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Staub Dutch Ovens
Posted on 7/24/15 at 2:50 pm
Posted on 7/24/15 at 2:50 pm
Looking at purchasing a new pot to make gumbo, looking at a 13.25 qt Staub Dutch oven. Anybody have any experience with them? Is it safe to make the roux with the slightly roux enamel inside?
2
Posted on 7/24/15 at 3:11 pm to FlyingTiger85
Damn, that will be a big, heavy, expensive gumbo pot.
Staub is great.
Staub has a black enamel inside.
Staub is great.
quote:
slightly roux enamel inside
Staub has a black enamel inside.
Posted on 7/24/15 at 3:21 pm to StripedSaint
slightly rough I meant to say.
Posted on 7/24/15 at 3:22 pm to StripedSaint
quote:
Staub has a black enamel inside.
Is that the same thing as the "black satin" coating Le Creuset uses in some of their line? I definitely prefer the sand colored smooth enamel.
Posted on 7/24/15 at 3:31 pm to Spock's Eyebrow
quote:
slightly rough I meant to say.
I thought that question sounded off. Weird that is still kinda made sense.
I personally have not had a problem in the 12in skillet. It would be comparable to a well seasoned cast iron.
quote:
Is that the same thing as the "black satin" coating Le Creuset uses in some of their line?
Not sure. I have never seen that before. Probably created to "compete" against Staubs'.
Posted on 7/24/15 at 3:57 pm to StripedSaint
I love my Staub dutch oven. Had a LeCreuset and I prefer Staub as it heats more evenly and retains heat better too. I think it is a better quality item overall
Posted on 7/24/15 at 5:09 pm to FlyingTiger85
I have a couple and they are my favorite pots. Agree with others that they have more even heat distribution and I like the black enamel surface.
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