Staub vs. Le Creuset: Which Dutch Oven is Better?

Maintenance

Winner: Le Creuset

While both Dutch ovens are dishwasher safe—a huge plus!—they’re both rather large pieces of cookware. And good news: You really don’t need to take up all of that room in the dishwasher. Both the Staub and Le Creuset Dutch ovens feature an enamel interior coating that’s exceptionally easy to wash by hand. Even stubborn bits of baked-on food come off with a little bit of scrubbing—especially if you use a touch of baking soda for abrasion or deglaze the pot with some water. Le Creuset does, however, squeak out the win. Its lighter interior means you can see grime better, and, because it’s slightly lighter than the Staub, it’s easier to handle at the sink. 

Line Offerings

Winner: Le Creuset

Both brands make mini, wide, and deep Dutch ovens in a variety of comparable sizes. No matter which one you’re leaning towards, you can find a suitable vessel for whatever specific task you have in mind—braising a big stew or serving individual custards. But Le Creuset ultimately takes the cake, since it offers nine size options while Staub only makes eight options.

Design

Winner: Le Creuset

Both Staub and Le Creuset’s Dutch ovens are all made in France, and feature easy-grab knobs and handles that allow you to comfortably carry the pot from countertop to oven while wearing oven mitts. Both brands also make Dutch ovens that have eye-catching silhouettes and come in a wide range of colors—they’re truly display worthy! The Le Creuset 5.5-quart Signature Round Dutch Oven, however, edges out in design because of its weight. It weighs 11 pounds, 4 ounces (with the lid), so it’s heavy but not unmanageable. The Staub Cast Iron 6-Quart Round Cocotte, on the other hand, weighs approximately 14 pounds. This can feel really heavy when you’re doing the dishes—and especially so when lifting an entire casserole out of the oven. 

Lid Design

Winner: Staub

Lid design is extremely important since Dutch ovens are designed to have tight lids that prevent steam from escaping, allowing the pot to better retain moisture and heat. This results in more robust flavors and more tender food. While both brands make good quality lids, Staub squeaks past Le Creuset because of how the lid is designed. The heavy-duty lid fully seals in moisture and dimpled spikes inside the lid help moisture evenly fall back on top of food. A nice little bonus: The ‘cochon’ (pig in French) knob on the lid is both cute and easy to grab while wearing oven mitts. 

Color Options

Winner: Le Creuset

Both Staub and Le Creuset’s Dutch ovens come in a wide range of colors. At the end of the day, you’d be hard-pressed not to find something you like in either brand’s offerings. If you shop Staub, you’ll have your choice of about a dozen shades available at any time, including classics like black and white, as well as more vibrant turquoise and burnt orange. Le Creuset takes things just a little bit further, offering approximately 20 different colorways. You’ll find everything from a soft meringue (a cream color) to a bold flame (an orange-red shade), plus options with brass handles. 

Price

Winner: Staub

There’s no question that both Dutch ovens are investment pieces. But if you’re really focused on budget and want a quality piece for a little bit less, Staub is the way to go. Both pieces are highly durable and meant to last for many years, but Staub is just a little bit cheaper. At the time of publishing, the price of the Staub Cast Iron 6-Quart Round Cocotte was $400, while the price of the Le Creuset Signature Round Dutch Oven was $420. 

Is the Le Creuset Signature Round Dutch Oven Worth the Price?

The Le Creuset Signature Round Dutch Oven is an investment, no question about it. But any good quality cast iron enameled Dutch oven, including the Staub 6-Quart Round Cocotte, will have a comparable price tag. However, the durability, performance, ease of care, and design of the Le Creuset speaks for itself. The Dutch oven is a superior piece of cookware, highly versatile, easy to clean, comes in a rainbow of shades, and is unequivocally built to last. I can’t recommend it enough, even if it is expensive. 

Why Trust The Spruce Eats?

Brigitt Earley has been reviewing cooking equipment and appliances for nearly 15 years. She also holds a degree in professional culinary arts from the French Culinary Institute (now the Institute of Culinary Education). In addition to writing for The Spruce Eats, she’s written for nearly a dozen other publications, including Good Housekeeping and Real Simple.