Recommend your Dutch oven

[Anonymous]

I like my Lodge I got at TJMaxx. I know they are now made in China but even NYTimes said there is little difference. My mom does have a Le Creuset which belonged to her grandma and is in perfect shape so obviously it is VERY durable...But the price! I just can't do it.

[Anonymous]

Lodge double Dutch oven

Not enameled

[Anonymous]

Le Creuset. Can’t go wrong.

[Anonymous]

Anonymous wrote:Le Creuset forever. Unlike regular pots and pans they truly never have to be replaced. My most used piece I got almost 15 years ago, use it near daily, and whilst it doesn't look brand new (the enamel inside is pretty stained) there is not a single chip on it anywhere. I have become a collector since then and don't regret it at all. They're worth the price and then some.

I agree with this. They last forever. We got a crack in a piece (large roaster) and they replaced it with a new one - it had been probably 15 years since purchase. They stand by their products.

[Anonymous]

Anonymous wrote:

Anonymous wrote:Lodge is made in China.

Le Creuset is made in France.

Lies! Lodge is proudly made in the USA in Tennessee since the 1800s. Not made in China like Le Cruset (and Thailand, south Africa, etc). Get Emil Henri if you want a real french product

Lodge produces both US-made and Chinese-made products, but its enameled cast iron cookware (Essential Enamel line) is made in China, while its traditional seasoned cast iron and carbon steel products are made in the USA.

[Anonymous]

We ended up with an Emeril branded one that is made by All Clad. Bought it forever ago and it's fine for the frequency of use that it gets.

[Anonymous]

I use a stainless All-Clad.

[Anonymous]

I adore both my Le Creuset Dutch oven and Lodge cast iron skillet. We got the LC as a wedding gift, but if I were buying for myself I would probably get a Lodge to save money. Both are great companies.

[Anonymous]

I have a le creuset and a Staub and really like them both. The Staub would be a good choice if you think you will braise a lot of meat, but I think both are a great choice.

[Anonymous]

We use Staub and Le Creuset exclusively.

[Anonymous]

Staub over LC, IMHO. I like the dark interior, which also doesn't scratch or stain nearly as easily as the LC. I also like the metal knob, which doesn't need to be wrapped in foil, which you have to do with some LCs, for high heat baking (like when baking no-knead bread). Some people claim that they like to "see" the food against the white enamel of the LC, but I find a good kitchen light is totally fine.
Sometimes Costco sells Staub at really good prices.

[Anonymous]

In my experience the Staub are as good as the Le Creuset. I’ve had a French oven for a couple of years and it’s amazing. Just within the last week, I bought myself the smaller Dutch oven with the steamer basket, and I am excited to try it. Keeping the other one, though, their different sizes and shapes, and I’m often cooking more than one thing on the stove top at once.

[Anonymous]

Staub.

[Anonymous]

I love my Le Creuset. I took a bread making class where it was recommended to purchase one. I hesitated to spend the money but it ended up being such a good investment. I use it multiple times a week for stove top cooking as it’s just a really versatile piece to own. I don’t know how I lived so long without one. They do go on sale so no need to pay full price.

[Anonymous]

Anonymous wrote:Staub over LC, IMHO. I like the dark interior, which also doesn't scratch or stain nearly as easily as the LC. I also like the metal knob, which doesn't need to be wrapped in foil, which you have to do with some LCs, for high heat baking (like when baking no-knead bread). Some people claim that they like to "see" the food against the white enamel of the LC, but I find a good kitchen light is totally fine.
Sometimes Costco sells Staub at really good prices.

You can replace the LC knob with one that’s heat resistant.