knuF

knuF t1_jaa2297 wrote

The next counterpoint for staub is their Dutch ovens have a bit more surface area for browning. I chose staub, but I do wish I had a creamy enamel interior… but the price made it an easy decision. I also remember reading cooking reviews and staub performed slightly better.

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knuF t1_j3pdf5f wrote

Yes they are better, but probably not by the price difference. Serious eats has a good comparison article on Dutch ovens.

Many articles will say that Staub slightly beats LC in cooking tests. They also have a slightly wider base for a larger searing surface. But the enamel is black, so seeing fond is hard, if that matters. The creamy interior of a LC makes for a nice visual when fond develops.

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