Anonymous wrote:

Anonymous wrote:

Anonymous wrote:I use a stainless All-Clad.

That's not the same thing at all. That is just a big oven safe pot.

I thought the same thing. I don’t know why people need to post something when they don’t even know what the post is referring to. A dutch oven is a totally different kind of pot.

DP. They likely thought the size/shape/purpose made it a Dutch oven. No need to be a jerk about it.

Anonymous wrote:

Anonymous wrote:I use a stainless All-Clad.

That's not the same thing at all. That is just a big oven safe pot.

I thought the same thing. I don’t know why people need to post something when they don’t even know what the post is referring to. A dutch oven is a totally different kind of pot.

Le Creuset is overpriced and overrated. Just save your money and use the one you have.

Le Creuset. I use them both to cook and as decor in my kitchen because they are so pretty! The outlet in Leesburg has decent deals.

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

Emile Henry is really the best, yes: Truly made in France, family-owned... so if concerned with that aspect as a consumer more than cost I'd go with it out of the three brands. I do think they all perform very similarly and Lodge is fine. I have a dutch oven and a braiser by Lodge and don't actually use other pots much. Those two can handle most things.

Anonymous wrote:

Anonymous wrote:What do you all use yours for? I barely use mine because it is so heavy. There's no way I want to make anything in it (like soup) that I would want to lift and tilt out.

OP here. Beef bourguignon, chili, soup, osso buco mostly.

I’ll add risotto, Puerto Rican chicken and rice, and curry

Anonymous wrote:We have a Martha Stewart 5 (or 6, maybe) quart Dutch oven that lost a piece of its enamel coating on the bottom, so we're looking to replace it. We noticed Staub had 7 qt size on sale for $300. Is it worth it to upgrade? What about La Creuset? Comparable to Staub?

I have the Staub 7qt and love it. Yes, I’d recommend that one

I love my le cruset but wonder why I would need more than one?

Anonymous wrote:I use a stainless All-Clad.

That's not the same thing at all. That is just a big oven safe pot.

Le Creuset but only in Flame.

Anonymous wrote:What do you all use yours for? I barely use mine because it is so heavy. There's no way I want to make anything in it (like soup) that I would want to lift and tilt out.

I mainly use it for stews.

Anonymous wrote:I got mine at Costco for about $25, normally $50.

I got mine at Aldi. It’s been working great for close to a decade now.

Anonymous wrote:What do you all use yours for? I barely use mine because it is so heavy. There's no way I want to make anything in it (like soup) that I would want to lift and tilt out.

OP here. Beef bourguignon, chili, soup, osso buco mostly.

What do you all use yours for? I barely use mine because it is so heavy. There's no way I want to make anything in it (like soup) that I would want to lift and tilt out.

Anonymous wrote:Le creuset lover here as well. They also have a lifetime warranty. They have outlets, sales, and are sometimes available at TJmaxx/marshalls.

How many lifetimes? If people are buying it for several generations, I'd hope they're covering it for more than one lifetime.