Reddit
reddit.com › r/castiron › staub vs. le crusset, or neither
r/castiron on Reddit: Staub vs. Le Crusset, or Neither
August 16, 2020 -
I'm new here, so I apologize if this topic has been covered before. I am looking to move away from my cheap 12 piece nonstick set that was less than $100 and sort of make my own set. Some cast iron, some stainless, and some high quality nonstick. As far as cast iron goes, the lady at my local kitchen store couldn't say enough good things about Le Crusset and warned me against brands that also have enameled cast iron as they are knockoffs. However, I have seen that Staub is a really good brand as well. Does anyone have experience with either, neither, or both. Maybe they're both overpriced garbage and a nice Lodge will do just as well for 1/10 of the cost.
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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.
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I’m a big Staub fan. I echo the sentiment of the other commentator regarding quality. The one difference I take is that I have never fretted with soft utensils on my Staub cookware (all enameled cast iron). I use metal and do some degree of scraping, I just don’t go crazy hard on it. I have used Staub for about 7 years now and I have never had any issues. Your results may vary, but that has been my experience. One difference on enameled cast iron than regular is heating time. You will want to bring it up to temp a bit more slowly. Putting a room temp enameled cast iron pot/pan directly on high heat can cause damage to the enamel from thermal shock. I don’t know how easy it is to do it, you just hear these different horror stories of people getting loud cracks when their back it turned and enamel fracturing. The manufacturer states you should warm it slowly, so that is what I go by. As a little tangent, you may want to consider carbon steel if you haven’t. For skillets in particular, it is an incredible material. The two materials (i.e. cast iron and carbon steel) are similar in a lot of ways and both engender fanaticism in their users. I have a debuyer carbon steel skillet that is a real pleasure to use. Not trying to complicate things, but figured I would mention it if you had never considered it.
The Spruce Eats
thespruceeats.com › staub-cast-iron-6-quart-round-cocotte-review-5202338
Staub Cast Iron Cocotte Review: A Versatile Dutch Oven
October 17, 2023 - However, during testing, I found the performance of the Staub Cocotte to be exceptional. And because of its superior quality and versatility, I do not hesitate to recommend it, even though it is an expensive piece of a cooking vessel.
Staub vs. Le Crusset, or Neither
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
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August 16, 2020Staub cast iron?!
Nice pieces for sure! They’re enameled so they don’t get seasoned. More on reddit.com
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April 12, 2023Which is more durable as a Dutch Oven: Le Creuset or Staub?
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
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October 5, 2021Staub Cast Iron vs. my $30 Lodge?
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
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December 5, 2023Videos
Best Dutch Oven? I Tested Le Creuset, Staub, Lodge & More
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Great frying pan? Staub Reviewed - YouTube
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Staub Dutch Oven Review: Is It Better Than Le Creuset? (Test Results) ...
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Staff Picks: Cast Iron 10-Inch Fry Pan | STAUB - YouTube
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eGullet
forums.egullet.org › the kitchen › kitchen consumer
Le Creuset v. Staub - Kitchen Consumer - eGullet Forums
January 11, 2007 - I am looking for a small Cast iron Dutch oven to cook curries, rice and risottos to replace an old farberware pot. I am looking for a 2 quart and found that Le Creuset and staub make a 2qt. My question is does the inside matter that much? Would they both work well for what I am doing? (The staub ...
Consumer Reports
consumerreports.org › home & garden › kitchen › cookware › staub cast iron
Staub Cast Iron Cookware Review - Consumer Reports
July 16, 2020 - Searing: How well the cast iron frypan was able to sear New York strip steak. Cooking evenness: A high score means the pan heats more evenly across its surface. A top-scoring model cooks food consistently, no matter where it's placed. Some of the text on this page may have been written with the assistance of generative AI, based on CR’s research, test, and survey data, and reviewed by our engineers and editors.
Houzz
houzz.com › discussions › 6376528 › my-most-used-staub
My most used Staub…
May 29, 2023 - I only bought this Staub skillet a few months ago and I love this thing! For steaks, my hubby has now converted me from ribeyes/tenderloins to Sirloin (have to be very thick though) and are perfect every time when seared and put into the oven-which is how we mostly use it. Great for thick chops too! For some reason it is so much better than my big cast iron skillet I’ve had for 30 years.
Prudent Reviews
prudentreviews.com › home › cookware › staub dutch oven review: is it worth the high price?
Staub Dutch Oven Review (Worth the High Price?) - Prudent Reviews
October 30, 2024 - Bottom line — Staub is one of the world’s best enameled cast iron cookware brands. And, based on my testing, their French-made Dutch ovens perform as well or better than other well-established (and more expensive) brands like Le Creuset. If you’re looking for an elegantly designed, high-performing Dutch oven for soups, stews, braises, and other slow-cooked meals, Staub is one of the best options. Check the current prices and read more reviews on Zwilling.com (Zwilling owns Staub) or Amazon.
Discuss Cooking
discusscooking.com › forums › general cooking information › cookware and accessories › cookware
Le Creuset or Staub? | Discuss Cooking - Cooking Forums
March 21, 2011 - Click to expand... Not only that, I have seen the Lodge enameled cast iron in stores and a few times have seen chips on the enamel. This is in the store before anyone has even gotten a chance to purchase it. If it chips that easily, forget it. My LeCrueset is about 15 years old and not one chip on any of it.
ZWILLING
zwilling.com › home › cookware › dutch ovens
Buy Staub Cast Iron Cocotte | ZWILLING.COM
Staub Cast Iron 5.5 qt, Round, Dutch Oven, Cherry
Staub Cast Iron 5.5 qt, Round, Dutch Oven, Cherry ►Free shipping on orders above $79 ✓ Order now directly from the manufacturer✓
Price $419.99
Williams Sonoma
williams-sonoma.com › products › staub-traditional-skillet
Staub Enameled Cast Iron Traditional Deep Skillet - 11-Inch | Williams Sonoma
Combining the best features of a sauté pan and a fry pan, this Staub skillet has high, straight sides that reduce splatters on the stovetop. Everything from cornbread and biscuits to fruit cobblers cook to golden perfection in the deep
The Kitchn
thekitchn.com › best-cast-iron-skillets-23200316
Best Cast Iron Skillets of 2024 (Lodge, Staub, More: Tested by Us) | The Kitchn
November 3, 2023 - Personally, I think it’s worth having both. But here’s the caveat: If you want the heat-retaining abilities of cast iron, but don’t want to worry about maintaining the seasoning, an enameled cast iron skillet (like my top pick from Staub) is a great option.
The Kitchn
thekitchn.com › staub-tall-cocotte-dutch-oven-review-23574876
Staub Tall Cocotte Review 2023 - Tested, Photos | The Kitchn
September 7, 2023 - I have an electric stovetop, so a Dutch oven takes up more than that neat circle. My Staub cocotte, on the other hand, sits well within that circle, ensuring that heat is evenly distributed across the bottom.
Amazon
amazon.com › Staub-Cast-Iron-10-inch-Fry › dp › B007ZIGPS6
Amazon.com: Staub Cast Iron 10-inch Fry Pan - Grenadine, Made in France: Saute Pans: Home & Kitchen
The Staub fry pan browns foods beautifully, be it chicken breasts, potatoes, or bacon. The enameled black matte interior imparts texture, promoting exceptional browning. Cast iron offers steady, even heat distribution, so the temperature of ...
Organic Authority
organicauthority.com › home › staub’s clean enameled cast iron cookware is as beautiful as it is useful
Staub’s Clean Enameled Cast Iron Cookware Is as Beautiful as It Is Useful - Organic Authority
December 12, 2024 - An in-depth look at Staub and their line of clean enameled cast iron cookware. We cover their quality and standards while providing a review of their iconic cocotte from our EIC.
Bon Appétit
bonappetit.com › shopping › shopping › staub vs. le creuset, which is better?
Staub Vs Le Creuset: Which Is Better? | Bon Appétit
August 8, 2025 - The Staub cocottes feature a matte black enamel interior in contrast to Le Creuset’s glossy off-white. Both interiors are nonstick-ish (they’ll never be quite as nonstick as a well-seasoned, uncoated cast-iron skillet), but the Staub’s black interior hides stains and signs of wear in a way that the interior of a Le Creuset can’t.
Food & Wine
foodandwine.com › staub-cocotte-dutch-oven-review-8775124
Staub’s Cocotte Review: Tested by Food & Wine
January 22, 2025 - Over my lifetime, I’ve owned and used enameled cast iron Dutch ovens from Le Creuset, Martha Stewart, Lodge, and others. I used them as directed, and each lasted for several years. Then I was gifted a Staub 4-quart Cocotte, and I’ll never go back.
Serious Eats
seriouseats.com › best-enameled-cast-iron-skillets-6833276
The 3 Best Enameled Cast Iron Skillets of 2025, Tested & Reviewed
May 19, 2025 - It also seared steak well and cooked ... favorite enameled cast iron pan. ... The Staub skillet is fantastic in terms of quality, performance, and ease of use....
NYTimes
nytimes.com › kitchen › cookware › the best dutch oven
The 2 Best Dutch Ovens of 2025 | Reviews by Wirecutter
March 5, 2025 - The stew we made in the Staub lost only 6 percent of its weight and was the most watery-tasting. Stew made in the Lodge lost about 16 percent of its weight, and stew from the Le Creuset lost 14 percent—and both of them tasted thicker and richer.
Everything Kitchens
everythingkitchens.com › home › blog
Best Enameled Cast Iron Dutch Ovens | Le Creuset & Staub Review and Comparison
October 19, 2023 - This dark-colored matte interior is going to hide crazing, scuffs, and scratches much better than Le Creuset over time. Staub's black matte interior is also a porous material - it works similar to a traditional cast iron pan where it absorbs ...
Sur La Table
surlatable.com › home › products › cookware › stovetop › dutch ovens & braisers
Staub Round Wide Dutch Oven, 4qt. | Sur La Table
Make delicious soups, chili and more with this beautiful 4-quart Dutch Oven from Staub. It’s perfect for slow-cooking meat and vegetables to tender perfection thanks to the wide profile and short sides. Made from durable cast iron, this piece boasts exceptional heat retention for great results ...