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Started By
Message
Le Creuset vs Staub
Posted on 1/12/16 at 3:46 pm
Posted on 1/12/16 at 3:46 pm
In the market for a new dutch oven in the 5qt size. What are the pros and cons of each brand? Anybody have a strong preference?
11
Posted on 1/12/16 at 3:49 pm to LimpBiscuit
Are you getting it enamel coated?
I have a Lodge that I rescued from a thrift shop. It was in bad shape when it came to me, but now it's my favorite pot.
I have a Lodge that I rescued from a thrift shop. It was in bad shape when it came to me, but now it's my favorite pot.
Posted on 1/12/16 at 3:53 pm to LimpBiscuit
I like the metal nipples on the Staub lids that allow condensation to fall back into the pot.
Posted on 1/12/16 at 4:00 pm to LimpBiscuit
I prefer the light-colored interiors of the LC, which make it easier to see how much fond is developing on the bottom of the pot. Also easier to see that you've truly scrubbed it clean.
Posted on 1/12/16 at 4:01 pm to LimpBiscuit
quote:
Yes enameled
In that case, I have a Le Crouset and like it. Nothing negative to report. I've never had the other brand.
Posted on 1/12/16 at 4:51 pm to CoachChappy
Apples to Apples. Whatever you choose will be passed on to your next generation.
I have plenty but cleaning out my
Mothers house I today brought a couple of her old LeCreuset home that she got as wedding gifts in 1954. I will use them often in her memory now.
I have plenty but cleaning out my
Mothers house I today brought a couple of her old LeCreuset home that she got as wedding gifts in 1954. I will use them often in her memory now.
Posted on 1/12/16 at 4:53 pm to LimpBiscuit
I have a lodge that I use often and really enjoy it
Posted on 1/12/16 at 5:21 pm to LimpBiscuit
i have le crueset but im done spending on high dollar enamed pots. the free market has caught up and there are MUCH cheaper alternatives out there.
i saw some of these at mandeville seafood last week. they are dirt cheap and every bit as good as a LC:
edit: must be a flash site (?). go to cast iron>enamel
cajun classic cast iron
i saw some of these at mandeville seafood last week. they are dirt cheap and every bit as good as a LC:
edit: must be a flash site (?). go to cast iron>enamel
cajun classic cast iron
This post was edited on 1/12/16 at 5:22 pm
Posted on 1/12/16 at 5:21 pm to Honky Lips
quote:
they are dirt cheap and every bit as good as a LC: cajun classic cast iron
Maybe so, but the aren't as good as a Staub.
Posted on 1/12/16 at 5:24 pm to glassman
quote:
Maybe so, but the aren't as good as a Staub
if you need a staub it would make more sense to invest in cooking lessons
Posted on 1/12/16 at 5:30 pm to LimpBiscuit
Just get a $50 Lodge. You cant tell difference.
Posted on 1/12/16 at 5:32 pm to Honky Lips
quote:
if you need a staub it would make more sense to invest in cooking lessons
Okay..
Posted on 1/12/16 at 5:36 pm to LimpBiscuit
Staub
Posted on 1/12/16 at 5:44 pm to LimpBiscuit
Le Creuset's claim to fame is that they figured out how to make it thinner, and therefore lighter, than other brands. IDK if that makes it better for cooking though. They have cool colors and the wife generally likes French things.
Posted on 1/12/16 at 8:29 pm to Gaston
my thing is that the le creuset pots are made in france.... many of the lesser brands are coated in china and other countries. i'm not down with that if i can help it.
a few years ago i asked for a le creuset pot for christmas and my mom thought she was doing a great deed and got me a set of martha stuarts... the enamel doesn't hold up as well and chipped very easy. thus i have several le creusets now. staub is just as good.
a few years ago i asked for a le creuset pot for christmas and my mom thought she was doing a great deed and got me a set of martha stuarts... the enamel doesn't hold up as well and chipped very easy. thus i have several le creusets now. staub is just as good.
Posted on 1/12/16 at 8:55 pm to LimpBiscuit
We had both...we gave away the LC to some family. Staub only house.
Posted on 1/12/16 at 8:58 pm to LimpBiscuit
I've purchased Lodge and have no reason to look back as far as regrets.
Posted on 1/12/16 at 10:53 pm to LimpBiscuit
I love my Staub. It is heavy though.
Posted on 1/13/16 at 8:04 am to Poodlebrain
We have four or five enameled cast iron LC dutch ovens and like them.
We also have a couple of the thinner LC stock pots, which are not cast iron. They are just typical metal stock pots with a coating inside. One is good, but the the bottom coating of the smaller one degraded (it feels rough, sort of like when scalded milk sticks to a pot) and has actually had a chunk come off. Will likely toss it soon, and I'm not paying a premium for that again.
We also have a couple of the thinner LC stock pots, which are not cast iron. They are just typical metal stock pots with a coating inside. One is good, but the the bottom coating of the smaller one degraded (it feels rough, sort of like when scalded milk sticks to a pot) and has actually had a chunk come off. Will likely toss it soon, and I'm not paying a premium for that again.
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