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[quote=Anonymous][quote=Anonymous]OP here. I've never even heard of Staub before this thread, and am in my mid-20s, so I'm not sure what all the buzz is about. I HAVE, however, heard exclamations from many cooks, older and younger, regarding their Le Creusets but wanted to get some other opinions on whether they're worth the $$$. I will look into Staub but probably end up asking for an LC for Christmas! I need one that's at least 6+ quarts, so I'm looking at the 7 1/4 qt size.[/quote]

If you are buying a fairly large dutch oven, the fact that Le Creuset is a bit lighter than Staub may matter to you.

You may already have found this, but here is a recent discussion from Chowhound that gives people's perspectives:

http://chowhound.chow.com/topics/851505

Basically, most people agree that it comes down to personal preference - whether you like a light or dark interior (the material being the same, both enamel), which you like better visually (some people get excited about the rooster on Staub's coq au vin pot, which I personally find kitschy), etc. Both clean up equally well, but the Le Creuset, since it has a light interior, may show discoloration after prolonged use at higher temperatures.

Le Creuset is known for its excellent customer service and warranty, and will usually even replace pots that are broken due to your fault. Also, FWIW, they have recently improved their enamel and composite knobs, which are now rated to temperatures near 500F.

Overall, both brands are great, and while I do think they are a bit overpriced, they are worth the money, IMO.[/quote]

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