Kitchen

[Poodlepet2]

I'm provisioning a kitchen for our weekend getaway. I was on Cooking.com and I saw a wok by Staub for 149: Cooking said it was 55% off. I love the versatility of the work and I don't want to go crazy with pots and pans here- never mind the little factoid that I sure am having fun with appliances. The description says it's enamel coated cast iron.

On that note, a long time ago we had a discussion about cookware on "Cooking with Shoekitty". She was a big an of Le Creuset, but warned that you have to "relearn" cooking....I have no experience with this: what did she mean?

Thanks,

Poodlepet

[PamelaSue72]

The only Staub item I have is the Chicken La Cocotte. It's adorable. It looks like a chicken and I use it all the time to roast chickens. I keep on the top shelf of my hutch. It is cast iron, so it's very heavy. Does a great job on my roast chicken!

I had to look for an image of a Chicken La Cocotte. Found mine on eBay a couple years ago.

Here's what it looks like: http://whatdidyoueat.typepad.com/what_did_you_eat/2006/11/hello_mes_amis_.html

[Blondelle]

If you're talking about the piece with the glass lid it's always been $149.99. It's not on a special sale. I wouldn't want a glass lid on enameled cast iron as it defeats the benefit of heat retention with cast iron. If you want an all purpose pan and you're cooking for 2 or maybe 3 I would consider the 4.25 Le Creuset bowl shaped soup pot. Williams Sonoma calls it the chef's pan. It's $179.00 but maybe you can get one on ebay for less.

What is it that you really want it for?

[ceekay]

I have 2 Staub pieces I got on the Q back when they carried it (one is K16520). Both of them have matching cast iron enamel lids, not glass ones. I do not find I have to cook any differently than I do in any other metal pot or pan.

[Poodlepet2]

Blundell, I do a lot of stir fries, and this looks as if it would be useful for just about anything from making sauces to frying an egg.

It says it's oven safe but that is useless to me. I can't even think of too many things I make that I would need the lid for. If I make meatballs, soups, stews etc. I use a stainless steel Dutch oven that I dearly love, or a pressure cooker. We will be doing some major renovations and I need serviceable cookware-that's not disposable.

Poodlepet

[jaxs mom]

I like Staub, but wouldn't bother with their wok. Carbon steel is a better material for woks.

[DoneTryin]

I have a Staub dutch oven & have to say that if I were forced to give up all cookware except for 1 item, I'd keep this. I use it both range-top & in the oven. Yes, it's a bit heavy, so I plan accordingly when I need to move it when it's filled. I have to agree with jaxs mom, though. I don't think cast iron would make for a good wok.