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Tl;dr: How do you decide whether to go for a regular vs. the tall version of Staub's dutch oven? Is the tall version of the dutch oven more narrow than the regular version? I assume the tall one is better for deep-frying and the regular version obciously has more surface area for browning then, but not sure which tends to be more friendly for recipes.
I'm looking to get 2 dutch ovens from Staub--which combination covers the most for cooking applications? I have carbon steel skillets, a Staub 3.5 qt braiser, and I imagine a 8 qt stainless steel stock pot is better for soup. I see on Wayfair the tall version of their 5 qt dutch oven is $170, nearly half price to a 7 qt regular dutch oven at $330, which is actually cheaper than the 5.5 qt version.
But prices is not really a concern and I would rather not upgrade or accumulate any more cookware in the future. Primarily it will be for 1-4 people (90% of the time for 1-2) but want to get into serious meal prepping for days (and looking into recipes that are freezer-friendly).
Looking for soups, pastas, stews for 2 people. I like to meal prep and often use my 6qt Instant Pot but looking for DO for bypassing some of the drawbacks with the IP such as the wait time for pressure...
Anyone have both? Eventually planning on a 2nd larger DO for larger groups.