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compumom_gw

Staub or LeCreuset?

11 years ago

Decisions, decisions...

In trying to move away from nonstick pans, I've decided that I want a skillet and a brasier. Really more of just a skillet with a lid. Yesterday's visit to Wms Sonoma raised more questions than it answered.
I don't think I want a cast iron pan without an enamel or interior coating. In my rush to get dinner on the table, I won't wash it before eating and DH is too hard to train at this age...:-)
I was looking at the Mario Batali-- I have two of his Dutch ovens and love them. But after reading reviews about chipping enamel, I thought I might investigate the other two options.
Le C's surface is black and smooth. Staub's is black and rough. Do you own either one and if so, why do you like or dislike it.
Thanks for the input!

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