Staub and LeCreuset are both famous manufacturers of Dutch ovens. What is exactly the difference between them? Read here.
The weight: Le Creuset Dutch oven is lighter than Staub and therefore easier to maneuver. Le Creuset has a slightly thinner construction which makes it lighter to lift. A great portion of the Staub’s weight lies in the lid, so I suggest taking the cover off before moving the pot.
The interior: even though both Le Creuset and Staub Dutch oven are made using enamel cast iron there is a difference in the interior. Staub has a black matte enamel while Le Creuset has a smooth light-colored enamel interior. Some don’t like the black interior because they find it difficult to monitor the food cooking in the pot. This may be true but I think it’s just a matter of habit.
The Staub interior is much sturdier and cleans up easier than Le Creuset. The Le Creuset interior looks amazing when it’s new but after a while the finish becomes pitted and impossible to clean. So, if you get a Le Creuset Dutch oven you’ll have to get used to the stained and dingy look. On the Staub interior you won’t notice any stains (because it’s black). The Staub’s cooking surface is slightly rough so it develops a nonstick patina over time because the cooking oil fills the pores of the enamel. This doesn’t happen with Le Creuset because of the smooth and glossy interior.
The lid: The Staub French oven has a heavier and better fitting lid. The lid fits snugly and retains more moisture than Le Creuset. Moreover, the Staub’s lid has special dimples underneath (selfbasting spikes) that help retain the moisture in the pot. So, I find it ideal for stovetop braising. It’s a little bit more difficult to clean than the Le Creuset though. Le Creuset has some models with spikes but most of their models have a smooth lid.
The knob: Le Creuset has a phenolic knob that is oven-safe to 350-400 degrees, but you can buy a stainless steel replacement knob that stays cool on stovetops and is oven safe at any temperature (it costs around $10). Staub has brass or nickel knobs that are heat resistant up to 500ºF. In this regard Le Creuset gives two options, so you can combine the two knobs depending if you use the stovetop or the oven. The Staub lid handle has a better design that makes it easier to hold.
The exterior: Le Creuset has brighter colors and a contemporary design. Ideal for kitchens with a a modern decor. Staub has a high-gloss enamel finish, gorgeous neutral colors and an elegant top handle. Staub is definitely more stylish and formal looking, therefore ideal for special occasions. It’s really a matter of taste.
The prices: Staub and Le Creuset are not cheap. They are both at the high end of the price range for Dutch ovens. Comparing the two, Staub still seems cheaper for a few dollars, even though they don’t make Dutch ovens that are exactly same in size .