The inside and the lid
Both are cast iron coated in enamel, for every stove, induction included, and the oven to 500°F. Staub lines its pots with a textured, matte black enamel that it says is made for searing and browning, and puts rows of small spikes under the lid so steam drips back onto the food. Lodge's Essential Enamel has a plain lid with a stainless steel knob, and Lodge says the enamel stands up to acidic ingredients and to storing leftovers in the fridge.
Washing, wear and warranty
Lodge recommends washing its enameled pots by hand, doesn't recommend metal utensils, and says they aren't made for a grill or a fire. Staub allows the dishwasher but recommends washing by hand. Both give a limited lifetime warranty, and Lodge spells out that it replaces a pot whose enamel chips or cracks in normal cooking.
Where they're made, and sizes
Lodge makes Essential Enamel with partners in China or Vietnam and calls it its line for value-minded cooks; Staub makes its pots in France. Lodge's 6-quart, its most popular size, weighs 13.52 lb; it also sells 1.5, 3, 4.5 and 7.5 quarts. Staub says its 5.5-quart round pot serves five to six.
Which one to buy
Choose Lodge's Essential Enamel for soups, stews and bread at home if you'll wash it by hand. Choose Staub for deep browning on a dark interior that hides wear, the basting lid, and a pot made in France that can go in the dishwasher.
How these comparisons are made
Questions about this choice
Is Staub better than Lodge?
They do the same jobs: both are enameled cast iron for every stove and a 500°F oven. Staub adds a matte black interior made for searing and a self-basting lid, is made in France and can go in the dishwasher; Lodge's Essential Enamel is made in China or Vietnam and washed by hand.
Do Lodge and Staub enameled Dutch ovens need seasoning?
No. Both are coated in enamel, and Staub says its matte black interior never needs seasoning.