The best cast-iron casserole does not exist, but there are some interesting differences between the various brands. One by one we compare the differences between Le Creuset, Staub and Combekk.
The most striking differences are in the lids. Staub makes pans with a so-called doufeu-lid. This is a flat, heavy lid with a raised edge. The inside of the lid has small dents which are evenly distributed on the lid. During cooking condensation falls back into the pan evenly instead of all at once which happens with most other pans. The centre of the pan takes up to 9 times more condensation than with other lids. The entire dish will taste better! The weight of the lid and the way it closes the pan off keeps up to 10% more moisture inside the pan! Staub has raised the edge of the lid on the outside so you can place ice cubes on it. You can do this to speed up the condensation process. Because the lid is heavy, it closes off really well.
But Staub is not the only one with a lid like this. Le Creuset makes pans with doufeu-lids, but does not use it for many pans. The standard for Le Creuset pans are the concave lids with a central point to collect the moisture. This way the condensation falls evenly in the centre of the pan right along the edges. In addition, the lid is less heavy. This makes the pan relatively light in weight.
Combekk lids are right in between the other two. The don’t really have a doufeu-lid but they do have small dents on the surface of the lid. The edges are straight and weight-wise they are right in between the other two.
Combekk, Le Creuset and Staub all make beautiful cast-iron cookware. Pans that feel at home on the stove, inside the oven or on the dining room table to use as a serving dish. They do all have their own distinctive character. Combekk pans have a matted enamel coating on the surface and look tough and industrial.
This is in contrast to Staub. These pans have deep, shiny colours through the majolica-email technique they use. Le Creuset also makes pans with a lovely glow over them in many different colours. From traditional red to fresh and modern pink! Although the colour of the pan has no impact on preparing the dish, a beautifully looking dish gives so much more flavour!
These pans are very different on the inside as well. The inside of a Le Creuset pan is cream-coloured which contrasts with the products inside the pan.
The inside of Staub-pans are matted black. The black colour camouflages scratches and other wear and tear better. Combekk pans are the same colour on the outside as on the inside. The matted gray pans of Combekk give you a better look at the products you are preparing.
Do you follow recipes to the letter? Weigh everything three times before you throw it in the pan? The integrated thermometer in Combekk pans is ideal for you! You never have to lift the lid to take the temperature of your dish. As a result you’ll keep those nice juices inside the pan at all times!
Whether you want elegant, solid or provocative, these brands will help you out! Quality-wise these are the best around. Cooking in a cast-iron pan is a true delight. Le Creuset, Staub and Combekk all have different styles, but at the core they are the same. Cast-iron and enamel top quality! This has been a winning recipe for decades and this will remain so for a long time. These rock-solid pans will last for generations. Some first edition Le Creuset pans are still being used to this day!