I have come down in favour of Staub Casseroles or Cocottes rather than the Le Creuset version, even though Le Creuset is the better known brand.

Here are some reasons:

• Staub pans are the brand most favoured by the professional chefs. That speaks volumes, in my mind. Indeed, Staub is far better known in professional kitchens than by the general public. As Staub was launched as a retail product a long time after Le Creuset, it will take a long time for Staub to get as well known in the High St as it should be - a great deal due to the absolutely fantastic job that Le Creuset has already done on its marketing.
• For those particularly interested in slow cooking on the hob in the traditional French cooking style, the "dimpled" Staub lids that promote self basting, are absolutely marvellous
• Staub's renown black, interior will quite literally, last years and years. The Le Creuset cream interior, in my experience, loses its non stick qualities over time
• The depth of Staub's enamel (it has 2/3 coatings inside and out), not only gives the pan's a very strong coating but gives a really beautiful depth of colour
• The Staub lid knobs are made of brass and nickel - very good quality and attractive

So in conclustion, alhtough the Le Creuset pans are good quality, t in my experience, Staub Casseroles are better.