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Staub and Le Creuset have been at each other's throats for as long as I can remember. With this pot, I think there's finally a clear reason (lol) to pick one or the other. Creusaders all clamor for the two-tone gradients and that white interior that makes it easier to see fond developing. Meanwhile, Staub devotees will (accurately) claim that the texture of the Staub makes the black color worth it. I think Staub's got a good claim to best texture, but not because of the browning that everyone talks about... It's all about the way it wears. Le Creuset's smooth finish is prone to crazing. Hell, if you look at it wrong in the first couple months, you'll wake up to find a web-like network of hairline cracks spread across the whole pan. Staub's finish isn't prone to crazing and in-fact, because of the quartzite embedded in it, it grinds down rather than chipping and cracking. Frankly, it's a huge improvement for both beginners AND experienced dutch oven enthusiasts. On top of that, they went ahead and tacked on a glass lid, which is far superior to a solid cast iron lid for most tasks. Pack it up folks, this game's over and it's not close.