Not to be rude, but this review kind of sucks. The Staub is a thicker pot and has a dark-colored interior. This thickness will take longer to heat up but retain heat better. The color will also contribute to additional heat retention. The review attributes Le Creuset's liquid retention to its lid, when in reality, it was actually just cooking at a lower temperature. When comparing these two products, you need to let the reader know what each product does best. However, this is probably impossible for this reviewer because they don't know how to test them properly. 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

They're both pretty awesome. I have some of each but prefer Le Creuset overall.

For me: I like the colors, the interior color (it's lighter, a cream or ivory color,) and handles (they are easier gripped with cloths/mitts) on the pot better on LC. I have replaced the top handles on a few of them to be safe for higher temp oven use and bread baking. On Staub the top knob is already a metal one so that isn't necessary. That top knob/handle is also easier to grasp on Staub when it's very hot.

Staub is just as well made. The lid is interesting, LC has a similar lid on a few pots. I don't like the handles on most pots, they're stubby and not as easily held with items covering them. The interior is dark. Again, just personal preference for the most part.

Here's a comparison you might want to read as well.

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I just had a no good, horrible, very bad customer service issue with Le Creuset. Although I'm still highly annoyed, the plus side of it was that I discovered Staub. Serendipity! I LOVE my new Staub dutch oven and can't rave enough about it. Pros of Staub: Most even, consistent heating of any pan I've cooked in. When you fill it and set it to simmer, there will be small bubbles breaking consistently over the entire surface, not just in certain areas. This even cooking means less stirring needed - no need to worry about one part getting too done while the other parts are still cooler. The black cooking surface of the Staub browns meats much, much better than a light colored surface. The Staub browns meat just as well as a CI pan, which is not true for the light colored enameled pans. More brown stuff = more delicious fond and tastier sauce. Tightest fitting lid of any of the dutch oven brands. This results in more retained steam/liquid and super tender meats. If you want more evaporation or to reduce a sauce, it's easy enough to leave a lid slightly cracked open or completely off, but it's hard and a PITA to try to make a looser fitting lid more sealed. All that said, both the Staub and LC are "better" (more durable, larger cooking surface, better quality enamel) than the more utilitarian Lodge, are they 5 or 6 times better? I'm not as sure about that. I've used all three with the Lodge being my oldest friend. I can definitely tell the difference in how my Staub performs and I hugely appreciate the larger cooking surface (Lodge sides curve outward from a smaller base which means for the same size pan the cooking surface is smaller), but would I pay 5 -6 times as much? Not sure. But if you can get a Staub on sale - and check clearance at Wayfair and Sierra Trading Post - so it's not too much more expensive than the Lodge, get the Staub. More on reddit.com