I own Le Creuset, Staub, Lodge, and Vintage CI, but I have to admit that when I am cooking I always reach for my Staub. I love Staub, it performs a lot better than LC, I love cooking, grew up in the kitchen with my great grandmother, and I know my way around the kitchen. Staub is the best, being cooking with both and Staub always comes on top. Better quality and best performance, get Staub. Love the colors as well.
I own a staub cocotte and I definitely think it has satisfying performance. I like it more than the white enamel, because it seems like the black enamel is slight more resistant to scratch... However I do admit that it's hard to see the cooking process on a black background sometimes...
Be very careful...Staub is like a gateway drug. You buy one and then you buy two and it just keeps on going (as your learning). I'm up to 12 pieces of Staub now. I use Staub for nearly everything I cook. It all started when I found the 'Visual Imperfection' pieces at Zwilling for a greatly reduce price. Look at the clearance and sale items on the Zwilling site. There can be some good deals to be had there if you don't mind an enameled over slight visual imperfection (I have a hard time finding the imperfection on my purchases).
I’ve loved my Staub for years now and have collected at least ten pieces of it. I season it and even scrambled eggs don’t stick to it. I use the round braiser for the most incredible pineapple upside down cake! It caramelizes the top of the cake incredible well. I have a Staub loaf pan for making bread and meatloaf to die for. I use a small coquette for making one or two beef short ribs. Thank you so much Staub for all the great food your products turn out consistently.
Hi Stephen, that's great to hear! It would be amazing to see some of your creations on our STAUB Instagram page @staub_uk Happy cooking, the STAUB UK team.
The benefits I see in a light-enameled pot is that the burning is easier to see, especially when you plan to deglaze. Also, LC pots are thinner cast iron and therefore lighter weight. -This might be good for people with arthritis, but not so much for optimized heat retention. The benefit of Staub interior is that it will endure when foods burn on the bottom much better than LC. LC will eventually develop a stained bottom surface due to microscopic glazing wear.
No, I flinch as well. I remember once my brother was using my Staub for some steak and was using a metal utensil, I could here it across 2 rooms and I came out yelling! haha
I agree with commentators saying that there seems to be a bias here. Principally, the narrator doesn't ever call attention to matter of judging the level of caramelizing of the food on the bottom of the pan, which is "the point" of the light colored enameling. That aside, ... I think that the non-stick and browning qualities of the pans are valid. It doesn't make sense to me that there is criticism for the sticking browned (glazed) bits, as this is what every cook releases with liquid when the plan is deglazed. As to those who complain that you can't see the status of the caramelizing of the food on the bottom in the black pan, ... in my experience, you get to know your cookware and the stovetop heat you use. You can tell from the sound, the smell and the color on the food if things are going too fast. It is experience. I use gas heat which is easy to control. To begin with, the lighter coating is probably easier to gain knowledge and confidence, but an experienced cook could quickly get there with the darker coating. Despite the bias in this review, I would probably lean to the dark, slightly rougher coating because of the browning, food-release, and lesser cost, as compared to another highly regarded French brand. I would just stay with my simple cast iron dutch oven, if it were not for the troubles of long-timed cooking with acidic preparations. I'm still comparing but the Staub seems attractive to me.
Both products used in the video are from Staub ... although the cocotte (Dutch oven) with the cream colored interior does resemble Le Creuset, it is made by Staub ...they're comparing their own product lines for use in different cooking techniques. No Le Creuset was used in the making of the video.
Also, isn't sticking required for a pan sauce? So if you know you will be making a pan sauce by deglazing browned bits (the "fond") then maybe the white enamel is a better choice. If you want the browned goodness to stay on the meat, then the black coating is better. Would that be correct?
In the black one, you can't see if your butter/oil is starting to get brownish or is starting to burn.. That's why for this the Le Creuset is better :-) The lid of the Staub is theoretically better. Cleaning of a Le Creuset is easy: While the pot is still hot poor in some water, just like you do to make a nice sauce...
Both of these are Staub, neither is a Le Creuset. But the 'dutch ovens' Le Creuset is known for look like the Staub on the left side, with the cream-colored finish.
Washing a hot pan in cold water can cause it to warp says Chris Tracy, manager of Calphalon culinary relations. “The bottom of the pan will become uneven, and the pan will not sit on the burner securely.” This can be a safety issue if the pan spills or falls off the stove, and foods may not lie flat in the pan during cooking. Why? “When any metal gets hot, it expands on the molecular level,” explains Mark Kelly, the marketing promotions manager at Lodge Cast Iron Cookware. “If the metal cools off too quickly, the molecules constrict too quickly, warping [the pan].” This is called thermal shock. The bigger the difference in temperature between the liquid and the pan, the more intense the shock, says Tracy. So, for instance, if you deglaze a pan with tepid or room-temperature wine, that’s fine he says. But “if the liquids are cold or chilled, then they have a higher probability of causing thermal shock.” Tracy says that warping is a concern for all types of metal, but that generally, the thicker the pan, the more resistant it will be. When it comes to washing, he suggests letting pans cool briefly and then putting tepid water on them. Also, he cautions that “you should always avoid complete submersion until the pan has cooled.”
@@dannac_8888 No one said anything about putting cold water in a hot pan. No water temperature was specified. And as OP mentioned, it's the same practice as building up a pan sauce, because you _want_ that fond that has built up on the bottom.
@@LordMcMPA Yes, both in the video are Staub. However, Staub does not make anything with a smooth, cream colored enamel interior. The one in this video was make specifically to mimic Le Creuset without directly calling them by name.
.Both products used in the video are from Staub ... Although the cocotte (Dutch oven) with the cream colored interior does resemble Le Creuset, it is made by Staub ...they're comparing their own product lines for use in different cooking techniques. No Le Creuset was used in the making of the video.
I got a staub pan, the black rough interior would grab at anything I fry in it. It sticks and hard to clean. I can see the brownish stucked gunk so I deemed it not clean. Anyhow I am considering seasoning it since that’s recommended by Staub. The black interior would hide any brownish tinge of the seasoning. Because of the experience, I preferred Le Creuset. I got 4 pieces of that brand. My staub pan I only used thrice coz I find it a hassle to clean very well.
Those spikes are really effective in stewing. When I cook beef rendang ; I normally need to add water to the dish about 3 times as it takes around 2.5 - 3 hrs to make it soft . Last week when I use your 28 cm round cast iron pot to cook, I only add water once n I still need to uncover the lid towards the end as the beef is already soft and there is still excess water. This pot is excellent for slow cooking. Also, it does not stick as much as the other cast iron( non enameled ) wok which I normally use. Could be because of the excess moisture that was recycled from the spikes .
Thinking logically, the pimpled bottom of the "self-basting lid"...does drip moisture onto the braising food during cooking....but this moisture is mostly hot water, sometimes "washing off" seasoning or flavoring oils from the exposed meat surfaces below it. This may be a good or bad thing. For hot even steaming using a minimum of cooking liquid - like for even-cooking of root vegetables, winter squash, or potatoes in a scant bit of water...it's great. But for a meat roast that you have carefully seasoned, I'm not sure you will want to continuously drip nearly pure water over the top of it. Two solutions.......either open the pimpled lid and baste the meat with the oiled and flavored juices as much as possible, or open the non-pimpled lid and baste as much as possible. See what did there ?.......the two solutions are the same.....whether you have the pimpled lid or the flat-bottomed lid. Let me know if I got my thinking wrong.
Randy Leifer that’s a very logic observation indeed. However, I’ll try to imagine if I am inside the pot. If there were no dimples in the lid and just a domed lid, water vapor would all move to the highest of the lid then pour down on one spot, usually right at the center, that’s where everyone places their chicken /meat/fish, That’s definitely bad for the seasoning. The dimpled lid allows even condensation all over the pot not just the center spot, less drops per area, less seasoning washed off.
I would love to see the results of independent testing for lead in the Staub interior coating. I recently saw that LeCreuset has a surprisingly high level, which caused me to cancel my plans to buy a large Dutch oven. If Staub has done better, I’ll buy that instead!
I just saw your replies…. For those who are also concerned about lead and other heavy metals, I did look a little further and found that Staub is indeed much better in keeping all of those levels very low. I haven’t bought one yet, but plan to when deals are easier to find before the holidays. As for plain cast iron: the articles I saw (sorry, I no longer have the links) showed Lodge as the safest brand tested -extremely low in lead and pre-seasoned with a vegetable oil, rather than mineral oil (petroleum-derived)- very affordable, too!
This is a funny comment considering most cookware have dark interiors. Restaurants use carbon steel(dark interior), non-stick has dark interiors, even woks have dark interiors. Yet, when people compare LC to Staub, they say they can't see the bottom on the pot. :)
In a serious kitchen you need Staub and LeCruiset. Also the sticking in the LeCruiset is easily removed by de glazing the pan with white or red wine. The menu never stops at just searing meat.
Both products used in the video are from Staub ... although the cocotte (Dutch oven) with the cream colored interior does resemble Le Creuset, it is by Staub ...they're comparing their own product lines for use in different cooking techniques.
@@whosyourdaddy4579 They aren't comparing their own product lines. Staub doesn't offer cream coloured enameled interiors. They created this one specifically to mimic a Le Creuset style piece.
Smart move by STAUB, creating a product like that of Le Creuset to demonstrate how their original product is better. Still, most celebrity chefs seem to be using Le Creuset, but that's mostly marketing. I bought STAUB over Le Creuset because they have more to say about it. The basting spikes can be a plus or a minus depending on how you cook... if you need that caramelization on the bottom you can always use non-enamelled cast iron or stainless.
MrDeadSea777 The black one is for fry ,the white one is for stew.le creuset have black and white both can buy,but staub only have black one.its good to have le creuset and staub both
also a staub fan here. it's all down to marketing, le creuset is paying to have their products featured. le creuset was forced to sell black matt interior, because of the newcomer's (staub) success. the staub interior is non stick but as they say it's not teflon or something, I made meatballs !!!!! with minimal fat (less than a teaspoon (yes I did) and cooked it on the stove. I released them by pouring 15 ml of water after I had switched off the induction cooktop) let the meatballs steam for 5 minutes, they released like a breeze with a clean bottom and nice juice/sauce. I sometimes wonder if their black matt is non-stick but they do not mention this anywhere, that good it is... I researched both brands for over a year. I own 2 staubs (a 28cm honeycomb interior and a 37cm wok), now off to my third piece and getting rid of my cheaper enamelled cast iron. some will be happy to receive them as gifts.
I have both and both of them le creuset and staub and both do a great job , the dishes will taste depending who is behind it , I love them both , the magic is when you can blow your friends mind with a cheap meat that will fall of the bone
It could but these enameled cookwares are designed to weather those abuses. They will scratch but not enough to gouge out the enamel. Using a wooden spatula or silicone would be best but it is not life ending situation if someone used a metal spatula on it.
the moment you get a french chef to point at the fond collected at the bottom of a light-colour enameled pan and say that's bad, you become nothing but an attack piece against other brands that use enameled bottoms. Who cooks seriously without learning to de-glaze a pan to make their sauces? Staub pots are great, i owe some and i love them, but i have no respect for attack-ad's like this
you know le creuset has been found to use lead in their enamel to produce the vibrant color tamararubin.com/2019/02/made-in-france-c-2013-yellow-le-creuset-enameled-sauce-pan-15800-ppm-cadmium-a-known-carcinogen/
@@DogsRGr8 Staub doesn't really produce or sell cookware with light colored interiors. It seems like they produced these pots that look like Le Creuset just to make this comparison video. Having said this, LC and Staub make fantastic products, both used by world class chefs.
I bought both, the 33 cm oval staub cocotte and 33 cm oval le creuset. I really wanted to keep the staub, but after putting it onto the glass ceramic cooktop I noticed the Staub being unstable wobbling around. Meaning that its bottom is not entirely flat. The Le Creuset was really flat here, so it made the race.
Hi Artur, I'm sorry to hear you had an issue with your Staub cocotte. If you bought it in the UK, please do feel free to contact our UK customer service on 0845 262 1731 and we can resolve this for you. All the best from the STAUB team.
Ok. So some of this is set up. Im the middle of video the pots switch colors and they act like they are the ones they’ve been cooking in. The guys on either side walk up and grab the handles with bare hands. If you are trying to do an infomercial do it correctly!
What about the materials on both and the impact they have on health? I would not buy Le Cruset anymore after a pot started loosing the enamel a year after I bought it.
Raquel Gonick that’s a shame and a bit surprising :(. Nevertheless, rest assured that enamel is non reactive and safe. So there is no impact on health... (apart if you are talking of a big chunk which, if sharp, could be dangerous)
What crap. How much did Staub pay you to promote their newest line of pots? Plus I always thought that those bits on the pan were necessary to deglaze and create a flavourful sauce!
L.A. A Queer History yeah, me too! The crispy residue is called fond, and when you you deglaze (remove) it with a sauce, it takes the flavor of your sauce to the next level. That’s why I use stainless in virtually all my cooking. Learning how to use non-enameled cookware will make you a much better cook. But that’s just what I’ve learned so far. Maybe these guys know something I don’t, or maybe I’m right & this is just marketing.
The black matte pan doesnt break the laws of thermodynamics. As long as the heat is the same, just as much of the moisture will whick away leaving more flavor. "deglazing" is done because of a fault in other cookwear that sticks on some of the heated juices. If a container doesnt get that residue, it just skips that step for you. The flavour didnt jump out of the pan. The only big difference in taste I would say is if you needed it to burn a bit.
Hi, the STAUB cocotte is certainly used to cook lentils so of course the coating should not come off. If there was a manufacturing issue then this would be covered by the warranty - so please do get in touch with your local ZWILLING subsidiary to discuss.
@@staubuk615 I tried. They said it was our fault. I guess it may have been because I diddn't realise you're meant to establish a coating before use. Very expensive lesson. Saved up - was a gift too.
This is utter nonsense. It's such a thinly veiled smack at Le Creuset that I almost chuckled. Let me preface my comment by saying I am a big fan of Staub. I actually have 8 pieces in my collection and they work like a dream. However, I also own 4 pieces of Le Creuset and they perform great as well. If I'm making classic onion soup, I like the light interior so I can more accurately gauge the carmelization of the onions. Yes, this can be done in Staub as well, but it's just easier in the LC. If I'm searing some meat, I like the dark interior of the Staub -- I just feel it does a slightly better job. However, both will develop a great fond which is a good thing! Staub is not non-stick. Meat will release after a good sear and crust develops, but this is the case with both. Again, a good thing!
For the slow browning of onions, it's not too hard to see the onion caramel color by simply lifting a few wilted onions out and looking at them. However I agree it's a little easier with a light-colored interior....and to check for possible "burning".
@@FreqBand So agree. It's nice to have, but not essential. I do think for a cook starting out, a light colored interior is better just for the sake of monitoring. With experience, it far less essential.
i am confused about using my Staub enamel bakingpan for the first time,manual says"bring little oil and put pan on low fire for several minutes(=do this every time before use)"but others say enamel dosnt need that,only cast iron WITHOUT enamel.........so just cleen it and dry it good should be enough/best wright?
Before the first use, we would recommend following the steps in this video: ruclips.net/video/6YMwR7rLNAI/видео.html It doesn't need to be done before every use, just the first time. Then subsequently every now and then as needed. I hope that helps!
This is far from an objective video. He prefers the black coating in the first segment because of the residue (fond) which was "quite noticeable" on the light coating but not on the black. However, the same residue could very well have been present on the black but simply not apparent due to the fact that it would not show up against the black background. He asserts that the spikes on the black finish allows the juices to flow back into the pot, but of course the juices in any closed pot, having no where else to go, will in fact flow back into the pot. The spikes appear gimmicky unless some additional explanation might be offered. The residues he points out on the light fish throughout the video would be difficult if not impossible to see against the black finish. Sticking? If "nothing sticks to the bottom" of the black coating then how will one ever develop a fond? Also, if one does want to develop a fond, the black would clearly be a disadvantage as the darker foods would be less visible. As for cleaning, he shows us a dark black interior and states that it looks easier to clean. Perhaps, but it also looks more difficult to see that cleanliness has been achieved. This video has the quality and credibility of a sideshow huckster, the chef's credentials notwithstanding. In an age when actual scientists can be hired to dispute the realities of climate change, it's not a surprise that a chef can be hired to hawk a pot.
Tinneus, sorry to say but you are speaking directly through your ass. Your method is to accumulate details....none of which you really understand. It’s painfully obvious that you do not own a Staub product and are likely too cheap to buy one. You’re trying to knock Staub so you can feel better about buying second best. I own several Staub products and I can tell you they are nothing but pure magic. There is absolutely no problem whatsoever, with seeing the fond on the black enamel. None. Brown shows up beautifully against black. Furthermore, a good cook uses more than just his eyes when he cooks. He uses all his senses. Secondly, you are wrong about the juices having nowhere to go but into the pot. Without the spikes, the liquid pools on the lid and doesn’t drip back down until the lid is lifted...but by then the meat is dry and unbasted. Pots without spikes are inferior and they even threaten to steam burn you when you remove the lid. Staub does not. So they are far more than just a “gimmick”, I can assure you. Go ahead and buy your cheap lodge pot if you want. Many people are quite happy with second and third best. I however, will never go back. Staub is truly a cut above anything else you will ever use...including Le Creuset. Le Creuset is for the masses but Staub is for those in the know. You my friend, are definitely NOT in the know. Someday you may buy a Staub and I guarantee that when you do, you will never ever go back. Worth every single penny and then some. You get what you pay for. If you want the very best, Staub is for you.
I agree with all your points except the spikes do promote a more even distribution of moisture in the process as opposed to the clear one where the moisture is concentrated in the center. This is obviously a promo for Staub.
Haha they really try hard to advertise the viewer that Staub is better than Le creuset :D („the white coating (wink* a la lecreuset) is really not so good „ :D )
Why is this company making one product crappier than another? Why charge so much for an inferior product when you can produce the same? If the quality of the coating is the same the only way it can effectively be different is under solar radiation.
stupid, the human eyes are more prone to see things on white than on black. The two cocottes both have the same stains inside during the cooking process.
I own Le Creuset, Staub, Lodge, and Vintage CI, but I have to admit that when I am cooking I always reach for my Staub. I love Staub, it performs a lot better than LC, I love cooking, grew up in the kitchen with my great grandmother, and I know my way around the kitchen. Staub is the best, being cooking with both and Staub always comes on top. Better quality and best performance, get Staub. Love the colors as well.
I love my Staub cocotte! It makes cooking a pleasure. I plan to buy the braiser too. My favorite color is Cherry.
I am hooked the day I bought my Staub with the black interior I got on line and brought the 4 piece stone ware set. Truly impressed!
How is the stoneware holding up?
I own a staub cocotte and I definitely think it has satisfying performance. I like it more than the white enamel, because it seems like the black enamel is slight more resistant to scratch... However I do admit that it's hard to see the cooking process on a black background sometimes...
All I have to say is: Both of the green cookware pots are beautiful and the food (especially the veal and those potatoes) look delicious.
..that basil/green is just gorgeous...I was very tempted but my color for kitchen is deep blue!
@@whosyourdaddy4579 the two colors are very complimentary of one another. They would look beautiful together!
After I bought my first Staub, the 2nd, 3rd, 4th.. just keep coming. The self-basting lid is my favourite.
That's great to hear. Happy cooking!
Be very careful...Staub is like a gateway drug. You buy one and then you buy two and it just keeps on going (as your learning). I'm up to 12 pieces of Staub now. I use Staub for nearly everything I cook. It all started when I found the 'Visual Imperfection' pieces at Zwilling for a greatly reduce price. Look at the clearance and sale items on the Zwilling site. There can be some good deals to be had there if you don't mind an enameled over slight visual imperfection (I have a hard time finding the imperfection on my purchases).
Mark Davis Thank you for your tip. I’m at the zwilling slate right now!
can you tell please, how long the coating lives on frying pans?
@@PATISHAH with proper care it will go a long way
Staub is always impressive when it comes to the quality. The design of its lid is pretty nice!!
I’ve loved my Staub for years now and have collected at least ten pieces of it. I season it and even scrambled eggs don’t stick to it. I use the round braiser for the most incredible pineapple upside down cake! It caramelizes the top of the cake incredible well. I have a Staub loaf pan for making bread and meatloaf to die for. I use a small coquette for making one or two beef short ribs. Thank you so much Staub for all the great food your products turn out consistently.
Hi Stephen, that's great to hear! It would be amazing to see some of your creations on our STAUB Instagram page @staub_uk
Happy cooking, the STAUB UK team.
I bought a 7 quart matte black Staub for $120 at crate and barrel!! I already have 2 of the 4 quart cocotte and by far are my favorite to cook with.
Whoa, was that the Black Friday sale? I just bought a 4 quart and love it
@@withelisa yeah it was sold out fast but crate and barrel let me know it will ship directly from Staub. $120 is a no brainer.
@@reptarthetrx2408 awesome, I'll watch for that! Thank you
sweet deal
No way are you still okay four years later
The benefits I see in a light-enameled pot is that the burning is easier to see, especially when you plan to deglaze. Also, LC pots are thinner cast iron and therefore lighter weight. -This might be good for people with arthritis, but not so much for optimized heat retention.
The benefit of Staub interior is that it will endure when foods burn on the bottom much better than LC. LC will eventually develop a stained bottom surface due to microscopic glazing wear.
Both products in this video are made by Staub.
I don't believe so. The handles on the white enamel pan is not a Staub handle nor a LeCreuset that I have ever seen.
@@whosyourdaddy4579
Am I the only one flinching every time he uses a metal utensil on the enamel?
No, I flinch as well. I remember once my brother was using my Staub for some steak and was using a metal utensil, I could here it across 2 rooms and I came out yelling! haha
yeah, it's like running nails on a chalkboard... ugh!
yeah strange,i just baught enamel pan and it says only to use silicon utensil,others will damage the enamel
The enamel surface can take it. That's what I love about my cocotte.
peterboy sonicat A rounded metal object like a spoon, forever. Sharp metal objects, no.
Absolutely adore Staub!
I agree with commentators saying that there seems to be a bias here. Principally, the narrator doesn't ever call attention to matter of judging the level of caramelizing of the food on the bottom of the pan, which is "the point" of the light colored enameling. That aside, ... I think that the non-stick and browning qualities of the pans are valid. It doesn't make sense to me that there is criticism for the sticking browned (glazed) bits, as this is what every cook releases with liquid when the plan is deglazed. As to those who complain that you can't see the status of the caramelizing of the food on the bottom in the black pan, ... in my experience, you get to know your cookware and the stovetop heat you use. You can tell from the sound, the smell and the color on the food if things are going too fast. It is experience. I use gas heat which is easy to control. To begin with, the lighter coating is probably easier to gain knowledge and confidence, but an experienced cook could quickly get there with the darker coating. Despite the bias in this review, I would probably lean to the dark, slightly rougher coating because of the browning, food-release, and lesser cost, as compared to another highly regarded French brand. I would just stay with my simple cast iron dutch oven, if it were not for the troubles of long-timed cooking with acidic preparations. I'm still comparing but the Staub seems attractive to me.
Both products used in the video are from Staub ... although the cocotte (Dutch oven) with the cream colored interior does resemble Le Creuset, it is made by Staub ...they're comparing their own product lines for use in different cooking techniques. No Le Creuset was used in the making of the video.
Also, isn't sticking required for a pan sauce? So if you know you will be making a pan sauce by deglazing browned bits (the "fond") then maybe the white enamel is a better choice. If you want the browned goodness to stay on the meat, then the black coating is better. Would that be correct?
@@educationalvideos4151said the damn thing. Chef want the sticky stuff for pan sauce 😂😂😂
Excellent comparison and explanation.
In the black one, you can't see if your butter/oil is starting to get brownish or is starting to burn.. That's why for this the Le Creuset is better :-) The lid of the Staub is theoretically better. Cleaning of a Le Creuset is easy: While the pot is still hot poor in some water, just like you do to make a nice sauce...
Both of these are Staub, neither is a Le Creuset. But the 'dutch ovens' Le Creuset is known for look like the Staub on the left side, with the cream-colored finish.
Washing a hot pan in cold water can cause it to warp says Chris Tracy, manager of Calphalon culinary relations. “The bottom of the pan will become uneven, and the pan will not sit on the burner securely.” This can be a safety issue if the pan spills or falls off the stove, and foods may not lie flat in the pan during cooking.
Why? “When any metal gets hot, it expands on the molecular level,” explains Mark Kelly, the marketing promotions manager at Lodge Cast Iron Cookware. “If the metal cools off too quickly, the molecules constrict too quickly, warping [the pan].” This is called thermal shock.
The bigger the difference in temperature between the liquid and the pan, the more intense the shock, says Tracy. So, for instance, if you deglaze a pan with tepid or room-temperature wine, that’s fine he says. But “if the liquids are cold or chilled, then they have a higher probability of causing thermal shock.”
Tracy says that warping is a concern for all types of metal, but that generally, the thicker the pan, the more resistant it will be. When it comes to washing, he suggests letting pans cool briefly and then putting tepid water on them. Also, he cautions that “you should always avoid complete submersion until the pan has cooled.”
@@dannac_8888 No one said anything about putting cold water in a hot pan. No water temperature was specified. And as OP mentioned, it's the same practice as building up a pan sauce, because you _want_ that fond that has built up on the bottom.
@@LordMcMPA Yes, both in the video are Staub. However, Staub does not make anything with a smooth, cream colored enamel interior. The one in this video was make specifically to mimic Le Creuset without directly calling them by name.
@@HickoryDickory86 Absolutely!
.Both products used in the video are from Staub ... Although the cocotte (Dutch oven) with the cream colored interior does resemble Le Creuset, it is made by Staub ...they're comparing their own product lines for use in different cooking techniques. No Le Creuset was used in the making of the video.
Very nice comparison.
Thank you very much. I hope you found it useful!
Would love this! Would love the darker red!
That "residue" is called fond.
And, it use for pan sauce 😂😂
I noticed the video refers to a light interior Staub. I didn't know they made one like that, is that a product only sold in Europe?
Staub is the #1 Best cookware I ever work with. My food always come out excellent. Top of the line with good craftsmanship and quality
it will still stuck
I got a staub pan, the black rough interior would grab at anything I fry in it. It sticks and hard to clean. I can see the brownish stucked gunk so I deemed it not clean. Anyhow I am considering seasoning it since that’s recommended by Staub. The black interior would hide any brownish tinge of the seasoning. Because of the experience, I preferred Le Creuset. I got 4 pieces of that brand. My staub pan I only used thrice coz I find it a hassle to clean very well.
He didn't read the instructions where it says use wood or plastic utensils.
I thought I was missing something 😂😂😂
Those spikes are really effective in stewing. When I cook beef rendang ; I normally need to add water to the dish about 3 times as it takes around 2.5 - 3 hrs to make it soft . Last week when I use your 28 cm round cast iron pot to cook, I only add water once n I still need to uncover the lid towards the end as the beef is already soft and there is still excess water. This pot is excellent for slow cooking. Also, it does not stick as much as the other cast iron( non enameled ) wok which I normally use. Could be because of the excess moisture that was recycled from the spikes .
I have a Staub cast iron pan and if i dont season it a little it also sticks. Nevertheless its a great product.
All of my Staub has the dark interior. Makes for enjoyment of cooking.
The black color makes it harder to see what’s on the bottom and hides the burns.
Thinking logically, the pimpled bottom of the "self-basting lid"...does drip moisture onto the braising food during cooking....but this moisture is mostly hot water, sometimes "washing off" seasoning or flavoring oils from the exposed meat surfaces below it.
This may be a good or bad thing.
For hot even steaming using a minimum of cooking liquid - like for even-cooking of root vegetables, winter squash, or potatoes in a scant bit of water...it's great.
But for a meat roast that you have carefully seasoned, I'm not sure you will want to continuously drip nearly pure water over the top of it.
Two solutions.......either open the pimpled lid and baste the meat with the oiled and flavored juices as much as possible, or open the non-pimpled lid and baste as much as possible.
See what did there ?.......the two solutions are the same.....whether you have the pimpled lid or the flat-bottomed lid.
Let me know if I got my thinking wrong.
Randy Leifer that’s a very logic observation indeed. However, I’ll try to imagine if I am inside the pot. If there were no dimples in the lid and just a domed lid, water vapor would all move to the highest of the lid then pour down on one spot, usually right at the center, that’s where everyone places their chicken /meat/fish, That’s definitely bad for the seasoning. The dimpled lid allows even condensation all over the pot not just the center spot, less drops per area, less seasoning washed off.
@@nourhansalloum822 Sounds about right.
I would love to see the results of independent testing for lead in the Staub interior coating. I recently saw that LeCreuset has a surprisingly high level, which caused me to cancel my plans to buy a large Dutch oven. If Staub has done better, I’ll buy that instead!
SkiingIsMyHappyPlace Bliss wow wow wow. I saw this when I’m trying shop for a cast iron pan
Wow!
I just saw your replies…. For those who are also concerned about lead and other heavy metals, I did look a little further and found that Staub is indeed much better in keeping all of those levels very low. I haven’t bought one yet, but plan to when deals are easier to find before the holidays. As for plain cast iron: the articles I saw (sorry, I no longer have the links) showed Lodge as the safest brand tested -extremely low in lead and pre-seasoned with a vegetable oil, rather than mineral oil (petroleum-derived)- very affordable, too!
I thought you weren't supposed to use metal utensils. ?????
Nice demo
How can you see? It's black
This is a funny comment considering most cookware have dark interiors. Restaurants use carbon steel(dark interior), non-stick has dark interiors, even woks have dark interiors. Yet, when people compare LC to Staub, they say they can't see the bottom on the pot. :)
@@badjujuwan cuz they are racist xD
In a serious kitchen you need Staub and LeCruiset. Also the sticking in the LeCruiset is easily removed by de glazing the pan with white or red wine. The menu never stops at just searing meat.
Both products used in the video are from Staub ... although the cocotte (Dutch oven) with the cream colored interior does resemble Le Creuset, it is by Staub ...they're comparing their own product lines for use in different cooking techniques.
@@whosyourdaddy4579 They aren't comparing their own product lines. Staub doesn't offer cream coloured enameled interiors. They created this one specifically to mimic a Le Creuset style piece.
Which pot would be best for cooking vegetables, and also for soups?
Great video
Smart move by STAUB, creating a product like that of Le Creuset to demonstrate how their original product is better. Still, most celebrity chefs seem to be using Le Creuset, but that's mostly marketing. I bought STAUB over Le Creuset because they have more to say about it. The basting spikes can be a plus or a minus depending on how you cook... if you need that caramelization on the bottom you can always use non-enamelled cast iron or stainless.
MrDeadSea777 The black one is for fry ,the white one is for stew.le creuset have black and white both can buy,but staub only have black one.its good to have le creuset and staub both
also a staub fan here. it's all down to marketing, le creuset is paying to have their products featured. le creuset was forced to sell black matt interior, because of the newcomer's (staub) success. the staub interior is non stick but as they say it's not teflon or something, I made meatballs !!!!! with minimal fat (less than a teaspoon (yes I did) and cooked it on the stove. I released them by pouring 15 ml of water after I had switched off the induction cooktop) let the meatballs steam for 5 minutes, they released like a breeze with a clean bottom and nice juice/sauce. I sometimes wonder if their black matt is non-stick but they do not mention this anywhere, that good it is... I researched both brands for over a year. I own 2 staubs (a 28cm honeycomb interior and a 37cm wok), now off to my third piece and getting rid of my cheaper enamelled cast iron. some will be happy to receive them as gifts.
I have both and both of them le creuset and staub and both do a great job , the dishes will taste depending who is behind it , I love them both , the magic is when you can blow your friends mind with a cheap meat that will fall of the bone
The white coating on Le Creuset is smoother than on the Staub, so the results as far as sticking, may be different.
I wish I had this recipe 🍾
Can someone tell me why do chefs like to use a small metal folk to cook?? Does that not scratch pans and pots?
It could but these enameled cookwares are designed to weather those abuses. They will scratch but not enough to gouge out the enamel. Using a wooden spatula or silicone would be best but it is not life ending situation if someone used a metal spatula on it.
the moment you get a french chef to point at the fond collected at the bottom of a light-colour enameled pan and say that's bad, you become nothing but an attack piece against other brands that use enameled bottoms. Who cooks seriously without learning to de-glaze a pan to make their sauces? Staub pots are great, i owe some and i love them, but i have no respect for attack-ad's like this
you know le creuset has been found to use lead in their enamel to produce the vibrant color
tamararubin.com/2019/02/made-in-france-c-2013-yellow-le-creuset-enameled-sauce-pan-15800-ppm-cadmium-a-known-carcinogen/
He is comparing two different pots made by Staub. And for many of tge comparisons he said they are tied. Not much of an attack there . 🙄
@@DogsRGr8 Staub doesn't really produce or sell cookware with light colored interiors. It seems like they produced these pots that look like Le Creuset just to make this comparison video. Having said this, LC and Staub make fantastic products, both used by world class chefs.
You're telling me this French chef doesn't like Fond?
Do you not want fond or has it developed so quickly that it will burn in the cream colored pan?
Obviously the black surface hides better any stains, like in anything else, a dark coat etc.
I bought both, the 33 cm oval staub cocotte and 33 cm oval le creuset. I really wanted to keep the staub, but after putting it onto the glass ceramic cooktop I noticed the Staub being unstable wobbling around. Meaning that its bottom is not entirely flat. The Le Creuset was really flat here, so it made the race.
Hi Artur, I'm sorry to hear you had an issue with your Staub cocotte. If you bought it in the UK, please do feel free to contact our UK customer service on 0845 262 1731 and we can resolve this for you.
All the best from the STAUB team.
I didn’t know staub had the cream enamel pots. I would rather have the cream colored enamel. It’s easier to see the food cooking.
Why can't you have a matte cream enamel? Get the best of both worlds
Ok. So some of this is set up. Im the middle of video the pots switch colors and they act like they are the ones they’ve been cooking in. The guys on either side walk up and grab the handles with bare hands. If you are trying to do an infomercial do it correctly!
but the staub steam griddle though!
What about the materials on both and the impact they have on health? I would not buy Le Cruset anymore after a pot started loosing the enamel a year after I bought it.
Raquel Gonick that’s a shame and a bit surprising :(.
Nevertheless, rest assured that enamel is non reactive and safe. So there is no impact on health... (apart if you are talking of a big chunk which, if sharp, could be dangerous)
Really? Do you use metal utensils with it? I've had mine for 5 years and it's in great condition.
Le Cruset has a lifetime guarantee . You should return it , if it has failed.
The left one is not a Staub but a Le Creuset 😀
Look again. It says Staub on the lid and handle. Same shape but not Le Creuset.
Tony oh really..? :)
S. G., they clearly state at the beginning that both are Staub, only the interior coatings are different.
They’re both staub
There’s no difference, the real thing is, you can’t see the residue in the black coating because it’s black
Black vs white interior aka a subtle chop at Le Creuset lol
Byron Co not even subtle! totally had their knives out for le creuset 🙊
Would it be ok to cook tomato base dishes in a black matte cocotte?
Yes, that's totally fine. Just make sure the cocotte is cleaned and rinsed afterwards. Hope that helps!
@2:51, both are supposed to be cooking potatoes and mushrooms, but the black enamel just has potatoes...
How do i get some
What crap. How much did Staub pay you to promote their newest line of pots? Plus I always thought that those bits on the pan were necessary to deglaze and create a flavourful sauce!
L.A. A Queer History yeah, me too! The crispy residue is called fond, and when you you deglaze (remove) it with a sauce, it takes the flavor of your sauce to the next level. That’s why I use stainless in virtually all my cooking. Learning how to use non-enameled cookware will make you a much better cook. But that’s just what I’ve learned so far. Maybe these guys know something I don’t, or maybe I’m right & this is just marketing.
The black matte pan doesnt break the laws of thermodynamics. As long as the heat is the same, just as much of the moisture will whick away leaving more flavor. "deglazing" is done because of a fault in other cookwear that sticks on some of the heated juices. If a container doesnt get that residue, it just skips that step for you. The flavour didnt jump out of the pan. The only big difference in taste I would say is if you needed it to burn a bit.
The burned bit is what causes cancer, so automatically the black finish is healthier. Source: WHO
What's with the overdramatic soundtrack?
What size is this cocotte?
That's a cocotte with a 24cm rim diameter. I hope that helps!
I just came to say: once you have one pot you can't help but buy more and more and more...
An army is in your comments and more and more and more....
True. My friend gave me her mom's 3 qt. when she passed. Within a month I bought myself a 6 qt. :)
this is so true...
The black one is for fry,the white one is for stew.
No, all cast iron posts are good for stew as well.
My new staub lasted one day. Lentils too extreme. Black coating cracked off.
Hi, the STAUB cocotte is certainly used to cook lentils so of course the coating should not come off. If there was a manufacturing issue then this would be covered by the warranty - so please do get in touch with your local ZWILLING subsidiary to discuss.
@@staubuk615 I tried. They said it was our fault. I guess it may have been because I diddn't realise you're meant to establish a coating before use. Very expensive lesson. Saved up - was a gift too.
Staub, baumalu, and ruffoni is my favourite cookware brand
This is utter nonsense. It's such a thinly veiled smack at Le Creuset that I almost chuckled. Let me preface my comment by saying I am a big fan of Staub. I actually have 8 pieces in my collection and they work like a dream. However, I also own 4 pieces of Le Creuset and they perform great as well. If I'm making classic onion soup, I like the light interior so I can more accurately gauge the carmelization of the onions. Yes, this can be done in Staub as well, but it's just easier in the LC. If I'm searing some meat, I like the dark interior of the Staub -- I just feel it does a slightly better job. However, both will develop a great fond which is a good thing! Staub is not non-stick. Meat will release after a good sear and crust develops, but this is the case with both. Again, a good thing!
For the slow browning of onions, it's not too hard to see the onion caramel color by simply lifting a few wilted onions out and looking at them. However I agree it's a little easier with a light-colored interior....and to check for possible "burning".
@@FreqBand So agree. It's nice to have, but not essential. I do think for a cook starting out, a light colored interior is better just for the sake of monitoring. With experience, it far less essential.
Lol right? How does a French chef not like FOND??
@@jbEATs5That's when I knew this video is propaganda. Pan sauce is embarked by sticky residue when searing meat😂
You need to pick a side...
The Old Staub with the light interior is the current brand le creuset! Just rebranded probably
I didn’t see anything, it’s too dark
💝🇧🇷
i am confused about using my Staub enamel bakingpan for the first time,manual says"bring little oil and put pan on low fire for several minutes(=do this every time before use)"but others say enamel dosnt need that,only cast iron WITHOUT enamel.........so just cleen it and dry it good should be enough/best wright?
Before the first use, we would recommend following the steps in this video: ruclips.net/video/6YMwR7rLNAI/видео.html
It doesn't need to be done before every use, just the first time. Then subsequently every now and then as needed.
I hope that helps!
oke thank you
1
The music is very dramatic
This is far from an objective video. He prefers the black coating in the first segment because of the residue (fond) which was "quite noticeable" on the light coating but not on the black. However, the same residue could very well have been present on the black but simply not apparent due to the fact that it would not show up against the black background. He asserts that the spikes on the black finish allows the juices to flow back into the pot, but of course the juices in any closed pot, having no where else to go, will in fact flow back into the pot. The spikes appear gimmicky unless some additional explanation might be offered. The residues he points out on the light fish throughout the video would be difficult if not impossible to see against the black finish. Sticking? If "nothing sticks to the bottom" of the black coating then how will one ever develop a fond? Also, if one does want to develop a fond, the black would clearly be a disadvantage as the darker foods would be less visible. As for cleaning, he shows us a dark black interior and states that it looks easier to clean. Perhaps, but it also looks more difficult to see that cleanliness has been achieved. This video has the quality and credibility of a sideshow huckster, the chef's credentials notwithstanding. In an age when actual scientists can be hired to dispute the realities of climate change, it's not a surprise that a chef can be hired to hawk a pot.
Tinneus, sorry to say but you are speaking directly through your ass. Your method is to accumulate details....none of which you really understand. It’s painfully obvious that you do not own a Staub product and are likely too cheap to buy one. You’re trying to knock Staub so you can feel better about buying second best. I own several Staub products and I can tell you they are nothing but pure magic. There is absolutely no problem whatsoever, with seeing the fond on the black enamel. None. Brown shows up beautifully against black. Furthermore, a good cook uses more than just his eyes when he cooks. He uses all his senses.
Secondly, you are wrong about the juices having nowhere to go but into the pot. Without the spikes, the liquid pools on the lid and doesn’t drip back down until the lid is lifted...but by then the meat is dry and unbasted. Pots without spikes are inferior and they even threaten to steam burn you when you remove the lid. Staub does not. So they are far more than just a “gimmick”, I can assure you.
Go ahead and buy your cheap lodge pot if you want. Many people are quite happy with second and third best. I however, will never go back. Staub is truly a cut above anything else you will ever use...including Le Creuset. Le Creuset is for the masses but Staub is for those in the know. You my friend, are definitely NOT in the know. Someday you may buy a Staub and I guarantee that when you do, you will never ever go back. Worth every single penny and then some. You get what you pay for. If you want the very best, Staub is for you.
@@goldblonde1430 eu quero de presente
I agree with all your points except the spikes do promote a more even distribution of moisture in the process as opposed to the clear one where the moisture is concentrated in the center.
This is obviously a promo for Staub.
Hahaha because it’s black it will not show
Haha they really try hard to advertise the viewer that Staub is better than Le creuset :D („the white coating (wink* a la lecreuset) is really not so good „ :D )
Why is this company making one product crappier than another? Why charge so much for an inferior product when you can produce the same? If the quality of the coating is the same the only way it can effectively be different is under solar radiation.
bad cooker.
stupid, the human eyes are more prone to see things on white than on black. The two cocottes both have the same stains inside during the cooking process.
Use subtitles. Don't talk over the chef. Some of us speak French.
No we prefer the voice over. Some of us don’t speak French
Coca Cola - Pepsi
McDonalds - Burger King
Le Creuset - Staub
Rigged testing.
It’s a black pan you won’t see a residue !
Stop 🤣 I first thing first I hate black coating surface and quickly the black coating is hidden with chopped vegetables buhhahaha