Questions about French/Dutch ovens.
Ok, so I just bought a very lovely Staub dutch oven. I chose the Staub 8qt round over the equivalent Le Creuset version, because of the matte black enamel interior that does not show stains like the LC, and because of the stainless steel knob that can sustain higher oven temps. The "basting spikes" on the inside of the lid were interesting, too. The pot seems very well made, but the top does not fit as tightly as I expected. When boiling or even simmering water with the lid on, a fairly large about of steam escapes from the pot.
Is this normal? Should I be concerned enough to take the pot back? Does anybody have any opinions about Staub versus Le Creuset Dutch ovens?
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8 Comments:
My Le Creuset does not allow steam out like that. It is very good fit with the lids. I do not own any Staub.
JerzeeTomato at 10:12PM on 11/09/07
Ditto with my Le Creuset. The stains (minor discoloration) on the white enamel just show that it is well used, which is fine with me. I would definitely take the Staub back.
ride&cook at 6:48AM on 11/10/07
Damn. I've sort of reached that conclusion as well, but I'm reluctant. Staub supporters that I've found claim that it browns better than LC, which i like, and the color of the pot is spectacular (lame, I know). Plus the damned thing weighs a ton, which makes returning it a real chore. The lid makes me feel like the pot is not as well made as it should be, though, so I guess it has to go. For the price the thing should be perfect.
Thanks for the input.
empath at 7:03AM on 11/10/07
Maybe you just got one that isn't sealing correctly! I'd definitely return it. If you get a second one like that, please post about it.
Curlz at 10:46AM on 11/10/07
I've actually decided to take a chance on the Staub. A chef friend of mine tells me that it should be fine, and if I don't think it works properly after today's Beef and Barolo then I will address the problem directly with Staub next week. It does have a lifetime warranty for defects so I figure they'll help me out if it is a genuine problem. There is too much about the pot I like for me to just give up and go with the LC, especially since LC doesn't make the 8qt round size that I really want.
Dammit, all I want is a major-league braising oven for the winter!
empath at 3:20PM on 11/10/07
I've owned LeCreuset for over 20 years and even the largest French oven doesn't let steam escape. I'd contact Staub if I were you. Those pans are supposed to be so tough, you don't throw them away, you bequeath them.
As for the stains on my LeCreuset pan lining, I refer to my pans as "properly stained." I consider it more a "patina" than a stain.
chiff0nade at 7:16PM on 11/10/07
all my pots/pans are cast iron, yes they are more trouble than the fancy stuff but i won't use anything else. hell, i can put them directly on the bbq pit. they cook more evenly than any other pots or pans, i don't care what the manufacturers of the other stuff promise, you can't beat cast iron.
olddad at 7:47PM on 11/10/07
You know...timing is everything. I used my 13 quart oval French oven this weekend for my daughter's birthday. I took special notice of whether or not steam was escaping from the lid. It lost no steam. I was also pleasantly surprised that I could use it on the stovetop.
chiff0nade at 4:18PM on 11/12/07