Staub Vs Le Creuset: Here is the Dutch Oven Battle winner
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- Опубліковано 22 чер 2024
- ► Links to the Le Creuset and Staub we Reviewed in this video:
► Staub Cast Iron - geni.us/sdnR (Amazon)
► Le Creuset Cast Iron - geni.us/0y3r (Amazon)
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Table of Contents:
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0:00 - Intro
0:40 - Basics
1:56 - Le Creuset Review
2:30 - Staub Review
3:24 - Staub vs. Le Creuset
7:17 - Which Should I Buy?
8:05 - Conclusion
Are you considering purchasing your first enameled cast-iron dutch oven? Le Creuset and Staub are the only two brands that make the cut. There are less expensive options, but they may not have the same tight-fitting lids or consistent cooking temperatures as these two industry titans.
We'll compare the essential features and differences between Staub and Le Creuset in this Staub vs. Le Creuset comparison. By the end, you'll know which pot performs best in various conditions and which option is best for your culinary needs.
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Thanks a lot for watching, if you are any questions feel free to ask in the comments. - Навчання та стиль
► Links to the Le Creuset and Staub we Reviewed in this video:
► Staub Cast Iron - geni.us/sdnR (Amazon)
► Le Creuset Cast Iron - geni.us/0y3r (Amazon)
I own both but I lean into the Staub. Staub has a way of making the tough meat more tender. Staub s exterior is beautiful. I own a lot of figural pieces. They are beautiful and easy to clean.
i am a staub collector. i researched extensively. i have alot of the le crueset ceramics as i also have staub. hands down i live for staub.
This is a strange evaluation but whatever I guess, colors may be important to some. One thing that is not mentioned, the Staub lid has more mass like old school cast iron pots. I believe this is to equalize the cooking from all sides, I switched to Staub years ago and more then satisfied.
Old school cast iron is consistently lighter than modern cast iron. It wasn't until cast iron fell out of favor (being largely replaced with enameled steel for cooking pots and nonstick aluminum in the 60's) that cast iron started to lean into weight as an advantage (turns out iron is stupidly cheap) Staub is heavier because they are a new company (started in the 70's after most of the old cast iron manufacturers swent out of business) and building cookware in the new heavy style.
it was explained wrong. black can take higher heats, hence its good to sear red met, as the surface is coarser. white is ideal for chicken and fish, medium heat at best, it has a very smooth surface
@@opcn18 Not saying you are wrong, but my 8" hand me down iron pan that is 60+ years old is heavier than my 10-year-old Lodge 8", maybe the 100-year-old ones are lighter ; )
@@maximiliansonnenfeld8651 I need more facts; this sounds like an opinion lol
@@Brutalgruve around 60 years ago is when the heavy trend was taking over. So it would be a trend we would see towards lighter cast iron 100 years ago.
Staub for me. Their self-basting lids are exceptional and they come with metal knobs! I’m steadily building my Staub collection and I adore them.
Le Creuset all the way for me :) I have now too many pieces to count and love and use them all. No issues with sticking or cleaning here. I have metal knobs on all of them. Although the new Signature line black phenolic knobs that come with a lot of them are also safe to 500F. Only the old classic black only goes to 390F. I have both the sand enamelled interior and the black satin interiors. As for colours, I have a rainbow of them…it makes my kitchen fun and happy :)
My Le Creuset cane with a metal handle so that was never an issue for me. Just bought my 2nd pot and I’m so excited.
I find it strange that people need a light interior to check their cooking..a dark interior has never caused any issue with the level of doneness in my cooking, especially if so one has grown up with traditional cast iron or even the non-stick generation. The dark interior in Staub (and my LC frypans with the dark enamel inside) brown and crisp food better than the light LC interior. LC even admits that in the description of their black enameled interior frypans, as well as the black enamel being stronger and can handle higher heat.
I have both LC and Staub and enjoy both of them, but I feel Staub is the best. They retain heat better and the lid design baste the food.
I have 7 Le Creuset pieces, which are great as the white interior lets you check you food. All of them were bought on sale at Home Goods, Williams Sonoma, etc. and I made the point to look always for different colors, to avoid the discontinued color issue. The interior of these pieces is hard to keep clean if you use them often -which we do-. We bought a couple of Staub pieces on sale at Williams Sonoma a couple of years ago and almost use them daily. The fact that food does not stick to the bottom/walls of the Staub pans means that juices and flavors stay with with the food and are not left at the pan.
Just because the black interior does not show the baked on staining does not mean it is not there. I own one Staub and many Le Creuset. The Le Creuset cleans up well if you don't overheat it and when you do it cleans up well with their special cleaner. My Staub wok, on the other hand does not clean up even with the Le Creuset cleaner. Both brands are good.
Indeed. My staub pan with its black interior is harder to clean than the smooth white le creuset (low walled dutch oven)
Staub has the better technology and I don't just mean the self-basting lids. The enamel is apparently also more porous, meaning the pots can actually still be seasoned in spite of the enamel, also meaning that the more you use the pots, the more they become non-stick. So the part about Staub being harder to clean mentioned in the video is just horsesh*t. It's just that most people have no clue how to actually use cast iron pots. In fact, Le Creuset is much harder to clean because the white enamel will stain and the dirt will be below the surface, so keeping the enamel light and stainless can be a bit of a nightmare. Also, that's not how you pronounce Staub. Staub is a German name and the brand comes from the Alsace region which was German many times in the past - which is why many people there have German names and are fluent in German.
Definitely use my Staub more than my Le Creuset. I like the darker interior as it doesn't stain like the Le Creuset (and yes the white will eventually stain). For both brands strongly suggest the cleaner designed for these pots, it is cheap and very effective. Like them both but it's Staub for me.
Baking soda is great for cleaning the white enameled Le Creuset. Works for me.
The dark interior of Staub hides some fond on the bottom.
I understand; however, it’s much easier to observe the cooking process with the buff tone interior of a le creuset Dutch oven. And I, personally, don’t see anything wrong with some staining - quite the contrary!
Le Creuset for me. Staub is great but even more heavy and not as many colors from which to choose. I love the ombre coloring of Le Creuset pots which is so elegant. Concerning the "self basting" nubs on the indented lid, this feature is so, so over-rated. The juices do not evaporate and then rain down evenly on the meat. On the contrary, water vapor is just distilled water. Having the distilled H20 rain down evenly vs. just down the sides is of no consequence with regard to "basting". Real basting has to be done with the salted meat juices. Pick the look and the color you like from either brand and/or go with what is on sale because both brands perform exceptionally and equally.
Just bought a le Creuset 7.25 Dutch oven. And I love it.
I have 2 hand-me-down vintage Le Creuset. They are older than me at 47 :) Recently bought a 5.5qt in red. It's amazing and will outlast me. LC for life !!
I just bought my first today,:)
Staub is hands down the best DO! I got rid of my other ones. That self basting lid and black enamel are amazing! I have never had trouble checking the browning on any thing I have ever cooked.
Very helpful in my decision making, idk call me crazy, you’d think I’d come here before I bought my 1st 2 Le Creuset pieces and even before my Staub. One thing I can say is that these two companies and brands knew what they were doing to really take care of the best cuts of meat while in these pots cooking seeing how much very very great cups of meats are today. These are the best, I love them both
"Le" Creuset not "La" Creuset
LE Creuset = LE not La 😩
I’ve been using Le Creuset for years now and none of my Dutch ovens are stained in the least. It’s all about care and I’m super fastidious with cleaning as a I cook so it’s always a breeze to clean my pots. I should also mention that I use them several times a week so they are getting regular use. Overall, I don’t think it’s about what brand is better rather which one serves you best.
Agree. I have have never had an issue with staining either. I like both brands and am not partial to one or the other. I could never choose if I had to lol.
It really helped having the "buy if" bit at the end!! Thank you!!!
I notice you used some footage from America's Test Kitchen. Doesn't make your evaluation invalid, just thought it was curious. I'm a Staub fan myself. The lid design seems to make it slightly superior in that it fits tighter and it redistributes moisture more evenly. I like the black interior for baking bread; it seems to help with crust development. The white interior does make browning a little easier to judge, so Le Creuset gets a point there, and its actually the reason I have a Le Creuset braiser.
I own both. Le Creuset is prettier if you get the stainless knob, but Staub cooks better and that’s what it is about. Hence I own more Staub.
Le Creuset has had stainless steel knobs for several years now, no more plastic.
I started my le creuset collection last month. I chose the deep teal. Really hope it doesn’t get discontinued before I complete my collection. (7 cast iron items on my list buying one every other month or so)
Congrats, I bought the oysters and just bought my 2nd item this week so I’m so excited.
Would it be cheaper to buy a set?
i started two weeks ago with Le Creuset. Mine are caribic 😻i absolutely love them, they are so beautiful. and now i need a yellow one, but they are so hard to find
I went to a factory sale and managed to buy 4 pots for 50% off. (Ex display ones) I have 7 cast iron pieces and done collecting. Love using them
@@joyaustin6581 A set could be cheaper, but most times with sets you end up with items that you rarely use!! So best to spend more & only get the pieces that you'll actually get to use.
I’ve used a Le Creuset for 30 years and always had problems cleaning the interior. I bought a Staub last winter and I find that cleaning it is a charm… There seems to be a couple of questionnable claims in this video.
I totally agree with you! Plus I find Staub beautiful to leave out to display ♥️
@@suzannetaylor6285 yes it does really nice on the counter top!
Helpful thank you!
This video needs to be updated, LeCreuset has switched to metal knobs, to match Staub. Also the video clearly uses a Staub light interior cocotte when referring to the LeCrueset. Minor points indeed, but worth noting, nevertheless.
Why is there a picture of a cracked ceramic Dutch oven on here. It’s the very same picture from Americas test kitchen comparing several brands of Dutch ovens.
As an example let's use the 5.5 quart round signature Dutch oven from Le Creuset.
Yes it will hold 5.5 quarts of water filled all the way to the top. Is there a rule of thumb for how much these pots will actually hold for cooking purposes?
I love staub & le creuset. I just bought 3 new Dutch ovens 1 last week and another 2 this past week alone. I purchased 4 in all 2 other new pieces when I bought my le creuset Dutch ovens. I think after 1 more le creuset I’ll be off to a newer start along with a staub bc I really love the round Dutch oven by staub. My first le creuset I bought was about 17 years ago and it’s still beautiful so I love quality and both le creuset and staub are of great quality.
May I ask why u need so many dutch ovens? Just curious. I'd have thought ud only need 1.
your review is very biased and incorrect and misleading.
First of all the Le Creuset lid knobs have been made from metal for last two decades at least!!
The second, all of the Le Creuset enamelled cast iron Dutch oven / cookware distribute heat evenly and have the self-basting lids !! and the food is really moisture !!!!!!
The third, the Le Creuset enamelled cast iron cookware is made also in many different colours....
Also, if you follow the instruction how to cook in it, it become naturally non-stick, just do not overheat do not pre-heat....start cooking with a steady low to medium heat which is enough actually. If the heat is too high, the food will stick...
The temptation to preheat an empty Le Creuset dutch oven or cook at high heat will make your Dutch oven sticky.... If you really want to preheat a Le Creuset dutch oven, always have some kind of cooking oil, fat, or water in it...
It is also easy to wash it. It's enough hot water or if your food get stuck (it is rare) you can add a few cups of warm water to the pot wait for about 15 mins and wash it in warm little soapy water... easy...
Btw. handles are enamelled cast iron....!
The last thing: Black enamel just hide some sticky.........
Dome shaped lids naturally help with moisture circulation better than flat lids.
Really helpful video. I am more of a pressure cooker type of cooks, my cooking style is more set it and forget it, don't like to spend time watching over stovetops. The conclusion I reached after watching this video is that none of the cast iron cookware really suits me, however great their quality may be :) I do do quick pan frying over stovetop, so perhaps investing in a quality frying pan and/or small fryer and that's about it...
Rather you than me. I grew up with a pressure cooker and a mother who's cooking centred on the use of a timer ⏲️ ... She died young of bowel cancer.
@@mvl6827 Ok scientist, how did you conclude her bowel cancer is directly related to pressure cooking? What's your scientific support? I just googled "pressure cooking and bowel cancer" and immediately saw articles saying to reduce cancer from high heat cooking try using healthier cooking methods such as baking, roasting, slow cooking, poaching and pressure cooking. What you claim seems to be contrary to scientific reports. It's the high heat not the high pressure that's cancer causing. And I'd say since cast iron retains heat so well you're in higher risks than me. And I wouldn't even be so rude to say "rather you than me".
@@CP-zb3ky and your science is based on google? Oh dear...
@@mvl6827 You haven't even provided any of your "science", also the report isn't written by Google, it's reported by both Healthline and New York Post, both a lot more credible than your unsupported position. Let's cut through the chase, knocking google without providing your side of support doesn't earn you any credibility or brownie points. Where's your scientific report? I'm still waiting...
Now I'm totally confused. Guess I'll keep using my Grandmother's Silver Seal pots and pans.
Interesting info, but the constant mispronunciation of Le as La is very annoying
Nice review. However, Le Creuset also offers many of their products in black satin finish, at least in Europe. Perhaps Le Creuset's most iconic model is 'Le Doufeu'. Originally designed by 'Cousances', these are the first casseroles with a lid with so called 'spikes' for moistering food. Staub is an excellent choise for sure. But if you like to have arguably the most beautiful and certainly one of the very best ovens, Le Creuset's 'Le Doufeu', both enamelled or in black satin finish, is a choise forever.
Best regards rom The Netherlands
My sister likes Le Creuset while I like Staub, so we have both in the house. For bigger dishes, we grab the Le Crueset, smaller dishes we use my 4qt. Staub cocotte. The Staub is indeed a heavier product, they both seem to cook equally well. Which you get pretty much boils down to your personal preference.
Try using the same size pot from each brand and Staub should perform better.
I had a feeling Staub was gonna win, when he started talking about 'La' Creuset. :D
Pretty sure the whole thing was narrated by a robot.
I own cooking ware from both, and they are equal!
Im starting to buy for my kitchen and just looking to buy the best I can afford
I want one of these for baking bread. If the lid knob on the LeCreuset is plastic does anybody know how much heat it can handle? 400 would not be enough.
I use mine for baking bread and it is excellent!! The new knobs handle 500 degrees which is what is needed for bread :)
All my Le Creuset interiors are like the day I bought them. You have have to clean them properly.
How do u clean them please.
Can you share how you clean them please?
@@vickyburton2434 I just use the Le Creuset cookware cleaner. It’s very good.
Very odd! A large proportion of the video was taken from footage coming from a similar chronicle from America's Test Kitchen (PBS). Are we witnessing a little piracy?
2:10 a fucking metal fork...made me cringe
I saw that too along with the metal spoon scraping the bottom and cringed.
You forgot to mention the winner…it is in the title of this video…smh
If you cannot even say LE instead of LA , why make the video at all?
Wow, this is a weird video. First of all the claimed advantages of the Staub's interior are pretty over-hyped here. BOTH brands heat evenly and cook beautifully. In 15 years of cooking with these, I have never once had to re-baste or add liquid to a dish due to moisture "leaking" from any of my Le Creuset dutch ovens or braising pans. Also all of my Le Creuset cookware bought since 2000 has come with metal lid knobs... BTW calling them handles is VERY misleading as the actual pot's handles are all cast iron.
I do agree that the Le Creuset is a bit easier to clean, but my Staub cookware isn't difficult to clean at all... I just avoid making certain things in it, like making marmalade which tends to stick to the bottom and burn in the Staub.
I have a few Lw Creuset DOs and I like that some (not all !!!) of the liquid evaporates during long braises. This reduces the liquid and intensifies the flavour of the sauce!
I found that confusing as well. The "handles" are part of the pot - all cast iron. The knobs* can be resin or Stainless Steel for LC, or various shades of metal for Staub.
I just ordered the Staub I really like it’s overall lid and black interior.
What about cleaning? Removing stains?
Lots of instructional videos online, like youtube to peruse regarding cleaning enameled cast iron.
All of my le creuset came with metal knobs.
The new ones do. but the older ones don't. A lot of people buy theirs second hand or inherite them, so it is useful to know the differences in the knobs. However ALL Le Creuset knobs are oven safe, the black ones just don't take higher temperatures. They can withstand temperatures needed for slow cooking in the oven, but not bread baking, which a lot of people are buying theirs for. The rising popularity in bread baking was actually the reason why LC made the change to all metal knobs. It is still possible to buy the black knobs at their shops if the tradional look and use is what is desired.
@@y.sangare1238 that's not the truth. You can bake bread in it easily and you can use Le Creuset enamelled cookware on all hobs and in the oven. And you do not really need to cook/ bake any meal/ bread at high heat.......Low or medium heat is enough actually....
@@samanthas9875 Please take a more careful look at what I wrote. I didn't talk about the POT not being able to withstand high temperatures, but the BLACK KNOBS. 🙄
This is not their video. Stole it from Americas Test kitchen
America's test kitchen's number one pick is the 7qt round LeCrueset.
have both but prefer the staub
Stirring ány pot with metal spoons is a big no-no
Why do you keep showing en Emile Henry pot? Odd
Please stop saying LA Creuset. They write it on every pot, it is LE!
Staab not stobe.
Aargh. Le NOT La!
I need best cast iron but I’m confused,I don’t know best of the best 😂
Expensive line of colour?!? Should it be extensive instead? 5m16s 😅🙃
Lacrussey… OMG! 😅 he is trying to pronounce Le Creuset… but it shoud sound more like « luh-CROO-zay » (easy, I am French! 🥖 😃)
I think he's saying "expansive" 😂
And he's obviously not French so understandable he may not pronounce it correctly 🙃
Le Creuset with a huge crack on lid was not a great representation
Staub;s inside is dark, and that is wrong. You can't see the fond.
It’s not “Williams AND Sonoma”…. It’s just “Williams Sonoma.” Also, you’re pronouncing Le Creuset wrong.
Calm the f down.
@@joyfaith1711 I’m perfectly calm. 😄
Lacrussey… OMG! 😅 he is trying to pronounce Le Creuset… but it shoud sound more like « luh-CROO-zay » (easy, I am French! 🥖 😃)
@@joyfaith1711 Over reaction much... relax yourself Joy...
Him saying Williams and Sonoma bothered me too.
An editor who knows better would greatly improve the quality of this presentation. This is quite amateurish.
This is seriously a 100% fake review. In most of the footage, they aren’t even using Le Creuset and Staub 🤦🏻♀️🙄
I’m a LC girl through and through as I find the dark Staub enamel off putting
I bought Staub and the black enamel was chipping off even from the low heat with oil.
I really took very good care of it, considering the fortune I had to shell out to buy this cookware, but my sacrifices were in vain because of this defective product.
I got it on sale. But I suspect the pot had been sitting in the inventory for at least 7 years.
The black enamel became brittle.
They told me that after their evaluation, they concluded that it was my negligence and offer me 40% discount for another purchase.
Don't buy Staub. It's a good product but when your enamels chip, it's almost as useless like a Rolex whose time is not working.
Get Le Crueset, or get one of those cheaper ones like Tramontina or Lodge. When they chip, they don't really affect you that much and you could buy another one.
Stop with all these "I can pass it on to my children's children".
👌🏾👌🏾👌🏾👌🏾
LE creuset is correct, because you don't say L.A= Angeles but LOS Angeles. Thanks.
Skeppshult.
Worst subscribe graphics I’ve ever seen. 😂
Did you mention that you cannot allow Le Creuset to get hot enough to sear meat? The enamel will crack and come off in spots. The customer service is nasty and unesponsive. The "lifetime" guarantee is a pure joke as they quibble over the least thing. They also require a receipt. Who keeps a receipt for a 8, surely it would disintegrate anyway. DONT WASTE YOUR MONEY ON LE CREUSET.
🇧🇷💝
Been looking at Staub and they are made in China not France!