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Posted on 3/27/23 at 10:00 pm to nateslu1
I have both Staub and LeCreuset. I love both and feel like they will be around as long as I am. The LeCreuset is lighter than the Staub. Both are great quality. I use my 7.25 LeCreuset the most. Its a great size if you just need one.
Posted on 3/27/23 at 10:32 pm to JAB528
quote:
have a staub, it’s great, however I also have a lodge and I really can’t tell much of a difference if any
Couldn’t quote details but saw a performance test a few years back that ran the full gamut of prices and while the expensive ones performed better - it was by just tiny amounts for huge costs.
Posted on 3/27/23 at 11:31 pm to NoSaint
I have cooked with Staub and Le Creuset. Staub is superior imo.
Posted on 3/28/23 at 1:17 am to armsdealer
Before you keep calling folks ignorant it seems like you have an extra step compared to maintaining an enameled Dutch oven
How is that easier?
How is that easier?
Posted on 3/28/23 at 1:48 am to nateslu1
I had both and between those two mfrs, preferred the Staub. But, there's a relatively new player on the market, of all things, a Dutch company, called Combekk. Much cheaper than either Staub or Le Creuset, and the quality is the same. Have had my Combekk for about 6 mos and love it.
LINK
LINK
This post was edited on 3/28/23 at 2:03 am
Posted on 3/28/23 at 9:09 am to nateslu1
Have owned both and Staub is my preferred brand. I especially like the pots with the dimpled lids for braising while roasting. Staub just feels like a higher quality product, to me. Even cooking, great heat retention and easy to clean. ALWAYS use wood or silicone coated utensils.
Posted on 3/28/23 at 11:02 am to nateslu1
Tough decision, but no wrong answer. I have some of both. Like the lids better on the Staub, but like the vitreous surface of the Le Creuset better than the slightly textured black enamel surface Staub uses.
My 7qt is LeCreuset and my 5.5 qt is Staub. Also have a Staub gratin pan I use a whole lot and a 4 qt. LeCreuset I use less often.
They are both lifetime pieces. It's nice to have if you cook acidic foods (espec tomato based recipes) as well which aren't well suited for regular cast-iron.
My 7qt is LeCreuset and my 5.5 qt is Staub. Also have a Staub gratin pan I use a whole lot and a 4 qt. LeCreuset I use less often.
They are both lifetime pieces. It's nice to have if you cook acidic foods (espec tomato based recipes) as well which aren't well suited for regular cast-iron.
This post was edited on 3/28/23 at 7:08 pm
Posted on 3/28/23 at 11:25 am to nateslu1
quote:
Le Creuset
Plastic knobs on the Creuset convinced me to buy the Staub.
Posted on 3/28/23 at 3:23 pm to nateslu1
Team Staub checking in.
Posted on 3/28/23 at 3:38 pm to Shexter
quote:
Plastic knobs on the Creuset
When I got mine a few years ago this put me off at first, so much so that I ordered an extra metal knob. In reality, the plastic is oven safe up to 390 degrees. I've never seen a recipe that calls for anything over 350.
Team Creuset on this one just because I prefer the lighter interior over Staub, but you really can't go wrong with either.
Posted on 3/28/23 at 3:56 pm to marcus3000
quote:
I've never seen a recipe that calls for anything over 350.
Bake bread much?
Posted on 3/28/23 at 4:11 pm to marcus3000
We have a Staub and a CuisineArt and I’m not an expert enough cook to tell any difference using the two
Posted on 3/28/23 at 7:11 pm to Sun God
They’re all the same and I have all three… however
I use the Tramontia or Lodge for baking bread at high heat, also for red beans or white beans- it’s my burner cookware. I use Le Creuset for coq au vin and gumbos. Le Creuset has a white interior and lighter weight. I use Staub for searing and brazing
because the black interior really promotes browning-like Osso Buco.
I vote for Staub because the presentation is impressive-it’s just cool
I use the Tramontia or Lodge for baking bread at high heat, also for red beans or white beans- it’s my burner cookware. I use Le Creuset for coq au vin and gumbos. Le Creuset has a white interior and lighter weight. I use Staub for searing and brazing
because the black interior really promotes browning-like Osso Buco.
I vote for Staub because the presentation is impressive-it’s just cool
This post was edited on 3/28/23 at 7:14 pm
Posted on 3/29/23 at 8:11 am to Shexter
quote:
Plastic knobs on the Creuset convinced me to buy the Staub.
These have been replaced on newer models. Handles are also bigger.
Does Staub have a similar customer support program to Le Crueset? About 2 years ago I had a chip on a LC Dutch oven and they replaced it at no charge even though the pot was over 10 years old.
Posted on 3/29/23 at 8:23 am to TCO
quote:
Does Staub have a similar customer support program to Le Crueset? About 2 years ago I had a chip on a LC Dutch oven and they replaced it at no charge even though the pot was over 10 years old.
The Staub interior is not going to chip or flake. It's not vitreous like the LeCreuset (which is unlikely to do the same unless you really abuse it - and I said unlikely not impossible).
Oh, and I have metal knobs on both of my LC Dutch Ovens so I can high temp cook including no-knead bread.
I like the light color surface on the LC as it is quite easy to see the fond develop. I don't know that I can explain why I also like my Staub pieces, other than I can cook anything in there including highly acidic tomato based dishes and the interior is bullet proof and requires little skill for upkeep - and before the plain cast iron die hards hammer this, I have several plain cast iron pieces including Lodge, Griswold, Butter Pat and Field, and am compleltely comfortably with cooking techniques and cleaning - I love them for skillets, prefer enamaled for Dutch Ovens.
This post was edited on 3/29/23 at 8:25 am
Posted on 3/29/23 at 8:28 am to nateslu1
Lodge
This post was edited on 3/29/23 at 8:29 am
Posted on 3/29/23 at 9:44 am to nateslu1
I have a staub 7 qt
Posted on 3/29/23 at 10:58 am to TCO
I had a 12 inch skillet with a bubble that I didn’t think much of. After more than a year of service I was cooking some bacon, I brought it straight to the sink and ran water over it. That little bubble popped off. I called and I believe I filled out a form with some pictures and they replaced it.
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