Staub or Le Creuset

[highchef]

Is there a difference in heat conduction with the two finishes? I have several pieces of Le Creuset, and I love it, but I have become enamored with a little Staub saucepan. I 've had chipping problems with the LeCruset before, and don't want to commit to another piece of kitchen candy if it's going to have the same problem. I need a good sauce pan, and it needs to be a workhorse. I've considered along the all clad etc. Lines, and may well go there, but I am so spoiled by the heat retention properties of the cast-iron/enamel. Does anyone know of any big differences between the brands that may be a tipping point? Does anyone have a sauce pan that they adore? Help, please!

[weinoo]

It's nice to have a saucepan that doesn't have the heat retention properties of the cast-iron/enamel.

[highchef]

Yes, that is very true. Any one in particular that you like? Any thing with a handle, and heavy enough that it's not necessary to babysit it constantly in case of scorching. Not larger than 2qt, as weight becomes a factor, pouring with one hand.

[weinoo]

I have mostly All-Clad (the old Masterchef line) and Mauviel - copper, stainless, aluminum. They all work fine. No particular favorite.

[HungryC]

RE: black vs light colored enamel, I like the lighter colored stuff. Easier to tell when it's clean.

[highchef]

Good point. I brown a lot of butter for a banana muffin recipe I tweaked, and a black interior would be a deal breaker. I think I will revisit the all clad. Thank you.

[andiesenji]

I have some small enamel/cast iron sauce pans that I use for stuff that needs to be heated slowly over low heat.

For most cooking on the stovetop I use my All Clad sauce pans or the stainless-lined copper or for some things Calphalon but I don't like the dark finish for some things where color is important.

If something is heat critical, I can pull these latter units off the heat and they cook quickly.

The All Clad and Calphalon handles stay cool - the copper with cast iron handles also stay cool, those with brass handles do not.

all handles get hot if you put the pan in the oven...

Cheaper brands do not have the stay-cool handles.

Enamel cast iron handles get very hot and you need something that won't let them slip. I have a bunch of the handle "sleeves" for all my cast iron cookware, enameled or not.

Edited September 22, 2011 by andiesenji (log)

[highchef]

By copper, are we talking the core, or ?

[SylviaLovegren]

Love my All Clad sauce pans. I have a couple of L.C. sauce pans and almost never use them because they're not responsive.

[heeler]

For a saute pan I do really like the All-Clad and in particular the LTD2 series. If you want the shiny outside finish then they aren't the answer as they are anodised but the fry pan is great and over the last 6 months there have been some really great deals on the LTD2 line in particular (Sur la table and internet deals).

[andiesenji]

By copper, are we talking the core, or ?

Heavy copper (Mauviel Prof. and Matfer-Bourgeat, 2.5 mm copper)lined with stainless steel.

The old tin-lined stuff I have is mostly all stamped "France" but I have some U.S. made pieces manufactured in the 1920s, '40s and '50s.

[janeer]

I like my all-clAd ltd a lot but my real faves are my Demeyere (Apollo) pans.

[nickrey]

I only use my Staub cast iron for slow-cooked casseroles, for which it is perfect. For sauces, I always use my Mauviel copper pans because of their heat conductance.

[andiesenji]

I am bumping up this topic because I am getting ready to put my HUGE STAUB 12.5 quart "Cocotte"  oval French oven on ebay and though I would first give a heads up to folks here who might want an enormously heavy, extra large vessel that is ideal for braising large hunks of meat and can also be used over two burners on a stove.  

 

I have difficulty lifting it empty - and if filled, it is impossible.  I even have trouble lifting it with the lid in place.  It weighs 27 pounds 7 ounces.

In the past it has been used to roast a saddle of wild boar, a crown roast of pork, a full prime rib and a saddle of venison (when I was still prepping game for hunters whose wives were not interested in knowing how to prepare game for roasting.

It has also held big batches of chicken and dumplings for a crowd and a turkey that dressed out at 31 pounds.  

I had help with lifting it with all these big and heavy items.

 

Also, I no longer have an oven into which it will fit.  

 

I know this big oval French oven is no longer sold in the U.S. but is still available in Europe and possibly in Canada - a friend bought one in Quebec City a couple of years ago.  

 

The ones half this size, 7 quart, sell (discounted) for $344.95 - Regular price  $493.00.   If anyone is interested, please PM me.  I won't be listing it for a few days.  

• Enameled, inside and out
• Smooth ceramic bottom usable on all heat sources
• Highly indestructible, doesn't discolor or rust
• A Who's Who of the world's top chefs use Staub products
• Limited lifetime warranty from Staub US against defects

 

Edited March 19, 2016 by andiesenji (log)

[weinoo]

That's a beauty, andiesenji. But I doubt I could get it into or out of my oven either!