Does Staub Outperform Le Creuset? My Tests Reveal the Truth

Read my full Staub vs. Le Creuset comparison for more details: prudentreviews.com/staub-vs-le-creuset/ Want to know when Staub and Le Creuset go on sale? Join our free newsletter to get deal alerts: prudentreviews.com/newsletter/

I have a lot of both brands and love them. But , if I was forced to choose only one of these brands, it would be Staub hands down. The Le Creuset line is purposely designed to be thinner and lighter to make them easier to maneuver around your stovetop or in and out of the oven. They do a very good job of cooking most dishes. The enlarged handles are also a welcome addition. But my favorite cooking method is braising. This is where Staub shines! I have cooked identical meat-centered dishes in both Le Creuset and Staub cookware. Staub was far superior for the tenderness, juiciness and flavor of the meats. My husband could always tell the difference. The black enameled interiors of the Staub cookware provide superior browning over the sand-colored interiors of Le Creuset. This is based on many years of personal experience using both brands to prepare identical recipes. I have never had any problems developing fond in Staub cookware, but I'm sure this is a personal preference. Both lines are superb products. Yes, they are very pricey. The big side handles and lid knobs on the Le Creuset are very helpful. Note, however, that the metal Le Creuset knobs don't have as much clearance and gripability as their newer black phenolic knobs. That makes a difference when using oven mitts. I have no trouble with the handles and knobs on Staub, but I have smaller hands. Staub gets my vote for the type of cooking I love to do. You can't go wrong with either choice.

im a simple guy. I rest my coffee cup on top of my Staub when slow cooking and it keeps my coffee warm. small pleasures for my small mind :)

I have 9qt LC and 5qt Staub. Both are stunning to look at and function as expected. I use them for cooking casserole type dishes and for baking. I also have bunch of other LC and Staub pieces. But I hardly use them. I would recommend others to avoid buying oval (non-round) shape pots. They don't heat as evenly as the round dutch ovens. Also get the steel knob and be safe. Very first time of using LC, I placed lid with plastic handle in oven. Never use the rough scrubbing surfaces (even the mildly rough). Instead put warm water with little detergent and let it sit there for couple of hours. Never overheat without fat/food on cooking surface. Use wooden utensils. Never metal. Cast iron even the enameled finished dutch oven is not for everyone. My sister and I bought one at same time. She destroyed hers within a year. It looked like it had come back from Iraq/afghanistan. I don't know how could someone damage such sturdy pot in short time. These dutch ovens are so heavy especially with food inside. My 9qt dutch oven gets so heavy and I am so afraid to put it on countertop. It can easily damage granite if you are not careful. Don't throw away those plastic clips that were on the dutch oven when you did unboxing. Those come handy during storage, if you are not going to use the pots for long time. Make sure you are buying Made in France items from these companies. They also sell lot of Made in China items. I have some of those (non cast iron) and they have quality issues. Avoid those. I suggest buying Emile Henry for ceramic cookware. Their bakeware is superb.

I inherited my Mom’s La Crueset pans and have supplemented her collection. Love the bright colors. Here’s the truth: they are both so good that if your dish is bad, it’s probably you and not the pan.

I have both brands. In my opinion, Staub is better in an oven for braising or roasting a chicken, for example (better heat retention and moisture retention), whereas Le Creuset is better for cooking on a stovetop (less heavy, and the light coloured interior is great for monitoring the browning of your fond).

I have two Staub, 4 Le Creuset, and Lodge, Cuisinart, plus about 10 other off brands. The Staub are the best. I much prefer Staub's black interior especially for browning == even over Le Creuset's black interior. And I think the black interior is much easier to clean and take care of. I love all the colors of the enameled cast iron of which Le Creuset does have the best selection. Actually, all cast iron pans do cook well though the cheaper ones chip more easily. I must add Lodge 6 qt. rounded sides Dutch oven is the most versatile. The Staub is only 5 quarts and a little different shape than the Lodge. I wouldn't give any of them up.

You missed a feature comparison - Staubs lids are flat with a lip, allowing for the placement of coals for campfire cooking. In the end, this is why I chose the Staub and I love it - I've had both.

I have owned and used both, each are effective in how they cook, but at this point I only have one Le Creuset roasting pan left and have switched completely to Staub. I prefer the Staub ovens and now own multiple Staub dutch ovens and love them. Do not feel bad about my old Le Creuset ovens, they are going strong at my two daughter's homes.

As a dweller from Alsace (Eastern France), where the Staub products are from, I'll do the patriotic thing and recommend Staub. I have several and they are very good for slow cooking and keeping the moisture IMHO. You can have them on sales in the Factory shop in Turckheim but I'm sure you can buy them on line. Le Creuset are also reliable products. They are expensive but they last a life time. Thanks for the test and bon appétit.

Hello from Yvette in Canada. Thank you so much for this marvellous review! I think your voice is soothing and your reportage superb!! :)

Pro tip: Just get the Brandani Dutch oven from TJ Maxx or the Martha Stewart one for $30 and it will work just as well.

Great review, very clear and helpful. Thanks.

I love my Staub, probably because it reminds me of my absolute favorite: the 100ish year old #12 cast iron Dutch oven I inherited from my grandmother.

After watching a bunch of reviews, I decided to go with a 5.5qt round Staub. I loved it so much, about a year later I also got the 1.5qt Staub, mostly for rice and beans (best rice maker I've ever had!).

A feature of the Staub lid is you can pour water in the top of it to add moisture to the oven.

There is no bare cast iron showing under the handles. The final coat of color is not sprayed under the handles to avoid too many imperfections with the hand finishing process. You are feeling a texture similar to the interior cooking surface, which, BTW, is another feature that assists with browning. A reason often missed.

Thank you for this. You've helped me make up my mind.

Thanks so much for this video. I’ve often wondered everything you mention. 😊

I appreciate the test you made for this video. Most reviews is just talking no visual testing like you did here. I personally love Staub by both design and the ability to cook. I feel like a black sheep every time I mention I prefer Staub over LC