Are you looking to buy a Dutch oven but stuck between Staub and Le Creuset models?
Staub vs Le Creuset: Le Creuset and Staub manufacture enameled cast iron cookware. Their Dutch Ovens and Cocottes can survive for generations.
At first appearance, they have similar shapes, colors, and fundamental features. But it differs in performance, design, size, pricing, and more.
So, Are the two brands worth the extra money, or Which one should you choose?
We hope you’ll be able to make an informed decision by the time you’ve finished reading this article.
Le Creuset invented enameled cast-iron cookware in 1925. The original foundry is still in Fresnoy le Grand, France, and they are the gold standard for enameled cast iron.
Le Creuset makes enameled cast iron, stoneware, stainless steel, and nonstick cookware.
Le Creuset’s most famous product is the enameled Dutch oven. Its glass-enamel coating is exceptionally durable and offers industry-leading heat retention and distribution.
Le Creuset’s oval and round dutch ovens come in various sizes. They also make seasonal and specialty shapes.
This video shows how a Le Creuset Dutch oven is made.
Le Creuset has introduced numerous hues throughout the years and now offers approximately 20 options, including exclusive collaboration colors.
Le Creuset creates high-quality Dutch ovens. These high-quality pots can be passed down.
Le Creuset is naturally nonstick and dishwasher safe. Cleanup is easy.
Extreme temperature variations cause cracking, say some customers. So when using a Le Creuset Dutch oven on the stove, start on low then medium heat. It applies to any enameled cast iron cookware, not only Le Creuset.
Keep it below 500°F (260°C). Never go that high!
It has a light-colored interior for easier cooking and determining when your meal is ready. I love Le Creuset’s sandy-white inside. It saves dishes and time when serving food.
White interiors can be harder to clean; try getting a specific cleaner. Or, consider dark-interior Staub.
Le Creuset’s 5.5-quart Dutch oven is our favorite because of features like extra-wide handles, a light-colored interior, and a lighter weight.
If you want a durable Dutch oven, I recommend this Le Creuset cast iron pot. In addition, they make enameled cast iron skillets if you like their cookware; you can check that also.
- French-made with quality assurance.
- 20 colors, most vibrant.
- Size from 1 to 13 quarts, plus oval and shallow brasiers.
- White enamel lets you see cooking progress.
- Stovetop cooking doesn’t heat plastic knobs.
- Large handles make oven-to-table transferring easier.
- Metal tools and food discolor the light interior readily.
- Plastic knobs can’t be used in a hot oven.
- Light interiors are difficult to clean.
- Cracking with temperature changes
Francis Staub created Staub in 1974 in the Alsace area of France. After, Their production relocated to Merville, France.
Staub, Le Creuset’s major competitor, makes another high-quality Dutch oven.
Staub’s most popular item is the Cocotte. In the US, they’re called Dutch ovens; in France, cocotte. Staub uses the French brand in all markets and molds “cocotte” onto its lids.
Staub’s Dutch oven is well-designed. The black matte interior develops a natural seasoning over time, adding flavor to your dishes.
The Staub’s textured black enamel interior reduces food sticking and maintains a uniform temperature. As a result, it doesn’t stain, rust, or scratch readily, making it long-lasting.
Staub’s dutch oven has a self-basting lid. Staub’s Dutch oven delivers chef-quality results in the kitchen.
Like Le Creuset, they use a sand mold to cast iron to produce cookware.
Staub has strong quality control and offers only hardened durable cast iron products.
Staub beats Le Creuset in moisture retention because of its design and thick lid. It’s nonstick, dishwasher- and oven-safe, and comes in multiple colors.
The Staub Dutch oven is oven-safe to 480°C (900°F) without the lid. With the lid, it’s 260°C (500°F). The lid has pointed ridges. These help moisture condense and fall back into food.
Staub cocottes are circular with a few ovals. They offer seasonal and specialized sizes.
I prefer the white Le Creuset interior. It’s easier to clean because stains don’t show.
It is a great Dutch oven that’s cheaper than Le Creuset.
- French-made with quality.
- Dark, matte, enameled interiors don’t stain and accumulate nonstick “seasoning” with time.
- Cheaper than Le Creuset and easy to find on sale.
- Animal-shaped metal knobs replace plastic ones.
- The brand’s tightest-fitting lid ensures uniform heat and reduces evaporation.
- Good lifetime warranty.
- Dark matte enamel makes browning difficult to detect.
- Under-lid spikes make cleanup harder.
- A very tight cover means reducing cooking liquids to concentrate tastes.
- Dark interiors are unpleasant.
- Reports of lid cracking.
Staub vs Le Creuset: Comparison?
I appreciate cookware that can use for both cooking and serving. The stovetop to the table is convenient and stylish, but only with elegant, durable cookware like an enameled Dutch Oven.
Staub and Le Creuset are two of the most well-known names in the Dutch oven industry.
Both are costly French Dutch ovens, also known as the French Casserole or ‘Cocotte,’ is the French variation of the Dutch oven.
Both are top-rated Dutch ovens. Both Staub and Le Creuset make outstanding items that last for years with proper care.
Staub cookware is heavier, with a black inside, a self-basting lid, and a steel knob. In addition, Le Creuset’s light-colored enamel makes cooking and cleaning easier.
Cast-iron cooking requires longer handles for thick mitts. However, both brands are luxurious with unique qualities.
I like Le Creuset’s Dutch oven over Staub’s cocotte. Le Creuset is easy to clean and chip-resistant.
However, less expensive alternatives may not offer the same features as these two industry heavyweights, such as tight-fitting lids or consistent cooking temperatures.
The Best Dutch Oven: Staub or Le Creuset?
Staub and Le Creuset both make good Dutch ovens. But, first, let’s discuss some features, so you decide which one to go for.
Le Creuset has nine Dutch oven sizes. So it’s easy to choose based on how many people you prepare for.
Staub offers eight similar-sized alternatives. But, again, that’s plenty for cooking.
Both make tiny, wide, and deep models. All three are appropriate for specific tasks.
Tiny is great for serving sauces or desserts but not for cooking. The wide pot is helpful for huge meat slices and fast-reducing liquids and sauces. Deep models make good soup pots.
Le Creusets are lighter than Staubs. The Staub is heavier and keeps warmth more evenly and longer, while the Le Creuset is lighter and easier to lift.
Staub’s 7-quart Dutch oven weighs 16.9 pounds, while Le Creuset’s 7.25-quart Dutch oven weighs 14.1 pounds.
Staub’s color selection is smaller than Le Creuset’s. However, Staub has made choosing between choices easy. Some sizes have fewer than 10 colors. In addition, they employ high-quality pigments that won’t fade and adopt colors rarely.
Le Creuset offers many colors. Le Creuset releases new colors according to trends and design preferences.
They offer 24 color variations. They have a tiny base of colors that won’t change soon, but they routinely issue and retire colors.
Each brand’s Dutch ovens and cocottes have different enamel. Le Creuset uses a white sand-colored glass enamel interior, while Staub uses matte black enamel.
Le Creuset’s smooth, white interior makes it easy to examine meat by sight to see if it’s done. However, the bright interior may not provide even cooking at higher temperatures.
Staub’s black interior is scratch-resistant and matures well. However, it’s rougher. Thus it’s durable. The black interior cooks evenly and gently, but it’s harder to check on your meal by sight.
Le Creuset is easier to clean since its enamel is smooth and ridge-free. The Staub enamel may cook better, but the texture and ridges are harder to clean.
Le Creuset’s smooth surface makes food release and cleanup easier. If these pots get stuck, immerse them in soapy water for a few hours or overnight. Soaking a cocotte in soapy water frequently removes stuck or burned food.
Le Creuset’s Traditional lids are dome-shaped and fit tightly, sealing moisture during cooking. However, it allows moisture to leak from the crock’s sides, so you may need to re-baste food.
Le Creuset lid knobs aren’t metal, although they’re heat-treated. However, you may buy a stainless-steel knob separately from the pot.
Staub lids include metal handles to withstand oven heat. In addition, a Staub lid has knobs that catch condensation while your dish cooks and drop it back onto the food. Automatic basting keeps food wet during cooking.
Staub beats Le Creuset in moisture retention thanks to its design and thick lid.
Le Creuset’s handles are circular, longer, and wider than Staub’s. As a result, even thick oven mitts fit.
Staub handles are rectangular and less prominent. They’re big enough to gain a good grip in most situations but less so with a thick mitt.
Le Creuset and Staub are expensive luxury brands. But, even if you pay more for the brand, both solutions are durable and well-made.
Le Creuset is pricier than Staub; a mid-sized Dutch oven costs over $389. Even Staub’s mid-sized cocotte costs over $309.
Staub’s deeper enamel covers particles and stains, making cleaning harder. In addition, spiked lids require extra cleaning. Consider Staub’s lid design if there are additional work concerns.
Staub cookware is dishwasher safe, but the company recommends hand washing as soon as feasible.
Le Creuset’s lighter inner pot enamel shows food particles and stains. It makes you want to tidy it up quickly. However, the smooth inside makes cleaning with soap and scourers easy.
Le Creuset products are dishwasher-safe; however, hand washing is recommended.
Which Should I Buy?
Both are kitchen investments. They’re useful and can cook meat rapidly and efficiently. There are techniques to tell which one you should pursue.
Buy Le Creuset if:
- You’ll cook many dishes.
- You wish to collect several colors.
- You want a better Dutch oven grip.
- Visually observe cooked food.
Buy Staub if:
- You’ll cook a lot of meat.
- You want to cook over 500F to avoid scratching.
- you want nonstick and don’t care about checks
- Small to medium size
What Are Others Saying About Staub and Le Creuset?
Staub and Le Creuset are two of the best-selling cookware brands in the world. Media outlets and product specialists prefer Staub and Le Creuset.
Le Creuset Signature Round Dutch Oven was selected Best Enameled Dutch Oven by Food & Wine. It’s expensive, but it’s worth it because it lasts decades. Staub wasn’t the first choice because of its nonstick interior and chip-resistant exterior.
Staub 5-Quart Cocotte was CNET’s favorite Dutch oven. It’s cheaper than a similar-sized Le Creuset Dutch oven with no performance changes. In addition, they appreciated self-basting lids and attractive designs.
Le Creuset is the best Dutch oven by CNET. They like the enamel’s stain resistance, broad handles, and excellent lid knob. However, Le Creuset is expensive and won’t fit everyone’s budget.
The New York Times picked Le Creuset Signature Dutch Oven. They appreciated the Large roomy handles, robust coating, and easy-to-grasp lid knob.
CNN tested Staub. They appreciated the matte black interior and self-basting lid, but the small lid knob and side handle made it difficult to use, especially with oven mitts.
Food Network experts selected Le Creuset. They praised Le Creuset’s 20-color design.
A dome-shaped lid increases heat and moisture retention. So when someone says “Dutch oven,” people think of Le Creuset’s classic design.
Staub and Le Creuset Alternatives
Staub and Le Creuset both make high-end Dutch ovens and other cookware. However, Staub and Le Creuset are costly.
There are various high-quality, cheaper alternatives to Staub and Le Creuset. Try these more affordable options:
Lodge makes cast-iron cookware in the US. This enameled pot comes in various colors, like Staub and Le Creuset Dutch ovens.
It’s bigger than Staub or Le Creuset but still family-sized at 6 quarts. Lodge makes outstanding cookware, but their enameled cast iron is budget-friendly.
It could be a good option if you can’t afford Le Creuset or Staub.
Tramontina is another budget-friendly option. Tramontina is a reputable Brazilian company.
It’s stylish and comes in several colors. But, unfortunately, it’s a cheap way to acquire the “enameled cookware” appearance.
This pot is harder to clean and less durable than Le Creuset and Staub.
It’s a good pot if you can’t buy a better enameled cast iron Dutch oven.
The Tramontina wears out after a few years, so you may need to buy a replacement.
Making Final Decision
Either investment is worth the effort, but if you don’t cook much, look for cheaper solutions. These are good selections if you spend a lot of time tenderizing meat or making one-pot meals.
I suggest Le Creuset. I think acquiring a Le Creuset Dutch oven is worth the extra money. Le Creuset also makes a great enameled cast iron skillet.
Most individuals would be content with either option, but each has unique benefits.
Frequently Asked Questions
Yes. Dutch ovens made by Staub and Le Creuset can withstand temperatures up to 500 degrees Fahrenheit.
This in-depth study explains why Le Creuset is so pricey, although the price reflects increasing demands.
Le Creuset’s French style and history are popular. Buying the top brand shows you care about cooking.
Staub is also pricey. French chefs appreciate the brand’s high-performing Dutch ovens.
Their quality standards and tradition keep prices high.
Staub and Le Creuset provide 5.5-quart Dutch ovens. This size can prepare stews, soups, and braises without overloading cabinets and stovetops. It’s suitable for a family of 4.
No, Staub and Le Creuset Dutch ovens don’t need seasoning. Enamel coating replaces seasoning by creating a nonreactive, stick-resistant surface between iron and food.