The story of Staub

We’ve written plenty about Le Creuset here at EYB, whether to announce their new must-have colors or a big sale, but there is another French cookware maker that also deserves our attention: Staub. Their products, while similar in many ways to Le Creuset, have subtle but important distinctions, as explained in an article by The Lux Cut that explores the story of Staub cookware.

Both Staub and Le Creuset produce heavy duty, enameled cast iron cookware that often become family heirlooms. They are also similarly priced and made in Europe. Staub has several factories on the continent, and according Staub’s chief marketing officer Joanna Rosenberg, the company prides itself on sustainability. “These factories have people who’ve been working in them for generations and generally live very close to the factory. And their concept of sustainability is: This is the community they’re from for generations, and they plan on being in for generations. [There is] respect for the land and the water and the air quality.”

Rosenberg also explains the three main differences between Staub and LC, which include the glaze both on the inside and outside of the pots, the handles, and the way the lids are formed. I appreciate the little spikes on the undersides of the Staub lids that provide condensation points so the moisture doesn’t just travel to the outside of the lids. This design was a collaboration between legendary chef Paul Bocuse and Francis Staub, the founder of the company. All Staub pots feature dark interiors and metal lids, which allow for for baking at higher oven temperatures. Although both Staub and LC come with high price tags, you can’t go wrong with either as a long term cooking investment.