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I prefer Le Crueset for one key reason: they are light colored on the interior surfaces rather than Staub’s black interiors. The light color allows me to much b
by Wistar 2y ago
I prefer Le Crueset for one key reason: they are light colored on the interior surfaces rather than Staub’s black interiors. The light color allows me to much better see what is going on, particularly when browning.
- YeGoblynQueenne 2y agoIt's also very hard to clean after you've used it for a few years (so I suppose it keeps a visual record of your cooking in distinct archeological strata... if only someone could separate them out). In my experience the black interiors in Staub and Chasseur, which are not easier to clean, at least look brand new when you prime them with a little olive oil between cooking sessions. Which is a good idea generally, for cast iron, enameled or not.
- Wistar 2y agoBaking soda and hydrogen peroxide is what I use to clean enameled surfaces, including pots and my kitchen sink. Quite effective. Just never, ever use Comet cleanser or similar.