Collection: Cookware

Cookware: Dutch Ovens, Skillets & Sets
The right cookware doesn't just make cooking easier, it makes it worth doing. This collection brings together three of the most respected names in cast iron and enameled cookware: Le Creuset, Staub, and Smithey. These aren't pieces you replace every few years. They're the kind of cookware that gets better with use and earns a permanent spot on the stove.

Le Creuset's enameled cast iron dutch ovens are built for slow cooking, braising, bread baking, and soups. Pieces that go from the oven straight to the table and look good doing it. Staub's dutch ovens and frying pans share the same cast iron backbone with a matte enamel finish that develops character with every use. Smithey's cast iron skillets are polished to a smooth cooking surface that builds a natural nonstick patina over time, good for searing, roasting, and finishing dishes in the oven.

Le Creuset vs. Staub
Both are enameled cast iron dutch ovens built for the same kinds of cooking,  braises, soups, stews, bread  and both will last decades with proper care. The main differences come down to the finish and lid design. Le Creuset uses a lighter enamel interior that's easy to monitor browning and cleanup. Staub's interior is a darker matte black enamel that's more forgiving with high-heat cooking and develops a natural seasoning over time. Staub lids also have small spikes on the interior that self-baste food as it cooks, which suits braises and slow-cooked dishes particularly well. If you want something that looks bright and classic on the stovetop, Le Creuset. If you want something that leans a little more utilitarian and develops character with use, Staub.