Le Creuset vs Staub: Which Brand Wins for Dutch Ovens
Serious Eats tested Staub and Le Creuset cookware. Le Creuset wins for Dutch ovens, Staub for casserole dishes, and their braisers are tied.
Serious Eats has tested numerous pieces from enameled cast iron giants Staub and Le Creuset. The publication declares a split decision, with each brand winning in different categories based on performance and design.
According to the site's years of testing, you cannot make a bad choice between these durable, lifetime-warranty brands. However, specific design differences give one an edge depending on the type of cookware. The final recommendation hinges on the dish you are making and the technique required.
Dutch Ovens: Le Creuset Wins for Browning
Le Creuset's Dutch oven is the recommended choice. Its key advantage is a white interior enamel, which allows cooks to visually track how food is browning. This is critical for achieving a perfect sear or fond. The handles on the Le Creuset model are also slightly larger and easier to grip when using pot holders.
Both brands produce heavy, heirloom-quality pots. The Staub Dutch oven has a slightly larger cooking surface-6.5 inches in diameter versus Le Creuset's 6.2 inches-and its lid features strategic bumps designed to drip condensation back onto food, which is ideal for braising. However, for the primary tasks of a Dutch oven, like searing, the visual feedback from Le Creuset's light interior gives it the win. The Staub's black interior makes it difficult to see fond development.
| Feature | Staub Dutch Oven | Le Creuset Dutch Oven |
|---|---|---|
| Interior Color | Black | White |
| Bottom Diameter | 6.5 inches | 6.2 inches |
| Handle Design | Standard | Slightly larger, easier to grip |
| Lid Feature | Condensation bumps | Standard |
| Weight | Just over 13 pounds | Just under 13 pounds |
Braisers: A Performance Tie
The contest between braisers is declared a tie. Serious Eats enthusiastically recommends both the Staub braiser and the Le Creuset Signature braiser. Each excels in different aspects of the braising technique.
The Le Creuset braiser is larger with a taller side wall that is useful for browning big batches of meat. Its light-colored enamel again provides a visual advantage for monitoring browning. Staub's braiser, meanwhile, incorporates the same bumpy lid found on its Dutch oven, which the testers say enhances the braising process by recycling moisture and results in "meltingly tender food." Given that a braiser's core function is braising, this is a significant pro for Staub.
Casserole Dishes: Staub Is the Better Buy
Staub wins clearly in the casserole dish category. The handles on Le Creuset's stoneware dish are too short for a confident grip, especially when the dish is hot and handled with oven mitts. Staub's wider handles solved this problem.
Staub's dish also offers greater thermal versatility. It is oven-safe up to 570°F, meaning it can be used under a broiler, while Le Creuset's model maxes out at 500°F. The testers loved how well the Staub dish retained heat for serving. Both options in this category are made from stoneware, not enameled cast iron. While the Le Creuset dish performed well in cooking tests, the handle design was a decisive flaw.
The testing was conducted by Serious Eats editor Rochelle Bilow, a culinary school graduate and former line cook. She notes that if a cook prefers one brand's aesthetic over the other's, that is a valid reason to choose it, as both are smart, long-lasting purchases. The final choice depends on which technique-searing, braising, or baking and serving-matters most for your recipes.
