BIFL Dutch oven: Le Creuset vs Lodge

Submitted by DesignerAccount t3_z3sshq in BuyItForLife

I've been wanting to buy a dutch oven for some time and always balked at the price tag of a Le Creuset, $420 nowadays! These are considered the be all and end all of dutch ovens and also have lifetime warranty to boot.

Then I'm looking at Lodge and I can now get one for ~$80 (with discount) and since I have a few Lodge cat iron items already, I'm torn. Lodge quality is indisputable, but the price difference on the two seems too big to be just due to hype etc. Lodge admits the enameled cast irons are made in China, but they say to extremely high metallurgical standards. Not sure about warranty, what I can find suggests it's also lifetime.

Any direct experience with these two items and recommendations? I'll pay the hefty price if necessary, it is BIFL after all!, but still like to spend less if possible. Thanks!

174

Comments

You must log in or register to comment.

suckmydicktonight t1_ixnq41m wrote

Staub. French. Cheap. Lasts more than humans do.

$150 gets 4QT.

228

pamdathebear t1_ixnqloa wrote

these were $100 for so long. now it's $150 but still a good deal.

i love my staubs but they used to be such a great deal. much cheaper than LC before it became well known.

52

Cryptic_Passwords t1_ixqyx3r wrote

STAUB, all day, every day. A STAUB griddle pan, a STAUB 3-4 qt (or two, actually)and a (good, I prefer Allclad) 8 qt Stainless pot for pasta/big stuff, a 12”frying pan, and a sauce pan, are all the pans you need in a kitchen! The bigger STAUBs that sell over $200 are not necessary and get VERY HEAVY, when full of food…any two sub 4 qt can handle dinner for 4 or sides that serve 8-10. Have had mine for years and they clean up and look good as new….oven, grill or stove top to table to fridge. You won’t be disappointed.

6

Gibbons74 t1_ixo38sz wrote

https://www.cutleryandmore.com/staub/round-dutch-oven-fish-knob-p139424

​

$129.97 black friday deal.

Worth every cent.

25

echocall2 t1_ixod60p wrote

5 quart is $150. I really want a 7 quart but it’s a big price jump

6

Gibbons74 t1_ixoerdo wrote

I have one of each. I have a family of 4 and use the 7 quart a lot.

4

PloxtTY t1_ixp9sqx wrote

Yeah wish it was bigger after this last meal

2

MLadyNorth t1_ixu9y7z wrote

SOLD. Total impulse buy. Thanks, I think? :)

2

Krynken t1_ixojmyc wrote

I bought a lightly used Staub and it's my regular go-to. I love it.

For the life of me, I can't understand why people pay for Le Creuset.

12

suckmydicktonight t1_ixokn76 wrote

Pretty colors, apparent reputation, product placement.

None that matters for food preparation.

19

ErikRogers t1_ixopm2v wrote

Apparently they’re famously generous with their warranty

8

gogozrx t1_ixoz298 wrote

With those prices, they can afford to be

5

ErikRogers t1_ixozla9 wrote

That’s true. I just picked up a 35 dollar “President’s Choice” (Canadian grocery store private label) 5 qt enamelled. Really curious to see how it lasts. I have low expectations, but I’m game for being pleasantly surprised.

3

edbrisson t1_iy9ozjo wrote

​

I have this one -- in this thread because I'm looking to replace it. It's fine, does what it needs to, but found that it scratches pretty easily. Still, ours has lasted us 4 years, which isn't bad for only $35. May have lasted longer if I had a better idea of how to care for them properly when we first got it.

2

ErikRogers t1_iy9pbor wrote

Mine has a small scratch already which is disappointing since I’m pretty gentle. 4 years certainly isn’t terrible for the money.

2

snoop_ard t1_ixy4cq0 wrote

I recently changed all my kitchen set (I needed new ones anyways) into either All Clad, Staub and Le Creuset. I don’t buy sets, just individual pieces that fits my need. I want items that I can use for life.

3

jezza_bezza t1_ixorlm5 wrote

IME it's easier to find Le Creuset on the used market. I got my 4qt for about $50. How can I say no to that?

6

peace_love_bananas t1_ixothfp wrote

Staub also has the bubble texture on the underside of the lids so moisture is more evenly distributed. They are a smaller company that cares about their products and I’m now a fan for life.

6

Divtos t1_ixo2d75 wrote

Costco has one, technically a braise, with a cover that doubles as a broiler. Just had it delivered yesterday.

8

HonPhryneFisher t1_ixobwuz wrote

I picked one of these up last year. Best purchase ever. Huge, cleans up easily, and we make paninis in the lid. We needed something bigger than our Le Creuset pot and this is an absolute pleasure to cook in.

8

SambaPatti t1_ixts7kt wrote

Do you know if the inside is relatively smooth or if there are any differences depending on the colour?

1

HonPhryneFisher t1_ixu2jk6 wrote

Relatively smooth. Pretty sure they are all the same. They clean very easily.

1

EBITDADDY007 t1_ixopbhp wrote

Glass lid?

1

greenchase t1_ixqz058 wrote

Had our staub dutch oven and cast iron pan since our wedding 10 years ago. They both still look great and we use them all the time

4

sprockety t1_ixntke8 wrote

I cleaned our laCrusset incorrectly for years. Now the glazing is basically gone on the bottom. Since this was owner error I didn’t try for a warranty replacement.

Soooo thewirecutter says Lodge, I love our cast iron stuff and it’s $80. It’s perfect. Works great, and I treat it like a baby. No complaints.

Wife called LeCrusset any way…. They sent a her a new oven.
Someone is getting a really nice Xmas present.

136

Muted_Vanilla t1_ixnwwlz wrote

Can I ask how you cleaned it incorrectly so I can avoid the same? Got a LC recently

67

sprockety t1_ixo9kng wrote

Yep aggressive scouring pads and cleanser. For years. Turns out: if the glazing is intact, boiling a little water with baking soda takes care of anything that gentle sponging with dawn wont get out.

22

ErikRogers t1_ixopfp6 wrote

I’m pressing Ctrl + S on this one in my head.

7

fluffybabypuppies t1_ixo6tpb wrote

In my case, using scouring pads and baking soda killed my glaze. We now use nylon brushes or non scratching scrubbing pads rarely.

21

AsherGray t1_iy9ymie wrote

Yeah, those green scrubbing pads or the sponges with the abrasive side are too abrasive for the enamel. Makes sense though, considering I can get the brown stains off the bottom of my aluminum pans with them and can smell the metal ha.

1

TokenPanduh t1_ixo6ruw wrote

I would just ask, you never know and the worst they can say is no. My favorite saying is "closed mouths don't get fed". Just explain to them what happened, and don't lie, they might replace it for you. It is worth at try at least.

26

Dr_PainTrain t1_ixodilb wrote

I like that saying. I like to say the answer is always no if you don’t ask.

11

TokenPanduh t1_ixohobd wrote

I like that one! Another I like is you miss 100% of the shots you don't take which is a Wayne Gretzky quote from my understanding.

3

Faeglantina t1_iy2olej wrote

Squeaky wheel gets the grease. You miss 100% of the shots you don’t take.

1

fluffybabypuppies t1_ixo6q5e wrote

So I also had the same issue of scrubbing off the enamel accidentally, and Le Cruset had no issues replacing it under warranty also!

10

heyyohighHo t1_ixnvyd9 wrote

I work at a store that sells le creuset, Staub, and lodge.

For enamled cast iron I wouldn't do lodge, i have had 3 returns this year of them chipping and cracking within a month of purchase, Once from le creuset this year and no returns for Staub. Personally Staub is my favorite, they keep more moisture and show less staining since their enamel is black not white/cream.

131

XRaVeNX t1_ixny01k wrote

I personally like the white/cream colour of insides of the Le Creuset because you can see how much browning has happened when you cook easier than the black finish on Staub.

But otherwise, Staub and Le Creuset both are great for enameled cast iron.

65

Lavaine170 t1_ixo32f0 wrote

I don't understand the "you can't see the browning in a Staub" argument. I've never had an issue seeing browning in my Staub or any of my bare cast iron. Do people not use the lights when they cook, or what?

19

modernwunder t1_ixo8tym wrote

Contrast helps when you are uncertain ot have low light kitchens (👋)

26

HowWoolattheMoon t1_ixol1pe wrote

Do you by chance have very young eyes? Mine have gotten so much worse in my old age...

24

jankyj t1_ixoij04 wrote

You can see a fond forming much easier in a light coloured pan.

18

suckmydicktonight t1_ixoq1ri wrote

People don’t have issues seeing “fond” development in cast iron pots.

And how many people develop fonds in their Staubs?

Can’t they pull out their spatulas and see?

Questions that have always kept me up at night….

−6

Witchy_Underpinnings t1_ixoi5nu wrote

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.

14

nicoke17 t1_ixoy7wb wrote

My step mom cooks almost everyday and goes through lodge dutch oven in less than year. I thought it was just user error on her end but after the third one chipped and the enamel cracked, she finally got a le creuset for Christmas 2021 and has no trouble since.

I bought a le creuset dutch in 2015. It has been our biggest pot for those years so we were using it up to 3 times a week at one point. Other than some mild discoloration on the bottom, the inside still looks good as it did the day I bought it.

9

bardemgoluti t1_ixt3mdj wrote

Exactly my experience with Lodge. Started cracking and then rust came to the party.

1

BallsOutKrunked t1_ixnqj5f wrote

Our non-enamel stuff is Lodge and it's been terrific. Our enameled stuff is Le Creuset and they have likewise been terrific. We have dutch ovens for both.

I try to avoid stuff made in China out of principal, but it doesn't always work out. The Le Creuset dutch ovens we have (two of them) are used at least a couple of times a week and have been flawless for over a decade now. My daughter even scrubbed one with a metal blade to clean it (!) and it didn't hurt the finish.

44

zaminDDH t1_ixo432h wrote

>My daughter even scrubbed one with a metal blade to clean it (!) and it didn't hurt the finish.

Holy fuck I would have been so mad

9

Patient_Appearance74 t1_ixny3da wrote

Le creuset guarantees theirs for life. I messed up a pot and they send me a new one, no questions asked, no shipping fees. And I got my pot in tjmaxx in sale. So I vouch for them. Lodge are supposed to be for life, unglazed ones, just learn to season it.

43

MonaMayI t1_ixo058t wrote

I’d run the middle and get staub. The handle on the lid is metal, the basting dots are perfect, mine is pristine after 10 years of hard use. Also tends to go on better sales than le creuset.

27

AdditionalAttorney t1_ixnqx35 wrote

One best tip I learned recently… for cleaning enamel pots since you can’t scrub them…. Put water and baking soda in and bring it to a rolling boil for a while …. Comes right off!!!

24

suckmydicktonight t1_ixnr9ym wrote

Also, use bar keepers friend.

22

blackdavidcross t1_ixnt0o1 wrote

I heard the Bar Keeper’s Friend works harder than the “helper” 😉

5

2_Fingers_of_Whiskey t1_ixo109c wrote

I got some deals on Le Creuset at an outlet store. Those pots and pans have lasted for decades now. I will probably have them forever.

13

Materva t1_ixoc7wo wrote

I have both, but find I’m using the Le Creuset more because it cooks better. I also find the Le Creuset has better handles that are much easier to grip it with when hot. If you offered me double what I paid for my Le Creuset, I would still decline. I love this so much I may not pass it down to my kids, but rather be buried with it.

11

hotheadnchickn t1_ixqk18s wrote

I feel we have a soul connection, based on this comment 💫

1

woolsocksandsandals t1_ixnx8dl wrote

I have a Lodge enameled Dutch oven and it’s great for the price but the enamel is wearing off after a couple years of regular use and I know that doesn’t happen with LaCreuset. I’ll probably get a few more years out of it but it’ll be less than ten total. Bear in mind I use it like three or four times a week.

10

calviso t1_ixnqpc7 wrote

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.

9

Ryderrunner t1_ixo8wu4 wrote

Le creuset imho. The only way I would pick a cast iron Dutch oven would be if it was a different heirloom brand like griswold

9

uidactinide t1_ixo98dk wrote

I have an enameled Lodge, and definitely do not recommend it. It chips very easily, even if you’re super gentle with it.

7

mildOrWILD65 t1_ixnpqdr wrote

I have a Lodge, it's well-made, solid, and has the features of pricier competitors. Recommended without hesitation.

6

SweetAlyssumm t1_ixntoln wrote

I have both Lodge cast iron and Le Creuset Dutch ovens. Unless you want to pay for the Le Creuset look (and they are lovely), Lodge is the much better deal. My Lodge is used constantly, is old, is in great shape.

5

SpareiChan t1_ixo72y7 wrote

I can't vouch for the current tramotina but I have a 6.5qt enamel dutch oven from when it was still made in brazil and it's been in common use for over 15 years. I only paid 30$ish new for it on BF too. My lodge is decent enough though. Sadly lodge enamel is done in china.

2

getyouryayasoutahere t1_ixo17f4 wrote

I read a NY Times review of Dutch ovens (I’ve attached it) recently and they liked the Lodge more.

The Best Dutch Oven

6

Klopsawq t1_ixoqxcx wrote

Consumer Reports also has a comparison. LC rated a little higher, but not enough to justify 5x the price.

3

AsherGray t1_iya1t89 wrote

Yeah, I replied to a different comment regarding price. Currently, the deep Dutch oven by Le Creuset is on sale for $199, while the standard 6qt by Lodge is $80. In this situation, I would buy the Le Creuset because it is such a good price for a quality product. I bought the same $80 Lodge for $40 a few months back, which is all I can see them being worth these days. So a sale $40 6qt Lodge would beat out the $420 5½qt Le Creuset by being 10% of the price.

1

RogueLopes t1_ixocfnr wrote

I’ve owned both a Le Creuset and Lodge for about 3 years now and the Lodge has much more noticeable wear, including small chipping and much more wear on the inside of the Dutch oven. The Le Creuset is still looking great with some light wear inside. It’s definitely built better, but if you really baby a lodge, you’ll probably get some good use out of it.

6

Srs_Bizz t1_ixooc8a wrote

I've had a Lodge dutch oven for 8 years, given to me as a gift. It came with a chip (gap?) in the enamel. It still cooks wonderfully, though the enamel is stained after a lot of use. But we use it a lot in my household because it does so well. If you are cost-sensitive, I'd recommend Lodge based on my experience.

For those that mentioned Staub, thank you, I was not aware of that brand until now! Will be researching if I ever need cast iron cookware again.

5

angelonc t1_ixnvn0v wrote

I was lucky enough to get a le crueset as a gift. My mom has an enameled lodge dutch oven that I've cooked in. The shape of the le crueset is much better imo (a larger flat cooking surface, the lodge has more tapering towards the base). I also thought that food stuck much more readily to the lodge

4

Mission_Yoghurt_9653 t1_ixo2xjz wrote

I love my le creuset, I have a braiser from them that I make like 90% of my meals in. I got a clearance color at the outlet and it was 130 bucks. It’s been hard to snag deals lately but the outlets run 30-40% off MSRP on different things (color ways, utensils, nonstick, cast iron etc) frequently.

4

Bivolion13 t1_ixo2nb1 wrote

I've had a lodge dutch oven. I don't know how to take care of these things and it still seems to be in great condition. I got it for like 40 bucks at Walmart. Pretty crazy because weeks before I was looking at 300+ at a Le Creuset place and holy god if there is a difference I'm not the person who would notice anyhow

3

Beezelbubs_Broccoli t1_ixo2sqt wrote

I have both a lodge and a le creuset enamel Dutch oven. It might just be me, but I feel like the lodge interior enamel stains easier than the le creuset. But functionality-wise I see very little difference as long as you don't abuse them too badly. I do like the lodge red color better than the le creuset red, but that's just me being superficial.

3

siddowncheelout t1_ixob3eu wrote

I have both lodge and le creuset Dutch ovens and I prefer the crueset but for 1/5 the price is go with the lodge. Hard use over a decade and no signs of wear. I don’t wash it too hard though.

3

Occhrome t1_ixo1re1 wrote

Lodge will last forever however it also requires constant maintenance. I would just get a ceramic Dutch oven as it has all the benefits of cast iron without drawbacks.

2

auyamazo t1_ixo2bdn wrote

I got a Tramontina about 12 years ago based on a Cook’s Illustrated recommendation and it’s still going strong. Not a bad 50 dollar investment.

2

MGPS t1_ixo3twd wrote

Le Creuset she ain’t what she used to be. Staub it up

2

Maxxonry t1_ixo7mp4 wrote

If you consider a non-enamel Dutch oven go with Lodge. My family have used their camp ovens set directly into red-hot coals to make more than a few meals on camping trips. We've had these ovens for over 20 years and there isn't any sign of wear.

2

Ohio_transplant5 t1_ixoagzr wrote

I own 2 staubs, a target brand (threshold) and cook at work with with an Amazon basics (private chef), have used le creuset at work in the past. The staub ovens are by far superior in all categories. The Amazon basics has tiny cracks and flaws from heavy use in less than 2 years, the target brand one has been very heavily used and the inside is still perfect but external has a couple chips in enamel from being beat up. I’d pick the staub every time. Better priced than le creuset with the same high quality standards, better features (my opinion, love the self basting lid and the cooking surface), and a significant overall step above the cheaper brands. For BIFL purposes, it’s staub for me. If you’re on a budget though, lodge or other brands can still make great food for many years, though may lose some visual quality with chips.

2

withouta3 t1_ixob7kq wrote

Either piece, properly cared for, should last for generations. I am still using lodge pieces that my great-grandmother used to feed her family. I guess if you really think the food cooked with le Creuset will taste 5 times as good, then go for it.

2

ethan-bubblegum-tate t1_ixoeq4o wrote

I swear by Fontignac. Staub is also good.

Edit: both made in France. Admittedly Le Crueset has better colour options

2

KorneliaOjaio t1_ixoq3ru wrote

Staub! Ho Ho ho! Prob. more than Le Creuset. I think Lodge is probably just as good as LC or Staub, it just doesn’t come in colors.

2

ObiOneToo t1_ixoz1sx wrote

Get the lodge. Seriously. Wash it and tend to it and it will last for life. Hell, I have a cheap “Pioneer Woman” branded Dutch oven (enamel), a no-name brand (enamel), and Lodge (non-enamel). Any of them will outlast me with a minimal amount of care.

2

bsteimel t1_ixp83kt wrote

I have a lodge enamel dutch oven. Have used it every other month for something for 5 years and it still looks brand new.

I use my crock pot more often than my dutch oven but I still love having a Dutch oven. I wouldn't overspend for the le crouset it's a name and a status symbol.

2

UberHonest t1_ixo51db wrote

On YouTube lookup americas test kitchen. They recently did testing of Dutch overs.

1

eboy-magic t1_ixo642x wrote

Actually a dutch oven is when you trap your wife in a dome of stinky farts.

1

wolves_and_bacon t1_ixocdj4 wrote

wait until black friday and buy a Staub for $99 at Sur la Table

1

HapHappablap t1_ixogdpf wrote

For anyone who lives somewhere they sell them: BK is a Dutch brand of dutch ovens that's pretty reliable.

1

satanorsatin t1_ixoidzc wrote

I like my Dansk casserole pots as Dutch ovens. Mine were handed down to me so I don’t know how old they are, likely somewhere 10 years or older, but they’re in great condition.

1

Careless_Wishbone_69 t1_ixoiqdk wrote

FB Marketplace is great for this. Lots of people getting rid of perfectly good dutch ovens.

1

99available t1_ixok4ou wrote

I have a plain Lodge ugly cast iron Dutch oven. I don't see a need or a want another. I am sure I paid less than $60 and the lid can used as a handleless frying pan. Just baked Thanksgiving 7lb turkey breast in it.

1

hogua t1_ixomwty wrote

If you want to save some money, you could consider buying used.

1

Fantastic-Alps4335 t1_ixoo6hq wrote

Lodge. If it breaks you can buy a new one 4 times and still be less than le cruset. The goal is not always buy it for life of the price discrepancy is this great and performance so similar. The goal can be most use per dollar spent. Either is going to perform admirably.

1

9eremita9 t1_ixorfca wrote

Staub for sure. The few pieces I have are used heavily and perform so well. Worth every penny (and where I am, they are not cheaper than le creuset).

1

henryrobertsam t1_ixos2dl wrote

Have a few of each….I feel like they are all worth the price and serve different functions (all my Lodges are in not enameled), but my Staub is almost in between the natural lodge and LC, has a texture to it. The LC is smooooooooth…sometimes you need that.

1

Cmpbp3 t1_ixow5b0 wrote

Lodge may not be the top of the line cast iron, but it is good cast iron. Go to the cast iron sub and talk to thos folks, many buy used and restore or resell is. The older pieces were better made than the newer stuff but they have lots of threads about what to buy. r/castiron

1

MrsBeauregardless t1_ixowh45 wrote

I have a Le Creuset and it is unusably chipped. I regret spending $300 on it 13-14 years ago. It is not BIFL.

1

Maleficent_Magi t1_ixoytwj wrote

I have a Lodge and can vouch for their warranty. I bought one off of Amazon Warehouse like 12 years ago for $25 (back when Amazon Warehouse was decent, not just broken returned stuff). About 3-4 years in, the enamel on the bottom started bubbling up. I decided what the heck and emailed their warranty dept. A few pictures and emails later and I had a band new one on the way! Lodge earned themselves a loyal customer that day. The one they sent it still going strong with regular use.

1

ky_ginger t1_ixozova wrote

Keep an eye out at TJ Maxx/Home Goods. I’ve seen both Le Creuset and Staub Dutch ovens there for significantly less than typical retail price.

1

insertcleverthought t1_ixp0ezz wrote

I use Lodge cast iron skillets and have a le Creuset Dutch oven and braiser... I based my decision to get Le Creuset for the enameled pieces based on seeing how my mother in law's looked after 30 years of hard cooking. The inside of hers is discolored but has no cracking, chipping or anything else. I am surprised people are saying Staub is less expensive because they're comparable prices where I was shopping. Staub looked really nice too but the le creuset pans I was looking at were actually slightly less expensive (like $20) and I liked the colors better. If you're talking buy it for life, I think the colors matters because you're going to be looking at it a long time so it makes sense to spend on something you absolutely love.

1

Mrsmeowy t1_ixp39ab wrote

Le creuset all of the way. If you have an outlet nearby they are much cheaper. I’ve had one small Dutch oven (maybe 3 qt) for 6 years, and a bigger one plus a braiser for 4 years and I love them. They are my main cookware.

1

PrimordialXY t1_ixp4opl wrote

Does the job? Lodge. Excellent value? Staub. True BIFL? Le Creuset.

1

disastersoonfollows t1_ixp7iuw wrote

Le Creuset - had some chipping on two of my saucepans after I badly boiled them dry with vegetables in. Contacted the company, sent them back and got new replacements. I now buy them as wedding presents for everyone.

1

calpmel t1_ixq113v wrote

Procook in the UK is excellent quality and much cheaper

1

redneckhotmess t1_ixq9mb2 wrote

I have the 4 qt enameled Lodge. Still going strong after 10 years. Absolutely love it.

1

LN4848 t1_ixqcjpb wrote

You can use the Lodge for camping, the Le Creuset shouldn’t leave the house. Buy the LC if you will use it regularly at home for food or in a museum worthy display. There are quality less expensive ones at Marshall’s/Homegoods—cuisinart for example, and Target. See how much you use it before investing. I use mine less now that I have a single cooktop stove.

1

sacredxsecret t1_ixqxarg wrote

We have Lodge and have been using it for years and I am entirely happy with it and it still looks brand new.

1

Clean-Swim-399 t1_ixrfb9c wrote

I bought a used lodge off Amazon for cheap four years ago and it’s been great. Chips to exterior but none inside. It’s bifl on a budget. Seems like staub will be a product you will own with more pride for some more money but the lodge does get the job done.

1

Live-Actuator-5763 t1_ixrh902 wrote

LC has a wonderful warranty. I had a 12 qt pit replaced after it fell off my fridge and chipped

1

Standard_Victory_305 t1_ixsj2pm wrote

My Dutch oven is le creuset and I love it. My frying pan is lodge and love it.

1

MLadyNorth t1_ixt44ae wrote

We bought a big old Lodge at Target and have been happy w/it.

1

longwaystogrow t1_ixwb4xp wrote

I find the comments ...panning... the Lodge enameled cast iron a little bizarre. I have a few Lodge items including ghe enameled dutch oven and it has been fantastic with no chipping. And I'm not the gentlest. Of course I suppose it could just be luck. If money is no object then you couldn't go wrong with le creuset either.

1

Novazilla t1_ixwqgt1 wrote

I have a 20+ year old Lodge looks just as good as the day it was purchased with weekly use too. Even if it breaks they can be replaced no sweat.

1

TriggerWrning t1_ixz3bu5 wrote

For folks wanting to avoid "made in China" LC, Staub, and Made In are all built in France. Head over to Germany and Merten and Stock is the leader. All these have high manufacturing standards and high marks on testing.

I own LC and Made In and love working with both. The LC was a gift and i didn't want to spend that kind of money when I got another. Also I see LC went to a Plastic knob which is suspect at their price

1

ForgeryZsixfour t1_iy0le4u wrote

I bought a 5.5 enameled Lodge Dutch oven yesterday for $40 from Walmart. -shrug-

1

RecognitionPatient57 t1_iy6xhrk wrote

Cast Iron 4 Lyfe for me. Not enameled, just plain cast iron. Makes the best beef stew I have ever tasted, then again, I'm iron deficient most days, so your mileage may vary.

1

thirteenthhouse t1_iy7tz1w wrote

I got so mad at a Lodge Dutch oven I literally threw it in the yard after even more the enamel came off

1

AsherGray t1_iya0qvw wrote

Don't buy Lodge at its standard price. I bought the 6qt Lodge Dutch oven a few months ago for only $40, which is a great price. $80 is too steep if you ask me, but not unreasonable. I guess when you know you can get it for ½ price, MSRP is too much. You can get the deep Dutch oven by Le Creuset for $199 currently through most outlets; I got mine here since it came with a bonus copper knob. Now, the $80 Lodge versus the sale price $200 Le Creuset? I would definitely go with Le Creuset. Le Creuset's products are near immaculate and you can see the thickness of the enamel. My Lodge user booklet said straight away that it would have imperfections in the enamel (which I did notice). I'll have to see as the years go by what happens to the Lodge.

1

KaoticMethod t1_ixodvuh wrote

Think Lodge is made in America, not sure if Le Creuset is. Hell, made in America might not matter to you but I love my Lodge cast iron skillet.

0

Aleucard t1_ixo1bzc wrote

Enamel is an instant no from me. That shit can degrade and find itself in your food. At least with a traditional oil seasoning it was always food grade. Also good for metal utensils in a way the enamel is not.

−8

AspektUSA t1_ixo3ome wrote

It’s vitrified glass, harder than any of your cooking utensils. It doesn’t come off like Teflon.

14

Aleucard t1_ixod5qq wrote

Not as easily as Teflon, I'll grant you, but it WILL come off eventually, and you do not want to eat the resultant leavings. And metal cookware like what cast iron and carbon steel normally take on the chin does it faster. I dont want to have to worry about that and pay extra for the privilege.

1