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Since it’ll last you the better part of a lifetime, a high-quality Dutch oven is one of the most important kitchen buys you will make. Anybody searching for one typically hits the same fork in the road: Staub vs. Le Creuset. They aren’t the only good Dutch ovens on the market, but these two French brands hold a special place in the minds of both home cooks and pros due to their reputations for longevity and quality. While they typically get equal pride of place in the window displays of high-end kitchen stores like Sur la Table and Williams Sonoma, is one actually “better” than another?
Having tested pretty much every Dutch oven available for purchase in the US myself, I can say that there are certain qualities that make these Dutch ovens different from one another, it isn’t so simple to crown one as the absolute best.
STAUB Cast Iron Dutch Oven 5.5-qt Round Cocotte
Le Creuset Signature Ceramic Dutch Oven
Whether you’re currently shopping for a Dutch oven or are merely curious about what distinguishes these beloved pieces of cast-iron cookware from one another, this guide should answer all the questions you might have about Staub versus Le Creuset versus every other Dutch oven out there.
What makes a good Dutch oven good?
Dutch ovens are heavy-lidded, enameled cast-iron pots designed for slow-cooking preparations, especially those that split cooking time between the stovetop and the oven. The cast iron in a Dutch oven has excellent heat retention, and the enamel coating serves as a protective layer from rust and acidic foods without the need for a typical cast-iron seasoning layer. While they are prized for braises and stews, enameled cast-iron pots are pretty versatile; they’re well-suited to baking bread and deep frying as well.
The best Dutch ovens are easy to maneuver, relatively lightweight, and have tight-fitting lids that minimize the amount of moisture that can escape from the pot during cooking. In our product testing we found nearly all of them capable of braising pork, searing chicken thighs, simmering soups, and baking no-knead sourdough with comparable execution. Some had cold spots here and there, but heating inconsistencies are typical with all cast-iron cookware and are typically undetectable if you’ve thoroughly preheated the pot for 10 to 15 minutes. (If you’re really concerned about even heating, reach for your stainless steel instead.)
When you get down to it, the differences between different Dutch ovens is not as apparent in the quality of the food they produce. Physical characteristics like size, weight, handle shape, enamel interior and durability play a far more significant role in how we evaluate them.
What makes Staub and Le Creuset Different?
A couple well-loved Staub and Le Creuset from the test kitchen.
