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XRaVeNX t1_ixny01k wrote

Reply to comment by heyyohighHo in BIFL Dutch oven: Le Creuset vs Lodge by DesignerAccount

I personally like the white/cream colour of insides of the Le Creuset because you can see how much browning has happened when you cook easier than the black finish on Staub.

But otherwise, Staub and Le Creuset both are great for enameled cast iron.

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Lavaine170 t1_ixo32f0 wrote

I don't understand the "you can't see the browning in a Staub" argument. I've never had an issue seeing browning in my Staub or any of my bare cast iron. Do people not use the lights when they cook, or what?

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modernwunder t1_ixo8tym wrote

Contrast helps when you are uncertain ot have low light kitchens (👋)

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HowWoolattheMoon t1_ixol1pe wrote

Do you by chance have very young eyes? Mine have gotten so much worse in my old age...

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jankyj t1_ixoij04 wrote

You can see a fond forming much easier in a light coloured pan.

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suckmydicktonight t1_ixoq1ri wrote

People don’t have issues seeing “fond” development in cast iron pots.

And how many people develop fonds in their Staubs?

Can’t they pull out their spatulas and see?

Questions that have always kept me up at night….

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