@dhonda67
I do think it is easier to see how much browning occurs in a Dutch oven with light colored enamel. But when I use my cast-iron skillet to sear meat, I never worry about how much I’m browning the meat. Then again, I guess if manufacturers could make unenameled cast-iron pans in a light color, I suppose they would do it and people might prefer it!
@PCHDX
They are both pretty great but staub has those bumps inside the lid that helps trap moisture and cook things faster.
@cadthunkin
Now that was a battle! I barely survived.
@curtismatsune3147
I have a Le Creuset round wide for big cooks and a Staub 24 cm (4 qt) for smaller ones. Love them both.
@aliciaerickson9862
Le (Luh) Creuset has better handles. You can firmly grab it. Don’t drop the roast.
@sagi_tech_n_stuff
Or none.
@ptg01
Lifelong LeCreuset owner her... Since the 1970's !
@UltraMega429
Bare cast iron wins!
@guyjordan8201