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heyyohighHo t1_ixnvyd9 wrote

I work at a store that sells le creuset, Staub, and lodge.

For enamled cast iron I wouldn't do lodge, i have had 3 returns this year of them chipping and cracking within a month of purchase, Once from le creuset this year and no returns for Staub. Personally Staub is my favorite, they keep more moisture and show less staining since their enamel is black not white/cream.

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XRaVeNX t1_ixny01k wrote

I personally like the white/cream colour of insides of the Le Creuset because you can see how much browning has happened when you cook easier than the black finish on Staub.

But otherwise, Staub and Le Creuset both are great for enameled cast iron.

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Lavaine170 t1_ixo32f0 wrote

I don't understand the "you can't see the browning in a Staub" argument. I've never had an issue seeing browning in my Staub or any of my bare cast iron. Do people not use the lights when they cook, or what?

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modernwunder t1_ixo8tym wrote

Contrast helps when you are uncertain ot have low light kitchens (👋)

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HowWoolattheMoon t1_ixol1pe wrote

Do you by chance have very young eyes? Mine have gotten so much worse in my old age...

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jankyj t1_ixoij04 wrote

You can see a fond forming much easier in a light coloured pan.

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suckmydicktonight t1_ixoq1ri wrote

People don’t have issues seeing “fond” development in cast iron pots.

And how many people develop fonds in their Staubs?

Can’t they pull out their spatulas and see?

Questions that have always kept me up at night….

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Witchy_Underpinnings t1_ixoi5nu wrote

I have all 3 and use them all for a variety of things, but mostly baking hearth style breads. That means they’re routinely dealing with the highest temps my ovens will crank out, like 450 to 500 Fahrenheit. I’ve had them all at least 5 years at this point. The Staub and Le Cruset are holding up really well. The lodge has some chips in the enamel and some scratches. It also has some stains which will never come out. Staub is my favorite of the three and is the workhorse of my kitchen.

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nicoke17 t1_ixoy7wb wrote

My step mom cooks almost everyday and goes through lodge dutch oven in less than year. I thought it was just user error on her end but after the third one chipped and the enamel cracked, she finally got a le creuset for Christmas 2021 and has no trouble since.

I bought a le creuset dutch in 2015. It has been our biggest pot for those years so we were using it up to 3 times a week at one point. Other than some mild discoloration on the bottom, the inside still looks good as it did the day I bought it.

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bardemgoluti t1_ixt3mdj wrote

Exactly my experience with Lodge. Started cracking and then rust came to the party.

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