Le Creuset vs Staub Dutch Oven

My aunt has a Le Creuset Dutch oven in that signature flame orange. She got it as a wedding gift 20 years ago and it still looks like it could be on a store shelf. The enamel hasn't chipped. The color hasn't faded. Press the lid down and you can hear the seal. I held a Staub at a kitchen store last week. Similar weight, maybe slightly heavier. But the finish is matte black with a rougher texture inside that they claim helps with browning. Le Creuset is the name I grew up hearing, the one that sits on the counter like a trophy. Staub is the one chefs apparently prefer because the lid has bumps that drip condensation back onto the food. I trust the Le Creuset more because I've seen it last a generation. The Staub was $80 cheaper for the same size, though, and the dark enamel hides stains better. Both feel like you're holding something important when you lift them. The dense weight in your hands says this pot will outlast you.