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Reply to "Dutch oven recommendations?"
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[quote=Anonymous][quote=Anonymous][quote=Anonymous]Staub.[/quote] I second Staub, certainly over Le Creuset. It has a metal knob not plastic, a black cast iron interior which is better for browning and easier to keep clean, and the nubs/spikes in the lid to help condensate liquid to drip back in the pot.[/quote] Actually, the Staub dutch ovens have a matte black enamel interior, not bare cast iron. It is easier to clean because you cannot see discolorations due to the dark color. I own both and have never noticed a difference in performance.[/quote]
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