Enamel Cast Iron Pots and Pans: Staub vs Le Creuset Guide

Enamel cast iron pots and pans are a fixture of French kitchens, and after a lot of reading and comparing, I’ve chosen the two pieces for my own: a Staub 26cm cocotte for soups and slow braises, and a 28cm Staub Chistera sauteuse (a braiser in English) for everyday cooking and gratins. Both Staub, and both made in France!

They’re expensive, there’s no hiding that, so before spending that kind of money on something that should last a lifetime, I wanted to know exactly what I was paying for. This guide is everything I found out: where enamelled cast iron (or enameled, if you’re in the US) comes from, what it’s good at, how Staub and Le Creuset differ, and how to look after a pot so you can hand it down to your children one day.

A short history of cast iron cookware

Cast iron cookware has been around much longer than most people realise. Iron was being cast in China as early as the 5th century BCE, and by the Han dynasty, around 2,000 years ago, cast iron cooking pots were in everyday use. People loved them for exactly the same reasons we do today: they hold heat beautifully and last practically forever.

The technique eventually spread to Europe. In 1707, an Englishman called Abraham Darby patented a way of casting iron pots in sand moulds, which made them cheaper and more consistent to produce. Cast iron pots found their way into ordinary homes across Europe, and the Dutch oven, or cocotte as we call it in France, became a kitchen essential.

Le Creuset: the first enamelled cocotte

Fast-forward to 1925 and the village of Fresnoy-le-Grand, in the Aisne in northern France. Two Belgian industrialists, Armand Desaegher, a casting specialist, and Octave Aubecq, an enamelling expert, met at the Brussels Fair and decided to combine their skills. They set up a foundry in Fresnoy-le-Grand and made their first cocotte that same year.

They chose a fiery orange inspired by the glow of molten cast iron. It’s called Volcanique in France, Volcanic in the UK and Flame in the US, and it’s still made today. Le Creuset, which means “the crucible”, celebrated its 100th birthday in 2025, and its cast iron is still made in that same foundry. Each piece is cast in its own sand mould, which is broken once the iron has set, so every cocotte is slightly unique.

Staub: the Alsace cocotte

Staub is the younger of the two, founded in 1974 in Alsace, a region known for its hearty, slow-cooked dishes. Francis Staub, the grandson of a cookware merchant, designed his first cocotte in an old artillery factory in Turckheim, near Colmar.

His best-known idea is the lid. Staub lids have little spikes, or picots, on the underside, which collect the steam as it condenses and let it drip back down over the food. That’s why Staub calls its cocottes self-basting.

Paul Bocuse, the famous three-star chef from Lyon, was a long-time Staub fan, and you’ll see Staub cocottes in a lot of French restaurant kitchens. In 2008, Staub was bought by the Zwilling group, but it still works as its own brand, and its cast iron is still made in France, at the Staub foundry in Merville, in the north.

Why enamel cast iron pots and pans are different

Pick up a cast iron casserole after a thin steel pot and you’ll feel the difference straight away. Cast iron’s great talent is heat: it takes a while to warm up, but once it’s hot it stays hot, and it spreads that heat evenly across the base and up the sides.

What an enamelled cast iron Dutch oven is good at

Slow cooking and braises

This is where a cocotte really earns its place. A stew likes three things: steady heat, a heavy lid and time, and a cocotte gives you all three. Once the pot is up to temperature, you can turn the heat right down and let the iron do the work, so a Mushroom Bourguignon simmers gently without ever boiling hard. (Why enamel cast iron works)

The heavy, close-fitting lids make a real difference too. Steam condenses on the underside and drips back into the pot, which keeps everything moist. Staub’s spikes spread the drops over the food, while Le Creuset’s smooth lid sends more of the moisture back down the sides. Either way, you get that “cooked slowly all afternoon” flavour without having to keep checking.

Bread, gratins and oven cooking

Plenty of people buy a cocotte for stews and end up baking bread in it more than anything else! The closed pot traps the steam from the dough, which gives you a thick, crackly crust, and the heavy base browns the bottom of the loaf properly. (Cast iron for baking)

Gratins such as Tartiflette and Brandade de Morue love cast iron too. The edges brown beautifully, and you can start your onions or béchamel on the hob, then slide the same pot straight into the oven. Fewer dishes to wash, and the pot looks lovely in the middle of the table.

Everyday cooking

The romantic image is all slow braises and Sunday lunches, but a cocotte is just as useful midweek, for a pumpkin soup, a risotto or a big batch of tomato sauce to portion and freeze.

Because enamelled cast iron doesn’t react with acidic ingredients, you can simmer wine, tomatoes, lemon and vinegar in it without any metallic taste. You can also keep leftovers in the same pot in the fridge once they’ve cooled, which is handy if you like cooking once and eating twice.

Staub vs Le Creuset: how they differ

People often talk about Staub and Le Creuset as rivals, but they’re really two French cousins with slightly different personalities. Both make excellent pots, so it mostly comes down to how you like to cook.

Weight and handles

Staub cocottes have slightly thicker walls, so they feel heavier and very steady on the hob. The handles sit close to the pot, which saves space in the oven but can feel a bit snug with thick oven gloves.

Le Creuset is generally a little lighter than the same size from Staub, which helps when you’re lifting a full pot out of the oven. Its side handles are wider and more open, so there’s room for bulky gloves. If lifting heavy cookware is hard for you, that’s worth keeping in mind.

Lids and moisture

Both pots cook beautifully. Staub’s thicker walls and dark interior hold on to heat, which is great for browning, so medium or low heat is usually plenty. The matte black enamel also hides stains well.

Le Creuset’s pale interior makes it much easier to see what’s happening at the bottom of the pot, so you can tell when onions are turning golden or when a sauce is about to catch. On the other hand, it shows stains more over the years.

Heat and the interior colour

Both pots cook beautifully. Staub’s thicker walls and dark interior hold on to heat, which is great for browning, so medium or low heat is usually plenty. The matte black enamel also hides stains well.

Le Creuset’s pale interior makes it much easier to see what’s happening at the bottom of the pot, so you can tell when onions are turning golden or when a sauce is about to catch. On the other hand, it shows stains more over the years.

Is enamel cast iron worth the money?

There’s no way around it, a good cocotte is expensive. A 24cm round cocotte is about the size most people start with. In November 2026, that’s around £319 for a Le Creuset Signature in the UK (often less on sale) and around €309 for a Staub in France, while a 5.5 quart cocotte from either brand costs roughly $420 to $435 in the US. Prices change a lot with sales and colours, so check before you buy. So why do people keep saving up for one?

1. They last

Looked after well, a cast iron pot can outlast its owner. The enamel protects the iron from rust, and there’s no non-stick coating to peel away after a few years. There’s something rather lovely about cooking a Ratatouille in the same cocotte your grandmother used.

2. They’re consistent

Thin pots can warp, develop hot spots and scorch easily. Heavy cast iron stays flat, heats evenly and gives you the same result every time.

3. They do almost everything

A 24 to 28cm cocotte can make soup, stew, bread, gratins and even desserts. It works on gas, electric, ceramic and induction hobs, in the oven, and usually under the grill too.

And if you do the maths, a £300 (about $400) cocotte used twice a week for 30 years works out at around 10p per use, or about 13 cents. Not bad for something you could pass on to the next generation.

What about cheaper enamelled cast iron pots?

You don’t have to buy Staub or Le Creuset to cook well in enamelled cast iron, and plenty of cheaper pots do a very good job. If you’re looking at a less expensive one, here’s what’s worth checking:

• A thick, heavy base, for even heat.
• A lid that sits snugly, with no rocking.
• Smooth, even enamel inside, with no bubbles or rough patches.
• An oven-safe knob, as some plastic knobs only go up to around 190°C (375°F).
• A proper guarantee. With cheaper pots, the enamel is usually what wears out first.

You can also find good second-hand cocottes in France at vide-greniers and brocantes, and Le Creuset even holds a big clearance sale in Paris (in 2026 it was at the Espace Champerret in September, with around 50% off). If you buy second-hand, check the inside for chips and cracks in the enamel.

How to care for enamel cast iron pots and pans

The good news is that these pots don’t need babying, just a little common sense.

Heat	Let the pot warm up gradually instead of turning the heat straight up to maximum. Never pour cold water into a hot pot, because sudden changes in temperature are the main enemy of enamel.
Utensils	Use wooden, silicone or plastic utensils to keep the inside looking its best. Staub’s matte black enamel copes better with metal, but gentle is always safer.
Cleaning	Warm water, a little washing-up liquid and a soft sponge are all you need. For stuck-on bits, leave the pot to soak for 20 minutes, then use a nylon brush.
Dishwasher	Both brands say their cast iron can go in the dishwasher, but both recommend washing by hand to keep the enamel glossy.
Staining	Pale interiors can discolour over time. A paste of bicarbonate of soda (baking soda) and water works well on light stains, and both brands sell their own cleaners too.
Storage	Store the lid slightly ajar or separately, so air can circulate.

How to choose the right cast iron Dutch oven

They’re all lovely to cook with, so it’s really about what suits your kitchen and your household.

FAQ

Over to you

You don’t need to buy every piece at once, and I certainly won’t! Start with the one you’ll use every week, usually a round 24 or 26cm cocotte, and add a sauté pan or an oval dish later if you find you need them. Over the years, a good enamelled cast iron pot pays for itself many times over.

Do you already have a Staub or a Le Creuset, or one you inherited from a parent or grandparent? Tell me in the comments what you cook in it most. I’d love to know which one you’d choose first.

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