After watching your review, this Staub gratin pan, in the beautiful Grenadine color, became my Mother's Day gift! It arrived yesterday and it's a wonderful pan. Thank you for the nice review and recipes!
What resonated with me Scott, was how you compared the Staub to the lonely Pyrex. And how using quality cookware helps up your game. I totally agree with that! I really loved the gratin recipes that you cooked and it was a great video.
I am considering buying a Staub braiser, I have no intention to ever create any fond because I think it is always burnt, not brown and therefore unhealthy. A minimum of color on the meat is all I need, it is reassuring to see that your meat does not stick and burn to your Staub black coating. Very nice video, thank you! :)
I made braised meatballs in my Staub 5 quart DO and marinated them with marinara sauce. I threw it in the oven low for three hours and oh my were they delicious! To me, a great piece of cookware that will last years and years is an investment with it! I use Wustof knives and WMF cookware and have never regretted paying for the quality! I have had them for 40 years and they are still in excellent condition.
I have a lot of Staub and Le Creuset cookware and love them both. If I had to choose one over the other, however, it would be Staub. It is heavier than Le Creuset and the black interior gives superior browning of meats. I've cooked similar dishes such as beef short ribs or osso buco in both types and the Staub always wins the prize.
Awesome comments. Since I started with the oval roaster, I actually have added a 7 quart Staub dutch oven as well. (Video eventually on the way.) I really like it... VERY heavy. I like the look of the lid too. What do you do for your short ribs? I need a grand finale dish for it.
I start with 4 lbs beef short ribs, 1 medium to large diced onion, 3 ribs celery large dice, 3 cloves garlic minced, 1/2 to 1 lb carrots peeled and cut on diagonal in 1-inch chunks, 3/4 cup red wine (preferably merlot), 1/3 cup Balsamic vinegar, 2 cups beef broth plus enough water for braising liquid to come 3/4 of the way up sides of meat, 2 Tb tomato paste, 2 Tb Kikoman teriyaki sauce, 1/4 cup honey (the secret ingredient to a great braise), 1/4 tsp Liquid Smoke, 2 tsp dried Italian herbs, 2 bay leaves, salt & pepper plus onion powder to taste. Important: the day before cooking, do a dry brine on the meat by seasoning it liberally with salt, pepper, onion powder and steak seasoning of your choice. I'm sure you know how to put together a fine braise so I won"t take up more space for that. 325°F oven for 3 1/2 hours. Turn the meat half way through the braising time. Pull from oven at end of cooking time, remove the lid and let the meat rest in the cooking liquid for 20 minutes before serving. Bon appetite! Beverly
I saw that 7 quart Staub Dutch oven sitting on your stove top in your video. It's a beauty. Can't wait for that review. My hubby has to hoist this heavy cookware in and out of the oven for me.
Thanks, Ted. So, you're a STALKER...ha! Maybe I need to learn how to cook the stalks, but I am just a floret man. They seem too tough. Maybe cook them longer than the florets? How do you fix them?
@@UncleScottsKitchen Yup, pretty sure I've watched every one of your videos and recommended your channel on a Reddit thread about under-subscribed food channels. I don't even buy the frozen florets any more because no stalks, and now I can't find any frozen ones that include the stalks, so fresh only. I like to steam them, especially in some beef stock with garlic. If they're mature, you may want to peel the woody outside, similar to with asparagus. Like you, I don't like them crunchy. Cook them past that and they can have a great texture w/o being mushy, probably similar to what you go for with your pan-fried zucchini. If you find you like the stalks, look for kohlrabi in the store. They're like a large round broccoli stalk in flavor and texture.
@@UncleScottsKitchen I would just peel them and slice them maybe 1/4 in thick and add right to your gratin. They aren't really tougher than the rest of the broccoi on the inside.
I have a Staub gratin dish without the lid. Can't remember what I paid for it but it was less than the price you mentioned in the video. Of course this was bought a few years ago on sale, don't know what the current "hyper inflation" price would be. I did notice that you never used the lid in cooking any of the recipes so I'm thinking that if there's a significant price difference then skipping the lid is probably the way to go.
I own Staub and many Le Creuset. I have to say I prefer Staub as food doesn’t stick as much as Le Creuset. Having said that LC is much prettier. Also LC inside due to it being light stains. Staub is black inside and so you’ll never see any stains. Thank you!
I love the Staub so far, but maybe like you, the way to go is have some of both! Since buying the gratin pan (my first Staub), I've added a 7qt dutch oven as well. Really love it too. There will be a review video at some point.
@@UncleScottsKitchen Do you cook with your Le Creuset or is it just your wife using it. It will be interesting to compare the 2. I have many Le Creuset pieces that I love and I ordered my first Staub (because of curiosity and an amazing deal)
I so love your videos, especially when you cook. Really inspires me to want to get in the kitchen and try making something new, plus I’m now lusting for that pan 😃
Nice one Scott. I appreciate the numerous variations of each recipe. Could be a good way to proceed once you’ve reviewed every pan in the world, to compare recipes. Oh and warm milk in a béchamel = no lumps and faster. 👍
Not sure why but for some reason stirring a bechamel and waiting for it to boil drives me nuts. Good idea on the other videos... will put that on The List. There are only so many times I can season a carbon steel skillet!
Using warm milk is spot on and is also what Chef Jean recommends to safe time. Also kudos to the shutout to food wishes. Is the sauce pan you use your copper sauce pan you showed in previous videos? Great work on your Channel. I love your dedication for quality cookware. I'm a big fan from Europe here. 👍
There is a Greek cheese called Graviera - basically Greek version of Gruyère. Not sure if it will be cheaper than Swiss Gruyère, but keep an eye out for it.
Love your approach to cooking where you redo recipes to get them right! The dishes you made all look delicious. And you were right in saying - there IS much more space! However the first syllable of Worcestershire rhymes with the word - cook- ! Trust me on that I’m British . The gratin dish is beautiful but sadly not practical now that I’m ancient with arthritis in my hands! Thanks for the interesting video.
This is perhaps your best video yet! I absolutely loved it and found it very helpful. If you could only have one gratin pan, would you rather have ECI like the Staub or would you rather have copper?
It seems this product is no longer offered by Staub -- it is not shown on their website. Williams Sonoma has a 2.25 quart version, but that is all that I can find. Staub does show "similar" items (i.e., shallow oval ECI), but the handles flare up and they come without lids.
If you do get a round brazier treat yourself to a Descoware a good clean one is $40 to $60 bucks. That’s a price point even the wife will like. I think you’ll be just as impressed with it as you are with the new retail ones.
Hi there Scott. Would you mind posting the measurements of the Staub gratin dish? Also, we’re redoing our kitchen w a similar layout to yours. What’s the distance you went with between your island and your wall counters? Do you feel like there’s enough room for your guests to hang out w a glass of wine w you while you cook? Thanks man. I love your videos.
NEver had a shepherd's pie that didn't have ground beef. Looks awesome! I love Chef John's recipes and presentation. Similar style to yours....with his wordy sense of humour....lol.
Chef John is awesome... not only does he make great food but he's also great at videos... tough to be that good at multiple things. For the shepherd's pie, a purist will argue that it must be made with lamb, but where I live, getting lamb is difficult while we have plenty of great beef.
@@UncleScottsKitchen That's interesting. Never heard that before...and every pub I've ever ordered Shepherd's Pie at...served it with ground beef. Good to know.
I like your videos and your love for good food. Also so funny to me to see you describing in details what is for us here "everyday food" like béchamel or gratin dauphinois. Bon appétit !
I’ve been waiting for this video since November as well! 😂 I’m glad you like your first Staub. Good choice on the style vessel. This won’t be your last one either. Good luck to your wallet!
Indeed I have already bought another... I love the Staubs. I added a 7qt dutch oven... review in progress, but I love it so far. They aren't as expensive if you just sneak your wife's credit card and she doesn't read the statement. Ha!
What’s the short answer to the question “Why do I need a gratin pan?” Everything cooked here I cook in an ancient Anchor Hocking glass baking dish. It comes out fine. Change my mind.
Love your reviews of kitchen equipment. Wish you would review the misen carbon steel 10 inch pan. The design seems to be different than the French and Italian pans, with more sloped walls and what appears to be a larger cooking surface for its relative size. Hard to tell though because there isn't many reviews discussing design and handle angles, etc. Most of the ones that do are fairly old reviews that only had access to the older brands.
Thank you Carlos! I've looked at the Misens a time or two but I have not bought one yet. Maybe at some point. I've held off because some of their pans seem to be made in China, and I put up a poll here on RU-vid one time and almost 100% of the responses told me to not review Chinese stuff but focus on the European stuff. But then again they seem to be popular, so maybe!
@@UncleScottsKitchen I understand. There is a lot of people that are against buying or even entertaining the idea of Chinese made products. For good reasons too, so I definitely get that. I just figured that since the design of the Misen pan and the angle of the handle seems different enough from the European pans and since China has a long history of carbon steel for their woks it would be interesting to compare it to similar sized European CS pans. Either way, I enjoy the reviews and all the tests, they are a big help when you can't physically compare things in person. Thanks.
In the cabinet behind you with the glass panels what is that marble pattern covering up because you walk next to it you actually go behind it so it's clearly on a layer to cover something in the cabinet.... It's just my curiosity so please feel free to pm me if the answer should not be public and I'm not going to republish it at all!
Great tip... I will look for the gruyere there next time I go. Might make for a nice tip in an upcoming Pancast. It didn't make the final cut in the video, but I also tried some Comte', which was sort of a middle ground in terms of price.
This is good for four adults... I made a Shepherd's Pie (or Rancher's Pie anyway) and it fed four adults plus my son. I think two of us had seconds? You can definitely get bigger ones though. This one was a Williams-Sonoma exclusive but they make other shapes and sizes too,
A lid on a gratin pan, so is it now a brazier? Oh, that’s right, a brazier is round. 🙄 The beef prices everywhere are nuts! We shop Taylor’s Market here in Sacramento, an arm and a leg will get you two rib steaks. Been a fan of chef Jon for awhile now. I guess for now we’ll stick with our lid-less le creuset gratin’s. Plus they nest together on the racks and that save’s a lot of space.
Maybe I need a round braiser now! I'll run that up the flagpole and see if my wife salutes... Random trivia: In Italy, instead of "arm and a leg" they say "occhio dalla testa"... an eye from the head. Are your Le Creuset gratins cast iron or the ceramic? I am looking to get some of the smaller ones. I think the cast iron are made in France but both Le Creuset and Staub make some of the ceramics in China.
@@UncleScottsKitchen All my le creuset is cast iron enamel, except for the one that was a gift, a bean pot and it’s kept way way in the back corner of the bottom rack. Speaking of wives, it’s your show that validates me. See I’ve been hunting and collecting mostly Descoware and le creuset for years thrift shops estate sale can be gold mines for the stuff, plain cast iron too. My wife is constantly asking, how much more do you need” . I do buy some retail but most of them sit unused in the original box. I’m new to staub and it is good cookware, but as I said in a previous post I love my grandmother’s lodge and my mixed (hers and mine) descoware. Here’s an example of my sickness I just counted my gratin pans, 24 all vintage. But wait I have an excuse, I have four boys so we do a lot of cooking or did. Now they are out of the house and I get to fill their kitchens with “my treasures”. Last thing, we even have the same grain grinder, so thank you for the validation. A warning: be careful and good luck when the knife bug bites 😲
I'm so upset with this video, just because I agree with you. I honestly had no interest in a dish like this but I 100% agree with you about how a piece like this can inspire you to use it. I enjoy the dishes you made but to be honest I had no interest in making them. However if I were to own a piece like this I certainly would be inspired to make the recipes. I've been a so-so home cook for a long time but I've suddenly realized how the equipment can not only be functional but inspirational (and even fun). I've been buying a few of the tiny cast iron dishes from Lodge just to use for preparing side dishes that can also go right to the table for presentation. But this appears to take that idea up a huge notch. My only other main comment is the dark finish in the inside. I think that's a great idea and makes me want this dish even more. I hate the white finish you normally see on these enameled cast iron pieces because it's just so impossible to keep perfect. If I do buy enameled cast iron again I am going to try and look for that dark interior option. I think that's a great look.
I grew up eating All-Rotten Potatoes (guess what I thought about them lol), although I do have to admit, as an adult I have had some pretty tasty Au Gratin Potatoe dishes. Perhaps the family recipe was the problem all along...
There are different size models depending on where you get them. This one I got from WIlliams Sonoma and I don't think they carry the specific one on Amazon. Amazon has some very similar ones though. This is the one I got (I don't have any affiliate relationship with W-S): www.williams-sonoma.com/products/staub-cast-iron-covered-oval-gratin/?pkey=s~staub%20oval%20gratin~2&sbkey=default
@@UncleScottsKitchen ty for your reply, the one I order from Amazon is really nice, love your reviews, I'm a professional chef and really like the way you break down each product during your segments, also what type of range is that in your home looking for something similar
Hmm, I like that pan. No way my wife allows me to buy another one. There is not enough space left in the garage. Just bought a shallow casserole. I guess I can do a Gratin in that,,
@@UncleScottsKitchen What TedInATL said! They're 18th Century reenactors and historians, and they got popular on YT mostly for making recipes from cookbooks of the time and investigating the history of dishes. Nutmeg was a lot more popular back then, so adding a ton of nutmeg to everything has become a running joke on the channel.
I'm pretty sure it was when I said I was going to start doing RU-vid videos and she said, "I just want you to know in no uncertain terms will I ever be a part of a video" I took it as a hint!
Lovely piece of ovalness! I have the rounder brother, same grey color. I just wish you didn't clap at every comma and every period. I had to stop watching. Enjoy the square meals :)
