Written by adam on Feb 13, 2007
Kitchen Gear: Staub Cast Enamel
Most home chefs might think of Le Creuset when they ponder enamel coated cast iron pots, and why shouldn't they? It is some of the best cookware you can buy. But what many people do not know is that there is a lower cost alternative that is just as good as Le Creuset. I am talking about Staub.
This Christmas, Santa Claus granted my wish for a cast-iron enamel coated cooking pot. When I received a Staub Blue Cocotte, I didn't know what to expect. My first reaction was that of fear; feat that this pot was a cheap knockoff found on the shelves of Tuesday Morning or the 99ยข store. Honestly, that was my ignorance since I didn't know any better.
Now after a number of uses, including this totally awesome batch of chili, I am sold on the quality of Staub.
Like Le Crueset, Staub is a French company. But the prices on the Staub Pots (aff)
are significantly lower. Like 35%-40% lower in some cases. But the quality remains the same.
The pots are cast iron, which we all know has great heating properties such as even heat distribution and extended heat retention. When the enamel coating is added, the value of these pots jump way up. The enamel gives the pot a non-stick property as well as protecting the food from reacting with the iron. Some food tastes good with iron, some does not. And acidic foods will not eat away at the enamel coating as they would on bare iron.
Combine all the above properties and you get a versatile piece of cookware that is able to go from stovetop to oven and back or directly onto the grill or smoker. Any soot or ash will wipe right off.
I have been nothing but pleased with Staub, and I thank Santa Claus very much for getting my letter and granting my Christmas wish. No more will I think of Le Creuset as the answer to the enamel pot question.
Responses to "Kitchen Gear: Staub Cast Enamel" ...
Adam,
I've been using cast iron pots and pans for years and they're great. I noticed you said that the enamel coating added value and increased the non-stick surface of the pots.
But I have a question, Doesn't the enamel chip? Making the pot useless.
Robert
Absolutely the enamel will chip if not handled properly. Really, it's quite sturdy, but you should stay away from big metal utensils or knives. Basically, just be careful not to bang it around.
Don't get a white enameled pot, though. I've got a white Le Creuset pot, and it *never* looks clean. Bleaching it helps, but not enough.
adam
Right on, Aaron. That principle should be applied throughout the kitchen. Our sink is white. Or should I say WAS white.
Since winter of 2004, I have been exploring the world of cooking and helping out my fellow men in their quests to better themselves in the kitchen. My name is Adam Byrd, you can learn more about me and my mission on my