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.
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.