The Le Creuset vs. Staub Debate is Officially OVER

Should you buy a Le Creuset or a Staub? Uncle Scott answers this question once and for all, and presents the best solution to make you happy. In this cooking video, we compare Staub dutch oven to a Le Creuset dutch oven, highlight their similarities and differences, and do some real-world cooking in a home kitchen to show how they perform as we make Italian ribollita soup, chili, and more.

Uncle Scott also provides buying strategies for expensive French enameled cast iron dutch ovens, including shopping for dutch ovens at Costco, and provides a little marriage advice and trademark dad joke humor! Is Le Creuset better than Staub? Is Staub better than Le Creuset? Which one is the best? Should you choose a Staub or a Le Creuset? How do you optimize happiness in the kitchen? Find out with our new video!

**If you click on our affiliate links, it allows us to earn a small referral commission if you purchase something. It doesn't make us rich but it allows us to buy more kitchen products to review and make more videos, and is greatly appreciated!! We currently have affiliate and/or influencer links with Amazon, De Buyer, Thermoworks, Le Creuset, Smithey, Pleasant Hill Grain, and others.**

#lecreuset #staub #cookingshow #cookware #food #foodie #kitchen #costco #buckknives

[cristianionascu]

Staub owner here, I'll say they are a bit better, and lesser priced here in France. Either one will provide good service and are good looking.

[maugusenergy]

Scott, you missed one critical difference between the two pots you featured: that Staub has a doufeu top. Note the raised rim on the outside and protruding nibs on the inside. (Le Creuset also has doufeu models, but yours isn’t one of them.)

The idea behind a doufeu is to put ice cubes on the lid to keep it cooler, thus stimulating condensation for braising. The nibs are designed to drip the condensation onto your food evenly, keeping it uniformly moist.

Thanks for another very informative video! (Query: will the Staub decorative handles fit a LC lid? Or are the screw sizes different?)

[upscalebohemian]

I started with Le Creuset in Cassis. When I had an issue with the first one having bits of the light interior flaking off while browning things, the argument and back-and-forth with them, really turned me off. I replaced it, but after that, I bought my first Staub. I haven't had any issues at all with the Staub. I know some people like the lighter interior of the Le Creuset so they can check fond and so on, but I don't really have an issue with that using the dark interior of the Staub. When I buy more, I don't really think about Le Creuset after having both. I prefer Staub. I also use two Staub 4-quart Dutch ovens for making bread. I also really like the vintage look of the black pieces with the brass handles, and I think these are best for making bread, because they are sitting in the oven at such high temperatures even preheating while empty, anything on the exterior is going to show up as a char mark you are going to have to clean, but the black hides that much better. The two 4-quart pots for making bread I bought were in the Graphite gray, but if I had that purchase to do over again, I would buy them in the black with the brass handles.

[Wisdom-Nuggets-Tid-Bits]

I can save everyone 19 minutes of your time by stating that these two brands have the same quality, made in France, the same family-owned pride in their products, and the same longevity. I have had both for many years. Case closed

[joe]

My Le Creset Dutch oven still looks like new after years of use. My secret is no scrubby sponges. Just an occasional cleaning with Barkeepers Friend. I use the powder and a damp rag. That stuff works wonders and I haven’t noticed any changes in the enamel performance.

[iandawson]

I started building out cookware from France. I have De Buyer carbon steel, Emile Henry ceramics and Staub and Le Creuset cast iron.

I prefer the Staub dutch ovens. I have them in three sizes. I purchased the Le Creuset roasting pan, rice pot and stainless steel braiser.

Thanks to Uncle Scott for your reviews on all the great cookware French or otherwise on your channel!

[stevenmills]

I was given a Le Creuset fifty years ago for a wedding gift. It's pretty stained at this point but has been a faithful warrior. At some point, along the way, I picked up a $40 Costco copy in a larger size. I can't tell much difference. What are you getting for the huge price difference? I'm no expert and there may be differences that aren't apparent to me.

[OwMyHip]

I have both and I love them both, but I gravitate towards my Staub more often. I think it comes down to one simple thing: I think the Staub is prettier. Both make identically good food and I love using them both.

[isabelab]

Must admit that I used to have a le creuset set and I did not love them. The interior got stained and was very difficult to clean, especially after having done any browning. When I had to replace my cookware (long story for another day), I got all clad set. Then when wanted to get started baking bread (it did not happen) I got my first staub. (Another crazy story there)And then more…I love my staub

[jwestrik]

I got both brands for Dutch ovens and skillets as well as a Vintage heavy Swiss made Emalco cast iron Dutch oven with black interior. The patina that builds up in these dark interior pans have similar non-stick properties as a seasoned cast iron. I can easily fry an egg with a few drops of oil in the Emalco without sticking at all. The Staubs are a bit less but that is because they are not used as much. The light interior on the Le Creuset did not perform well on this egg test with oil. Better with butter. But we always try to clean these light interiors too much. As soon as we try scrubbing and bleaching to get the stains off, we are on the way of damaging them. That is one advantage of the Staub. They can still look good after 20 years because the Patina is dark like the original interior colour.

[tr_vmi]

I'm a Staub guy all the used both, but I just think the cover on the Staub is so much better. Both cook just fine....and I like the Staub pans

[lesbutler]

I started with Staub and see no reason to look elsewhere. I'm staying with Staub.

[LindenRanch]

Staub is my winner. Truly will be the heirlooms in our family. The interiors are also one more good reason that they will be in great condition to inherit. After all, pots that are used have more sentiment than collector pots. All Staub pots are of excellent style but some of the collector pots are extraordinary; Pumpkin, Sitting Hen, Vegetable Basket etc. The premium Majolique colors are far above the La Creuset finishes.

[thomaslutro]

I watched a bunch of youtube on the topic, and got a Staub. The point that made me chose it was the 'stalactites' on the lid for even distribution of condensed water dripping back into the pot. I've no idea whether it's something I'd miss with a Le Creuset. Being honest, I'd rather add another, smaller Staub than a same size Le Creuset.

[ninesticks]

i have both too - the staub lid spikes seem to me to push the balance

[melissalovesnature]

The interior of Le Creuset is smoother and easier to clean but the lid to the Staub fits tighter and retains more moisture. I also have some cheap enameled cast iron and they get the job done but they have more imperfections that could lead to chips over time. They're all fun to cook with!

[Funipotent]

Lid differences - the Staub and some flat/rimmed bare cast iron Lodges, vintage Griswolds, etc. have lids designed to hold hot coals. Very useful for outdoor cooking - it takes less fuel to evenly heat the massive pot and contents by heaping coals against the bottom/sides and top as well. WIth coals only on the bottom/sides, the top radiates heat. With coals on the top, the heat is being absorbed by that surface instead. On the stove, flat lids are also useful as a hot tray for holding smaller containers of melting butter, hot oil infusions and so on. No, the coals won't harm the enamel, but may permanently discolor the *exterior*.

[rossbickers]

The matte black with black interiors have been run before, William Sonoma had a line of them a decade or so ago, they were also available at the outlet stores. Le Creuset makes a lot of weird things for different markets, and the black interiors pop up from time to time even on ones with normal exterior colors. Japan gets a lot of white interiors (not sand) and I’ve seen a few from Scandinavia with black interiors. If you go down the rabbit hole of looking for weird or “rare” Le Creuset you will finds tons of cool stuff.

[tomkarnes]

7 quart oblong Le Creuset in white purchased in 1998, 5 quart Staub in yellow purchased in 2006, would not part with either. True story, malted the bottom of the Le Creuset on a 900 degree burn ring and was given a brand new replacement from Sur la Table over ten years later, no questions asked, wow!

[jdhiv]

A number of years ago I was in a Le Creuset outlet store and they had the giant oval "goose pot" that is about 15-16qts....it was matte black inside and out. I had already bought a red one with cream wish I'd bought the black one and then sold the red one. Ive come to distrust red and orange enamel for maybe lead content.

Also, Most of my more recent enamel cast iron is Staub because that black interior is a little harder and more scratch resistant, and is allegedly able to take a higher temperature.