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Cookware

Staub vs Le Creuset for Lahey Bread

Sam Harmon | Dec 5, 200604:49 PM    

I've made several loaves in each (a 2Q round Staub, 5.5Q oval Staub and a 2 3/4Q LC Soup Pot). While I generally prefer Staub for French oven uses, the Lahey bread slightly burns (@450) on the bottom in the Staub, but comes out perfect in the LC.

Perhpaps the porous, black enamel on the Staub, which I feel leads to better browning and fond developement, has the opposite effect on the bread. Here, the smooth, light colored LC interior is superior.

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