Dutch oven recommendations?

[Anonymous]

OP here. I've never even heard of Staub before this thread, and am in my mid-20s, so I'm not sure what all the buzz is about. I HAVE, however, heard exclamations from many cooks, older and younger, regarding their Le Creusets but wanted to get some other opinions on whether they're worth the $$$. I will look into Staub but probably end up asking for an LC for Christmas! I need one that's at least 6+ quarts, so I'm looking at the 7 1/4 qt size.

[Anonymous]

Anonymous wrote:No - I don't recommend Dutch ovens. I hate it when DH does that...

Haha! Good one!

[Anonymous]

Anonymous wrote:OP here. I've never even heard of Staub before this thread, and am in my mid-20s, so I'm not sure what all the buzz is about. I HAVE, however, heard exclamations from many cooks, older and younger, regarding their Le Creusets but wanted to get some other opinions on whether they're worth the $$$. I will look into Staub but probably end up asking for an LC for Christmas! I need one that's at least 6+ quarts, so I'm looking at the 7 1/4 qt size.

If you are buying a fairly large dutch oven, the fact that Le Creuset is a bit lighter than Staub may matter to you.

You may already have found this, but here is a recent discussion from Chowhound that gives people's perspectives:

http://chowhound.chow.com/topics/851505

Basically, most people agree that it comes down to personal preference - whether you like a light or dark interior (the material being the same, both enamel), which you like better visually (some people get excited about the rooster on Staub's coq au vin pot, which I personally find kitschy), etc. Both clean up equally well, but the Le Creuset, since it has a light interior, may show discoloration after prolonged use at higher temperatures.

Le Creuset is known for its excellent customer service and warranty, and will usually even replace pots that are broken due to your fault. Also, FWIW, they have recently improved their enamel and composite knobs, which are now rated to temperatures near 500F.

Overall, both brands are great, and while I do think they are a bit overpriced, they are worth the money, IMO.

[Anonymous]

Anonymous wrote:

Anonymous wrote:OP here. I've never even heard of Staub before this thread, and am in my mid-20s, so I'm not sure what all the buzz is about. I HAVE, however, heard exclamations from many cooks, older and younger, regarding their Le Creusets but wanted to get some other opinions on whether they're worth the $$$. I will look into Staub but probably end up asking for an LC for Christmas! I need one that's at least 6+ quarts, so I'm looking at the 7 1/4 qt size.

If you are buying a fairly large dutch oven, the fact that Le Creuset is a bit lighter than Staub may matter to you.

You may already have found this, but here is a recent discussion from Chowhound that gives people's perspectives:

http://chowhound.chow.com/topics/851505

Basically, most people agree that it comes down to personal preference - whether you like a light or dark interior (the material being the same, both enamel), which you like better visually (some people get excited about the rooster on Staub's coq au vin pot, which I personally find kitschy), etc. Both clean up equally well, but the Le Creuset, since it has a light interior, may show discoloration after prolonged use at higher temperatures.

Le Creuset is known for its excellent customer service and warranty, and will usually even replace pots that are broken due to your fault. Also, FWIW, they have recently improved their enamel and composite knobs, which are now rated to temperatures near 500F.

Overall, both brands are great, and while I do think they are a bit overpriced, they are worth the money, IMO.

I have recently looked into this issue, and thought I'd add the LONG Le Creuset vs. Staub thread that is mentioned in the other thread linked above:

http://chowhound.chow.com/topics/469551

I ended up settling on Le Creuset for various reasons, one of them being that that's what I had already inherited from my grandmother. After much research, I do not buy into the idea that Staub is a superior product. The more non-stick interior may appeal more to Americans (who love non-stick cookware), but it is a non-factor to me in a Dutch oven.

[Anonymous]

Anonymous wrote:Goose Down Duvet.

*snicker* I immediately thought this too.

[Anonymous]

I would save your money and get a Tremontina. They are fine, just as nice as Le Creuset IMO and half the price. Neither of the others are worth the premium cost, IMO. I am perfectly happy with my Tremontina and use it several times a week. I have had it for at least ten years and it looks perfect.

[Anonymous]

Costo has a house-brand 6.5 qt enameled cast iron dutch oven on its website for $89.99. It is made in France and has good reviews:

http://www.costco.com/Kirkland-Signature™-6.5-Qt.-Enameled-Cast-Iron-Round-French-Oven.product.100090986.html?catalogId=10701&keyword=enameled+cast+iron&langId=-1&storeId=10301&refine=

You do not have to be a member to buy it. I have a smaller Le Creuset but am thinking of buying this larger pot for myself for Christmas.

The great thing about Costco is that they take almost anything back at any time.