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Staub or Le Creuset?

I'm in the market for a dutch oven, but I can't decide between Staub or Le Creuset. I don't know anyone with a Staub, but I really like the looks of it. However, Le Creuset seems to be much more popular. I'm guessing I can't go wrong between either, but I wondered about cleaning. The Le Creuset seems like it would be easier to clean. What do you have & how do you like it? Also, what do you use it for?

asked by Stephanie G almost 5 years ago
18 answers 25075 views
0f493ab9 068f 4498 ba2c 95c992214d52  sit2
Sam1148

Sam is a trusted home cook.

added almost 5 years ago

Emile Henry. Great stuff. I don't have a stock pot yet but I love the tagine and the surface and the evenness of heat. Even on my gas top range.
As for cleaning, it's dishwasher safe. But sometimes I do have to take a paste of barkeepers friend and green type sponge and rub it for little baked on oil spots.
http://www.emilehenryusa...

22b9ddc9 fc61 48a3 949e dee341974288  liz and dad
added almost 5 years ago

I recently purchased a made-in-france Costco version. It's awesome. Not sure if they have them still, but worth checking out. It was $70. http://reviews.costco.com...

4f98639e b8b3 42cd 9b01 ec8a503c5fdd  2010 09 15 14.22.07
added almost 5 years ago

I've used my Le Creuset dutch ovens (large and small) for almost twenty years. They are wonderful for both in-oven and stove top cooking. These are cheerful workhorses, and go from oven to stove top to fridge without complaining. They each have small scratches in the interior surface from metal utensils, and minimal staining on the interior, neither of which is an issue for me. Wooden utensils are best to prevent scratching. When there is seriously baked-on food, I find that filling the bottom with hot water and adding just a small shot (a tablespoon or so) of Clorox does wonders.

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added almost 5 years ago

We have many Le Crueset pots and have many for over 20 yrs. look around if have any outlet malls around you since Le Creuset has outlet stores. Also the Chopping Block in Chicago is closing out discontinued colors at nice discounts .

E1c84c0e 1540 4c5e 887a d245a9bccece  bindery rev
added almost 5 years ago

I have had many of my Le Creuset pots for over 30 years. Tough, durable workhorses, and easy to clean. I've admired the Staub colors but the pots aren't as easy to handle as the Le Creuset...

1e78f34c 0999 4079 bd2c c519a9101b4a  stringio
added almost 5 years ago

Go with Le Creuset, the thing that makes them special is the way that the enamel layers are baked on, there are many layers an they are all baked on individually to form a stronger bond and to build a lasting nonstick surface.

783b5334 3415 40c6 8994 2245307bc4b2  img 0036
added almost 5 years ago

I have both a Staub (4 Q ) and a knock-off Le Creuset (6 Q). I love them both............And, both of them are the only pots I really use for all kinds of things. I love the handle design of the Staub, but the inverted divets on the bottom do make it slightly harder to clean. Either way, I wouldn't want to cook w/o either one of them. I don't think you can go wrong either way........

783b5334 3415 40c6 8994 2245307bc4b2  img 0036
added almost 5 years ago

My knock-off came from Sam's Club. And, honestly, it's really good and I paid less than $50 for it a couple of years ago. I think they still have them...

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added almost 5 years ago

I LOVE my le creuset pot! I have never used a staub but I can't imagine Anything being better than le creuset. Not to mention it is dream to clean everything comes off easy

44ab0c7a ec9f 4e93 a501 2d12a3a2a972  open uri20140212 15440 1oiwbnz
added almost 5 years ago

Love, love, love my Staub!

84baef1b 1614 4c3d a895 e859c9d40bd1  chris in oslo
Greenstuff

Chris is a trusted source on General Cooking

added almost 5 years ago

Like sam1148, I'm an Emile Henry flameware pot convert. I also have a Le Creuset, which was my workhorse for many years. And I've given the Staub coq au vin pot as a gift. I would say that you can't go too far wrong with any choice. The advantage of Le Creuset over Staub is the light-colored interior, which helps you see what you're cooking. The advantages of Staub over LC are the dimples on the lids, which help with "self-basting," and the knobs, which don't need replacing to be put in a hot oven and look really, really cool. (The standard LC knobs are plastic. You can get metal ones for about $10. The Staub ones are more likely to be little metal works of art. )The advantages of the Emile Henry are that it also has those dimples, plus there's something wonderful about cooking in clay.

84baef1b 1614 4c3d a895 e859c9d40bd1  chris in oslo
Greenstuff

Chris is a trusted source on General Cooking

added almost 5 years ago

As for cleaning--they are all pretty tolerant, but it depends on your standards. The light color of the interior of the Le Creuset is a bit of a problem, as it stains. You can soak it with a little bleach, but the staining returns. Alsom after some years, the enamel on my LC wore away. leaving the rim open cast iron--what this meant was that I had to dry it right away or I'd have a ring of rust. Presumably, something similar could happen with the Staub, but it's impossible for the Emile Henry flameware.

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added almost 5 years ago

I'm very intrigued by the Emile Henry. I have an EH casserole and love it. It cleans up beautifully and looks as pretty as the day I got it. Is the dutch oven the same finish? The casserole is very silky and shiny. I never considered the EH because I didn't know they made dutch ovens.

84baef1b 1614 4c3d a895 e859c9d40bd1  chris in oslo
Greenstuff

Chris is a trusted source on General Cooking

added almost 5 years ago

The finish is a little different, but it also cleans up beautifully. It's the same color inside and out. Check it out at http://www.emilehenryusa...

D347253b 88e5 4ba1 ab1b 7b10260231b2  stringio
added almost 5 years ago

I have both Staub and LC, I love both. I use Staub more because it's my soup and braising por.

D347253b 88e5 4ba1 ab1b 7b10260231b2  stringio
added almost 5 years ago

I have both Staub and LC, I love both. I use Staub more because it's my soup and braising por.

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added almost 5 years ago

I have been using Le Creuset for 47 years when I was given a turquoise Dutch oven in 1965 as a wedding gift.I have since passed the original on to my daughter and am using a newer version. Still the same great quality. I disregard the interior staining and consider them proof that this is a hard working utensil. I recently purchased a small Staub Cocotte since I usually cook for two now and Love it. The Staub colors are great. The choice is yours since both will serve you well for years.