Staub vs. Le Creuset — which one truly earns its spot on your stovetop for life?
Budget:
$250-400
Extra Details:
If you’ve cooked with either (or both), you probably have strong opinions — and I would love to hear them. I’m finally ready to invest in a forever Dutch oven, and I’m torn between two of the greats: Staub and Le Creuset.
If you've owned one (or both), tell me:
1. What did you choose and why?
2. How’s the cooking experience — heat retention, browning, ease of use?
3. Which one actually gets used more often in your kitchen?
4. Any pros/cons on cleaning, weight, or chipping?
5. How big is your pot, and would you pick the same size again?
I went with Staub for one reason: the self-basting lid. The little spikes on the underside help the condensation drip evenly over whatever you’re cooking, and it’s been amazing for braises and short ribs. It holds heat beautifully. It’s a little heavier than Le Creuset, but I feel like it performs better in terms of moisture and depth of flavor.
I actually own both — a 5.5 qt Le Creuset and a 4 qt Staub cocotte — and I have opinions. 😅
I originally got the Le Creuset because of the lighter enamel interior, and honestly, it’s great for things like stews, risotto, or anything where you want to see your browning clearly. It heats super evenly and feels slightly lighter than the Staub. That said… I reach for the Staub way more when I’m doing serious braises or baking bread. The self-basting lid is no joke — it really keeps things juicy and tender, especially with short ribs or coq au vin. Also, Staub just feels a little more robust and luxe on the stove.
Cleaning-wise, Le Creuset is easier. That white interior stains, but you can see everything, and it's easier to gauge when stuff is stuck. Staub’s black interior is tougher to see, but I’ve never had an issue with burning or cleaning either (just soak, don’t scrub with metal). Both are heavy, but Staub’s lid especially feels like a kettlebell.
My Le Creuset is 5.5 qt and it’s the perfect all-rounder size — big enough for dinner parties, not too massive to store. I’d probably get the 5.5 qt Staub too if I were to do it again. But honestly, you can’t go wrong with either — just depends if you want pretty + versatile (Le Creuset) or serious performance and moisture retention (Staub).
Staub vs. Le Creuset — which one truly earns its spot on your stovetop for life?
$250-400
If you’ve cooked with either (or both), you probably have strong opinions — and I would love to hear them. I’m finally ready to invest in a forever Dutch oven, and I’m torn between two of the greats: Staub and Le Creuset. If you've owned one (or both), tell me: 1. What did you choose and why? 2. How’s the cooking experience — heat retention, browning, ease of use? 3. Which one actually gets used more often in your kitchen? 4. Any pros/cons on cleaning, weight, or chipping? 5. How big is your pot, and would you pick the same size again?
I went with Staub for one reason: the self-basting lid. The little spikes on the underside help the condensation drip evenly over whatever you’re cooking, and it’s been amazing for braises and short ribs. It holds heat beautifully. It’s a little heavier than Le Creuset, but I feel like it performs better in terms of moisture and depth of flavor.
I actually own both — a 5.5 qt Le Creuset and a 4 qt Staub cocotte — and I have opinions. 😅
I originally got the Le Creuset because of the lighter enamel interior, and honestly, it’s great for things like stews, risotto, or anything where you want to see your browning clearly. It heats super evenly and feels slightly lighter than the Staub. That said… I reach for the Staub way more when I’m doing serious braises or baking bread. The self-basting lid is no joke — it really keeps things juicy and tender, especially with short ribs or coq au vin. Also, Staub just feels a little more robust and luxe on the stove.
Cleaning-wise, Le Creuset is easier. That white interior stains, but you can see everything, and it's easier to gauge when stuff is stuck. Staub’s black interior is tougher to see, but I’ve never had an issue with burning or cleaning either (just soak, don’t scrub with metal). Both are heavy, but Staub’s lid especially feels like a kettlebell.
My Le Creuset is 5.5 qt and it’s the perfect all-rounder size — big enough for dinner parties, not too massive to store. I’d probably get the 5.5 qt Staub too if I were to do it again. But honestly, you can’t go wrong with either — just depends if you want pretty + versatile (Le Creuset) or serious performance and moisture retention (Staub).
Hope that helps!