Le Creuset and Staub make high-quality Enamel coated cast iron Dutch ovens but I prefer Le Creuset.

Le Creuset has wider handles than Staub so you can get a better grip when moving these hot and heavy pots around.

It can be difficult to monitor how dark the fond is getting when you are cooking with the black-coated Staub pot (fond is the cooked juices and bits on the bottom of the pot that make your braise taste good). The light, sandy-colored, finish on the interior of a Le Creuset pot makes it easier to monitor your food.

The lid of most Staub pots has raised bumps that are supposed to help baste your food during cooking, however I haven't seen any difference. It's just not necessary.

свернуть