That sure is a really nice stash of ECI. I think the colours are stronger and brighter om the Staubs, and they are mostly better looking then le Creuset. Also the black enamel inside Staubs are better suited for searing. The only downside I see with Staub is that they are more wobbly on glas cooktops, but doesn’t matter on gas. 
The weird looking black pot with a casserole handle is something they call a cassadou. It’s 26 cm and really good for many stuff. See it as a bit taller sautepan with a nice flat bottom. And a really beefy thick and heavy lid. It’s my only le Creuset with black enamel(like inside Staubs) so it also Sears pretty well. I use it about once a week.
Other then that I mostly use the blue tall 26 cm Cocotte for stews and meat that must simmer for a long time.
