I have all 3 and use them all for a variety of things, but mostly baking hearth style breads. That means they’re routinely dealing with the highest temps my ovens will crank out, like 450 to 500 Fahrenheit. I’ve had them all at least 5 years at this point. The Staub and Le Cruset are holding up really well. The lodge has some chips in the enamel and some scratches. It also has some stains which will never come out. Staub is my favorite of the three and is the workhorse of my kitchen.