Founder STAUB focuses on black enamel. Suitable for cooking greasy and dark dishes. And its lid handle is metal, which is suitable for putting in the oven.

White enamel is mainly LE CREUSET's. Suitable for making soup, especially light-colored soup. Of course you can blow things up. And there are many colors, and it looks good. Personally, I think white enamel cooking will look better if it is directly used as a container. Because of the design problem of the pot cover, there is no problem of the screw depression of STAUB.