Currently in the market for a new cast iron enamelled 'does everything' pot for stews, soups, etc., and having to recycle my old Le Creusett of 20 years which had an unfortunate cooking accident, I have been reading a lot of posts, old and new. What I have gathered is that the weight of the Staub is perhaps a bit more (but better heat retention and distribution on the bottom?), and the interior is black,...enamelled but not smooth like LC. Just thinking, but for those cooks who feel that searing meat first in a plain cast iron pan is better than in a dutch oven, this is a totally 'black' cooking surface as well (referencing those who feel cooking in Staub's black interior is too difficult as far as sear vs burned). After years, and many LC's, which I do really love, but don't like the staining after time I am probably going to try a Staub (after finding a great deal on Consiglio's up here in Canada). You can hear either side saying that their lids seal best, or sites that tested evaporation during cooking that felt that both were identical. All I can say is that my 12", recycled LC did allow steam escape in a few spots, and therefore not 'perfect' as far as a 'sealed' cooking vessel, which would have needed additional alum. foil. In the end, there seems to be more personal preference than hard and fast 'better vs best'.