469551 Fri Dec 14 14:35:48 -0800 2007 184 41 Cookware 0 3208979 I will be honest - Le Creuset seems to be all the rage within the circle I hang out with. But....after reading some of the chow's posts it seems as Staub is really worth looking into. Please tell me if both products are similar, maybe one is better than the other? I would love to hear some opinions. I only have a couple of le Creuset pots and absolutely love them. Fri Dec 14 14:35:48 -0800 2007 147538 polish_girl 1 3209021 Thanks for bringing up this topic, as I've been wondering the same thing myself.......! Fri Dec 14 14:49:29 -0800 2007 3208979 138693 SusieS 1 3209726 (If I do say so myself...) I think I said it best when I said, "Le Creuset is for the masses, Staub is for those in the know." Go buy yourself a nice Staub and be the envy - not the same - of all your friends. Fri Dec 14 21:26:34 -0800 2007 3208979 42270 HaagenDazs 2 3209777 But why? I am planning to buy a 5.5 qt. dutch oven. I can buy the Le Creuset doufeu or the Staub which are just about the same price - neither is cheap. I've been happy with my other LeCreuset, some of which I've had for decades. What's so special about Staub? I don't care what my friends think. This is for ME. Fri Dec 14 22:23:53 -0800 2007 3209726 32444 MakingSense 1 3209843 I have both. While I really can't say anything negative about LC, I prefer my Staub. I think it browns better, seems to be heavier with a better fitting lid, and--when used for stovetop braising--the dimples really do make a difference. No one is going to be disappointed with a piece of LC, it's just that having used both over the last two years, the Staub seems to have a slight edge. Sat Dec 15 00:05:10 -0800 2007 3208979 56341 Sam Harmon 2 3210241 I have both as well, and Sam said it nicely. I always go for my Staub over my LC. One very simply addition I'll make (but an important one) is the design of the lid handle. It simply works better. More space to hold on to, it's metal, it never has to be tightened (in my experience anyway). Sat Dec 15 08:25:34 -0800 2007 3209843 42270 HaagenDazs 1 3210367 I have both and I use both often. I have an oval dutch LC oven, an LC soup pot, an LC wok and a round Staub dutch oven. I don't find significant differences in performance between the dutch ovens. I do like the handle on the lid of the Staub a bit better than on the LC because it sits up a little higher and is easier to get a hold of while holding a towel or pot holder. Of course, that's necessary because the handle knob is metal and gets hot whereas my LC lid handle doesn't get hot nearly as quickly and almost never when it's on the stove top. I don't think you can go wrong with either brand. If I buy another piece of either, I have to say that it'd come down simply to price. Sat Dec 15 09:33:36 -0800 2007 3208979 80141 ccbweb 1 3236263 The main difference is Le Creuset gets stained and dingy looking with use, and the Staub gets better with use. It's interior develops a seasoning and becomes more and more nonstick. Searing a piece of meat in LC will cause brown stains on the enamel. These can be removed at first with some bleach, but bleach is alkaline and it's use after a while causes the enamel to lose some of it's shine, which causes more staining. Staub also sears much better. I don't want to worry whether cooking something is going to stain my pot. I would prefer a lighter interior, but you get used to the darker one, and it's nice not to have to worry about staining. It's also nice to know the pot you spent so much money on will improve with age, and not get more and more stained and discolored, and look dirty inside. Tue Dec 25 15:03:43 -0800 2007 3208979 63331 blondelle 2 3236371 What's the interior of Staub made of that allows it to become seasoned? Isn't it enamel, just like Le Creuset? What makes it sear better if it is the same material? Tue Dec 25 17:02:34 -0800 2007 3236263 32444 MakingSense 3 3236422 The interior of the Staub is matte black enamel. It's slightly rough which allows the pores of the enamel to fill and season from hot oils that become polymerized, and form a nonstick patina over time, just like raw cast iron. The smooth, glossy interior of the LC doesn't permit that. A dark slightly textured surface will sear better than a light, glossy one. Dark absorbs heat better and it gives a deeper, better sear more quickly. Tue Dec 25 17:49:14 -0800 2007 3236371 63331 blondelle 4 3251581 This has puzzled me since I first read it. Enamel is glass. Glass is non-porous, ergo, no pores to fill, polymerize, and season as in cast iron. You can't see "stains" on the dark finish of Staub but the gunk might be building up anyway, just as it does around rivets on pans if you don't clean them well. Is that really a "nonstick patina"? That would build up in the same way on a LC once the shine was gone as long as you didn't care what it looked like. I've never seen an appreciable difference in searing between light or dark enameled cast iron. I hate searing on either or them. I usually sear in a plain cast iron skillet and transfer to the dutch oven for further cooking. I get a much, much better sear than in the coated cast iron that makes it worth a quick washing of an extra skillet. Tue Jan 01 13:10:42 -0800 2008 3236422 32444 MakingSense 4 4637152 I saw Staub today at Dillards. The interior appears to be pre-seasoned cast iron as opposed to enamel. The real question is whether pre-seasoned cast iron can be considered enamel. Also, Staub was designed for restaurant use. Restaurants in the U.S. are not allowed to use enamel because if it chips then bacteria can be harbored there. That makes me even more suspicious about their enamel interior claim. Tue Apr 28 16:01:43 -0700 2009 3236422 277750 krbtv 5 4637217 Enamel is a glass coating, normally over cast iron. "Pre-seasoned" cast iron is cast iron with some oil burned onto it. I don't think anyone questions whether one can be considered to be the other -- they're entirely different in all respects. That rough black surface is enamel. Really. LC makes a number of pans which also have the rough black enamel interior. Tue Apr 28 16:29:46 -0700 2009 4637152 25310 Chuckles the Clone 5 4638483 Staub's interior is black satin enamel. It is definitely NOT preseasoned cast iron: the two surfaces are easily distinguishable when examined side by side. Wed Apr 29 07:30:36 -0700 2009 4637152 12023 Hungry Celeste 3 3386634 ^^There is a HUGE difference between their interiors. While LC claims to have an interior that resists sticking, it's really just glazed enamel. So the more you use it the more it wears away (and stains). However the Staub is completely different: "Why Staub Enameled Cast Iron? Self-basting spikes underneath the lid ensure continuous, natural basting The more you use your Staub product, the better it gets! Oils used when cooking will penetrate the pores of the matte enamel and create a natural, smooth, nonstick surface Special, smooth ceramic bottom is usable on all heat sources Lids feature stylish solid brass and stainless steel knobs Staub enameled cast iron products are highly durable, do not discolor or rust, resist chipping, do not require seasoning, and are ready to use immediately" ^^As you can see the difference is the: "Oils used when cooking will penetrate the pores of the matte enamel and create a natural, smooth, nonstick surface" - the surface of the Staub gets better and better while the surface of the Le Creuset just wears more and gets worse and worse. Mon Feb 11 13:17:58 -0800 2008 3236371 139101 beauxgoris 4 3386714 Oh no wait: Here's a a description of amazon.com a MAJOR seller of Le Creuset. Let's see how they describe Le Creuset: "The pot is made of cast iron, which is unexcelled for fast, even heat distribution, while both the exterior and interior are clad in two coats of enamel, which prevents foods from sticking and is impervious to acids and odors." ^^Humm, sounds like I win. 2 coats designed to PREVENT STICKING! Shock!!! Too bad it wasn't true. My LC stained and became a very sticky surface after use. Maybe you should look into Staub? :flowers: Mon Feb 11 13:32:53 -0800 2008 3386684 139101 beauxgoris 5 3386748 Folks, Chowhound is not a debating contest, where one poster "wins" and another "loses". We're here to share great chow tips. We all feel passionately about our favorites, but please share your opinions with respect for the fact that others won't feel the same. We don't see any new information being shared here, and we've removed some increasingly hot-tempered posts. If we see the discussion continuing in this direction, we'll be locking it. Mon Feb 11 13:39:48 -0800 2008 3386714 2 The Chowhound Team 5 3386757 Amazon is not LC. Sounds like I win. Mon Feb 11 13:41:38 -0800 2008 3386714 11561 Cpt Wafer 5 3386768 I don't think we're disagreeing with you about what Amazon may say, but I think we disagree that LC itself, the manufacturer, makes the claim that their product is non stick or prevents the food from sticking. I'm sure Staub is a wonderful product, just haven't yet seen a reason to replace my LC, which so far, fortunately, has worked well for me. I don't buy LC because of its "stick or non-stick" qualities - in cooking where sticking is an issue for me, I buy Swiss Diamond - so I'm not sure why the sticking or non sticking is such a big deal in a product that I at least use for braising, risottos, etc. Mon Feb 11 13:43:28 -0800 2008 3386714 10985 MMRuth 6 3386820 I'm not saying you should replace your LC with anything. I'm only giving my personal review having owned both products. The interior of my LC became more and more worn: i.e. stained and no longer as non-stick as it was (which I was happy about) when it was new. However my experience with my Staub has been the opposite: mearly that the interior gets better with use like a well seasoned cast iron pan. That's all. As for whether or not the interior of LC should resist sticking: I wrote to LC (about the description posted on amazon.com) to see what they say. I find it rather pathetic that some are taking this to the wall based on what is posted on one vendors site: but there you go. I'll let everyone know what the response I receive is. Just as you are free to love your LC (as I used to). I am free to feel as if Staub is a much superior product. As far as I know i'm the only one in the discussion (of the three of us) that has actually owned and used BOTH products for a long period of time. So I feel on that basis alone my testimony is relevent. I don't know why I keep getting attacked for my opinion - but as much as you might not like it = that's what it is. Mon Feb 11 13:52:13 -0800 2008 3386768 139101 beauxgoris 7 3386850 I'm sorry if you feel attacked - that certainly wasn't my intention - and thank you for your clarification. Mon Feb 11 13:57:59 -0800 2008 3386820 10985 MMRuth 4 4638703 Staubs enamel is made of the same material as LC's but it's just a different color and finish. If LC's enamel wears away with use, so will Staub's with continued use. Staub stains too with brownish stains which is the seasoning of polymerized oils building up. If you scrub that away you lose the benefit of it becoming more nonstick. The main difference is Staub has the dark interior, becomes more nonstick with use, and has the basting spikes on the inside lid. Le Creuset has for the most part a glossy, sand color enamel interior which makes it easier to monitor your cooking, is a bit lighter in weight, comes in many more sizes and colors, has a track record of pieces being in use for 60+ years and still performing well, and has an iron clad warranty with great customer service and they have been making this for 80+ years. Which is prettier is subjective but I think that Staub is. With a many piece collection though, their ornate lids become a bit much. After weighing the benefits of both brands I sold my Staub and went with LC. While I will give the edge to Staub by a small margin, the bottom line was that I didn't really want to cook with it. I found the dark interiors drab and deary, and not inviting to make me want to use it, especially in the warmer months, and THAT after all is said and done, is THE most important factor! Wed Apr 29 08:32:16 -0700 2009 3386634 63331 blondelle 5 4661643 My 5 quart Staub Dutch oven has a glossy light sand color interior. But my LC Grill pan has a dark, rough interior that is extremely hard to clean after using. And I always spray my LC with Pam, before using. Perhaps in different years, both LC and Staub have tried different colors/finishes. Thu May 07 02:58:03 -0700 2009 4638703 15691 mcel215 6 4665188 Staub makes several lines, at different price points. The Basix and Elite lines, carried by QVC (and very reasonably priced), both have glossy light interiors, but pieces in the highest-priced line always seem to have the rough dark one. I haven't seen the QVC stuff in person, but it looks very nice on the website and I would guess that the quality is more than acceptable. A few years ago HomeGoods was carrying random pieces from one of Staub's discontinued lower-priced lines, and I picked up a couple. So far, they've performed just like my Le Creuset, and the enamel has held up just as well. Fri May 08 05:02:40 -0700 2009 4661643 20001 Miss Priss 7 4665672 I sent my MIL a 5qt Staub from QVC for this past Christmas. She's been thrilled iwth it. Quality is quite nice, especially given the price. I was a bit concerned when I ordered it without seeing and touching but it really is a great deal. Fri May 08 07:42:13 -0700 2009 4665188 16406 ziggylu 7 4667192 My Staub was bought for me as a gift from QVC and I absolutely love it. I can't say the same about my LC grill pan and although it cooks well, it is such a pain to clean. It is almost not worth the clean up. Fri May 08 15:21:37 -0700 2009 4665188 15691 mcel215 1 3238170 I have both Le Creuset and Staub and find them both useful for different things. I take good care of the Le Creuset and have not experienced "staining". The Staub is fantastic in the oven. Also if it matters to you, they both have different looks imo. Wed Dec 26 14:47:50 -0800 2007 3208979 147296 kimeats 1 3238401 I don't own a Staub but I do own 2 Le Creuset Dutch Ovens (5 quart round and 7 quart oval). I also own a 6 quart Lodge Enameled Dtuch Oven and I think the Lodge Dutch Oven is as good in terms of performance as the Le Creuset Dutch Ovens at less than half the price. http://www.amazon.com/Lodge-Enamel-Quart-Dutch-Island/dp/B000N501BK/ref=pd_bbs_1?ie=UTF8&s=home-garden&qid=1198715688&sr=8-1 Wed Dec 26 16:40:08 -0800 2007 3208979 11646 Norm Man 2 3242446 Hi! This is my first post with Chowhound, but I've been reading up on the Staub vs. Le Creuset discussion for several days. I am looking to purchase a 5.5 quart Dutch Oven and cannot decide. (( It probably does not help that I am terrible at making decisions anyways! )) I will primarily use my cast-iron cookware for Braising and Soups. I love the look of Staub, but wonder if the customer service / warranty is as trustworthy as LC. On the contrary, I do have concerns on how the lighter (thinner?) interior of the LC will hold up with all of the serious browning I will be doing for braising. All of your comments have been extremely helpful, and if anyone has any insight on my above questions, I would be very grateful. Fri Dec 28 08:35:43 -0800 2007 3238401 152956 akillian24 3 3242487 The Le Creuset interior will definitely stain with high heat searing and browning. To avoid that you can do your searing in another pan and transfer to the LC for braising, but then you have another pan to deglaze and wash. The dark interior will also brown better. If the staining will bother you then go for Staub. The LC will also lose it's glossy interior over time, and become harder to clean. I'm pretty sure that Staub will replace an oven that has a serious defect, but LC goes above and beyond the warranty replacing ovens that have been dropped and broken at 1/2 price or less, and replacing worn out ovens too for free. Fri Dec 28 08:48:42 -0800 2007 3242446 63331 blondelle 4 3242639 I just checked with Staub as I was curious myself. They will replace a worn out item, but not one that you dropped and broke or give anything off a new one under that circumstance. I have all my unused Le Creuset on Ebay now, and I'm going with the Staub. I've picked them up here and there at great prices. I think it's a better product but I do prefer the ligher interior. I know I won't though with stains all over it. Fri Dec 28 09:38:31 -0800 2007 3242487 63331 blondelle 5 3243330 Thanks so much! I stopped by the William Sonoma store today too. Everyone seems to agree that LC makes a great product.. but I am always a bit of a 'researcher' and Staub seems to be a great product that is fairly new. I read my Molly Stevens braising book, and she actually lugs around a 15 year old LC, but also says that Staub is a good brand. Do tough! I definitely do not want a stained interior though... and I like to sear, brown and blacken all in the same pan. Fri Dec 28 13:51:20 -0800 2007 3242639 152956 akillian24 6 3243553 Staub may be fairly new to the US, but it's been around in Europe for ages. It's also used in restaurant kitchen where I think the LC is not. The Graphite gray color which they just brought out, was actually developed they told me for food service, which is for restaurant kitchens. For your type of cooking which seems like higher heat searing, and browning, Staub is the way to go. Much better for searing, no staining, and the ability to accept seasoning and therefore better release the more it's used. Gets better with use, not dingier! Fri Dec 28 15:20:18 -0800 2007 3243330 63331 blondelle 4 3385047 I don't know what sort of "staining" the above poster has experienced, but I have used my various LC for tomato sauces, braises w/tomatoes, searing big hunks of meat, then oven-braising 'em, stovetop pot cooking, making rouxs & gumbo, jambalaya, risotto, chicken stock, in short--every sort of cooking conceivable that might produce a stain. No stains. The interior does get dirty, yes, you have to scrub it clean, but it's not a difficult task. Mon Feb 11 07:21:21 -0800 2008 3242487 12023 Hungry Celeste 5 3385243 ^^For me - my staining happened after years of use. Also the more scrubbing and bleaching one does (although I never bleached or used a scouring pad or anything like that) the gloss of the finish does wear away, making the pot less and less nonstick. Mon Feb 11 08:13:34 -0800 2008 3385047 139101 beauxgoris 6 3385305 LC is FAR from nonstick, even brand new. Try boiling pasta in it and you'll see what I mean. I'm not contradicting your experience regarding finish wear & staining, simply the characterization of the finish as non-stick. Plus, they're guaranteed for life; if you experience wear, send 'em back. LC will give you new ones. Mon Feb 11 08:28:58 -0800 2008 3385243 12023 Hungry Celeste 7 3385414 ^^No they're not teflon - but after much use the interior of my pots were stained (I do make a lot of gumbo's etc) and very sticky. All in all the Staub (so far) as served me better. Their interior finish is different and seems to get better (like an aged cast iron pan) with use and time. I also prefer their metal knob (over LC's plastic one) and the spikes under the lid or basting. I also think the seal on the lid is a bit tighter. Maybe that's because the lid is heavier, I'm not sure. No need to take offense - I had and used nothing but LC for over 10 years, then I found the Staub line. In MY personal experience the Staub is the better preformer. That's all. Cheers! Mon Feb 11 08:53:43 -0800 2008 3385305 139101 beauxgoris 8 3385559 If you want to get rid of your old, sticky, stained, LC, I'll be happy to take it off of your hands! Mon Feb 11 09:31:20 -0800 2008 3385414 12023 Hungry Celeste 9 3385779 Sorry, already given to my B-I-L. ; ) Mon Feb 11 10:18:41 -0800 2008 3385559 139101 beauxgoris 7 3385814 Yes, all this talk about LC loosing its nonstick is puzzling. LC doesn't claim to be nor is it nonstick. Mon Feb 11 10:27:11 -0800 2008 3385305 11561 Cpt Wafer 7 4709272 I agree about LC being FAR from nonstick. (Mine also stained badly.) Pitched it years ago. Don't know about Staub. Sat May 23 13:01:18 -0700 2009 3385305 11995 pikawicca 8 4709521 I have two LC dutch ovens that are at least 8 years old. I use one or the other at least once a week. Of course they are not non-stick...but they clean up easily, and mine are not stained and look like new. The trick to avoiding bad staining is to use them only over low to medium heat (or in the oven), and to clean well after each use. I use Barkeepers's Friend which works beautifully. I have on one or two occasions soaked them in laundry bleach to remove some minimal residual staining. Sat May 23 15:15:49 -0700 2009 4709272 171170 josephnl 9 4709765 If you're searing meat, "low to medium heat" does not work Who cares if your pot is pretty, but the cooked good is pallid? I don't want my cookware dictating how I cook. Sat May 23 18:08:15 -0700 2009 4709521 11995 pikawicca 10 4709783 Medium heat works just fine for searing meat in a LC oven...but only if you take the time to allow the pot to fully heat up. Can take 10 minutes! Sat May 23 18:20:55 -0700 2009 4709765 171170 josephnl 5 3472141 I've had some of my LC pieces for over twenty years, and the interiors do darken due to food stains that cannot be removed without damaging the enamel. There is no way around it, as it happens to all the Dutch ovens and sauce pans if you really use them. All you really need to do is burn somthing like gumbo or tomato sauce on the bottom, and you start to see it change. To me, it is a normal part of wear with LC, and I fuss quite a bit to keep all of my cookware in pristine condition. It is also the reason I am avoiding any of the pretty new light exterior colors, like Dune. I am anxious to get my first piece of Staub because I want to try the black interior. Still shopping... Sat Mar 08 06:15:01 -0800 2008 3385047 87837 RGC1982 6 5208785 try soaking in oxiclean Wed Nov 25 17:45:11 -0800 2009 3472141 1127041 gulfcoastgal 3 3243771 If you're looking for a 5.5 qt. Seriously consider this. This is what I have, and I love it. Also, have a round 2 qt Staub that gets a lot of use. http://www.metrokitchen.com/product/ST-11231-87 Fri Dec 28 17:06:18 -0800 2007 3242446 56341 Sam Harmon 4 3243778 Ooohh.. I love the handles on the Staub. (Trivial, yes, I know. ;) ) Is the 6 quart an OK size for 2 people? And I've read threads on this before, but the oval really is a good choice for the first cast iron piece? (I have both the small and large All-Clad SS round braisers and pots as back-up) Fri Dec 28 17:11:40 -0800 2007 3243771 152956 akillian24 5 3244845 I also like the large side handles on the Staub. As I'm a guy with somewhat large hands, it makes for a more sure grab when pulling it out of the oven. My feeling is go with oval, if you only have one. This has become particularly true since I've been experimenting with the French bistro chicken in this month's CI. A question for you, how do you like the large round All-Clad braiser? I was able to buy the 4 qt Paella pan on a great deal ($85 for the LTD display model at Bloomingdales without a single scratch or nick). It's the same pan as the braiser--just with a flat lid. I've been thinking about ordering the domed braiser lid. The pan itself is incredibly useful, and I've yet to make paella in it. I use it as a large saute pan and as a shallow sided roaster. It excels at both tasks. Sat Dec 29 09:13:26 -0800 2007 3243778 56341 Sam Harmon 6 3244890 Sam, do you think that pan replaces the AC 12" skillet. It's a bit deeper. Do you think having both would be redundant in a small kitchen? I think I might be better off with the 4 qt. braiser, and the 11" french skillet. I also have the smaller 2 qt. AC braiser. The 11" French skillet would replace the 10" and 12" AC standard skillets I think as it has as much bottom area as the 12". The flared sides on the regular 12" skillet would make for better browner I think, than the straighter sides, but at my level of cooking skills I don't think it would be an issue ;-). Sorry, I haven't used my braisers yet to let you know how they are. You might want to read the Amazon reviews of them which are excellent. BTW, I got mine in stainless in the 4 qt. with dome for $99.99 at Williams Sonoma. Lucked out I guess as it's double that! Sat Dec 29 09:32:43 -0800 2007 3244845 63331 blondelle 7 3244964 I don't think the 4qt paella/braiser pan could replace a skillet. For one, it would be very awkward to flip the contents of the pan without a long handle. Attempting to do so with the two side handles of a big pan would be a mess I fear. I use my AC paella pan as a substitute for a flat-bottomed, straight sided saute pan. For this, it does an admirable job. To get the same surface area, I'd need to spend $300+ for the AC 6 qt saute pan, which I'll probably do at some point, but for now, the paella pan makes a great alternative. As I mentioned, the pan also works great as a round, short sided roasting pan. Combine these two functions with its advertised braiser/paella pan functions and one gets a very versatile, multi-tasking piece of cookware. IMO, a bargain even at its $215 list price. All that being said, I still reach for my 10" AC frypan more often. Sat Dec 29 10:09:11 -0800 2007 3244890 56341 Sam Harmon 8 3245082 Hey Sam! I have really got a lot of use out of both braiser pans... the small one for just DH and I, and the larger one for company. In my experience, the I think the domed lid helps the liquids circulate nicely. With the actual braiser dish, it's easy to move in and of the oven and really makes for a wha-la on the table. (Compared to my saute/fry pans with a long handle rather than a lid) HTH Sat Dec 29 11:00:36 -0800 2007 3244964 152956 akillian24 8 3245162 Thanks Sam! I'm not much of a frypan flipper though ;-). I usually just turn the food, or mush it around with some other tools. The 12" AC would be too heavy for me to do the chefie flip anyway full of food. Other than the flip thing, any other reason it can't sub for the AC 12" fry pan? Sat Dec 29 11:43:50 -0800 2007 3244964 63331 blondelle 4 4628147 Confusing because they use the term "La Cocotte." IS that the same as a dutch oven? Why spend a lot of it and Le Creuset if cheaper cast enameled products exist? Just curious. Sat Apr 25 13:11:52 -0700 2009 3243771 277750 krbtv 2 3252086 Another new Lodge fan here, too. We shopped around for a Dutch oven for a few months, looked at all we came across, almost sprung for a Le Creuset that was on sale for $200, but didn't do it. Moments later, at the grocery store, we found an enameled Lodge for $50. We looked it over, it was similar in quality to the Le Creuset, and much better than all other similarly priced Dutch ovens we'd seen, so we bought it, used it later that night, and love it. Even if it turns out to be not as high of quality as the Le Creuset in the long run, we'll be able to buy four of them for the price of the one Le Creuset. Tue Jan 01 17:33:46 -0800 2008 3238401 150629 2FlyingYorkies 2 3774973 +1 for lodge enameled. very cheap. I've got this one: http://www.kitchensupplydirect.com/261-E7D.html which has dimples on the lid for braising. works great. Thu Jun 12 13:22:52 -0700 2008 3238401 199836 flies 3 3776321 I got a red one from the Lodge Color line and I'm very impressed with the weight and quality of the enamel. I was really surprised as it was only $35 from Amazon shipped free. I didn't expect it to be so nice. The enamel was much smoother and better quality than the Batali I returned. Thu Jun 12 20:39:03 -0700 2008 3774973 63331 blondelle 1 3243950 Ok, so after I wrote this post...santa must have overheard because he brought me a 5qt red Staub! It's beautiful, and looks very different than LC . Now I think that it is good to have one of each! It seems as the Staub will be better in the oven, while LC should be used for braising and soups. I am sure I will have more thoughts on it in a few weeks. BTW, Staub pots come with little white cloth napkins- anyone knows if it is for a specific use? Fri Dec 28 18:37:40 -0800 2007 3208979 147538 polish_girl 2 3244055 That is sooo cool! What a great Santa you have! LOL I (obviously) don't know for certain, but the Staub is supposed to be very braising-friendly. Mainly b/c the dark interior is good for browning the meet while the 'pointy things' under the pan assist in helping the juices drip back down onto the meat during the cooking cycle. Let us know! (And sorry.. I have no idea about the napkins.. except maybe to use to move a hot pan or to grab the lid with?) Fri Dec 28 19:32:05 -0800 2007 3243950 152956 akillian24 3 3247073 Need someone to allert or inform me to a good sale or clearance price on staub, 5 qts up to 8 qts. Having a hard time finding any mark downs except a damaged staub dutch oven. Sun Dec 30 10:48:20 -0800 2007 3244055 140153 Tinker 4 3247151 There aren't any right now, but you might try Ebay for the best prices. Staub will introduce some new colors in March, and last year Amazon had a big sale of Staub in January, so you might want to keep checking Amazon. They might have discontinued colors for sale then. Sun Dec 30 11:24:37 -0800 2007 3247073 63331 blondelle 4 3256071 Keep an eye out for Staub also on QVC. They have great prices, when they showcase them. Thu Jan 03 02:43:48 -0800 2008 3247073 15691 mcel215 1 3256059 I was a chef for many years and my preference is for LeCreuset, but for no reason that is based on rational thought. It's largely just what I am used to. The Lodge is very nicely made, but limited in sizes. You might also want to look at Daniel Boulud Kitchen (DBK). While not a wide range of sizes either, I have been impressed with the value and the build quality. (http://www.amazon.com/Daniel-Boulud-Kitchen-Infiniti-Cookware/dp/B0000AT13F/ref=sr_1_21?ie=UTF8&s=home-garden&qid=1199353242&sr=1-21) FWIW, LeCreuset also makes a line with the darker interior like the Staub, but I have not noticed any difference in the browning potential. If you want a really good sear, go with plain cast iron. Also, while I'd never say never, I will tell you that I have never seen a piece of any enameled cast iron in any restaurant where I have ever worked. It just wouldn't hold up to the abuse. There are usually several pieces of plain cast iron though for browning some items and blackening things. Lastly, go to LC's website and look for a factory store near you. If you buy "seconds" and get a preferred customer discount (join when you go into store-free-just a mailing list), you can save 30-50% over regular retail. The seconds are hard to tell apart from the regular first quality(if not impossible), and the selection will surprise you. Worth a drive. Thu Jan 03 01:57:11 -0800 2008 3208979 154309 htgriff 2 3256326 I was told by Staub that their Graphite color was made for the food service industry, which are restaurant kitchens. The Matte Black was also for that use, and many restaurants including Per Se use the smaller ones to cook and serve in for individual portions. Staub originally was just sold for commercial use, before it became more widely available. It is used in many European restaurant kitchens and used by many famous chefs there, the most famous being Paul Bocuse. Thu Jan 03 06:54:29 -0800 2008 3256059 63331 blondelle 1 3256430 As with others, I prefer the Staub -- better made, better fit; seems higher quality. I reach for it over my LC all the time . . . Thu Jan 03 07:32:57 -0800 2008 3208979 28122 zin1953 1 3316707 Is the Staub interior a matte black enamel, as someone mentioned, or is it just unenameled cast iron? When I took a look at a Staub, it didn't seem to me to be enamelled on the interior. I have a LC 5 qt oval oven, which I love and use all the time. I've checked out some Staubs at Williams Sonoma, and my impression is that Staub may be a better product -- the metal knob that doesn't need tightening (unlike LC), and the overall look of the product itself sets it apart. But it definitely seems HEAVIER than the LC. Maybe not tremendously so, but I personally need to go for something that is less of a work-out to use. Mon Jan 21 09:07:12 -0800 2008 3208979 96297 SC77 2 3316946 The Staub ovens are completely enameled, and the interiors are matte black enamel. They are a bit heavier, but that's a good thing really. If you take the cover off before moving the pot it's much lighter as a lot of the weight is in the lid. I got rid of all my LC and replaced it with Staub. It will hold up better, and not get all brown and stained inside, it sears and browns better, and those nubs on the cover do work. It is also much prettier. Mon Jan 21 10:14:29 -0800 2008 3316707 63331 blondelle 3 3384063 I second everything that blondelle has said about Staub. As a long-time LC user, I was skeptical initially about Staub's matte black enamel interior. Two years have passed and I absolutely could not live without my Staub cookware. There are no stains and it sears/browns as well as cast iron. And yes, I love the nubs on the lids which help to make a pot roast nice and moist. Sun Feb 10 18:31:06 -0800 2008 3316946 162654 DishyDiva 4 3384161 ^^As someone that's only had her Staub a year it's good to hear that it's holding up well. One other thing I forgot: I think the seal is tighter on the Staub then it was on my LC. It really seals in moisture!! Sun Feb 10 19:04:04 -0800 2008 3384063 139101 beauxgoris 1 3317435 I have LC, Staub, and Mario Batali's 5.5 in my kitchen, and for most purposes, they all perform the same. Unless you do something exotic, or like the looks/color/handle differences, buy what you like or what's on sale. That said, no matter how much you pay for them, they will be a great investment. Mon Jan 21 12:35:58 -0800 2008 3208979 17220 Claudette 2 3319101 * I owned a full set of Le Creuset for almost 10 years (cherry red). At the time I purchased it - it was my first *nice* cookware and I was in love. Le Creuset is a cast iron pot that is coated both on the inside and outside with enamel, this helps with "non-stick" and also keeps you from seasoning the pot as you would have to in a raw cast iron (lodge, griswold) pot. There is nothing wrong with their product and I used mine happily for many years....... but then the enamel started to stain and seemed to get less "non-stick" over time. Some people recommend bleaching your pot after every use (to keep the inside white) - don't do this. It only strips away at the enamel and makes it more and more sticky. Although it served me well - it's main non-stick feature was breaking down and I wasn't thrilled with their product. * Then one day I discovered Staub. They were having a blow-out sale on some discontinued colors and my LC was wearing out. I read about it on other cooking boards and people were raving so I gave it a try. Staub is different than LC. Staub is enameled on the outside (for even heating and of course beauty) but it's enameled in a way that similar to seasoned cast iron on the inside. It's JUST as non-stick as the LC (more so) - and still doesn't need to be treated with oil, etc. after every use like a Wagner/Lodge/Griswold pan - This is what makes it a better pot to me. The more you use it the better the surface becomes! The pot just gets better and better. I've heard that Staub is more popular in Europe and LC is more popular here (mostly due to their cornering of the market - the only store i've even seen Staub in is Sur La Table). I also find the glazes and designs of the Staub more beautiful than LC. (but that's just personal preference). I honestly think after cooking with both that the Staub is a better product. Because they're not as well liked here (every Food Network chef has their LC status pot that is used for their cooking - so that's what people here like and know) - you can find it for fantastic sale prices each season. Williams-Sonoma is starting to carry some of their pieces and had some serious discounts last month! So keep your eyes open. Basically it's all Staub or Griswold (American vintage cast iron) for me now. Mon Jan 21 20:57:04 -0800 2008 3317435 139101 beauxgoris 1 3326801 Last year after the NKB and the teflon articles I wanted to try some enamel cast iron. Well, the Le Creuset was too expensive for me, even the seconds. I found the Target pot and like that. Then I got a Staub pot on sale at Amazon and really fell in love! ;-) Then I got another and then another (still keeping my eyes open for more sales). I would like to try Le Creuset if I could get it for a reasonable price but really can't imagine how it could be better than the Staub. Wed Jan 23 22:54:12 -0800 2008 3208979 24401 josie888 2 3327895 ^^It's not IMO. (see post above) I had (and used wel) Le Creuset for 10+ years. After hearing rave review from chefs about Staub I too cashed in on the sale last year. Best move ever! I can't believe how much better of a product the Staub is. I love my 'lil Le Creuset veggies (for whimsy) but I'll never go back now that I have Staub. Thu Jan 24 09:40:01 -0800 2008 3326801 139101 beauxgoris 1 3384173 I don't know of Staub except for having seen it at one store only. A wonderful kitchen store in the heart of Philly. It's gorgeous stuff, but I have so much LeCreuset and others too, I wouldn't buy one just to suit my need of yet another fix. Sun Feb 10 19:09:08 -0800 2008 3208979 23096 iL Divo 2 3384235 ^^Are you talking about Fante's? I've always wanted to go there. Sun Feb 10 19:37:40 -0800 2008 3384173 139101 beauxgoris 3 3558570 sorry just looking at this thread again forgot about it. yes I am, it's wonderful if you're a foodie and love everything food related. I walked around in there forever Thu Apr 03 14:20:08 -0700 2008 3384235 23096 iL Divo 1 3470064 Hi Everyone, I'm a newbie at using cast iron. My mom gave me this really cool enameled covered cast iron skillet from HSN.com and I just love it. I've been looking for something larger to cook in. I bought a Lodge enamel preseasoned skillet and everything sticks to it. So then I bought a Staub preseasoned cast iron skillet bec the salesperson at Sur La Table told me I would love it. She told me to let the pan heat up for 3 min then add oil and heat up another 1-2 min, then cook in it. I called her telling her that my eggs still stick and she says if I keep using it, the pan will eventually become more non stick. So my question is... everytime I cook eggs in this pan, I have to soak it and clean it in water with a soft nylon brush. Clean up is a breeze. But then the oil comes off. So am I supposed to be cooking other things in this pan and wait til it's even more seasoned before I cook eggs on it? Or will my eggs always stick to the pan? I read a review in Cooks Illustrated, and their highly recommended the Lodge Logic preseasoned skillet. Eggs stuck alot on the first time cooking on it but then after a few weeks of testing other foods, the eggs slid right off. I wonder if I should just buy a Lodge Logic? Thanks! Fri Mar 07 11:33:43 -0800 2008 3208979 172730 wendymc 2 3470186 ^^The great thing about Staub is IT WILL get more and more non-stick everytime you use it. Also the interior won't stain or wear away (like the finish on my Le Creuset did). I'm speaking of dutch ovens though. If you want a skillet I would highly recommend a good old cast iron (pre-seasoned) skillet. The gem of any cookware collection. You can cook eggs, roast a chicken or sear a steak in it. Every kitchen needs at least one! Cheers! Fri Mar 07 12:04:09 -0800 2008 3470064 139101 beauxgoris 3 3470774 Thank you so much for your quick response! My Staub is preseasoned already. But I'll cook other stuff in it first and try the eggs again later when the skillet is more seasoned. Can you recommend a 'good old cast iron (pre-seasoned) skillet to cook my eggs in that won't stick? I'm really about to buy a pre-seasoned Lodge Logic as recommeneded by Cooks Illustrated. I don't want to give up on the Staub just yet either.... I don't like to cook on teflon nor stainless steel and I can't find a larger sized skillet that's comparable to what my mom got me... Thanks so much everyone! Fri Mar 07 14:21:52 -0800 2008 3470186 172730 wendymc 4 3470885 A new Staub pot is NOT preseasoned as it's just matte black enamel. Once it's used, the pores of the enamel will begin to fill with polymerized oil from your food, and over time it will become more nonstick. If you want to speed the process just wipe with a thin coat of vegetable oil and heat the pot until it stops smoking, and repeat until it become a bit shiny. The instruction come with it for doing that. Lodge preseasoned still isn't really seasoned enough to cook eggs without sticking and even a well seasoned pan won't behave completely like a nonstick pan will. Your best bet is a nonstick 8"-10" nonstick skillet used just for eggs. If you keep it at medium heat or lower and don't heat it empty it shouldn't cause any health problems. Pans like Thermalon, also called green pans, supposedly don't contain the nonstick chemicals and still offer easier release of sticky foods like eggs. There are also others on the market. Fri Mar 07 14:53:51 -0800 2008 3470774 63331 blondelle 5 3471423 Everyone seems to love the Staub interior finish and I am tempted to get my next piece in staub but the prices are nearly twice what I could get in the outlet during a sale. I want a 5qt dutch oven or cocquette (sp?). Fri Mar 07 18:06:23 -0800 2008 3470885 146890 warneral 6 3474306 ^^amazon recently had a promotion for the 8qt. staub for around 170. - which is a really good price! Search out a Staub - you'll be happy you did! Sat Mar 08 22:31:42 -0800 2008 3471423 139101 beauxgoris 5 3751363 My sentiments exactly. I use non-stick for eggs and crepes, and don't overheat. Aside from that, having used many different types of cookware over the decades, I don't see much difference aside from the really cheap and tinny stuff.. I can't understand the flames (web flames, that is). Will a Staub dutch overn make your food taste any better than a Le Creuset, or vice versa? Answer: No. Thu Jun 05 00:29:07 -0700 2008 3470885 55316 mpalmer6c 1 3472074 I discovered Staub when our local Marshall Fields was discontinuing the line. Picked up a perfect large La Cocotte for under $30. I was amazed at how moist and rich stews, roasts, soups, etc. turned out. It became an obsession of my husband's to find more pieces at great prices. He went to many area Marshall Fields and had a "take" of an oval and a small round La Cocotte,a beautiful blue bouillabaisse pot with the collectable animal handle, tea pot, a large and small mussel pot, and 6 mini La Cocottes which I use for individual baking-serving pieces all for a grand total of under $300. I'm impressed with the quality of the pieces. I had looked at Le Creuset but wasn't impressed with the pieces I saw. Lids didn't seem to fit as well and I thought that the Staub had more heft to them.I also thought that the interior of the Le Creuset( in the pieces I looked at) wouldn't be as durable over the long haul. I get requests to make meals using "THE POT" from my grown son often and he has requested one as an inheritance! Sat Mar 08 05:19:28 -0800 2008 3208979 171516 meesch 1 3472594 I own two pieces of Staub--a 5.5 qt. purple (excuse me, aubergine!) cocotte with the rooster knob and a 5 qt (I think) soup pot, with the acorn knob. Love them! I got them when they were on sale at Amazon. I'd been eyeing Staub and LC for years, but because of the price, I hesitated. I jumped on these when I saw the Amazon deal. That said, I'm sure I'd be happy with LC as well. Some of my friends cook with LC and love them. BTW, my avatar is the acorn knob from the soup pot (which is in use right now for black bean soup, given that it's snowing and I've got to get my strength up for the shoveling task ahead!) Sat Mar 08 09:23:35 -0800 2008 3208979 131171 nofunlatte 2 3474303 ^^That soup pot with the acorn is beautiful. I have the blue fish knob pot (same sort of pot) and love it as well. Staub can be found on sale: you just have to wait for it - but it's really worth it! Sat Mar 08 22:30:37 -0800 2008 3472594 139101 beauxgoris 3 3474906 Thank you--I thought it was so lovely, that I took pictures of it and emailed them to some of my colleagues. It's okay--they think I'm a little wacky anyway (in love with a piece of cookware). I love the blue fish pot as well--that blue is stunning! Sun Mar 09 09:38:01 -0700 2008 3474303 131171 nofunlatte 1 3598739 This is perhaps the funniest bit of silliness regarding who's got the better dutch oven. How about we all whip 'em out and measure... They are both fantastic products, the best way to decide is to do so all by yourself, buy a round one and an oval, and decide which one you like more, then deal with the fact that you may have one pot that doesn't match the rest of your "set". As long as your cookwear is heavy duty, you have nothing to worry about. Tue Apr 15 22:34:58 -0700 2008 3208979 55292 ChefBill 1 3656272 looks like polish girl already went with the staub, and i hate to add 2 cents when we have 70 posts here, but in cruising them quickly no one mentioned these basic reasons for choosing the staub over the creuset.... 1. the staub handles are metal. creuset are plastic. they melt. especially if they are placed upwards near the broiler. 2. creuset quality has really gone down the past few years. fit, finish, and most importantly, enamel thickness. they bought out their competitors (cousances, et al.) and then down-graded the product. they look great on the shelf, but staub beats them. older creuset/cousances give them a run however. Sun May 04 18:58:33 -0700 2008 3208979 72633 mythomane 2 3657555 I've never had a problem w/ Le Creuset lid handles melting in the oven, though I have a broiler below the oven, not at the top. That said, I'm not sure when I'd have the oven on so high w/ the LC in the oven such that it could cause it to melt. Mon May 05 09:11:53 -0700 2008 3656272 10985 MMRuth 3 3751208 It is not that hard to do, especially if you have an element or broiler at the top. They are only rated to 425. Wed Jun 04 22:08:55 -0700 2008 3657555 72633 mythomane 1 3751657 I was a big supporter of Staub. I posted many messages here and elsewhere singing their merits and why they are better than Le Creuset. Well there's an important area that hasn't been mentioned and that's customer service. What happens after you make this substantial purchase. That's why I've stopped supporting Staub, and have returned and sold all my pieces. First of all the company has just been sold to Zwilling-Henkels. What they do with the line, and where they take it is anyones guess. On the cooksillustrated board, is a saga of the ordeal of what one woman is being put through dealing with them, and it's still not over yet. Another gal had enamel pop off the pot of her pot after just cooking small pieces of bacon. On flickr is a photo after one use of rust on a Staub rim. The Le Creuset customer service is excellent, and Staub's is horrendous. There are also personal reasons I've switched back to LC. The Staubs are too heavy. You can argue that is makes them cook better having more mass, but I can hardly lift the larger ones empty, and what good is more mass if they are unusable for me to cook with. I know I won't use something often if it's hard for me to use and clean. The LC's also clean easier. The other issue I had is the dark interior. Yes, it helps with staining, and maybe develops a nonstick patina over time, but they are so dreary to cook with. Do I really want to use a dark colored pot with a black interior in the warmer months? The bright, pretty colors of the LC, with the pretty, shiny, sand interior are so much more inviting, and make me want to cook in them. They are so cheerful to have in the kitchen. The Staub pots are gorgeous, but so ornate, and formal looking. The covers are so heavy with the raised rims. I also don't like the wide rim around the top of the pot. One or two is fine but a whole collection of them is a bit much for a modern kitchen. There are issues with lead. The brass knobs of the matte black line contain lead, and the blue color enamel contains lead. There are signs in Sur La Table in CA warning of lead in them. I also like the whole unified look of LC better with the stoneware in complimentary colors, and matching silicone line. It all goes together so nicely. This is just my $.02, and why I've switched back to LC. Thu Jun 05 06:04:52 -0700 2008 3208979 63331 blondelle 2 3753200 Somethings fishy here. For the past few months you have been one of the loudest Staub evangelist and Le Creuset basher on this site. I just went back to check your posting history on the larger LC vs Staub discussions and sure enough, you were pretty high on one and very critical of the other. Anyway, nice to see you back in the LC camp. Let's hope you don't stray away again ;-) Thu Jun 05 12:41:28 -0700 2008 3751657 154086 nooner 3 3777936 Doesn't Le Creuset's yellow, flame and red colors contain cadmium, which is toxic? I read that on another cookware board. Fri Jun 13 10:48:10 -0700 2008 3753200 139101 beauxgoris 4 3778083 unless you've turned the pan upside down and are cooking on the colored enamel surface, it wouldn't matter would it? Fri Jun 13 11:27:20 -0700 2008 3777936 156760 karmalaw 5 3779335 I was just pointing out that both LC and Staub seem to have some toxic issues with their paint. Blondelle stated above that one of the Staub blue colors had lead it in, and in another forum she also posted additionally that the Le Creuset colors listed had the cadmium in them.... This seem to scare a lot of people. But if it's on the outside paint perhaps it's not as dangerous as it seems? IDK? Fri Jun 13 18:53:04 -0700 2008 3778083 139101 beauxgoris 6 3779547 The big difference is that Le Creuset cookware complies with the California Proposition 65 which is the most rigid standard in the world for these substances. Staub cookware does not, and has that warning on just about all it's cookware on Amazon. Here is the full answer from their website: Q: Is Le Creuset lead and cadmium free? A: Cadmium and lead are two elements under strict control in the cookware industry. Our position today for the entire production process is to be in compliance with California Proposal 65 which is the most rigid standard in the world for these elements (approx. 10 times lower than "acceptable" limits). Lead is NOT used in our recipes and for cadmium a special anti-acid enamel fritt is used which will not release the cadmium pigment during cooking. Cadmium is used for coloration purposes in achieving bright exterior colors such as Flame and Cherry. The interior enamel which makes contact with food is either sand, white, or black. Staub does have lead in it's brass handles and in their enamels. They will be reformulated in about 6 months I was told to comply with Proposition 65. If I would have know that I wouldn't have bought them. ALL the colors have the proposition 65 warning on the product page on Amazon, not just the blue. Staub's yellows, reds and oranges also contain cadmium. Fri Jun 13 20:35:29 -0700 2008 3779335 63331 blondelle 1 3785111 This is my first post on chowhound. I own two LC and one Staub I like them about the same but about a year ago I was looking for some enameled cookware to use in my outdoor kitchen and bought a 6 qt Mario Batali / Copco dutch oven and it's a keeper. Bought it at cooking.com for $99 and it has the dimpled lid. Mario offers a 2, 4, 6 and 9 quart dutch oven and the 9 quart at under $150 is going to be hard to beat. Mon Jun 16 13:17:10 -0700 2008 3208979 201324 bayoutider 2 5044066 Where are they made? Sun Sep 20 12:45:01 -0700 2009 3785111 1110687 jeaniemarie 1 3795068 I have Le Creuset, and it is certainly a great product. I more recently got the Staub Teapot in Matte Black, and love the look of it. So, I'm looking into buying one of the new Staub Braisers in the Matte Black. My Le Creuset has stained on the botton inside probably because I always seem to have my burner high. Since someone mentioned it, I do like the light color on the inside of the Le Creuset pans. Plus, the handles stay much cooler than the metal Staub ones. It could very simply be the black rough texture's similarity to uncoated cast iron, but they do seem like they'd be be more apt at browning. I have a Le Creuset grill/griddle with the same black matte enamel. Does anyone know why the Staub prices differ depending on the color you get? Thu Jun 19 12:43:46 -0700 2008 3208979 202210 Haines 2 3805253 Hi, I bought two Le Creuset pots from Ama....com and returned them because they arrived with very rough edges on the pot and lid rims. I was afraid that the particles will fall into my food, and touching a pot and lid with rough edges like that won't do me any good -- the roughness feels awful. I have also been looking for these pots at other department stores and see the same problem. What's worse is that they are made with cast iron, which I cannot use because of cancer danger conditions. I never saw a Staub pot. Is there any pot out there that is completely covered with a strong enamel finish over stainless steel or surgical steel? I heard that there was but don't know where to purchase one. Your help is greatly appreciated. Thank you so much, Marie Mon Jun 23 10:48:52 -0700 2008 3795068 198496 cat4 3 3806442 The edges on the Le Creuset are covered in matte black enamel. Nothing will fall into your food. An enamel covered stainless pot will be terrible to cook with as it won't conduct the heat well. What did you expect an enameled cast iron poi to be made of ;-)? Enameled cast iron is more inert and safer than stainless as stainless can leach nickel, and chromium intoi your food. Enameled cast iron, and glass cookware are the safest cookware you can use. Glass cookware is terrible to cook with though. There is no cancer danger from even raw cast iron. I don't know who told you that! Mon Jun 23 14:58:34 -0700 2008 3805253 63331 blondelle 4 3808559 I've only been using these kinds of pots and pans for a hundred years and agree with Blondelle here. They are wonderful. Maybe the craftmanship isn't up to par [or the standards are down compared to what it used to be]. When I ordered mine {3 Nigella colored ones from an outlet Mall in Riverhead NY} they came with jagged edges too. I think they are ''seconds'' as probably were the ones cat4 is talking about. Tue Jun 24 08:30:43 -0700 2008 3806442 23096 iL Divo 4 3810607 I think that perhaps Blondelle's misinterpreted the post from Cat4. I could be wrong, but when I read the post I assumed she meant that she had concerns, as a cancer patient, about using cast iron. Not that she was afraid cast iron causes cancer. I'm no doctor, but I could see scenarios where one might be particularly cautious about raising one's iron intake if certain organs weren't functioning properly... Bare cast iron does add iron to your diet - which is good if your family is like mine and tends toward the anemic side, but bad if your body can't properly process the iron. That said, enameled cast iron, like Le Creuset or Staub, shouldn't leach iron into your food unless the enamel is damaged. The cast iron is well covered in pretty impenetrable surface. But I'm not one to discourage someone from being overly cautious. Tue Jun 24 16:59:32 -0700 2008 3806442 202204 paraque 1 3883622 LC made in France..... Staub made in China... I will stay with my LC Sat Jul 19 12:28:49 -0700 2008 3208979 211290 trent talmage 2 3884124 Staub has never been, nor will ever be made in China. All their lines are made in France. Where ever did you get such nonsense from? Sat Jul 19 17:21:49 -0700 2008 3883622 63331 blondelle 3 3884159 How can you be sure it will never be made in China? Thanks. Sat Jul 19 17:52:07 -0700 2008 3884124 10985 MMRuth 3 4909273 First post here. Interesting discussion. On cooking (dot) com they sell both LC and Staub. Seems like the smaller pieces for Staub come from China. Pretty presumptuous and naive to claim that all of Staub is only made in France. One example is this enameled cast iron skillet. http://www.cooking.com/products/shprodde.asp?SKU=681074 Sat Aug 01 13:54:51 -0700 2009 3884124 1098408 connery 4 4910273 Thanks for the info. This is really a surprize. I am a Staub fan but I go out of my way to avoid products made in China. Sun Aug 02 06:01:30 -0700 2009 4909273 194774 Smachnoho 1 3883811 This argument will be going on long after all of us are gone. Both are quality products which with minimal care will last a lifetime. I have two LeC Dutch ovens which I have had forever and both remain like new despite much use. I have a friend who has Staub and has had the same experience. Neither is better than the other...it's simply a matter of preference for color or style. If you like the appearance equally well, then go for the one you can get the best price on. You will not be disappointed with either. Sat Jul 19 14:19:26 -0700 2008 3208979 171170 josephnl 1 3914042 Whether you buy Le Creuset or Staub you're certain to get a quality product that will be great to cook with. Le Creuset has propably been better at branding themselves as the choice of the the ambitious amateur chef. I've cooked with both with satisfying results. Personally I prefer Staub because it seems more robust. A little bit off topic: I've always wondered how to pronounce "Staub". Should it be pronounced in French or in German? I know the company is French (or Alsacian), but Staub sure sounds German. Wed Jul 30 04:35:47 -0700 2008 3208979 214431 Frede 2 3914156 The correct way to pronounce Staub rhymes with robe. I like the looks of Stau, but that weight is too much for me. Le Creuset is heavy enough, but the Staub is even heavier. I like one or two pieces of it, but a whole set of it I find too heavy and ornate with all the ins and outs of the cover. I also don't feel the company is stable having just been sold. It's being widely discounted, and stores like Bloomingdales and Williams Sonoma have dropped the line, and Sur La Table is carrying a small edited line. of it There are also lead issues with it. Wed Jul 30 05:48:55 -0700 2008 3914042 63331 blondelle 3 3916712 Yes, but "shtobe" or "stobe"? That's the main french/german problem with the word. Also, what's with the rumormongering with the lead thing? Do you have a reference for this or just passing around internet supposition? I've seen some internet supposition, but nothing solid at all. You? Wed Jul 30 17:20:51 -0700 2008 3914156 25310 Chuckles the Clone 4 3916737 Well, if Staub is a German (or Alsatian) word, as I think it is, it's certainly properly prounounced "Schtowb" - at least as far as I recall from my childhood years in Germany and high school years of German .... http://www.drugs.com/dict/staub-traugott-phenomenon.html Wed Jul 30 17:29:57 -0700 2008 3916712 10985 MMRuth 5 3916921 German 'au' diphthong is more like the ou in house or mouse. Haus, Maus, Rheingau, etc., no? But that's all quatsch if it's french. Wed Jul 30 18:31:26 -0700 2008 3916737 25310 Chuckles the Clone 4 3916984 California Sur la Table stores have signs on the tables selling Staub warning that the cookware doesn't comply with Proposition 65. Calling them, the store manager confirmed the problem was lead in the blue glaze and in the brass knobs on the matte black pieces. Amazon also has the same warning on the product page of the Staub pieces they sell. Email to Staub regarding the issue was ignored. Wed Jul 30 18:53:00 -0700 2008 3916712 63331 blondelle 5 3917002 Ah, I was imagining cadmium in the red. Anyway, it's good that we don't live in Topsy-Turvy World where they cook on the outside of their pots. Sounds a bit like Staub has a problem with Prop 65 rather than a problem with lead. Wed Jul 30 19:00:37 -0700 2008 3916984 25310 Chuckles the Clone 6 3917169 Cadmium is another problem. Le Creuset admits there's cadmium in their reds, yellows and oranges, but says they use a special glaze to contain it. It's right on the website. You might cook on the inside, but when these pots are heated who knows what's being released from the glazes into the air. They change color from the heat, so the glaze is being chemically changed when heated. Wed Jul 30 19:58:01 -0700 2008 3917002 63331 blondelle 7 3917421 Goodness...people have been cooking in these pots for ages. I am sure that if any major toxicity existed, it would have come to light by now. Both LeC and Staub are quality products, and I seriously doubt that there is any reasonable safety concern with using either. I would be far more concerned with buying unbranded clothing, toys, pots, pans, etc. coming from China. (By the way...my professional expertise is drug safety...I have spent the major portion of my career evaluating and reporting on the safety of drugs.) Wed Jul 30 22:03:07 -0700 2008 3917169 171170 josephnl 7 3917423 Sigh. Where to begin? No, the glaze is not being chemically changed. At least, if the only evidence you have is the fact that it changes color with heat, you cannot say it is chemically changing. I don't know if you've noticed but when it cools off it changes back to the old color. Do you suppose it's re-absorbing whatever it just gave off? It's completely fearmongering to say "who knows what's being released." Some people do. And you can find out if you ask around. Heck, get out your old CSC handbook and check the sublimation point of Cd or Pb or whatever. Without actual evidence to the contrary I'm guessing it's a lot higher than your oven. I don't understand this. It's almost like what's going on over there in the granite countertop threads with crazy radiation hysteria. Why are some people absolutely terrified of their kitchens? The two actually dangerous things in your kitchen are knives and fire. The first you can master with a tiny bit of practice and the second with a $10 extinguisher. Everything else is just gravy. Wed Jul 30 22:06:21 -0700 2008 3917169 25310 Chuckles the Clone 8 3921155 I actually think it's fairly reasonable to have some concerns about the materials your pots are made of. I suppose if one wanted to truly be entirely paranoid about it, the logical choice would be bare cast iron - for most people anyway. However, I think most of us aren't so paranoid and therefore consider any minor risks along with what's practical in our kitchen. So we put up with a little cadmium on the outside of our pot where it probably won't cause any real harm anyway because we want to make a really rockin' tomato sauce that doesn't taste like you're sucking on a penny... But we were discussing the pros and cons of two different cookware lines. I think there's a good population of people who would consider it a positive thing that LC complies with CA Prop 65 regarding their lead content. Likewise I think there are people who will consider it a negative thing that Staub doesn't. It makes sense to mention it in this thread. Incidentally, Lodge's enameled lines also comply with CA Prop 65. I've never tried them, though, so I can't really comment on their performance, etc... Fri Aug 01 05:18:41 -0700 2008 3917423 202204 paraque 9 3922248 >"It makes sense to mention it in this thread." Well ... maybe. Assuming that most of the people reading this don't live in California, they might not be aware of any of the controversy surrounding 65 and might be led to the conclusion that the presence or absence of the warning has actual meaning. The list of problem substances is about 1000 items long ranging from tobacco to thalidomide to hydrofluoric acid -- things dangerous but dangerous in much different ways. There are various exemptions from the labeling law if a manufacturer can show that exposure is below safe levels. Exactly -how- to show that is not written into the law. There is a small army of lawyers who do nothing but sue over real or imaginary violations. There are no penalties for displaying the warning when it is not necessary. Consequently, many, many businesses just post the warning whether or not they know of a problem. It's a business decision. To make the leap from this business decision to making (un)scientific claims is just flat-out wrong. So, while I agree people may consider the presence or absence of the warning a positive or negative thing, it's not at all clear that it actually has any meaning whatsoever. Fri Aug 01 11:11:00 -0700 2008 3921155 25310 Chuckles the Clone 10 3922608 Well, it may be true that the Prop 65 warnings are overused sometimes. I mean, I know during my time living in CA at least 25% of the businesses I entered had the warning posted on their doors. However, my understanding is that the CA Sur La Table stores that had the Prop 65 warnings posted on the Staub confirmed exactly what the warning was regarding, which was lead in the brass knobs of the matte black pieces, and lead in the glaze of the blue pieces. I believe this was mentioned earlier in this thread. So at least in this particular instance, it APPEARS that the warning isn't just the company trying to cover its posterior. I suppose you never know, but then again, you never know... I'm not trying to suggest everyone should stop cooking or anything... But I do have to admit that it factored into my decision when I was picking which side would get my $100 purchases. Fri Aug 01 13:01:39 -0700 2008 3922248 202204 paraque 1 3920099 I just read through all of the posts to this topic, and I'd have never thought it to be such a controversial topic. I've used LC & Staub both for a number of years. I've also have a few Lodge enameled pots (few because they only make a limited number of sizes at this point). For the money, I find it hard to beat Lodge. I find Lodge enameled to be every bit as good as LC, with the same light colored interior coating for those with that preference. For those who prefer the black enamel interior coating, I've got both LC & Staub in satin black and find them to be very comparable. I give Staub the edge because of the metal knobs and self basting lids, though my LC satin black was avaiable in more sizes. It can be harder to find LC in satin black, but they are out there. I find the new Lodge signature series to be a good alternative, too. And they are very stylish looking. Haven't heard anyone comment on these. Lodge is defintely starting to come out with some interesting new products. http://www.lodgemfg.com/signature-series.asp While my LC & Staub ovens are pretty. My Lodge pro-logic ovens are the best I've ever used, and the ones I go to most often. Not enameled, just seasoned cast iron, but what do I need enamel for? I think a good seasoned patina beats enameled hands down every time. https://secure.lodgemfg.com/storefront/product1_new.asp?menu=logic&idProduct=3989 If you're a big Staub fan but are more price conscious, the new Rachel Ray line of enameled cast iron are pretty much Asian-made knock-offs of Staub. Copco makes the Mario Batali enameled cast iron pieces, and I think they're Asian-made as well. Thu Jul 31 16:56:48 -0700 2008 3208979 25328 citizenconn 2 4441654 Does anyone have any thoughts on this topic now that Staub has been owned by Henckels for a year? I'm registering for my cookware and wondering which way to go? Sun Feb 22 12:10:38 -0800 2009 3920099 269003 CookingWithGas 3 4442783 This subject has really been discussed to death. The two products are both excellent and I would choose between the two based simply upon style and color preference. You will not go wrong with either. With proper care they will both perform perfectly for you and at least one generation to come. Sun Feb 22 19:50:35 -0800 2009 4441654 171170 josephnl 4 4628791 Cookingwithgas - all of my Staub is a couple of years old, so I don't have any of the "newer" stuff to rate for you. I agree with the post above - they're both excellent products and surely one can be happy with either product. Sat Apr 25 18:58:51 -0700 2009 4442783 139101 beauxgoris 3 4661513 Heck, I'll toss in my two cents by mentioning that you can buy stainless replacement knobs for your Le Creuset (I got one on Amazon for $9.) and that takes care of the "knob melting" partisans. ;-) I just like the style of Le Creuset better, too. It's less fussy, has more classic lines. Staub looks too 'busy." Wed May 06 22:35:42 -0700 2009 4441654 70211 Beckyleach 4 4661549 I agree with Staub being too "busy". I went to Dillards to look at Staub and felt the same way. Wed May 06 22:58:57 -0700 2009 4661513 277750 krbtv 2 5044063 Lodge is made in China, and I find that very scarry. At least when I cook with my much adored LC I don't feel like I am ingesting lead. Oh, RR is made in China...beware! Sun Sep 20 12:43:31 -0700 2009 3920099 1110687 jeaniemarie 3 5124630 LC was asked by California to reformulate their glaze for some red colored pots due to small amounts of the toxic metal Cadmium being present (just on the outside, not the inside cooking surface). They of course quickly complied, but I would not expect some no-name chinese subcontract metal forge to do the same - There is no meaningful oversight for such things in China - you get what you pay for, and cheap China products will save you money and possibly give you plenty of lead and toxic metals. Fri Oct 23 03:40:06 -0700 2009 5044063 1118508 RodGuitarman 3 5158314 Don't be silly. You are implying that ALL lodge cast-iron products are made in China. This could not be further than the truth and is incredibly misinformed. http://www.katom.com/lodge-buyers-guide.html Lodge is in TN. They offer two lines that are made in China, that's it. http://www.lodgemfg.com/lodge-history.asp Considering the vast selection and sheer number of products that are offered by Lodge I think a little research here would have gone a long way. Thu Nov 05 10:17:14 -0800 2009 5044063 1121350 VBKlaus 4 5158815 I didn't take her post to indicate that all Lodge products were made in China. The thread is specifically discussing enameled CI. Thu Nov 05 12:37:22 -0800 2009 5158314 1104013 Normandie 1 4675539 What can Le Creuset do that a good Crock Pot (slow cooker) can't do? Mon May 11 21:08:37 -0700 2009 3208979 277750 krbtv 2 4675676 Brown meat. Mon May 11 22:45:36 -0700 2009 4675539 156499 mateo21 3 4675690 Duh! I set myself up for that. LOL I thought someone would reply with the statement "last for 40 years or more." But for the cost of Le Creuset - wouldn't you be better off browning in a a cast iron skillet then transferring to a Crock Pot? Or would it not render the same flavor? Mon May 11 23:02:19 -0700 2009 4675676 277750 krbtv 4 4676177 You can't bake a loaf of Lahey's no-knead bread in a crock pot. You can't bake a tarte tatin in a crock pot. You can't go from stovetop to oven without switching pans (with a crockpot). You can't deep fry or panfry in a crockpot. This is an apples to oranges comparison: LC has a diverse array of cooking vessels, ranging from roasting pans to soup pots to casserole/buffet dishes to grill pans and skillets in the enamel over cast iron construction. You can find a LC piece to perform virtually any cooking task. A crock pot is just a crock pot. Tue May 12 07:06:18 -0700 2009 4675690 12023 Hungry Celeste 5 4676236 Assuming she was just talking about the dutch oven, it doesn't seem entirely unfair to ask, "what can a $250 Le Crueset pot do that a $10, no-name, 8-quart stock pot can't do?" Tue May 12 07:24:18 -0700 2009 4676177 25310 Chuckles the Clone 6 4676546 Yes I was just talking about the dutch oven. Tue May 12 08:51:42 -0700 2009 4676236 277750 krbtv 6 4677033 Look pretty on the stove :D Tue May 12 11:08:27 -0700 2009 4676236 156499 mateo21 6 4677224 It is far easier to do a slow simmer or braise over low heat with a heavy Dutch oven than with a stock pot. The heating will be far more even over extremely low heat. And yes...a Le Creuset or Staub oven looks pretty on the stove or on your serving table...and will last forever. Tue May 12 12:04:52 -0700 2009 4676236 171170 josephnl 7 4677786 My Le Creuset Wide Round dutch oven (more like a casserole) doesn't seem to be doing the trick for me. When the pot cools it takes way too long to rebound back to hot. I'm thinking about buying a large solid copper Falk casserole. It's about twice as much as the enameled cast iron but copper works really well. Tue May 12 14:56:51 -0700 2009 4677224 277750 krbtv 8 4677847 It's the nature of the beast. The main advantage of an enameled cast iron dutch oven such as Le Creuset is that because of the cast iron's inate qualities, it heats siowly and retains heat long after the heat source is extinguished. This very property makes it ideal for stewing, braising and techniques which require constant relatively low temperature. If rapid response to temperature change is what you are after, stainless + copper is what you want. Tue May 12 15:14:22 -0700 2009 4677786 171170 josephnl 9 4678643 Hey Joseph, Are you saying that copper is not good for stewing and braising? Tue May 12 20:21:02 -0700 2009 4677847 277750 krbtv 10 4678656 No, I certainly didn't mean to imply that copper is not good for stewing and braising. Only thing with copper is, that it is such a good conductor of heat, you must be sure that your range has a very low and very even simmer burner. Therefore for slow even cooking, I think that most of us would prefer a heavy dutch oven, such as that made by Le Creuset...it's more forgiving for slow cooking. Tue May 12 20:30:50 -0700 2009 4678643 171170 josephnl 9 4678862 >"heats siowly and retains heat long after the heat source is extinguished. .." True, but the heat capacity of the pot is going to be almost insignificant compared to the heat capacity of the contents. The time to heat a steel pot full of water is essentially identical to the time to heat an iron pot. Cooling times should be fairly identical too. Oddly, here's some guy who actually tried it out and found the cast iron pot full of water to cool faster: http://blog.khymos.org/tag/conduction/ Harold McGee tried the same experiment with only a little bit of water and got the expected result there: http://www.nytimes.com/2008/10/08/dining/08curi.html Tue May 12 23:12:08 -0700 2009 4677847 25310 Chuckles the Clone 10 4680199 Fascinating!! You've burst my bubble...and in so doing disproved another of my established truisms..."that mothers are always right"! I learned to cook from my mom who insisted that cast iron heats more evenly and holds heat longer than stainless. Both myths have been disproved by your articles. Harold McGee is amazing...a force not to be reckoned with! Thanks for "re-educating" me!!! Wed May 13 10:58:34 -0700 2009 4678862 171170 josephnl 1 4678041 Just a head's up. Staub is in bankruptsy protection. Tue May 12 16:20:38 -0700 2009 3208979 10285 Candy 2 4678087 Might be just the time to look for Staub on sale. Tue May 12 16:30:44 -0700 2009 4678041 171170 josephnl 2 4678240 That's strange as the company was recently bought by Zwillings-Henkels. They have yet to bring out their first line under the new ownership. Guess they are a victim of the economy just like everyone else and couldn't compete with Le Creuset with reduced sales in the downturn. Guess Monsieur Staub got out just in time. Edited to add: Where did you happen to see this? I just searched the net, and can't find anything about it. Staub doesn't exist as a separate company anymore being under the Zwillings-Henkels umbrella along with many other prestige brands, so I don't see how they can go bankrupt, unless their parent company is bankrupt. Tue May 12 17:24:17 -0700 2009 4678041 63331 blondelle 3 4678772 I'm in the "business." We hear about some of this stuff before it becomes common knowledge. Tue May 12 21:43:16 -0700 2009 4678240 10285 Candy 3 4678843 Zwilling.com continues to think that they own Staub: http://www.zwilling.com/pt-BR/Novidades-Imprensa--news/Chapter--kapitel/ZWILLING-acquires-French-cookware-manufacturer-Groupe-Staub--2778.html Tue May 12 22:50:32 -0700 2009 4678240 25310 Chuckles the Clone 4 4679801 Now, I'm really confused! Zwilling-Henckels DOESN'T own Staub? Did they buy or acquire (same thing?) Staub and Demeyere cookware? I read some kitchenware trades too and didn't see it mentioned. Still don't see how a company that's owned and part of another brand can go bankrupt on it's own. Would love to know more. The cookware is gorgeous, but they had the worst marketing, and they didn't know how to merchandise and present the cookware properly. So many stores including Williams Sonoma and Bloomies dropped the line. Wed May 13 09:06:04 -0700 2009 4678843 63331 blondelle 5 4680472 There customer service does not respond to emails either. Wed May 13 12:03:16 -0700 2009 4679801 277750 krbtv 6 4709245 We brought Staub into our tabletop/kitchen store because of the fact that it was harder to find and felt a little more exclusive (plus we really like the product). Apparently now that Henckels owns the company they're planning on making it as ubiquitous as LC. They sold it to the hardware store 4 blocks away. Sat May 23 12:41:32 -0700 2009 4680472 92003 socaldesign 7 4709692 Is there a super-secret third brand that's still rare and exclusive and all the cool kids are using and not telling us about? Sat May 23 17:25:37 -0700 2009 4709245 25310 Chuckles the Clone 8 4709728 Yes! Sat May 23 17:45:05 -0700 2009 4709692 193208 pass 9 4711050 What is the super secret? Sun May 24 13:05:14 -0700 2009 4709728 277750 krbtv 10 5009338 My super secret is: Some of my best cookware is old stuff that belonged to my grandmother and mother. Vintage (circa-WWII), US-made RevereWare from the former and Griswold pans and Belgian DescoWare from the latter. I own AC and LC also, but these old pieces also have a place in the kitchen (and my heart). One idea: Try using only wooden utensils with LC in order to not rough up the internal enamel finish. Sun Sep 06 12:46:43 -0700 2009 4711050 1107287 ps26 8 4709744 It is not super-secret to those of us who know the secret handshake. Sat May 23 17:57:06 -0700 2009 4709692 278068 Politeness 7 4710280 At this point they will sell to anyone who wants it! It was even at Smartbargains a year ago, Could have had their Coq Au Vin for $90 but passed. Took them forever to sell off their inventory even at very low prices. Target and Zappos shoes have it too, and at full price. Strange they haven't reduced the prices though, especially in this economy. They are hardly Staub's target retailers. Staub is gorgeous stuff. I really don't know what went terribly wrong, but something did, and enough for Monsieur Staub to dump the company even though it was in his family for quite a while. Sun May 24 04:12:03 -0700 2009 4709245 63331 blondelle 5 4700941 Last fall, I was under the impression from our Henckels salesperson that Henckels/Demeyere was merely a distribution/marketing agreement (and that Staub was in the same situation). But thanks for Chuckles (above) and Blondelle (below), to revealing the actual acquisitions of these two brands. Already, Demeyere is getting improved awareness as I saw them prominently displayed at Bloomingdales. Normally I could only see and touch them at Sur La Table. Either way, in a few years, it's possible Staub and Demeyere will be just as well known, easy to find, (and coveted) as Le Creuset and All-Clad. With regards to the bankruptcy--that is an interesting question. Maybe Henckels knew about Staub's situation and "required" Staub to declare bankruptcy as part of the pre-acquisition clean up. Or maybe Henckels was unfortunate in their timing. Either way, from these press releases, Staub will be around. Wed May 20 11:26:52 -0700 2009 4679801 276424 creuset 6 4700977 No, they actually bought Staub and Demeyere. See this: http://www.scribd.com/doc/8121764/Zwilling-JA-Henckels-To-Buy-Demeyere-and-Staub Do a search and will find loads of news releases regarding this sale. Staub is still being made in their factory but the company has been sold to Zwilling-Henckels. They are under their control. That's why it doesn't make sense that Staub has filed for bankruptcy protection, as they don't exist as a separate entity any more. Would love to find out what's really going on here. Wed May 20 11:36:31 -0700 2009 4700941 63331 blondelle 7 4701046 It makes a lot of sense for them to file for bankruptcy, otherwise Zwilling-Henckels would be buying all their old debt. Wed May 20 11:55:19 -0700 2009 4700977 277750 krbtv 7 4778701 This really isn't that mystifying. A company can be a wholly-owned subsidiary of another company but still undergo fundamental corporation actions (merge, go out of business, or yes, declare bankruptcy). Think of it this way: you start a hot dog stand as your own company. If you keep losing money, your Hot Dog Inc. can declare bankruptcy even though you would still have assets (which would be the whole point of you creating a corporate identity in the first place). Now the situation isn't really different if, a year earlier, you sold all of your ownership rights to Frankfurter Corp. Hot Dog Inc. is still a separate corporation; it just has a corporate owner right now. Make sense? Tue Jun 16 13:26:53 -0700 2009 4700977 269003 CookingWithGas 6 4701152 "Maybe Henckels knew about Staub's situation and "required" Staub to declare bankruptcy as part of the pre-acquisition clean up. Or maybe Henckels was unfortunate in their timing." In any corporate acquisition there is a process known as "due diligence." You can bet your bottom dolalr that Zwilling/Henkels knew about Staub's financial situation in excruciating detail before the deal went down. Wed May 20 12:20:49 -0700 2009 4700941 278068 Politeness 7 4701607 All of this is true. The point being missed is that the purchase was -complete- over a year ago. So the claim that Staub "-is- in bankruptcy protection" (note the present tense) is what is confusing. While there are all sorts of hypothetical other things that we can guess at happening, the specific rumor that Candy reported with no confirming evidence does appear to be incorrect. Wed May 20 14:23:11 -0700 2009 4701152 25310 Chuckles the Clone 1 4913955 I hate that my Le Creuset pots get stained easily. I will look into Staub next time. Mon Aug 03 13:16:05 -0700 2009 3208979 1098706 Emilyishere 2 4945532 ^^I have both and I do love that the Staub never stains, it also seems more non-stick then my LC - not that a dutch oven needs to be this: I just find it nice. Thu Aug 13 22:17:26 -0700 2009 4913955 139101 beauxgoris 3 5080780 I now own both Staub and Le Creuset dutch ovens, and love them both. However if I had to choose one it would probably be the LC - easier to clean, a little lighter and easier to handle, the knob doesn't get hot on the stove top and I think the lid fits just slightly better. Both wonderful pieces of cookware though, but my one piece of Staub will be good enough-my LC collection keeps growing. Couldn't care less about the slight staining - just shows that it gets well used. Mon Oct 05 13:59:58 -0700 2009 4945532 1107374 lominator 3 5134326 Thanks y'all for an informative discussion!! I am researching these and am leaning toward Staub. Unfortunately I haven't found a retail store in my city that has them. The BEST PRICE I have found online so far is at QVC, where a round 5-quart goes for about $60. http://www.qvc.com/qsearch/search.aspx Now I have to find out if those handles are interchangable; I want a ROOSTER!!! Tue Oct 27 08:40:30 -0700 2009 4945532 1119157 ApartmentDweller 4 5136242 The QVC line of Staub is different from the regular Staub. It's not nearly as pretty online, though I have no firsthand knowledge of its actual quality. The only brick and mortar chain I know of that still sells the higher end Staub is Sur La Table. You can find it online lots of places, though. Bed Bath and Beyond has just started carrying Fontaigne, which appears to have an affiliation with Staub. It looks nice in the store (not as nice as Staub, but half the price). Does anyone know anything about this line? Tue Oct 27 19:51:51 -0700 2009 5134326 193049 pothead 5 5136306 apartment dweller: I wouldn't go with QVC either. I purchased a bunch of staub from amazon.com a couple of years ago and couldn't be happier. They also do steep discounts on the line from time to time. I used to be a LC person, but watching the cream interior turn dark brown over the years and lose it's surface and luster made me switch camps over to Staub. Good luck with whatever new pot you buy! Tue Oct 27 20:21:04 -0700 2009 5136242 139101 beauxgoris 6 5136439 I absolutely can't understand why some people have a problem with LC discoloring over time. I have two LC Dutch ovens that are at least 15 years old. I use one or the other at least once or twice a week, and they look almost like new. Perhaps it is because I rarely put a high flame under them (they get plenty hot enough to sear after 4-5 minutes over a low-medium flame), and I regularly clean them with Barkeeper's Friend. When they become slightly discolored (which is not very often), a 30 minute soak with laundry bleach returns them to like-new. Most of the time when they are on the stove-top they are simmering over very low heat, and probably half of the time I use them in the oven. I've heard many people complain of LC discoloring, but it has not been my experience. I am convinced that when this happens, it is likely due to high heat...and perhaps ?? lack of proper care in cleaning them scrupulously after every use. Tue Oct 27 22:14:31 -0700 2009 5136306 171170 josephnl 7 5136449 ^^Nope. No "high heat" for me. It happened with normal use. Tue Oct 27 22:27:21 -0700 2009 5136439 139101 beauxgoris 8 5136936 Have you considered contacting LeC about possible warranty replacement? I can assure you that your experience with discoloration is not universal...so perhaps LeC would do something. They are an excellent company, but they might just tell you that this sometimes happens in time and is purely cosmetic. Wed Oct 28 07:15:00 -0700 2009 5136449 171170 josephnl 6 5145671 Thanks, Beaux! ;) Just bought my Staub ON SALE at Amazon! 5-quart round (in blue, and they also have the red) is now $139.99. It's from a third-party seller, but I have purchased from them before and if there are any problems you can return, no questions asked. YIPPEEE!! Can't wait to get it. Found out where to buy a Rooster knob, too. !!! Sat Oct 31 15:35:57 -0700 2009 5136306 1119157 ApartmentDweller 6 5146043 Thanks, Beaux! ;) Just ordered my Staub online (my prior post deleted?) on SALE! Yippee!! 5-quart round, in le bleu. Can't wait til it comes! (Does this mean I can throw out my bulky stock pots??) I do appreciate your (and others') informative comments; they have been quite helpful to me during the decision-making process. Sat Oct 31 19:48:34 -0700 2009 5136306 1119157 ApartmentDweller 7 5146048 Hi, we haven't deleted any of your posts. Here's a recent post (directly above this one) where you mention purchasing your Staub: http://chowhound.chow.com/topics/469551#5145671 Hope this helps. Sat Oct 31 19:52:57 -0700 2009 5146043 2 The Chowhound Team 8 5148733 Hey, thanks! Too many hours sitting at the 'puter; I was going crosseyed. Or maybe I'm losing it... Mon Nov 02 07:40:08 -0800 2009 5146048 1119157 ApartmentDweller 1 5099340 Cleaning Le Creuset You can remove the "stains" (which are actually a mineral buildup) from your Le Creuset. Put a little Bar Keeper's Friend in the pot and add some warm water. Let it soak for half an hour or so and gently scrub it with a nylon brush. If that doesn't get it done, repeat the process but add a little vinegar to it and soak it again. If you've had the piece for years and have never done this, it may take several soakings but it WILL come off. It's the mineral buildup that's on the enamel that is staining, not the enamel itself. I work at a kitchen retailer and we recommend this all the time. It works!!! Tue Oct 13 07:57:32 -0700 2009 3208979 1115956 kim384 2 5159186 Is it the liquid or the powder Barkeeper's Friend that you are using? My understanding was that the powder was too abrasive to use on enameled cookware, so I save it for my clad pans and use the liquid version for my Le Creuset (which admittedly is not as effective as the powder) Mr Taster Thu Nov 05 14:41:05 -0800 2009 5099340 17579 Mr Taster 1 5140423 I discovered that using some dishwasher detergent (that's POWDER for the MACHINE) and a plastic scrubby gets most stains out of LC type pots. And it doesn't seem to scratch. Thu Oct 29 10:15:28 -0700 2009 3208979 1119140 pdxgastro 2 5149269 Bought my first dutch oven by Staub two months ago and have been so happy with it. We got the 6.5qt Blue round dutch oven from www.chefsresource.com. One of the major reasons was cost. I paid $199.99 for it with free shipping from the site and it arrived within a week after purchase. Another reason was for the dark interior, which would make cleaning the inside a lot less annoying for me if it does stain, but after several uses and I still haven't seen any crust at the bottom. Granted, I've been using a baking soda paste to help scrub the inside whenever I clean it. It comes down to personal taste on which one chooses. I admit I love watching Alton Brown's "Good Eats" and I realized that the dutch oven that he uses many times on his show is made by Staub. The signature cover on his oven was what alerted me to the Staub namebrand. Before, I thought Le Creuset was the only major vendor of dutch ovens b/c I saw them everywhere. After reading comments here and other reviews, decided that the Staub would be our choice iron cookware if possible. Mon Nov 02 10:08:12 -0800 2009 5140423 1121089 LifeStar 1 5159651 I'm not sure why I feel the need to put my 2 cents in after the 182 replies, but: I have 4 LC items. 2qt dutch oven-- a little stained; 5 qt dutch oven --medium stained and then cracked- from a drop onto a pine wood floor; a flat bottomed wok--LOVE IT; and an enameled steel tea kettle---super cute but a PIECE OF CRAP. When I went to replace the 5qt dutch oven I was debating, LC or Staub, but instead I bought an Emile Henry (made in France) 'Flame' dutch oven. It's composition is a special ceramic. It weighs less, can be used stove top and oven and even in the microwave. Thus far, I've been loving it. Just something to consider! Thu Nov 05 17:46:06 -0800 2009 3208979 1116426 pletty