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Staub, Le Creuset & Cast-Iron Cookware

THERE IS ONLY ONE TRUE LOVE AND THIS IS IT

Cast-iron cookware is so durable it will be left to the next generation to take care of.

You can never have enough Staub and Le Creuset cast-iron enameled cookware.  They are heavy, durable, come in a wide array of colors, withstand heat and cold, go from oven to freezer to fridge, and back again.  Many can be used on the stovetop and go into the oven.  So what’s the difference and why does one need so many, you may ask.  Because the different sizes and shapes serve different purposes and are for cooking somewhat different dishes.  At Bleuberet the go-to color is Marseille (or French Blue) from Le Creuset and Dark Blue from Staub.  Both originally hail from France (Paris will be in our upcoming travels), and have been in production for quite some time, Staub being the newer (1974) and Le Creuset a bit older (1925).

Keep a lid on it

The heavy lids of cast-iron cookware help to keep moisture in and prevent the food from drying out during the cooking process.  Since many of the pots go from stovetop to oven, soups and stews can be started on the stove to caramelize vegetables and sear pieces of meat.  Liquid is added along with other seasonings and the whole pot with lid, moves into the oven to finish the cooking.  There is a slight variation to the lids of the two brands.  Most of the Le Creuset lids are slightly dome shaped and cause the moisture that steams to the top of the lid to roll back down the sides and into the dish.  Whereas the Staub has little dimples on the lid’s flat underside that cause the droplets to form and drip back into the ingredients nestled below.

Ice?

The idea is that ice can be placed in the indented lid on the top, and the cooler surface area pushes the moisture back down inside. Both provide moist, succulent stews when being used in this manner; the methods are slightly different.

Staub & LeCreuset-4
Staub & LeCreuset-2
Staub & LeCreuset-3
They retain the heat and cook perfectly, see for yourself

Depending on whom you consult with, they do or do not conduct heat evenly.  Cast-iron has been around for ages.  In colonial times they hung from handles on hooks over the open fire.  Witches boiled, toiled and troubled over a white, smoky steamed cast-iron cauldron in Shakesperean tales.  Cornbread owes its crusty, golden exterior to the heat of a cast-iron cornbread mold.  One of the most well-known manufacturers is Lodge from Tennessee.  Not enameled, but ever so practical, not terribly expensive, and not as difficult to maintain as some may think, be sure to add a few in varying shapes and sizes to the kitchen.

Retro is in with cast-iron cookware

Cast-iron disappeared for a while, but it is now more popular than every.  If you are a fleamarket, yard-sale junkie, you probably have found one or two, but if not, the local hardware store or kitchen shop should have a good supply.  Some of the recipes that we have experimented with are S’mores in a skillet, Cinnamon Rolls, and Pineapple Upside Down Cake. I guess those are all dessert, well, you can certainly cook most anything in a cast-iron skillet, so why not fill it with dessert every now and again?

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If you own only one pot, a cast-iron one it should be.
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1 Comment

  • Reply
    Stephanie
    March 20, 2018 at 10:13 am

    Love this article! My favorite pan is a Le Creuset knock-off. I use it for so many different recipes (& I am saving up for the real thing).

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