If you are a Dutch oven fan then you certainly have heard about Staub and Le Creuset. They are both popular manufacturers of cast iron pots and their Dutch ovens are among the best in this category. But, which one to choose? And what are the main differences between the two? I have used both a Staub and a Le Creuset Dutch oven and here is a short overview of the pros and cons of these cast iron pots.
The interior: here is the main difference between the two. Both are enamel cast iron Dutch ovens, but there is a difference in the interior. Le Creuset has a smooth light-colored enamel interior while Staub has a black matte enamel one.
The Staub's black interior can be tricky if you are not used to cooking in a dark pot. First of all it is difficult to see if your food got burned or if fond has developed. Many complain that the black interior makes it difficult to see the color of the food you are cooking in the pot. In my opinion, it takes some time to get used to it, but once you have it won't be a problem anymore. Especially if you sear your food in a separate pan (like many do). Professional chefs use mostly Staub for preparing their recipes, so there must be a reason for that. Le Creuset has a light colored interior that makes it easier to see the food that you are cooking.
As far as the quality of the pot's interior Staub's is much sturdier and somehow is easier to clean. Still, Le Creuset is easy to clean as well but slightly more difficult than Staub.
The Le Creuset interior looks great when it's new but after some use the finish tends to become dull and stained. Some use bleach to restore the original color but I would avoid doing that (the bleach will damage the enamel). A Le Creuset pot will get stained and dingy looking with use and there is not so much you can do. If you are going to be bothered by discolorations of the pot's interior Staub is a better option. Because it's black, you won't notice the staining on the Staub's interior.
Another thing I noticed is that the Staub's cooking surface is slightly rougher than Le Creuset. The Staub Dutch ovens develop a nonstick patina with use because the cooking oils fill the pores of the pot. So, you get a self seasoned pot and the nonstick properties will get better with use. This is not the case with Le Creuset because it has a smoother interior (but food won't stick too much in it either) but this pot won't get better with time like Staub.
The lid: The Staub's lid is heavier and better fitting. Because of the snug fit it retains more moisture than Le Creuset. The Staub's lid has a special feature too, teh so called selfbasting spikes (special dimples underneath the lid that retain moisture form the food). So, there's no need for basting with a Staub pot which makes it ideal for stovetop braising. Od course, because of the spikes it's a little bit more difficult to clean. Le Creuset has some lines with the spikes but most models have a smooth lid.
The exterior: This is a matter of aesthetics. Le Creuset has brighter and bolder colors and a more contemporary design and because of that is ideal for kitchens with a modern decor. Staub, on the other hand is definitely more stylish and elegant because of the high-gloss enamel finish and classic top handle. A pot you will want to carry on the table in special occasions. The colors of the Staub's pots are more neutral (even though they offer a couple of brighter colors too).
The knob:Staub has a brass/nickel knob that is heat resistant up to 500. The Staub lid handle has a nice design that makes it easier to hold, but the knob gets hot so be careful when you are lifting the lid. Le Creuset has a phenolic knob on their standard model and it's oven-safe to 350-400ºF. You can buy a stainless steel replacement knob that stays cool on stovetops and is oven safe at any temperature. In this regard Le Creuset offers you two options so you can combine the two knobs depending if you use the stove or the oven.
The weight: Le Creuset is easier to maneuver and lift because it has a slightly thinner construction. Staub has a really heavy lid so you will lift a Staub pot easier if you take the cover off.
The price: Both Staub and Le Creuset are not exactly cheap. They stand on the high end of the price range for Dutch ovens. Even though they don't make Dutch ovens that are exactly the same in size, still it seems to me that Staub is cheaper for a few dollars.
Overall I would give a slight advantage to Staub, especially because I find it to be a little bit more durable and nonstick. But, it's nice to have them both and combine the two for different dishes and occasions. Click Staub Dutch Oven for great deals or, if you prefer Le Creuset go to Le Creuset Dutch oven.
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