@shaner3431
Yeah but, Uncle Scott, does it actually measurably improve the quality of whatever dish your cooking in it? That's the real answer we need.
@bobbicatton
The flat lid on the Staub is very handy for resting a spoon, and the nubbed design does seem to lock in moisture nicely. The 4 quart has earned a permanent spot on my stove top, but I do love both brands.
@Assimilator702
I just went on a Staub shopping spree. First I picked up the round 4 QT dutch oven in matte Black for $120. Then I grabbed an oval Dutch Oven in Basil for $120. Then I grabbed another round 4 QT Dutch oven in Grenadine for $150 since I've been wanting a piece in that color but they're rarely on sale. Merry Xmas to me!
@s.s.2875
Just found your channel last night and I'm hooked!!!!! Love your thoughts on having both pans/brands, and I agree with the person that said (in one of the last LeCreuset/Staub videos) that you're like chatting with a friend in the kitchen!! Looking forward to watching a lot more of your channel throughout the winter season! All the best to you and your family this holiday season!
@StaubCastIron
This was so informative. šThank you for sharing. ā¤
@WayWordWay
Scott - your channel has gone from excellent to excellent ++. Who cars what impact this has, the larger point is that it creates controversy, which creates interest, and both those companies owe you a share of their extra sales.
@jameshobbs
I have a generic French made nibbed style very similar to the Staub. It's a veteran of thousands of delicious cooks. My family doesn't keep ice handy so I'll sometimes use a centimeter or two of water on the lid. I think "basting" is the wrong way to think about it. You are exchanging energy with steam inside the pot, evaporating the pool on the lid. The effect is you retain more cooking fluid and a stovetop braise can have a slightly moister surface. In the oven where the fluid will be heated from convection as well the effect should be quite reduced. Does it work? Yes, that is simple thermodynamics. Does it make any noticeable difference? Round 2. Fight!
@kangzau1006
Excellent ice cube test, uncle scott getting better all the time. Personally i think STAUB's sheer weight advantage also helps to seal moisture in. S is often 25+% heavier than LC lid. 2nd test: i tried a dutch oven approach to make traditinal Bolognese, which incolves a large can of crushed tomatoes, followed by 60% can of water + tomato residue. It actually had retained too much liquid at the end of the cook ie STAUB over-achieved on the self basting (or sealing off the lid) and i have to back the extra water to (est) 30 to 40% in my next attempt. When i initially opened the lid, i can clearly identify the basting points all over the top surface of my sauce.
@praetorxyn
I've seen this tested by putting the lids on paper towels and the Staub one had WAY more moisture in the paper towel. But yeah, Staub is my pick because I like the flat lid for ice cubes / charcoal better, I like the black interior better, I like the general design better, etc. The only things I like better on the Le Creuset is that the handles and knobs are larger.
@rossbickers8649
When Americaās test kitchen tested the Le Creuset doufeu with ice, they found that it created to much moisture and that it watered down the braise or stew.
@annabizaro-doo-dah
My absolute favourite pot is my staub Dutch oven. Very inventive way to test the old gal out Mr. Scott! Looking forward to further engagements...Huzzah!
@sandhill9313
NICE to see you attack the question by testing!!! Decades ago the enameled dutch oven I bought way cheap from Sam's Club, endorsed by some TV personality, maybe Mario Batali, came with basting spikes, and the wisdom of the time (maybe from Chris Kimball's gang) was that the spikes work. I just wanted a $55 dutch oven rather than an equivalent $280 LC, and so I've just cooked with it and not lost much sleep. Not surprised at your results, mine has a domed lid so the ice is out but repeatedly putting cold water soaked dish towels on top would probably give at least a little of the same effect, I'll remember to do that. Thanks!!!
@filmaadin
Nice approach (setup) for answering these questions. However, I still doubt if the few more drops will make a noticeable difference in the cooked foodā¦
@dmb3428
purchased a staub 4 qt round cocotte in grenadine during black friday sales, love the color . Perfect size for 2 people with leftovers and prefer it to the 5.5qt which is more popular , already made beef stew-chili-goulash- chuck roast in it.
@Yazeed99
One easier test is to boil water briefly, then place the lid on towels/paper towels. On the Staub you'll get a filled out circle of condensed water, whereas the Le Creuset will only leave a hollowed out one. Still, to me, I pick Le Creuset every time because of what matters the most in cooking: The Colors
@AverageReviewsYT
So I took this test one step furtherā¦ I have an enamled cast iron from lodge.. 5.5qt. Being how it has a domed lid, I could not put ice cubes on it and had to improvise. In this videos initial release, I mention in a comment about wrapping a towel around the lid for us domed users and the test/results went as follows. I dried the lid after each test, the tests were 5 minutes long. (I was simmering chili). I carefully pulled the lid (and shook) and measured the liquidā¦ it was just medium biggish drops on the lidā¦ nothing came offā¦ bummerā¦ Next, I wrapped a tap cold ājust wrung past drippingā flour sack towel around the lid and handle and came back after 5 minsā¦. Not only was the towel still cold, I got a full lid plus (I shook) 3/4 tsp of waterā¦. Huge differenceā¦ Not only does it work way better, it lasting longer than I expected at staying cold.. the only downside side is you have to rerinse and apply the towel.. vs dump the lid and reapply ice.. which I feel like would be a personal preference between the two. Hope this helps us domed people with the dimples in the lid.
@gsanto
Hi there, suggestion for a video: ragĆ¹ competition staub vs le cruset, youāll be amazed by the different results! And if you want I can pass my own recipe I developed over years of cooking it. Happy cooking from an Italian living in Switzerland who loves to cook š
@garryhammond3117
Great scientific review and results there. Thanks. I guess this begs an answer to the question "How important is even self basting over the entire cooking area vs. just basting around the edges?" - The premise for yet another experiment! - Cheers!
@normrubio
Cool test
@walterw2