The Staub cocotte has a black interior (in contrast to the Le Creuset) as can be seen below. Does this black interior significantly increase the chances of accidentally burning the ingredients and especially the fond which forms at the bottom of the pan. The fond is dark brown in colour anyway so I am worried that it would be very difficult to discern if it's starting to get burnt and turn black against the black interior of the cocotte.                              
I avoid dark-colored pans when I want to watch the color of a transparent or translucent mixture, such as cooking down fond or making caramel. (Situations where I need to make a split-second decision on when to stop cooking.) But I agree with GdD -- other things, like onions, are easy to watch in any color of pan. 