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Brewing beer, curing meat, or making cheese?

Given the choice of Staub basiers

sumrtym Jan 24, 2012 02:13 AM

Would you choose the standard with the honeycomb pattern on bottom, dimples on lid, or the W&S one that has neither (smooth)?

I'm kind of concerned about cleaning of the honeycomb pattern. Anyone have Staub pieces with it and how do you like them?

  1. m
    mikie Feb 18, 2012 06:06 PM

    I've got the Staub 2.5 qt braiser with the honeycomb bottom and use it regularly. It's not difficult to clean and it's supposed to help with release, can't say if it does or not. The nibs on the lid are supposed to help keep things moist, again, not sure if it really makes any difference, but it sounds good on paper. This is a good size for say 4 chicken breasts or similar. This is my favorite piece of cooking equipment, it's jsut right when you are not adding a lot of liquid as you would for a stew, for example.

    3 Replies
    1. re: mikie
      redbeanbun Feb 18, 2012 08:57 PM

      mikie, out of curiosity, when you sear meats, does it leave a honeycomb imprint?

      1. re: redbeanbun
        mikie Feb 19, 2012 05:18 AM

        I don't really sear that much in what I cook, at least not in the way one would sear on a grill for example. There are occasions where the pattern does show ever so slightly, but most of the time I'm browning with some olive oil in the bottom and I don't really notice the pattern. The honeycomb isn't very deep, so even if you were to sear, you would likely get some pattern but not much, at least not like I get on the grill when I do a steak.

        1. re: mikie
          wvgardener Feb 22, 2012 07:43 PM

          I have one of each in different sizes and see no difference in performance.

    2. w
      wihippie Feb 18, 2012 05:01 PM

      I have the 2 qt. WS braiser without the honeycomb bottom (non dimpled lid). I use it 2-3 times each week. I LOVE it! It's the perfect size for our regular meals (2 adults and 2 children). I also have a 5 1/2 qt. round for larger jobs like dumplings, soups, and stews.

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