Anonymous wrote:When I see a worn LeCreuset in the kitchen of an older woman (60+), I think, "Excellent cook."

When I see a Staub in the kitchen of a younger woman (<50), I think, "Serious cook."

When I see a LeCreuset in the kitchen of a younger woman (<50), I think, "Wants to be a better cook/has more money than experience."

Such pseudo-chef snobbery and stupid stereotyping. So it's ok for a 65yo woman to use Le Creuset, but the under 50yo should have realized that Staub is what is now "in" among people who consider themselves serious cooks? What if the woman just likes the nearly 90 year old tradition of Le Creuset (vs the only 40 or so years that Staub has been around), or comes from a family of excellent cooks and just sticks to what her parents have used for ages? And where do men fit into your scheme? Is it ok for them to use Le Creuset? Really, your comment is not only stupid but also sexist.

The bottom line is, both Le Creuset and Staub make excellent Dutch ovens. What you use comes down to personal preference. Choosing one or the other isn't an indication of being a better or lesser cook.

OP, sometimes Williams Sonoma has sales on Le Creuset stuff - if you go to the stores, there's often a table where they have sale stuff and sometimes the Dutch oven is in there.

I love my Le Creuset. This time of year it doesn't even make it back into the cabinet between uses. It's literally the only piece of cookware I own that made the transition from gas at our old places to electric glass cooktop at our new house (hate it but that's another thread).

Anonymous wrote:When I see a worn LeCreuset in the kitchen of an older woman (60+), I think, "Excellent cook."

When I see a Staub in the kitchen of a younger woman (<50), I think, "Serious cook."

When I see a LeCreuset in the kitchen of a younger woman (<50), I think, "Wants to be a better cook/has more money than experience."

What a silly list!
I bought all my Le Creuset pieces in my mid-twenties. Almost 20 years later they are still my most treasured kitchen items, used almost every day.

Anonymous wrote:

Anonymous wrote:When I see a worn LeCreuset in the kitchen of an older woman (60+), I think, "Excellent cook."

When I see a Staub in the kitchen of a younger woman (<50), I think, "Serious cook."

When I see a LeCreuset in the kitchen of a younger woman (<50), I think, "Wants to be a better cook/has more money than experience."

When I see a silly list like this, I think "stick up her ass."

And certainly not a really serious cook herself, but one who likes to adorn herself with what she thinks are the accoutrements of a professional chef.

Anonymous wrote:When I see a worn LeCreuset in the kitchen of an older woman (60+), I think, "Excellent cook."

When I see a Staub in the kitchen of a younger woman (<50), I think, "Serious cook."

When I see a LeCreuset in the kitchen of a younger woman (<50), I think, "Wants to be a better cook/has more money than experience."

When I see a silly list like this, I think "stick up her ass."

No - I don't recommend Dutch ovens. I hate it when DH does that...

Anonymous wrote:When I see a worn LeCreuset in the kitchen of an older woman (60+), I think, "Excellent cook."

When I see a Staub in the kitchen of a younger woman (<50), I think, "Serious cook."

When I see a LeCreuset in the kitchen of a younger woman (<50), I think, "Wants to be a better cook/has more money than experience."

What a silly way to stereotype. As you can see on this thread, many Staub owners aren't even aware of what the interior surface of their pot is really made of. They have just bought into a different kind of hype, one that somehow deems itself more exclusive than the Le Creuset hype. I see that you have, too.

FWIW, I own both, and I think that both have their merits, but are both overpriced.

Anonymous wrote:When I see a worn LeCreuset in the kitchen of an older woman (60+), I think, "Excellent cook."

When I see a Staub in the kitchen of a younger woman (<50), I think, "Serious cook."

When I see a LeCreuset in the kitchen of a younger woman (<50), I think, "Wants to be a better cook/has more money than experience."

My Dutch oven was a gift. How do you take account of that with your little arbitrary rules?

When I see a worn LeCreuset in the kitchen of an older woman (60+), I think, "Excellent cook."

When I see a Staub in the kitchen of a younger woman (<50), I think, "Serious cook."

When I see a LeCreuset in the kitchen of a younger woman (<50), I think, "Wants to be a better cook/has more money than experience."

Anonymous wrote:Goose Down Duvet.

Even better with a flannel blanket under the goose down.

Le Creuset and Staub are made in France. Less expensive enameled cast iron is made in China. I have seen discount LC and Staub pieces occasionally at Home Goods.

I've had both the Staub and Le Creuset, and when we moved, I gave away the Staub. I think the Staub was more beautiful and I liked the nubs on the inside lid, but I didn't like the metal handle (out of instinct I always grabbed it and burned my hand - stupid, I know) and I didn't love the black interior -- maybe it's just me but I found that the lighter interior of the LC made it easier to see and monitor what I was cooking. I've had my LC Dutch oven for 8 years and it has held up wonderfully - no chips or cracks. Cleans up very easily even with crusted-on food. The inside has this lovely patina now, and I think I have used it nearly every single weekend.

Anonymous wrote:I got a LC Dutch oven as a wedding gift 5 years ago and use it just about every day. It does have a small chip in the enamel on the cooking surface of the pot despite careful handling. I love it and think it's great, but I'll also throw out there that we bought my mom and MIL the Lodge 7.5 qt Dutch Oven. They both rave about it (and both have smaller LC pieces so a pretty direct comparison). It's usually about $80 on Amazon and has great reviews.

If you get a warranty form from the Le Creuset website and follow the process (which involves mailing in your Dutch oven at your own expense), they will most likely send you a new one for free.

One of my Le Creusets (likely one of second quality bought at TJ Maxx) developed a very small crack in the bottom over the years. I mailed it in and received a new pot.

Anonymous wrote:

Anonymous wrote:Staub.

I second Staub, certainly over Le Creuset.

It has a metal knob not plastic, a black cast iron interior which is better for browning and easier to keep clean, and the nubs/spikes in the lid to help condensate liquid to drip back in the pot.

Actually, the Staub dutch ovens have a matte black enamel interior, not bare cast iron. It is easier to clean because you cannot see discolorations due to the dark color.

I own both and have never noticed a difference in performance.