Staub vs. Le Creuset
I have two staub pots one five quart and the try me offer of the two quart (normally 100 but half off for a limited time). I know many users have the QVC staub basix line but I am interested from users who have used Staub and Le Creuset as to which one they prefer. I saw Gordon Elliot, on the Geniune Article, he said staub was better(worldly chef's use it?). I only dislike having the dark enamel interor but the picot under the lid and the beautiful colors make up for this slight imperfection.
However I was going to get the larger 8 quart from Le Creuset in white. Stay with a Staub or go with the Le Creuset?
Here is a link that might be useful: Try Me Staub(Look at the Chartreuse Color)