Le Creuset vs Staub: Which Dutch Oven Should You Buy?

The short answer: choose Staub if you mostly sear, brown and braise meat, and choose Le Creuset if you want a light interior that makes it easy to see what you are cooking and a wide choice of colors. Both are enameled cast iron Dutch ovens made in France, both are oven-safe to 500°F, both work on induction and both carry a limited lifetime warranty. The real differences are the interior enamel, the lid and how you like to cook.

Le Creuset vs Staub at a glance

Specifications are from the manufacturers' published product information.

What is the difference between Le Creuset and Staub?

The interior enamel

This is the difference you notice first. Le Creuset lines its Dutch ovens with a smooth, light-colored enamel. Because it is pale, you can see the fond building up on the bottom of the pot, judge how dark a roux is getting and spot when something is about to scorch. It needs no seasoning and resists staining.

Staub uses a black matte enamel. Its slightly textured finish helps food brown and caramelize, and it does not show the stains and darkening that every hard-working pot picks up over the years. The trade-off is that it is harder to read the color of what is in the pot.

The lid

Staub's lid is heavy and tight-fitting, with small spikes on the underside. Steam condenses on the spikes and drips back evenly over the food, which Staub calls self-basting. It is one reason Staub cocottes are popular for coq au vin, short ribs and pot roast.

Le Creuset's lid has a smooth underside. Moisture runs down the sides rather than dripping onto the center. The Signature line has a stainless steel knob that is oven-safe to 500°F, the same rating as the pot itself.

Colors and style

Le Creuset is known for its wide range of glossy colors and its classic look. Staub's finishes tend toward deeper, richer tones, often with a brass or nickel knob, and the cocottes look at home going straight from the oven to the table. Shop both side by side in our Dutch ovens collection.

Which Dutch oven should you buy?

• You braise, sear and roast a lot: Staub. The black interior browns well and the spiked lid keeps long cooks moist.
• You make soups, sauces, stews and bread: Le Creuset. The light interior helps you control color and avoid scorching.
• You are newer to cast iron: Le Creuset is often the easier start, because you can see what is happening in the pot.
• You want a pot that looks good on the table: both work. Pick the color and shape you love, since you will keep it for decades.

What size and shape should you choose?

A 4 to 5.5 quart round Dutch oven is the most versatile size for two to four people. It handles soups, stews, rice, beans and a no-knead loaf. Go for 6 to 7.25 quarts if you cook for a crowd, batch cook or want room for a whole chicken. An oval Dutch oven fits roasts, poultry and long cuts better than a round one, but heats best on a large burner or in the oven.

Le Creuset also makes shapes for specific jobs, such as a bread oven and a round wide oven for searing and shallow braises. Staub's range includes wide oval Dutch ovens and small cocottes for individual servings.

How to care for enameled cast iron

• Heat the pot gradually over low to medium heat. Enameled cast iron holds heat very well, so you rarely need high heat.
• Use wooden, silicone or heat-resistant nylon utensils to protect the enamel.
• Let the pot cool before washing, then hand wash with warm water and mild soap. Soak stuck-on food rather than scrubbing hard.
• On glass cooktops, lift the pot instead of sliding it.

Frequently asked questions

Is Staub or Le Creuset better?

Neither is better overall; they suit different cooks. Staub's black matte interior and spiked lid favor searing, browning and long braises. Le Creuset's light interior makes it easier to watch food as it cooks and suits soups, stews, sauces and bread. Both are enameled cast iron made in France, oven-safe to 500°F and covered by a limited lifetime warranty.

Why is the inside of a Staub Dutch oven black?

Staub uses a black matte enamel interior. Its slightly textured surface helps food brown and caramelize, and it hides the darkening that comes with years of use.

What do the spikes under a Staub lid do?

The small spikes on the underside of the heavy lid collect condensation and drip it back onto the food, which Staub calls self-basting. It helps keep braises and roasts moist.

Can Le Creuset and Staub go in the oven and on induction?

Yes. Le Creuset Signature Dutch ovens with the stainless steel knob and Staub cocottes are both rated oven-safe to 500°F and work on gas, electric, ceramic and induction cooktops.

What size Dutch oven should I buy?

For two to four people, a 4 to 5.5 quart round Dutch oven covers most soups, stews and no-knead bread. For larger families, batch cooking or whole chickens, look at 6 to 7.25 quarts. Oval shapes fit roasts and poultry better than round ones.

Can you put an enameled Dutch oven in the dishwasher?

Le Creuset says its enameled cast iron is dishwasher safe but recommends hand washing, since frequent dishwasher cycles can dull the enamel. Staub recommends washing with warm water and mild soap. Hand washing is the safest choice for both.

Still deciding? Browse every Le Creuset and Staub piece in our curated catalog, or email customerhelp@kitchen-universe.com and we will help you choose.