Anonymous wrote:

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.

except that’s never been what is called so that makes no sense.

Anonymous wrote:

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

That's the one I have and would also recommend.

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?

Both Staub and Le Cruset are excellent choices. These will outlast you if you take care of them.

Lodge is a good affordable choice but it’s hit or miss. I have a briaser that’s lasted me for almost 20 years and looks brand new. I had a Dutch oven that the enamel wore out after just a couple of years. I had to toss it.