Which Is Better? Tested & Reviewed

If you love high-quality cookware, you’re likely familiar with the two titans of enameled cast iron: Staub and Le Creuset. Both brands hail from France and are known best for their eye-catching Dutch ovens, also called cocottes or French ovens. These heirloom-quality pots have paved the way for the more expansive product lines both brands have today.

Le Creuset was founded in 1925 in Fresnoy-le-Grand in northern France. That same year, the cocotte debuted in the brand’s emblematic Flame orange color. Nearly 50 years later, Staub was founded in Turkheim, in the Alsace region of northeast France. Its first piece was also a cocotte, which the brand’s founder designed. 

Given their similarities, their even match is no surprise. But we had to ask the question: Which is better, Staub or Le Creuset? We tested head to head in four different categories of cookware to see who came out on top. After having tested several products from both Le Creuset and Staub, we hold some strong opinions about the brands, including how they compare. Here’s what we’ve found.

Key Specs

• More Color Variety: Le Creuset 
• Better Performer: Staub, by a nose.
• More Affordable: Staub
• More Size and Shape Options: Le Creuset
• Easier to Clean: It’s a tie.
• More Popular: Le Creuset
• Preferred by Chefs: Staub
• Our Overall Pick: Staub

What We Love About Each Brand

Around for nearly 100 years, Le Creuset has parlayed the overwhelming popularity of its iconic Dutch ovens into an extensive kitchenware line that goes well beyond pots and pans. From bakeware to utensil crocks, pieces come in a wide array of colors, including limited edition and exclusive hues that are released every so often. Le Creuset still crafts its cast iron pieces in its original foundry in the Picardy region and backs them with a limited lifetime warranty against defects in material or workmanship. 

While Le Creuset is popular amongst cooking enthusiasts all over the world, Staub is more commonly found in restaurant kitchens. Founder Francois Staub’s collaboration with revered Michelin-starred chef Paul Bocuse may have a hand in boosting the brand’s reputation amongst professionals. As evidenced by the many establishments that rely on Staub’s cast iron goods, they are extremely durable while also beautiful enough to serve food from. The brand’s collection is very curated with fewer pieces than Le Creuset, and pieces products tend to be slightly more affordable. Staub still produces all of its cast iron pieces in France and backs them with a limited lifetime warranty.

Who Makes the Better Dutch Oven?

The Staub 7-quart round cocotte sailed through our Dutch oven tests — we were able to achieve deep brown caramelization on chicken with perfectly cooked, slightly crisp rice. The inside of the oven is lined with matte black enamel, which holds heat exceptionally well and allows for a solid sear, though it can make it harder to tell if ingredients are browning too quickly. Regardless, we found this oven to be well-built and well worth its high price tag. It came out of our durability tests virtually unscathed, and we have no doubt this piece will last a lifetime. A notable feature is its self-basting lid, which has evenly spaced nubs that encourage condensation to drip back down on whatever is cooking. We love its contemporary silhouette and the many hues it comes in.

The iconic Le Creuset 7.25-quart Dutch oven has a cult following, and for good reason. Its many color choices include a handful of retailer-exclusive and limited-edition hues released throughout the year. Looks aside, it’s a workhorse. From searing to braising, this oven aced our cooking tests. In contrast to Staub’s dark interior, the light enameled interior of the Le Creuset oven makes it very easy to monitor what’s cooking — a double-edged sword, since it also means it’s more prone to discoloration over time. Unlike Staub, Le Creuset’s enamel took a hit in our durability test, exposing a slither of cast iron when it chipped. Regardless, we think this oven is an excellent choice.

Heat capacity: 500°F | Material: Cast iron | Weight: 15 pounds | Dimensions: 12.87 x 6.57 inches

Heat capacity: 500°F | Material: Cast iron | Weight: 13 pounds | Dimensions: 11 x 5 inches 

The Verdict: Which Brand Is Better?

Both performed exceptionally well in our tests — until we measured durability. Because only the Le Creuset showed minor signs of damage, we named the Staub round cocotte the best overall Dutch oven.

How We Tested Dutch Ovens

We wanted to simulate regular household use of the Dutch ovens, so we put each model to the test by cooking soups, stews, and a uniform Creole-style red Jambalaya with chicken and sausage. We observed how well the chicken thighs were browned and whether they felt crowded in the pan. We also noted if there was any sticking, as well as the overall resulting dish in terms of doneness, evenness, and liquid evaporation,

How the Dutch ovens handle day-to-day use matters, so we tested the limits of the cast iron and its coating. Using metal cooking utensils (which we wouldn’t use on enameled cast iron outside of a test), we beat the Dutch ovens with a metal spoon over 25 times on the inside and outside surfaces to see if there was any noticeable damage. We also evaluated their maneuverability by transporting the vessels from the stovetop to the sink during various stages in the cooking process.

Who Makes the Better Baking Dish?

Attractive enough to go from the oven to the table, the Staub Ceramic Baking Dish comes in a set of three pieces. We tested the 13- by 9-inch dish. In our baking dish tests, lasagna came out with crispy edges and golden crusts, and we like that we can use this piece in the microwave, freezer, and under the broiler in addition to the oven. The porcelain-enameled surface makes it easy to clean off any baked-on food; even the most stuck-on cheese could be scrubbed off after a little soaking. We also appreciate the relative affordability for the quality. As long as you don’t drop it, it should last for many, many years.

The Le Creuset Stoneware Rectangular Dish comes with a lid that doubles as a serving platter — or you can use it in the oven as a pan. Like many of the brand’s pieces, it comes in a handful of colors, so you can coordinate with the rest of your kitchen. We liked how our lasagna turned out in this baker, perfectly cooked in the center with crispy edges. The lid also creates a tight seal, useful for keeping baked dishes warm or trapping moisture when needed. When it came time to clean the dish, the slick surface of the glazed stoneware was easy to clean, even by hand. The only drawback to this dish is that it is slightly smaller than others we tested, but there’s still plenty of space for most casserole and lasagna recipes.

Dimensions: 7.5 x 6 inches, 10.5 x 7.5 inches, and 13 x 9 inches | Material: Porcelain-enameled ceramic | Oven-Safe: Up to 572°F | Dishwasher-Safe: Yes

Dimensions: 14.75 x 9 x 2.5 inches | Material: Glazed stoneware | Oven-Safe: Up to 500°F | Dishwasher-Safe: Yes (hand-wash recommended)

The Verdict: Which Brand Is Better?

We wouldn’t hesitate to recommend either brand, but we’re calling the Staub Ceramic Baking Dish Set the winner here again for the better value and the wider range of colors.

How We Tested Baking Dishes

For our baking dish tests, we turned to a recipe that really tests the performance of this simple piece of bakeware: lasagna. It allowed us to observe how evenly the lasagna cooked and whether the bottoms ended up crispy, browned, or soggy. We also froze a second batch of lasagna overnight and reheated it the next day, giving us a chance to evaluate if temperature fluctuation affected the dish’s performance. Throughout testing, we also noted how easy it was to carry and transport each baking dish. Finally, we washed each dish per the manufacturer’s instructions to see how easy (or difficult) it was to remove any baked-on debris.

Who Makes the Better Skillet?

The Le Creuset Signature Enameled Cast Iron Skillet did everything we asked it to in our tests with excellent results, from sweating onions to baking cornbread. We also achieved a deep sear on beef chuck, with a proper fond: a must for building richly flavored sauces and stews. Its even heating capabilities were on full display when making golden crepes. While this skillet is slightly heavier than the Staub version we tested, we think it’s still maneuverable. It delivers when it comes to quality and longevity, which makes it well worth the splurge. 

Staub’s Enameled Cast Iron Traditional Deep Skillet is a little pricier than the Le Creuset version, but it, too, excelled in our battery of tests. Its deep sides helped prevent splatters, and its smooth surface heated evenly and released the most delicate foods with ease, including the skin side of a fish fillet. Like Staub’s cocotte, the dark interior finish of the pan helps achieve deep browning and searing, which helps build flavor. We like the traditional silhouette of this skillet, as it works well for sauteing, pan frying, and more. Like other pieces from Staub, it comes in colors you will want to show off, from deep sapphire to bright white.

Dimensions: 10.25-inch diameter | Weight: 6.3 pounds | Induction Safe: Yes

Dimensions: 11-inch diameter | Weight: 5.9 pounds | Induction Safe: Yes

The Verdict: Which Brand Is Better?

The designs of these enameled cast iron skillets are very similar with two pour spouts, but we found the Staub skillet’s handle too short to maneuver well. The Le Creuset Signature Cast Iron Skillet felt more comfortable to hold and won the title of Best Overall.

How We Tested Enameled Cast Iron Skillets

We evaluated enameled cast iron skillets on a few fronts. First, we tested comfortability by measuring half a cup of cooking oil, pouring it into the skillet, pouring it out again, and assessing how easy it was to maneuver and hold. Then, we baked batches of cornbread, which allowed us to check heat distribution by observing how evenly the bread cooked and browned, and test the nonstick properties of the pan by turning out the cooled cornbread. We also sautéed vegetables to test for heat responsiveness, noting how easy or difficult it was to sweat them without getting too hot. We also used the skillets in a variety of cooking styles over a longer period for a more realistic evaluation of how they perform with normal use, then checked to see if the skillet had any signs of warping, chipping, or scratches. 

Who Makes the Better Grill Pan?

The Le Creuset Enameled Cast Iron Signature Square Grill Pan has a dark interior finish that doesn’t need any additional seasoning. It left discernible grill marks on everything, allowed liquids to evaporate quickly, and retained heat effectively. We also found this grill pan very easy to clean, only requiring a light scrub with soapy water. While this pan is hefty at 6.5 pounds, it’s still fairly manageable, especially important when using its pour spouts. With its quality build and collectibility factor, we think it’s a great value even with its higher price tag.

The Staub Cast Iron Square Grill Pan comes in a smaller array of colors than its Dutch ovens, but is still gorgeous to look at, no matter what hue. Its size is similar to the Le Creuset, with a dark interior and shiny enameled exterior. It performed brilliantly in many aspects of our tests, creating distinctive and consistent grill marks on most things. The pan’s 7-pound weight, when coupled with relatively small handles, was a bit difficult to maneuver. Also, the oils and fats that cooked onto the surface of the pan were stubborn to scrub off. With that said, the materials and construction of this pan almost justify its high price. 

Weight: 6.5 pounds | Size: 10.25 x 10.25 x 2 inches | Material: Enamel-coated cast iron | Induction-Safe: Yes | Dishwasher-Safe: Yes

Weight: 7 pounds | Size: 10 x 10 x 2 inches | Material: Cast iron | Induction-Safe: Yes | Dishwasher-Safe: No

The Verdict: Which Brand Is Better?

Just like in our skillet lineup, the Le Creuset grill pan earned the top spot on our list thanks to its high scores in every category and its ergonomic design.

How We Tested Grill Pans

We put grill pans up against a few common tasks as one would at home. We washed and seasoned brand new Staub and Le Creuset grill pans, then started our cooking tests by making a grilled cheese sandwich. This helped us see if the pan left grill marks, if the bread between the grill marks was toasted, and if the pan effectively melted the sandwich’s cheese. Next, we tested the pans by grilling zucchini planks, noting the efficacy of the grill ribs, any evaporation of liquid, and taking measure of the pan’s final temperature to see if there were any heat fluctuations. Lastly, we did a similar test with a pork chop and burgers, recording how long it took for meat to get to the correct internal temperature, and the pan’s final temperature. Throughout our tests, we also evaluated each pan’s design and ease of cleaning to determine our satisfaction with the pan’s overall performance. 

The Last Word

With so many similarities between Le Creuset and Staub, the better brand really depends on what you’re looking for. Le Creuset has been around longer, is more widely recognized in the United States, and has more size, shape, and color options. On average, it comes at a slightly higher price than Staub. Both brands are similarly easy to clean and maintain. 

While Staub is a younger brand, it has been laser-focused since its inception on providing quality tools to serious chefs, such as Paul Bocuse, who was dubbed “the pope of gastronomy.” What it comes down to, for us, is performance and longevity. We’re giving Staub the edge, as its pieces proved more durable in our tests. Its sleek designs will fit into both modern and classic kitchens, making them timeless.

Our Expertise

Bernadette Machard de Gramont is an LA-based freelance writer specializing in food, wine, cookware, and other kitchen and home products. After a two-year stint at the Williams Sonoma headquarters in San Francisco, she now researches and tests a variety of cookware, bakeware, and wine tools, and interviews field experts for their insight. She has owned both Le Creuset and Staub cocottes for years and loves them equally, for different reasons.