Cast Iron Enamel Enameled Cast Iron

Enameled Cast Iron Safety in LC vs. Staub


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Enameled Cast Iron Safety in LC vs. Staub

Woonendez | | Dec 30, 2010 11:28 AM

Hi Everyone,

I'm new to Chowhound, but I've been reading everyone's posts for a while -- you all have good advice! I've been researching the whole LC vs. Staub debate, and I'm still undecided as to which one is actually 'better.' Given that people praise both, I think that the issue regarding cooking performance is rather moot to me. I believe that I can always make either one work, so issues of comparable size, whether one slopes more than the other, which one has better knobs, which one has a better range of colors, which one I can see burned food in, which one cleans better, etc. are important, but not necessarily the most important to me.

I'm more interested in the durability and safety factors and was wondering if any of you had information regarding whether they are safe to use in the kitchen, in terms of lead-based paint? I've been trying to research the lead-based paint thing, but I can't seem to find much information regarding the Staubs. I know the LC posts on their website that they don't use lead and only use cadmium in the more vibrant red color spectrum, but does anyone have any updates regarding whether Staub is the same? I've read people mention that if there were lead it would be in the glaze on the outside and not on the inside (i.e., where food is cooked), but I would rather just avoid lead glazes if possible. It's just like the made in China toy stuff, where I would rather minimize handling products containing lead or other harmful substances. I know that you can't avoid it 100% of the time, but whether or not the paint contains lead seems an easy enough choice. Thanks for all your help!

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