For starters, this comparison is flawed! Braiser & French oven are not the same cooking vessel🙄🙄!! A french oven has much taller walls to hold more liquids & the low sides on braiser makes it easier to stir the food & holds less liquid for braising! For a fair comparison the French oven in the video is 16cm tall, a Le Creuset 30cm Braiser is 6 cm tall, Staub 28cm is 8 cm tall! And Le Creuset Braiser carries substantial weight in it's lid. The 30cm Le Creuset braiser weighs 5.6kg, 2.5kg is the lid, for that reason, I bought Staub braiser. And for same heavy lid issue, even though I love the droplets on the Staub lids, I bought Le Creuset dutch oven. And the Staub handles are just as supercomfortable & roomy as Le Creuset, you actually don't feel the difference of their shapes when holding them! Why can't people just say they prefer Le Creuset because of its light interior, bright colors etc without going to great lengths to find non-existent issues in other brands! For example, people have cooked their whole lives anything and everything in dark non-stick skillets, just perfectly fine, but when it comes to enamel cast iron, they suddenly can't see their food cooking😂😂😂!
I don’t understand why ppl make such a big deal of the interior being dark. A non enameled cast iron is black, so is any non stick pan ... I think some ppl are just looking to nitpick, and honestly ppl like that aren’t that great of cooks anyway. It’s not the tool it’s the operator.
I think it might be due to the America’s Test Kitchen review of Dutch Ovens. They prefer the lighter interior, and maybe a lot of people are just repeating that and making that opinion in the video a bigger deal than it really is.
Don't know who you're referring to, but the person in the video isn't making a big deal of the interior being dark. He just said he prefers the light interior. Which is fine. I prefer a dark interior myself but if someone else prefers the opposite I don't think they're making a 'big deal' of it.
@@voidofbeeswax Or maybe they're just expressing their opinion based on whatever cooking they do and how they like to do it. You seem to be projecting. Maybe it's you who forms your opinions based on what others do.
I don't understand that as well. Many cookware like woks, carbon steel, plain cast iron, and even nonstick cookware have dark interior. But somehow people are not able to function because Staub has a dark interior. Excellent marketing from Le Creuset. If a person needs a light interior to tell their food is burning, they probably should not be cooking.
I have two braisers, one from LC the other is Staub. I haven’t used my LC since I bought the Staub. The browning is superior! I found it around home goods for $150 and it’s worth every cent
1. That lid never slides. I've been using it for 3 years. 2. The black interior is far better than the light color. It cleans up easy, and three years later, it still looks like new. Staub is a fantastic brand. Obviously, you have been supplied by the other brand.
This is an older Staub Chistera braiser model flat lid design (self-basting) with the smaller flat handles vs the latest Staub braiser design with the angled 'ear' handles and domed lid. The latest design comes with either a domed glass lid ( $179-199) or the domed ECI 'rainforest' self-basting lid ( $349).
No differences in cooking? Just down to personal preference? Yes, there may be some personal preference involved in choosing between Staub and Le Creuset. But there are huge differences in cooking between these two brands. Generally, Le Creuset is designed with thinner walls to make it lighter and easier to maneuver on the stovetop and getting in and out of the oven. The thicker walls of the Staub cookware make for much better heat retention and even cooking, especially when used in the oven during long, slow braising. Oven temperatures cycle up and down during cooking time. The superior heat retention of the Staub cookware smoothes out the temperature variations so you get consistent, even results inside the cooking pot. This makes for much more tender and juicy meats. The black enamel interior of the Staub cookware provides superior results in browning and searing meats. I don't need a light interior to help me judge the development of fond. Perhaps that just comes with experience. I've been cooking for more than 50 years. I have both of these brands, and I love them both, but Staub is far superior in my experience. I have cooked identical dishes in both brands, and the results from Staub were always best by far. Staub is preferred by most professional chefs. By the way, if you want to make a fair comparison of these two brands, choose similar sizes and types of pans. The lids on a Staub cocotte have a much better fit than the Le Creuset lid. These Staub lids have a system of "spikes" on their underside that collect condensation during cooking that drip moisture back down onto the food for continuous basting. That coupled with preventing little or no moisture loss make for much more tender and moist food. The moisture on the underside of a Le Creuset pot simply runs off down to the sides. The Le Creuset lids are also not as efficient at trapping and retaining moisture. If you are interested in seeing proof of this, check out the RUclips channel called Prudent Reviews and search for his test of these 2 brands. Lastly, whenever I see a professional chef's kitchen on TV, there is usually a Staub cocotte proudly on display on the stove. No sign of Le Creuset.
The primary reason that I like the black interior is that as the pot ages, the darkening does not show. White interiors look so bad that no one will want them even as an inherited free pot.
Just learned about your channel:) great content. Im gonna subscribe:) Searching for demeyre reviews got me here. I own both staub and le creuset. Both are great. I do find the browning a bit better or perharps easier to accomplish on the staub. What pisses me off about staub is the lid. The lids on their dutch ovens are super tight but not on the braiser. However its just loose enough to get good reduction over 3 plus hours of braising so maybe its intentional. I was initially sceptical about dark interior but if you have just a little bit of experience searing you should be good. Its hard to burn your food in it.
For starters, this comparison is flawed! Braiser & French oven are not the same cooking vessel🙄🙄!! A french oven has much taller walls to hold more liquids & the low sides on braiser makes it easier to stir the food & holds less liquid for braising! For a fair comparison the French oven in the video is 16cm tall, a Le Creuset 30cm Braiser is 6 cm tall, Staub 28cm is 8 cm tall! And Le Creuset Braiser carries substantial weight in it's lid. The 30cm Le Creuset braiser weighs 5.6kg, 2.5kg is the lid, for that reason, I bought Staub braiser. And for same heavy lid issue, even though I love the droplets on the Staub lids, I bought Le Creuset dutch oven. And the Staub handles are just as supercomfortable & roomy as Le Creuset, you actually don't feel the difference of their shapes when holding them!
Why can't people just say they prefer Le Creuset because of its light interior, bright colors etc without going to great lengths to find non-existent issues in other brands! For example, people have cooked their whole lives anything and everything in dark non-stick skillets, just perfectly fine, but when it comes to enamel cast iron, they suddenly can't see their food cooking😂😂😂!
I don’t understand why ppl make such a big deal of the interior being dark. A non enameled cast iron is black, so is any non stick pan ... I think some ppl are just looking to nitpick, and honestly ppl like that aren’t that great of cooks anyway. It’s not the tool it’s the operator.
I think it might be due to the America’s Test Kitchen review of Dutch Ovens.
They prefer the lighter interior, and maybe a lot of people are just repeating that and making that opinion in the video a bigger deal than it really is.
Indeed. I saw one person whining that you cannot tell if you’re burning food in the Staub.
Don't know who you're referring to, but the person in the video isn't making a big deal of the interior being dark. He just said he prefers the light interior. Which is fine. I prefer a dark interior myself but if someone else prefers the opposite I don't think they're making a 'big deal' of it.
@@voidofbeeswax Or maybe they're just expressing their opinion based on whatever cooking they do and how they like to do it. You seem to be projecting. Maybe it's you who forms your opinions based on what others do.
I don't understand that as well. Many cookware like woks, carbon steel, plain cast iron, and even nonstick cookware have dark interior. But somehow people are not able to function because Staub has a dark interior. Excellent marketing from Le Creuset. If a person needs a light interior to tell their food is burning, they probably should not be cooking.
I have two braisers, one from LC the other is Staub. I haven’t used my LC since I bought the Staub. The browning is superior! I found it around home goods for $150 and it’s worth every cent
1. That lid never slides. I've been using it for 3 years. 2. The black interior is far better than the light color. It cleans up easy, and three years later, it still looks like new. Staub is a fantastic brand. Obviously, you have been supplied by the other brand.
Nothing wrong with my lid either, no gap, perfectly tight...
The Staub lid is actually heavier than LC’s and locks in more moisture
This is an older Staub Chistera braiser model flat lid design (self-basting) with the smaller flat handles vs the latest Staub braiser design with the angled 'ear' handles and domed lid. The latest design comes with either a domed glass lid ( $179-199) or the domed ECI 'rainforest' self-basting lid ( $349).
I cant find the low casserole le creuste, there is only a shallow one which doesnt look as deep. Is the one you showed discontinued?
All the best chef in the world use Staub for many recipes and there's a reason for this.
No differences in cooking? Just down to personal preference? Yes, there may be some personal preference involved in choosing between Staub and Le Creuset. But there are huge differences in cooking between these two brands. Generally, Le Creuset is designed with thinner walls to make it lighter and easier to maneuver on the stovetop and getting in and out of the oven. The thicker walls of the Staub cookware make for much better heat retention and even cooking, especially when used in the oven during long, slow braising. Oven temperatures cycle up and down during cooking time. The superior heat retention of the Staub cookware smoothes out the temperature variations so you get consistent, even results inside the cooking pot. This makes for much more tender and juicy meats. The black enamel interior of the Staub cookware provides superior results in browning and searing meats. I don't need a light interior to help me judge the development of fond. Perhaps that just comes with experience. I've been cooking for more than 50 years. I have both of these brands, and I love them both, but Staub is far superior in my experience. I have cooked identical dishes in both brands, and the results from Staub were always best by far. Staub is preferred by most professional chefs. By the way, if you want to make a fair comparison of these two brands, choose similar sizes and types of pans. The lids on a Staub cocotte have a much better fit than the Le Creuset lid. These Staub lids have a system of "spikes" on their underside that collect condensation during cooking that drip moisture back down onto the food for continuous basting. That coupled with preventing little or no moisture loss make for much more tender and moist food. The moisture on the underside of a Le Creuset pot simply runs off down to the sides. The Le Creuset lids are also not as efficient at trapping and retaining moisture. If you are interested in seeing proof of this, check out the RUclips channel called Prudent Reviews and search for his test of these 2 brands. Lastly, whenever I see a professional chef's kitchen on TV, there is usually a Staub cocotte proudly on display on the stove. No sign of Le Creuset.
The primary reason that I like the black interior is that as the pot ages, the darkening does not show. White interiors look so bad that no one will want them even as an inherited free pot.
Do you happen to know the metal thickness?
@@SteelShow304 don't have the exact number but it feels like 3.5mm or 4mm thick.
@@mq46312 oh amazing thank you. I love your channel keep up the great work!
Those are the silliest nit piks. Seems like you were fishing for faults not like someone who’s actually spent any amount of time using the pan.
Can you link to this Fissler pan that you recommend
Is it sold?
No still available
Just learned about your channel:) great content. Im gonna subscribe:)
Searching for demeyre reviews got me here.
I own both staub and le creuset. Both are great. I do find the browning a bit better or perharps easier to accomplish on the staub.
What pisses me off about staub is the lid. The lids on their dutch ovens are super tight but not on the braiser. However its just loose enough to get good reduction over 3 plus hours of braising so maybe its intentional.
I was initially sceptical about dark interior but if you have just a little bit of experience searing you should be good. Its hard to burn your food in it.
Please view this video to explain Staub sizes. ruclips.net/video/VQ34gzmFkrE/видео.html
The sliding lid issue. Most reviewers wouldn't see that. Thanks!
Glad it's of some help!
Love it! 0 3:36
Staub is superior in any way. You lost all credibility when you brought out the stainless steel pan. Apples and oranges.
I'm guessing you are a fan of cast iron which is fantastic too!
I like to buy how much in £
90 British Pounds should do it, but freight to UK may be another 20 pounds