Looking for a 6ish-qt Dutch Oven. My mother, who's a professional cook, has Le Creuset but tells me that Staub is nicer. Any opinions...
http://www.zappos.com/images/746/746...9-743505-p.jpg
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Looking for a 6ish-qt Dutch Oven. My mother, who's a professional cook, has Le Creuset but tells me that Staub is nicer. Any opinions...
http://www.zappos.com/images/746/746...9-743505-p.jpg
Are you a good enough cook to discern?
Le creuset lasts forever... and I seriously doubt it would keep anyone from reaching their full gastronomic potential. They're both probably more than adequate.
Besides the bird goes *inside* the pot.
I think this is hilarious. It's an S vs C debate ;) I've got L.C. from my family's kitchen still going strong what's not to love? I've seen the Staub wares and they look great too. I think it comes down to what appeals to you. Great gift btw cast iron is the best.
I own both. I don't think one could possibly tell the difference between one or the other in a finished dish, but in my opinion the staub is certainly more beautiful. If one was going to serve the chicken in the dish where it was roasted, I would choose the staub.
Don't pay full price for this stuff, pots and pans are simple tools and they'll get marked after their first couple of uses, so check out a factory store first if there is one around you. All of the stuff I bought was indistinguishable from 100% perfect and I saved like 60% over williams sonoma. Most effete elitist bike forum ever btw.
http://www.outletbound.com/cgi-bin/s...e=Le%20Creuset
This could easily deteriorate into another debate on which steel tubing is better. I have never heard of Staub, unless you mean Montreal Expos legend, Le Grand Orange, Rusty Staub. I have a Creuset that my mom scored at a garage sale. It is a nice chunk of iron.
How about another option?
http://www.roemertopf.de/english/
How could you possibly contemplate not taking your mother's advise, eh?
Yikes--Sorry I asked!!Quote:
Originally Posted by Too Tall
No I'm not good enough to discern the differences, but I'm into lifetime pieces and enjoy cooking with my other cast iron piece. Truthfully I'd never heard of Staub before & wanted a second opinion.
The important question--Which is C and which is S... ; )
try the martha stewart line at K mart
I've got the big one that makes cassoulet for 30 - not kidding did it for my office holiday party last week. It's a manly pot. It weighs a ton, comes in a wooden crate and took two people to get from the store to the car. Store it on a lower shelf and you get to do dead lifts just to get it to the stove. Weight training and cooking.
In the oven or on the top it rocks. It makes any other big pot pale in comparison. I've got a bunch of Creusets as well, but really no comparison. I feel the same way about my Staub that Charleton Heston felt about his guns.
Spendy, but put it on the holiday wish list, you won't be sorry.
Greg
Staub rocks for most applications, especially for roasting. The lids really do prevent condensation from making its way into the dish and deliver a wonderful result. I took a small saucepan and made an omlett souffle in it just for kicks and it released and could be lifted a few inches without a problem ... cool For a gratin dish, fry pan, etc. I would take Le Creuset just on cost grounds.
What you will have to pry from my cold dead hands is the Bourgeat copper I got from my wife that she got for a steal ... oh and the old Calphalon that weighed a ton and was broiler ready ... that fry pan kicks ass
Watoni can cook, I'd take his advice fer sher. Dewd, my go to sauce pot is large Bourgeat copper that I hauled back from the Professional chef's supply store in Paris...that and a pure copper sugar pot I use for jam. Kicks arse.
Haha The "C" is campy and the "S" is Shimano.
Ok Greg now you have me wondering about that pot. We throw large parties and I totally dig cooking for the masses. Is this what you have? 12 qt.
If price is an issue, they usually have Le Creuset dutch ovens at Marshall's for $100 or so.
I got that--I was asking this:Quote:
Originally Posted by Too Tall
Staub=Campagnolo
Le Creuset=Shimano
Or do I have it backwards...
America's Test Kitchen had a piece on Dutch Ovens not too long ago. I remember them speaking highly of the Batali stuff at Sur La Table, especially given it's price, http://www.surlatable.com/product/br...en%2C+4+qt..do.
jimi
We love our Le Creuset items, but we have the benefit of a factory outlet store close by that gets all of the factory seconds and blems for ridiculous deals. Oh the horror of a little bit of chipped enamel! Hell, I beat our cookware like it's my cross bike.
Batali is mi amigo. That looks great.
hahaah OK Musgrave there is no way I'm going to commit to that, I dodged and weaved already. They both are high end, which one looks better photograhed against a garage door?
Le Creuset can take a lickin'
http://i428.photobucket.com/albums/q...1/100_4018.jpg
a while back i wanted one of the smaller LC dutch ovens for making single meals, gravies etc. etc. the gf and i happened by an outlet and i picked something up for what seemed like a nice deal. we get back and there is the non-blem at williams and sonoma on clearance for less. i plotzed.Quote:
Originally Posted by zank
this is something i am finding is true pretty much all over. outlets seem to not be wonderful deals. a big time sale, 50-70% off, at bloomies or macy's or williams sonoma or whatev gets me a better deal than an outlet. further, i have noticed that places like polo outlets are serving up not just blems but different threads sewn to different tolerances ... lately, instead of hitting an outlet, i just go to the big boys on sale day.
good call. I suppose especially now with all of the crazy sales going on.Quote:
Originally Posted by gt6267a
Mrs. Musgrave senior has a kitchen full of Le Creuset stuff from T.J. Maxx if your into that sorta thing...
Hey you can't blame a guy for tryin' can ya...Quote:
Originally Posted by Too Tall
That's the one! It's an heirloom piece; and like a fine bike, it motivates me to make pot appropriate (mostly French and Italian) dishes. I'm accumulating a collection of braising cookbooks!Quote:
Originally Posted by Too Tall
Quote:
Originally Posted by zank
Dude...put the stuff with the benzene UNDER the hood in O-chem lab....
BTW - :biggrin:
better buzz than huffin' Mastik.
Can't resist, My wife hates it when I dutch oven her! Sorry had to say it.
Seriously though, when I worked at Williams Sonoma, we sold the you know what out of LC. I had customers come in and tell me that they pass down generations. You will not go wrong with it.
Cast iron Rocks.
OK - I'll aknowledge that I'm not much of a cook so I would probably miss the subtleties between any of these dutch ovens but what about Lodge cast iron? It obviously doesn't have the enamel coating but it should certainly last a lifetime. I guess that seasoned bare cast iron will impart flavor to the food you're cooking and enamel won't? Just wondering...
Not in the least! I've got a bunch of Lodgeware including their CLASSIC campfire dutch oven...you know the one with a lid that has a raised edge for holding hot coals :) Cast iron is so nice. Three lodgeware skillets live on my stovetop, who the heck needs teflon yo? Just make sure other folks in your house understand you don't "wash" these pots. The big lodge dutch oven makes the best baked beans on g-ds green earth.Quote:
Originally Posted by Der_kruscher
One other choice Loge http://www.lodgemfg.com/lodge-enamel.asp
All will perform very similar to each other it mainly comes down to style, price, and ergonomics. Look at all of them if you can, touch feel see the differences it matter because you will be living with annoyances for a life time.
When it is time to buy shop around hit the outlets, know the full usual retail prices you would be amazed at what you can get for a deal at this time of the year.
Probably can't go wrong w/ either...of the two I've only used LC with zero complaints. I also have some 70s Belgian LC-knockoff stuff (Descoware) from eBay that I abuse.
It's funny that a cookware related thread on a bike forum is what it takes to get you to post! OT - but is your Kirk together yet?
Quote:
Originally Posted by big shanty
I've given up on asking that. Good to hear from him though.Quote:
Originally Posted by Der_kruscher
Still deliberating on a couple of final components....probably will be done in a month!