In this video, I give you a side-by-side comparison of Le Creuset vs. Staub.
You’ll learn how their Dutch ovens differ in design, performance, weight, and more.
I also reveal my test results that show if Staub’s self-basting lid actually makes
a difference.
Let’s get started.
When you look at Staub and Le Creuset Dutch ovens side by side, the first difference you’ll
notice is the knob attached to the center of the lid.
Staub’s lid knobs are made out of steel with nickel or brass exterior.
They are oven safe up to 500 degrees Fahrenheit and get extremely hot, whether you’re cooking
on the stove or in the oven.
You can buy replacement handles in the shape of different animals like a cow, a rooster, and a pig
which is a fun way to label what’s inside if you have multiple Dutch ovens going at
once.
Le Creuset Dutch ovens come with either a black phenolic knob that has a rubbery texture
or a smooth stainless steel knob.
In addition to the standard stainless look, the steel knobs are available with a decorative
metallic gold or copper finish.
The main difference between the black and steel knobs is the oven-safe temperatures.
The Classic black knob is oven-safe up to 380°F, the signature black knob is oven safe
up to 480°F, and all steel knobs can handle up to 500°F.
If you look closely at the knobs, you’ll notice that Staub’s is smaller with a thinner
stem.
Le Creuset knobs are thicker and give you more to grab onto and squeeze.
The larger size also gives you more control when tilting the lid to check on the food.
Dutch oven lids are heavy, so having a bigger knob makes handling Le Creuset easier and
safer, especially when you’re wearing a bulky oven mitt.
Another significant difference between Staub and Le Creuset Dutch ovens is the size of
the side handles.
Le Creuset’s handles are much wider and roomier than Staub.
Le Creuset handles have a 1.25-inch opening for you to get a sturdy grip.
The opening on Staub handles is less than an inch.
This may not seem like a significant difference, but when you go to move a piping hot Dutch
oven full of food from the stove to the oven, you’ll appreciate Le Creuset’s wider handles.
As you can see, I can easily fit the oven mitt around the Le Creuset handles.
You can fit your hands around the Staub handles, but it’s much more snug.
Except for the rim of the pot, every exterior inch of Le Creuset Dutch ovens is coated in
enamel, including the handles.
At a glance, it appears that’s the case with Staub, too.
However, if you look closer, you’ll notice that the inside of the side handles is bare
cast iron.
It seems like Staub sprayed the enamel but didn’t angle the sprayer to reach the inside
of the handles.
You can’t see the bare cast iron at most angles, but you can feel its rough texture
when you pick up the Dutch ovens without gloves.
If you turn over the lid, you’ll see a pretty significant difference between Staub and Le
Creuset.
Staub lids have small bumps that capture evaporated liquid and drip it evenly across the center
of the pot.
Le Creuset lids are smooth.
Do the bumps matter?
Do they really distribute moisture more evenly across the pot?
To find out, I put these Dutch ovens to the test.
First, I poured 32 ounces of water in both Dutch ovens.
Then, I brought the water to a boil and let it continue boiling for 10 minutes to gather
enough steam inside.
After 10 minutes, I lifted each lid without tilting it and slipped a small sheet pan with
a paper towel on top right beneath the lids.
I let the lid rest on the paper towel for 20 seconds.
Not only did the Staub lid distribute the water droplets more evenly, but the lid also
captured significantly more water.
As you can see the paper towel under the Le Creuset lid had some water around the edges
but only a little bit in the center, while the paper towel under the Staub lid was almost
completely saturated with water.
These results confirm that the design of Staub lids traps and distributes moisture better
than Le Creuset.
So, yes, the bumps on the lid really do make a difference.
Now, does that mean food will taste better when cooked in a Staub?
Well, that depends.
If you’re cooking a meal that benefits from continuous self-basting like a roasted chicken,
then yes.
But if you’re cooking soup or sauce, having the condensation drip more evenly across the
pot won’t make a noticeable difference.
The heavy, tight-fitting lids on Dutch ovens lock in moisture, resulting in tender, juicy
meals.
It’s one of the main reasons people love Dutch ovens so much.
To find out which Dutch oven retains moisture the best, I conducted a simple test.
First, I poured precisely 64 ounces of cold water into both Dutch ovens and secured the
lids on top.
Then, I placed them on the stove and turned the heat to high.
After the water began to boil, I turned the heat to low and let it simmer for 30 minutes.
After 30 minutes, I let the Dutch ovens rest on the counter for another 30 minutes with
the lids still on.
Finally, I poured the remaining water into a measuring cup to determine which Dutch oven
retained the most.
Of the 64 ounces of water I poured in at the start of the test, Staub retained 56 ounces,
and Le Creuset retained only 52 ounces.
Although both Dutch ovens retained most of the moisture, Staub is superior to Le Creuset
in this category.
Another key difference between Staub and Le Creuset Dutch ovens is their interiors.
Le Creuset’s interior is smooth and sand-colored while Staub features a matte black interior
that is stain resistant and won’t show discoloration over time.
There are pros and cons to each brand’s approach.
Le Creuset’s sand-colored interior allows you to clearly see and monitor the browning
and doneness of your food.
Staub’s dark interior hides stains better but makes it more difficult to monitor browning
and fond development.
Both interiors can scratch and stain, but because Le Creuset’s interior has a lighter
color, the damage is more noticeable.
Both brands offer a variety of exterior colors, but Le Creuset is the clear winner in this
category.
While Staub has around a dozen colors, Le Creuset has over 20 and they are constantly
adding new ones.
Many of their colors are bright and distinct like their iconic orange “Flame” color
and the “Caribbean” blue.
During the enameling process, two separate colors are applied to create a beautiful two-tone
gradient you’ll see on most pieces.
Another key difference between Staub and Le Creuset Dutch ovens is their weight and thickness.
Staub Dutch ovens are made with noticeably thicker walls.
The top part of Staub’s walls are 4.6 mm, and Le Creuset walls are 3.8 mm.
Because of their thicker walls, Staub Dutch ovens are heavier.
For example, this Staub round 5.5-quart Dutch oven weighs 12.8 pounds, while this Le Creuset
5.5-quart Dutch oven weighs 11.5 pounds.
Although Dutch ovens are heavy in general, Le Creuset pieces are a bit lighter and easier
to maneuver, which is especially important if you plan to do stove-to-oven meals that
require you to lift the Dutch oven when it’s full and piping hot.
Both brands have a long history and a reputation for producing some of the best enameled cast
iron cookware in the world.
But with that comes a price.
Both brands are expensive but Staub Dutch ovens are slightly more affordable.
The price varies by size and color, but expect to save between $20 and $50 with Staub.
If both brands are over your budget, sign up for my free newsletter in the pinned comment
and I’ll email you when they go on sale.
So should you buy a Staub or a Le Creuset Dutch oven?
The key advantages of Le Creuset Dutch ovens are that they’re light and easier to maneuver,
the handles are larger, the sand-colored interior makes it easy to monitor browning, and the
exterior colors are nearly limitless.
But there’s a lot to like about Staub Dutch ovens, too.
They’re thicker and heavier, which allows them to retain heat and moisture better, the
self-basting lids distribute liquids more evenly over the pot, and stains and scratches
are less noticeable on the dark colored interior.
Ultimately, you can’t go wrong with either.
They're both high-performing, durable, and elegantly designed, and they’re both made
in France by expert craftsmen.
And unlike many other brands, both operate their own production facilities which helps
maintain strict quality standards.
If you’re ready to buy or just want to learn more, I’ll link to websites that sell both
brands in the description of this video.
Those are affiliate links so I’ll earn a commission if you click and buy but at no
extra cost to you.
If you found this video helpful, check out this video where I break down the best Le
Creuset alternatives.
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Thanks for watching, we’ll see you in the next video.