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Started By
Message
Staub 5qt Dutch oven sale at crate and barrel
Posted on 1/29/23 at 2:19 pm
Posted on 1/29/23 at 2:19 pm
Reg $360
On sale for $150
LINK
ETA: I grabbed the graphite which was a little bit more
On sale for $150
LINK
ETA: I grabbed the graphite which was a little bit more
This post was edited on 1/29/23 at 4:24 pm
3
Posted on 1/29/23 at 3:29 pm to btrcj
It’s enameled, lodge is not
Posted on 1/29/23 at 3:32 pm to Big Chipper
quote:
It’s enameled, lodge is not
Lodge makes enameled ones
Posted on 1/29/23 at 3:34 pm to btrcj
The Staub is enameled cast iron made in France.
The Lodge you linked to is seasoned cast iron and made in the USA.
Lodge enameled cast iron is made in China.
The Lodge you linked to is seasoned cast iron and made in the USA.
Lodge enameled cast iron is made in China.
Posted on 1/29/23 at 4:15 pm to Big Chipper
quote:
It’s enameled, lodge is not
Gotcha, did not read the specs.
Yeah, Lodge enameled is made in China.
They should have done it in house with their castings. I think that was a mistake.
Posted on 1/29/23 at 5:46 pm to Coater
My lodge 6 qt is 6 years old. I use it at least once a week. It held out for a long time, but the enemal is cracked in multiple places. It will be replaced with a staub.
Posted on 1/29/23 at 7:03 pm to btrcj
The walls on Staub are also thinner and better cast. Makes the heavy pots easier to handle
Posted on 1/29/23 at 7:59 pm to RaginCajunz
If you want a lighter pot and one that is not made in China, check out the Merten and Storck pots. They are enameled iron (not cast iron) and are made in Germany.
This post was edited on 1/29/23 at 8:02 pm
Posted on 1/30/23 at 9:06 am to Coater
I got a 7QT Staub over Christmas sale for same price.
Posted on 1/30/23 at 11:06 am to RaginCajunz
quote:
The walls on Staub are also thinner
Is thicker not better for heat retention in cast iron?
Posted on 1/30/23 at 11:19 am to TackySweater
Not always and especially not the sides. Heat retention is most important in searing when putting colder meat on hot surface. Also, metallurgy matters.
Posted on 1/30/23 at 11:24 am to DocHolliday1964
What’s the benefit of the enamaled?
Posted on 1/30/23 at 11:32 am to GeauxTigers123
quote:
What’s the benefit of the enamaled?
Easier to clean, for one thing. A lot of it is aesthetics.
Posted on 1/30/23 at 11:34 am to GeauxTigers123
quote:
What’s the benefit of the enamaled?
My thought is that you can cook acidic food in them without worrying about the seasoning. Not sure of any other benefit.
I use Magnalite for that.
Posted on 1/30/23 at 11:56 am to btrcj
quote:
My thought is that you can cook acidic food in them without worrying about the seasoning.
That is one thing. I also don't worry about staining in my Staub like I would using a Le Creuset or other company that uses a white interior.
I can also take soap directly to enameled cast iron for an easy cleanup. Do not need to worry about reasoning.
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