Not specifically dutch oven related, but more about the brands themselves.

I have a Le Creuset enameled cast iron skillet that basically gets no use compared to my Lodge skillet of the same size.

My two biggest complaints are that for the same "sized" skillet, the Lodge has a larger cooking area at the bottom compared to the Le Creuset due to more steeper sides and less curve. Also, the Le Creuset handle heats up at the same rate as of body of the skillet for some reason. So touching any part of the Le Creuset handle results in burns whereas I can still touch my Lodge skillets handle quickly enough to rotate/move the skillet of the way or something.

I think the next time I need to invest in another enameled cast iron product I'll check out Staub which I've heard good things about.