I like the light interior for seeing browning, and barkeeper’s friend can easily get any stains off. They’re both high quality I personally prefer using LC
@@pinkstradonly people that can't cook say this. Cooks have been using black raw cast iron for decades, so how do you figure? Enameled isn't any different. 😂
@@blackdirtlover I said they’re both great (I have both) and I have a bit of a preference for one over the other. work on your reading comprehension lol
I own several pieces of both and love both - but if you put a loaded gun to my head and forced me to pick one over the other, I would pick Staub as the winner. The Le Creuset handles are larger, but other than that the Staub overall is a better built pot, heavier and more sturdy and the dots inside the lid really works.
I’ve seen testing of the Staub lid vs le crueset and the difference is measurable. The Le Crueset just drips down the sides. The Staub also has a rougher surface which helps with searing.
I would disagree about the lid. It definitely makes measurable difference and Staub retains more moisture. This is good for some things and bad for others. Other two points are definitely the major advantages of Le Creuset. Though the white satin ceramic also comes with disadvantage of staining over time. Can't go wrong with either company though. Both make exceptional enameled cast iron cookware.
It makes a difference! Staub for the win! I have the Le Creuset 2.75 and 3.75 braiser, I am going to sell them! once you go black you never go back! Staub!
I've always been a Le Creuset fan for all the reasons mentioned here - but this video actually makes me want a Staub because that green is just so so pretty!
I love to cook- I have both. Both are aesthetically pleasing. However, Staub wins for me. I actually prefer the dark bottom in my pot and don’t have a problem burning food.
Both are good for different things. I have many pieces in both brands and I chose which one I want to use based on what I cooking… no need for a competition.
I don’t understand the whole dark vs light interior. If you’re buying one of these I know you can afford a kitchen hood w/ a light. Just turn the food over and look at it. No one complains, and I’ve never been hindered by the dark interiors of everyday non stick pans, seasoned carbon steel skillets or woks, or traditional cast iron. I have Staub and LC and I honestly like the Staub better bc I don’t have to baby it as much. LC just has that clout like a Land Rover, but it will never have the reliability/functionality of Toyota Land Cruiser
I have both and if I had to choose I’d go my Staub collection. They are tougher and the lid dimples do in fact work great. My most recent add to my Staub collection is the La Mer piece. It’s a functional work of art!
I think your review is biased... it would be great to specify that you are reviewing the Le Creuset signature which does have bigger handle versus classic ( meaning not all all Le Creuset handles are as wide!) Also staining for some people might be an issue with Le Creuset which might make it look worn over time. Lastly, staub's lids are much heavier, which helps trap moisture. I have been using both for 10 years now and I love both. Depending on the meal, I might favor one over the other!
@@tiklemeangiMy personal preference is using staub for meals that require higher heat such as bread (for example). I have friends that permanently stained the interior of their LC from baking bread at very high temperatures. You can also notice the LC bread oven interior is also black. I also notice better even browning with staub when it comes to cooking meats. I agree with a few points mentioned in this video in terms of ergonomic design of LC vs Staub. Staub lids are heavier and the thinned stem knob can make it a bit challenging to handle especially if the lid is wider. I can list you so many other differences but in a nutshell, darker interior handles heat better and hids stains.
I’m sure with you on Le Crueset being the best! That light interior coating really does help to see in what you are doing! We have quite a few pieces now and we love them! I’m sure they will outlast my wife and I!
I have both, and I like them both, although I prefer the Staub's dark interior. It does not stain when making a curry dish like the LC will do. I have the basil Staub, too.
About the small dots that collect the moisture: how can it not make that much of a difference, when the moisture falls evenly down from above in that case, instead of collecting and sliding down the walls in the other? 🤔 Also: the black interior ages better as it doesn't get discoloured, IMO
That green is beautiful though! They're both fun to collect and will keep their value better than any other kitchen equipment. I have both, as it seems you do too. .
I'm all about Staub. Funny you said you can't see if your food is burning in Staub but you can clearly see it. Also, your nose is a good indicator. Staub is better for browning due to the dark surface. Anyway, they are both excellent pieces of cookware.
They definitely do, I have both as well and for meats or anything that goes in the oven, I prefer the staub. Heavier lid, retains heat better and has better moisture retention contrary to what this lady says. On the stove I prefer Le Creuset but it has its cons as well.
I like Staub more because if its thicker iron material holds temperature better during cooking, the shape of the top seals moisture , and the dark surface of the interior conceals stains and blemishes more than the white surface of Le Creuset.
Staub. beautiful wok (not for stir fries, used for anything else. and the old 28cm honeycomb texture pan with glass lid) le creuset has a strong protmotion with cooking shows. but hey no beginner would buy either, so an experienced cook wouldn't moan about dark interior.
I had a staub before i got the lecrueset. The staub had great lid system and i could tell it was working but the black enamel chipped. It can't compete with lecrueset for high heat cooking. I do not recommend staub.
I cook with the 50+ year old Le Creuset I inherited from my mother and father about 10 years ago. Dang fine piece of cookware, I must say. I don’t have any Staub cookware. I can’t help wishing that they had not chosen that screaming fiery orange, though.
I have both in my kitchen and they are quality pieces to cook with. For me personally, the two you are comparing, the Staub cocotte is going to be the winner. The reason, the lid on that model is exceptional with the ridges on the underside to produce better basting but also the added bonus lays with the flat surface and higher walls. It gives the cook the option to put ice cubes on top which creates more condensation in the pan, making it rain from the tiny ridges down more liquid to baste the food better, making food more moist and tender. I like to see you try ❤the ice technique and tell us what you think! I have the 7 qt Staub Cocotte in cherry similar to the model above.
What a well made short by someone with not as many subs as the other big creators. You’re style was clean, neat, and to the point. You also brought up good point in both products you reviewed and now I know when I need new pots where to go.
Le creuset for me. I just prefer the white interior and handle size. Honestly, this is an argument that has gone on for so long, and it's not that serious, lol. It just comes down to individual preferences. Im sure both cook well.
@@sweetsavant Absolutely. You can't go wrong with Le Creuset either. It's still miles above most other brands. I just recently had to throw one away that I inherited from my mom. She bought it back in the 80ies, so it has been in use for some 40 years. I'd say that's a pretty good mileage...
Both are ridiculously expensive. People fall into this trap. A $600 knife cuts an onion like a good $29.99 knife. Throw the cash at a high end big panel TV.
Loved this review. I own both brands, and prefer Le Creuset for the reasons you mentioned, but also because it’s lighter. Because of that, I cook with them all the time, vs my staub. Both brands are good, but personally Le Creuset is better.
The real reason le creuset wins is bcz it’s just a load lighter. Other than the weight, staub is in par with Le Creuset. Both are beautiful and make great meals.
The staining on LC is a pain to get rid of. Your pot is essentially useless once you chip the interior of a LC. With Staub, there is: no chipping on the interior, the more you use, the better the nonstick coating gets, the dots work really well for tenderising meats, it can be used at high oven temps without concern for chipping/damage, and the high walls on the cocotte are great for multiuse (frying, baking, stewing, etc). The durability alone on Staube is unmatched. You may need different LCs to do different things, but you need only 1 staub for all your cooking needs.
Thank you for your feedback. I haven't had a problem with chipping on either Staub or Le Creuset. I have found that both can stain but it's easy to see on Le Creuset, much more difficult to see on Staubs dark interior. The stains haven't affected my cooking results on either pan. Both are fantastic products and you really can't go wrong with either.
Why should you be burning it in the first place if you know what you're doing? The Staub system for keeping good basted really does work. The black retains heat a whole lot better. Staub wins.
@@sweetsavant burning food in a +$500 piece of cookware is like leaving your Louis or Gucchi top of the range purse on the table in the sun for hours and hours and it's 45°C outside. If someone can do that, they probably don't deserve to own one.
Black liner is beautiful- the staub is the more beautiful of the two. If you need to see whether you’re burning your food then you need some cooking lessons and have no sense of smell IMO- but to each his own. Viva Le France- Staubs #1 in Tennessee 🇫🇷
Did you mention that you cannot allow Le Creuset to get hot enough to sear meat? The enamel will crack and come off in spots. The customer service is nasty and unesponsive. The "lifetime" guarantee is a pure joke as they quibble over the least thing. They also require a receipt. Who keeps a receipt for a 8, surely it would disintegrate anyway. DONT WASTE YOUR MONEY ON LE CREUSET.
I have read many people saying Staub is easily the winner for many great reasons. So is LC purely a luxury stint instead of focusing on functionality. 😊
There are many options for 1/4 of these pots price, don't really understand why people spend that money for a fancy brand when most of them don't even know to cook on it.
También tenemos las dos marcas. Los argumentos que dices no son válidos para decir que Le Creuset es mejor. Staub es mucho mejor. Además no has dicho la verdadera diferencia entre las dos marcas. Si no la sabes, es que cocinas poco
Staub is better, can cook at a higher heat, more durable, doesn’t stain on the interior
I like the light interior for seeing browning, and barkeeper’s friend can easily get any stains off. They’re both high quality I personally prefer using LC
Staub is also better for bread because it doesn't let moisture out
@@pinkstradonly people that can't cook say this. Cooks have been using black raw cast iron for decades, so how do you figure? Enameled isn't any different. 😂
@@blackdirtlover I said they’re both great (I have both) and I have a bit of a preference for one over the other. work on your reading comprehension lol
@@blackdirtloverso what if she is not a chef , she never said she is
I own several pieces of both and love both - but if you put a loaded gun to my head and forced me to pick one over the other, I would pick Staub as the winner. The Le Creuset handles are larger, but other than that the Staub overall is a better built pot, heavier and more sturdy and the dots inside the lid really works.
Thanks so much for sharing your thoughts, and thank you for watching!
That’s why they say that Le Creuset is for people who like a conversation piece they can cook with and Staub is for people who love to cook.
Most of us first own a cast iron pot or pan, which is black and we could see just fine
I am from France and our mothers/grandmothers used matte black ceramic on cast iron (Staub) over light ceramic (LC) for durability.
Thanks so much for sharing!
I’ve seen testing of the Staub lid vs le crueset and the difference is measurable. The Le Crueset just drips down the sides. The Staub also has a rougher surface which helps with searing.
Thanks for your comment and thank you for watching
Staub all day.. The spikes on Staub lids make a huge difference Es p when braising in the oven.
I prefer Staub
I have a 3.75qt Staub, and great points on the small handles with oven mitts!
I have a Staub that size and the handles are SO SMALL!
I would disagree about the lid. It definitely makes measurable difference and Staub retains more moisture. This is good for some things and bad for others. Other two points are definitely the major advantages of Le Creuset. Though the white satin ceramic also comes with disadvantage of staining over time. Can't go wrong with either company though. Both make exceptional enameled cast iron cookware.
Thank you for your feedback and thanks for watching!
It makes a difference! Staub for the win! I have the Le Creuset 2.75 and 3.75 braiser, I am going to sell them! once you go black you never go back!
Staub!
Agree.. I have the Staub and LC Braiser and I haven’t touched the LC in forever… for browning, you can’t compare,
I've always been a Le Creuset fan for all the reasons mentioned here - but this video actually makes me want a Staub because that green is just so so pretty!
I hear you Tory! That green Staub is absolutely STUNNING! Thanks for watching
I love to cook- I have both. Both are aesthetically pleasing. However, Staub wins for me. I actually prefer the dark bottom in my pot and don’t have a problem burning food.
Both are good for different things. I have many pieces in both brands and I chose which one I want to use based on what I cooking… no need for a competition.
It’s her opinion 😊
I just got my Staub basil today, and I would not trade it for le creuset
I don’t understand the whole dark vs light interior. If you’re buying one of these I know you can afford a kitchen hood w/ a light. Just turn the food over and look at it. No one complains, and I’ve never been hindered by the dark interiors of everyday non stick pans, seasoned carbon steel skillets or woks, or traditional cast iron. I have Staub and LC and I honestly like the Staub better bc I don’t have to baby it as much. LC just has that clout like a Land Rover, but it will never have the reliability/functionality of Toyota Land Cruiser
I love that you just tell us which one you prefer outright instead of hemming and hawing until the end of the video.
Straight to the point! Thanks for watching
Yes, Le Creuset is an investment but for the reasons you outlined, I’ll always go to Le Creuset first.
I have both and if I had to choose I’d go my Staub collection. They are tougher and the lid dimples do in fact work great. My most recent add to my Staub collection is the La Mer piece. It’s a functional work of art!
I think your review is biased... it would be great to specify that you are reviewing the Le Creuset signature which does have bigger handle versus classic ( meaning not all all Le Creuset handles are as wide!) Also staining for some people might be an issue with Le Creuset which might make it look worn over time. Lastly, staub's lids are much heavier, which helps trap moisture. I have been using both for 10 years now and I love both. Depending on the meal, I might favor one over the other!
Agree with the issue of staining with Le Creuset. I have both too but I love Staub more than Le creuset.
When is it more appropriate to use le creuset vs staub?
@@tiklemeangiMy personal preference is using staub for meals that require higher heat such as bread (for example). I have friends that permanently stained the interior of their LC from baking bread at very high temperatures. You can also notice the LC bread oven interior is also black. I also notice better even browning with staub when it comes to cooking meats. I agree with a few points mentioned in this video in terms of ergonomic design of LC vs Staub. Staub lids are heavier and the thinned stem knob can make it a bit challenging to handle especially if the lid is wider. I can list you so many other differences but in a nutshell, darker interior handles heat better and hids stains.
Staub is much better. I get tired of that same bullshit, “You can’t see cuz it’s dark”, meanwhile these same people rave about cast iron.
I’m sure with you on Le Crueset being the best! That light interior coating really does help to see in what you are doing! We have quite a few pieces now and we love them! I’m sure they will outlast my wife and I!
I have both, and I like them both, although I prefer the Staub's dark interior. It does not stain when making a curry dish like the LC will do. I have the basil Staub, too.
About the small dots that collect the moisture: how can it not make that much of a difference, when the moisture falls evenly down from above in that case, instead of collecting and sliding down the walls in the other? 🤔
Also: the black interior ages better as it doesn't get discoloured, IMO
The black interior does age better, I'll give you that! I'm not sold on the dots making it rain. Thanks for watching!
That green is beautiful though! They're both fun to collect and will keep their value better than any other kitchen equipment. I have both, as it seems you do too.
.
I immediately knew the comments would be full of naysayers. Lol I love a hotly contested niche topic.
So do I 😉
Everyone deserves their opinion but I have both and like Staub more - especially Staub colour selection
I'm all about Staub. Funny you said you can't see if your food is burning in Staub but you can clearly see it. Also, your nose is a good indicator. Staub is better for browning due to the dark surface. Anyway, they are both excellent pieces of cookware.
Both excellent
That's true!
I'm a Staub snob lol
That beautiful green color though!
I have both and love both. I use the Staub for pot roast, but the Le Creuset for baking bread.
OH! Very interesting that you have different uses for them. I love that idea, thanks for sharing!
😀@@sweetsavant
Thank you for sharing your perspective 🎉
I have many of both brands in my kitchen but prefer Staub over Le Creuset. In essence they are both superior to all other brands I tried.
They are both great products. I agree that both brands are superior to everything else on the market.
Thanks for watching!
I have both a 7.5 qt LC and 13qt Staub
Both great products
Nice review!
THANKS SO MUCH
Staub is #1 for me but i do like Le creuset and have random pieces
I have both, Staub for the win
The color makes a difference. It’s just gorgeous. Staub looks like it’s meant for camping !
LC for dutch ovens. Staub for their amazing gratins
Oh that's an interesting take. Thanks for watching
I have a few Le Creuset and next one is Staub. The bumps in the inner lid do make a different, lady.
Ok
They definitely do, I have both as well and for meats or anything that goes in the oven, I prefer the staub. Heavier lid, retains heat better and has better moisture retention contrary to what this lady says. On the stove I prefer Le Creuset but it has its cons as well.
I like Staub more because if its thicker iron material holds temperature better during cooking, the shape of the top seals moisture , and the dark surface of the interior conceals stains and blemishes more than the white surface of Le Creuset.
Agreed! I can see myself burning the fond in that dark interior. 😅
LOL YES! It can happen
I have several pieces of Le Crueset and I will love them
I have Staub, and love it, sorry, my hands arent that big, so handles dont bother me
Thanks for your feedback
Staub. beautiful wok (not for stir fries, used for anything else. and the old 28cm honeycomb texture pan with glass lid) le creuset has a strong protmotion with cooking shows. but hey no beginner would buy either, so an experienced cook wouldn't moan about dark interior.
I had a staub before i got the lecrueset. The staub had great lid system and i could tell it was working but the black enamel chipped. It can't compete with lecrueset for high heat cooking. I do not recommend staub.
I cook with the 50+ year old Le Creuset I inherited from my mother and father about 10 years ago. Dang fine piece of cookware, I must say. I don’t have any Staub cookware.
I can’t help wishing that they had not chosen that screaming fiery orange, though.
I have both in my kitchen and they are quality pieces to cook with. For me personally, the two you are comparing, the Staub cocotte is going to be the winner. The reason, the lid on that model is exceptional with the ridges on the underside to produce better basting but also the added bonus lays with the flat surface and higher walls. It gives the cook the option to put ice cubes on top which creates more condensation in the pan, making it rain from the tiny ridges down more liquid to baste the food better, making food more moist and tender. I like to see you try ❤the ice technique and tell us what you think! I have the 7 qt Staub Cocotte in cherry similar to the model above.
Staub vs Le Money Snatcher
They are the same price. Stop being ridiculous.
But does le creuset have a cherry tomato cococette?
What a well made short by someone with not as many subs as the other big creators. You’re style was clean, neat, and to the point. You also brought up good point in both products you reviewed and now I know when I need new pots where to go.
Thank you so much for your kind words. I appreciate your support
I like both but had staub first and it’s usually the first thing I reach for. If you have either one of these then there should be no issues.❤
Le creuset for me. I just prefer the white interior and handle size. Honestly, this is an argument that has gone on for so long, and it's not that serious, lol. It just comes down to individual preferences. Im sure both cook well.
You're absolutely right! It's not that serious at all. It is fun to share opinions and get other people's perspectives. Thanks for watching!
@@sweetsavant thanks for making the video
Cooked with both, prefer Staub. Better browning, better moisture distribution and retention.
Great points. Both items are of great quality. Thanks for watching
@@sweetsavant Absolutely. You can't go wrong with Le Creuset either. It's still miles above most other brands. I just recently had to throw one away that I inherited from my mom. She bought it back in the 80ies, so it has been in use for some 40 years. I'd say that's a pretty good mileage...
Both are ridiculously expensive. People fall into this trap. A $600 knife cuts an onion like a good $29.99 knife. Throw the cash at a high end big panel TV.
Le Creuset is better but not for the price difference.
That's an interesting take. I've found the prices to be fairly comparable between both brands
Staub does not stain.
lol you just can’t see it. Love my staub, but rest assured the stains are still there. Use some barkeepers friend.
Loved this review. I own both brands, and prefer Le Creuset for the reasons you mentioned, but also because it’s lighter. Because of that, I cook with them all the time, vs my staub. Both brands are good, but personally Le Creuset is better.
Exactly right! Both are great products but I think Le Creuset edges Staub out. Thanks for watching!
There both good products personally Staub has better style
Staub. All day. Get out of the home. Into a line or commercial, you’ll NEver see An orange le creuset. It’s almost laughable.
because they’re more affordable?
@@Mr_Spaghetti They are about the same price. And you can get either at a great deal by going to an outlet.
❤thank you.
Black interior generates more infrared which improves heat transfer.
thats interesting
Does the le creuset come deep like the staub?
Staub is wayyyy better!
I would love to hear more details!
The real reason le creuset wins is bcz it’s just a load lighter. Other than the weight, staub is in par with Le Creuset. Both are beautiful and make great meals.
Great points! Both are fantastic products
Was deciding but this was my first review and only review video ! Sold! Lecreuset for the win ❤
Do you have a recommendation for a high end comal?❤
I don't have a recommendation at this time
The staining on LC is a pain to get rid of. Your pot is essentially useless once you chip the interior of a LC. With Staub, there is: no chipping on the interior, the more you use, the better the nonstick coating gets, the dots work really well for tenderising meats, it can be used at high oven temps without concern for chipping/damage, and the high walls on the cocotte are great for multiuse (frying, baking, stewing, etc). The durability alone on Staube is unmatched. You may need different LCs to do different things, but you need only 1 staub for all your cooking needs.
Thank you for your feedback. I haven't had a problem with chipping on either Staub or Le Creuset.
I have found that both can stain but it's easy to see on Le Creuset, much more difficult to see on Staubs dark interior.
The stains haven't affected my cooking results on either pan.
Both are fantastic products and you really can't go wrong with either.
Which LC pan is that? Is it the round wide?
staub would have won hands down if it had a light interior like le creuset. hands down staub win with heat retention and keeps the moisture in.
Thank you for watching!
Staub all day
What size is that Staub? I agree about the color - I think the matte black looks better, but the lighter color is much more practical.
26cm
Staub 💯☝️
I get it
Not all staubs have black interiors.
Which ones don't?
Goodluck using that le creuset without destroying that enamel
I've had it for a few years and it's been great so far!
Can someone who has experience with both tell me if the differences are that relevant for someone who mostly cooks vegan/vegetarian?
Interesting question!
I totally agree! Le Creuset is much easier to clean, too.
It really is! Thanks for watching
Why should you be burning it in the first place if you know what you're doing? The Staub system for keeping good basted really does work. The black retains heat a whole lot better. Staub wins.
Burns happen accidentally
@@sweetsavant burning food in a +$500 piece of cookware is like leaving your Louis or Gucchi top of the range purse on the table in the sun for hours and hours and it's 45°C outside. If someone can do that, they probably don't deserve to own one.
They’re basically the same. There is no “better” imo. But to each their own as they say.
Thank you for your feedback and thanks for watching
Staub is thicker. It has more heat retention. Le creases is lighter. And I think the staub lid does make a difference
Black liner is beautiful- the staub is the more beautiful of the two. If you need to see whether you’re burning your food then you need some cooking lessons and have no sense of smell IMO- but to each his own. Viva Le France- Staubs #1 in Tennessee 🇫🇷
That's interesting
I like Le Creuset better. Cleaner and lighter plus easier to maintain without gunks hiding in the black matte finish.
Did you mention that you cannot allow Le Creuset to get hot enough to sear meat? The enamel will crack and come off in spots. The customer service is nasty and unesponsive. The "lifetime" guarantee is a pure joke as they quibble over the least thing. They also require a receipt. Who keeps a receipt for a 8, surely it would disintegrate anyway. DONT WASTE YOUR MONEY ON LE CREUSET.
If you are a master chef you'd choose Staub. Staub is Rolls-Royce, just read the comments below
Thanks for watching!
You and others aren’t master chiefs. What is with this superiority complex from home cooks
@@bobbilly87 I am actually a chef. What is it with you and thinking you know everything 🤔
I have read many people saying Staub is easily the winner for many great reasons. So is LC purely a luxury stint instead of focusing on functionality. 😊
I’m convinced. Le Creuset
There are many options for 1/4 of these pots price, don't really understand why people spend that money for a fancy brand when most of them don't even know to cook on it.
Staub for win but nice video 👍🏽
Thanks so much for watching!
Staub is the winner, no question!
Thanks for watching!
My guess is that Le Creuset are more popular in USA because the name sounds french.
Thats it.
That's an interesting theory
I have both and both are great for different things. I don't think one is better than the other
Sorry I'm with the others! Staub all the way!
Okay!
Crockpot artisan for under 100
Interesting, I'll look into that. Thanks for the suggestion
Martha Stewart rains above all 💪🏾 😂
Interesting...
Only people that cant cook have this issue😂
También tenemos las dos marcas. Los argumentos que dices no son válidos para decir que Le Creuset es mejor. Staub es mucho mejor. Además no has dicho la verdadera diferencia entre las dos marcas. Si no la sabes, es que cocinas poco
Thanks for watching
But who got Le cru money? 😭 cries in student wallet
C’est toujours marrant de voir des gens qui n’y connaissent rien donner leur conseil
Thank you for watching!
Staub is better.
Thanks