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Senior Cook
I like my old seasoned cast iron pans but have been thinking of getting an enameled cast iron like Le Creuset for foods that can discolor. Williams Sonoma and some other stores are having specials on Staub pans. Staub is also enameled cast iron made in France but with dark interiors.
Does anyone have a preference? I like the look and colors of the Staub and the special price right now makes it a better buy. Also, I have heard that Le Creuset is now being made in China, which normally means a downgrade of quality.
Staub has a "Cocotte" with little bumps on the lid so juices will condense and drip onto the food. Does this make for better cooking?
Does anyone have a preference? I like the look and colors of the Staub and the special price right now makes it a better buy. Also, I have heard that Le Creuset is now being made in China, which normally means a downgrade of quality.
Staub has a "Cocotte" with little bumps on the lid so juices will condense and drip onto the food. Does this make for better cooking?