Or are all the horror stories about cleaning true? Talk me out of it please.
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Hello iron people!
albeit the common culture and preference for a classical cast iron pan, I decided to buy an enameled piece mainly to grill inside every kind of thing, mainly vegetables and meat (steak, hamburgers...). I am oriented to Le Creuset or Staub, because here in Italy they are easy to find (American skillet type is not a big culture and we would crave to buy Lodge Blacklock pans that are practically impossible to find). I need it to have enough space for 4 hamburgers approximately without the need to heat on two gas stove burners, so the little ones are not quite family proof. I find the Staub grill 33*33cm to be just a little more than I need, quite perfect. The same for a deep evolution grill of Le Creuset, 30*30cm, higher edges though (useful to stew a bit with sauce eventually). There is a big major difference that could affect functionality among them and it can be seen on every grill from the two manufacturers: ridges height. On Staub, they are sturdy, thicker and higher as crafted by Hephaestus in person. They seem perfect to cook a big raw steak but weaken my idea to be appropriate for grilling vegetables or softer meat (hamburgers, e.g.). On the other hand, Le Creuset is softer on ridges and it seems to be able to maintain a more close contact between meat and the lower cooking surface, they are also lower and smoother. Has someone experience with both the grill pieces or can help me in this choice?
Low ridges Le Creuset grill
High ridges Staub grill
Thank you!
:)