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You’ve graduated from ramen noodles and Hot Pockets, so what are you still doing with those hoary, second-rate pots and pans? A heavy, enameled cast-iron cocotte like this one from Staub is the perfect piece to upgrade your kitchenware collection to adult status. And with its sturdy design, even heat conduction, and special “self-basting” spiked lid, this powerhouse of a pot will last as long as you do.
Staub Round Cocotte
Staub, $189.95 for the 5-quart size (other sizes available)
Vic383 where did you buy your discounted staub for $70?
I can see both sides of the pricing argument. I have cookware that's priced all over the map, and if you know your cookware you can always (okay, usually) get good results.
Sometimes, at least with me, I get a wild hair to buy something really pricey for the kitchen just because. You may recoil in horror, but sometimes people just plain get a buzz buying something that has a really good...+READ
I can see both sides of the pricing argument. I have cookware that's priced all over the map, and if you know your cookware you can always (okay, usually) get good results.
Sometimes, at least with me, I get a wild hair to buy something really pricey for the kitchen just because. You may recoil in horror, but sometimes people just plain get a buzz buying something that has a really good reputation and is really obscenely expensive. Staub falls into that category for me, I have a few LC pieces, and several lodge and other mutt cast iron pieces- if seasoned right they all deliver.
I don't have anything by Staub yet, but despite my relatively advanced age and not really needing anything pot/panwise for my kitchen, I'll probably get something by Staub, maybe in the next year. It's so classic and gorgeous. But I don't NEED any. I don't need a whole cupboard full of various vinegars or a whole cabinet full of herbs and spices so crammed full something falls out every time I open it, either. It's all fun and experimental and tasty, after all!
That's my story and i'm stickin' with it.-COLLAPSE
Got a new 8 qt Staub oven on sale for $70 clearance. You do not need a fortune to buy it, just patience to wait for a good sale. It is my second Staub and I have 2 LC also.
IMO, Staub has a slight advantage over LC because it develops a fond better and is easier to clean. LC enamel can discolor. But both are excellent choices and I happily cook in both.
I have both and they really cook similarly. Either one is excellent cookware.
The Staub seems to develop a fond a bit better when searing something and the black doesn't shcw any stains. Occassionally my LC needs scrubbing with some barkeepers friend to get off discolorations. LC has a slight advantage when non-stick is needed, but this may change as my Staub becomes more seasoned.
I have both LC and Staub I love both but the Staub cleans up soooooo much easier
TO tinker-- it is easier to get it off just after you finish your last bite not an hour later for both
soak with water and a good nylon brush will get it off
The brown stuff on the side and bottom of the pan is for the sauce so add a bit of anything acidic
white or red white ( I hardly ever buy wine so I use vinegar...+READ
I have both LC and Staub I love both but the Staub cleans up soooooo much easier
TO tinker-- it is easier to get it off just after you finish your last bite not an hour later for both
soak with water and a good nylon brush will get it off
The brown stuff on the side and bottom of the pan is for the sauce so add a bit of anything acidic
white or red white ( I hardly ever buy wine so I use vinegar or lemon or a vinegarette spoonful) and bam that and a wooden spoon and it is off the sides and bottoms and on its way to sauce when you add 2 spoonfuls of the liquids from the pot that you poured out so you could gather the font-COLLAPSE
josiepk, you don't say exactly why you feel LC is better than Staub. In fact, you make the statement that it is, but then you use completely irrelevant qualifiers to back up your statement (I.e. "is not toxic- ceramic" - so is Le Creuset. "It braises like nobody's business" - so does LC. "It cooks in the oven like a slow cooker" - so does LC)
My biggest beef with Staub dutch ovens is that they...+READ
josiepk, you don't say exactly why you feel LC is better than Staub. In fact, you make the statement that it is, but then you use completely irrelevant qualifiers to back up your statement (I.e. "is not toxic- ceramic" - so is Le Creuset. "It braises like nobody's business" - so does LC. "It cooks in the oven like a slow cooker" - so does LC)
My biggest beef with Staub dutch ovens is that they have dark interiors. Dark interiors make it difficult to see the fond developing, and therefore can make it far too easy to overcook/burn. Once your fond is burned, you've ruined your pan sauce. So given that all other elements are equal, I'd go with LC over Staub any day.
Mr Taster-COLLAPSE
Staub is much better than Le Creuset. Staubs interior cleans up in a snap- never sticks and not toxic- ceramic . It braises like nobody's business. it cooks in the oven like a slow cooker-- my chicken comes out so so so so tender-- I have never had chicken like this ever,
Heres a IDEA! do what I did-- if $200 is too much for a piece of cookware-- ask someone to get as a gift. My boyfreind bought...+READ
Staub is much better than Le Creuset. Staubs interior cleans up in a snap- never sticks and not toxic- ceramic . It braises like nobody's business. it cooks in the oven like a slow cooker-- my chicken comes out so so so so tender-- I have never had chicken like this ever,
Heres a IDEA! do what I did-- if $200 is too much for a piece of cookware-- ask someone to get as a gift. My boyfreind bought me a 6 quart coq a vin coquette (with cute chicken handle) as a gift . we started buying each other sensible gifts now-- I bought him knives, etc
The $200 for the Staub is SO WORTH IT. You do get what you pay for this-- it has superior interior and it does preform better than the $40 ones. I LOVE MINE. best gift ever i have got.-COLLAPSE
Deborah L., I checked under the cast iron cleaning tips and they are a little different than the Staub linterior I think? I need to get the last of the small bits of burnt on black from the bottom of the Staub and I did not see any type of cleaning solution that might take care of that. There were a lot of procedures but all seemed to be like for the old fashion type skillets and cookware and not...+READ
Deborah L., I checked under the cast iron cleaning tips and they are a little different than the Staub linterior I think? I need to get the last of the small bits of burnt on black from the bottom of the Staub and I did not see any type of cleaning solution that might take care of that. There were a lot of procedures but all seemed to be like for the old fashion type skillets and cookware and not the new Staub type interior I believe. Thanks anyhow as I have a regular cast iron skillet that needs some work on and the suggestions are great for it. If anyone has any suggestions other than hot water and soap for the Staub, let me know. I would never want to go through this type of cleaning again. I was almost 45 minutes working on the little bits that were on like baked into the bottom almost and still have a little more to go. Even the nylon scrubby did not work.-COLLAPSE
Interesting that so many had opinions without trying a pot Having years of regular cookware I finally bought some after reading many reviews I do not want items made in China with their blatant disregard for rules and quality My MS pot is looking shabby ( made in China) My Chantal bought on sale looks new after 20 years Enamel on steel and made to last I was intrigued by cast iron devotees After...+READ
Interesting that so many had opinions without trying a pot Having years of regular cookware I finally bought some after reading many reviews I do not want items made in China with their blatant disregard for rules and quality My MS pot is looking shabby ( made in China) My Chantal bought on sale looks new after 20 years Enamel on steel and made to last I was intrigued by cast iron devotees After buying 2 LC and 2 Staub all on sale Here is my opinion The Staub has much much thicker enamel and is a breeze to clean For the LC, it is an act of love to cook and clean and I put myself in a slowed down mode For the amt of meals these will seve- the outlay of cash is well worth it as these are used daily and sometimes twice a day We need to think of our health and look at what we cook on and serve on as silicone is turning up INSIDE us and we need to get rid of the teflon items we have and find alternatives like glass plates and enameled glass pots and pans
Staub enamel is incredibly beautiful and it is so pretty in the light It was made to last for the restaurant trade My LC is pretty too in a different way Cleaning is with liquid soap or a soak or with oxiclean and water in a soak and everything zips off-COLLAPSE
Tinker, here are some tips for seasoning/caring for cast iron from CHOW.com:
http://www.chow.com/stories/10413
Hope this info helps!
Deborah from CHOW
What is used for Staub cast iron interiors other than soaking with hot water and soap? I have burnt on black matter that is taking a pick practically to get it to release. I have used nylon scrapping pads, brushes etc. I have Bar Keepers Friend but I doubt that is a good solution to use. I just want to be prepared the next time I burn rice like I did this time.
I agree, Staub is a little pricey but if you look around online you can find some pretty decent deals. I found a great deal on the 5 quart pot at http://www.katom.com. I waited a few days to get it, but waiting didn't bother me too much since the shipping was free. I love it, it's my first piece of cast iron cookware and it's absolutely amazing. I don't think I could afford to replace all my pots...+READ
I agree, Staub is a little pricey but if you look around online you can find some pretty decent deals. I found a great deal on the 5 quart pot at http://www.katom.com. I waited a few days to get it, but waiting didn't bother me too much since the shipping was free. I love it, it's my first piece of cast iron cookware and it's absolutely amazing. I don't think I could afford to replace all my pots and pans with Staub cookware, but I will absolutely buy a few more.-COLLAPSE
I will agree $200 is alot for a dutch oven but it is a purchase for a lifetime. if you get 20 years of good meals the price, seems small. It is a generational gap in my opinion in that few invest in qaulity goods these days, everybody buys the cheapest product made by laborers in terrible conditions. there is somthing to say about saving for ad investing in good cookware, though I agree there are...+READ
I will agree $200 is alot for a dutch oven but it is a purchase for a lifetime. if you get 20 years of good meals the price, seems small. It is a generational gap in my opinion in that few invest in qaulity goods these days, everybody buys the cheapest product made by laborers in terrible conditions. there is somthing to say about saving for ad investing in good cookware, though I agree there are several other brands that are cheaper.-COLLAPSE
Just finished replying to another staub buyer. He recommended the tramontina, chefmate etc. The only problem is there are none to be found. I tried Walmarts, can not even order online. There are none in the 6.5 qts in the stores. 3.5 yes thank goodness. Then I read where they stain horribly. I drifted over to Target. They have not had chefmate for months. Drat it, I just missed bidding on used...+READ
Just finished replying to another staub buyer. He recommended the tramontina, chefmate etc. The only problem is there are none to be found. I tried Walmarts, can not even order online. There are none in the 6.5 qts in the stores. 3.5 yes thank goodness. Then I read where they stain horribly. I drifted over to Target. They have not had chefmate for months. Drat it, I just missed bidding on used one that went for $20 almost on ebay with just a chip off the side. Anyhow, I will try and find a sale one when colors are marked down in some brand. I would love staub just because inside is black--have to be a good sale. Please notify me anyone if you see a good clearance; any size 5qts and up.-COLLAPSE
Being a "fiscally-challenged" "grown-up" I feel that it should be pointed out that there is really no need to spend "big bucks" on your cookware. That is just a mind-game people play with themselves to try to impress either themselves or others.
If you are selective, you really don't need "big name" products.
Over a period of time, I went to Wal-Mart and for less than $80.00 TOTAL was able to...+READ
Being a "fiscally-challenged" "grown-up" I feel that it should be pointed out that there is really no need to spend "big bucks" on your cookware. That is just a mind-game people play with themselves to try to impress either themselves or others.
If you are selective, you really don't need "big name" products.
Over a period of time, I went to Wal-Mart and for less than $80.00 TOTAL was able to buy "3" Tramontina emerald-green enameled cast iron pieces that deliver DELICIOUS results: a 6.5-qt Dutch oven, a 3-qt braiser and an 11.75 inch saute pan.
I have a friend who paid more than $200.00 on just her Dutch oven and she herself has said that my pieces yield much better results than hers do.
So you DON'T have to "break the bank" to get good cookware.
I regularly use my pieces to make soups, stews, chili, spaghetti, eggs, hash, fried potatoes, etc. I don't have any ugly stains or problems with sticking, either.
I just feel that the point should be made that even those of use who don't have money to waste on fancy "name-brands" still can find good cookware, that's all.
Happy cooking to all!!-COLLAPSE
antepidemont,
The one important thing that enameled cast iron has is that it is non-reactive. That means no rusting and seasoning, and more importantly you can cook acidic foods in it. No matter how well I season a cast iron pan/pot, I'm not cooking a tomato ragu in it, or a sauerbraten.
I've had my Batali 6-quart enameled iron pot for a year now. Nothing better for soups, stews, and braises, and it was on sale on Amazon for $70 shipped. The Batali vs Crueset debate is just as applicable as the Batali vs Staub thread.
http://www.chowhound.com/topics/348179#2069278
I recently went out to replace a beautiful Cousances enameled cast-iron pot and about soiled myself when I saw that it was two hundred bucks. Ended up getting the same size in enameled-steel grannyware for seventeen bucks, and I have not looked back. I can buy a hell of a lot of delicious food for one hundred and eighty-three dollaars.
I love my thirty-dollar Lodge skillet but I just don't see...+READ
I recently went out to replace a beautiful Cousances enameled cast-iron pot and about soiled myself when I saw that it was two hundred bucks. Ended up getting the same size in enameled-steel grannyware for seventeen bucks, and I have not looked back. I can buy a hell of a lot of delicious food for one hundred and eighty-three dollaars.
I love my thirty-dollar Lodge skillet but I just don't see the point of enameled cast iron. It doesn't conduct heat well, it doesn't enhance the fond, you don't need the thermal inertia in a saucepan, and it's crazy expensive. Oh yeah it is pretty but if I decide to decorate my kitchen I will use paint. Maybe new curtains.
Completely grown-up here btw. Still eat ramen, have only had Hot Pockets a few times, when I had this one crap job with a freezer full of them in the break room.-COLLAPSE
inuksuk said: "I owned their best buy Chefmate pot, the one in the picture, even the same colour, and I watched as a batch of not unusually sticky polenta stripped chips of the enamel off of the bottom of the pot."
That's unfortunate. And that's Chinese quality control versus French quality control.
But, on a more positive note, I've used my Chefmate cast iron pot for close to 40 loaves of the...+READ
inuksuk said: "I owned their best buy Chefmate pot, the one in the picture, even the same colour, and I watched as a batch of not unusually sticky polenta stripped chips of the enamel off of the bottom of the pot."
That's unfortunate. And that's Chinese quality control versus French quality control.
But, on a more positive note, I've used my Chefmate cast iron pot for close to 40 loaves of the "no knead" bread, and it's chuggin' along just fine.
Why do I use the Chefmate for my bread? 'Cuz my LC oval doesn't fit into my little countertop oven!
http://img81.imageshack.us/img81/3367/dscn1368pp9.jpg
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.-COLLAPSE
In defense of Chow, I'm pretty damn poor (just graduated, work for a non-profit) but I love hearing reviews about the highest quality cookware. Why? Because after learning about the different brands, I go to their outlets, go on Craigslist, ebay, etc. to buy these great products in my price range. For example, I recently bought 3 Le Creuset items for $130. Retail, they would have set me back well...+READ
In defense of Chow, I'm pretty damn poor (just graduated, work for a non-profit) but I love hearing reviews about the highest quality cookware. Why? Because after learning about the different brands, I go to their outlets, go on Craigslist, ebay, etc. to buy these great products in my price range. For example, I recently bought 3 Le Creuset items for $130. Retail, they would have set me back well over $350. Yeah, it would be easier to read this article and hop down to the nearest Williams-Sonoma to pick it up retail, but damn, that would just take all the fun out of it!-COLLAPSE
Joe Blowe, with all respect, you and Cooks Illustrated could not be more wrong. Thin cast iron with an inferior enamel coating can look good in a poorly considered test or two but when it comes to long term use it all falls apart. In my case literally. I owned their best buy Chefmate pot, the one in the picture, even the same colour, and I watched as a batch of not unusually sticky polenta...+READ
Joe Blowe, with all respect, you and Cooks Illustrated could not be more wrong. Thin cast iron with an inferior enamel coating can look good in a poorly considered test or two but when it comes to long term use it all falls apart. In my case literally. I owned their best buy Chefmate pot, the one in the picture, even the same colour, and I watched as a batch of not unusually sticky polenta stripped chips of the enamel off of the bottom of the pot. Enamel cast iron cookware is just another case of "you get what you pay for." Staub, yes, is heavier than Le Creuset. That's not the only reason it is better but probably the first.-COLLAPSE
I basically agree with Mawrter. Relatively speaking, cast iron is cast iron -- you don't need a $200 pot when a $40 one will do...
http://www.cooksillustrated.com/images/document/testing/JF07_RatingDutchOvens.pdf
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No way Staub. Those suckers are even heavier than LeCreuset.
Uh, wow. That's some pretty spectacular classism you've got going there. Better not share this opinion piece with any of the many very grown-up people I know who have prepared a lifetime's worth of food (some great and some not) on ... "hoary, second-rate pots and pans".
I'd love to have a Staub. but I'm not sure I'll ever commit nearly $200 on a single pot, however nice it may be. And I'm not...+READ
Uh, wow. That's some pretty spectacular classism you've got going there. Better not share this opinion piece with any of the many very grown-up people I know who have prepared a lifetime's worth of food (some great and some not) on ... "hoary, second-rate pots and pans".
I'd love to have a Staub. but I'm not sure I'll ever commit nearly $200 on a single pot, however nice it may be. And I'm not exactly making ramen noodles and Hot Whatever That Cap Is. It's a really interesting statement that a $200 piece of kitchen equipment is what confers "adult" status.
There are some worthwhile features of chow dot com. But this unambiguous attitude that the one-and-only intended audience is that of extremely affluent, extremely young people is a giant turn-off for those of us that are not.
Ironically, I personally am not *that* far away your intended audience.... so if *I* feel this way, I can just imagine the effect your tone must have on readers who are farther off your ideal demographic.-COLLAPSE
Because they raised the prices so much...I no longer can put them in my new restaurant...too bad they are fantastic!