“Karina fetched what I recognised as a Dutch oven, oval in shape and of heavy enamel, inside which were neatly packed many little dark green rolls, much like the Turkish dolmades. The pot had a reversible lid on which, Karina demonstrated, might be placed hot coals, permitting the rolls on top to cook at the same time as the rolls beneath.”
Elizabeth Luard, Still Life
When I was researching (!) rognons au Brazier in Lyon last year, my kidneys were served in a beautiful little miniature cast iron Le Creuset type individual casserole.
I say ‘Le Creuset’ type because on closer inspection I discovered it was made by Staub. And with closer investigation it turned out I’ve been using the wrong nomenclature for these kind of cooking vessels for years.
Being a marketer myself I should have noticed that, in the same way I refer to ‘Hoovers’ instead of vacuum cleaners; or ‘Thermos’s’ instead of vacuum flasks, I was referring to one of the main brands of cast iron casseroles as being synonymous with the whole population of them. In fact I hadn’t even been aware there were any other manufacturers.
But then I needed to buy one, and I became aware that these cooking pots are also known as Dutch ovens, and that this term has another, less salubrious, meaning. For the full low-down on the derivation of the term, go to Word Detective’s brilliant blog. The comments are just as informative as the main content.
Although one of the reasons given for the epithet ‘Dutch’ is that this type of pot was developed in The Netherlands where they had superior casting skills, these days the principal manufacturers are French.
Cast iron is a poor conductor of heat so these pans take time to heat up, but once hot, they hold the heat, hence they are excellent for slow cooking. They are heavy though – that’s the disadvantage, and Lakeland has started to make cast aluminium pots. It’s a good idea to get one which is large enough for a chicken (28cm), but I wouldn’t advise one much bigger unless you have the muscles of Superman.
By far the most beautiful of all is the Dutch oven designed by the Finn, Timo Sarpaneva – see the clip at the bottom of this post.
But for me the choice was between the Le Creusset and the Staub and in the end I went for the Staub. Why?
Three main reasons:
The Staub self-basting mechanism
It’s all to do with the self-basting mechanism. The Staub lid has specially designed bumps on it which result in the pot self basting, evenly and continuously, and, the manufacturers say, nine times more effectively that curved lids. The result is that, according to an independent lab report, after nearly an hour the Staub casserole retains 10% more moisture than any other make. Le Creuset makes a doufeu casserole with a flat lid containing an identation which you fill with ice – the ice melts resulting in condensation inside the casserole…. But it all sounds a bit fiddly to me.
The black enamel inside
Most casseroles have cream coloured insides which are hard to clean after a while. The Staub has a black interior and you don’t see the cooking stains.
The Staub looks gorgeous… the colours are a bit more sophisticated… and the blue version matches my aga!
Cast Iron Casserole/Dutch Oven facts
- Cast iron (therefore fine with induction hobs), enamelled to prevent rusting.
- Well fitting lid
- Can be used both on the hob and in the oven
- Look for metal knobs which will go in really hot, roasting ovens
- Slow cooking – soups, stews, braising etc.
- No knead bread
- Le Creuset
- Timo Sarpaneva – made by the Finnish company, Iittala
- In the States they also have Calphalon and Lodge
The most beautiful – Timo Sarpaneva