Anonymous wrote:sur la table brand. much less expensive than LC brand but seems to work just fine! i use it once a week or so and no problems.

+1

Cooks Illustrated rated the Tramontina enameled Dutch oven as an affordable alternative to Le Creuset. I have been using a Tramontina for years and I love it. I bought mine (in red) at Target.

http://www.tramontina-usa.com/Cast%20Iron-Product%20Info.html

Anonymous wrote:PPs who use their LC as decor...how do you display? I'd love to see examples!!

On top of your kitchen cabinets, especially if the kitchen is French country style.

My Martha Stewart one is just fine.

PPs who use their LC as decor...how do you display? I'd love to see examples!!

Anonymous wrote:sur la table brand. much less expensive than LC brand but seems to work just fine! i use it once a week or so and no problems.

Interesting! I'll have to check this out. I always thought sur la table was insanely expensive! thank you!

sur la table brand. much less expensive than LC brand but seems to work just fine! i use it once a week or so and no problems.

OP here...I bit the bullet and ran to TJ for a Le Creuset. I had a vinegar chicken recipe I needed to cook tonight, and my bare cast iron couldn't handle the vinegar, so I needed enameled. I ended up with a braiser this time around, as they didn't have the size dutch oven I wanted. I am getting ready to move and will buy the DO afterwards just for weight's sake. I am still shocked at those prices, and I sure hope I love mine as much as everyone here seems to. My husband about passed out when he saw the sticker price, but I just reminded him of the very expensive weight bench he bought last weekend! lol One thing I did notice, the LC cast iron is lighter compared to others the same size, which is a big plus. Thank you all again!!

I am a PP who loves her enameled Dutch oven. I do have a cast iron Dutch oven but I have heard cast iron and tomatoes don't do well together so I feel the enameled one is a must for chili, heavy pasta sauces and tomato based soups.

On the "made in the USA" theory, I bought Lodge.

I'm glad I read the fine print. Their enameled one is made in China. Only the bare cast iron one (preseasoned) is made in Tennessee.

I went with the bare cast iron. Works fine.

Le Creuset. Got it 45 years ago; still going strong.

Professional chef here. I have an assortment of lodge and LC. I see no difference in the two. My vote is Lodge. I spend the bulk of my money on appliances and knives...such as my Vitamix that I use multiple times a day.

I primarily use an induction cooktop so I did invest in a few excellent All Clad pieces.

I believe the Giada and Rachael Ray lines at Targer sell Dutch ovens. Not sure of quality but might be a good option if Le Creuset is out of budget. I have a Le Creuset Dutch oven I found at a Goodwill in Florida for $15 and I LOVE it. Not sure if I'd have ever sucked up retail price for it though. I have smaller Le Creuset pieces that I love as well though- casseroles and such.

The Costco brand ones that are made in France are fantastic, and a lot easier on the budget the Le Creuset or Staub. You can't beat the warranty, either.

Le Creuset. The cast iron is made in France. I boought several pieces in different colors years ago. They make womderful display and serving pieces too. I use mine everyday.