staub_oder_le_creuset

Le Creuset vs. Staub Cookware

High-quality cookware is a priority for professional chefs as well as home cooking enthusiasts. A pan that heats evenly, a top-notch nonstick coating, or a tight-fitting lid can mean the difference between so-so and sensational food. One of the top kitchen products brands is Le Creuset.. This European brand produces bakeware, tableware, glassware, serveware, and all sorts of utensils, gadgets, and accessories, but is known primarily for its cast iron cookware.

Because there are similar cookware products on the market, such as those produced by Staub,, a major competitor of Le Creuset, buyers may be unsure of which brand to choose. By comparing Le Creuset and Staub cookware objectively and assessing one's personal needs and preferences, each individual can make the best choice for his or her kitchen.

Le Creuset Cookware

The Le Creuset company was founded in France and takes its name from the French word for "cauldron." Le Creuset produces and is well-known for its basic cast-iron cookware, still made in France. The company's products feature porcelain enamel over cast iron, most notably in the company's signature flame color, which mimics the vivid red-orange of molten iron. The company takes an artisan approach to glazing, offering many different pieces of cookware in a full rainbow of hues as well as classicblack and white..

Many Le Creuset enameled products have a sand beige lining, regardless of the exterior color. This makes it easier for a chef to check cooking progress visually. Other Le Creuset products feature the company's "Satin Black" enamel lining. While metal-knobbed pots and pans are dishwasher-safe, those items with the black lining lose their patina and seasoning easily in the machine.

French Ovens

Le Creuset makes French or Dutch ovens in two shapes: round and oval. Dutch ovens, as they are more commonly known in the United States, are lidded metallic cooking pots that are used for roasting and baking casseroles, stews, and meats in the oven.

Braisers , like Dutch ovens, are lidded cooking vessels; however, they are much shallower and almost exclusively reserved for cooking tough cuts of meat. The combination of dry and wet heat in a braiser helps to break down the strong muscle fibers. Common braised dishes include pot roast, coq au vin, chicken cacciatore, and beef bourguignon.

Le Creuset skillets,, like most skillets or frying pans, are flat, open, handled cooking pans to be used on the stovetop. Le Creuset distinguishes between the two types of pans, offering fry pans in classic silver stainless steel or stainless with black non-stick coatings. The cast-iron skillets are available in the same range of colors as the Dutch ovens and braisers and with the same matte black interior coating. Skillets feature spouts and a side handle.

Other Cookware Products

In addition to skillets, Le Creuset also makes sauté pans, which are lidded pans in many different styles. Other cookware items by Le Creuset include the following:

● Grills, grill pans, and griddles

● Soup pots, stock pots, and multi-pots

● Saucepans and sauciers

Furthermore, one can purchase a set of many different cookware pieces from Le Creuset. These sets are usually more economical than buying individual pieces and are perfect for setting up a new household or for giving as gifts.

Staub Cookware

Also born in France, Staub is another maker of enameled cast-iron cookware. Staub cookware is comparable to Le Creuset in terms of product offerings, price, and even looks, leaving many consumers to wonder which brand they should choose. The truth is that many cooks like both lines of cookware for different reasons, and those who prefer one over the other are divided fairly equally.

Features Unique to Staub Products

Like Le Creuset's French ovens, Staub's cocottes are the mainstay of the line. Cocotte lids have spikes or nubs on the interior. This texture allegedly creates a "self-basting" effect that automatically keeps food moist: As condensation forms on the inside of the lid, it drips down these spikes evenly over the food. Staub's sturdy lids are also engineered extremely well to ensure a tight fit, which keeps food from drying out during cooking. The metal knobs can withstand high heat, making Staub pots appropriate for oven use. On some of the specialty pots, the knobs are shaped; for example, the bouillabaisse pot knob is shaped like a fish, and the coq au vin pot lid has a chicken-shaped knob.

Staub cookware is lined with a matte black enamel that is resistant to chips, stains, and scratches. Furthermore, Staub products can be placed in the dishwasher, although the manufacturer advises against doing this too often and suggests seasoning the pots with oil after dishwashing. First-time seasoning is recommended as well.

Summary Chart of Le Creuset vs. Staub

After reading the details on Le Creuset and checking out the information on Staub, potential buyers can consult the following chart to make a final decision at a glance.

Product Feature

Le Creuset

Enameled cast iron

Other colors available

Round French ovens in multiple sizes

Oval French ovens in multiple sizes

Skillets in multiple sizes

Additional cookware pots, pans, and other items

Phenolic (plastic), with optional metal replacement knobs available

It is impossible to make an objective statement regarding one brand being better than another. The topic is hotly debated in many online forums, even among professionals, and most decisions come down to matters of personal opinion: for example, a preference for one look over another. Where one person might find a heavier pot difficult to use, another may see this as a sign of higher quality.

Where to Find Le Creuset and Staub Cookware

Le Creuset cookware is sold direct from the company as well as through authorized retailers; Staub sells its products through stores, online retailers, and mail-order catalogs, but not directly. If you are interested in purchasing pre-owned cookware, you can check out consignment shops, yard sales, classified advertisements, or online. Occasionally, an unknowing person may donate a Le Creuset or Staub piece to a thrift shop. You might even raid your grandparents' kitchen to see if they are holding onto any vintage cast iron cookware that they no longer use.

How to Buy Le Creuset and Staub Cookware on eBay

Buying Le Creuset and Staub cookware on eBay is a breeze. In order to make a beeline to your desired item, try entering a specific keyword or key phrase, such as "Le Creuset flame skillet used&" or " Staub cast iron cookware set,," into the search bar found on any page of the site. If you prefer browsing through a large group of housewares, you might wish to use the directory instead. eBay provides several filters on the results page, which allow you to further refine your search and narrow down your selections by condition, price, and other preferences.

You can shop with confidence on eBay by looking for authorized sellers with high feedback ratings. If you prefer, you can choose to deal with local sellers in order to save on shipping costs or arrange a local pick-up where specified by the seller.

Conclusion

Making a purchasing decision between two top brands of any merchandise without having the chance to actually use them both can be disconcerting. However, one can do one's best by researching both choices as much as possible before buying. Le Creuset and Staub are both top brands of heavy-duty, enamel-coated cast-iron cookware. The similarities between the two lines are such that there is no clear distinction between "best" and "second-best." What may be a stand-out feature to one user, such as the self-basting spikes on the Staub, may be irritating to clean for another. By analyzing the details of each line of products, buyers can make a choice that they are likely to be happy with for years to come.

Battle Of The Brands: Staub vs. Le Creuset Enameled Cast Iron

Kitchen stores make me giddy. I was lucky enough this Christmas to be the recipient of a Sur La Table gift card from some special people. Like a kid in a candy store a chef in a kitchen store, I was excited to find one new ridiculous cooking tool.

With utter certitude that I had found the best deal in the tri-state area, and self-assurance that I had all the chef’s knives a girl could want, I settled on a Staub cocotte enameled cast iron pot that required a supportive hand underneath the paper shopping bag to prevent it from ripping. The sheer weight of the thing is impressive.

What a beaut it is, and I couldn’t wait to use it. Having studied in the Alsace region of France, known for their hearty, one-pot meals like baeckeoffe, I had an instant emotional connection to this pot, which was a product of Alsace. Having been a Le Creuset owner and a huge fan of soup and meals made in pots, I knew the benefits of enameled cast iron. Is there anyone who doesn’t love a little cast iron?

But the real question is: Would this beautiful red gem hold up to my faithful Le Creuset?

In a word: abso-freakin-lutely.

I made the most delicious braised buffalo chili I have ever tasted. I don’t know if it was me, the Staub, nostalgic visions of Alsace, or if I was just extremely hungry, but this thing was a culinary tool workhorse. A Clydesdale of cookware. The creme de la creme of enameled cast iron.

In contrast to the Le Creuset, the inside of the Staub is cast iron gritty instead of smooth enamel; and other than the dimples in the lid to aide in the basting process during braising (which honestly could be achieved by placing foil under the lid of a Le Creuset), the two pots are very similar. Please tell me I am crazy when I say I LOVE THIS THING.

And the ES debate begins here: what is your favorite enameled cast iron? Go.

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28 comments

Tramontina is my favorite. Just as much iron and enamel. 1/5 the price.

This article must be revisited in 3 years, or 300 dishes, whichever comes first. I’m sure the quality is there, and seeing Staub’s wares in restuarants like Poste lead me to believe thier iron’s the real deal, but the most relevent test is time.

A few months ago I first noticed a small ivory chip in an otherwise pritine enamal finish of my Le Creuset. Until then, the cooking surface was only marred by the discoloration of hundreds of braises, chili’s and currys. I wept in my kitchen.

I know the company has a great replacement program but it’s hard to care. Boxing, and shipping, and waiting is a chore. What I need is cookware that holds up in the first place. Or a store front that’s willing to accept exchanges indefinilty.

i actually dont have a big enameled cast iron pot. this has been on my want list for years. is there a big price difference between the brands?

Le Creuset and Staub are pretty comparable in price (i.e. both pretty astronomical). But you can find some good sales online. I happened to catch an after Christmas sale that I was pretty excited about. You can also go with a Lodge cast iron for a little cheaper. But one nice enameled cast iron is a must have though if you’re doing any braising, stews, or one-pot meals. Plus, it just looks damn sexy when you’re cooking in it.

Who says it has to be enameled? Black is sexy

Just got a Staub a few months ago (BRAND NEW at a goodwill!), and I like it far more- it seems to have a tighter seal on the lid, and the little dots on the top for braising + metal knob on the top. My one qualm is the lighter enamel in Le Crueset is good for things where being able to see the color is important- like marmalade. Also, Le Crueset does come in a wider range of colors…

is this a dutch oven? if not, what is the difference? enamel?

I’m the proud owner of a Le Creuset grill pan and press, 7.25qt dutch oven, 2.25qt saucier and a 3.5qt casserole all in black with stainless steal knobs and I couldn’t be happier (I didn’t need to list them all but I thought I’d make you weep).

The dutch oven had to be replaced due to a chip but I think I was to blame as I used an immersion blender when making a bisque, Le Creuset replaced it at no cost other than one way shipping- it took three weeks. Life time guarantee. Other than that incident the only other noticeable wear and tear, like Scott is staining due to braising etc.

Cast iron is is worth the investment. I just hope LC don’t discontinue the black series otherwise I’m screwed.

Yes, these would be considered Dutch ovens. There are many types of Dutch ovens, but a Dutch oven usually involves cast iron or very heavy metal that can go from stove to oven. Le Creuset would be an enameled “French” oven.

Britannia – I wept.

And I am super jealous of the Staub steal at Goodwill!

Most restaurants don’t use enameled cookware because of how easily it can chip (and then become a sanitation issue) and because we are so hard on things in a professional kitchen. But for home use, they are awesome. And sexy too.

Last year, I made the leap into owning my first (expensive) enameled cast iron pot. I chose Staub because the hype surrounding Le Creuset annoyed me. I’d previously owned a Martha Steward enameled cast iron and a Lodge enameled one as well. They both rusted around the rim within a week of first use. I returned both. You get what you pay for in this case I guess (or luck into at Goodwill; faint!). I’ve enjoyed using my Staub very much and love that there’s a metal rooster on top of it as the handle cuz I got the fancy-pants coq au vin pot 😉

Well I am glad I’m not the only one obsessed with my Staub. Although mine isn’t as fancy pants as yours with the rooster! Jealous!!

I got two Le Creuset pots for my wedding (do children still give their parents a round-the-world trip on their 35th anniversary?)and, except for discoloring in the inside, are still working very well – though would prefer them to be a little lighter.

35 years. sounds like it’s time to treat yourself to a new Staub and hand those le crues down to some needy heirs.

I don’t have either one unfortunately. But I’ve got a few other things from Staub and I love them, so I don’t doubt that this would be the winner in my heart!

Peggy, high five! I want a whole kitchen of Staub tools. And bed sheets and towels too. And maybe Staub floor mats for my car.

BS you know where you can get some hand-me-down Le Creuset – just make a trip upstate.

As to the discoloration of the inside white enamel of LC, just use bleach! Soak the pot in bleach (and water) for however long necessary, then rinse. You’ll be surprised how beautifully new your dear LC looks… But I prefer Staub! I somehow feel the black enamel inside a Staub performs better? and the weight, its distribution, the design, and the craftsmanship of Staub better? (I’m not rich, just owning one of each, but a conceptual big whore for Staub.)

Little late for comment, but I was nostalgically looking for Staub though I don’t really need anything right now.

I really love my little black matte Staub cocotte (got it because the black color will probably always work in any kitchen I have!). It has been a workhorse for me. I haven’t used the black matte grill pan very often, though. (Thought it would satisfy my dh who was craving a big expensive gas grill….but that stategy didn’t work, lol). And I have – overall – been more attracted to the rich, gorgeous Staub colors than to the more pastel and true colors in the Le Creuset lines. The burgundy, the aubergine, the basil, yum. But mostly I keep my kitchen neutral…..

….. But I have a thing for fresh, lime green (the current trend in lime and celery greens has been a lifelong wish come true), and when LC’s outlets were carrying a fresh lime green, it called my name – so during a sale I got a braiser. It makes me smile when I see it on my stove, truly. And as LC fans have said, I can see food a little more easily on the light surface.

But I still have a thing for the natural cast-iron-look of Staub’s matte black interiors. And I totally get Yvo’s attraction to the rooster handle.

I have all Le Creuset and absolutely love it! The colors and it’s much lighter than other cast iron cookware. To answer your questions on cleaning. You can get rid of the stains by using a magic eraser or Le Creuset sales a cleaner which works very well too. Years of use and they still look brand new.

I am so sad that the Williams and Sonoma near my house is closing due to the the high cost in rental space (they were there 15 years) but I was lucky enough to be able to purchase my first Staub dutch oven, 9″ frying pan and an oval cocette all at half price I openly wept for the closing and the deal I received. I know I was blessed by having one in my life for so long and look forward to having the Staub even longer. My daughter is already wrangling her place in line to have it passed on to her. Well she will have a long wait, me and my Staub have a lot more meals to cook.

I have both LCD and Staub. I love the light creamy interior of the LC and I need a brassier but can’t decide if the Staub is so much superior to out weigh looking at the black interior while cooking ? Also, what about bringing to the table for serving? Not sure shrimp and scallops will look as appetizing with the black interior.

Just buy a cheap one.

I have bought my wife many Le Creuset cast iron enamel cooking dishes over the last 15 years, 1 large pot, 1 small frypan, 1 large frypan, 1 grill plate ect… It’s expensive but it makes a nice gift, UNTIL NOW. While heating some olive oil in the large cast iron pot (about 5 years old) a piece of enamel (5mm x 5mm) literally popped of the interior base of the large pot, EXPOSING THE CAST IRON. We took the pan to the Minimax store in Camberwell where it was purchased, they had a Le Crueset ‘rep’ examine it and they decided the fault was not covered by warranty. They said that the pot had been ‘over heated’ and been ‘cleaned abrasively’. I confess that the pot has been used for cooking and been cleaned quite a few times so I can only conclude that the pot is not warrantied if you use it for cooking. Lifetime Warranty, WHAT A LOAD OF ROT. I bought a cheap cast iron enamel pan from Aldi today, I think I’ll just by cheap stuff from now on if the expensive Le Creasust items aren’t really warrantied at all. I can just buy cheap and replace them if need be. I am very disappointed that the investment I thought I was making in a reputable product was just throwing money away. If though we had overheated it, or cleaned it in a damaging way I would not have bothered taking it back to the shop, I wish I could show you a picture of this will kept pot, I am very fair, but I don’t like being ripped off.

Great post, thanks. I own several LC and several Staub. Both get about the same use and abuse. Half the LC had to go back to LC because the enamel cracked or chipped, not just in one spot, but severely. No problem whatsoever with the Staubs. Plus I like the heavier lids, and the basting spikes. Staub wins, hands down.

I owned one Mario Batali. Terrible. Sticky, impossible to clean, chipping. Went into the trash after a year. (In retrospect I should have turned it into a planter, but I couldn’t be bothered at the time).

I also have number of calphalon pots which are all but retired.

And a carbon steel omelette pan, as well as -total splurge- a copper clad stainless steel sauté pan. Love both of those.

Staub has several advantages – their enamel is majolica and more durable than most, you can use metal utensils in them if you don’t go nuts, their interiors will season like bare cast iron even though they’re enameled, and many pieces have a well around the inner lid that helps keep liquid in the pot instead of dripping down the sides.

Denise, Magic Eraser IS miraculous for getting stains off, but it’s melamine foam. Best to avoid using it on cooking surfaces as much as possible.

If anyone just wants to try enameled CI before investing in Staub or LC, or needs something for the kids (or anyone else in the house you don’t trust with your Rolls Royce cookware, lol) to use, Cocinaware makes some nice Dutch ovens for even less than Lodge – a big one will run you about $30(!) – and they’re perfectly functional.

Staub oder le creuset

I'm in the market for a dutch oven, but I can't decide between Staub or Le Creuset. I don't know anyone with a Staub, but I really like the looks of it. However, Le Creuset seems to be much more popular. I'm guessing I can't go wrong between either, but I wondered about cleaning. The Le Creuset seems like it would be easier to clean. What do you have & how do you like it? Also, what do you use it for?

Sam is a trusted home cook.

Emile Henry. Great stuff. I don't have a stock pot yet but I love the tagine and the surface and the evenness of heat. Even on my gas top range.

As for cleaning, it's dishwasher safe. But sometimes I do have to take a paste of barkeepers friend and green type sponge and rub it for little baked on oil spots.

I recently purchased a made-in-france Costco version. It's awesome. Not sure if they have them still, but worth checking out. It was $70. http://reviews.costco.com.

Voted the Best Answer!

I have had my Le Creuset for more than a decade and I love it. It's easy to clean, versatile and a pleasure to cook with. Last year I was tantalized by the Staub and bought one. I used it once and found it incredibly heavy and difficult to clean. I returned it.

I've used my Le Creuset dutch ovens (large and small) for almost twenty years. They are wonderful for both in-oven and stove top cooking. These are cheerful workhorses, and go from oven to stove top to fridge without complaining. They each have small scratches in the interior surface from metal utensils, and minimal staining on the interior, neither of which is an issue for me. Wooden utensils are best to prevent scratching. When there is seriously baked-on food, I find that filling the bottom with hot water and adding just a small shot (a tablespoon or so) of Clorox does wonders.

We have many Le Crueset pots and have many for over 20 yrs. look around if have any outlet malls around you since Le Creuset has outlet stores. Also the Chopping Block in Chicago is closing out discontinued colors at nice discounts .

I have had many of my Le Creuset pots for over 30 years. Tough, durable workhorses, and easy to clean. I've admired the Staub colors but the pots aren't as easy to handle as the Le Creuset.

Go with Le Creuset, the thing that makes them special is the way that the enamel layers are baked on, there are many layers an they are all baked on individually to form a stronger bond and to build a lasting nonstick surface.

I have both a Staub (4 Q ) and a knock-off Le Creuset (6 Q). I love them both. And, both of them are the only pots I really use for all kinds of things. I love the handle design of the Staub, but the inverted divets on the bottom do make it slightly harder to clean. Either way, I wouldn't want to cook w/o either one of them. I don't think you can go wrong either way.

My knock-off came from Sam's Club. And, honestly, it's really good and I paid less than $50 for it a couple of years ago. I think they still have them.

I LOVE my le creuset pot! I have never used a staub but I can't imagine Anything being better than le creuset. Not to mention it is dream to clean everything comes off easy

Love, love, love my Staub!

Chris is a trusted source on General Cooking

Like sam1148, I'm an Emile Henry flameware pot convert. I also have a Le Creuset, which was my workhorse for many years. And I've given the Staub coq au vin pot as a gift. I would say that you can't go too far wrong with any choice. The advantage of Le Creuset over Staub is the light-colored interior, which helps you see what you're cooking. The advantages of Staub over LC are the dimples on the lids, which help with "self-basting," and the knobs, which don't need replacing to be put in a hot oven and look really, really cool. (The standard LC knobs are plastic. You can get metal ones for about $10. The Staub ones are more likely to be little metal works of art. )The advantages of the Emile Henry are that it also has those dimples, plus there's something wonderful about cooking in clay.

Chris is a trusted source on General Cooking

As for cleaning--they are all pretty tolerant, but it depends on your standards. The light color of the interior of the Le Creuset is a bit of a problem, as it stains. You can soak it with a little bleach, but the staining returns. Alsom after some years, the enamel on my LC wore away. leaving the rim open cast iron--what this meant was that I had to dry it right away or I'd have a ring of rust. Presumably, something similar could happen with the Staub, but it's impossible for the Emile Henry flameware.

I'm very intrigued by the Emile Henry. I have an EH casserole and love it. It cleans up beautifully and looks as pretty as the day I got it. Is the dutch oven the same finish? The casserole is very silky and shiny. I never considered the EH because I didn't know they made dutch ovens.

Chris is a trusted source on General Cooking

The finish is a little different, but it also cleans up beautifully. It's the same color inside and out. Check it out at http://www.emilehenryusa.

I have both Staub and LC, I love both. I use Staub more because it's my soup and braising por.

I have both Staub and LC, I love both. I use Staub more because it's my soup and braising por.

I have been using Le Creuset for 47 years when I was given a turquoise Dutch oven in 1965 as a wedding gift.I have since passed the original on to my daughter and am using a newer version. Still the same great quality. I disregard the interior staining and consider them proof that this is a hard working utensil. I recently purchased a small Staub Cocotte since I usually cook for two now and Love it. The Staub colors are great. The choice is yours since both will serve you well for years.

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Staub oder le creuset

hallo creezy, das problem kenn ich auch. bei unseren le creuset-kochgeschirren (ein topf, zwei pfannen, alle mit dunkler beschichtung) half nur seeeehr langes einbrennen, also: (gründlichst vorher saubermachen, damit keine angebrannten reste mehr anhaften, dann) reichlich hocherhitzbares fett einfüllen, wenigstens 1 fingerbreit. bis zum rauchpunkt erhitzen und 10 min so halten. komplett abkühlen lassen. 2 mal wiederholen.

kochgeschirr danach nur auswischen, keinesfalls abwaschen .

das half bei weniger empfindlichem kochgut. nach erneutem anbrennen ging das theater von vorn los. *seufz* vermutlich bin ich kulinarisch ebenfalls creuset-talentlos .

Gleiches Gericht gleichzeitig bei gleicher Temperatur im Le Creuset und in einem anderen Topf kochen. Falls Creuset-Resultat unbefriedigend mal den Kundenservice kontaktieren?

Hast Du den nicht schon eine Weile?

Es gibt eigentlich nur zwei Möglichkeiten:

1. Du unterschätzt die Hitze eines Gusseisentopfes, sprich er wird einfach zu heiß und speichert die Hitze und es verbrennt Dir alles oder

2. die Emaille ist beschädigt oder angeraut.

Ich empfehle mit niedriger Temperatur zu arbeiten, also kein Gemüse oder empfindliches Gargut auf voller Pulle erhitzen. Das Gusseisen ist ein Höllentemperaturspeicher und kann sich nicht so schnell wieder runterpegeln, darum kann man ja auch bei niedriger Hitze damit so gut braten.

laut meiner Erfahrung muss ich die Temperatur bei den Le Creusets immer etwas niedriger einstellen, und dann warten, bis sich das Essen vom Boden löst. (Am Anfang habe ich immer das Gefühl, dass es anbrennt, und dann löst es sich) ich brauche etwas mehr Flüssigkeit.

ich könnte mir vorstellen dass es daran liegt, dass töpfe mit dicken böden die hitze sehr viel länger halten als normale. ich hab hier eine menge edelstahlgeschirr mit "mehrschichtigen" böden, da gibt es den gleichen effekt. ich hab allerdings wenigstens einen gasherd, d.h., flamme aus: keine weitere hitzeeinwirkung. trotzdem: lässt man den deckel drauf, gart der inhalt auch in einem kleinen topf noch ein paar minuten weiter.

LeCreuset benutzt zwei verschiedene Emaillebeschichtungen, einmal die bei Deinem Topf benutzte helle und leicht glänzende Oberfläche und eine Emaille die sie Silk-Emaille nennen, für Pfannen zum Braten und so. Nur die schwarze Silk-Emaille sollte eingebrannt werden, die helle Beschichtung dagegen nicht.

Ich würde auch sagen, dass Du mal den Kundenservice kontaktieren sollst. kann ja sein, dass gerade Du einen Topf gekauft hast der nicht in Ordnung ist. Leider! Passiert aber. Kennst Du Staub Guseisen Töpfe? Technologie um Längen besser ;-))

Ja danke für den Tipp. Ich sollte das wirklich versuchen.

Wenn man bedenkt, dass diese Marke nicht gerade günstig ist, ist das Ganze ziemlich ärgerlich. Ich würde da wirklich mal den Kundenservice kontaktieren.

Also ich habe meine Frau mit Bräter, Töpfen und Marmitout ausgestattet.

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Подробные сведения о Staub Gemüse-Cocotte Bräter Gemüsetopf Topf Kochtopf basilikumgrün2 9cm Gusseisen

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Staub Cocotte oval 33 cm Schwarz Induktionsfähig Gusseisen Bräter, NEU + OVP

Staub Cocotte oval 33 cm Kirschrot Induktionsfähig Gusseisen Bräter, NEU + OVP

Staub Cocotte oval 33 cm Graphitgrau Induktionsfähig Gusseisen Bräter, NEU + OVP

Staub Cocotte oval 31 cm Schwarz Induktionsfähig Gusseisen Bräter, NEU + OVP

1 Staub Keramik Mini Cocotte rund 10 cm 0,2 l backofenfest Backform div. Farben

Staub La Cocotte (18cm, Casserole/Stewpot)

Premium quality for unforgettable moments in the kitchen. Each product is unique and the result of traditional craft from the heart of France.

Availability

Mail delivery

• only 1 piece(s)

• only 1 piece(s)

Collection

• Basel: tomorrow at 13:10

• Bern: tomorrow at 12:45

• Dietikon: tomorrow at 14:30

• Geneva: tomorrow at 13:30

• Kriens: tomorrow at 11:20

• Lausanne: tomorrow at 15:40

• St Gallen: tomorrow at 15:30

• Winterthur: tomorrow at 13:30

• Wohlen: tomorrow at 11:00

• Zurich: tomorrow at 12:30

If ordered immediately.

Information subject to change.

Staub La Cocotte (24cm, Casserole/Stewpot)

Availability

Mail delivery

PickMup

Collection

• Basel: tomorrow at 13:10

• Bern: tomorrow at 12:45

• Dietikon: tomorrow at 14:30

• Geneva: tomorrow at 13:30

• Kriens: tomorrow at 11:20

• Lausanne: 6 piece(s)

• St Gallen: tomorrow at 15:30

• Winterthur: tomorrow at 13:30

• Wohlen: tomorrow at 11:00

• Zurich: tomorrow at 12:30

If ordered immediately.

Information subject to change.

Staub La Cocotte (30cm, Casserole/Stewpot)

Availability

Mail delivery

• approx. 2–4 days

> 5 item(s) ready for shipment from external warehouse

Collection

• All locations: approx. 3–5 days

Currently > 5 piece(s) in stock at the supplier

If ordered immediately.

Information subject to change.

Description

For many top chefs, including Paul Bocuse, the cast-iron Staub cookware is regarded as the best in the world. The cookware is suitable for all types of hobs, such as induction cookers, and can be moved directly from the stove to the table. The cookware not only keeps meals warmer for longer but also looks great. The Staub Cocotte makes it particularly easy to prepare tasty and juicy meals. Thanks to the innovative dish structure and lid underside, the aroma-packed condensation that is created during the cooking process evenly drips onto the food. Meat stays tender and vegetable firm. This special cooking method preserves the flavour and nutrients of the food. … more

Specifications

Key specifications

General information

Saucepans (or just "pots") are vessels with vertical sides about the same height as their diameter, used for simmering or boiling. Saucepans generally have one long handle. Larger pots of the same shape generally have two handles close to the sides of the pot (so they can be lifted with both hands), and are called sauce-pots or soup pots (3–12 liters). Saucepans and saucepots are measured by volume (usually 1–8 L). While saucepots often resemble Dutch ovens in shape, they do not have the same heat capacity characteristics. Very small saucepans used for heating milk are referred to as Milk Pans, such saucepans usually have a lip for pouring the heated milk.

Material

Material is anything made of matter, constituted of one or more substances. Wood, cement, hydrogen, air and water are all examples of materials.

Cast iron is derived from pig iron, and while it usually refers to gray iron, it also identifies a large group of ferrous alloys which solidify with a eutectic. The color of a fractured surface can be used to identify an alloy. White cast iron is named after its white surface when fractured, due to its carbide impurities which allow cracks to pass straight through. Grey cast iron is named after its grey fractured surface, which occurs because the graphitic flakes deflect a passing crack and initiate countless new cracks as the material breaks.

Saucepan properties

Saucepan properties

Beschreibt die genauen Eigenschaften des Kochtopfs.

Saucepan type

Beschreibt um was für eine Art von Kochtopf es sich beim Produkt genau handelt.

Ein Topf oder Kochtopf ist ein Gefäß zum Garen von Speisen.

Cast iron is derived from pig iron, and while it usually refers to gray iron, it also identifies a large group of ferrous alloys which solidify with a eutectic. The color of a fractured surface can be used to identify an alloy. White cast iron is named after its white surface when fractured, due to its carbide impurities which allow cracks to pass straight through. Grey cast iron is named after its grey fractured surface, which occurs because the graphitic flakes deflect a passing crack and initiate countless new cracks as the material breaks.

Side handles

Als Griff werden Vorrichtungen bezeichnet, deren Hauptzweck es ist, das Ergreifen, Halten oder die mechanische Bedienung eines Gegenstandes zu erleichtern oder zu ermöglichen.

The article is suitable for use in an oven. An oven is an enclosed compartment for heating, baking or drying. It is most commonly used in cooking and pottery.

The induction brake or electromagnetic brake is long-lasting, but the magnetic field is not generated here by a permanent magnet, but by an electric coil via a flow. Therefore, operation with the induction brake system is extremely quiet.

Lid properties

Cast iron is derived from pig iron, and while it usually refers to gray iron, it also identifies a large group of ferrous alloys which solidify with a eutectic. The color of a fractured surface can be used to identify an alloy. White cast iron is named after its white surface when fractured, due to its carbide impurities which allow cracks to pass straight through. Grey cast iron is named after its grey fractured surface, which occurs because the graphitic flakes deflect a passing crack and initiate countless new cracks as the material breaks.

Insulated grip

The handle does not get hot so that the hands are not burned.. A handle is a device for gripping, holding or using an object.

Product dimensions

Product dimensions

Physical size of an object

Report incorrect data

Report incorrect data

Returns and warranty

30-day right of return – unopened

This product may be returned within 30 days after shipment or collection provided that it is unopened. Unfortunately, we cannot accept opened products.

Returns and warranty

Please use our simplified returns and warranty process to return a product or register a warranty case. Returns and warranty

Please use our simplified warranty process to view the warranty period as well as any warranty extensions you may have purchased. This will ensure that your return or warranty case is processed quickly and effectively.

Availability

Mail delivery

4 item(s) ready for shipment from external warehouse

Collection

All locations

Currently 4 piece(s) in stock at the supplier

If ordered immediately.

Information subject to change.

Cooking utensils

OXO Silikon Pfannenwender (Plastic, Metal)

Availability

Mail delivery

• approx. 4–6 weeks

Collection

If ordered immediately.

Information subject to change.

Emsa Spritzschutz 4in1 schwarz 26cm (26cm)

Availability

Mail delivery

• only 3 piece(s)

• only 3 piece(s)

Collection

• Basel: tomorrow at 13:10

• Bern: tomorrow at 12:45

• Dietikon: tomorrow at 14:30

• Geneva: tomorrow at 13:30

• Kriens: tomorrow at 11:20

• Lausanne: tomorrow at 15:40

• St Gallen: only 1 piece(s)

• Winterthur: tomorrow at 13:30

• Wohlen: tomorrow at 11:00

• Zurich: tomorrow at 12:30

If ordered immediately.

Information subject to change.

Joseph Joseph Lotus Steamerkorb plus (26cm)

Availability

Mail delivery

• approx. 1–3 days

Collection

• All locations: approx. 2–4 days

If ordered immediately.

Information subject to change.

Kela Senta

Availability

Mail delivery

• approx. 3 months

Collection

• Basel: approx. 3 months

• Bern: approx. 3 months

• Dietikon: approx. 3 months

• Geneva: approx. 3 months

• Kriens: approx. 3 months

• Lausanne: approx. 3 months

• St Gallen: approx. 3 months

• Winterthur: approx. 3 months

• Wohlen: only 1 piece(s)

• Zurich: approx. 3 months

If ordered immediately.

Information subject to change.

Kitchen gadgets

OXO 3 in 1 Avocadoschneider

Availability

Mail delivery

• approx. 1–3 days

Collection

• All locations: approx. 2–4 days

If ordered immediately.

Information subject to change.

Oven gloves

Micasa /Topflappen-Set MIRENO (Cotton)

Availability

Mail delivery

• more than 10 piece(s)

• more than 10 piece(s)

Collection

• Basel: tomorrow at 13:10

• Bern: tomorrow at 12:45

• Dietikon: tomorrow at 14:30

• Geneva: tomorrow at 13:30

• Kriens: tomorrow at 11:20

• Lausanne: tomorrow at 15:40

• St Gallen: tomorrow at 15:30

• Winterthur: tomorrow at 13:30

• Wohlen: tomorrow at 11:00

• Zurich: tomorrow at 12:30

If ordered immediately.

Information subject to change.

Garlic presses

Kuhn Rikon Easy-Clean

Availability

• approx. 2–4 days

If ordered immediately.

Information subject to change.

BBQ cookware

Kela Hamburgerpresse Buffalo

Availability

Mail delivery

• approx. 5–7 days

Collection

• All locations: approx. 3–5 days

If ordered immediately.

Information subject to change.

Kitchen timers

TFA Timer digital schwarz

Availability

Mail delivery

• only 4 piece(s)

• only 4 piece(s)

Collection

• Basel: tomorrow at 13:10

• Bern: tomorrow at 12:45

• Dietikon: tomorrow at 14:30

• Geneva: tomorrow at 13:30

• Kriens: tomorrow at 11:20

• Lausanne: tomorrow at 15:40

• St Gallen: tomorrow at 15:30

• Winterthur: tomorrow at 13:30

• Wohlen: tomorrow at 11:00

• Zurich: tomorrow at 12:30

If ordered immediately.

Information subject to change.

Baking utensils

Brabantia Backpinsel bright pink 17.4cm

Availability

Mail delivery

PickMup

Collection

• Basel: tomorrow at 13:10

• Bern: tomorrow at 12:45

• Dietikon: tomorrow at 14:30

• Geneva: tomorrow at 13:30

• Kriens: tomorrow at 11:20

• Lausanne: tomorrow at 15:40

• St Gallen: tomorrow at 15:30

• Winterthur: tomorrow at 13:30

• Wohlen: tomorrow at 11:00

• Zurich: tomorrow at 12:30

If ordered immediately.

Information subject to change.

Camping tableware

Outwell Collaps

Availability

• Delivery date unknown

Information subject to change.

Baking tools

Peleg Design Yolkfish Eigelbtrenner

Availability

Mail delivery

• only 4 piece(s)

• only 4 piece(s)

Collection

• Basel: tomorrow at 13:10

• Bern: tomorrow at 12:45

• Dietikon: tomorrow at 14:30

• Geneva: tomorrow at 13:30

• Kriens: tomorrow at 11:20

• Lausanne: tomorrow at 15:40

• St Gallen: tomorrow at 15:30

• Winterthur: tomorrow at 13:30

• Wohlen: tomorrow at 11:00

• Zurich: tomorrow at 12:30

If ordered immediately.

Information subject to change.

Customer questions and answers

The 2 most helpful customer questions

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Customer ratings

Overall rating

The 3 most useful ratings

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Mein absoluter Lieblingstopf!

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Einfach genial - selbst ein Laie wird zum Chefkoch. ;)

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Leider bisher nur 1 Mal gebraucht, der Truthahnschenkel mit Gemüse im Backofen in dieser Cocotte war absolut der Hammer. Ganz klare Kaufempfehlung und sollte in keiner Küche fehlen.

Member since November 2011

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Bestselling Saucepans

Staub La Cocotte (24cm, Casserole/Stewpot)

Le Creuset Mini Cocotte 4er-Set (10cm, All-purpose)

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Staub La Cocotte (18cm, Casserole/Stewpot)

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How to Buy Vintage Le Creuset Cookware

Le Creuset , a premium brand of kitchen tools and accessories, offers a signature line of enameled cast-iron. It has captured the affection of cooks and collectors alike. Since a well-cared-for or refurbished piece of cast iron cookware can remain as good as new indefinitely, cooks and collectors compete for deals on pieces that may blur the line between vintage or simply used. Shopping for genuine vintage Le Creuset is not difficult as long as shoppers have enough information to tell the difference and to spot a good deal.

Get to Know Le Creuset

The seeming immortality of cast iron coupled with the old-world mystique of an artisanal French company like Le Creuset might lead some to think it possible to find a Le Creuset piece that is 100 years old, or older. Le Creuset is fewer than 100 years old, however. Simple information such as this can offer shoppers some useful perspective when searching for genuine items.

Le Creuset Company Background

Le Creuset began production in 1925, and in that first year came its first product, a flame colored enameled cast iron cocotte (French oven). The brand did not achieve widespread popularity until the 1950s, at which point it expanded distribution into the United States while also introducing several new designs by famed industrial designer Raymond Loewy (best known for his work redesigning the Coca-Cola bottle). From then on, Le Creuset evolved through a series of subtle innovations and redesigns. Recently the company expanded well beyond its base of cast iron into a wide line of cookware, bakeware, implements, and accessories in a variety of colors, styles, and materials.

Colors and Materials

Le Creuset's signature flame was the only color in production for the company's first 30 years. The very oldest vintage pieces are only flame. These older pieces are usually flat on the bottom. In 1956, yellow came about, and other colors soon followed. The company experimented with ribbed bases in the 1950s and 1960s, though by the 1980s, the design of pots phased back to flat, rough bottoms. Pieces from this era have raised interior ridges on the bottom. An expansion in1995 saw the use of non-iron materials such as stainless steel, aluminum, and stoneware.

Buyers should learn some of the features and materials that mark certain eras of Le Creuset production.

Notable Features

Flame colored enameled cast iron, smooth lids

Basting spikes introduced

Still only flame-colored

Elysées Yellow introduced

Product line expands to fondue sets, grill pans, Raymond Loewy-designed Coquelle French oven

Looped lid handles replaced by stainless steel or phenolic knobs

Some pieces feature ribbed bases

Italian designer Enzo Mari "Mama" series cocotte with new handle shape

U.S. subsidiary opens

Product line expands to include Jam Pot ("Marmite à Confiture"), Multifunction Cocotte

Vitrobase enamel caters to glass stovetops

Jean-Louis Barralt designs Futura series

Materials include stainless steel, hard-anodized aluminum, stoneware, enameled steel, silicone, and textiles

Cast-iron line expands to saffron-colored wok, pumpkin-shaped cocotte

Cast-iron line includes French tatin, Indian karahi and balti dishes, sukiyaki cocotte, Italian risotto pot

New colors include Granite Grey, Cream, Chocolate, Pistachio, Satin Blue, Kiwi, Lavender, Burgundy

New products and colors have come out more recently in the new millennium. While there is no universally confirmed definition of the term "vintage" when used to describe an item for sale, vintage implies that an item is currently out of production or otherwise obsolete.

When it comes to fashion or decoration, the term tends to imply that the style of a given item has fallen from popularity but has renewed interest. As the general popularity of cast iron cookware has remained consistent and no particular piece is obsolete, shoppers seeking vintage pieces should concentrate on the style and especially date of production.

How to Read the Numbers or Letters on the Bottom

A two-digit number on the bottom of a Le Creuset piece signifies its diameter measured in centimeters. The measurement is the lengthwise diameter for oblong-shaped or other non-circular pieces. These are inner diameter measurements, not including handles, and they can determine the volume of the piece as well. Some round oven pieces have letter imprinted instead of a number. In this case, "A" is the smallest piece, and it measures 16 cm; these diameters go up by 2 cm for each letter up to "H" (30 cm). "I" is the largest round oven and skips to 34 cm.

How to Buy Vintage Le Creuset Cookware on eBay

Enter either "vintage" or "used Le Creuset" into the search window on the eBay home page, and then be sure to scrutinize the item descriptions and photos. When sales include only one or two photos or very short descriptions, make sure the seller offers some return policy and has an excellent feedback score, or else it might be better to move on. If you intend to use the vintage cookware, you might not need it to be in the best aesthetic condition. This type of equipment hardly degrades in performance. Collectors, however, should consider blemishes as well as authenticity before making a purchase.

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Le Creuset Gusseisen Sauté Pfanne mit Holzgriff 28 cm Test 2017 - Ist sie ihr Geld wert?

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Le Creuset Gusseisen Sauté Pfanne mit Holzgriff 28 cm Test 2017 - Ist sie ihr Geld wert? Ein klares ja! Schau Dir das Video an und siehe warum.

👉 http://amzn.to/2ybK5VU Diesen Link klicken, um das Spar-Angebot unverbindlich zu prüfen!

Le Creuset Gusseisen Sauté Pfanne. Diese traditionelle Pfanne mit langem Holzgriff darf in keiner Küche fehlen. Das Material ist optimal zum scharfen, krossen Anbraten, da es richtig heiß wird. Die spezielle schwarze Innen-Emaillierung sorgt dafür, dass beim Braten nur wenig Fett benötigt und die Reinigung erleichtert wird. Die Sauté Pfanne hat hohe, leicht schräge Seitenwänden, die den Herd vor Spritzern schützen, und eine große Bratfläche. Sie eignet sich hervorragend für "alles aus einer Pfanne", z.B. Züricher Geschnetzeltes, Gemüsepfanne oder andere Gerichte mit Flüssigkeiten bzw. Soßen. Der Griff wird beim Braten nicht heiß und ein praktischer Zweitgriff erleichtert die Handhabung. Die Le Creuset Sautépfanne ist leicht zu reinigen. Die schwarz emaillierte Innenseite bildet mit der Zeit eine sogenannte Patina. Diese Patina trägt zu einem verbesserten Bratergebnis bei und sollte nicht entfernt werden. Aus diesem Grund ist die Empfehlung, die Pfanne nicht mit Spülmittel oder in der Spülmaschine zu reinigen, sondern einfach nur mit heißem Wasser abzuspülen.

Warum eigentlich Gusseisen? Gusseisen ist ein idealer Wärmespeicher und Wärmeverteiler. Wenn Gusseisen einmal heiß ist, bleibt die Hitze sehr lange erhalten. Deshalb benötigst Du zum Braten keine hohe Hitzestufe, sondern nur mittlere oder niedrige Temperaturen, um ein optimales Bratergebnis zu erhalten. Eine solche hochwertige Pfanne ist tatsächlich eine Anschaffung fürs Leben, wogegen einfachere z.B. Teflonpfannen in der Regel nicht so langlebig sind und irgendwann ersetzt werden müssen. Das Gargut wird tatsächlich besser und leckerer zubereitet als in einer herkömmlichen Pfanne. Gusseisenpfannen können auch immer für Induktionsherde verwendet werden, und auch im Backofen, wenn sie einen abnehmbaren bzw. hitzebeständigen Stiel haben. Wie gesagt es ist eine Kategorie für sich. In der Anschaffung etwas teuer aber absolut langlebig und geschmacksintensiver.

Auch die Bewertungen bei Amazon sprechen eine eigene Sprache, denn alle sind begeistert von den hervorragenden Bratergebnissen. Dies spiegelt sich in den vielen positiven Bewertungen und in der Kundenzufriedenheit von 4,4 Sternen wider.

Über unseren Link kann Du zurzeit diese tolle Pfanne zum leicht reduzierten Preis erwerben. Klicke dafür jetzt auf den unten angegeben Link und prüfe das Angebot.

Le Creuset Gratinplatte rund rot 18cm

Gratis Lieferung in die ganze Schweiz und Liechtenstein ab 80.- CHF, Gratis Rücksendung und Geld-Zurück-Garantie

Fragen? Kontaktieren Sie uns per e-mail oder rufen Sie uns an unter 044 508 27 84

Gratis Geschenk ab 100.- CHF

Registerieren Sie sich um spezielle Promotionen und Rabatten zu erhalten!

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Produkte am Lager werden in 24h geschickt. Für alle andere Produkte die Lieferzeiten können 2 bis 4 Tage sein (falls am Lager beim Lieferant) oder ca. 2 Wochen (falls nicht am Lager beim Lieferant). Um Ihnen eine genauere Zeitpunkt für die Lieferung dieses Produktes zu geben, bitte nehmen Sie Kontakt mit uns.

Der Versand sämtlicher Produkte und Bestellungen erfolgt prinzipiell kostenlos an Adressen in der Schweiz und in Liechtenstein ab 80.- CHF Bestellwert.

Bestellungen ab 80.- CHF werden automatisch per Swiss Post Priority Versand geschickt (Lieferung in 24h).

Für Bestellungen bis 80.- CHF kann man zwischen Priority- oder Economy-Versand wählen.

Unsere Kunden kauften folgende Produkte mit diesem Artikel zusammen.

Gesamtpreis Excl. Tax: CHF 112.85 Inkl. MwSt.: CHF 112.85

Fragen zum Produkt

Wichtige Informationen

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Mehr als 15'000 Markenprodukte

Bestellung ohne Registrierung möglich

Geld-zurück Garantie und Gratis Rücksendung

Bräter - Le Creuset oder STAUB?

Mitglied seit 29.10.2004

Hat jemand Erfahrung mit der Marke?

Sollte ich doch lieber Le Creuset kaufen?

Mitglied seit 22.11.2004

Mitglied seit 29.10.2004

"Dampfverteilende Bolzen unter dem Deckel. Diese Bolzen ermöglichen es den Dampf gleichmäßig zu verteilen."

Das wäre in meinen Augen nämlich das einzige, was die beiden unterscheidet.

Mitglied seit 20.10.2006

4.370 Beiträge (ø1,07/Tag)

Mitglied seit 20.10.2006

4.370 Beiträge (ø1,07/Tag)

falls das in meinem ersten Post nicht klar genug geworden sein sollte.wenn Du mich fragst: Kaufen!

Mitglied seit 07.04.2004

424 Beiträge (ø0,08/Tag)

Mitglied seit 15.03.2002

33.651 Beiträge (ø5,85/Tag)

Mitglied seit 15.03.2002

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Mitglied seit 29.10.2004

Der Staub ist innen auch emailliert.

Ein befreundeter Koch hat mir gestern auf jeden Fall von einem emaillierten Bräter abgeraten, es sollte nur Gußeisen sein. Und diese "Bolzen" fand er auch überflüssig.

Hab noch ein Geschäft ausfindig gemacht, die unter anderem Le Creuset führen. Ich gehe da wohl morgen mal hin.

Mitglied seit 20.10.2006

4.370 Beiträge (ø1,07/Tag)

Mitglied seit 29.10.2004

Mitglied seit 05.08.2005

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Habe Staub noch nie Life gesehen,kann aber sagen dass mein Doufeu von LC unten am Deckel regelrechte"Zapfen" hat.Im Gegensatz zu den Küchenprofi-Töpfen wo ich die Erhebungen unten am Deckel eher als linsenförmig(sehr klein und flach) bezeichnen würde.

Die Zapfen des Doufeu machen nur Sinn wenn man Dinge mit Deckel ohne Flüssigkeitzugabe macht.Bei normalen Schmorgerichten in Soße kondensiert das Wasser auch so gut genug.(Habe auch LCs ohne Zapfen )

Diesen Kondensationsprozess bei Braten ohne Flüssigkeitszugabe kann man beim Doufeu,wenn man ihn auf dem Kochfeld nutzt,durch Eiswürfel die man in den konkaven Deckel geben kann.zusätzlich optimieren.

Diese Möglichkeit bietet meines Wissens nur der Doufeu von LC.

Mitglied seit 20.10.2006

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Meine Perle hat mittlerweile eine stattliche Topf/Pfannensammlung. Meine Fehlkäufe summieren sich.

Mitglied seit 20.10.2006

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Mitglied seit 23.05.2007

Bräter-Angebote von Staub gibt es zur Zeit auch bei cookplanet.com >Link von Admin entfernt<

Mitglied seit 05.12.2003

1.411 Beiträge (ø0,28/Tag)

den La Cocotte 20 rund und schön rot.

Ich nutze Induktion und bin überrascht

wie super das mit kleiner Zufuhr ( Zum Schluß die 2 )

Begeister hatte mich die rote Farbe, die historische Form

und der spezielle Deckel.

Ansonsten besitzen wir noch einen ovalen Bräter

von Le Creuset - auch ein Topteil.

Mitglied seit 16.06.2009

290 Beiträge (ø0,09/Tag)

Mitglied seit 16.06.2009

290 Beiträge (ø0,09/Tag)

Mitglied seit 28.10.2004

1.961 Beiträge (ø0,41/Tag)

Mitglied seit 16.06.2009

290 Beiträge (ø0,09/Tag)

Egal irgendwann komme ich noch günstig zu meinem riesen Le Creuset oder Staub Bräter.

Mitglied seit 31.05.2007

444 Beiträge (ø0,12/Tag)

Mitglied seit 12.09.2004

15.632 Beiträge (ø3,23/Tag)

Leute, spart euch doch den Markenfetischismus. Ich hab nen 50Euro Bräter, außen orangerot verlaufsemailliert, innen Gußeisen roh, seit 1.5 Jahren und bin damit hochzufrieden. Boden plan, Nupsies hatter auch, Deckel ist dicht, und Staub kennt mein Bekanntenkreis eh nur als lästiges Übel aufm Türrahmen.

Mitglied seit 03.11.2009

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innen noch nicht einmal emailiert ist.

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daß ich unlängst bei a.

einen ovalen Bräter für 20 Euronen gekauft habe,

beißt Ihr Euch in den .

Er kippelt zwar, aber für den Garten geht es schon.

Mitglied seit 12.09.2009

erklärt doch mal bitte einem Laien in Sachen super tollen, teuren Kochtöpfen, Brätern ect., warum die unterschiedlichen Farben (z.B. orange, grün, weiss, schwarz. )?

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Nr. 42 im ClüVie : megaturtle

Ist der Chef nicht da - entscheiden seine Stellvertreter, sind diese auch nicht da - entscheidet der gesunde Menschenverstand

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Es gibt auch noch einen Anderen günstig zu erwerben. schaust du hier .

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Ich überlege sogar, noch die kleinere 17`ner Variante zu ordern.

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Klar versucht man dann immer auf dem Tisch das Lamm als Schwein zu verkaufen. aber mittlerweile riechen sie den Braten und man kann kein O mehr als U verkaufen. Pupertät eben. die "Kleinen" werden erwachsen!

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Klar, ich hab sehr genau hinschauen müssen, um Topf und Deckel ohne Macken zu erwischen (wie bei Ikea auch), aber es hat sich gelohnt.

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Nr.62 der SHGdBS

Genfood? Nein Danke - meine Küche bleibt Genfoodfrei!

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Nr.62 der SHGdBS

Genfood? Nein Danke - meine Küche bleibt Genfoodfrei!

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wir haben den 41er von Ikea und sind damit sehr zufrieden.

Aber es stimmt schon, man muß beim Kauf auf Mängel achten. Das sollte man bei LC aber auch, makellos sind die auch nicht immer.

Mögliche, nicht gleich sichtbare Unterschiede kennen wir dann ggf. in ein paar Jahren.

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Nr. 42 im ClüVie : megaturtle

Ist der Chef nicht da - entscheiden seine Stellvertreter, sind diese auch nicht da - entscheidet der gesunde Menschenverstand

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Ich hab ausschließlich "Billig-Gußeisen". Nur außen emailiiert.

Auffallende Mängel: Dichtheit der Deckel.

Nasen in der Emaille.

Pickel am Boden.

Für mich gibt aber auch rein gar keinen Grund das teure Zeug von LC oder Staub zu kaufen.

Meinem Bekanntenkreis imponieren fällt auch flach als Kaufargument, der kennt weder die eine noch die andere Marke.

---- ich koche nur aus Verzweiflung. Wo kann man sonst gut essen? ------

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LC und Staub nehme ich am liebsten.

Der Alditopf wird im Garten genommen.

Für was Gutes kann man auch ein bissel Geld ausgeben.

- eibauer - wir backen das schon -

Mitglied seit 11.02.2010

Ich hab´seit heute einen LC Bräter 31 cm und ich freu mich wie ein Schneekönig. (in).