Andrew and AI Compare Staub to Its Arch-Rival
Andrew Bluett-Duncan
Director
Preamble
The start of the year is a very busy time for us, partly because we need to restock after Christmas, partly because stock checks & balancing (between the shops) need to be done and partly because of our yearly planning meetings. All this activity could mean people end up working very long hours, so we are always looking for ways in which to streamline the things we do. Making meeting notes that are an accurate summary of what has been discussed, with action points, is an art that Andi has developed. However, he was unable to get to this meeting, so we decided to employ an alternative, an A.I. Andi, if you like.
Some time ago a friend told me about a colleague of hers who uses a Microsoft product called “Otter” to record his meetings. So, on this occasion we thought we’d give it a go. Whilst Microsoft don’t need me to sell their products for them, Otter, it turned out, was actually not bad at producing a transcript of the meeting. Hazarding a guess, I’d say it was about 70-80% accurate, and actually its ability to summarise the main points was better still. This will save a few precious hours of Andi’s time, and we have it immediately.
Staub, French Castiron Cookware
We have been stocking a modest range of “The Other French Castiron Cookware” Staub*, for a while now on the website, but I realised that the other day that I’d never got around to mentioning it in my newsletter. For reasons of space (the lack of it), this will remain a website only line for the foreseeable future. However, if you are a Cobham or Reigate customer, for this weekend and all of next week we will have a good selection in both shops. You’ll be able to come touch, feel and lift these wonderful pieces of French cookware. You may even buy them, if you cross our palms with silver, paper or plastic.
I wanted to talk about Staub cast iron cookware this week. But, as I’m always short on time, I’ve been meaning to make use of ChatGPT for my work for quite a while, but until now had failed miserably in this mission. I’ve a friend who makes very good use of it, not only for work, but for other areas in her life, including somewhat surprisingly, self-analysis, and claims to have found it very helpful in all applications! I though, am not very imaginative when it comes to its use, so have asked her for a lesson……this was some time ago. It has yet to happen!**
*Sorry Chasseur(another French cast iron brand), I should mention you as well.
** Now, it is quite possible that she’ll read this, so I’m skating on thin ice saying this here. Which means I’ve either completely blotted my copy book (oops sorry un-named one…….!) or guilt will kick in, and I’ll get my lesson (in which case, hooray, it worked!). I’ll let you know!
But, for the time being, left abandoned, untrained, and to my own, uneducated and unimaginative, devices, I did eventually manage to log in to the wretched thing (ChatGPT). In preparation, I had previously found an article written by someone in the States (obviously written some years ago), about the differences between Staub castiron and Le Creuset (its obvious competitor). I loaded the article in and asked ChatGPT for a 200 word summary. Faster than you can say “Bob’s your Uncle” (he’s my cousin actually), it came back with this summary.
"Le Creuset and Staub are two leading brands for enamelled cast-iron Dutch ovens (Andrew: American term for ‘Casserole’), known for their durability and performance. Both are French made, with Le Creuset established in 1925 and Staub in 1974. While they share similarities — such as excellent heat retention, versatility for slow cooking, baking, and deep frying, and long-lasting enamel coatings — the choice between them often boils down to personal preference.
Le Creuset is slightly lighter (Andrew: For example a Staub 24cm Cast Iron Casserole weighs 4.7kg compared to 4.3kg for the of the comparable sized Le Creuset Casserole – so, just underneath a 10% difference. This may or may not be significant to you), with wide, user-friendly handles and a light-coloured interior, making it easier for beginners to monitor cooking progress. However, its plastic knob is oven-safe only up to 390°F (Andrew: this dates the article as Le Creuset haven’t used Phenolic (plastic) knobs in years), although a metal replacement is available. Staub, on the other hand, features a darker enamel interior, which conceals stains better but may make monitoring food more challenging. Its lids include self-basting bumps, designed for improved moisture retention, though the difference in results is minimal. Staub's metal knob withstands higher oven temperatures.
Both brands are premium options with limited lifetime warranties and excellent durability. For beginners, Le Creuset might be the better choice, while experienced cooks might prefer Staub’s aesthetic and features. Regardless, either is a worthwhile investment that, with proper care, will last a lifetime."
Summarised by ChatGPT from Wilder Davies on bonappetit.com
With my corrections above taken into account this is a concise summary of the similarities and differences. Personally, I’d say the biggest difference between the two products are “looks” and “weight”. The Staub glaze is just magnificent. Le Creuset’s is good, but Staub’s is significantly deeper and just lustrous! As mentioned, the interior of Staub is, by contrast, a black matt-ish enamel. The upside of that is that it doesn’t show marks very much, whereas anyone who has Le Creuset casseroles will know, the cream interior usually becomes stained with time***. The downside is that its harder to see if you’ve got it clean after use.
***Don’t try to remove this with bleach or anything abrasive….you will probably remove some, or all, of the shiny top layer of the enamel making it far more difficult to keep clean. In short, it’ll end in tears. Leave it be and enjoy your increasingly caramelised bottom.
The other downside that the writer mentions, of it being a bit harder to see if something is catching or not in the Staub (because its black), I’d not thought of before, and I’m not sure how important it is. As to weight difference, Staub feels noticeably heavier, and that of course could be seen as a pro or a con.
On balance, I think I’d be persuaded by the looks of the pan that you’re going to buy, because both Staub and its competitor work extremely well, and, treated correctly , you’ll find yourself looking at it for many years to come. So, on this occasion, make your decision, only surface deep, because the quality underneath is superb in both cases!
For this weekend you may buy any piece of Staub cast iron at 25% off. Please tell us who you are, if shopping in Reigate or Cobham. If shopping online, use code STAUB25.
That’s it for now. May I remind you that we are looking for a full time sales role in the Reigate shop, and in Redhill, a (probably) young person for a warehouse role, but who is interested in developing social media skills for themselves and us. Both roles need someone who loves cooking, identifies with our values and enjoys teamwork.
I hope you have a pleasant and peaceful weekend
Warm regards,
Andrew
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