- My Forums
- Tiger Rant
- LSU Recruiting
- SEC Rant
- Saints Talk
- Pelicans Talk
- More Sports Board
- Fantasy Sports
- Golf Board
- Soccer Board
- O-T Lounge
- Tech Board
- Home/Garden Board
- Outdoor Board
- Health/Fitness Board
- Movie/TV Board
- Book Board
- Music Board
- Political Talk
- Money Talk
- Fark Board
- Gaming Board
- Travel Board
- Food/Drink Board
- Ticket Exchange
- TD Help Board
Customize My Forums- View All Forums
- Show Left Links
- Topic Sort Options
- Trending Topics
- Recent Topics
- Active Topics
Started By
Message
Dutch Oven, Le Creuset or Staub?
Posted on 3/27/23 at 3:55 pm
Posted on 3/27/23 at 3:55 pm
I've got some reward points to cash in from work and looking for a new dutch oven. Has anyone used both and have an opinion? TIA 
20
Posted on 3/27/23 at 3:59 pm to nateslu1
why get one of these over a regular cast iron Dutch oven? is the enamel better to cook on?
Posted on 3/27/23 at 4:04 pm to nateslu1
I have Staub. Have used Le Creuset. The Staub feels better built and in my experience is the better product. They are both very good.
Posted on 3/27/23 at 4:05 pm to tigerinthebueche
Wayyy less hassle with cleaning, keeping coated with oil, rancid oil smell after sitting up. After I got mine several years ago, never went back to old one when cooking inside. And I wouldn’t over pay, I bought one of the cheaper ones and it’s been doing perfect for about 10-12 years now.
Posted on 3/27/23 at 4:08 pm to tigerinthebueche
I have a couple already but looking for a really good quality one, honestly because I am not paying for it. I've been wanting a really good one for a while. I have a couple of lodge dutch ovens, one enameled and one cast iron.
I go to the cast iron for searing. That's pretty much all I use it for. I do everything else in the enameled because of what slickrick said above.
I go to the cast iron for searing. That's pretty much all I use it for. I do everything else in the enameled because of what slickrick said above.
This post was edited on 3/27/23 at 4:19 pm
Posted on 3/27/23 at 4:21 pm to nateslu1
I think Staub may have a better finish. We have a Larger Le Creuset (Tan, oval) I like a lot but cook mostly using my black cast iron.
Why? I have no idea.
We bought our kids each a set of the Sam's enameled cast iron a few years back. Both sons like their pots a lot, use them all the time and to me, they seem to cook as well as my Le Creuset.
Nothing in the world better than a campfire peach cobbler cooked in a campfire cast iron Dutch oven and eaten with a cup of camp coffee, simmered with the grinds in a (clean) white sock.
$69.00
$52.00
Why? I have no idea.
We bought our kids each a set of the Sam's enameled cast iron a few years back. Both sons like their pots a lot, use them all the time and to me, they seem to cook as well as my Le Creuset.
Nothing in the world better than a campfire peach cobbler cooked in a campfire cast iron Dutch oven and eaten with a cup of camp coffee, simmered with the grinds in a (clean) white sock.
$69.00
$52.00
This post was edited on 3/27/23 at 4:25 pm
Posted on 3/27/23 at 4:28 pm to tigerinthebueche
quote:
is the enamel better to cook on?
It's a hell of a lot easier to take care of. I have a couple Le Creusets that I got for cheap. I honestly doubt there's much difference either way.
quote:
We bought our kids each a set of the Sam's enameled cast iron a few years back. Both sons like their pots a lot, use them all the time and to me, they seem to cook as well as my Le Creuset.
What he said. The only reason I got the name brand was because they were on sale.
This post was edited on 3/27/23 at 4:30 pm
Posted on 3/27/23 at 4:38 pm to nateslu1
I've used my parents Le Creuset and I have a Lodge Enameled dutch oven. The only difference I've been able to tell is that I'm more careful with the Le Creuset
Posted on 3/27/23 at 4:40 pm to nateslu1
I've got LeCrueset but you will like either; just make sure it's manufactured in France. I've seen a lots of products (not the dutch ovens) that are manufactured in China (mostly the accessories and stoneware) that are sold by LeCreuset.
Posted on 3/27/23 at 4:40 pm to nateslu1
I have a staub, it’s great, however I also have a lodge and I really can’t tell much of a difference if any
Posted on 3/27/23 at 5:02 pm to nateslu1
Staub has the dark interior finish, which some say can make it difficult to gauge fond build-up while browning. Le Creuset has the white finish, which makes it easier to monitor browning, but it could discolor over time.
I’ve got a Mario Batali Dutch oven made in China. Got it real cheap because of the creep!
I’ve got a Mario Batali Dutch oven made in China. Got it real cheap because of the creep!
Posted on 3/27/23 at 5:07 pm to nateslu1
I have a couple Le Creusets.
I dropped the cover of one of them splitting it in half. I sent it back to Le Creuset and they replaced it without charge.
I dropped the cover of one of them splitting it in half. I sent it back to Le Creuset and they replaced it without charge.
Posted on 3/27/23 at 5:08 pm to UPGDude
quote:
I've got LeCrueset but you will like either; just make sure it's manufactured in France. I've seen a lots of products (not the dutch ovens) that are manufactured in China (mostly the accessories and stoneware) that are sold by LeCreuset.
Both Staub and Le Creuset (and Lodge for that matter) make some of their products in China.
Posted on 3/27/23 at 5:19 pm to nateslu1
Le Creuset is easier to see the color of the food you are cooking when you're sautéing.
Posted on 3/27/23 at 5:24 pm to SlickRick55
quote:
Wayyy less hassle with cleaning, keeping coated with oil, rancid oil smell after sitting up.
1. Cast iron is the easiest cleaning surface I cook on.
2. WHY ARE YOU COATING IT WITH OIL?
3. There is a reason it smells rancid, and it is not the pot's fault.
You DO NOT need to oil your cast iron after use and between uses. I rinse mine, use soap if I need to and then warm it back up on the stove to make sure it is dry. It will be clean and dry for next time. It is also the best non stick surface that heals itself.
You do you but don't blame the cookware for ignorance.
Posted on 3/27/23 at 5:58 pm to armsdealer
Enameled cast iron is more user friendly than plain cast iron. I understand the love that you have for it, I really do, but there's no need to cast aspersions on someone for pointing out how much easier the enameled is to use.
Posted on 3/27/23 at 6:03 pm to armsdealer
I used to coat cast iron but don’t anymore. I just run hot water, maybe a little diluted soap, scrub off food bits, dry and store.
So why an enameled cast iron over just a regular cast iron, magnalight, Macware type? Enameled are not non stick naturally are they…still need a little fat in the pan? I have never used one but thought about getting some in the past, just not sure why.
So why an enameled cast iron over just a regular cast iron, magnalight, Macware type? Enameled are not non stick naturally are they…still need a little fat in the pan? I have never used one but thought about getting some in the past, just not sure why.
Posted on 3/27/23 at 6:07 pm to armsdealer
quote:
1. Cast iron is the easiest cleaning surface I cook on. 2. WHY ARE YOU COATING IT WITH OIL? 3. There is a reason it smells rancid, and it is not the pot's fault. You DO NOT need to oil your cast iron after use and between uses. I rinse mine, use soap if I need to and then warm it back up on the stove to make sure it is dry. It will be clean and dry for next time. It is also the best non stick surface that heals itself. You do you but don't blame the cookware for ignorance.
I AM COATING IT WITH OIL because I store them outside, and the humidity will eventually do things to cast iron. Don’t tell me about ignorance, I have just about every cast iron pot size there is from mini pot up to one big enough to bathe in, and cook on them very regularly.
Posted on 3/27/23 at 6:56 pm to nateslu1
I have a Lodge enameled 6qt (made in China) and a LeCreuset high side 5qt (made in France).
I can’t tell a difference in how they cook. My wife and I use both of them regularly. The only true advantage I’ve found with the LeCreuset is that the handles stick out further and make it easier to handle with oven mitts on.
A review I recently read had the two brands neck and neck and only docked Lodge for the handles and said it had a reputation for chipping more easily than LeCreuset.
I have one small chip about the size of a black pepper flake in the Lodge but it is 10-12 years older than the LeCreuset.
I can’t tell a difference in how they cook. My wife and I use both of them regularly. The only true advantage I’ve found with the LeCreuset is that the handles stick out further and make it easier to handle with oven mitts on.
A review I recently read had the two brands neck and neck and only docked Lodge for the handles and said it had a reputation for chipping more easily than LeCreuset.
I have one small chip about the size of a black pepper flake in the Lodge but it is 10-12 years older than the LeCreuset.
Posted on 3/27/23 at 8:10 pm to nateslu1
I can’t speak about Staub, but I do have a Creuset Dutch oven that is at least 20 years old if not older. Got it at the Outlet store. It’s been good for most applications. The interior has gotten worn and scratched but still great for chili, stews, red beans etc…. We usually wash it by hand but have done dishwasher on occasion. We’ve been pleased with it.
Page 1 of 2
Popular
Back to top
Follow TigerDroppings for LSU Football News