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Staub töpfe

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

Подробнее о программе «Лучший продавец» — открывается в новом окне или вкладке

• Постоянно получает самые высокие оценки покупателей
• Быстро отправляет товары
• Заработал репутацию продавца, предоставляющего прекрасное обслуживание

Информация о товаре

Пользователи, которые просмотрели этот товар, также просмотрели

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

Meine neue Cocotte von Staub

Geflügel kaufe ich also immer nur im Ganzen oder alternativ auch gerne die oft verschmähten Schenkel (die eh viel geschmackvoller, aromatischer und saftiger sind als die dröge Brust) und vom Rind und Schwein gibt's meist Stücke aus der Hüfte, der Schulter, bzw. dem Bauch - ideales Schmorfleisch.

A uf die Produkte der Firma Staub bin ich erstmals aufmerksam geworden, als in der Kochsendung von Martina Meuth und Bernd Neuner-Duttenhofer unterschiedliche Schmortöpfe vorgestellt wurden. In diesem Zusammenhang sind die beiden nämlich auch auf die spezielle Deckelform * der Staub-Cocotten und die kleinen Tropfen, die sich an der Innenseite des Deckels befinden und an denen sich das Kondenswasser sammelt und während des Schmorens stetig herabtropft um das Schmorgut zu befeuchten, eingegangen. Eine wirklich großartige Geschichte, weil das Schmorgut so sehr viel saftiger bleibt.

Für normale Schmorgerichte ist die Größe für uns absolut ausreichend, ich habe sogar immer noch 2-3 Portionen für die nächsten Tage oder zum Einwecken oder Einfrieren übrig. Zur Zubereitung von ganzen Brathähnchen oder größeren Braten, inkl. Schmorgemüse würde ich aufgrund der Form der Cocotten eine oder sogar zwei Nummern größer empfehlen.

*Alle Links sind Partnerlinks

Darf's noch etwas mehr sein?

Kommentare

ich habe seit einger Zeit eine graue Cocotte und ich liebe sie abgöttisch.

Grau ist eine großartige Farbe - meine nächste Cocotte soll unbedingt auch grau sein.

Danke und Viele Grüße

Meine Cocotte hat einen Durchmesser von 26 cm, das entspricht ungefähr 4,8 Liter Fassungsvermögen. Für normale Schmorgerichte ist das für uns absolut ausreichend, es passt soviel rein, dass ich immer auch noch 2-3 Portionen einwecken kann, ich möchte aber auf jeden Fall auch noch kleinere Töpfe zum normalen Kochen (Nudeln, Gemüse, Reis/Risotto, etc) haben, eine 30 cm-Cocotte für Brathähnchen und größere Schmorbraten und einen ganz großen, den ich dann für meine Einweckorgien verwenden kann - wahrscheinlich gibt dann der Küchenboden nach ;o)

Das muss ich mir merken. Werde gleich mal nach einer Cocotte schauen.

Die kleinen "Fake" Cocotte's" bzw. die Porzellanschüsseln von Staub sind auch wunderbar, und letztere kann ich dir auch ans Herz legen!

I wish your site had a translation button, I'm seeing so many things I would like to try!

zum Glück sind es nicht einmal mehr 11 Monate bis Weihnachten, jetzt weiß ich nämlich was auf die Wunschliste ganz nach oben kommt! ;) Hab dank für den Tipp und viel Freude mit deinem Zauberkessel! Liebe Grüße, Theresa

herzlichen Glückwunsch zu deiner neuen Cocotte.

Der Deckel ist natürlich klasse, aber für alle diejenigen, welche solch ein "Zauberdeckel" nicht haben, hier ein kleiner Tip. Einfach Butterbrotpapier in Größe der Form unter Wasser anfeuchten und dieses auf das Schmorut legen und etwas abdichten. Dann den Deckel draufsetzen. Dann bleibt das Fleisch auch schön saftig nach dem schmoren.

Aber ich sehe es schon kommen, dass ich mir auch noch den einen oder anderen Cocotte holen werde.

Netti aus der Zauberküche

Auf Tipps von Martina und Bernd ist einfach Verlass! Ich bin durch meine Mama schon ewig Fan ihrer Sendung. Die gab es ja schon, bevor Kochen so angesagt war. :D

Hach, du Bedarfsweckerin! Jetzt will ich auch eine haben. Lohnt sich das wohl auch, wenn ich darin niemals Fleisch zubereiten werde? Und für mich als Einzelperson reicht sicherlich auch 1-2 Nummern kleiner. hm.

Entschuldige bitte die späte Rückmeldung, der Durchmesser der Cocotte bezieht sich auf den Boden.

Ich hab da jetzt mal drüber nachgedacht, aaaalso.

In der Zubereitung liegen die Hauptvorteile sicher im Bereich der Schmorgerichte, die werden darin einfach besonders gut, durch die gleichmäßige Hitzeverteilung sehr zart und trocknen aufgrund des Spezialdeckels nicht aus.

Für mich persönlich spielt natürlich auch das Aussehen der Töpfe ne Rolle, ich finde die einfach unheimlich schön und freu mich immer wie ne Schneekönigin, wenn ich mit nem Holzlöffel darin rumrühre - das klingt wie ne japanische Klangschüssel ;-)

Da ich die beiden Töpfe aber nunmal habe, bereite ich darin auch Suppen, Saucen, usw. zu und werde mir ganz bald noch eine kleinere 3l-Cocotte für Risotto, Pasta und Beilagen anschaffen. In der werden dann sicher auch keine, bzw. kaum Fleischgerichte zubereitet. Die Anschaffung ist aber aus qualitativen Gründen sicher nicht sooo wichtig, da Kartoffeln oder ein Risotto genauso gut in einem Edelstahltopf gekocht werden können - ich möchte aber trotzdem noch so eine Cocotte haben ;o)

Wenn Du aber hauptsächlich ein besseres Kochergebnis haben möchtest, dann spielt das bei Gemüsegerichten sicher nicht die vordergründigste Rolle.

ich war heute beim Outlet und Schwanke zwischen Staub Cocotte oder Creuset Doufeu (Konsensationsdeckel).

Kommentare, die Werbelinks enthalten (Links, die auf kommerzielle Seiten verlinken und keinen Bezug zum Beitragsthema haben, sondern lediglich der Werbung dienen), werden selbstverständlich nicht veröffentlicht und ich behalte mir ausdrücklich rechtliche Schritte vor. Mein Blog dient nicht als kostenlose Werbeplattform!

Le Creuset vs. Staub

I will be honest - Le Creuset seems to be all the rage within the circle I hang out with. But. after reading some of the chow's posts it seems as Staub is really worth looking into.

Please tell me if both products are similar, maybe one is better than the other? I would love to hear some opinions. I only have a couple of le Creuset pots and absolutely love them.

Thanks for bringing up this topic, as I've been wondering the same thing myself.

(If I do say so myself. ) I think I said it best when I said, "Le Creuset is for the masses, Staub is for those in the know." Go buy yourself a nice Staub and be the envy - not the same - of all your friends.

But why? I am planning to buy a 5.5 qt. dutch oven. I can buy the Le Creuset doufeu or the Staub which are just about the same price - neither is cheap.

I've been happy with my other LeCreuset, some of which I've had for decades. What's so special about Staub? I don't care what my friends think. This is for ME.

I have both. While I really can't say anything negative about LC, I prefer my Staub. I think it browns better, seems to be heavier with a better fitting lid, and--when used for stovetop braising--the dimples really do make a difference.

No one is going to be disappointed with a piece of LC, it's just that having used both over the last two years, the Staub seems to have a slight edge.

I have both as well, and Sam said it nicely. I always go for my Staub over my LC. One very simply addition I'll make (but an important one) is the design of the lid handle. It simply works better. More space to hold on to, it's metal, it never has to be tightened (in my experience anyway).

I have both and I use both often. I have an oval dutch LC oven, an LC soup pot, an LC wok and a round Staub dutch oven. I don't find significant differences in performance between the dutch ovens. I do like the handle on the lid of the Staub a bit better than on the LC because it sits up a little higher and is easier to get a hold of while holding a towel or pot holder. Of course, that's necessary because the handle knob is metal and gets hot whereas my LC lid handle doesn't get hot nearly as quickly and almost never when it's on the stove top.

I don't think you can go wrong with either brand. If I buy another piece of either, I have to say that it'd come down simply to price.

The new LC Signature line has re-invented the design of the handles and they not only sit up higher, they can handle heat up to 480 or 490 so they can be used for things such as bread. Additionally, the handles have been made a bit larger for easier hold with pot holders.

The main difference is Le Creuset gets stained and dingy looking with use, and the Staub gets better with use. It's interior develops a seasoning and becomes more and more nonstick. Searing a piece of meat in LC will cause brown stains on the enamel. These can be removed at first with some bleach, but bleach is alkaline and it's use after a while causes the enamel to lose some of it's shine, which causes more staining. Staub also sears much better.

I don't want to worry whether cooking something is going to stain my pot. I would prefer a lighter interior, but you get used to the darker one, and it's nice not to have to worry about staining. It's also nice to know the pot you spent so much money on will improve with age, and not get more and more stained and discolored, and look dirty inside.

What's the interior of Staub made of that allows it to become seasoned? Isn't it enamel, just like Le Creuset? What makes it sear better if it is the same material?

The interior of the Staub is matte black enamel. It's slightly rough which allows the pores of the enamel to fill and season from hot oils that become polymerized, and form a nonstick patina over time, just like raw cast iron. The smooth, glossy interior of the LC doesn't permit that.

A dark slightly textured surface will sear better than a light, glossy one. Dark absorbs heat better and it gives a deeper, better sear more quickly.

This has puzzled me since I first read it.

Enamel is glass. Glass is non-porous, ergo, no pores to fill, polymerize, and season as in cast iron.

You can't see "stains" on the dark finish of Staub but the gunk might be building up anyway, just as it does around rivets on pans if you don't clean them well. Is that really a "nonstick patina"? That would build up in the same way on a LC once the shine was gone as long as you didn't care what it looked like.

I've never seen an appreciable difference in searing between light or dark enameled cast iron. I hate searing on either or them. I usually sear in a plain cast iron skillet and transfer to the dutch oven for further cooking. I get a much, much better sear than in the coated cast iron that makes it worth a quick washing of an extra skillet.

Glass actually IS porous. It's why you can get calcium deposits built up over time on your windows from rain or sprinklers; the molecules have pits and tiny surface variations in which to settle.

Nope. not that it really matters, but neither glass nor enamel are porous.

po·rous [pawr-uh s, pohr-]

1. full of pores.

2. permeable by water, air, etc.

True, substances can adhere to the surface of glass or enamel, but they are not porous or permeable, and nothing will be absorbed into them. Adherence occurs more with glass or enamel which is frosted or has a matte finish because unlike glossy surfaces, there are more interstices to hang onto.

I saw Staub today at Dillards. The interior appears to be pre-seasoned cast iron as opposed to enamel. The real question is whether pre-seasoned cast iron can be considered enamel.

Also, Staub was designed for restaurant use. Restaurants in the U.S. are not allowed to use enamel because if it chips then bacteria can be harbored there. That makes me even more suspicious about their enamel interior claim.

Enamel is a glass coating, normally over cast iron. "Pre-seasoned" cast iron is cast iron with some oil burned onto it. I don't think anyone questions whether one can be considered to be the other -- they're entirely different in all respects.

That rough black surface is enamel. Really. LC makes a number of pans which also have the rough black enamel interior.

Staub's interior is black satin enamel. It is definitely NOT preseasoned cast iron: the two surfaces are easily distinguishable when examined side by side.

^^There is a HUGE difference between their interiors. While LC claims to have an interior that resists sticking, it's really just glazed enamel. So the more you use it the more it wears away (and stains). However the Staub is completely different:

"Why Staub Enameled Cast Iron?

Self-basting spikes underneath the lid ensure continuous, natural basting

The more you use your Staub product, the better it gets! Oils used when cooking will penetrate the pores of the matte enamel and create a natural, smooth, nonstick surface

Special, smooth ceramic bottom is usable on all heat sources

Lids feature stylish solid brass and stainless steel knobs

Staub enameled cast iron products are highly durable, do not discolor or rust, resist chipping, do not require seasoning, and are ready to use immediately"

^^As you can see the difference is the: "Oils used when cooking will penetrate the pores of the matte enamel and create a natural, smooth, nonstick surface" - the surface of the Staub gets better and better while the surface of the Le Creuset just wears more and gets worse and worse.

Folks, Chowhound is not a debating contest, where one poster "wins" and another "loses". We're here to share great chow tips. We all feel passionately about our favorites, but please share your opinions with respect for the fact that others won't feel the same.

We don't see any new information being shared here, and we've removed some increasingly hot-tempered posts. If we see the discussion continuing in this direction, we'll be locking it.

I don't think we're disagreeing with you about what Amazon may say, but I think we disagree that LC itself, the manufacturer, makes the claim that their product is non stick or prevents the food from sticking. I'm sure Staub is a wonderful product, just haven't yet seen a reason to replace my LC, which so far, fortunately, has worked well for me. I don't buy LC because of its "stick or non-stick" qualities - in cooking where sticking is an issue for me, I buy Swiss Diamond - so I'm not sure why the sticking or non sticking is such a big deal in a product that I at least use for braising, risottos, etc.

I'm not saying you should replace your LC with anything. I'm only giving my personal review having owned both products. The interior of my LC became more and more worn: i.e. stained and no longer as non-stick as it was (which I was happy about) when it was new. However my experience with my Staub has been the opposite: mearly that the interior gets better with use like a well seasoned cast iron pan. That's all. As for whether or not the interior of LC should resist sticking: I wrote to LC (about the description posted on amazon.com) to see what they say. I find it rather pathetic that some are taking this to the wall based on what is posted on one vendors site: but there you go. I'll let everyone know what the response I receive is. Just as you are free to love your LC (as I used to). I am free to feel as if Staub is a much superior product. As far as I know i'm the only one in the discussion (of the three of us) that has actually owned and used BOTH products for a long period of time. So I feel on that basis alone my testimony is relevent. I don't know why I keep getting attacked for my opinion - but as much as you might not like it = that's what it is.

I'm sorry if you feel attacked - that certainly wasn't my intention - and thank you for your clarification.

Staubs enamel is made of the same material as LC's but it's just a different color and finish. If LC's enamel wears away with use, so will Staub's with continued use. Staub stains too with brownish stains which is the seasoning of polymerized oils building up. If you scrub that away you lose the benefit of it becoming more nonstick.

The main difference is Staub has the dark interior, becomes more nonstick with use, and has the basting spikes on the inside lid. Le Creuset has for the most part a glossy, sand color enamel interior which makes it easier to monitor your cooking, is a bit lighter in weight, comes in many more sizes and colors, has a track record of pieces being in use for 60+ years and still performing well, and has an iron clad warranty with great customer service and they have been making this for 80+ years.

Which is prettier is subjective but I think that Staub is. With a many piece collection though, their ornate lids become a bit much. After weighing the benefits of both brands I sold my Staub and went with LC. While I will give the edge to Staub by a small margin, the bottom line was that I didn't really want to cook with it. I found the dark interiors drab and deary, and not inviting to make me want to use it, especially in the warmer months, and THAT after all is said and done, is THE most important factor!

My 5 quart Staub Dutch oven has a glossy light sand color interior. But my LC Grill pan has a dark, rough interior that is extremely hard to clean after using. And I always spray my LC with Pam, before using.

Perhaps in different years, both LC and Staub have tried different colors/finishes.

Staub makes several lines, at different price points. The Basix and Elite lines, carried by QVC (and very reasonably priced), both have glossy light interiors, but pieces in the highest-priced line always seem to have the rough dark one. I haven't seen the QVC stuff in person, but it looks very nice on the website and I would guess that the quality is more than acceptable. A few years ago HomeGoods was carrying random pieces from one of Staub's discontinued lower-priced lines, and I picked up a couple. So far, they've performed just like my Le Creuset, and the enamel has held up just as well.

I sent my MIL a 5qt Staub from QVC for this past Christmas. She's been thrilled iwth it. Quality is quite nice, especially given the price. I was a bit concerned when I ordered it without seeing and touching but it really is a great deal.

The Staub sold on QVC is of different quality than it's standard pans. Glad to hear that it is still good. I was wondering about the quality. I love my Staub coquette. I plan on aquiring more as soon as funds allow.

I have never used LC, I really debated between the two brands. In the end, it came down to the discoloration and rubbing off of the enamel of the LC.

My Staub was bought for me as a gift from QVC and I absolutely love it.

I can't say the same about my LC grill pan and although it cooks well, it is such a pain to clean. It is almost not worth the clean up.

I own Le Creuset only at this point, have never used Staub. I definitely understand what you guys are saying about staining. Barkeeper's Friend works well, but I have stains that are extremely well set from before I had it (and there will be no bleaching--this is a bleach-free household).

I'm wondering if the spikes cause any issues when you're not braising/using a method where they are useful. For example, I cook oatmeal in my Le Creuset . I wouldn't want to have condensation pool on top while I'm trying to get everyone served. Does everything have the spikes?

Just out of curiosity. what's wrong with using bleach to remove the stains on the LeC?

Bleach is incredibly toxic . and pans are for cooking food . that will be ingested. Plus, I breathe the air in my kitchen ;)

I don't know where you get your information, but you are misinformed. Sure, undiluted bleach is toxic, but if a pot or pan is washed off after soaking, the amount of residual diluted bleach remaining is totally safe. If you have ever gone swimming in a public pool, you have been exposed to bleach. Virtually all surfaces in hospitals from floors to countertops are cleansed with products containing bleach. Drinking water often contains chlorine bleach as a purifying agent.

I don't know your background, but I have spent much of my career studying and ensuring safety of marketed drugs, so I do have at least some expertise in this area. I can assure you that treating stained cookware with bleach is completely safe, as long as the pot/pan is rinsed reasonably well prior to using.

I'm sure we can agree to disagree on whether bleach is a plus in the kitchen.

I am aware of how bleach is used in water supplies and swimming pools. I don't swim. My local water department uses ozone I believe it is instead of chlorine. I have used chlorine filters before, and can see that there is little chlorine in our tap water here. All of my drinking water is spring water.

Additionally, if there is crud (or mineral deposits, as another poster so much more elegantly put it) on my cookware, I'd rather see it than hide it from myself. Bleach isn't removing the deposits, it is simply removing their color.

But please. if you have reason to believe that the minute amounts of chlorine that may persist after bleaching a pot, or reside in swimming pools are toxic to most persons. please lead us to the reference or scientific evidence that this is true. Chlorine has been used for more than a century as a disinfectant, and is still widely used as a swimming pool and hospital surface disinfectant. I am unaware of any significant human toxicity when chlorine bleach is used properly, but am anxious to be better informed if you could please provide us with some reasonable scientific evidence to the contrary.

I continue to use bleach to remove stains from ceramic/porcelain cookware such as that made by Le Creuset, and really do not believe that this is in any way unsafe.

I have a feeling that any evidence I presented would be received with great disbelief; I am quite happy to agree to disagree with you. (One would think the smell of chlorine bleach alone would be enough to convince anyone it cannot be a good thing . there's a reason we have a sense of smell.)

I wonder if anyone has an answer to my original question about the spikes??

I am by education and experience a scientist. I would truly welcome any evidence that contradicts my opinion. Rather than disbelief, if you were to present some credible scientific rationale for your opinion that careful use of bleach as a cleanser is dangerous, I promise you I would honor it. I truly respect scientific honesty, but fiercely reject any opinion which is not based on experience or science.

Thus, I continue to think it totally reasonable to bleach stains in cookware with household bleach, and to clean sinks, countertops, etc. with bleach products. As long as the residual bleach is rinsed away, I think that the benefits of so doing far outweigh any possible risk.

I would truly welcome any scientifically based contrary opinion.

If smell alone were a reasonable indicator of unsuitability or toxicity, then by your reasoning Morbier cheese would be toxic. It's not, and neither is lutefisk, natto, or any other smells-horrible-but-tastes-delicious food.

Yes, there is a reason we have a sense of smell. There's also a reason we have science, and science was created because our senses can fool us pretty easily. To really know that something is dangerous, you have to be able to create replicable trials that are well designed to eliminate confounders (these are the variables that might correlate but which do not indicate causation) so that false positives are excluded. But at the end of the day, it isn't about "great disbelief"--that would imply that science works the same as a religion where evidence is excluded that does not fit the preconceived model. Instead, scientific evidence from one (and sometimes more) studies is treated skeptically until you can know how well the studies are designed to remove confounders, how well the evidence has been peer reviewed, and how successful other researchers have been at replicating the results. All these steps are in there because sometimes what our senses convince us can't be a good thing really doesn't cause any problems at all. To put this more on topic, Hungry Celeste nailed it: our senses would probably tell us stinky tofu ca't be good for us, but assuming a standard dose it is extremely unlikely that it would cause any harm (other than the smell/taste does tend to linger on the palate :D).

Oh, and I think the main complaint jospehnl had (he'll correct me if I"m wrong, I think), is that while it is true large amounts of chlorine bleach can be "incredibly toxic" (does that make people super dead?? ;), there is a dose-response curve in most things, and minute amounts of toxins are often part of the foods we eat and drinks we drink with no discernable negative response. For example, allyl isothiocyanate is quite toxic as well (LD50 of 151 mg/kg), in fact more toxic by mass than allyl isothiocyanate at 192mg/kg for the LD50. It is also the stuff that makes mustard and horseradish hot. So the idea that something is toxic and shouldn't be near food just because it has some toxicity level would mean that there are a lot of things we regularly eat that we couldn't eat anymore. The trick is that the normal doses we ingest of the stuff in question just aren't high enough to cause toxicity. With bleach, assuming most have the same concentration of the stuff I have in my laundry room (6%) and a 70kg person (roughly about 150lbs--I'm rounding from here on out), you'd have to drink nearly a can of soda worth of bleach straight out of the container before you'd kill off 50% of the population, and if you start talking about the levels of dilution you'd get from normal kitchen use, you'd have to start drinking buckets and buckets of the stuff. This is assuming, of course, that the toxicity response in lab rats is directly translatable to humans, but since we're rounding it is probably ok. I am sure joseph can be more exact here.

All this is a long way of demonstrating that bleach, while definitely toxic, has a dose/response curve that doesn't warrant any real concern in normal kitchen uses.

As for the spikes question, I have cooked thick stews and chilis in a Caphalon enamel/cast iron pan with similar spikes on the lid. It does cause a bit of pooling of water under the spikes, but for something like oatmeal I would think it would be a minimal thing that you could easily blend back in. You may want to adjust the moisture you start with using a pan like this with something like oatmeal because of this, but it shouldn't cause any real harm to the recipe.

Not to get overly technical here, my point was that bleach is not only very effective in removing stains, it is, if used with any degree of common sense, extremely safe. Indeed, amongst most commonly found household chemicals, it is probably the best and safest readily available disinfectant to clean surfaces contaminated with human blood, raw poultry, etc.

I'm with foiegras. Regardless of your belief that chlorine is not unsafe, josephnl, I know as a matter of absolute fact that breathing in chlorine bleach gives me a migraine. So mine is a no-chlorine home, too.

I am not the OP who posted about bleach, but I have asthma and the fumes cause major problems for me, even if diluted. If I accidentally get it on my hands, I get huge whelps. I stay away from pools, and cannot be near an indoor pool b/c of the fumes.

Many of us are very sensitive to the toxicity of bleach, and it is toxic no matter how much you dilute it.

The USDA has devoted much time and effort to our safety too, but somehow we still get beef that has been gassed with ammonia and that is contaminated and must be recalled.

Thanks for your comments, I find them very interesting.

My sister is allergic to Splenda, and gets big welts in her mouth if she eats something containing it accidentally. I am leary of artificial sweeteners anyway, but it's always enlightening to hear from a 'canary' who has a bit more of an extreme reaction. After all, there would be no welts if it was just sugar, or in your case, if it was just water.

Something doesn't need to kill me or cause me a reaction instantaneously in order for me to believe it the better part of wisdom to avoid it, to the extent I can.

Bleach is highly alkaline and will etch the enamel if used consistently. It will remove the stains but over time the enamel will lose it's shine and be more vulnerable to staining, starting a viscous cycle. I've had that happen, and Le Creuset which used to recommend a mild bleach solution on their website for removing stains, has stopped doing so.

I use it rarely, and it does work. Perhaps once a year if there is significant staining, I put a dilute solution of bleach in the pot and it seems to work well, and I have not (at least as yet) noticed no damage to the enamel. I was primarily addressing the issue of safety, which in my opinion is a non-issue.

The new pieces of LC that Williams Sonoma carries has a finish that is anti-stain. I've three pieces of this and it works well. I've not yet encountered any staining on mine.

How high a temp can Staub go to vs. the dark-coated LC? (Another bonus for Staub is better color selection, if it is not fiesta day every day in your kitchen.)

If you want to use really high heat to sear things, I would not recommend a porcelain ironware (neither do the manufacturers). Get a regular cast iron pot/skillet like a Lodge. I actually use both as the non-porcelain will start to rust if you leave food in them for a short while.

Thanks. Where would you say is the temp cutoff in the oven or over gas burner?

The manufacturer recommends 375 degrees F in the oven (the knob is the weak point). You can brown on the stove but you should avoid very high output burners for searing. The reason people use cast iron is the heat retaining value and the weight of the lid which causes a slight buildup of pressure which helps make food more tender. I don't have a temperature for the stove top but I avoid the really high flames.

The newer pieces are available at Williams Sonoma and are good for 450 degrees. and the handles are bigger and easier to handle.

FYI, you can buy stainless steel knobs to replace the polymer ones that Le Creuset ships with - they're about $10-12. I got mine at a Le Creuset outlet (LOVE that place) but you can probably find them on amazon.com and probably at William-Sonoma.

(oops, should have read further, point was made)

The Staub website states you cand use it in the oven up to 500 degrees F, you can't do this with LC as the knob is plastic. You can brown a roast on the stove top at medium heat or slightly above with no issues. The way the web site states the temperature resistance reads 500 oven and stove top.

You can resolve the knob and temp restriction with a $10 stainless replacement knob sold by LC. It's a non issue!

But you have the hassle of having to purchase an extra knob and do the replacement. I wish they would just ship with the stainless knob.

For over 2 years ,Sur La Table has sold LC with a metal knob

I bought one in white -6.75 that we used for the NK bread and other

things easily it now lives at my sister-in-laws home

since it proved way too big for my family

I also have a Cuisinart cast iron porcelain dutch and must say the quality is similar to the LC but with a metal knob. It's also way cheaper.. Check it out and compare the quality.

I haven't bought any in the last couple of years. Thanks for the info.

LC seems to have a lot of "special deals" exclusive colors, exclusive new shapes or exclusive new sizes, etc. I'd guess the metal knob already on the DO could be a Sur la Table exclusive they made with LC. Obviously I don't have any insider information, but I haven't seen the metal knob on any other sellers LC, although, everyone does sell the metal knob.

I'll make one other knob comment. The LC website states the knob is phenolic and is oven safe to 375°F, having spent 17 years in the phenolic industry, selling to companies molding phenolic knobs and pot and pan handles. I personally think 375°F is a bit of a streach. If your DO is going in the oven, just buy the metal knob and replace the plastic one. I'm also not sure what material the new knob on the post available at WS is made of that they claim something like 480°F as the safe oven temperature, but I'm extremely curious to know. If anyone hears what that new plastic is please post.

I think that was done with the intention of safety. People may just grab the hot metal knob.

Perhaps. But Staub comes with a metal knob.

Gusseisen Pfannen und Töpfe: Vor- und Nachteile

Posted by Monika 2183 days ago

Nicht nur für Personen, die noch auf der Suche nach dem allerletzten Weihnachtsgeschenk sind, sind Töpfe und Pfannen aus Gusseisen eine gute Wahl. Auch Hausfrauen oder Hobbyköche werden sich auf die tägliche Küchenarbeit freuen, wenn sie solche Schmuckstücke besitzen.

Gusseiserne Pfannen und Töpfe sind wahre Schmuckstücke einer Küche im Sinne von optisch schön und sehr praktisch.

Wer sich für gusseisernes Kochgeschirr interessiert, hat die Wahl zwischen zwei Varianten

• Gusseisen unbeschichtet: Großmutters Kochtöpfe und Pfannen waren unbeschichtet. Sie müssen gelegentlich neu eingeölt werden, damit sie nicht rosten. Spülmittel dürfen nicht verwendet werden. Die unbeschichtete Oberfläche ermöglicht die erwünschte typische Gusseisen Patina. Das Aroma der Speisen ist besonders intensiv.
• Gusseisen emailliert: Durch das Emaille können diese Pfannen und Töpfe genauso gereinigt werden, wie man es sonst gewohnt ist, eine besondere Pflege mit Öl ist hier nicht nötig. Dennoch kann sich auch in dunklen Töpfen, Brätern und Pfannen die Patina entwickeln, für die das Gusseisen eigentlich steht.

Wird dieses Kochgeschirr genauso gereinigt wie üblicherweise die Edelstahltöpfe kann sich keine Patina bilden.

Welches sind die Vorteile von Gusseisen Töpfen, Pfannen und Brätern

Ein großer Vorteil, den das Kochgeschirr aus Gusseisen bietet, ist die Speicherung der Wärme, die dann wiederum gleichmäßig von allen Seiten des Topfes an das Kochgut weitergegeben wird. Die Weiterleitung der Wärme ist mit Gusseisen um ein Vielfaches besser als bei Edelstahl. Gusseisen Töpfe nehmen zwar die Wärme langsam auf, halten sie dafür umso länger. Wenn beispielsweise der Deckel eines Bräters separat aufgeheizt wird, kann im Topf eine Oberhitze wie im Backofen erreicht werden. So ist es möglich, in einem Bräter aus Gusseisen sogar Kuchen oder Brot zu backen.

Die Gusseisen Töpfe und Pfannen können stark erhitzt werden, da sie große Hitze aushalten können

Gusseisentöpfe, die nicht emailliert sind, reichern das Kochgut mit natürlichem Eisen an, was den gesundheitlichen Aspekt dieser Töpfe noch mehr unterstreicht. Weil zum Beispiel Gemüse schonend gegart wird, bleiben viele der wichtigen Inhaltsstoffe enthalten.

Gusseisentöpfe und –pfannen mit Emaille sind vom Material her so neutral, dass auch Nickel-Allergiker sie ohne Probleme verwenden können.

Pflege von Gusseisentöpfen

Nicht emaillierte Gusseisen Kochutensilien dürfen keinesfalls in der Spülmaschine gewaschen werden. Man reinigt sie ausschließlich mit einer Bürste und heißem Wasser. Wenn das Essen nicht angebrannt ist, genügt es sogar, die Töpfe mit einem sauberen Küchenpapier auszuwischen. Der so erhaltene Fettfilm schützt die Pfanne vor Rost.

Welches Öl verwendet man in Gusseisen Kochgeschirr

Da hier schon davon gesprochen wurde, dass die Töpfe hoch erhitzt werden können, darf nur hoch erhitzbares Öl wie Sonnenblumen- oder Rapsöl verwendet werden. Öle, die keine große Hitze aushalten, beginnen zu rauchen und erfüllen ihren Zweck nicht.

Gibt es Nachteile bei gusseisernen Pfannen und Töpfen?

Manche Hausfrau wird die Töpfe als zu schwer empfinden. Auch sollte sehr vorsichtig mit diesem wirklich schweren Kochgeschirr umgegangen werden, wenn man zu Hause auf einem Glaskeramikkochfeld kocht. Diese kann leicht zerbrechen, wenn ein so schwerer Topf auf die Glasplatte fällt.

Das Gusseisen Kochgeschirr ist sehr empfindlich bei starken Temperaturunterschieden. Ein heißer Topf, der mit kaltem Wasser ausgespült wird, könnte zerspringen.

Alles in allem ist Kochgeschirr aus Gusseisen auch heute noch genauso fantastisch wie zu Großmutters Zeiten.

Einen ausführlichen Vergleich zwischen den einzelnen Topfmaterialien wie Gusseisen, Edelstahl oder Kupfer finden Sie bei der Stiftung Warentest.

3 Comments

Bei Gusseisen hatte ich dessöfteren das Problem, dass dieses nach einem Waschgang in der Spülmaschine mehr als bescheiden aussah. Könnt ihr das nachvollziehen?

Du nutzt Salz in der Geschirrspülmaschiene.

Genau wie den Auto im Winter, wenn viel gesalzen wurde.

stundenlanges Weichkochen in der Spülmaschine ist bei gusseisernen Produkten nicht empfehlenswert. Im Zweifesfalls sollte man das vor der Reinigung in der Gebrauchsanweisung nachlesen.

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Waffeleisen Test

Egal ob Herz-, Belgisches- oder Amerikanisches Waffeleisen - hier finden Sie Testberichte und Empfehlungen von Stiftung Warentest und Co.

Waffeleisen aus Gusseisen Test – das beste Eisen für Feuer und Gasherd von Skeppshult

Mit einem Waffeleisen aus Gusseisen für das Feuer können Waffeln über dem Lagerfeuer, dem Kamin im Wohnzimmer oder auf der Terrasse oder auch auf dem Gasherd gebacken werden. Alternativ bieten sich auch ein einfacher Campinggasbrenner oder ein Grill an. Es gibt nicht viele Firmen, die solche Waffeleisen heute noch herstellen, dementsprechend fällt dieser Test kurz aus. Das beste Waffeleisen für das offene Feuer stellt die Firma Skeppshult her. Es handelt sich um ein traditionelles, in Handarbeit gefertigtes Qualitätsprodukt aus massivem Gusseisen. Es gibt auch einige günstigere Camping-Modelle aus China oder Italien,die aber qualitativ nicht mit diesem Eisen mithalten können. Wenn Sie nicht die Möglichkeit haben, ein altes Modell zum Beispiel als Erbstück zu übernehmen, empfiehlt sich der Kauf des Skeppshult Waffeleisens. Es ist das einzige Gusseisen Modell traditioneller Machart, das heute noch in Deutschland hergestellt und als Neuware verkauft wird. Der Kauf eines neuen Gerätes empfiehlt sich auch schon alleine deswegen, weil das Eisen mit der Zeit eine Patina entwickelt. Wird das Eisen gebraucht zum Beispiel über eBay gekauft, weiß man nie, was darin alles gebacken wurde. Die Patina beeinflusst den Geschmack und kann nur mit großem Aufwand entfernt werden. Auch die Scharniere sind bei älteren Modellen häufig defekt. Das klassische Modell von Skeppshult können Sie über Amazon bestellen:

Waffeleisen Gusseisen Testsieger von Skeppshult

Skeppshult Waffeleisen 21 cm für herzförmige Waffeln - hergestellt aus Gußeisen in Handarbeit - bestellbar hier bei Amazon

Anleitung: Waffeln über dem Feuer backen

Ein Waffeleisen aus Gusseisen wird auf dem offenen Feuer verwendet, es eignet sich dazu jeder Campinggaskocher oder Gasherd. Besonders gemütlich ist das Waffelbacken im Kamin oder über dem Lagerfeuer. Eine weitere Möglichkeit ist der Grill, am besten ein Holzkohlegrill.

Für des Gasherd:

• Auf jeweils eine Herdplatte wird nun eine Seite des Eisens gestellt, die Gasflamme wird etwa auf halbe Größe gedreht. Das Waffeleisen wird zuerst vollständig aufgeheizt, Gusseisen speichert die Hitze und gibt sie beim Backen an den Teig ab.
• Das Skeppshult Waffeleisen hat eine Ober- und Unterseite. Die Unterseite ist an dem breiteren Scharnier zu erkennen.
• Sobald das Eisen gut aufgeheizt ist, geben Sie Waffelteig auf die Unterseite und klappen die Oberseite darüber.
• Drehen Sie die Gasflamme eventuell etwas weiter nach unten, mit der Zeit bekommen Sie ein Gefühl für die richtige Temperatur.
• Es wird die untere Seite der Waffeln gebacken, das dauert nicht lange, höchstens 3 Minuten.
• Das Gusseisen Waffeleisen muss nun gewendet werden, vorsicht, verwenden Sie ein Topflappen als Hitzeschutz.
• Die zweite Seite ist normalerweise schneller fertig als die erste.

Anleitung für das offene Feuer, den Kamin oder den Grill:

Lesen Sie zunächst die Anleitung für den Gasherd. Das Backen der Waffeln auf dem offenen Feuer oder auf dem Grill funktioniert im Prinzip genauso. Verwenden Sie einen Rost, um das Waffeleisen abzulegen. Gibt es keinen Rost, zum Beispiel beim Lagerfeuer, muss das Eisen während des Backens am Griff über die Flamme gehalten werden. Da die Waffeln wirklich schnell fertig werden, ist das aber zu bewerkstelligen.

Gusseisen Pflege Hinweise und Tipps

Der Testsieger von Skeppshult hat eine lange Lebensdauer, sofern das Gerät richtig gepflegt wird. Man sagt sogar, mit der Zeit werden die Waffeln aufgrund der sich bildenden Patina immer besser. Die Pflege von Gusseisen ist unkompliziert, allerdings kann dabei auch einiges falsch gemacht werden. Halten Sie sich ganz einfach an folgende Regeln:

• Nach der Benutzung reiben Sie das Waffeleisen einfach nur mit Küchenpapier aus. Mehr muss nicht getan werden! Wird es nicht täglich benutzt, sollte es luftig und trocken gelagert werden, wobei es natürlich abgedeckt wird (z. B. mit einem Baumwolltuch), damit es nicht einstaubt. (Staub und Fettreste verbinden sich sonst zu einem klebrigen Film).
• Reinigen Sie das Gusseisen niemals mit Spülmittel oder anderen Reinigungsmitteln.
• Reinigen Sie es nie in der Spülmaschine.
• Verwenden Sie zum Reinigen keine aggressiven Materialien wie zum Beispiel Stahlschwämme.

Waffeleisen aus Gusseisen einbrennen

Früher mussten Gusseisenprodukte zunächst eingebrannt werden, das ist bei dem Waffeleisen von Skeppshult aber nicht nötig, da dies bei den modernen Gusseisenprodukten bereits durch den Hersteller geschehen ist.

Staub töpfe

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Le goût de l’excellence!

Gusseisernes Kochgeschirr von STAUB spielt in einer eigenen Liga, wenn es um das Zubereiten schmackhafter Schmorgerichte geht.

Das Kochgeschirr aus Keramik von STAUB eignet sich ideal zum Kochen und Servieren. Die Auswahl an Formen und Farben wird Ihre Gäste begeistern.

Diverse Accessoires wie Untersetzer, Silikongriffe und viele praktische Ergänzungen runden das Sortiment der Marke STAUB ab.

Gusseisernes Kochgeschirr von STAUB spielt in einer eigenen Liga, wenn es um das Zubereiten schmackhafter Schmorgerichte geht.

Das Kochgeschirr aus Keramik von STAUB eignet sich ideal zum Kochen und Servieren. Die Auswahl an Formen und Farben wird Ihre Gäste begeistern.

Diverse Accessoires wie Untersetzer, Silikongriffe und viele praktische Ergänzungen runden das Sortiment der Marke STAUB ab.

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Staub töpfe

Die Firma Staub ist v.a. für ihre Cocotte - emaillierte gusseiserne Töpfe und Bräter bekannt, hat aber auch sonst noch allerlei wunderbares aus emailliertem Gusseisen: Pfannen, Woks, Fonduetöpfe.. wir wollten schon länger eine gusseiserne Pfanne haben (ich habe eine Cocotte und sie ist mein absoluter Lieblingstopf und befindet sich im Dauereinsatz - von der Qualität bin ich also wirklich überzeugt).

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