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My husband is gifting me a good dutch oven for Christmas and I am torn between the Staubs and Le Creusets. I am looking at the traditional 6-7 qt. oven. I like to braise, so having the bigger one is nice. They're both similar in cost (Staub is a bit less), but a local store has a lovely Teal Le Creuset 7 qt. for $399 (they are typically $460).
Edit: I have a Lodge already. Have had it for years (10+). The enamel is scratched on the interior (we don't use metal utensils on it). It's my go-to for making bread and frying, but I want something nicer.
Edit 2: I think I'm going to go with a Staub!
I've had a tiny (1qt) Le Creuset Heritage oval gratin for a long time. I'd like to add a larger 2qt size. I was going to stick with Le Creuset but the red had been out of stock for some time so I was about the pull the trigger on a Staub when the LC finally came back in stock.
In the meantime as I was looking for an alternative to LC, I came across this post on Serious Eats where they claimed the LC casserole dish they tested produced the worst results in two different tests. "The Le Creuset produced the wettest, most undercooked potato gratin, as well as the most curdled and overcooked flan." Should I take this article with a grain of salt, or is there some reason to believe it produces inferior results (I can't imagine how or why).
We have neither, but I think I’ve convinced my wife to let me purchase one; likely a Dutch oven. Looking at both I prefer the feel/look of Staub and the black interior. Any advantages/disadvantages re: the white vs black interior would be appreciated! Also, general comparisons of the brands would be great. Thanks!
I'm in the market for an enameled cast iron skillet and my final two choices are between Staub and Le Creuset. Online reviews seem to say the same things about both so I thought I would come here.
Thanks in advance.
Quality on the two is really super comparable. The difference comes down to personal preference.
That said though, hot take: enameled cast iron skillets should not exist. They have all the disadvantages of cast iron (very uneven heating, heavy) but they also lose one of its biggest advantages (non-stick surface) and cost a ridiculous amount. The enamel coating only comes in handy if you'll be cooking acidic things in it for a long time, and there's not much call to do that in a skillet.
Save your money. Regular cheap cast iron does everything you should need from a cast iron skillet for a fraction of the price. Or if you have money burning a hole in your pocket, spend it on high quality stainless and get much better value for your money.
I have a Le Creuset 10-inch enameled skillet which was given to me by a friend a few months ago, and immediately found its way into my daily driver rotation. That and my 12-inch Lodge never leave my stove top -- no sense putting them away because they're both going to be used again in a few hours for the next meal.
What I've found really nice about the Le Creuset skillet is that it comes to temperature surprisingly quickly compared to the un-coated Lodge sitting next to it. It also has that wonderful non-stick interior which is also safe to clean with dish soap -- no seasoning necessary.
I have not used Staub so can't offer any comparison there from experience.
anyone have a chance to compare them please?