Le Creuset vs Staub: enameled Dutch ovens compared

Le Creuset lines its Dutch ovens with glossy, sand-colored enamel, which it says makes it easy to watch food as it browns and keep it from burning. Staub uses a textured, matte black enamel that it says is made for searing and browning and never needs seasoning. A light interior shows stains that a black one hides; Le Creuset sells a cleaner for the stubborn ones.

Both lids fit tightly to hold in moisture. Staub's has rows of small spikes underneath: steam gathers on them and drips back onto the food, which Staub calls self-basting. Le Creuset's lid is smooth inside.

Staub rates its Dutch ovens to 500°F in the oven. Le Creuset rates its Signature Dutch oven to 500°F, knob included. Its care guide gives 390°F for a black phenolic knob, found on older pots, and a phenolic knob never goes under the broiler. Both work on every stove, induction included; on induction, Le Creuset says to match the pot's base to the cooking zone.

Both may go in the dishwasher. Staub recommends washing by hand, and Le Creuset notes that constant dishwashing can dull the enamel. With either, let the pot cool before washing, skip metal scouring pads, and keep knives and sharp metal tools off the enamel.

Both are made in France and work on every stove, so choose by the inside and the lid. Pick Le Creuset if you like to see what's happening in the pot, and if your pot is an older one with a black phenolic knob, check the knob before you bake bread or braise above 390°F. Pick Staub for deep browning, a pot that hides wear, and the self-basting lid. For size, Le Creuset's most popular round pot is 5.5 quarts, and Staub says its 5.5-quart serves five to six.