Lodge vs Staub and LeCrueset enamel durability

I have a 30+ year old le crueset that is terribly stained and looks like hell. I still use it and it continues to perform. I wouldn't take it to a sci friends house though. I'd be embarassed

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Sick friend.

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sexyLAMBCHOPx added 10 months ago

I vote for Le Crueset (functionality & appearance), although Lodge (if taken care of religiously) is a less expensie option.

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pierino is a trusted source on General Cooking and Tough Love.

added 10 months ago

Here's another thought. Consider the Emile-Henry "Flame" series of earthenware. Earthenware does something remarkable with food because it seasons but it also "breathes" a bit. And this stuff can be used on the stove top or in the oven without cracking. This is real work horse stuff and it looks cool too.

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Sam1148 added 10 months ago

I love my Emile Henry tagine. My only problem is that it can be a pain to clean when I use the large tagine to bake rustic breads. The oil bakes on for that other thing with little spots of oil...but I found a little barkeepers friend and a 'green' 3M pad will take that off very nicely without hurting the finish. The large tagine is great for 'no-kneed' bread as the high dome does the steaming action and you finish without the lid. It also makes some of best yeast rolls ever--like a little clay oven in your oven.

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SeaJambon added 10 months ago

I'm with kcbkitchen -- my le crueset is old, well loved, well used and rather stained. But, I consider it like a good patina and a sign of love (that's kind of my attitude towards many signs of wear -- just shows the item has been well loved -- which is a separate issue from when something starts to degrade and is no longer functional).

FWIW: I also have a much newer "copy-cat" le crueset type dutch oven purchased in a major department store and bearing the name of a well known home diva (no, not Rachel Ray -- I won't go into the shortcomings of the equipment bearing her name!) that appeared to be a good stand-in. Still pricey, but not nearly as pricey as the le crueset. Two years later and a reasonable amount of use, it is equally stained and starting to rust along the rim. Sigh. The real thing may be stained, but is much, much older and there is no rust! Once again: you get what you pay for!

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added 10 months ago

It's amazing what crap some of these Food Network stars will attach their names to! Emerilware, RR's cheap knives etc. etc. The Mario Batali stuff was really good. So good that Sur La Table went to the manufacturer and started producing their own while phasing out the Mario line.

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added 10 months ago

My old Le Creuset also rusts around the rim--I have to be sure to be the one to wash it, dry it right away, and give the rim a little oil. My Staub is not so old, and it sure is pretty. But I'm with pierino on this one--my real passion is for the Emile Henry Flame.

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CHeeb added 10 months ago

Thank you all for your input. Luckily my Lodge pot has not chipped or rusted , so I will keep using it and it's well earned patina. i did not know Emile Henry Flame series of clayware was top of stove "burner " safe until Pierino mentioned it in this thread . I love my Emile ovenware, and am amazed at its hardiness over the years. I think I'll keep the Lodge and see how long it performs .

Kbckitchen, my Lodge pot and I are right there with you...you made me laugh out loud with your response...ch

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I bought some dutch ovens made by Tramontina and sold by Walmart. I know it sounds lame but they are quite affordable and have worked great for me.

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Meatballs&Milkshakes added 10 months ago

I have a Staub (http://amzn.to/SUowOH) and a Le Creuset (http://amzn.to/P0Iq5D) and I love both. The nice thing about the Staub is that the inside is black, so it doesn't stain at all. I personally think it feels a little more substantial, but both are great.

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I know Le Creuset seems to be the crowd favorite, but personally I always thought it was overpriced for the product you get. Sure, it's long-lasting, but there are durable products on the market that are both cheaper and better looking in their old age. I have two Le Creuset pots but to be honest my friends' Staub's and the occasional Lodge seem to be holding up better. BUT, I am of an unpopular opinion and I recognize many concede that Le Creuset is "top notch" for enamel. Even if it's not pretty.

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pierino is a trusted source on General Cooking and Tough Love.

added 10 months ago

The way to buy Le Creuset is to wait for outlets like Sur La Table to put last season's colors on sale. It happens every six months at least. If you don't mind having a mismatched collection (I don't) you will find better value.

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I got my large oval le creuset dutch oven at williams-sonoma for just under $100, it's a sort of odd pea-green that I can live with and my boyfriend adores. Fairly certain that it was either last season's color or a gift return.

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If you are using it to bake bread, I second the recommendation of another poster here for the Emile Henry, specifically the 4.2 quart cocotte. I use it to make the Jim Leahy and Artisan Bread in 5 Minutes a Day hearth bread and the results are simply perfect. Plus the Emile Henry is half the weight of cast iron so lifting it in and out of the oven is a snap.

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added 10 months ago

Very good point Sandy H, regarding weight.

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Mlc1977 added 10 months ago

I hate to tell you this but I have French made green cast Iron and enamel pots I bought at Ikea about 5 years ago and so far they have none of the problems you have described, and for as little as I paid if they ever do I will just get new ones. I think they came from the factory next door to le creuset, LOL!

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CHeeb added 10 months ago

I wish I had an Ikea closer than the Atlanta store ( 180 miles away) . The enameled cast iron "senior " pots don't seem to be an online product , much to my regret...thanks for the idea , though. Next time I am in an IKEA area , I hope to be in the car to be able to bring one home and try it out...sound very affordable...ch

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