Nice pieces for sure! They’re enameled so they don’t get seasoned. More on reddit.com

Are you looking for a skillet, Dutch Oven or both? I tend to use nonenameled skillets but prefer an enameled Dutch Oven, but everybody cooks different things so do some thinking about what you are looking for. Nonenameled is the most durable of anything. There are few ways to ruin it and the seasoning just gets better with age. The only things you might not want to make in nonenameled would be acidic dishes that require a long cooking time (tomato sauces, lemon, wine or vinegar dominant dishes) since that not just eats away at seasoning but also can result in your food tasting metallic. For nonenameled, basic brands like Lodge are fine and will only get better as they age and the seasoning developed. Enameled CI is nice because you don't have to worry about acids stripping the seasoning or water rusting them. They're easy to clean and don't require seasoning. And they're durable, but require some care to avoid chipping the enamel (no banging them, only softer utensils, avoid abrasives.) The general consensus is that heritage quality brands like Le Creuset and Staub cook more evenly, have more browning surface and do have better quality, thicker, more durable enamel but that unless you're getting them on sale, it's debatable about whether those incremental improvements are worth the premium over the Chinese glazed pieces like Lodge and Cuisinart. My opinion only - if you're paying full price, the difference isn't worth it; if you're getting a Staub or LC on sale and take care of your tools it is worth it to get a Staub or LC. The differences between Staub and LC are down to personal preference. LC has more colors, the light interior makes it easy to monitor browning and in the past had a great reputation for customer service. Why do I say "in the past"? Because I had a very bad series of customer service experiences with LC which was what prompted me to even try Staub. If LC hadn't been such butts over the $300 DO I bought that did not sit flat, I never would have discovered Staub. I now consider this a happy accident because I found out I actually prefer my Staub pieces over my LC pieces. The Staub black interior not only browns meat and veggies more quickly, I love how it cleans so much easier and doesn't show stains. So I'm now a hardcore Staub fan. But you really can't go wrong with either. More on reddit.com

I have dutch ovens from both Le Creuset and Staub. You can’t go wrong with either, and it comes down to your preference. There are some things that Staub does better than Le Creuset and vice versa. The enameled exteriors are of equal quality IMO. However, LC seems to have a wider variety of colors. I prefer the Staub lids over LC’s because of the little bumps inside, which self bastes whatever you’re cooking. I also think it’s easier to clean Staub’s black enamel interiors, and allow a patina to form, similar to any cast iron cooking vessel. You don’t have to worry about staining the inside. On the other hand, I like Le Creuset’s light interior. It is easier to see how things are browning. FYI, around Thanksgiving, Staub puts a few colors of their 4 qt DO on sale for $99. I’m not sure if this deal is available outside of the US nor can I confirm that they’re doing the same sale again this year. More on reddit.com

Different tools for different jobs. Long stews, long tomato sauce simmers, breads, braising beef, etc - Enamled pan / dutch oven Eggs, steak, general cooking, etc - "regular" cast iron all day. a cost effective 10 or 12" lodge is the best! More on reddit.com