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Shopping for a coccotte
- Thread starter bklyn-joe
- Start date
Joe, I love my oval Le Crueset--I have the 8-qt. But the round shape might be more practical
over all because it heats more easily on a stovetop. On the other hand if you plan to braise lots of ducks, geese, and legs of lamb, the oval would be better. It's also a handsome shape for serving.
over all because it heats more easily on a stovetop. On the other hand if you plan to braise lots of ducks, geese, and legs of lamb, the oval would be better. It's also a handsome shape for serving.
shaun-in-to
Well-known member
... or pork loins or briskets ...
shaun-in-to
Well-known member
... or beef pot roasts ...
music-city-missy
Well-known member
Round is best IMHO and you can't go wrong with either brand
And you can find some that Staub made for QVC that are great and MUCH cheaper! Costco had some made for their signature Kirkland brand that were nice and less than $50 but they were oval. Round is most practical for me because I use it on the stovetop probably 90% of the time. For oven use, they are about equal. Don't go too small. Minimum of 6 qt or equiv.
And you can find some that Staub made for QVC that are great and MUCH cheaper! Costco had some made for their signature Kirkland brand that were nice and less than $50 but they were oval. Round is most practical for me because I use it on the stovetop probably 90% of the time. For oven use, they are about equal. Don't go too small. Minimum of 6 qt or equiv.
sandi-in-hawaii
Well-known member
I agree with everyone else that the round is better on the stovetop...
I have a 6.75 qt oval Le Creuset, and when I brown meats before braising, it only heats in the center, and not on the two long ends of the oval, which sit on the outside of my glass burner. Might be useful if I wanted to push the done pieces to the ends, and continue browning in the middle, but not really.
I think I use mine for braises, mostly with smaller chunks of meat, and not whole pieces, like your leg of lamb. As such, I think a round would have been better suited to my needs. I'd consider what you cook more often - whole pieces meat, or small chunks. Whole = oval; chunks = round. I wish someone said that to me before I bought my oval!
I also have a pumpkin shaped Staub that I love. I'd consider the performance and the quality of the two to be equal. Another thing to keep in mind is that the interior of the LC is blond, and the Staub is black. It's easier to see caramelization of the fond in the LC.
I have a few more LC pieces, but I do love the whimsy of the Staub. Cute cover handles on some, and funny shapes, like my pumpkin smileys/smile.gif
The cover handles on the Staub are usually metal, whereas the handles on the LC are a poly-something, so its limited to something like 450 degrees in the oven, if that matters to you.
I have a 6.75 qt oval Le Creuset, and when I brown meats before braising, it only heats in the center, and not on the two long ends of the oval, which sit on the outside of my glass burner. Might be useful if I wanted to push the done pieces to the ends, and continue browning in the middle, but not really.
I think I use mine for braises, mostly with smaller chunks of meat, and not whole pieces, like your leg of lamb. As such, I think a round would have been better suited to my needs. I'd consider what you cook more often - whole pieces meat, or small chunks. Whole = oval; chunks = round. I wish someone said that to me before I bought my oval!
I also have a pumpkin shaped Staub that I love. I'd consider the performance and the quality of the two to be equal. Another thing to keep in mind is that the interior of the LC is blond, and the Staub is black. It's easier to see caramelization of the fond in the LC.
I have a few more LC pieces, but I do love the whimsy of the Staub. Cute cover handles on some, and funny shapes, like my pumpkin smileys/smile.gif
The cover handles on the Staub are usually metal, whereas the handles on the LC are a poly-something, so its limited to something like 450 degrees in the oven, if that matters to you.
shaun-in-to
Well-known member
I've actually never had that problem with my oval, because the cast iron heats so evenly.
heather_in_sf
Well-known member
I second the staub pumpkin. It is so gorgeous, so easy to wash up, seals perfectly and the perfect
size...
I actually prefer the interior to Le Crueset, I have several of those and the black finish seems more non stick and durable.
size...
I actually prefer the interior to Le Crueset, I have several of those and the black finish seems more non stick and durable.