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.
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
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.