Le Creuset is BETTER than Staub

Le Creuset and Staub make high-quality Enamel coated cast iron Dutch ovens but I prefer Le Creuset.

Le Creuset has wider handles than Staub so you can get a better grip when moving these hot and heavy pots around.

It can be difficult to monitor how dark the fond is getting when you are cooking with the black-coated Staub pot (fond is the cooked juices and bits on the bottom of the pot that make your braise taste good). The light, sandy-colored, finish on the interior of a Le Creuset pot makes it easier to monitor your food.

The lid of most Staub pots has raised bumps that are supposed to help baste your food during cooking, however I haven't seen any difference. It's just not necessary.

[blacmamba]

Staub is better, can cook at a higher heat, more durable, doesn’t stain on the interior

[VikingShaver]

I own several pieces of both and love both - but if you put a loaded gun to my head and forced me to pick one over the other, I would pick Staub as the winner. The Le Creuset handles are larger, but other than that the Staub overall is a better built pot, heavier and more sturdy and the dots inside the lid really works.

[Kelsmith]

That’s why they say that Le Creuset is for people who like a conversation piece they can cook with and Staub is for people who love to cook.

[Anneger]

I am from France and our mothers/grandmothers used matte black ceramic on cast iron (Staub) over light ceramic (LC) for durability.

[ktcco]

Staub all day.. The spikes on Staub lids make a huge difference Es p when braising in the oven.

[rekkof]

It makes a difference! Staub for the win! I have the Le Creuset 2.75 and 3.75 braiser, I am going to sell them! once you go black you never go back!
Staub!

[toryevanss]

I've always been a Le Creuset fan for all the reasons mentioned here - but this video actually makes me want a Staub because that green is just so so pretty!

[Molaleni]

Most of us first own a cast iron pot or pan, which is black and we could see just fine

[darkpill]

I’ve seen testing of the Staub lid vs le crueset and the difference is measurable. The Le Crueset just drips down the sides. The Staub also has a rougher surface which helps with searing.

[scottwillie]

I would disagree about the lid. It definitely makes measurable difference and Staub retains more moisture. This is good for some things and bad for others. Other two points are definitely the major advantages of Le Creuset. Though the white satin ceramic also comes with disadvantage of staining over time. Can't go wrong with either company though. Both make exceptional enameled cast iron cookware.

[rachelmcmullen]

Both are good for different things. I have many pieces in both brands and I chose which one I want to use based on what I cooking… no need for a competition.

[streylight]

Staub is much better. I get tired of that same bullshit, “You can’t see cuz it’s dark”, meanwhile these same people rave about cast iron.

[motorolas]

I have a 3.75qt Staub, and great points on the small handles with oven mitts!

[whoneedsfangs]

I love that you just tell us which one you prefer outright instead of hemming and hawing until the end of the video.

[shockalockabocka]

I don’t understand the whole dark vs light interior. If you’re buying one of these I know you can afford a kitchen hood w/ a light. Just turn the food over and look at it. No one complains, and I’ve never been hindered by the dark interiors of everyday non stick pans, seasoned carbon steel skillets or woks, or traditional cast iron. I have Staub and LC and I honestly like the Staub better bc I don’t have to baby it as much. LC just has that clout like a Land Rover, but it will never have the reliability/functionality of Toyota Land Cruiser

[MikeSnedaker]

I have both and if I had to choose I’d go my Staub collection. They are tougher and the lid dimples do in fact work great. My most recent add to my Staub collection is the La Mer piece. It’s a functional work of art!

[saadamiens]

I just got my Staub basil today, and I would not trade it for le creuset

[wildwood]

I have both in my kitchen and they are quality pieces to cook with. For me personally, the two you are comparing, the Staub cocotte is going to be the winner. The reason, the lid on that model is exceptional with the ridges on the underside to produce better basting but also the added bonus lays with the flat surface and higher walls. It gives the cook the option to put ice cubes on top which creates more condensation in the pan, making it rain from the tiny ridges down more liquid to baste the food better, making food more moist and tender. I like to see you try ❤the ice technique and tell us what you think! I have the 7 qt Staub Cocotte in cherry similar to the model above.

[wandaa]

Yes, Le Creuset is an investment but for the reasons you outlined, I’ll always go to Le Creuset first.

[ssup]

I think your review is biased... it would be great to specify that you are reviewing the Le Creuset signature which does have bigger handle versus classic ( meaning not all all Le Creuset handles are as wide!) Also staining for some people might be an issue with Le Creuset which might make it look worn over time. Lastly, staub's lids are much heavier, which helps trap moisture. I have been using both for 10 years now and I love both. Depending on the meal, I might favor one over the other!