I have to preface my comments with a note that I bought almost all my ECI well over a decade ago, so I can’t comment on recent changes that may have occurred with buyouts and whatnot. When I was buying, Staub was not cheaper than LC. I purchased Staub, LC, and the much, much cheaper Lodge ECI. I have often cooked in other people’s kitchens, so I’ve also paid attention to the less expensive ECI that folks have gotten from Costco and other places.
To me, you can get good results cooking in any of these. The main difference has been how the finish holds up. My Staub has the most use, and the interior and exterior finish is as good as new. No chips, no scratches, no scuffs. I also personally like the black interior of the Staub for the way it browns and releases foods. The LC has been the next best for the finish holding up. No chips, but the exterior does scratch and scuff. The pots perform well, but for searing foods, I don’t like the LC interior as well as the Staub. The Lodge has a light interior similar to LC. The pots perform just as well, but the interior discolors more, and the exterior has been prone to chipping. As for the other brands that I’ve seen in the kitchens of friends and family, I find they are also prone to chipping, even more so than the Lodge, and that sometimes includes the interiors. Overall, I have found Staub to be the best quality and the best finish, but my experience is not with any of these cheaper versions that may have come out in recent years.
