I have several Staub and LC pieces. I like both brands a lot and use them all the time. I would go to Williams Sonoma or Sur la Table and look at/handle both to see which you prefer. But if you want to spend less, I agree with PPs that you really just need to get enameled cast iron - there are plenty of cheaper brands. I've heard good things about Lodge. I think it's totally worth it to get one.

I cook a lot and could probably make do with one DO for all of my pot needs if I really wanted to. It goes from stove to oven, you can sear in it, boil pasta, basically do anything. If you're cooking for a family, 7-quart round is probably the best size, but 5.5-quart round is lighter (especially filled with food) if that's relevant.

I have a whole set of le Creuset (gift), but the only piece I consistently use if the Dutch oven. It’s definitely worth the money (especially if it’s someone else’s). I use it all the time for pretty much everything. Plus it’s beautiful. But it is extremely heavy (although Lodge is even heavier). The only issue I’ve had is cleaning the interior of caked on/burnt food.

Anonymous wrote:Can anyone recommend a brand other than le creuset for a Dutch oven? I’ve been wanting one for awhile but just don’t want to spend that much money.

We replaced our le creuset with Amazon.

Definitely worth it. It’s the only Le Creuset piece I have and I love it. I replaced one I had for 30 years before that.

There’s a cute Staub pumpkin-shaped small one that they sell every Fall at Williams Sonoma. I always am tempted to buy one but they’re expensive and I am old but if I were still entertaining or having holidays with lots of people I might. They have some other cute shapes too.

Anonymous wrote:There is a lodge 7.5 qt on TJ Maxx - if I didn’t already have a 7.5qt I would go for it!

https://tjmaxx.tjx.com/store/jump/product/7.5qt-Cast-Iron-Dutch-Oven/1000790539

Someone go for it!

I posted earlier that I preferred le creuset for Dutch ovens and staub for casseroles - I just realized why. I prefer le creuset’s lighter interior for Dutch ovens and the bigger handles and knobs. The smaller staub handles and knobs are harder for me to grip in silicone oven mitts. And I like staub’s darker interior for casseroles - since I serve from them, I like the way the food looks against the lining. That’s the main difference to me - the interior color and the handle size. Otherwise, I think the staub Dutch oven looks a little nicer than le creuset. It’s nice to get something that lasts a lifetime.

There is a lodge 7.5 qt on TJ Maxx - if I didn’t already have a 7.5qt I would go for it!

https://tjmaxx.tjx.com/store/jump/product/7.5qt-Cast-Iron-Dutch-Oven/1000790539

I bought a few le creuset and staub from TJ max and home goods. I prefer staub for casserole dishes and le creuset for Dutch ovens. This was several years ago, so I don’t know if TJ maxx still carries them, but they were a real bargain. Like $150 instead of $300 for a 5.5 qt.

I have an All Clad, which is stainless, not cast iron/enamel and it works just fine. Came with a set we got with wedding money in 1999.

I got one as a wedding present. Used it at least 3x week for 20 years.

My mother has one that is 50 years old.

I make everything in it. Soups, stews, curries, bread, pasta, pasta sauce.

Anonymous wrote:I really like my Staub.

Me, too.

Anonymous wrote:

Anonymous wrote:I have a Le Creuset but I've never had another brand so don't know if it's worth the cost. It was Christmas present. And, yes, it's worth it. It makes everything taste objectively better.

Ridiculous that a brand makes it taste better. Insane

I'm the PP you're responding to. The dutch oven makes everything objectively taste better. Not the brand. I've never tried another brand but I assume food cooks the same regardless.

Another vote for Staub here. I like to make big batches of chili, soup and stew so l like a bigger size.

I have a lodge dutch oven and an enameled one from Aldi's that's supposed to be the le creuset knock off. They are workhorses. I fry in mine, make cassoulet, breads, bolognese, really anything that needs to go low and slow or retain really high heat. It's very versatile and can go from the oven/stove to the serving board

Anonymous wrote:

Anonymous wrote:Can anyone recommend a brand other than le creuset for a Dutch oven? I’ve been wanting one for awhile but just don’t want to spend that much money.

This one is highly recommended as an alternative.

https://www.amazon.com/dp/B0BTGX3SLH/ref=cm_sw_r_as_gl_api_gl_i_GJQN7TR6D5ENS69SG4GN?linkCode=ml1&tag=matthewbounds-20&th=1

That looks great, thank you!

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:Note that you can't put the Le Creuset oven in the dishwasher. We actually did have to discard our original one, because DH burned the bottom badly (they may have a warranty, I'm not sure, we didn't bother). But we got a larger one (by then we had two kids), and use it fairly often for family meals.

Things to know: if you want to use it in oven, get the one with the cover that doesn't have a plastic/rubber handle, or else you can't use the cover in the oven.

It is heavy.

It is most perfect for slow-braising foods on the stove. But if you use a slow-cooker, I think it may be redundant. You can also use it for soups.

I put mine in the dishwasher all the time. Why would you not be able to?

I just checked the Le Creuset website, and you're right! I don't know why I thought you could not.

Interesting. I thought I wasn’t supposed to,either. I never have.