I have 3 Staub coccotes that are 2-3 years old. They are tough! I bought a Le Creuset and immediately returned it because it felt cheap compared to my Staubs!
I've had my 3.3 qt for about 3 years and got a deal on it from bed bath & and beyond. I couldn't pass up. These pots scream quality. I love cooking with it and will at some point buy a bigger one.
Hi Chef Kevin, I've been eye-balling that Staub Cocotte pot for some time now - you must have read my mind and made a video of it! Glad Mouse is feeling better and good luck with the final leg of your move to Virginia; I'm looking forward to more of your videos from there.
I used my enamled staub-cocottes just for pastasauce and the other for boiling pasta, and the enamel have started to “melt” away for a lack of a better word.. i can almost see the iron behind.. after 2 YEARS OF USE!!!😮😮😮 Expected so much of SO EXPENSIVE pots!!!😔😢😩💔 What is the enamel made off anyway? Staub won’t tell! I have eaten it all? Looks like plastic? And it has also rusted along the sides (under the lid)..
My first cast iron Dutch oven was a Le Creuset 15 years ago I loved that pot till my roommate broke it. Went to the stand I got a new Le Creuset and OMG it wasn’t the same. Got myself a Staub and what a game changer, it is the best Dutch oven I ever used, I reach for it every time, I own my for almost five years and it looks like I bought it last week. If you live in the US I recommend “Bon Amid and baking soda “ for cleaning. And after cleaning it add a little bit of oil on the inside and it is going to look like new. Love my Staub
How did you clean it and did you avoid high heat. I just bought a 28cm one and they are so expensive that I want to keep it in the same condition your one is in.
Thx for asking. I just use a sponge with the scrubby side and some dish soap. If its heavy soil then let it soak for a while. About the heat thing dont worry . Thats there thing. Never try to cool a hot pan with cold water. Just let it cool its self.
Hi, love the videos, I’m hoping you could help. I’m new to enameled cookware, and I got a staub 4qt cocotte with a glass lid, from Williams and Sonoma, in truffle white, and when I turn it over, there’s no color on the bottom inside of the handles, on both left n right both….is that normal, it feels like a textured non slip?
I think thats normal. My round cocotte has the same thing yet my oval cocotte doesnt! It looks as if the underside didnt get polished for some reason. Maybe the polishing tool could get into that tight space. All these years I have never noticed before.
The "self basting" is a myth. Dripping evaporated distilled water anywhere into the pot as the dish is cooking works out to do the same thing. If you want to baste a piece of meat you literally have to open the pot and circulate the actual juices/sauce over the top of the meat if the meat is above the liquid. Dripping distilled H20 over the top of a piece of meat does not equate to basting. Just sayin
No. Kevin pronounces it correctly. Staub was originally made in Turckhein in Alsace. The city was German until 1918. Staub is a German name and is pronounced accordingly.
I have 3 Staub coccotes that are 2-3 years old. They are tough! I bought a Le Creuset and immediately returned it because it felt cheap compared to my Staubs!
Agree! I have one Le Creuset cocotte and it has "spider web" cracks on the bottom inside and it is getting yellow as well.
I've had my 3.3 qt for about 3 years and got a deal on it from bed bath & and beyond. I couldn't pass up. These pots scream quality. I love cooking with it and will at some point buy a bigger one.
Cool! I just bought a 5 qt Staub from Ebay at a good price. Love these. Thx for the comment.
Hi Chef Kevin, I've been eye-balling that Staub Cocotte pot for some time now - you must have read my mind and made a video of it! Glad Mouse is feeling better and good luck with the final leg of your move to Virginia; I'm looking forward to more of your videos from there.
Thx so much. Try to buy them on sale otherwise they are pricey. There some good deals on Ebay too.
@@ChefKevinRiese thanks, Chef, I will check out eBay.
@@iamwarlock1292 The official ZWILLING website has sales every once in awhile plus 10% if you subscribe to the email
I used my enamled staub-cocottes just for pastasauce and the other for boiling pasta, and the enamel have started to “melt” away for a lack of a better word.. i can almost see the iron behind.. after 2 YEARS OF USE!!!😮😮😮 Expected so much of SO EXPENSIVE pots!!!😔😢😩💔 What is the enamel made off anyway? Staub won’t tell! I have eaten it all? Looks like plastic? And it has also rusted along the sides (under the lid)..
My first cast iron Dutch oven was a Le Creuset 15 years ago I loved that pot till my roommate broke it. Went to the stand I got a new Le Creuset and OMG it wasn’t the same. Got myself a Staub and what a game changer, it is the best Dutch oven I ever used, I reach for it every time, I own my for almost five years and it looks like I bought it last week. If you live in the US I recommend “Bon Amid and baking soda “ for cleaning. And after cleaning it add a little bit of oil on the inside and it is going to look like new. Love my Staub
Yeah! My wifes Le Creuset has all these long crack like lines on them plus it has become yellowish. Dont like these. Just bought a new Staub 6 qt.
Great video! Hope Virginia is working out for you. 😊
How did you clean it and did you avoid high heat. I just bought a 28cm one and they are so expensive that I want to keep it in the same condition your one is in.
Thx for asking. I just use a sponge with the scrubby side and some dish soap. If its heavy soil then let it soak for a while. About the heat thing dont worry . Thats there thing. Never try to cool a hot pan with cold water. Just let it cool its self.
Hi, love the videos, I’m hoping you could help. I’m new to enameled cookware, and I got a staub 4qt cocotte with a glass lid, from Williams and Sonoma, in truffle white, and when I turn it over, there’s no color on the bottom inside of the handles, on both left n right both….is that normal, it feels like a textured non slip?
I think thats normal. My round cocotte has the same thing yet my oval cocotte doesnt! It looks as if the underside didnt get polished for some reason. Maybe the polishing tool could get into that tight space. All these years I have never noticed before.
Thanks for the video chef👍
Thx for watching. You may like this Staub video. ruclips.net/video/VQ34gzmFkrE/видео.html
This looks great!!
Thanks for watching.
Prefer Staub as well. Love love love the self basting top
Yeah! Staubs rule!
The "self basting" is a myth. Dripping evaporated distilled water anywhere into the pot as the dish is cooking works out to do the same thing. If you want to baste a piece of meat you literally have to open the pot and circulate the actual juices/sauce over the top of the meat if the meat is above the liquid. Dripping distilled H20 over the top of a piece of meat does not equate to basting. Just sayin
Love the doggs
Thx. My babies.
It’s pronounced STOBE. Rhymes with ROBE.
No. Kevin pronounces it correctly. Staub was originally made in Turckhein in Alsace. The city was German until 1918. Staub is a German name and is pronounced accordingly.
@fuglbird 100% accurate! I used to live in France and you are spot on ❤
Staub is a German name. Pronounced 'stoub' and not "stobe"...