*****Products Featured in This Video***** Disclaimer: We may earn a fee if you buy via the affiliate links below (at no extra cost to you). As an Amazon Associate I earn from qualifying purchases. Le Creuset 5.5-Quart Dutch Oven: amzn.to/3yAFm45 (Amazon) Le Creuset Dutch Ovens (all sizes): amzn.to/4cwVIZh (Amazon) Staub 5.5-Quart Dutch Oven: amzn.to/3yOWenF (Amazon) Staub Dutch Ovens (all sizes): amzn.to/3yO9IA2 (Amazon) 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.
I have all Le Creuset but I bought my Dad a Staub Braiser the meat is much more tender and flavorful. I noticed a difference when he cooked in it and thought I might get one but to me the knob seems so little for such a heavy lid.
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.
Your summary is magnificent, the points are so accurate. Especially about the little plastic clips that protect the lid for storage! And yes, NEVER heat to maximum - I cringed when I watched this video with the red hot ring under the pans.
@@sandradavies7804 the red hot rings are just how those stovetops look when you turn them on, depending on how old it is. It's not like a gas or coil-electric that changes color based on how hot it is, those stovetops (or at least the old one my parents had) regulated temperature by pulsing the heat on and off for differing amounts of time.
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.
What is that old saying? It's a poor cook who blames his/her tools. So true! You can have the best cookware in the world, but if you don't know how to use it properly, you will be disappointed in your results.
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.
Good call - you can also put ice on the lid to help covert steam back to liquid for basting. It’s also a nice spot to rest a spoon, which you can’t do on Le Creuset’s lid. Many benefits :)
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!).
Like you I have a 1.5qt Staub that I use at least a couple times a week for making rice and beans. I have an electric rice cooker that I never use anymore as the rice made in the Staub is excellent. I have looked at the Le Creuset rice pot with the ceramic insert, but since I already have the Staub 1.5qt pot I can't justify the extra expense to give the Le Creuset rice pot a try.
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.
Staub ovens can also be used more effectively in a campfire, for those looking to do so. The flat top and substantial lip surrounding the edge allow you to layer coals onto the top without them slipping off as they burn or when you need to take the cover off when adding additional ingredients, stirring, etc.
Same here started with Staub, because Was hooked on their colour range, then switched to staub and will never go back. These are always my go to pots and I just love them. The results you get with Staub are really superb. No wonder they are also a favorite for the pro´s
@@ginglebret The specifications say they’re only oven safe up to 500 F is the main reason I asked. Either way, I’d probably be afraid to take one that expensive camping or something anyway, and would likely just get a Lodge one for that purpose.
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).
just gonna point out that "heat retention" isn't important in an oven where its surrounded by a far better insulator - the oven... However speed to heat up and reach temp and hold it uniformly is FAR more important which Le Crueset does better IMO
The thicker walls and lid of the Staub cookware regulate the heat from the oven much better as the oven cycles on and off during the cooking time. The design of the Staub lids also retain more moisture throughout the cooking time. That makes a critical difference in braising. I love my Le Creuset for a lot of my stovetop cooking. However, if browning is important, Staub is the winner there, too.
@@BCSpecht89Do you agree with another comment here that the thinner walls of the LC make it better for stovetop cooking, given the heat responsiveness? Or is the Staub so good at everything else that this is a moot point? So tempted to grab the Staub. Need to look for a sale!
@MadLadsAnonymous It's not the heat responsiveness of the thinner walls of the Le Creuset when used on the stovetop that is the issue. That merely makes the Le Creuset easier to move around on the stovetop or moving it in and out of the oven. The thicker walls of the Staub give superior results no matter how you use it. The only advantage that Le Creuset has, in my opinion, is that the light interior makes it easy to monitor the fond development on the bottom of the pan. It has never been an issue for me.
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.
Again a great and interesting video. Having a Creuset I often wondered about other quality brands for Dutch ovens. Now I know both are great choices. Fun fact: in the Netherlands, we don't call these Dutch ovens. We call them braadpan, which roughly translate as roast pan.
Le Creuset actually markets them (at least in the US) as "French ovens"....because they're a French company. But we still think of them as Dutch ovens.😉
As a former chef in an English Tea Room and classic French restaurant, I'm actually surprised that consumers pay such crazy prices for cookware. I did not, and didn't know any chef PERSONALLY that bought and used cookware at these prices - or even wholesale. In a restaurant, you would lose money if you used stuff at these prices because of all the abuse they would take.
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.
We actually visited the Staub factory years ago and were very impressed. But that's only part of the reason that we bought so many Staub ovens of various sizes; they are simply fantastic cookware!
@@Xingqiwu387 😄 The area is also very pretty. I like Turckheim, an old and charming old picturesque small town, famous for its wine. I'm glad you have a good memory of your visit there. Cheers.
@@C.P.-mj4ft I agree wholeheartedly! Strasbourg, Colmar, and Riquewihr also come to mind. Alsace is a wonderful area of France and many people there speak both French and German. Thank you for your insights.
Wow~ how wonderful for you I'll be handing down my Le Creuset pots and steak grill pan and Staub pot and pan to my son. I hope my son and his future wife enjoy good food and cooking with my collection😏🤞💕🙏
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.
I have Three 7 quart Tramontina pots - and have had two of them over 30 years. I DID have to replace the knobs on the lids of those with Metal ones - the newer one had a metal knob. None of them cost me more than $45 - and they get constant use (I had 8 kids and 18 foster kids - and have 78 grandchildren and over 50 great grandchildren). I do take good care of my kitchenware (My Wear ever Professional pots that were sold door to door before WWII are from MY grandmother and you can still get replacement wood handles) and the Tramontina Pots look new - not a single obvious flaw - no chips (There is a scratch on the bottom of one though). Sorry- I spent my money putting my kids through college - not on pots. But I get no complaints about my food either.
I also have 2 Staub and 4 Le Creuset. But I much prefer my Le Creuset. I find them both way to care for, but I will admit that my Staubs can handle more abuse. I still baby them though. But the lighter weight, wider handles, bigger color range and the light cooking surface that makes it easy to see makes the Le Creuset more pleasant to use. They’re both amazing though.
@carolkalmerkalmer3135 I agree about the Staub black interior being better at browning than Le Creuset pans that have black interiors. Years ago, Staub used to describe their black interiors as having finely ground quartz mixed in with the black enamel to give it extra durability and superior browning and searing capabilities. I think they realized that they were giving away a trade secret, so they stopped saying anything about this. However, you can still find this information on William Sonoma's website for the Staub products they sell. I have found this to be true from my own experience in using skillets of both brands. The black interior of the Staub skillet always gives superior browning results to the black interior of the Le Creuset skillet.
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
A very insightful comparison. Having pots from both brands, I personally prefer Staub. Nothing ever burns. I can fry veggies forever and they get wonderful. Though you can't really go wrong with either of them. It's a bit like the choice between a BWW and a Mercedes Benz.
Those are both awful choices at least in America 😅 they're considered very unreliable cars for people who like to spend more money than they have sense.
@@rdwok14 I once asked a taxi driver why all taxis were Mercedes. He answered "Because it is the cheapest car". Given the quality of built, reliability, endurance of the motor, it probabably is a cheap car per driven kilometer. At least if you driver over 100,000 km per year. Here in Germany, many people drive either Mercedes or BMW and would never ever buy a US-made car. So it seems the perspective is somewhat different. My father bought a 7 years old Mercedes E class which is now 18 years old and still looks brand new. But we were talking about cast iron ...
I've been using my LeCreuset cookware for years and I love the sand colour interior. Mine still look new because I don't use anything that could scratch the finish or use any abrasive cleaners. Seems like common sense to me.
Another feature of the flat self-basting lid of the Staub is Dutch oven campfire design, that allows you to put the Dutch oven in the coals and put coals on top for a multi surface oven effect. I see the dark interior is a Staub brought up quite a bit versus the lighter interior, if you ever used cast iron, carbon steel, non-stick Teflon or ceramic you should already be adapted using dark Interiors so it's not a negative or a drawback by any means that would be out of the ordinary and the non stain / discolor interior of the Staub or retain its quality visual appearance for many years. Buon Appetito' ✌
That's right, many reviewers are all about the cast iron and carbon steel pans and tout them as a must-have, but when it comes to Dutch ovens, suddenly, the black interior is a problem so critical that they totally disregard black ones in favor of whites (I'm looking at you, ATK). Is a white interior nice to have? Sure. Is it critical to decide on which brand to get? Seriously doubt it. Otherwise, why don't they favor a super thick stainless steel pan instead of a cast iron one?
You would NOT want to do that with enameled cookware!!! The hot coals will damage the enamel. Buy a raw iron campfire DO from Lodge or Camp Chef for that.
I've been using both for more than 15 years, I can tell you I used more Saub for my cooking whole alot more. This tells me that I'm more into Staub. It feels more solid and better while cooking for me. So I have more Staub pots.
I consider thicker walls thus more weight to be positive not negative. It stores heat better, also allows for better distribution of heat throughout the dutch oven. Yes, obviously weight might be considered if what you are cooking is especially heavy. However, as most foods we humans consume tends to be heaviest when wet the biggest weight difference from empty to full will be with a thick stew almost to the brim. Like a succulent gulash or long simmered roast.
Yes, while still can I do prefer thicker wall for better heat retention n "heat distribution". But... sometimes it hurts hand joints for some specific older people.
I love my Staub cookware, especially the grill pan. I found both the small Dutch oven and the steam grill on sale two different years and was able to afford to buy one for myself and one for my daughter. After the first time she used the steam grill, her husband INSISTED that she cook Surf and Turf in the grill pan exclusively because of the great basting and flavor that develops. Wait for a great sale and you'll never regret your purchase.
Same! My husband got me a Staub 3.75qt Dutch from Williams Sonoma for $99 after Christmas. It’s white and has the evergreen tree cast in the lid. It’s one of my favorite pots.
We have Staub, LC, Cuisinart and Calphalon. They are all excellent cookers. An important factor is shape (oval vs round ) and size for the meal being prepared. And keep the heat (gas in our case) lower than with other booking mediums. Good video.
We have both but I find the Staub just has had more thought put into it. The condensation bumps, the flat lid with a lip that you can pour water onto, the fact that lip recesses perfectly into the pot when you flip it, it's just more refined.
@@richmondvand147 I think this was demonstrated in the video with ice cubes placed on top of the lid rather than water. My understanding is that the temperature difference causes increased condensation on the inside of the lid, resulting in increased basting of the food.
What isn’t discussed in the video is the 2 different types of handles on Le Creuset pieces - signature and classic. Only signature handles are shown and discussed. Yes, these are larger than the Staub handles. However, the classic handles are much smaller and similar in size to the Staub handles. Additionally, Le Creuset does make pieces with a black interior. It’s harder to find these pieces in the US market, but are commonly found in the Asian market and more easily found in the European market. I have an extensive collection of both Staub and Le Creuset pieces. While they both have a place in my kitchen, I reach for my Staub pieces the most.
My first piece of Le Creuset cookware was the 5.5 quart Dutch oven with the smaller handles. Because these handles were very smooth and rounded, I had great difficulty with them as I got older and my hands grew weaker from arthritis. It was especially bad when I was washing this heavy pot in a sink filled with hot, sudsy water. Several times these small handles would slip through my hands and I nearly dropped the pot on my foot. It was dangerous. When Le Creuset came out with the larger handles, I sold my older style pot and replaced it with the newer style. Problem solved. Interestingly, I never had this problem with my Staub cookware with its smaller handles. The Staub handles have more squared off edges and the Staub name in raised letters along the top. These help to improve the grip over a smoother, rounded design.
Well done, as usual.I have owned both for years, and while I've always been aware of the benefits of LC's big handles and light interior, I find myself reaching for the Staub. It feels more substantial to me and it's a joy to cook with. Now I better understand why. And for what it's worth, I think Staub dutch ovens are more beautiful.
My Staub from a few years back is definitely enameled correctly on the handles. Maybe you got a defective pot, or maybe they have cheaped out in just the last couple of years. I LOOOOVE my Staub. Use it a few times every week.
My Staub also have handles enameled all around. (It's just a few years old.) The inside surface is a little rugged (compared to the outside), but fully enameled. So, yes, probably a mishap in the production of the one tested.
They both are great - I have a Le Creuset dutch oven and a skillet, a Staub skillet, pot, and grill skillet. If i have to choose one brand, I'd go with Staub. I like the Staub coating better, and it overall cooking seems to be better. The design and ergonomics goes to Le Creuset by a slim margin.
I would also argue that Staub is the only one that is in fact a dutch oven. There is no way to place hot coals on top of a Le Creuset. Staub's design is the only one that has the traditional lip for placing hot coals on top.
My Martha Stewart and my crockpot brand only lasted a year each. Some of my LC are 13 years old now and they’re all still going strong. And I baby all my enameled pots. For me, LC might be expensive but the price spread over 10+ years is way better per year than the brands that seem cheaper up front but don’t last.
I have mostly Staub but do have the Le Creuset rice cooker. I noticed that the bare rims on the Staub are much smoother than the Le Creuset. I always coat them with a lightly oiled cloth just to pre-oil which also makes them shine like new and for extra protection of the rims and the Le Creuset is the one that ultimately chews up my cloths which leaves more lint behind. I'm not disappointed in either of them. The LC rice cooker came with a secondary interior lid that supposedly prevents foamy boiling over. It's my first ever cast iron rice cooker after switching from an electric one so I've never experienced the boil-over before, so I suppose it works as intended, although a splash of oil will also prevent that (tip for when you're boiling noodles, potatoes, or other foods that have a tendency to foamy boil over.)
If you live in the US, Le Creuset has outlet stores that you can place phone orders with. They have the 5.5 Dutch ovens for around $370 and then they have sales (the one they were having before thanksgiving was 30% off)
Actually… No. I have three Staub Dutch ovens, one of them has one handle that’s nearly all the way coated while the other handle has virtually no coating… the other two oven’s handles are both mostly coated, albeit very weakly. It’s not by design, it’s just poor craftsmanship.
My staub Dutch oven was purchased in 2004..it has a top with a the same or nearly the same but cream color inside top lid with the little Stubbs that recycle the steam and droplets while cooking. This newer version must be different. At the time the only competition Le Creuset had was Staub. It was a bargain price and the quality was A+. It cooks even, cleans up easy..it’s heavy so you know it’s quality cast iron ceramic covered cream inside a dark bright blue on the outside. Ha metal top round handle. Just had to say not all Staub is the same now evidently. Now, so much competition..
One thing you didn't mention is that the Staub has the lip around the edge of the lid to allow you to place coals on top to cook from both bottom and top over an open fire - the original purpose of a Dutch oven. Probably niche nowadays, but still worth noting.
I love my Staub more than my Le Creuset…I never thought I would say that. I wonder if it’s the coating in my Staub which is dark compared to my LC which is light…nothing sticks in my Staub and everything sticks in my LC…go figure.
I have both, most of my Le Creuset is a few decades old with much smaller handle style. I do have a few newer items and some stoneware. My Staub is all fairly recent and now my preferred first choice if cross shopping same style. I would add a few items to this review from personal experience. 1) Staub makes lids with different patterns, this review compared different styles of lids. But you can get the same style if you buy the same pot style. A French oven, Cocotte, or La coquette style, these are used for different applications. 2) These handles are intended for thumbs, not finger tip grip. Side handles you would hook your thumb from the bottom and cup the pot with your gloved hands, and the lid you place the knot between thumb and forefinger if wearing a mitt, or forefinger and middle finger if wearing a glove, this allows your whole flat handle to offer stability. 3) Both Staub and Le Creuset often sell manufacturing blemish defects at steep discount online, and though many retailers. The missing enamel inside the Staub handle seen here is very similar to what you will find during these 30-60% off sales. I have a Le creuset with a flake of red exterior enamel inside on the light sand enamel interior, which resulted in a steep discount. 4) The main reason I’m defaulting to Staub is the internal black enamel. In my personal experience, it has a much higher durability in every day use, and is a lot closer to a naturally non-stick surface. Yes when browning onions or butter, and needing to monitor the funde, the lighter color Le Creuset enamel does excel here. But I find that I’m always grabbing the Black enamel pot for sautéing onions due to the better surface properties. I have yet to experience the micro cracks and grazing that the lighter color Le Creuset exhibits readily. 5) I have one daily set, and the rest are used for entertaining and larger meals. The daily set of Staub is placed routinely in the dishwasher knowing that the enamel will degrade in appearance over time. Again a select few items (mostly the black exterior items carried by Costco). I would never dream or expect my Le Creuset enamel to survive a few dishwasher sessions. 6) Meals usually are more visually appealing in the black enamel backdrop than the sandy color, when placed on the table IMO.
I wasted far too many precious minutes debating if I should get a Staub or Le Creuset only to end up with a Made In Dutch oven instead. I think the exterior Staub colors (esp Basil & Grey) are some of the prettiest/most stunning I’ve ever seen and even though some complain that the nob on top is tiny, the design is significantly more elegant IMO. I also like the self basting nubs on the bottom of the Staub lids. That said, I did kinda want the brighter interior found on Creuset. That’s when I found the Made In dutch oven! It’s heavy (prioritizing performance) and has self basting nubs like Staub, but has the light interior like the Le Creuset, plus is made in France too. I like its exterior ascetic more than Le Creuset and slightly less than Staub. Cooking performance wise, it seems to do an incredible job cooking even, retaining moisture + heat, etc. Cooks every bit as well as either of the two more established brands while offering a hybrid of their features and costing around $150-200 less - kinda a win, win if ya ask me!
I bought my Staub because the size fits perfectly in my Breville oven. The LC would not fit because of the tall domed lid, extended handle width and tapering. Although annoying, I do like that it is easy to tell if a LC needs more cleaning. After time the buildup does inhibit proper cooking. Also, if you have a hard time with the weight of the Staub, consider moving the lid and pot separately since they are close in weight. If I need to take my Staub out of the oven I first remove the lid and place it near the stove. Then I transport the pot (plus food) to a burner for a store or to add new ingredients. It does help. Also, I store my pot at head level so the dual step process makes it easier to lift.
Is am Dutch and I have both. Bought the Staub (28cm) many moons ago in a set with Fissler pans as a replacement for the big pan. Bought some smaller Staub’s (18cm) at an auction. Later I was lucky and won a yellow Creuset form a large beer brand. And soon got another similar one which was “donated” to me. I like the Staub’s better as they have more weight, and the lids with the points are imho much better designed!
I find the Le Creuset lid handle less grippy. The sloped underside feels less secure than the more angular Staub handle. They’re both fantastic quality but if I had to choose one brand it would be Staub. Nothing roasts a chicken like it does.
My Staub is enameled inside the handles just fine! And yes, the lid is excellent for redistributing liquid back in to your stew, or onto your chicken. Also yes, it's heavy, but it distributes heat wonderfully as a result. Much more desirable when cooking long and low on the stovetop.
I have 7 pieces of Le Creuset and you couldn’t give me a Staub. I like being able to see the inside of the pans for a multitude of reasons; being older, the weight difference between the two brands would be enough on it’s own to choose Le Creuset. And I must admit, the colors are just a fun added bonus! I choose a different color, every new piece I get.
They're both very good, but I believe Staub is superior. This belief cost me a lot of money, as I had finally (I thought) ended my collection, and then not long after I saw a sale at Sur La Table for a Staub grill pan for $99, and I bought it. It was better than the similar Le Creuset pan. Soon thereafter I saw a 4Q pot sale at the same price, $99, and I bought it, so now both were better than the LC counterparts. I was so lucky with that 4Q pot, because I've never seen it for less than $239 since. That 4Q Staub pot is the reason I slowly got rid of the Le Creuset for similar Staub products,
LeCreuset doesn't only offer bright enamel interiors but also black ones. They also offer a lid with a dip and the handles are only as large if you buy tbe Signature line items. Overall, bith companies are amazing and it simply depends on the type of item that you buy.
Have the Staub in size you presented here. I'm quite satisfied with it. There is one little issue I have. Over a longer period of use the upper rim of the pot which is also black coated lost this coating on some spots by putting on the lid. This causes slightly rust on some spots on the rim. Would it buy it again - probably even tough I would take in consideration real dutch oven like Lodge or Petromax, which overs more or less the same features but are more versatile.
Note that older Le Creuset dutch ovens have smaller handles, similar to the Staub handles. I'm not sure when they were redesigned. Also, it's "Le" Creuset, not "La" Creuset.
@@PrudentReviews It's French, so that's what "le" sounds like to the American ear I guess. Edit: Here's the proper pronunciation: ruclips.net/video/8lrTa_VbxxM/видео.html
Buy a Tramontina 6.5 or 7 quart Dutch oven when they are available (Normally right after Thanksgiving) at Costco or Sam's CLub . It will cost less than $50 probably (They were as low as $40 in the past) - And for the price of either of these pots - you can buy 6 of them. THey may not be finished quite as nicely as the ones here - BUT - after 6 months of use - you will not be able to tell the difference. Americas Test Kitchen Recommended then as a best buy maybe 20 years ago - and Mine look like brand new. Use the money for the Beef you will put into them to cook ANd if you prefer - get a Cuisinart or a Lodge Dutch oven which are more expensive but also around $100
I think the Staub lid is far superior. It has a recessed shape that allows you to put charcoals on the top in camping situations. I own the Le Creuset, but I think Staub is a better design. I have never seen Staub in my local stores other than a small piece here or there.
I have both. a larger Staub and smaller Le Creuset. I prefer Le Creuset for its beige interior, which allows me to monitor fond development, and its lighter weight. Both are excellent and wise investments.
A plus you missed for Staubs is the ability to fill the top part of the lid with water. It improves condensation and moisture retention when simmering in the oven.
I’m not french, but every time I heard le creuset pronounced “la” creuset it was like fingernails on a chalkboard. (I will let “creuset” being pronounced “creusay” go for now.)
Yes, 4 years of high school french and my ears too hate to hear "lah." I used to tell people trying to get it rigtht to imagine saying the word "look" but drop the "k."
I only watched the first few seconds of this because of this dreadful pronunciation. If you’re making a comparative video at least get the basics right.
I have one of each brand and much prefer Staub’s interior and self basting lid. Le Creuset’s interior over time has darkened and shows scratches and nothing I’ve tried gets it fresh and bright looking again. The lid on Staub as demonstrated in this video, really keeps stews and goulash dishes moist and basted during the cooking process. The knob on Staub does get hot but who doesn’t use a potholder anyway and the thick steel construction of the knob will last indefinitely. One thing that Le Creuset does do better with is the side handles. I definitely prefer the slightly larger size over Staub.
On most comparison reviews on RUclips and in print one of the supposed pluses for Staub is that the dark interior doesn't show scratches and interior damage as much . That is ridiculous. It is literally not a reason to buy one over the other. They both work equally well. With the lighter colored interior you can actually see what's happening in the pan easier. But that doesn't make the pan better
I have both and feel like they’re completely interchangeable in most cases. I must admit that I prefer the light-colored interior of the Le Creuset because I’m all about fond management. That’s the only difference for me.
I wish you had done that evaporation test using the same stovetop element, one after the other, because there's variability not only between two elements, but in how the stove range handles electricity usage when there are two elements on. Also, with the lid test, could you have set the lids above the paper towels and observed how the water left the lid and landed on the surface below?
Another difference you forgot to mention is that, because of its shape, you can put ice on the lid of the Staub, to speed up the distribution of water drops, which is useful in certain recipes. You can't do the same with Lecreuset.
Maybe I don't know what I am talking about, but I have had a 50$ Cuisinart dutch oven and love it, I use this dutch oven all of the time and believe I have had it for 7 years now.
I own a Vermicular oven pot /dutch oven and I LOVE IT!! I’ve been waiting for a quality review comparing them to Staub and Le Creuset. I have Le Creuset and honestly, I reach for my Vermicular more. Could be because it’s a smaller size and not as heavy. Seem like most people in the US have never heard of Vermicular - despite the excellent craftsmanship.
You are comparing apples to oranges. One is put into an oven, the other is an oven. The rounded lid Le Creusete Dutch POT is a slow cooking pot. It is meant to be used as a slow cooker with heat under the pot. It is possible to place into a heat controlled oven but if the cook chooses to that the cook should trade out the lid-lift knob. It is simply great for falling-off-the-bone once tough meats with little fat. It is a slow cooker and not and oven. The Staub lid and limited size lift-handle is not a slow cooker. It is a camp oven. We used them over open fire and placed hot embers up on the sides to where the line is, then we would put in what we were cooking with the appropriate recipes, oven baked chicken with baked potatoes as and example, put the lid in place and place hot embers on into the recess of the lid. It is, in truth, an oven and acts as an oven. You need only to clear the embers held into the lid to get the best camp-fire sour-dough bread you've ever had or a backed chicken with roasted potatoes and carrots. There is no need to remove the oven from the heat because it is not meant to tenderize difficult tough meats. So. Using flat top cast-iron ovens, regardless of whether they are enamaled or not, will give you both a succulent meal or breads for the day without a kitchen. At the same time, if you want to slow cook a tough cut of meat or an entire meal with wet dumplings or heavy noodles while you spend the entire day out on the lake use the round top Le Creuset because it is perfect for slow wet stews and fall-off-the-bone ribs slow cooker style.
Cooked with both brands, both have very good products, but I definitely prefer Staub. Better browning, better moisture retention, very sturdy and most importantly cheaper than Le Creuset.
Another diffrence you forgot to mention is that, because of its shape, you can put ice on the lid of the Staub, to speed up the distribution of water drops, which is useful in certain recipes. You can't do the same with Lecreuset.
We now only own Staub's exclusively. The lid is superior in terms of stews; the dripback from them is very even where as the LC collect just water on the sides; making for an uneven stewing. That and having to buy a stainless steel knob for another $40...
I much prefer ÉH to cast iron. I have several Staub cast iron pumpkins in different sizes and colors but they're for seasonal decoration and I don't cook in them. If I were to cook in enameled cast iron, I'd choose Staub. I like the lids' dimpled interiors and even though the color range is limited, I like the glassiness of Staub's enamels. LC's colors seem more opaque to me.
Good information, of course but I was comforted by your oven racks. Mine are slightly worse, but yours aren't perfect either. For a brief moment, I felt normal.
*****Products Featured in This Video*****
Disclaimer: We may earn a fee if you buy via the affiliate links below (at no extra cost to you). As an Amazon Associate I earn from qualifying purchases.
Le Creuset 5.5-Quart Dutch Oven: amzn.to/3yAFm45 (Amazon)
Le Creuset Dutch Ovens (all sizes): amzn.to/4cwVIZh (Amazon)
Staub 5.5-Quart Dutch Oven: amzn.to/3yOWenF (Amazon)
Staub Dutch Ovens (all sizes): amzn.to/3yO9IA2 (Amazon)
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/
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 :)
Simple things in life is true pleasure..
Enjoy your coffee👍
A lot of the original cast iron Dutch ovens had flat tops so you could put the oven in coals and then put some on top for more even cooking .
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.
Thanks for sharing!
I agree
I agree.
Agreed! Great comparison though.
I have all Le Creuset but I bought my Dad a Staub Braiser the meat is much more tender and flavorful. I noticed a difference when he cooked in it and thought I might get one but to me the knob seems so little for such a heavy lid.
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.
Your summary is magnificent, the points are so accurate. Especially about the little plastic clips that protect the lid for storage! And yes, NEVER heat to maximum - I cringed when I watched this video with the red hot ring under the pans.
@@sandradavies7804 the red hot rings are just how those stovetops look when you turn them on, depending on how old it is. It's not like a gas or coil-electric that changes color based on how hot it is, those stovetops (or at least the old one my parents had) regulated temperature by pulsing the heat on and off for differing amounts of time.
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.
So true …👏👏
What is that old saying? It's a poor cook who blames his/her tools. So true! You can have the best cookware in the world, but if you don't know how to use it properly, you will be disappointed in your results.
“Le” Creuset..!
@@phil2u48 LOL. I think of them as my girls.
Le, not "La" !!!
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.
Good call - you can also put ice on the lid to help covert steam back to liquid for basting. It’s also a nice spot to rest a spoon, which you can’t do on Le Creuset’s lid. Many benefits :)
Same
Also you can place Ice on the lid when cooking on a stove-top. My grandmother did with hers.
You can’t place hot coals on an enameled surface! They will do damage it. The coal are much hotter than your oven.
I've been curious about this but never saw it officially brought up by anyone before. Now I want to try it with mine!
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!).
Like you I have a 1.5qt Staub that I use at least a couple times a week for making rice and beans. I have an electric rice cooker that I never use anymore as the rice made in the Staub is excellent. I have looked at the Le Creuset rice pot with the ceramic insert, but since I already have the Staub 1.5qt pot I can't justify the extra expense to give the Le Creuset rice pot a try.
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.
Staub ovens can also be used more effectively in a campfire, for those looking to do so. The flat top and substantial lip surrounding the edge allow you to layer coals onto the top without them slipping off as they burn or when you need to take the cover off when adding additional ingredients, stirring, etc.
Same here started with Staub, because Was hooked on their colour range, then switched to staub and will never go back. These are always my go to pots and I just love them. The results you get with Staub are really superb. No wonder they are also a favorite for the pro´s
@@ginglebret Wouldn't burning charcoal damage the enamel? I cook with charcoal all the time and I figured that would wreck enamel for sure.
@@praetorxynNo, kiln temperatures used to glaze ceramic are way higher than a campfire. Good question though.
@@ginglebret The specifications say they’re only oven safe up to 500 F is the main reason I asked. Either way, I’d probably be afraid to take one that expensive camping or something anyway, and would likely just get a Lodge one for that purpose.
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).
Great point! I have both as well and totally agree.
just gonna point out that "heat retention" isn't important in an oven where its surrounded by a far better insulator - the oven... However speed to heat up and reach temp and hold it uniformly is FAR more important which Le Crueset does better IMO
The thicker walls and lid of the Staub cookware regulate the heat from the oven much better as the oven cycles on and off during the cooking time. The design of the Staub lids also retain more moisture throughout the cooking time. That makes a critical difference in braising. I love my Le Creuset for a lot of my stovetop cooking. However, if browning is important, Staub is the winner there, too.
@@BCSpecht89Do you agree with another comment here that the thinner walls of the LC make it better for stovetop cooking, given the heat responsiveness?
Or is the Staub so good at everything else that this is a moot point?
So tempted to grab the Staub. Need to look for a sale!
@MadLadsAnonymous It's not the heat responsiveness of the thinner walls of the Le Creuset when used on the stovetop that is the issue. That merely makes the Le Creuset easier to move around on the stovetop or moving it in and out of the oven. The thicker walls of the Staub give superior results no matter how you use it. The only advantage that Le Creuset has, in my opinion, is that the light interior makes it easy to monitor the fond development on the bottom of the pan. It has never been an issue for me.
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.
Again a great and interesting video. Having a Creuset I often wondered about other quality brands for Dutch ovens. Now I know both are great choices.
Fun fact: in the Netherlands, we don't call these Dutch ovens. We call them braadpan, which roughly translate as roast pan.
Thanks for watching! Very interesting
Le Creuset actually markets them (at least in the US) as "French ovens"....because they're a French company. But we still think of them as Dutch ovens.😉
@@patriciamorgan6545 In France, we just call it : "une cocotte"
@@jptronic Indeed and we can see it written on the lead of the "Staub cocotte".
As a former chef in an English Tea Room and classic French restaurant, I'm actually surprised that consumers pay such crazy prices for cookware. I did not, and didn't know any chef PERSONALLY that bought and used cookware at these prices - or even wholesale. In a restaurant, you would lose money if you used stuff at these prices because of all the abuse they would take.
I been to many restaurants in France where they use Mauviel so I think it all depends of the restaurant.
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.
We actually visited the Staub factory years ago and were very impressed. But that's only part of the reason that we bought so many Staub ovens of various sizes; they are simply fantastic cookware!
@@Xingqiwu387 😄 The area is also very pretty. I like Turckheim, an old and charming old picturesque small town, famous for its wine. I'm glad you have a good memory of your visit there. Cheers.
@@C.P.-mj4ft I agree wholeheartedly! Strasbourg, Colmar, and Riquewihr also come to mind. Alsace is a wonderful area of France and many people there speak both French and German. Thank you for your insights.
@@Xingqiwu387 Thank you for your kind comments. You are always very welcome in our bicultural region.
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.
Wow~ how wonderful for you
I'll be handing down my Le Creuset pots and steak grill pan and Staub pot and pan to my son.
I hope my son and his future wife enjoy good food and cooking with my collection😏🤞💕🙏
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.
I have Three 7 quart Tramontina pots - and have had two of them over 30 years. I DID have to replace the knobs on the lids of those with Metal ones - the newer one had a metal knob. None of them cost me more than $45 - and they get constant use (I had 8 kids and 18 foster kids - and have 78 grandchildren and over 50 great grandchildren). I do take good care of my kitchenware (My Wear ever Professional pots that were sold door to door before WWII are from MY grandmother and you can still get replacement wood handles) and the Tramontina Pots look new - not a single obvious flaw - no chips (There is a scratch on the bottom of one though). Sorry- I spent my money putting my kids through college - not on pots. But I get no complaints about my food either.
I also have 2 Staub and 4 Le Creuset. But I much prefer my Le Creuset. I find them both way to care for, but I will admit that my Staubs can handle more abuse. I still baby them though. But the lighter weight, wider handles, bigger color range and the light cooking surface that makes it easy to see makes the Le Creuset more pleasant to use. They’re both amazing though.
@carolkalmerkalmer3135 I agree about the Staub black interior being better at browning than Le Creuset pans that have black interiors. Years ago, Staub used to describe their black interiors as having finely ground quartz mixed in with the black enamel to give it extra durability and superior browning and searing capabilities. I think they realized that they were giving away a trade secret, so they stopped saying anything about this. However, you can still find this information on William Sonoma's website for the Staub products they sell. I have found this to be true from my own experience in using skillets of both brands. The black interior of the Staub skillet always gives superior browning results to the black interior of the Le Creuset skillet.
Over the last 10 years I have switched out my Le Creuset for Staub and I could not be happier.
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
A very insightful comparison. Having pots from both brands, I personally prefer Staub. Nothing ever burns. I can fry veggies forever and they get wonderful. Though you can't really go wrong with either of them. It's a bit like the choice between a BWW and a Mercedes Benz.
Those are both awful choices at least in America 😅 they're considered very unreliable cars for people who like to spend more money than they have sense.
@@rdwok14 I once asked a taxi driver why all taxis were Mercedes. He answered "Because it is the cheapest car". Given the quality of built, reliability, endurance of the motor, it probabably is a cheap car per driven kilometer. At least if you driver over 100,000 km per year. Here in Germany, many people drive either Mercedes or BMW and would never ever buy a US-made car. So it seems the perspective is somewhat different. My father bought a 7 years old Mercedes E class which is now 18 years old and still looks brand new. But we were talking about cast iron ...
I've been using my LeCreuset cookware for years and I love the sand colour interior. Mine still look new because I don't use anything that could scratch the finish or use any abrasive cleaners. Seems like common sense to me.
Another feature of the flat self-basting lid of the Staub is Dutch oven campfire design, that allows you to put the Dutch oven in the coals and put coals on top for a multi surface oven effect.
I see the dark interior is a Staub brought up quite a bit versus the lighter interior, if you ever used cast iron, carbon steel, non-stick Teflon or ceramic you should already be adapted using dark Interiors so it's not a negative or a drawback by any means that would be out of the ordinary and the non stain / discolor interior of the Staub or retain its quality visual appearance for many years.
Buon Appetito' ✌
That's right, many reviewers are all about the cast iron and carbon steel pans and tout them as a must-have, but when it comes to Dutch ovens, suddenly, the black interior is a problem so critical that they totally disregard black ones in favor of whites (I'm looking at you, ATK). Is a white interior nice to have? Sure. Is it critical to decide on which brand to get? Seriously doubt it. Otherwise, why don't they favor a super thick stainless steel pan instead of a cast iron one?
@@vagos06 I loathe ATK. Their "testers" act like those stupid chef's tunics they wear are lab coats and they're actual scientists.
You would NOT want to do that with enameled cookware!!! The hot coals will damage the enamel. Buy a raw iron campfire DO from Lodge or Camp Chef for that.
@@Junkinsally I have raw cast iron if I ever wanted to do that but that's where the lid design came to be was the example. 😊
I've been using both for more than 15 years, I can tell you I used more Saub for my cooking whole alot more. This tells me that I'm more into Staub. It feels more solid and better while cooking for me. So I have more Staub pots.
I consider thicker walls thus more weight to be positive not negative. It stores heat better, also allows for better distribution of heat throughout the dutch oven. Yes, obviously weight might be considered if what you are cooking is especially heavy. However, as most foods we humans consume tends to be heaviest when wet the biggest weight difference from empty to full will be with a thick stew almost to the brim. Like a succulent gulash or long simmered roast.
Yes, while still can I do prefer thicker wall for better heat retention n "heat distribution". But... sometimes it hurts hand joints for some specific older people.
I recently sold and gave away my LC when I was introduced to Staub. Hands down superior in my opinion
What do you like about it?
Oh boy… 👎🏻🤦🏻♂️
In scouting, we used the cast iron Dutch oven. The lid was used to put hot coals on top to help keep the contents hot.
I love my Staub cookware, especially the grill pan. I found both the small Dutch oven and the steam grill on sale two different years and was able to afford to buy one for myself and one for my daughter. After the first time she used the steam grill, her husband INSISTED that she cook Surf and Turf in the grill pan exclusively because of the great basting and flavor that develops. Wait for a great sale and you'll never regret your purchase.
Same! My husband got me a Staub 3.75qt Dutch from Williams Sonoma for $99 after Christmas. It’s white and has the evergreen tree cast in the lid. It’s one of my favorite pots.
We have Staub, LC, Cuisinart and Calphalon. They are all excellent cookers. An important factor is shape (oval vs round ) and size for the meal being prepared. And keep the heat (gas in our case) lower than with other booking mediums. Good video.
We have both, but we tend to use the Staub a lot more frequently. We also bought more products from the Staub line and we love them all.
We have both but I find the Staub just has had more thought put into it. The condensation bumps, the flat lid with a lip that you can pour water onto, the fact that lip recesses perfectly into the pot when you flip it, it's just more refined.
why on earth are you pouring water on a dutch oven lid?
@@richmondvand147 I think this was demonstrated in the video with ice cubes placed on top of the lid rather than water. My understanding is that the temperature difference causes increased condensation on the inside of the lid, resulting in increased basting of the food.
What isn’t discussed in the video is the 2 different types of handles on Le Creuset pieces - signature and classic. Only signature handles are shown and discussed. Yes, these are larger than the Staub handles. However, the classic handles are much smaller and similar in size to the Staub handles.
Additionally, Le Creuset does make pieces with a black interior. It’s harder to find these pieces in the US market, but are commonly found in the Asian market and more easily found in the European market.
I have an extensive collection of both Staub and Le Creuset pieces. While they both have a place in my kitchen, I reach for my Staub pieces the most.
My first piece of Le Creuset cookware was the 5.5 quart Dutch oven with the smaller handles. Because these handles were very smooth and rounded, I had great difficulty with them as I got older and my hands grew weaker from arthritis. It was especially bad when I was washing this heavy pot in a sink filled with hot, sudsy water. Several times these small handles would slip through my hands and I nearly dropped the pot on my foot. It was dangerous. When Le Creuset came out with the larger handles, I sold my older style pot and replaced it with the newer style. Problem solved. Interestingly, I never had this problem with my Staub cookware with its smaller handles. The Staub handles have more squared off edges and the Staub name in raised letters along the top. These help to improve the grip over a smoother, rounded design.
Well done, as usual.I have owned both for years, and while I've always been aware of the benefits of LC's big handles and light interior, I find myself reaching for the Staub. It feels more substantial to me and it's a joy to cook with. Now I better understand why.
And for what it's worth, I think Staub dutch ovens are more beautiful.
Please note, it is not "LA" Creuset, it is "LE" Creuset. Thanks
I’m not the only one grimacing at the mispronunciation.
My Staub from a few years back is definitely enameled correctly on the handles. Maybe you got a defective pot, or maybe they have cheaped out in just the last couple of years.
I LOOOOVE my Staub. Use it a few times every week.
My guess is that staub leaves the raw/textured cast iron in the handles for better grip. It makes a difference especially when wearing oven mitts.
My Staub also have handles enameled all around. (It's just a few years old.) The inside surface is a little rugged (compared to the outside), but fully enameled. So, yes, probably a mishap in the production of the one tested.
I have both. Love the Staub for easier maintenance.
They both are great - I have a Le Creuset dutch oven and a skillet, a Staub skillet, pot, and grill skillet. If i have to choose one brand, I'd go with Staub. I like the Staub coating better, and it overall cooking seems to be better. The design and ergonomics goes to Le Creuset by a slim margin.
I would also argue that Staub is the only one that is in fact a dutch oven. There is no way to place hot coals on top of a Le Creuset. Staub's design is the only one that has the traditional lip for placing hot coals on top.
The Staub still has the traditional lid on which hot coals would be placed on a camp or household fire in past times to aid the cooking. I like that.
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.
My Martha Stewart and my crockpot brand only lasted a year each. Some of my LC are 13 years old now and they’re all still going strong. And I baby all my enameled pots. For me, LC might be expensive but the price spread over 10+ years is way better per year than the brands that seem cheaper up front but don’t last.
I have mostly Staub but do have the Le Creuset rice cooker. I noticed that the bare rims on the Staub are much smoother than the Le Creuset. I always coat them with a lightly oiled cloth just to pre-oil which also makes them shine like new and for extra protection of the rims and the Le Creuset is the one that ultimately chews up my cloths which leaves more lint behind. I'm not disappointed in either of them. The LC rice cooker came with a secondary interior lid that supposedly prevents foamy boiling over. It's my first ever cast iron rice cooker after switching from an electric one so I've never experienced the boil-over before, so I suppose it works as intended, although a splash of oil will also prevent that (tip for when you're boiling noodles, potatoes, or other foods that have a tendency to foamy boil over.)
If you live in the US, Le Creuset has outlet stores that you can place phone orders with. They have the 5.5 Dutch ovens for around $370 and then they have sales (the one they were having before thanksgiving was 30% off)
The inside on the staub handles not being enameled is actually by design. The rough cast iron helps with gripping
That makes sense - just doesn't look as finished.
Actually… No. I have three Staub Dutch ovens, one of them has one handle that’s nearly all the way coated while the other handle has virtually no coating… the other two oven’s handles are both mostly coated, albeit very weakly. It’s not by design, it’s just poor craftsmanship.
My staub Dutch oven was purchased in 2004..it has a top with a the same or nearly the same but cream color inside top lid with the little Stubbs that recycle the steam and droplets while cooking. This newer version must be different. At the time the only competition Le Creuset had was Staub. It was a bargain price and the quality was A+. It cooks even, cleans up easy..it’s heavy so you know it’s quality cast iron ceramic covered cream inside a dark bright blue on the outside. Ha metal top round handle. Just had to say not all Staub is the same now evidently. Now, so much competition..
One thing you didn't mention is that the Staub has the lip around the edge of the lid to allow you to place coals on top to cook from both bottom and top over an open fire - the original purpose of a Dutch oven. Probably niche nowadays, but still worth noting.
I like to put biscuits and other things on the lid when I have the Staub pot in the oven. It has worked well for me.
You can’t put hot coals on an enameled DO lid!!
The Staub also has a concave lid so that it can be covered with wood or charcoal hot embers when cooking on a campground fire to cook more evenly.
I love my Staub more than my Le Creuset…I never thought I would say that. I wonder if it’s the coating in my Staub which is dark compared to my LC which is light…nothing sticks in my Staub and everything sticks in my LC…go figure.
All my Le Creuset are gone. I switched to Staub and never regret.
Hello from Yvette in Canada. Thank you so much for this marvellous review! I think your voice is soothing and your reportage superb!! :)
I have both, most of my Le Creuset is a few decades old with much smaller handle style. I do have a few newer items and some stoneware. My Staub is all fairly recent and now my preferred first choice if cross shopping same style. I would add a few items to this review from personal experience.
1) Staub makes lids with different patterns, this review compared different styles of lids. But you can get the same style if you buy the same pot style. A French oven, Cocotte, or La coquette style, these are used for different applications.
2) These handles are intended for thumbs, not finger tip grip. Side handles you would hook your thumb from the bottom and cup the pot with your gloved hands, and the lid you place the knot between thumb and forefinger if wearing a mitt, or forefinger and middle finger if wearing a glove, this allows your whole flat handle to offer stability.
3) Both Staub and Le Creuset often sell manufacturing blemish defects at steep discount online, and though many retailers. The missing enamel inside the Staub handle seen here is very similar to what you will find during these 30-60% off sales. I have a Le creuset with a flake of red exterior enamel inside on the light sand enamel interior, which resulted in a steep discount.
4) The main reason I’m defaulting to Staub is the internal black enamel. In my personal experience, it has a much higher durability in every day use, and is a lot closer to a naturally non-stick surface. Yes when browning onions or butter, and needing to monitor the funde, the lighter color Le Creuset enamel does excel here. But I find that I’m always grabbing the Black enamel pot for sautéing onions due to the better surface properties. I have yet to experience the micro cracks and grazing that the lighter color Le Creuset exhibits readily.
5) I have one daily set, and the rest are used for entertaining and larger meals. The daily set of Staub is placed routinely in the dishwasher knowing that the enamel will degrade in appearance over time. Again a select few items (mostly the black exterior items carried by Costco). I would never dream or expect my Le Creuset enamel to survive a few dishwasher sessions.
6) Meals usually are more visually appealing in the black enamel backdrop than the sandy color, when placed on the table IMO.
I wasted far too many precious minutes debating if I should get a Staub or Le Creuset only to end up with a Made In Dutch oven instead. I think the exterior Staub colors (esp Basil & Grey) are some of the prettiest/most stunning I’ve ever seen and even though some complain that the nob on top is tiny, the design is significantly more elegant IMO. I also like the self basting nubs on the bottom of the Staub lids. That said, I did kinda want the brighter interior found on Creuset. That’s when I found the Made In dutch oven! It’s heavy (prioritizing performance) and has self basting nubs like Staub, but has the light interior like the Le Creuset, plus is made in France too. I like its exterior ascetic more than Le Creuset and slightly less than Staub. Cooking performance wise, it seems to do an incredible job cooking even, retaining moisture + heat, etc. Cooks every bit as well as either of the two more established brands while offering a hybrid of their features and costing around $150-200 less - kinda a win, win if ya ask me!
Huge fan of Made In’s Dutch oven. Here’s my comparison of Made In vs Le Creuset if you’re interested prudentreviews.com/made-in-vs-le-creuset/
Thanks, that’s very helpful to know. The dark Staub interior is my primary reason for avoiding them.
I bought my Staub because the size fits perfectly in my Breville oven. The LC would not fit because of the tall domed lid, extended handle width and tapering.
Although annoying, I do like that it is easy to tell if a LC needs more cleaning. After time the buildup does inhibit proper cooking.
Also, if you have a hard time with the weight of the Staub, consider moving the lid and pot separately since they are close in weight. If I need to take my Staub out of the oven I first remove the lid and place it near the stove. Then I transport the pot (plus food) to a burner for a store or to add new ingredients. It does help. Also, I store my pot at head level so the dual step process makes it easier to lift.
I have both and always go for my Staub pots. I actually gave my others away.
Is am Dutch and I have both. Bought the Staub (28cm) many moons ago in a set with Fissler pans as a replacement for the big pan. Bought some smaller Staub’s (18cm) at an auction. Later I was lucky and won a yellow Creuset form a large beer brand. And soon got another similar one which was “donated” to me. I like the Staub’s better as they have more weight, and the lids with the points are imho much better designed!
I find the Le Creuset lid handle less grippy. The sloped underside feels less secure than the more angular Staub handle.
They’re both fantastic quality but if I had to choose one brand it would be Staub. Nothing roasts a chicken like it does.
My Staub is enameled inside the handles just fine! And yes, the lid is excellent for redistributing liquid back in to your stew, or onto your chicken. Also yes, it's heavy, but it distributes heat wonderfully as a result. Much more desirable when cooking long and low on the stovetop.
I have 7 pieces of Le Creuset and you couldn’t give me a Staub. I like being able to see the inside of the pans for a multitude of reasons; being older, the weight difference between the two brands would be enough on it’s own to choose Le Creuset. And I must admit, the colors are just a fun added bonus! I choose a different color, every new piece I get.
The colors really do brighten up the kitchen - especially since everything else is steel or black.
They're both very good, but I believe Staub is superior. This belief cost me a lot of money, as I had finally (I thought) ended my collection, and then not long after I saw a sale at Sur La Table for a Staub grill pan for $99, and I bought it. It was better than the similar Le Creuset pan. Soon thereafter I saw a 4Q pot sale at the same price, $99, and I bought it, so now both were better than the LC counterparts. I was so lucky with that 4Q pot, because I've never seen it for less than $239 since. That 4Q Staub pot is the reason I slowly got rid of the Le Creuset for similar Staub products,
Staub grill pan is a nightmare to clean.
LeCreuset doesn't only offer bright enamel interiors but also black ones. They also offer a lid with a dip and the handles are only as large if you buy tbe Signature line items. Overall, bith companies are amazing and it simply depends on the type of item that you buy.
Have the Staub in size you presented here. I'm quite satisfied with it. There is one little issue I have. Over a longer period of use the upper rim of the pot which is also black coated lost this coating on some spots by putting on the lid. This causes slightly rust on some spots on the rim. Would it buy it again - probably even tough I would take in consideration real dutch oven like Lodge or Petromax, which overs more or less the same features but are more versatile.
Note that older Le Creuset dutch ovens have smaller handles, similar to the Staub handles. I'm not sure when they were redesigned. Also, it's "Le" Creuset, not "La" Creuset.
Thanks for the note about the older versions. This is a tough one to pronounce so I spend some time researching and it’s actually closer to “luh”.
@@PrudentReviews It's French, so that's what "le" sounds like to the American ear I guess. Edit: Here's the proper pronunciation: ruclips.net/video/8lrTa_VbxxM/видео.html
@@PrudentReviews no, it isn't. Proper pronunciation would be "leh."
@@lww1970 BINGO.
I am 150 % a Staub girl. They’re both excellent quality but I much prefer Staub.
Please notify when both go on sale. Thank you for your video. It helps me to decide on which one to buy.
Buy a Tramontina 6.5 or 7 quart Dutch oven when they are available (Normally right after Thanksgiving) at Costco or Sam's CLub . It will cost less than $50 probably (They were as low as $40 in the past) - And for the price of either of these pots - you can buy 6 of them. THey may not be finished quite as nicely as the ones here - BUT - after 6 months of use - you will not be able to tell the difference. Americas Test Kitchen Recommended then as a best buy maybe 20 years ago - and Mine look like brand new. Use the money for the Beef you will put into them to cook ANd if you prefer - get a Cuisinart or a Lodge Dutch oven which are more expensive but also around $100
I think the Staub lid is far superior. It has a recessed shape that allows you to put charcoals on the top in camping situations. I own the Le Creuset, but I think Staub is a better design. I have never seen Staub in my local stores other than a small piece here or there.
We have many of both brands, but we end up loving staub more, but both are high quality
I have a red Le Creuset and a red Staub and love them both.
I have both. a larger Staub and smaller Le Creuset. I prefer Le Creuset for its beige interior, which allows me to monitor fond development, and its lighter weight. Both are excellent and wise investments.
A plus you missed for Staubs is the ability to fill the top part of the lid with water. It improves condensation and moisture retention when simmering in the oven.
Good call!
I’m not french, but every time I heard le creuset pronounced “la” creuset it was like fingernails on a chalkboard. (I will let “creuset” being pronounced “creusay” go for now.)
Yes, 4 years of high school french and my ears too hate to hear "lah." I used to tell people trying to get it rigtht to imagine saying the word "look" but drop the "k."
I only watched the first few seconds of this because of this dreadful pronunciation. If you’re making a comparative video at least get the basics right.
I feel that way with their pronunciation of Staub.
Is it ‘lew’ ?
I’ve never seen a Staub review that mentions that the lid is concave so you can pile coals on top if you want cook on an outdoor fire.
I have used Le Creuset but I own Staub. I prefer the Staub.
I have one of each brand and much prefer Staub’s interior and self basting lid. Le Creuset’s interior over time has darkened and shows scratches and nothing I’ve tried gets it fresh and bright looking again. The lid on Staub as demonstrated in this video, really keeps stews and goulash dishes moist and basted during the cooking process. The knob on Staub does get hot but who doesn’t use a potholder anyway and the thick steel construction of the knob will last indefinitely. One thing that Le Creuset does do better with is the side handles. I definitely prefer the slightly larger size over Staub.
I chose Staub because i liked the look of it better and the more reasonable price for a French made product. Ten years later, I still love that thing.
Great review, very clear and helpful. Thanks.
There are a bunch of used ones on eBay for very reasonable prices. Most around $50 plus shipping.
On most comparison reviews on RUclips and in print one of the supposed pluses for Staub is that the dark interior doesn't show scratches and interior damage as much . That is ridiculous. It is literally not a reason to buy one over the other. They both work equally well. With the lighter colored interior you can actually see what's happening in the pan easier. But that doesn't make the pan better
I have both and feel like they’re completely interchangeable in most cases. I must admit that I prefer the light-colored interior of the Le Creuset because I’m all about fond management. That’s the only difference for me.
I wish you had done that evaporation test using the same stovetop element, one after the other, because there's variability not only between two elements, but in how the stove range handles electricity usage when there are two elements on. Also, with the lid test, could you have set the lids above the paper towels and observed how the water left the lid and landed on the surface below?
Another difference you forgot to mention is that, because of its shape, you can put ice on the lid of the Staub, to speed up the distribution of water drops, which is useful in certain recipes. You can't do the same with Lecreuset.
I'm looking for a Dutch oven. What do you recommend for baking bread?
@PrudentReviews great video - appreciate the thorough approach and effort.
I have one ☝️ of each in my family and there great 👍. You can go cheaper but the paint won’t last forever
Maybe I don't know what I am talking about, but I have had a 50$ Cuisinart dutch oven and love it, I use this dutch oven all of the time and believe I have had it for 7 years now.
Cuisinart is a solid alternative
I would love for someone to compare these to the Japanese brand Vermicular.
I own a Vermicular oven pot /dutch oven and I LOVE IT!! I’ve been waiting for a quality review comparing them to Staub and Le Creuset. I have Le Creuset and honestly, I reach for my Vermicular more. Could be because it’s a smaller size and not as heavy. Seem like most people in the US have never heard of Vermicular - despite the excellent craftsmanship.
You are comparing apples to oranges. One is put into an oven, the other is an oven. The rounded lid Le Creusete Dutch POT is a slow cooking pot. It is meant to be used as a slow cooker with heat under the pot. It is possible to place into a heat controlled oven but if the cook chooses to that the cook should trade out the lid-lift knob. It is simply great for falling-off-the-bone once tough meats with little fat. It is a slow cooker and not and oven. The Staub lid and limited size lift-handle is not a slow cooker. It is a camp oven. We used them over open fire and placed hot embers up on the sides to where the line is, then we would put in what we were cooking with the appropriate recipes, oven baked chicken with baked potatoes as and example, put the lid in place and place hot embers on into the recess of the lid. It is, in truth, an oven and acts as an oven. You need only to clear the embers held into the lid to get the best camp-fire sour-dough bread you've ever had or a backed chicken with roasted potatoes and carrots. There is no need to remove the oven from the heat because it is not meant to tenderize difficult tough meats. So. Using flat top cast-iron ovens, regardless of whether they are enamaled or not, will give you both a succulent meal or breads for the day without a kitchen. At the same time, if you want to slow cook a tough cut of meat or an entire meal with wet dumplings or heavy noodles while you spend the entire day out on the lake use the round top Le Creuset because it is perfect for slow wet stews and fall-off-the-bone ribs slow cooker style.
I have both. I like the Staub’s lid, but I replaced the knob.
I prefer the staub design, and I’m all about the design. So for me it’s a very simple choice.
I have your exact Staub Dutch Oven in red. Love it.
best detailed side by side review. thx
Great comparison review
Glad you enjoyed it
Cooked with both brands, both have very good products, but I definitely prefer Staub. Better browning, better moisture retention, very sturdy and most importantly cheaper than Le Creuset.
I am a Staub person….. the self basting lid is a gem. i have a yellow La Creuset, and I find it hard to clean.
Love the pail blue. Prices are crazy.
Stain leaves the inside of the Handel textured to help the grip, it’s not an omission, it’s a feature.
Another diffrence you forgot to mention is that, because of its shape, you can put ice on the lid of the Staub, to speed up the distribution of water drops, which is useful in certain recipes. You can't do the same with Lecreuset.
Interesting in the UK Staub are more expensive than Le Creuset by quite a margin
We now only own Staub's exclusively. The lid is superior in terms of stews; the dripback from them is very even where as the LC collect just water on the sides; making for an uneven stewing. That and having to buy a stainless steel knob for another $40...
Staub La Cocotte for me always ❤
It's a great pot :)
Great video, I have and love my Staub.
Actually I prefer Emile Henry- lightweight ceramic oven safe to 930°F.
I much prefer ÉH to cast iron. I have several Staub cast iron pumpkins in different sizes and colors but they're for seasonal decoration and I don't cook in them. If I were to cook in enameled cast iron, I'd choose Staub. I like the lids' dimpled interiors and even though the color range is limited, I like the glassiness of Staub's enamels. LC's colors seem more opaque to me.
Amazon Basics, have not had any issues with mine...
Thank you for this. You've helped me make up my mind.
Good information, of course but I was comforted by your oven racks. Mine are slightly worse, but yours aren't perfect either. For a brief moment, I felt normal.
Not sure what you mean, but…thanks?