It depends on your budget. Le Creuset and Staub probably are the top choices on the market, but they are also the most expensive as well. But with proper maint, they can last a lifetime. You can read more reviews on both French oven on cookware insider. http://www.cookwareinsider.com/cookware/dutch-ovens/
My mum got a le creuset set for her engagement present and still uses some pieces today over 40 years later. That is real value for money. Food tastes different in well seasoned enamel pots. I don't own a le creuset but instead the poor cousin, Le Chauseur and I think it is just as good. It is a workhorse, almost used everyday for 5+ years, just wish I had a set with varying sizes. Eternally waiting for sales at Aussie online outlets like Peters of Kensington and Kitchenware Direct.
I’ve tried Emile Henry Flame (ceramic), Lodge or Staub. All good.
Le Creuset is the gold standard and I received my pieces as a gift. But it’s ridiculously expensive unless you think you'll use it many times a month for years. (It’s sort of like buying mind-boggling-priced wedding china that you’ll use 8 times in ten years.) I would much, much rather spend the extra money on a good frying pan and roasting pan.
I’ve never seen a piece of Le Creuset at a yard sale here in the northeast. I think those days have come and gone. (Well, sometimes, one of those adorable small pieces like a butter warmer, in acid green.) Estate sale agents have gotten it much earlier than we can.
But as others have mentioned, department stores and specialty cooking stores (Williams-Sonoma, Sur La Table, etc.) have annual sales, especially for “off” colors.
Also, Le Creuset has outlets. They sometimes have very good sales, but are usually very competitive with their retail channels. http://www.lecreuset.com/content_outlet-store-locations
If you have your heart set on Le Creuset, call up the outlet nearest you and make friends with a salesperson to find out when they typically have sales and ask if they’d phone you when a particular piece you want is on sale. And tell your family they can all chip in on a gift for you for your next birthday. :-)
I don't think you'll go wrong with any option. I have a Martha Stewart from Macy's, a World Market store brand, and a Le Creuset (end of year outlet store sales or seconds are great). The MS was recalled for enamel problems, and while I didn't return it, it is quite chipped. It is the one I've worked the hardest, and has suffered the most thermal shock with Lahey-inspired no knead bread baking. It discolored from having flour and oils on the exterior baking on at 550F+ (at least that's what I attribute it to). Maybe I could scrub that off, but I haven't tried beyond normal hand washing. As for the phenolic handle most brands have: I remove it if I'll be baking over about 350F, but leave it on for just normal cooking/braising in the oven. Le Creuset sells a metal replacement that would fit any of the brands I have, but I haven't tried it. When I remove the handle, I put heavy duty foil under the lid to use as a sling to assist in removal.
I also love my Le Creuset...it's still beautiful after 30 years while others have chipped , stained and died. I notice that many outlet malls have a Le Creuset store, and they have great seconds and discontinued colors at very deep discounts.
Well this got eaten the first time, so if it double posts sorry!
I love my lodge. I bought it for about $50 a few years ago, and it is a total workhorse in my kitchen. It goes from stove top to oven constantly, I deep fry in it, use it to pop popcorn, just about everything. I've never had any issues with chipping, but the bottom has discolored over the years, and no amount of bar keepers friend seems to help. Doesn't affect the quality of the food at all.
This sort of a very wild card, but IKEA carries a line of enameled cast iron casseroles (called senior, I think) produced in actually pretty decent quality (in France) – and for a very reasonable price. I got a 5 quart lidded, oval one and a heavy frying pan back when I was a student and almost 10 years later, I still love and use them heavily.
I have Le Creuset, I have Staub, I like them both. But my favorite is my Emile Henry Flame. Super-hard ceramic, it can go from stove-top to oven to microwave to freezer to grill to table. There's something really nice about cooking in ceramic.
Although it has already been said, I have had the most excellent luck with my Le Creuset dutch oven. You can find them reduced at places like TJ Maxx or Marshalls (in the Northeast), an outlet store or on sale at Williams Sonoma or Sur la Table. So worth the investment and you do not need to pay full price if you are flexible on color.
I use Le Creuset for stovetop cooking so I haven't ever used it in the oven. But I can say that I've found it excellent. Splurge on a new one - there are frequently sales at places like Williams-Sonoma or other online vendors. It's something that should last for many years, so think of it as an investment.
I've got a Staub enameled cast iron dutch oven that has been great. I think they are on-par with Le Creuset, and they are not quite as expensive (although still not cheap). I have found Le Creuset pieces at flee markets for much cheaper than retail. Always good to keep your eyes out. =)
Le Creuset is incredibly expensive but you can get them heavily discounted (a color gets discontinued etc.) Another option is Lodge (much cheaper) as someone mentioned, but I really don't think they hold up as well. I've found that they chip pretty easily, but of course it's possible that I got a dud. I use my grandmother's Le Creuset she bought in the 70s. Still good as new.
Le Creuset is great, but very expensive. Consumer Reports did a study and Lodge and the ones sold at Costco and Wal-Mart performed as well. I bought one from Costco because Le Creuset was not in the budget. I love it. It's a 7 qt and it does perform as well as my Le Creuset 4 qt.
You can't go wrong with Le Creuset. It will last a lifetime, and there are a multitude of shapes, colors, and capacities to choose from. I have my mom's set from 40 years ago and have added new pieces with time.
18 Comments
I’ve tried Emile Henry Flame (ceramic), Lodge or Staub. All good.
Le Creuset is the gold standard and I received my pieces as a gift. But it’s ridiculously expensive unless you think you'll use it many times a month for years. (It’s sort of like buying mind-boggling-priced wedding china that you’ll use 8 times in ten years.) I would much, much rather spend the extra money on a good frying pan and roasting pan.
I’ve never seen a piece of Le Creuset at a yard sale here in the northeast. I think those days have come and gone. (Well, sometimes, one of those adorable small pieces like a butter warmer, in acid green.) Estate sale agents have gotten it much earlier than we can.
But as others have mentioned, department stores and specialty cooking stores (Williams-Sonoma, Sur La Table, etc.) have annual sales, especially for “off” colors.
Also, Le Creuset has outlets. They sometimes have very good sales, but are usually very competitive with their retail channels. http://www.lecreuset.com/content_outlet-store-locations
If you have your heart set on Le Creuset, call up the outlet nearest you and make friends with a salesperson to find out when they typically have sales and ask if they’d phone you when a particular piece you want is on sale. And tell your family they can all chip in on a gift for you for your next birthday. :-)
I love my lodge. I bought it for about $50 a few years ago, and it is a total workhorse in my kitchen. It goes from stove top to oven constantly, I deep fry in it, use it to pop popcorn, just about everything. I've never had any issues with chipping, but the bottom has discolored over the years, and no amount of bar keepers friend seems to help. Doesn't affect the quality of the food at all.
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