
Scott, great video! What size of copper diffuser plate are you using for your 9qt Staub Dutch Oven? I have the same size in Cherry and really want to have this when simmering on my gas range! Thanks!
I feel OK using a regular whisk in my enamel, but scraping and banging on the edge of the pot is where metal utensils get risky. I tend toward wood, anyway, because they're safe on everything and feel good in the hand. If you haven't checked out the Earlywood utensils, you should; they seem like a product you'd enjoy.
I have a Staub Universal Pan. I thought the description “enameled” only referenced the outside of the pan. 🤦🏻♀️🤦🏻♀️ I’ve been seasoning it like my cast iron skillet. 😑
I learned in recreational cooking school, rather than wash the red wine cooking juices from the Peposo, the staining is actually fond. You can stir that back into the sauce as it is cooking. Not only will it add flavor, but it eases clean up.
I have several of each brand, but more Staub because that brand is more affordable. I really see no difference in them but I am not that picky. There is a big difference between high end brands and cheaper brands.
I own both and they are both fantastic cookware! I do find Staub browns my proteins a lot better and more evenly. I have owned and disregarded so many less expensive pots.,. I cook a lot and they just don’t hold up. Buy once and invest in quality pieces
hi Scott nice job on the video. Fyi there is a new carbon steel alum clad pan coming out from a company called Strata . It was reviewed by Jed , thought might be of interest to you. Cheers. Oh and after 20 years of a Le Creuset 7 1/2 i picked up a 5 1/2 Staub
Nice overview! I have a mix of both brands - dutch ovens and braisers. Picked all of them up over the years on sale or clearance and like both brands for different reasons. Have to admit I use the braisers a lot more unless I’m making a big pot of strew or something like that.
Although I completely get the attraction of high end cookware, personally I can't see paying the money for the Le Creusets and Staubs when I can get Lodge Chinese-made enameled cast iron that I trust for a third or a quarter of the price. Part of that is as much as I enjoy cookware, my main objective is cooking and I'm comfortable cooking "hard" on the less expensive cookware without worrying about dings, stains and such. I do use only wood on my enameled cast iron, and what I do when a wood utensil gets dried out is just slide it into my cutting board oiling rotation.
Just the lifetime warranty on LC and Staub products make the price worth it. They are also very good about honoring that warranty. I seriously doubt the enamel on the less expensive brands is as good as the enamel coating on LC and Staub.
Scott Scott Scott ZagnutBar here. (I'm a he) It's not about being able to "see down" or ability to brown beef well The issue is that dark interiors take away (or at least severely handicap) your ability to judge browning of fats in the bottom of the pan. While it's true that an experienced cook doing a simple sautee likely won't run into trouble, what if you're browning butter, let's say for a caramel sauce? Yes of course you use a thermometer but in those precious few seconds where it goes from bland to delicious to perfect... then immediately goes to burnt, you need to use all of your senses to know when it's the right time to add the cream and stop the cooking. Doing this in a dark interior is just asking for trouble. I don't understand why any serious cook would intentionally buy a pot that actively works to confound an essential sense like sight, all for what? A cute looking knob? Seems rather frivolous to me.
Much of this cookware can get expensive and most of the time it's a want and not necessarily a need, hell I could technically probably get by with a 12-inch frying pan with a glass lid, a 6-quart pot pot and an 8-inch egg pan and survived just fine. 😁 I've collected a lot of items in my life and I ended up collecting high-end kitchen knives versus pocket knives and also don't mind spending the extra money now with the kids are gone on higher in cookware any advanced collections of cookware of such like this is you're actually going to use it you can enjoy everything that you buy versus pocket knives in a display case, beer stein that you're probably never going to use, going from do not use collectible items to actually be able to use all the knife Cutlery in cookware and everybody can enjoy them in the house, this made a really big difference imho. I went from cast iron Dutch oven to $50 ish enamel pot then to higher end French ovens that just so happen to be Staub, I own La Creuset cookware but none of them are enamel French ovens 😄 it just worked out that way and most are Staub. I have change knobs on about all my Dutch / Frence ovens, I actually put a couple of copper Le Creuset knobs on a couple of my stove because they look good with a darker color and one Staub fish on my 2.75 quart au gratin / fish Dutch oven. It's your cookware so ya do what you want. One caveat of some Staub knobs going to Le Creuset cookware is a lot of the flat top Staub cookware the knob height is built into the lid itself so the knob being smaller might not necessarily fit well to Le Creuset. Just something to be aware of before ordering. Bon appetit' 🥢🍽🔪🍳🥘
In reference to the Mirepoix, Sometimes things are borrowed from other cultures and given a different name. I don’t know how far back mirepoix goes but that may be what happened. Different name for the same thing
The enamel should be harder than the rough side of the sponge and even harder than steel wool and metal utensils. The stains are just polymerised oil (some people call it seasoning). I don’t see a reason to use a whisk in cast iron, most things I whisk require precise temperature control. Soft whisks are trash, because they absorb energy through their flex, that would otherwise go into the food. Le creusets warrenty on the enamel is excellent. I never managed to to break one, but heard of people getting free replacements with no issues even 20+ years after purchase.
Staub is where it's at!...both, bon appetite and food&wine magazine just declared them the best and superior in built quality....Staub just came out with a new color ( 🍋) and their new 8.5 inch deep skillet is currently on sale for just under a 100😱 Go get it and make some Dutch babies 😆
that copper (Cu in scientific, I don't know in English :-p ) plate, is that a specific brand? I've been looking on Le Creuset and Staub websites and can't find it.
I honestly just go with Staub because they tend to be more affordable. On a side note, dealing with Zwilling directly is a disappointing experience so I will probably never buy from them directly again.
Exactly. I just bought a visual imperfection Staub round 5.5 cocotte for $174.99. It’s almost impossible to tell its a second…a first is $399….I’ll buy the visual imperfections all day long at less than half price.
I have both and it is much easier for me to make roux in the LeCreuset than the Staub. You can’t see as well in the Staub to see the color of the roux and it is too easy to burn so I love my LeCreuset to make my roux.
The unlike the smooth enamel inside-and-out on Le Creust the black interior of Staub is not the same enamel coating used on the exterior; it is clearly a different formula, a bit more textured than what is on the exterior. I have a Staub piece that is 10 years old. I am tough on it in the sense I most often start with browning ingredients (medium high heat) on the stove-top, deglaze, and then move it to the oven. It would not be an exaggeration to state I have done this at least 2,000 times. The Staub is not discolored, the interior once cleaned (I use a "blue-scubbie" and dish soap) is still black without brown burnt color anywhere) nor cracked, or "crazed" (so glad I got to use that word :). Actually more important to me (than the interior discoloration of my Le Creuset), is that I find that my Staub browns, creates fond and releases it better than the (smoother) finishes on Le Creuset - and others.
I started with Le Creuset but now other than a Le Creuset baking dish, have 7 Staubs dutch ovens as well other various Staub baking, braizing and cooking pans. I prefer the dark interior, the lids and the slightly thicker construction. My old Le Creuset pots happily live on with our two daughters. As to the comment about them being a marketing gimmick and a waste of money that is a tired diatribe that goes on in almost all hobbies, forums and comment sections. The Le Creuset and Staub are just better made than most others, but that does not meant one cannot cook in the other brands they just do not last as long or feel as good when using them. The fact that these come in so many colors makes some people see them as an expensive decorative object more than a serious cooking tool.
I have both a 9 qt le creuset and a 5 staub. I like the staub better. But cooking performance in both is great. Staub maybe a little better… when cooking acidic foods they are both better than my lodge cast iron but I often use the lodge anyway. Habit I suppose. For acidic foods that are simmering a long time the staub and le creuset rule. You don’t get the iron taste after the cast iron seasoning wears off. Maybe good if you’re animic, but the food doesn’t taste as good. The little bumps really do help spread out the moisture dripping down especially if you put Ice on the lid. The cooking implements stay on the flat top. My le creuset has chipped on the cooking surface. Staub has never chipped and heat retention is better. I won’t buy another le creuset. But definitely would buy more staub in different sizes and shapes. Love staub, wish I had more!
Not impressed with my Le Creuset cast iron when I saw some of the enamel chipping away. I went back to good old cast iron without enamel. Old school is better. I’m glad that I never got rid of my Lodge and Smithey cast iron collection.
Year ago I bought a Staub because I liked the dark grey color scheme. Made a tomato sauce and washed the pan by hand. The next time I used the Staub I put it in the dishwasher (yes, I read the booklet first :). It came out with a blueish discoloration of the enamel. Which resulted in a rather unfriendly email exchange with their customer service. They just told me to try removing it with baking soda. So, if you have a Staub, DON'T PUT IT IN THE DISHWASHER !! On a different note, I had a Le Creuset for 40 years and halfway in there was some enamel damage (my fault). Which was reason I dared using this old Creuset also on the campfire. No, not a BBQ but a real wood-fire in the outback. Cooking baked beans for four hours to go along with the beef ribs. Coming home the pan went into the dishwasher and all was well.
Guess I can’t argue with the “one of each” argument. After watching all of your videos on stainless steel frying pans, and your comparisons of All-Clad Copper Core, All-Clad D3, and Atlantis ProLine 7… I now own the D3 in the 10” size, and the Copper Core and Proline in the 12” size. 🤷♂️🤣 I have yet to really get into the world of enameled cast iron. I did grab an off brand (Crock Pot branded) 5 quart at a local overstock/discount store really cheap to try. Seeing all the cracking and chipping issues people have with enameled, my brain just sees them as “disposable”. If I got into enameled I would want the higher end stuff like the ones in this video, but I have a hard time wrapping my head around even the discounted pricing for something I consider disposable. Your thoughts on that, Scott? 🤷♂️
I have had mine for years (even a Tramontina) and have not seen any cracking issues with the enamel. I have banged a pot lid on a rim and chipped a little piece, but that was my fault. Haven't had any issues with quality on any of mine. Glad to hear about all of those frying pans!!!!
@@UncleScottsKitchen thanks for the feedback. Right off the bat I assume that at least some portion of bad reviews, posts about issues, etc on any product are buyer’s remorse, issues caused by abuse and misuse and the like. I can’t help but laugh at the reviews on large cast iron skillets and pots that say, “One star, it’s too heavy”. 🤣 I assume that at least some of the issues reported with enameled are the same. I’ve come to respect your take on cookware and your honesty. That’s why I wanted your thoughts. As for the frying pans, you are quite the enabler! 🤣👍
Personally In don't think there is any difference quality-wise between the two. Me? well I too prefer the light enamel interior glaze - and - absolutely adore some of Le Creuset's new glaze colours - gorgeous. The Le Creuset design I consider a tad more elegant / the Staub more industrial or old school.
they have really become overpriced... I paid 117 euros for my 33cm oval Staub at the Turckheim factory in France back in 2005... I just checked and now it is triple the price online... I wont ever need another one though... if you can afford it it is worth it in my opinion, and don't forget to look at the second hand market, amazing deals sometimes ;) cheers from France
Cheers from Utah, Hardly! Great to hear from France. I hope to visit some day and go to all the factory stores for the manufacturers and D Hillerin too! I think with inflation, cookware is actually not a bad investment sometimes. Just about everything else is triple 2005 too!
When I bought my dutch oven I went with Le Creuset because Staub’s website had colors, sizes, and styles unavailable or out of stock which made me doubt Staub, whereas Le Creuset had a massive selection ready to ship. However I would not mind getting a staub if the opportunity were to arise.
@@AmedeeBoulette For some crazy reason I think it looked off. Maybe because the Le Creuset lids have usually bigger knobs so the little bunny looked a bit lost there.
Uncle Scott, great video. I enjoy using my Le Creuset. I did locate a cleaning product made by Le Creuset for use on their enamel cast iron products. The product claims to be both a cleaner and conditioner and is made with natural plant oils. In other related news, I thought I would mention a news story that I saw on tv tonight. The State of Minnesota recently passed legislation to ban the use and sale of all PFAS chemicals and products, including cookware, by 2032. They will also be monitoring municipal drinking water systems for the presence of PFAS chemicals in the State of MN. They have found that there is no safe level of PFAS, as it continues to bio-accumulate over a lifetime. They have also found that PFAS chemicals are present in both soil and water systems. The legislation is named after a young woman who died from the terrible health related side effects from PFAS chemicals. I thought you may find this news interesting.
Induction can get hot really quick and have hot spots early on. So using induction, start cast iron and carbon steel on lower heat, and as the heat diffuses into the metal, increase the heat. The cast iron will remain the heat and get easily hot enough for any cooking
The "Lay" vs "Luh" sound can pertain to the subject being masculine, or feminine. It can be confusing why something is either. Feminine is "La and masculine is Le. For example pizza is feminine, so it would be, La pizza. But bread is masculine, so it would be Le pain (bread). I assume that Le Creuset (The Crucible) is masculine. If it was feminine it would be La Creuset. Clear as mud?
Uncle Scott, not to divert viewers away from your great channel, but for anyone interested in the real Italian food, the YT channel Italia Squisita is unbelievable-those people are on another level!!
Sorry, but do you not understand what “fond” is? Why would you leave all that flavor on the sides of the pot? Use a stiff silicone spatula to wet and scrape that fond off the sides. Okay, now that that is off my chest here is an interesting bit of trivia: years ago Costco/Kirkland commissioned Staub to manufacture Dutch Oven (D.O.) in a 7 qt. Oval D.O. It came in red with the enabled black interior and it was 1/3 the price of branded Staub. If you come across them on eBay or wherever grab one they are great DO. The nob have “Kirkland Signature” written on it. I like using the matfar exoglass utensils in the enameled and (if you use them) non stick surfaces. Okay done, that is my worthless, in the big scheme of things, opinion. Carry on…cheers 🍷
I have had a Le Creuset for many years, after five or six the enamel cracked on the bottom, I contacted them and got a replacement. So in my experience the lifetime warranty works.
Haven't had any of my Le Creuset pots do that, but it's nice to know if something happened that Le Creuset honors their warranty.
Would you please do a stand alone on the copper diffuser plates? When to use? When not? Which recipes and which cookware? Thanks!
Soffrito in Italy is carrots, onions, and celery. Same as a mirepoix in france. Spain has a soffrito too but it’s onion, celery, mild peppers, and sometimes tomato. Just about any Spanish speaking culture will have a soffrito similar to that of Spain. And in Cajun cooking they have the holy trinity which is similar to a soffrito but it uses green bell peppers, onions, celery, and sometimes garlic. No matter what it’s called in whichever culture, it’s a simple base of aromatic root vegetables that is used as necessary flavoring for many dishes. And I think you use the term based on the dish you’re making, not necessarily the pot or pan you’re cooking it in.
I have 3 Staub Dutch ovens and love them. I prefer the Staub design and colors especially matte black.
As per your solution, I bought both! Now my cooking life has forever changed (in South Louisiana) #Creole, Cajun, and of course French. Increased happiness.. needing video on utensils! 👨🍳
Love it!!
We use "Bar Keepers Friend" to clean/polish enameled cast iron and stainless steel cookware (etc) to keep it looking shiny and new. Really makes clean-up easier ... the stuff just works.
I teach cooking to teenagers and bar keepers friend has saved so many saucepans from their abuse.
Bon Ami is great too!
Definitely. I also like the magic eraser sponge.
I have both Staub and Le Creuset. I have always liked and bought into the rain effect of the Staub lids to help with braising, but truthfully, I get the same results with the Le Creuset. I do agree with you, joining online communities for these cookwares has been rewarding, I enjoy the cooking postings a lot more than the news and politics. Here's a tip that I've noticed with the Staub, that may be helpful to others to know, is that food residue if I don't do my due diligence at the deep sink will show as a white film on the dark enamel when it drys. This gives me a sort of alert signal that it's not clean, that I don't get with the lighter enable interiors of my Le Creuset.
I definitely clean our Staub’s very well but sometimes there’s a white residue inside on the black enamel. I never think its not clean. I just think the black shows everything. I will call Staub about it. What do other Staub users think? And yes, it does not happen with Le Creuset.
It’s worth noting that le Creuset is the lightest in its category that performs as well as the heaviest. It will never scratch as long as you use wood or silicone (not metal) utensils to cook with. A stained pan is essentially “seasoned” and having a lighter interior means you know it is clean when you wash it. I highly recommend upgrading knobs to stainless for the reason they are more durable at higher temperatures and cool more quickly for handling. It’s important when cooking on enamel (ie glass) to learn how not to damage it. Many people love to “scrub” their pans but enamel washes clean very easily and can be damaged over time unless you use scratchless (blue) pads. I worked for Le Creuset for over a decade and grew up with it in the kitchen. It’s marvelous cookware with no equal. I am lucky to have an extensive collection (30 pieces). If you are looking to purchase one I suggest 5.5 quart from an outlet store which will save you a bundle and will serve you well with most stovetop and oven use. As I get older however I can attest it’s the smaller pans that get the most use. I have pans as small as 1 quart ❤
I discovered that cleaning my Staub pieces is easier if they are slightly seasoned. After washing I Add a thin layer of oil and heat the pot a little. Scrubbing is much easier next time.
A couple of years ago, I started with a $39.95 Cuisinart red dutch oven from Home Goods. Last month, I got the deep Staub for $149.95. I love them both equally (the Cuisinart is slightly smaller). So there, FWIW. Thanks, Uncle Scott.
I love my Staub lid holder. It may seem a bit extra, but it's really so useful.
I also really enjoy coming to Uncle Scott's Kitchen for the ambiance. It's really nice to hear how things in the cooking world are going, how prices are changing, and to learn about new foods. The main thing that keeps me here, though, is the shared passion and appreciation in the community about cooking! Thanks for the great work you do!
Dear Uncle, I too, came to the conclusion that they are both great... UNTIL..... I love the look, dark interior, and thicker sides of Staub, but also love the lighter interior and less weight on the Le Creuset ovens - I have a collection of both in 6 pts or smaller. And thus, when it needed a 9 qt oven, I went with Le Creuset. I received it and was happy to take it for its first spin to make some arrabbiata tomato sauce. I was quickly dismayed. As any seasoned cook knows about cast iron cookware, you gradually and slowly heat it up, which is exactly what I did. However, as I raised the heat to medium (a 5 setting on my 11 setting glass induction cooktop) , the pot started to slip, glide, and SPIN on my glass cooktop. The pot was in brand-new pristine condition and I could tell that it was not a re-sale or a return item. It was purchased directly from Williams-Sonoma, but passed the 14-day return policy so I contacted Le Creuset directly and submitted a claim that included pictures to show that it was brand spanking new and a video clip that show it spinning on my cooktop. This was their response and I was extremely disappointment that they did not honor their warranty in spite of the fact the it was neither abused, not a case or ordinary wear and tear, and used within their recommended use and care. Here was their response... " After reviewing the pictures you submitted and the description you provided, your claim does not fall under our Limited Warranty coverage. Our warranty only covers manufacturer defects. The issue with your item will not hinder its integrity or performance, so we will be unable to replace it under this warranty claim. To help make sure you avoid any issues in the future, please visit our Care and Use Guide on our website located here: www.lecreuset.com/care-and-use.html. " As you know, cooking on glass cooktop rely requires your cookware to be completely flat for even contact with the heat source. Needless to say, I'm sorely disappointed at their response as well as the Le Creuset company that touts a a solid warranty that backups up their supposed high-quality and durable products. I have not experience this with any of my Staub pieces of any size or my Le Creuset up to a 4 qt size. As I was eager to begin my fall season cooking, I purchased the 9 quart dutch oven at full price of $500 U.S. without waiting for a sale, so I'm feeling like a fool believing /trusting in the Le Creuset Company. Any advice you can provide would be appreciated but also want to share this experience with your other subscribers. I sent a response to Le Creuset customer service in hopes that they will review again and reconsider their 1st response which a a flat out NO. I had some warranty claims with Staub. In sum, I sent the pieces to them and I received replacements with no questions asked. If this doesn't end in a favorable outcome, then I can only say that Staub is the way to go as they stand behind their product and live up to their warranty.
I'm glad I stumbled onto your original video for this, as I really want a Staub dutch oven now. I got my mother a Le Creuset one for Christmas one year, but the research your video prompted lead more towards Staub. Black Friday's a long time away though, and my typical "go big or go home" MO is going to be hard to fight for the rest of the year, but I've already spent enough in the last few months on canning so I really ought to.
It was so much fun watching this video- thanks for the nod!
Can’t wait for you to talk about the different lids and basting properties of both pots.
Great video. Barkeepers Friend works great on stains in enameled cast iron.
Unfortunately it also etches the ceramic. Best to only use on severely mistreated cast iron & carbon steel.
@@literatious308 Even the Barkeepers Friend site says it can be used on enameled cast iron. Just follow their instructions. It’s not like using SOS
Just bought my first le crueset Dutch oven! Thanks for the video!
Just ordered my first Staub enamel Dutch oven, I'm so excited!😁
Another great video, Uncle Scott. I concur that you should get both brands if you can afford it and it makes you happy. Thanks for the mention. You even pronounced my last name perfectly. 😊
Even a blind squirrel occasionally finds a nut!
I really appreciate your follow-up on the Le Creuset and Staub evaluations. It was a very balanced presentation.
Thanks for both videos of Le Creuset vs Staub. I’m french and got my first Le Creuset when I moved into my first apartment, like 30 years ago. It was a gift from my parents, the black one like yours (not a COSCO one time offer) but I got the oval one, which is more practical for chicken or rabbit. It’s still in perfect condition after been used several times a week all that long. In French we call that a « faitout » that translates by « do it all ». I’m not aware of other brands, less expensive for example because less into marketing. And, at least in France, both companies are not doing lot of advertisement. It’s a life time investment. Many thanks again for yours excellent videos.
Vinegar works very well on stubborn stains for enameled cast iron
For clean-up, LeCreuset makes and sells a round stiff nylon brush that works like a bandit for cleaning enamelled cast iron. I also use it on my enamelled oven broiling and roasting pan. With it an my chain mail, most every thing that sticks comes really clean.
I’m a Le Creuset girl myself. Started my collection in the 1980’s and they function well today as they did back then, they still look near perfect as I’ve always taken good care of them. Btw bicarbonate of soda heated with water is handy to use for a little refresh, keep the lid on otherwise a white film will cover your stove, oh and Le Creuset do a cleaner that is gentle and gives a protective film to help preserve them, never used bleach though I hear a lot of people do. My little 30 year old omelette pan I wipe the inside with flaxseed oil after I clean it, it doesn’t stick and cooks eggs lovely. Those Staub utensils with the wooden handles and lid stand looked good and have been added to my wish list
Awesome feedback, Linda, and I will add that bicarb cleaning method and give that a try for mine. I'm like you... never bleach in my cookware!
Many thanks for your French and Italian pronunciation, super lots of character makes your shows kind of real and natural……dialects are as well a cultural heritage isn’t? Will keep on watching your shows with joy. Will buy Staub and Le Creuset as well. Thanks Jan
Hey Uncle Scott!
I have no idea how I missed this video?!?
Thank you for the shout out!
Better late than never!
The flatter rimmed lid of the Staub is the standout feature for me followed by the dark interior will not show staining like Le Creuset.
Le Creuset’s light glossy interiors will remain looking brand new with Barkeeper’s Friend or Bon Ami and a sponge or nylon brush. No such thing as permanent staining on LC, even after heavy searing, if you use the right products to clean them. Not sure if Staub cleans up as nicely. My friend has a Staub DO and the dark matte bottom has grown rather splotchy over time.
I’ve owned a 5 qt Le Cruset for several years. I prefer the light-colored interior and have bleached the interior once. But I no longer feel the need to hide its usefulness and the frequency of its use. Like you, Scott, I’d never put any of my cookware or kitchen knives in a dishwasher. They are too loved and appreciated. To be sure, the choice of which enameled Dutch oven to buy is a personal preference. But an enameled one is the best choice. I like to give Le Cruset Dutch ovens as wedding gifts. They’ll likely last for another generation and the family who receives it may remember me long after I’m gone.
What a wonderful idea with the lid holder! I was looking for a solution for that and I did not know that they even existed. Would you mind providing me with the link to yours? I assume that you like it a lot?
Thank you
I love mine and use it all the time! It's a Staub and here is a shameless affiliate link! amzn.to/3AXeTyQ There are probably more economical models out there but that is the one I use.
Loved your video. Le creuset has and still makes some dutch ovens with their black enamel inside. They are not as easy to find them. I feel like they are more popular in Asia and have seen some for sale from companies that sell Le Creuset out of Italy. I have both Le creuset and Staub and love them both equally.
That's true. More and more black interior pieces can be found now here in EU. Love both Le Creuset and Staub 😍
Totally agree about hand washing. I have a beauty of a Staub as well as an amazing set of Dansk Kobenstyle set. My husband doesn't mind me buying such things because he's pretty sure I'm the one who will wash them by hand. He wins. I win.
I occasionally rub my wood utensils - or wood handles with any oil I have on my hands, olive - avacado - what have you or if you are conditioning a cutting board do them with the same thing. It helps.
Hi Uncle Steve,
I am so with you on this video. We own several pots from both Staub and Le Creuset and am looking for one more Staub from b-stock / visual imperfection factory inventory only sold on line. Patience, patience!
Nonetheless, both brands offer proud ownership, community and great results in the kitchen. We are totally into high end kitchen tools given their performance and long term value. Buy once and be done for life. We do the same with appliances as in Sub Zero, Wolf, Asko, etc.
Earlier this year, we got a new mixer from Ankarsrum. It puts our beloved Kitchen Aid mixer to shame, especially when dealing with heavy bread doughs…it does not even break a sweat due to its much stronger motor. Made in Sweden since the 40’s and comes with a 7 year warranty…much longer than KA, even though they last forever.
You should seriously consider reviewing one on your channel as many of your high end viewers may have not heard of it. Like French pots / pans, this mixer is not inexpensive but very much worth it.
Cheers!
michael
Steve, I recently found a b-stock Staub 5.5 quart cocotte for $174.99 on the Zwilling website. There should be all kinds of holiday deals coming up for shoppers and fans of Staub.
I use my Le Creuset for OTT chili on the KJ Clasic II. Makes a nice char look on the outside. Will come off with some elbow grease but I like the way it looks.
I think you should check out Lodge and there dutch ovens 👍
I have a Lodge and love it too!
Uncle Stott thank you so much for all the work that you do. I really enjoy your videos! Do you have a link for copper difuser plate? I would like to buy one
Here's a link (not an affiliate): duparquet.com/products/copper-heat-diffusers
I have put both in the dishwasher and have found that the edge of the lids and top edge of pots are not thoroughly enamelled and show signs of rusting, nothing dramatic but would recommend hand washing.
I say its a Soffritto. A Dutch Oven is a tool. You wouldn't change the name of your Spanish style house because German made tools were used to build it. Also, first time poster, long time watcher. Just wanted to say thanks! Your advice has helped me make many good purchasing decisions. My wife has been known to say "Oh no, what are we buying now?" when she sees me watching your videos. However, she also never complains when she's eating the yummy food.
😂❤
I always say, you gotta love a man who cooks. She's a lucky woman.
Do any of the enamels in Dutch ovens release lead or cadmium into the food? I have cheaper ones made who knows where but feel better using Staub. I assume at those prices they can be more picky selecting and testing the materials.
Normal cast iron: look at that beautiful black seasoned pan! ….. Carbon steel pan: look at that beautiful black seasoned pan! …… Staub: don’t buy this, it has a black interior 😮
High level marketing guys claim black is a bad color to use in the food industry.
I love my Staub 5.5 qt Cocotte. Staub has a grill and braise Iitem which essentially makes the lid into a grill pan. I would love your opinion on thisnset up.
I studied Spanish so I also struggle with pronunciation of French words. I don’t use my enameled cast iron that often but I have a large Cuisineart Dutch oven that I got at a Home Goods store and a smaller one from Lidl that is a good size for a dinner for two.
Hi from french Belgium.
The pronunciation:
Let's go on Google traduction: put in french to english then write: Le Creuset.. After listen in french📢.
Ok for Staub, put in German to English and let's listen german 📢.
😉
Thanks for all those nice videos. Greatings from Belgium
Nice to hear from you, ben! Every time I hear from Belgium, that AC/DC song "Bedlam in Belgium" pops into my head.
I’m one of your newbies. So glad I found you.
Welcome home, Bob!
Greetings from Bulgaria! :)
Appetite comes with Food - I have 3 Le Creuset and 1 big oval Staub but I definetly want more and more! I adore both brands.
For such reasons, after buying both as recommended 😊, I like the Staub more. I’m too OCD but I want a 2-3 month old LC pot to look brand new inside and not stained. I’m soaking it in sodium bicarbonate & Braggs vinegar right now 2 days.
Combining baking soda and vinegar will defeat the cleaning power of both. It gives you carbon dioxide bubbles for a few seconds, and then just water and sodium acetate. You lose the acidity of the vinegar and the scrubbing power of a baking soda slurry. Better to do them one at a time. 😊
The nice thing about the interior of the Staub is that the black interior makes it hard to tell you don't cook and just have a bunch of showpiece cookware!
Either would be fine and yes, they are worth the money for clean-up and care alone. A plain cast iron pot of the same size would be a maintenance nightmare!
1st dutch oven was a 35 dollar bare iron lodge love it used the crap out of it, 1st enameled was 4qt staub its my favorite pot i use it for everything from bread to braised meat black interior isn't a problem for me
Worked in restaurants that used both and they get beat to hell by the dishwasher. Wash them by hand for shure
Scott, great video! What size of copper diffuser plate are you using for your 9qt Staub Dutch Oven? I have the same size in Cherry and really want to have this when simmering on my gas range! Thanks!
It's a Duparquet
I feel OK using a regular whisk in my enamel, but scraping and banging on the edge of the pot is where metal utensils get risky. I tend toward wood, anyway, because they're safe on everything and feel good in the hand. If you haven't checked out the Earlywood utensils, you should; they seem like a product you'd enjoy.
Well done
I have a Staub Universal Pan. I thought the description “enameled” only referenced the outside of the pan. 🤦🏻♀️🤦🏻♀️
I’ve been seasoning it like my cast iron skillet. 😑
I learned in recreational cooking school, rather than wash the red wine cooking juices from the Peposo, the staining is actually fond. You can stir that back into the sauce as it is cooking. Not only will it add flavor, but it eases clean up.
I have several of each brand, but more Staub because that brand is more affordable. I really see no difference in them but I am not that picky. There is a big difference between high end brands and cheaper brands.
Definitely worth the price!
Life is too short... get the good stuff!
I own both and they are both fantastic cookware! I do find Staub browns my proteins a lot better and more evenly. I have owned and disregarded so many less expensive pots.,. I cook a lot and they just don’t hold up. Buy once and invest in quality pieces
hi Scott nice job on the video. Fyi there is a new carbon steel alum clad pan coming out from a company called Strata . It was reviewed by Jed , thought might be of interest to you. Cheers. Oh and after 20 years of a Le Creuset 7 1/2 i picked up a 5 1/2 Staub
Indeed Jed sent me the Strat contact info and I ordered a pan, but it has not arrived yet Will be checking it out soon!
Nice overview! I have a mix of both brands - dutch ovens and braisers. Picked all of them up over the years on sale or clearance and like both brands for different reasons. Have to admit I use the braisers a lot more unless I’m making a big pot of strew or something like that.
What size are those copper diffusers?
Although I completely get the attraction of high end cookware, personally I can't see paying the money for the Le Creusets and Staubs when I can get Lodge Chinese-made enameled cast iron that I trust for a third or a quarter of the price.
Part of that is as much as I enjoy cookware, my main objective is cooking and I'm comfortable cooking "hard" on the less expensive cookware without worrying about dings, stains and such.
I do use only wood on my enameled cast iron, and what I do when a wood utensil gets dried out is just slide it into my cutting board oiling rotation.
Im happy with my store brand Cocinaware Mexican inspired enameled Dutch oven.
I use it every week and cooking in it as we speak.
39 dollars.
Just the lifetime warranty on LC and Staub products make the price worth it. They are also very good about honoring that warranty. I seriously doubt the enamel on the less expensive brands is as good as the enamel coating on LC and Staub.
Well my creuset pot just popped out a large chunk of enamel on the inside and it was never overheated or abused so that’s the last one for me
With lifetime warranty, get a brand new one for free! What's not to love?
It's SUPER easy to clean out Le Creuset white enameled interiors: if soap and water doesn't work just use barkeeper's friend. Easy.
What brand of diffuser plate is that? I’m considering one to get a better simmer on my gas stove.
Scott are those KUHL pants. The Law ? Very nice!
And Creole uses the holey trinity, onions, bell pepper and celery.
Scott Scott Scott
ZagnutBar here. (I'm a he)
It's not about being able to "see down" or ability to brown beef well
The issue is that dark interiors take away (or at least severely handicap) your ability to judge browning of fats in the bottom of the pan.
While it's true that an experienced cook doing a simple sautee likely won't run into trouble, what if you're browning butter, let's say for a caramel sauce? Yes of course you use a thermometer but in those precious few seconds where it goes from bland to delicious to perfect... then immediately goes to burnt, you need to use all of your senses to know when it's the right time to add the cream and stop the cooking. Doing this in a dark interior is just asking for trouble.
I don't understand why any serious cook would intentionally buy a pot that actively works to confound an essential sense like sight, all for what? A cute looking knob? Seems rather frivolous to me.
Turn to the dark side and try a rooster knob on your Le Creuset!
@@UncleScottsKitchen you're incorrigible :)
Much of this cookware can get expensive and most of the time it's a want and not necessarily a need, hell I could technically probably get by with a 12-inch frying pan with a glass lid, a 6-quart pot pot and an 8-inch egg pan and survived just fine. 😁
I've collected a lot of items in my life and I ended up collecting high-end kitchen knives versus pocket knives and also don't mind spending the extra money now with the kids are gone on higher in cookware any advanced collections of cookware of such like this is you're actually going to use it you can enjoy everything that you buy versus pocket knives in a display case, beer stein that you're probably never going to use, going from do not use collectible items to actually be able to use all the knife Cutlery in cookware and everybody can enjoy them in the house, this made a really big difference imho.
I went from cast iron Dutch oven to $50 ish enamel pot then to higher end French ovens that just so happen to be Staub, I own La Creuset cookware but none of them are enamel French ovens 😄 it just worked out that way and most are Staub.
I have change knobs on about all my Dutch / Frence ovens, I actually put a couple of copper Le Creuset knobs on a couple of my stove because they look good with a darker color and one Staub fish on my 2.75 quart au gratin / fish Dutch oven.
It's your cookware so ya do what you want.
One caveat of some Staub knobs going to Le Creuset cookware is a lot of the flat top Staub cookware the knob height is built into the lid itself so the knob being smaller might not necessarily fit well to Le Creuset. Just something to be aware of before ordering.
Bon appetit' 🥢🍽🔪🍳🥘
Staub 100%!! Use my Staub all the time, my Le Creuset just sits in the cupboard (used it ONCE - had it for YEARS)....
In reference to the Mirepoix, Sometimes things are borrowed from other cultures and given a different name. I don’t know how far back mirepoix goes but that may be what happened. Different name for the same thing
The enamel should be harder than the rough side of the sponge and even harder than steel wool and metal utensils. The stains are just polymerised oil (some people call it seasoning).
I don’t see a reason to use a whisk in cast iron, most things I whisk require precise temperature control. Soft whisks are trash, because they absorb energy through their flex, that would otherwise go into the food.
Le creusets warrenty on the enamel is excellent. I never managed to to break one, but heard of people getting free replacements with no issues even 20+ years after purchase.
Staub is where it's at!...both, bon appetite and food&wine magazine just declared them the best and superior in built quality....Staub just came out with a new color ( 🍋) and their new 8.5 inch deep skillet is currently on sale for just under a 100😱
Go get it and make some Dutch babies 😆
that copper (Cu in scientific, I don't know in English :-p ) plate, is that a specific brand? I've been looking on Le Creuset and Staub websites and can't find it.
I honestly just go with Staub because they tend to be more affordable. On a side note, dealing with Zwilling directly is a disappointing experience so I will probably never buy from them directly again.
Also if you're not a perfectionist,the visual imperfect pieces on the Zwilling site will save you a ton of money.
Exactly. I just bought a visual imperfection Staub round 5.5 cocotte for $174.99. It’s almost impossible to tell its a second…a first is $399….I’ll buy the visual imperfections all day long at less than half price.
I have both and it is much easier for me to make roux in the LeCreuset than the Staub. You can’t see as well in the Staub to see the color of the roux and it is too easy to burn so I love my LeCreuset to make my roux.
The unlike the smooth enamel inside-and-out on Le Creust the black interior of Staub is not the same enamel coating used on the exterior; it is clearly a different formula, a bit more textured than what is on the exterior. I have a Staub piece that is 10 years old. I am tough on it in the sense I most often start with browning ingredients (medium high heat) on the stove-top, deglaze, and then move it to the oven. It would not be an exaggeration to state I have done this at least 2,000 times. The Staub is not discolored, the interior once cleaned (I use a "blue-scubbie" and dish soap) is still black without brown burnt color anywhere) nor cracked, or "crazed" (so glad I got to use that word :). Actually more important to me (than the interior discoloration of my Le Creuset), is that I find that my Staub browns, creates fond and releases it better than the (smoother) finishes on Le Creuset - and others.
I started with Le Creuset but now other than a Le Creuset baking dish, have 7 Staubs dutch ovens as well other various Staub baking, braizing and cooking pans. I prefer the dark interior, the lids and the slightly thicker construction. My old Le Creuset pots happily live on with our two daughters.
As to the comment about them being a marketing gimmick and a waste of money that is a tired diatribe that goes on in almost all hobbies, forums and comment sections. The Le Creuset and Staub are just better made than most others, but that does not meant one cannot cook in the other brands they just do not last as long or feel as good when using them. The fact that these come in so many colors makes some people see them as an expensive decorative object more than a serious cooking tool.
I have both a 9 qt le creuset and a 5 staub. I like the staub better. But cooking performance in both is great. Staub maybe a little better… when cooking acidic foods they are both better than my lodge cast iron but I often use the lodge anyway. Habit I suppose. For acidic foods that are simmering a long time the staub and le creuset rule. You don’t get the iron taste after the cast iron seasoning wears off. Maybe good if you’re animic, but the food doesn’t taste as good. The little bumps really do help spread out the moisture dripping down especially if you put Ice on the lid. The cooking implements stay on the flat top. My le creuset has chipped on the cooking surface. Staub has never chipped and heat retention is better. I won’t buy another le creuset. But definitely would buy more staub in different sizes and shapes. Love staub, wish I had more!
Not impressed with my Le Creuset cast iron when I saw some of the enamel chipping away. I went back to good old cast iron without enamel. Old school is better. I’m glad that I never got rid of my Lodge and Smithey cast iron collection.
Year ago I bought a Staub because I liked the dark grey color scheme. Made a tomato sauce and washed the pan by hand. The next time I used the Staub I put it in the dishwasher (yes, I read the booklet first :). It came out with a blueish discoloration of the enamel. Which resulted in a rather unfriendly email exchange with their customer service. They just told me to try removing it with baking soda. So, if you have a Staub, DON'T PUT IT IN THE DISHWASHER !! On a different note, I had a Le Creuset for 40 years and halfway in there was some enamel damage (my fault). Which was reason I dared using this old Creuset also on the campfire. No, not a BBQ but a real wood-fire in the outback. Cooking baked beans for four hours to go along with the beef ribs. Coming home the pan went into the dishwasher and all was well.
I know the manual says you can use the dishwasher but I just can't bring myself to do it! How did everything work on the campfire?
The best double-baked beans in the outdoors. :) And the Creuset was fine.
Guess I can’t argue with the “one of each” argument. After watching all of your videos on stainless steel frying pans, and your comparisons of All-Clad Copper Core, All-Clad D3, and Atlantis ProLine 7… I now own the D3 in the 10” size, and the Copper Core and Proline in the 12” size. 🤷♂️🤣
I have yet to really get into the world of enameled cast iron. I did grab an off brand (Crock Pot branded) 5 quart at a local overstock/discount store really cheap to try.
Seeing all the cracking and chipping issues people have with enameled, my brain just sees them as “disposable”. If I got into enameled I would want the higher end stuff like the ones in this video, but I have a hard time wrapping my head around even the discounted pricing for something I consider disposable. Your thoughts on that, Scott? 🤷♂️
I have had mine for years (even a Tramontina) and have not seen any cracking issues with the enamel. I have banged a pot lid on a rim and chipped a little piece, but that was my fault. Haven't had any issues with quality on any of mine. Glad to hear about all of those frying pans!!!!
@@UncleScottsKitchen thanks for the feedback. Right off the bat I assume that at least some portion of bad reviews, posts about issues, etc on any product are buyer’s remorse, issues caused by abuse and misuse and the like. I can’t help but laugh at the reviews on large cast iron skillets and pots that say, “One star, it’s too heavy”. 🤣
I assume that at least some of the issues reported with enameled are the same. I’ve come to respect your take on cookware and your honesty. That’s why I wanted your thoughts.
As for the frying pans, you are quite the enabler! 🤣👍
With S. And L.C., you allegedly get more layers of enamel.
Personally In don't think there is any difference quality-wise between the two. Me? well I too prefer the light enamel interior glaze - and - absolutely adore some of Le Creuset's new glaze colours - gorgeous. The Le Creuset design I consider a tad more elegant / the Staub more industrial or old school.
We use our Le Creuset to make homemade dog food. It works great and the hounds are happy.
Those are some lucky dogs!
I have a 3.5qt Le Creuset that I love. I just ordered a 7qt Staub today.
Awesome! I love my Staubs and LC's too. One can only hope you used the affiliate shopping links!
they have really become overpriced... I paid 117 euros for my 33cm oval Staub at the Turckheim factory in France back in 2005... I just checked and now it is triple the price online... I wont ever need another one though... if you can afford it it is worth it in my opinion, and don't forget to look at the second hand market, amazing deals sometimes ;) cheers from France
Cheers from Utah, Hardly! Great to hear from France. I hope to visit some day and go to all the factory stores for the manufacturers and D Hillerin too! I think with inflation, cookware is actually not a bad investment sometimes. Just about everything else is triple 2005 too!
The cheaper ones don't last as long. The enamel cracks or chips off. Prefer paying a little more for quality. 🤔
When I bought my dutch oven I went with Le Creuset because Staub’s website had colors, sizes, and styles unavailable or out of stock which made me doubt Staub, whereas Le Creuset had a massive selection ready to ship. However I would not mind getting a staub if the opportunity were to arise.
"Luh" or more like the "LOO..." part of 'look' or 'book"..... this is how the Carolina location people say it when talking on the phone.
Putting a Staub ornament on a Le Creuset pot seems blasphemous to me.
Dogma much? 😊
@@AmedeeBoulette For some crazy reason I think it looked off. Maybe because the Le Creuset lids have usually bigger knobs so the little bunny looked a bit lost there.
It’s heresy
@@Visitkarte oh... Right.
Think of it like a Resses Peanut butter cup: together is better
LE just means THE
You can either pronounce THE as Duh or Dhe, I guess for LE it's the same
Uncle Scott, great video. I enjoy using my Le Creuset. I did locate a cleaning product made by Le Creuset for use on their enamel cast iron products. The product claims to be both a cleaner and conditioner and is made with natural plant oils.
In other related news, I thought I would mention a news story that I saw on tv tonight. The State of Minnesota recently passed legislation to ban the use and sale of all PFAS chemicals and products, including cookware, by 2032. They will also be monitoring municipal drinking water systems for the presence of PFAS chemicals in the State of MN. They have found that there is no safe level of PFAS, as it continues to bio-accumulate over a lifetime. They have also found that PFAS chemicals are present in both soil and water systems. The legislation is named after a young woman who died from the terrible health related side effects from PFAS chemicals. I thought you may find this news interesting.
The pronunciation of “le” is like the word “look” without the k sound. It is not lay, or lah, or luh.
So we have a vampire friend watching with us. From the far east, to the far west we all love garlic. Gotta be a vamp..
Cast iron loves induction.
Induction can get hot really quick and have hot spots early on. So using induction, start cast iron and carbon steel on lower heat, and as the heat diffuses into the metal, increase the heat. The cast iron will remain the heat and get easily hot enough for any cooking
The "Lay" vs "Luh" sound can pertain to the subject being masculine, or feminine. It can be confusing why something is either. Feminine is "La and masculine is Le. For example pizza is feminine, so it would be, La pizza. But bread is masculine, so it would be Le pain (bread). I assume that Le Creuset (The Crucible) is masculine. If it was feminine it would be La Creuset. Clear as mud?
The way Scott pronounces it could be translated to "Les Creusets"!
@@ZagnutBaryes, les being the plural of le…and also the plural of la.
Uncle Scott, not to divert viewers away from your great channel, but for anyone interested in the real Italian food, the YT channel Italia Squisita is unbelievable-those people are on another level!!
Sorry, but do you not understand what “fond” is? Why would you leave all that flavor on the sides of the pot? Use a stiff silicone spatula to wet and scrape that fond off the sides. Okay, now that that is off my chest here is an interesting bit of trivia: years ago Costco/Kirkland commissioned Staub to manufacture Dutch Oven (D.O.) in a 7 qt. Oval D.O. It came in red with the enabled black interior and it was 1/3 the price of branded Staub. If you come across them on eBay or wherever grab one they are great DO. The nob have “Kirkland Signature” written on it. I like using the matfar exoglass utensils in the enameled and (if you use them) non stick surfaces. Okay done, that is my worthless, in the big scheme of things, opinion. Carry on…cheers 🍷