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_chumba_ t1_j3pawsj wrote

Reply to comment by TriggerWrning in BIFL suggestions for cookware? I already have a cast iron skillet. by TrialByFireAnts

I have a Lodge and it's really nice. Are Staub and LC that much better?

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knuF t1_j3pdf5f wrote

Yes they are better, but probably not by the price difference. Serious eats has a good comparison article on Dutch ovens.

Many articles will say that Staub slightly beats LC in cooking tests. They also have a slightly wider base for a larger searing surface. But the enamel is black, so seeing fond is hard, if that matters. The creamy interior of a LC makes for a nice visual when fond develops.

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_chumba_ t1_j3pdwmd wrote

Thanks for the info. My Lodge is awesome and has a cream color interior as well. LC has me curious and I may have to invest...

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KinnerMode t1_j3pmy8m wrote

If you already have a Lodge, honestly, keep it and invest in nice knives, prep or storage wear, small appliances, quality cutting/carving boards or another piece of cookware that you don’t already own. You’ll see way more return on investment in terms of usefulness.

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_chumba_ t1_j3poc5k wrote

Yeah you're probably right. That's smart. I just get excited about cookware haha. The All Glad Stainless Steel people are talking about on this post also sound pretty awesome to try out.

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KinnerMode t1_j3rzxws wrote

Our All-Clad pots/pans are the workhorses of our kitchen. Got a 7-piece collection (2 skillets, 1 saucepan, 2 pots w/lids) as wedding gifts 15 years ago. Have used them daily and they look almost as good as new. A wonderful investment in any cook’s kitchen.

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_chumba_ t1_j3s0x6p wrote

d3 or d5 or copper or what kind? I could probably do the D3 but the others are a little pricey but sound like they're worth it.

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Nikiaf t1_j3qx99v wrote

Definitely don't replace your Lodge, if anything compliment it with a larger and/or wider enameled cast iron. I don't think you'll see enough of a difference to justify getting rid of what you already have.

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PecanPie777999 t1_j3u2zrm wrote

America's Test Kitchen has some informative videos on YouTube about enameled dutch ovens too. I believe they landed on LC as the best from their tests.

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TriggerWrning t1_j3ph0xi wrote

Lodge knows cast iron as well as anybody and they've earned a great reputation. The difference is in the coatings, colors, and enamel quality and durability (at least from everything I've read cuz i don't own any enameled lodge) which are done in house to perfection by the French twins. Lodge is USA made for everything but their enameled lines which they finish in China. *** and que guy that wants to argue the country of manufacture has no bearing on quality

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_chumba_ t1_j3pt3f2 wrote

Hmm didn't know this about Lodge and China .. thanks for the info

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papermageling t1_j3tewrl wrote

The big difference is durability.

If you wear out the Lodge, upgrade.

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_chumba_ t1_j3uzihv wrote

For sure. If ain't broke don't replace it, but when/if I do I'll probably go for LC.. My gf makes some amazing soups in ours and it's a key piece of cookware for sure!

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