Q Which are better Cast Iron Pans - Staub or Le Creuset?

A I have to say that I have come down in favour of Staub rather than Le Creuset, even though Le Creuset is the better known brand.

Here are my 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.
• 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
• 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

I hope this helps answer the question. The Le Creuset pans are good quality pans, but in my experience, Staub are better.