I believe they are of comparable quality. Although it will eventually show the signs of use, I prefer the white interior of Le Creuset. It is easier to observe what is going on with white. The Staub has those little spikes on the underside of the lid, supposedly to promote condensate dripping and basting the food. I find that gimmicky. I would prefer either a clad piece or tinned copper (old). Neither LC nor Staub is particularly even heating on the stove top.
Tim
