Staub 7-Quart Round Dutch Oven vs 7 QT Enamel Cast-Iron Dutch Oven

The Staub is the better pot for anyone who braises, browns and caramelizes often: its matte-black enamel interior develops a seasoned surface that sears deeply and releases food cleanly, and the spiked lid bastes continuously. The sage enameled cast-iron Dutch oven is the broader-value pick: it matches the Staub on capacity, oven safety and stovetop range, adds a grill pan and silicone lid, and carries a far larger body of owner ratings. Build on both is thick cast iron; the Staub's fit, finish and French enamel work are the finer of the two, and owners of both report years of service with no chipping when hand washed.

• Choose the Staub 7-quart Basil Round Dutch Oven if you braise and sear often and want the matte-black interior, spiked self-basting lid and tighter French build.
• Choose the 7 QT Enamel Cast-Iron Dutch Oven if you want the same capacity and heat performance plus a grill pan and silicone lid, backed by thousands of owner ratings.