Dutch Oven/Braiser

[Drewski]

I am a Staub fan and have both oval and round. I guess if I could only choose one, I would go 7qt oval.

What if you could have 2?

[Carter]

I am a Staub fan and have both oval and round. I guess if I could only choose one, I would go 7qt oval.

What if you could have 2?

Love the 2 I have...think 7qt oval with high sides and a round braizer about 12" diameter. Pic below shows both at our old home in Miami. Using the big one tonight for a penne & sausage/meatball dinner.

[rayl1234]

Gotta ask - is that the staub rooster in the backsplash???

[Carter]

Gotta ask - is that the staub rooster in the backsplash???

No, but could be...we had several other rooster pieces of art, for no real reason...but our decorator made the connection and found this for us...it was aluminum and by an Italian artist...I always though it was really cool.

[Mike9]

I would get both if you don't have a deep fry pan that is oven proof. I made cassoulet today and used my heavy, deep fry pan, but would have preferred a braiser. The cast iron just moves heat better and holds it longer IMO.

[dc2123]

I have a 7.5 qt Dutch oven le crueset. Highly recommend going to one of their outlet stores if you live near one. I got mine discounted maybe 40%. Great for large braises and deep frying. Though I am itching for a braiser..

[kmonroe99]

I use an Emile Henry tagine in place of a more traditional Dutch oven. They come in 2.1 qt and 3.7 qt.

[Drewski]

I use an Emile Henry tagine in place of a more traditional Dutch oven. They come in 2.1 qt and 3.7 qt.

Do you use the tagine in your oven or on your stove top?

[kmonroe99]

Yes!

I do both. On the stove top (electric stove with diffusers) the heat is very low, 2-3 out of 10. I can still start higher if I want to brown meat first. In the oven, I usually use 275. The Emile Henry tagines are very moist. I have some clay tagines I use outdoors for Moroccan recipes and they are not nearly as moist.

[Drewski]

Grabbed my first Dutch oven today.

Popped into a local kitchen store (stupidly), and a few Staub pieces were on for almost half price. Cheaper than I could find anywhere online as well. I thought about getting the 3.5 qt covered sauté LC, but it was almost $100 more than the 5.5 qt Staub. Plus, side by side, I think I will be able to use the height of the Staub.

A larger oval cocotte is still on my wish list, but am happy to start with this piece.

[nakneker]

Grabbed my first Dutch oven today.
20190303_153146.jpg
Popped into a local kitchen store (stupidly), and a few Staub pieces were on for almost half price. Cheaper than I could find anywhere online as well. I thought about getting the 3.5 qt covered sauté LC, but it was almost $100 more than the 5.5 qt Staub. Plus, side by side, I think I will be able to use the height of the Staub.
20190303_141648.jpg
A larger oval cocotte is still on my wish list, but am happy to start with this piece.

Happy day! That’s nice!

[Jeff B]

Very nice Drew! Love my dutch oven, use it all the time.

[gotmail1414]

Grabbed my first Dutch oven today [...]

Congrats! I see you you went with the navy blue - I love that color as well. And good call on the larger height vs the LC. I have a 6qt Shallow/Wide, and while I love the ample floorspace, the lower height has made a few dishes a bit more challenging.

[keithmarder]

My dutch oven is my most used pot.

[jacko9]

Recent reviews selected this as the best Dutch Oven - it's out od stock right now but the price is right if it's the real deal.

https://www.cookwithmilo.com/products/d ... 31k3_3drgs

Jack

[glwhit]

I have a ridiculous amount of cast iron, and mostly dutch ovens. Some inexpensive, Le Creuset, and Staub. Usually prefer the Staub.

They seem to get Staub fairly often at Tuesday Morning. The price isn't dirt cheap, but you can find some deals - especially if there isn't a lot left and they move it to closeout.

[KetchupKing]

Hah. I've been breaking that rule forever, Rob. That said, I don't normally use enameled cast iron for proteins other than searing chunks of beef, pork, lamb and sometimes chicken. Usually it's a stew I am making since I have a 6 1/2 qt pan.

My cast iron pan is 30 years old and nothing sticks to it.

My All Clad is the best for carmelizing onions.

Agree with the caramelizing in all clad, such a great job heat distribution.

[ken123]

Long time fan of enameled and plain cast iron dutch ovens from 2 qt to 18 qt. I have been cranking up the heat a bit more on these enameled pans lately and they hold up well. But for high heat I love plain cast iron.

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Ken

[ken123]

I have mostly LC pans along with lodge and other CI pans from 1 or 2 qt up to 20+ quart units including ovens. For enamelled pans I like ovals.They are easier to carry when full than round pans especially if you have a turkey or goose in there or a large piece of meat. Especially if they are hot. I think the biggest confusion is picking out pan size by by how many you are feeding. You should pick pan size by what you are cooking and the shape of the food. Many foods are long - not round. Round pans often have too much extra space.

I use more heat than I used to - partly from watching Mario Batali cook at higher heat. Ill even clean a burnt pan with a coarse steel wool pad (blasphemy but it works well).

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Ken

[cpentak4]

I have a 7qt dutch oven from Staub and a cheaper ~5qt enamled cast iron braiser from Aldi. I use both frequently. There is a lot of overlap, sure, but there are also times where one is better to use than the other depending on what is being made. I also cook for large family get togethers fairly often and sometimes I have to have both in use at the same time.