>>21655262
>>21655248
From what I understand, both Staub and Le Creuset are limited by their lid handles.
Staub is 500F standard, Le Creuset's lid has a black knob that can only do ~400F, but they also have metal knobs that will do 500F like Staub.
Staub, I believe says their Dutch ovens are good up to 900F without the lid. Le Creuset doesn't have a temp range listed for thiers without the lid.
Also because Le Creuset has a white interior the higher temps used for baking can cause discoloration if any oils are present, as they'll polymerize to the surface whereas Staub has a black interior making it a non-issue.
Conversely, the white interior for Le Creuset can help you observe browning of meat, which can be a benefit for some people, though the black interior of Staub supposedly allows for a higher searing temp and thus a slightly better sear on your meat compared to Le Creuset.
These are all generally pretty minor differences in use, though and they can generally be treated similarly during use.
