Staub vs Le Cruset????
I have noticed lots of Staub products in food magazines and on food tv lately. They are very handsome and come in great colors.. How do they compare to Le Creuset..the materials, the price, the quality? Staub touts their system of raised dots on the insides of pot lids to aid condensation but does this really improve the outcome of the dish? I am considering the purchase of a Dutch oven and roasting pan......any comments?
I was looking for a Dutch oven, and the prices were astronomical, and on a tip from a friend I went to Marshall's where apparently they have odd pieces of Le Crueset at a fraction of the cost in the upscale stores. So if that's your choice, I'd look around. As it turned out I didn't like the particular size and style they had, so I chose one called Olive and Thyme for about $40, figuring that if it didn't make me happy I could always try again, and it seems to work just fine. I can't imagine that the ones at 5 or 6 times the price would make 6 times better food.
I've never used Staub, but I've handled them in the store. They seem quite well put together. I imagine they're roughly equivalent Le Creuset. I have a Lodge Dutch oven with dots in the lid, but I actually can't speak to whether they work or not - I never do closed-lid braising. I prefer the extra caramelization and sauce reduction you get with the lid off. I imagine that if you're looking to self-baste whatever you're cooking that they do provide some advantage in evenly distributing the liquid that's dripping off the lid.