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Staub cookware

r
ruth arcone Dec 24, 2002 10:40 AM

I recently saw this mentioned in Lucky magazine. It is described as French enamel on cast iron cookware, similar to Le Creuset, formerly available only to chefs.

Does anyone have any experience with this brand? How does it compare to Le Creuset for price and quality?

  1. j
    Joan Dec 25, 2002 08:04 AM

    I don't have any experience with Staub, but here's link from J B Prince with prices. It's not as handsome as my old (very) Lauffer enamelware which I find every bit the equal of Le Creuset, but I don't think Lauffer makes those casseroles any more. If anyone knows to the contrary, I would love to hear about it.

    Link: http://www.jbprince.com/productgroup....

    1. j
      Janet A. Zimmerman Dec 25, 2002 10:53 AM

      From my limited experience cooking with Staub, it seemed very similar to Le Creuset, which I love. I found it marginally more difficult to clean as the enamel coating on the Staub interiors is not as smooth as that on Le Creuset. (But that still doesn't mean it was hard to clean.)

      Staub does come in some beautiful colors, which you might not see as often as the plain black -- a high gloss enamel in deep eggplant, green and blue.

      Because I already have a ton of Le Creuset, I'm not likely to buy any Staub, but if I were just starting out, it'd be a toss up which I'd buy. If you like to braise and stew, one or the other is a very nice thing to have.

      1. m
        MidwestGirl3 Jan 30, 2010 11:45 PM

        I recently bought a beautiful Staub Coq Au Vin 6 quart oval roasting pan. I bought it from a small store that was discontinuing the line and received a 25% discount. How could I resist.
        I had been considering purchasing a LC, but there are several features that I like about the Staub. I think the Staub is better quality and is a heavier pan. (Warning: these cast iron pans are not for the weak, they are heavy.) Also, I like that the Staub has a black interior, rather than the white like the LC. So far I have been using my pan for everything.
        Unfortunately, I still have a 80"s electric stove, but cast iron is ideal because it conducts the heat so well. It is too beautiful to put away, it even has very artistic looking rooster knob on the lid!

        6 Replies
        1. re: MidwestGirl3
          c oliver Jan 31, 2010 08:31 AM

          I have a Staub round (wish I'd gotten oval) Cocotte in blue with that pretty rooster :) I also got a discounted price from some site a year or two ago. I also like the black interior and those little "spikes" under the underside of the lid like Lodge has. I have one LC, one Staub and two Lodge and I honestly can't tell any difference in them from a cooking or cleanup standpoint. The LC was a gift. If staring out, I'd probably get all Lodge just because of price. But price is always going to be a factor in my calculations. I don't believe the most expensive is ever necessary.

          1. re: c oliver
            lifespan Jan 31, 2010 09:29 AM

            c_oliver raises an important point, the issue of price. Granted, the price for Lodge enamel products is appealing. I am tempted. However, the product marketed by Lodge is imported from China. My concern would be aspects of quality control that are not obvious to the naked eye. (Who knows what short-cuts are taken? Only now are we beginning to learn of mfg problems in China.) The Staub product is manufactured (and marketed) by a family-owned (albeit international) company in France. LC is mfg in France also. Mfg in Europe is no guarantee of anything, of course. But I would bank on traditional methods and standards being adhered to in France vs. China. There is a hefty price tag attached to purchasing products still produced in the West by traditional standards of quality control; that is, such products are very expensive compared to products from China. And, there are fewer and fewer "Western" products available. Is it worth paying more for them? Well, who really knows? Quality is an important value that contributes to the beauty and integrity of any object. Sorting out competing priorities (quality and economics) is a difficult thing. The issue, at least for me, is not about snobbery or status or one-upmanship. I am in agreement with c_oliver that less is more. Why have 10 pots when 3 do quite nicely. One thing is for sure -- the beautiful cookware WILL outlive all of us. Use the cookware as much as possible. Enjoy using it. Use it responsibly and with integrity and the best intention.

            1. re: lifespan
              c oliver Jan 31, 2010 09:33 AM

              Wow, good points and SO well-written. Thanks.

              1. re: lifespan
                m
                mikie Sep 14, 2010 09:51 AM

                Regarding quality and what it's worth. I was recently in a gourmet cooking store and was speaking with the manager. We got onto the subject of where things were made and the quality of those items. We covered a number of items in the store and eventually got to the enameled cookware. Her take was LC or Staub will hold up very well, everything else (made in China) will chip easily, with Lodge being the best of the wrest. Every personality chief has their line of made in China cookware including enameled cast iron. Personally, I wouldn't buy made in China for half the price, 1) if its going to chip easier it's not going to last as long, so I have strong quality reservations about items made in China; 2) if I can't trust that the components are hazardous chemical free, how can I cook in it, China has repeatedly shown they have little or no control over what goes into vaorious products from toys to construction materials; and 3) there are social, economic, and political issues with everything being made in China.

                If you want something good that will last a long time but don't want to pay the list price, shop, shop, shop. We recently picked up two more Staub pots, a 2½ qt. and 8 qt. to go with the 5 qt. we already had, I found a clearance sale where the 8 qt. pot was just under $100. I also bought the Coq au Vin Cocotte for around $80. A few months before the same store had Henckel Four Star knife sets for under $60. Good stuff for good prices.

                1. re: mikie
                  b
                  blondelle Sep 14, 2010 10:54 AM

                  Mikie, are you referring to the recent sale at Dillards? If not, please share where you found these great prices. Need the info for a friend who loves Staub. I wish someone would have shared the Dillards sale as she missed it.

                  1. re: blondelle
                    m
                    mikie Sep 14, 2010 12:30 PM

                    Yes, it was Dillards, seems like they are getting rid of all the high quality cookware and knives. It's a shame too, as this is the only place in town with high quality items. One of my girls bought an all-clad small fry pan for $20. We did our Christmas shopping early this year! I can't wait to see the looks on their faces when the girls get such great stuff. No, I'm not adopting ;)

          2. woodleyparkhound Feb 1, 2010 06:44 AM

            For a lot of discussion on Le Creuset vs. Staub, see this thread:

            http://chowhound.chow.com/topics/469551

            1. c
              CookwareGirl Feb 1, 2010 08:50 AM

              Staub, IMO, is superior to Le Creuset, but has far less buzz about it because it has been marketed here by such a small company with no real American market know-how. It's now owned by the Zwilling J.A. Henckels company and it will be getting much larger or a push at the independent specialty retail channel. For the money, they're better than LC, but if money is an issue, I suggest the Fontignac line, which is done byt he same company and is currently exclusively available at Bed Bath & Beyond. IIRC, the 5-qt. French oven is about $99, and it has many of the same features as LC.

              7 Replies
              1. re: CookwareGirl
                j
                jianji Sep 12, 2010 05:13 AM

                Many of the same features, but not all? I have been spending a couple of days researching Staub because I am in the market for new cookware. It seems that if purchasing Staub, the best price is at Williams-Sonoma. Please correct me if I am wrong.

                The 5 3/4 qt oval Coq Au Vin oven is $199.00 at Williams-Sonoma. If the Fontignac is $99, is it worth paying twice as much for Staub?

                1. re: jianji
                  c oliver Sep 12, 2010 11:36 AM

                  I've found that W-S is usually more expensive than any place else. Usually.

                  1. re: jianji
                    a
                    AOski Sep 12, 2010 04:15 PM

                    You can certainly go to WS or Sur to check the the Staub pots out in person...and I would recommend it because they're beautiful. However, Amazon will (almost?) always beat them on price.

                    1. re: AOski
                      j
                      jianji Sep 12, 2010 07:54 PM

                      Thanks for the recommendation!

                      1. re: AOski
                        c oliver Sep 13, 2010 06:43 AM

                        I think I got mine from Chef Resource. Googling can turn up unknown options.

                      2. re: jianji
                        h
                        herring Sep 13, 2010 09:31 AM

                        You should definitely check online, but I have noticed that the WS prices seem pretty good. My guess is that's because they've only just begun to carry Staub and have some special introductory prices or whathaveyou. Some of the pieces WS carries are also slightly different -- their braiser comes in different sizes than you see elsewhere (2 3/4 and 4qt, I believe) and they don't have the waffle bottom that their others do. That's a plus in my book, but many others will disagree. Happy shopping!

                        1. re: herring
                          j
                          jianji Sep 14, 2010 06:02 PM

                          Thank you! :-)

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