Tragic that whoever made it didn’t even read what they generated. They make nice cookware though…
I prefer Le Crueset for one key reason: they are light colored on the interior surfaces rather than Staub’s black interiors. The light color allows me to much better see what is going on, particularly when browning.
In my experience the black interiors in Staub and Chasseur, which are not easier to clean, at least look brand new when you prime them with a little olive oil between cooking sessions. Which is a good idea generally, for cast iron, enameled or not.