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MonaMayI t1_ja7ybs3 wrote

I prefer Staub for investment enamel cookware. The handles come as metal standard, the insides are black, not white, so you avoid seeing staining. Mine is going on 12 years now and, while the outside could use a little time with some BKF, it’s still in pristine condition with heavy use.

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pork_fried_christ t1_ja8mzi9 wrote

Counterpoint, the black enamel is exactly why I don’t prefer staub. I want to see the fond form and watch for burning.

Your staub is still stained.

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knuF t1_jaa2297 wrote

The next counterpoint for staub is their Dutch ovens have a bit more surface area for browning. I chose staub, but I do wish I had a creamy enamel interior… but the price made it an easy decision. I also remember reading cooking reviews and staub performed slightly better.

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pork_fried_christ t1_jaaw1sl wrote

So my view on the price is a bit skewed because I used to work with a guy that also worked at bed bath and beyond and got me hooked up on the 7.25qt Le Crueset for $175. Since falling in love, I’d buy it for full price tomorrow and have no regret but before I got it I was definitely considering staub. Like I said, I didn’t prefer the black enamel because it hides the fond, but I DID like the points around the lid to condense steam when braising. They are definitely a really high quality product.

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knuF t1_jaaxkiu wrote

Man you got a slick deal that's for sure!

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Blue-Bird780 t1_ja9owcm wrote

Yeah after buying a Staub 7qt for a steal I wish I could have got my hands on a Le Creuset for the same price. It actually really irks me to not be able to see the fond develop

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