Enameled cast iron: white vs black interior?

Le Creuset is the shit if you have money, but so is Staub. Real difference between the two would be weight and interior color...and the staub "innovative" lid

Le Creuset's "Cream" or "sand" finish shows both food browning and enamel staining. Staub hides both, or so they say. I know it is only cosmetic staining and not really a function issue as much as chipping is. But whwen there's an option to hide it why not? Also, is fond development really that hard to notice on Staub? But is it still perfectly usable?

I'm torn between both but leaning toward Staub's approach for now as this post reads. Problem being, the entire market prefers the other to my preference. And market doesn't just form one way or another for no reason, do they? Availabillity is one thing—I don't think there's any counterpart to Lodge essential 6qt from black interior team, try and beat that value—but even when disregarding that, again there must be an undeniable superior quality, or at the very least, some degree of rationality of white interior for market to have formed this way. and that alone keeps me from pulling the trigger on Staub.

What do ya think? And no I'm not going bare cast iron for a fucking dutch oven no thanks.

If this was an eyesore to read forgive me for I am drunk as shit at the time of posting it