Originally Posted by GB
I am curious if you are saying the black interior is better.
Not at all GB! Nope - just noting the interior color as one of the differences between LeCruset and Staub.
Personally, I don't have a problem seeing color changes cooking in a dark colored pot/pan - but, I grew up cooking in cast iron. Some people do have a problem with color perception depending on the background - so for some a light color (white enamel, bright aluminum, or stainless steel) would be better for the visual color cues. Others who can judge better against a dark color background would be better off with cast iron, dark anodized aluminum, or a black enamel surface.