after dinner sneeze

a lot of g says, t says

Staub Invades Williams-Sonoma

with 3 comments

t says: Just on the heels of putting a few of their Le Creuset pieces on sale, WS is now offering Staub.  While this will likely cause a massive increase in popularity for Staub, I’d just like to say that we found Staub first.  (well, technically, a LOT of other people found it before we did …)  But they are not carrying the best color ever: Titanium Gray.

Written by afterdinnersneeze

30 July 2010 at 9:29am

3 Responses

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  1. a says: Hate to throw a turd in the punchbowl and you may already be aware, but Emilie Henry is the only semi-available ceramic cookware that can be used on the stove, in the oven, freezer, microwave, and is dishwasher safe (and can be taken to the table). It’s also lighter than Staub or Le Creuset. It ain’t cheap but since you can literally use one pot for everything, I think it’s utility justifies the price.


    30 July 2010 at 10:49am

    • t says: That’s a great point. There is that “flame top” line of Emile Henry pieces that, unlike many ceramics, actually can go on the stovetop (the Le Creuset and Staub are both not ceramic, they’re enameled cast iron) in addition to the oven (normal ceramics will shatter under the high heat of a stovetop). Emile Henry even has a shnazzy online youtube video demonstrating its manufacturing. But the video also has a very suspicious “test” for heat retention that suggests that it is capable of retaining heat better than enameled cast iron; I’m not quite sure I believe the data (how is it that after the first timepoint, the rate of decline for all three materials is identical? weird, right?).

      I do conceed that EH’s ceramic is lighter and less expensive than LC and Staub (especially if you get the “seconds” on the EH website). And the EH can go in the microwave and dishwasher (I don’t think you’re supposed to dishwash enameled cast iron – or if you can, I most certainly don’t). So why pay more? Some people (like me) like the look of the LC and Staub – you have to admit that the EH ones are a little … homely (but there are some blue and purple ones that have nice color). A more credible reason is the un-proven belief that you get a superior sear with enameled cast iron (that extra mass is likely useful for this) – this needs to be tested out-right like in Cooks Illustrated or something. Some people with induction cooktops will be annoyed that to use the EH, you need to buy that disk thingee. And still others like the lifetime warranty with LC and Staub (whereas EH has only 3 years).

      In any case, I guess I’ll be updating my Dutch oven page to include EH Flame Top vessels as viable contendors, but most people will still have to pick their poison. Barring any LC or Staub sale prices, EH would be hard to beat – I really wish they had bigger models, as the cost and weight savings would be ridiculous[ly awesome]!

      By the way, a, if you have an EH one, we should totally do a head-to-head comparison for that searing thing!

      EDIT: I just saw that is offering EH pieces that seem to be the “Flame Top” line, but not called “Flame Top”; they’re supposed to be useable at high heat on a range, so it’s probably the same thing. It comes in a very attractive black!


      30 July 2010 at 5:43pm

      • a says: We bought one for my mother which means it is ours to use whenever available. Our dutch oven is a Le Creuset that we’ve had for years. It’d be tough to replace unless it was misbehaving. Let us know when you want to run this comparison and I’ll get the EH. Our stove is electric (read: worthless) so I hope yours is gas.


        2 August 2010 at 1:02pm

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