Staub 5-Quart Round Cocotte, Blue Review
I have happily owned a 4.5 qt Le Creuset for many years. But I kept hearing about this other great French company called Staub. I read many, many threads about which is better. When I found a great deal on the Staub 5 qt here on Amazon (sixty seven dollars), I jumped on it, despite the similarity in size of my LC. Well, I've had a few months with the Staub 5 qt cocotte, and here are my conclusions. So this review is for those of you who are agonizing over the Staub-LC decision.
I personally prefer the Le Creuset, BUT mainly for aesthetics and features. Performance-wise, I think they're really comparable. Granted, I am no great chef, but I can't really see a difference. Keep in mind that I cook mostly vegetarian so perhaps those who cook a lot of meat should take that in consideration.
HANDLES -- Staub wins. Easier to grip because they accommodate four fingers. I have tiny hands and the LC handles will fit three of my fingers. Not a big deal, certainly something that I had never noticed in all my years of owning LC. But a nice Staub feature, especially when the pot is full of food and has the lid on (very heavy!)
KNOB -- LC wins. People complain about the non-metal knob. Really? You're going to judge a 0 oven based on a knob that you can easily replace? You can buy the LC metal knob or just go down to your hardware store. But here's the thing that matters to me. The LC knob is totally flat. You can flip it upside down and it stays rock solid on your countertop. The Staub knob, while metal and very pretty and shiny, has a slight curve to it and while it does stay upside down, there's just a little bit of wobble (of course, you could replace this too!) Right now, I wouldn't store ingredients on the Staub lid, unlike the LC lid, which often holds my chopped vegetables waiting to go into the pot. In addition, I like that the phenolic LC knob doesn't get hot. This is a very useful feature to me. The few times I needed the lid to go into a very hot oven prior to owning the Staub, I used a screwdriver and took it out. Some people cover it in foil. Now I have the Staub for these purposes, so lucky me, best of both worlds.
LID -- LC wins. Regarding the braising spikes, like I said, I am not such a great cook that I would notice. But I do notice that Staub has these little speed bumps on the outer edge that prevent the lid from ever sitting completely flush with the pot. On the LC, the lid is completely tight. While some say it is better to have some ventilation, I don't agree, especially as I use the LC for storage in the fridge sometimes. If you find that condensation drips out of your LC, it's not because the lid is too tight -- your heat is too high.
INTERIOR -- Tie. In the end, I prefer the light interior of the LC. I think food looks better in it, and one of the reasons I love these beautiful French ovens is that you can serve out of them and save yourself some dishwashing. Maybe I just treat my cookware well but my LC interior after 7 years is still pretty nice and shiny. I don't bother bleaching the slight brown stains on the bottom, though I'm sure I could. That said, now that I have it, I use the Staub for the no-knead bread which can be kind of harsh on the light interior (I use my other LC for this, and it HAS made a difference in the interior). I would say that the interior, more than anything, is the deciding factor and it really is your personal preference.
QUALITY CONTROL -- LC wins. Every Staub I have ever seen (I have checked out quite a few in stores) has had little gashes in the rim of the lid and pot. I had to request a replacement for the first Staub I received because the pits and gashes were way too much for me (and I am not a perfectionist about these things). In fact, I kept the lid of the first one and the bottom of the second one because they fit better together! I have two LC French ovens. Both are perfect. I never appreciated how perfect until I compared them side by side with the Staub.
DELIGHT FACTOR -- LC wins. For all the reasons above, I just *love* cooking with my LC. I think their colors are cheerier, though not as elegant as Staub. Staub shading is beautiful!
So after all this, how can I possibly award Staub 5 stars? Because it is still an awesome piece of cookware. Beautiful, solid, wonderful to cook with. LC is my *personal* preference for *my* cooking and serving styles.
Best of luck with your decision. Perhaps you should let cost be your deciding factor and just look out for a good deal. They are out there, if you're patient! If you want to see them side by side in the store, I believe Sur La Table still carries both lines (as of this writing). Williams-Sonoma no longer does.
Staub 5-Quart Round Cocotte, Blue Feature
- Round French oven's durable, black-matte enameled interior doesn't need seasoning
- Made of cast iron with vibrant, enameled ceramic finish
- Features cast-iron handles and lid, ceramic base, and innovative self-basting spikes under lid
- Hand wash and dry; best used at low to medium settings; oven-safe to 500 degrees F
- 5-quart French oven measures 10-1/4 inches in diameter; lifetime limited warranty
Staub 5-Quart Round Cocotte, Blue Overview
The French oven is a timeless standby for stews, roasts, soups, casseroles and other one-pot classics. Staub has perfected this tradition in our signature "La Cocotte" French Oven, the choice of some of the world's best chefs. The design has self basting spikes for continuous, natural basting. When your meal is ready, La Cocotte moves beautifully from the stove to your table.
Staub 5-Quart Round Cocotte, Blue Specifications
"Cocotte" in French means "casserole," but there are a multitude of dishes that emerge delectably from Staub's signature French oven. This attractive 5-quart cocotte, available in an array of rich colors, is an ideal choice for slow-cooked stews and soups, casseroles, and roasted meats, as well as many other one-pot meals. Measuring 10-1/4 inches in diameter, the cocotte is constructed of durable cast iron with a black matte enameled interior and an enameled ceramic finish that extends to the pot and lid edges to prevent chipping and rusting. And with its decorative design, it serves as beautifully as it cooks.
Designed for oven or stovetop use, the cocotte features a smooth, heavy earthenware base that will never warp and can handle any cooking surface, including glass, induction, and convection. Like the pot itself, the handles and lid are cast iron for durability and even heat distribution and retention (handles and brass or stainless steel lid knobs do get hot, so use caution). The lid features innovative self-basting spikes to continually redistribute juices back to the ingredients as they cook. The black-matte enameled interior doesn't need seasoning and, as cooking oils seep into the pores over time, will become a self-seasoned, non-stick surface. Oven-safe to 500 degrees F, Staub's French oven doesn't need high heat and so should be used on low to medium settings. For best care, use with silicone or wooden utensils and wash by hand with non-abrasive cleaners. The cocotte comes with a limited lifetime warranty. Made in France.
From the Manufacturer
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Why Cast Iron?
- Retains and redistributes heat for long periods of time
- Perfect for slow-cooking meals
- Perfect for beginners and professional cooks
Why Staub Enameled Cast Iron?
Because of its outstanding performance Staub is used and praised by the most celebrated chefs around the world.
- Self-basting spikes underneath the lid ensure continuous, natural basting
- The more you use your Staub product, the better it gets! Oils used when cooking will penetrate the pores of the matte enamel and create a natural, smooth, nonstick surface
- Special, smooth ceramic bottom is usable on all heat sources
- Lids feature stylish solid brass and stainless steel knobs
- Staub enameled cast iron products are highly durable, do not discolor or rust, resist chipping, do not require seasoning, and are ready to use immediately
*** Product Information and Prices Stored: Mar 11, 2010 06:14:40
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