I like Staub a little more, but there isn’t really “best”. There are many small differences, but none is big. For example, Staub cookware usually have dark or black interior enameled coating, whereas Le Creuset usually have their in white. A white background makes it much easier to see what your foods look like and useful in developing a fond or making a roux. However, white coating easily look stained.
The other difference is that Staub lid is more flat.
Staub is not inferior. There are at least two reasons why Le Creuset is more expensive. First, Le Creuset offers far wider color selection. This adds to their overall cost. Second, Le Creuset spends much more in marketing.
