Le Creuset or Staub: which cast iron Dutch oven should you choose?

This is THE question I get asked as soon as Dutch ovens come up. Le Creuset and Staub are two French brands of enameled cast iron Dutch ovens, both high-end, and honestly, you can’t go wrong. But they don’t cook in quite the same way.

A bit of history

Le Creuset was founded in 1925 in Fresnoy-le-Grand, in the Aisne region of northern France, where its pots are still cast today. It’s the brand of bright colors, starting with its famous “Volcanic” orange.

Staub was founded in 1974 in Alsace by Francis Staub. The brand now belongs to the German group Zwilling, but its Dutch ovens are made in France. Its style is more understated, more “chef”.

Side by side

	Le Creuset	Staub
Interior enamel	Light (sand-colored)	Matte black
Lid	Smooth	Spikes that drip the steam back down
Weight	Heavy	Even a little heavier
Lid knob	Resin or metal depending on the model	Metal
Day to day	You can see the color of the browned bits: ideal for beginners	Doesn’t show stains, gets better with use
Best for	Soups, sauces, bread, saucy dishes	Long braises, seared meat, beef bourguignon

The interior enamel: the real difference

Le Creuset’s light enamel lets you see whether the onions are turning golden or the browned bits are starting to burn. That’s reassuring, especially when you’re starting out. Over time it can stain slightly, with no effect at all on cooking.

Staub’s matte black enamel is slightly rough: it handles high-heat searing better and builds up a patina with use. On the other hand, it’s harder to see what’s going on at the bottom.

Staub’s spiked lid

Under the Staub lid, little spikes collect the steam and let it drip back down onto the food. In a stew that cooks for several hours, the meat stays more tender and the sauce reduces less. Le Creuset has a more classic lid, also very well fitted. On a 3-hour braise I notice a small difference in Staub’s favor; on a one-hour pot-roast chicken, none at all.

Budget

These Dutch ovens are expensive: expect to pay several hundred euros for a 24 cm round one. Prices vary a lot depending on the color and the sales, and both brands have factory outlets where you can find “seconds” with small cosmetic flaws.

Lesser-known brands offer enameled cast iron Dutch ovens for much less. They cook very well; the difference is mostly in how well the enamel holds up over the long run.

Which size?

• 20 cm (about 2.5 l): for 2 people or for side dishes.
• 24 cm (about 4 l): the most versatile, for 4 to 6 people. This is the one I’d recommend first.
• 28 cm (about 6.5 l): for big gatherings and large roasts, but it gets very heavy once it’s full.

My pick

I have both. The one I reach for most often is the 24 cm Staub, for weekend stews. For someone who’s only going to buy one and is just starting out, I’d rather recommend the Le Creuset, for its light interior that forgives mistakes.