Great cocotte for competent cooks.
Poor reviewer did not know what she was doing. I've been using Staub and Le Creuset cookware for years and have never had any trouble. They do take a bit more time to warm up since they are cast iron, but they hold their heat very well. Sticking has never been an issue for me at all and clean up is pretty easy. These types of dutch ovens are mainly for brazing meats and slow cooking(not for high heat applications). I've made many stews, braised beef/lamb dishes and even bread and they have all turned out great so far.
There are plenty of resources/recipes on the web to show you how this dutch oven is used and I suggest doing the research. If you buy great cookware like this, it will last you a lifetime and then some. The most important thing is to just get out there and cook.
Great Investment!
I can not recommend this dutch oven enough. Easy clean up, cooks evenly, and beautiful as well. I found mine at a steal at a bargain discount store but would be willing to pay full price for my next one. There are wonderful and worth every dollar if you use it often.
Lovely Staub quality, Description idiosyncrasies regarding color
Go to Staub's website for product details and why this French-made Enameled Cast Iron Dutch Oven is the best of the best and is of superior quality.
However, I will explain at the end how to correctly judge this description and know what you will get (you still won't be disappointed).
Yes all good features of a quality dutch oven. It has a tight sealing lid, proprietary basting spikes, nickel steel handle. The best part is the matte black enameled interior, this not only reduces the staining effects that are normal for enameled cast iron (I never understood why people complained about darkening Le Creuset, this is normal), but we have improving non-stick. Enameled CI REDUCES not eliminates sticking, and is acid safe to prevent iron leeching with low & slow acidic cooking.
You will find that the matte black interior improves with very light oiling with of a neutral tasting oil with relative high smoke oil (I tend use non-virgin Sunflower or Canola)...
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