What`s the Difference between Staub, Le Creuset and Chasseur Dutch Ovens?
David Kahn |
The French Oven AKA the French Casserole or 'Cocotte' (meaning pot) can simply be described as the French version of the Dutch oven, where French cookware companies in the 1900's evolved the traditional raw cast iron pot by adding enamel to make them rust-proof. The enamelled cast iron pots were subsequently renamed French ovens and have since been a staple cookware item across Europe for decades. Dominating the French cookware industry and specialising in enamelled cast iron are three brands - Le Creuset, Staub and Chasseur. At first glance, it is rather difficult to tell the difference between each as they all have similar shapes, colours and basic features.
So why are cast iron French ovens so popular?
The reason for the huge popularity of these cookware brands goes beyond their stylish designs and sexy European branding. What all French Ovens provide is the following:
Even heat distribution, for slow cooking and saving energy
Stovetop to oven to table serving
Fantastic heat conductivity for even cooking and retention to keep food hot
Compatible with all types of hobs, including Induction
Are hardwearing (provided they are used properly!)
The old saying "Same same but different" may come to mind, and while they all perform the same cooking tasks, each brand has its own unique manufacturing methods to set each apart.
About each of the French Cast Iron Brands
Before we can explore the differences of each brand of the oven it is important to know where each company started and where they are as brands today.
Chasseur
Chasseur, French for 'hunter', is the youngest of the three brands. Chasseur manufactures their cast iron cookware at the Invicta foundry and enamelling plants, which have been around since 1924 and are located in Donchery, the French Champagne Ardenne region, famous for its food and wine. The Invicta foundry creates more than just the Chasseur French Oven with production lines of cast iron decorations, furniture, barbecues and fireplace/heating ornaments. Despite the wide range of goods manufactured at this location, Invicta keeps everything in-house, controlling every part of the manufacturing process from initial design, processing of materials, foundry treatment, the finishes, as well as the marketing and distribution of their end products.
Le Creuset
Le Creuset, French for 'melting pot' or 'crucible' was founded in 1925 in the French town of Fresnoy-le-Grand, near the town of St Quentin in Picardy, about 150km North of Paris. The area was a strategic location to establish the company as the area was a crossroad of transportation routes for iron, coke and sand, key materials used in the manufacture of their French ovens. The iron is the material of choice for the cookware, the coke as the solid fuel used to heat the iron and the sand for making the cast moulds for the cookware. in keeping the tradition, all cast iron cookware by Le Creuset is still manufactured at this location today, distributing to 73 countries worldwide. Le Creuset prides itself on offering the broadest range of complementary products to allow their customer the ability to cook different foods at different temperatures and in different styles - Cast Iron, 3 ply stainless steel, Toughened non-stick, enamel on steel, stoneware as well as wine accessories, silicone and textiles. With this immense growth, apart from its cast iron range, the company has shifted all of its cookware manufacture abroad to countries like Thailand for their enamel on steel kettles and ceramics, China for accessories and silicone cooking utensils, England for their popular enamel cleaner and Portugal for its stainless steel cookware items. Le Creuset's dedicated R&D department consistently receives feedback from their customers and professional chefs on their products which are then subjected to a process of continuous improvement. The results of their efforts and mission to evolve and improve have seen the company win prestigious Red Dot awards. Their continued development and largest colour range offering for any cookware manufacturer have seen it establish itself as the leader in enamelled cast iron cookware with an estimated 65% global market share.
Staub
Staub is the second youngest of the three French cookware brands, originally founded in 1974 by Francis Staub in the Alsace region of France. The founder was the grandson of a cookware merchant who designed his own version of the French oven within an old artillery factory. This factory allowed him to merge the classic cast iron utility with some more modern technology. In 2008 the Staub brand was acquired by Zwilling J.A Henckels Group, one of the world's oldest and largest kitchen knife manufacturers. Their manufacturing process, similar to Le Creuset, uses an individual sand mould that is used to cast the iron to form the cookware's shape. From there, any unevenness is removed before two to three enamel layers are applied to the internal and external layers; then it is heat-treated at 800°C for 30 minutes, binding the layers together along with the enamel. Staub prides itself on having the strictest quality control, providing only a superior finished cast iron product that is hardened and incredibly durable.
What is the difference between each brand?
The most affordable
Chasseur is the most affordable of the three brands. While it is still a high-quality product that offers superb cooking results, the double enamel layered coating is slightly less durable compared to the other brands, however, if correctly used and looked after will still last a lifetime. Sizes Available:
10cm / 0.2L
18cm / 1.8L
20cm / 2.3L
30cm / 2.5L
31cm / 2.8L
22cm / 3L
25cm / 3L
27cm / 3.6L
24cm / 3.8L
26cm / 5L
26cm / 5.2L
28cm / 6.1
28cm / 6.3L
32cm / 8L
The most enamel layers
Le Creuset is the oldest and most popular of the three brands, boasting the largest range of pieces and colours available. This has seen the company grow a massive international following. It is common to see a Le Creuset lover have a collection that is shared within their family which grows with each product release. Some also like to mix and match their collection when the company releases a new colour range. What sets Le Creuset apart from the rest is that their French ovens have a 3 layer enamel finish instead of the standard 2 layers. The company has invested immensely in R&D throughout their 90 years of manufacturing, experimenting in creating the ideal thickness for each of their ovens. Le Creuset boasts that their French Ovens are around 15% lighter than its European rivals when comparing matching capacities as they have the thinnest cast iron walls. Their latest Signature range also features further improvements to their design, such as larger handles (which make it easier for maneuvering in and out of a hot oven with oven mitts) and a more durable enamel interior. They have also replaced their resin knobs for with larger stainless steel knobs which compliments a now tighter sealing lid to further keep moisture within when cooking.
Sizes Available:
18cm / 1L
20cm / 2.4L
26cm / 2L
25cm / 3.2L
26cm / 4.1L
24cm / 4.2L
27cm / 4.2L
29cm / 4.7L
29cm / 5.2L
26cm / 5.3L
28cm / 6.7L
30cm / 3.2L
34cm / 12.4L
The hardest wearing and a self-basting feature
Staub perhaps has the most significant differences in terms of functionality compared to its rivals. Staub French Oven's interior cooking surface has a matte black enamel finish instead of their light enamel rivals. The matte finish of their cooking interior is slightly porous, which gets filled and seasoned by hot cooking oils that become polymerized, creating a nonstick patina over time. It also sears better than the glossy enamel coatings of the other brands. This has become a key Staub signature and is claimed to be more durable than the others as it is capable of withstanding higher cooking temperatures. The most notable feature of Staub French Ovens is their internal basting function. Their lids feature dimpled surfaces on the interior sides which collects evaporated moisture and aromas during cooking. This causes the lid to eventually drip, continually basting the food when it's cooking within. Staub believes this self-basting system is 9 times more effective than conventional lids. They also are the first of the brands to have cast iron ovens with a steamer insert. Staub also claims that 10% more moisture is contained over a 55 minute cooking period over its competitors. The brass and nickel knobs on Staub French ovens can withstand heat up to 800˚C in comparison to conventional Bakelite knobs that can only withstand 280˚C. Click the video below to see how Staub's self-basting function works:
Staub Sizes Available:
10cm / 250ml
18cm / 1.7L
20cm / 2.2L
24cm / 2.4L
24cm / 3.8L
26cm / 4.6L
27cm / 3.2L
28cm / 5.5L
31cm / 5.5L
28cm/ 6.7L
33cm / Oval
Choosing the French cast iron brand for your kitchen:
The deciding factor really is both subjective and objective as all three brands, Chasseur, Le Creuset and Staub are uniquely French and will provide superior cooking results as quality French Ovens. For those that are on a budget or making their first cast iron cookware purchase and are unsure if it is for them, we would recommend starting with a Chasseur as they are the most affordable for the range. Those that are wary of spending a lot of money on a single cookware piece tend to start with Chasseur as a starting point, to become more experienced cooking with cast iron on low to medium heat before proceeding to invest in the more prestigious brands like Le Creuset or Staub. If you are experienced in using cast iron cookware and/or willing to invest in a more expensive cookware piece and tend to be a brand loyalist by nature, we would recommend Le Creuset as you will easily become a lover of mixing and matching your kitchen with a piece for any kitchen or cooking task, forming part of the worldwide following. They also have the thinnest walls, making them lighter and more appealing to those who struggle with the weight of cast iron. For those that are fan of the basting function and are afraid of the soft enamel finish of the cookware staining, we recommend Staub for their signature matte interior finishes which brand loyalists claim is what sets Staub apart from the other French brands.
The French Oven AKA the French Casserole or 'Cocotte' (meaning pot) can simply be described as the French version of the Dutch oven, where French cookware companies in the 1900's evolved the traditional raw cast iron pot by adding enamel to make them rust-proof. The enamelled cast iron pots were subsequently renamed French ovens and have since been a staple cookware item across Europe for decades. Dominating the French cookware industry and specialising in enamelled cast iron are three brands - Le Creuset, Staub and Chasseur. At first glance, it is rather difficult to tell the difference between each as they all have similar shapes, colours and basic features.
Le Creuset prides itself on offering the broadest range of complementary products to allow their customer the ability to cook different foods at different temperatures and in different styles - Cast Iron, 3 ply stainless steel, Toughened non-stick, enamel on steel, stoneware as well as wine accessories, silicone and textiles. With this immense growth, apart from its cast iron range, the company has shifted all of its cookware manufacture abroad to countries like Thailand for their enamel on steel kettles and ceramics, China for accessories and silicone cooking utensils, England for their popular enamel cleaner and Portugal for its stainless steel cookware items. Le Creuset's dedicated R&D department consistently receives feedback from their customers and professional chefs on their products which are then subjected to a process of continuous improvement. The results of their efforts and mission to evolve and improve have seen the company win prestigious Red Dot awards. Their continued development and largest colour range offering for any cookware manufacturer have seen it establish itself as the leader in enamelled cast iron cookware with an estimated 65% global market share.
Staub also claims that 10% more moisture is contained over a 55 minute cooking period over its competitors. The brass and nickel knobs on Staub French ovens can withstand heat up to 800˚C in comparison to conventional Bakelite knobs that can only withstand 280˚C. Click the video below to see how Staub's self-basting function works:
Staub Sizes Available:
