Lodge or Le Creuset ? The unbiased comparison! 

I'm having two braisers, a Lodge and a Le Creuset, both are very good to cook. I use the Lodge when I am wearing my Levi's and Le Creuset when I am wearing my Lacoste clothing. 😉

So in the Lodge enamel I must make one small correction. That edge at the top is not exposed cast iron. It is finished in a matte black porcelain enamel to give it a defined, sharp look. But, the cast iron is 100% fully coated on the Lodge.

my 60+ year old oval Le Creuset dutch oven is still going strong, we use it at least twice a week! I also have a set from the 80's, all still perfect, nothing like them

Since not everyone has $200-300 to purchase one piece of cookware, thank goodness for Lodge. It give us, without deep pockets, an opportunity to have cookware that is affordable, and well made.

I keep an eye out at our ValueVillage and Salvation Army thrift store and have managed to find some great LeCreuset pieces. Found a large dutch oven for 30$ Canadian and different sized saucepans from different eras. All orange but with slight differences in lids and handles. I don't mind the differences, think it adds to the uniqueness.

I have a Le Creuset dutch oven. Can't say enough about how great it is-truly unparalleled in quality. But for everyday frying, stir-frying, wok-cooking, making pancakes, etc., Lodge's plain cast iron pots and pans are superb, and a real bargain.

I have had two of the lodge enamel pots. They both started cracking after a year of use. Lodge makes excellent cast iron but there is no comparison with the Le Crueset in the long run!

I love my Le Creuset. I started my collection in the early 80’s and every piece I have is still as perfect (near enough) as the day I bought it

For me, it came down to price. I wanted a nice enameled Dutch oven and on a retired person’s (very) fixed income, there was no way to have a $350 Le Creuset. Instead, I bought the $49 Amazon Basics, and it has so far exceeded my expectations. It cooks evenly and cleans up easily. Even better, there was no cost for shipping that heavy beast with Amazon Prime. In just a few months it has become one of my indispensable kitchen accessories, along with my Cutco chef knife, my Borner V-slicer mandolin, and my instant read meat thermometer.

I feel like a major category is missing here. Cooking with it.

After paying $100 for a Martha Stewart dutch oven that lasted a year, then $60 for a Giada DeL braiser that lasted 2 years, I finally put my money on Le Creuset and won't ever buy non LC dutch ovens and braisers again. The quality far surpasses the cheaper versions. The MS and GDL versions wore down quickly, food stuck, they became hard to clean, were way heavier, and the enamel chipped and cracked.

Le Creuset puts on 3 coats of enamel while Lodge only uses 2 coats. This is why the Lodge feels rougher, and the LeCruset is glassy smooth by comparison,and it's more resistant to chipping.

I have a Lodge 6 quart and Love it, smooth as can be, the rim is coated with a matte finish zero cast iron exposed, everything i have baked in it has turned out amazingly!

Remember also to compare price per use. Buy the best you can afford for your most-used pots

I have had lodge, it lasted about 6 years, never used it in oven, the outside glaze cracked at the handles, it rusted, the glazing inside cracked and then chipped. I tossed it. I also own and regularly use several le crueset which I’ve had for over 20 years, no chips anywhere .

Just found a le creuset D. Oven 4.5 qt for $150, that’s half price. The top is also a uncoated grill pan with the raised ribs. I seasoned the top then seared some ribs in it. Then I transferred them to the bottom for a hour of braising. Took them out for some sauce then back in the top for the final grilling. 2 pans for a $150 bucks of that quality is a steal. It will probably be the heaviest thing in the kitchen when I retire to the RV this summer but with these 2, my good Japanese non stick egg pan and a decent 2 qt sauce pan I’ll have everything I need. Thanks for the great content.

I have the Lodge (same color) and cook in it all the time. It's one of my favorites. Great for fried cabbage, smothered chicken with gravy and braised pork chops. I have definitely upped my cooking game since I purchased this 5 years ago.

The best bet for those who can't or won't shell out for new Le Creuset is look in resale and consignment shops in better neighborhoods and upscale suburbs. Earlier this year I lucked into a Le Creuset grill pan. I bring along a magnet and a magnifying glass to inspect before I buy.

Thanks. After watching this video, I bought the Le Creuset 7 1/4 quart dutch oven. I'll pay for quality.

As is often the case... it is often the case that a more expensive product has subtle advantages. Whether or not those differences justifies the cost differential is a matter of subjective judgement. For a lot of people.... the lower priced lodge will be adequate. But if you want the superior product... Le Creuset is clearly superior

I will not give up my lodge. I swear to protect my lodge with deadly fire and seasoning it to the fullest.

I bought a 6.3 qt oval LC dutch oven recently and an LC cast iron skillet. One thing I’ve noticed- Because of the superior heat retention quality of cast iron, you can do most things over low to medium heat; I had my skillet on 1-2 on the burner and was easily and quickly searing food. In the Dutch oven, 325F is all that’s needed to stew/braise and efficiently. They clean out easily. I wonder if some people are using too high of heat- I’m doing everything I need to do on low heat. LC all the way.

I can say on the enameling. LeCreuset does five layers of enamel, Lodge I believe does two. That is why the LeCreuset is smoother, why you can see through the Lodge enameling a bit, and probably also a bit of the reason your food sticks a bit more in the Lodge. That being said, it does cost literally about 1/9th what you pay for the LeCreuset.

I just purchased the Le Creuset thank You this is my first piece 5.5 qt Dutch Oven on Amazon $84.95 tonight a beautiful color of Blues

The black cooking surfaces, pot rims and lid rims are matte porcelain. I purchased my blue 6 qt Lodge Dutch Oven at TJ Max for $35 in the USA. A great find and I love, love, love it!

the enamel quality would be my main consideration. this is where the rubber meets the road for me. once these things crack or chip, i would stop using. conclusion: scared of the lodge quality, scared of the le creuset price. buying neither. great review, liked and subscribed.

This was helpful. When I had to replace all my pans at one time I chose Lodge because its inexpensive and all the pan reviews compared themselves to cast iron so I figured, just get cast iron. Since then I’ve acquired one Le Crueset pot and could not be happier with it. After watching this video I used some stashed away birthday money to buy myself a new le crueset pan . It’s a much slower process but my heart is happier with the fun colors and reliable cooking on the le crueset

I've owned many le creuset cookware pieces. Most I've acquired while thrifting. I've also used the Lodge enamelled pans. There is a much clearer difference IMO in performance than presented in this video. The coatings used by lecreuset are better and last longer. I've found early lecreuset pans from the cousances era or just after and they cook wonderfully and even though the exteriors are banged up and abused ... they cook perfectly fine. I doubt the lodge pans would cook well after 20 years much less 70. I do think they're overpriced perhaps but there is a major difference between these two brands. If you cook and bake with both you will notice a clear winner. Often there's a reason things cost more. Also, it'd be nice if a youtuber would compare older pans. I'd love to watch a cousances / creuset VS Descoware video.

I have a large Lodge enameled pot which I now use for dog water because the enamel inside only lasted about a year. On the other hand, all of my Le Crueset pieces are still in good condition after years of use. Expensive, but worth the difference in price.

You have made a good point about the lip on the lid. I had a cheap imitation of the Le Creuset and I was gravely disappointed because the lid never sealed anywhere as perfectly as the Le Creuset. The sealing is very important especially if I’m planning to cook my food in the oven. The extra height of the lid on the Le Creuset is extremely useful and the Le Creuset has a much thicker layer of enamel. I have had my 4 pieces of Le Creuset over 20 years and they are still in beautiful condition. It’s worth spending the money even if we can only afford one pot at a time. Often one pot is all one needs. I just happen to cook for large numbers of people.

Thomas, I started cooking when I was 12 years old, I am now 70. Over the years, I have bought many pots and pans of many brands and many pricesa. I have bought Lodge non-enameled cast iron pans (usually on clearance sale or used pans from thrift stores ) but have not bought the enameled ones. I did not know about Le Creuset pans until one day about 40 years ago when I helped a neighbor cook some spaghetti sauce. She had an old, chipped, much loved and much-used Le Creuset pot. I was impressed how well it cooked the sauce. Unfortunately I did not have the means to buy one for myself for years afterwards. However, about 35 years ago I did buy an enameled cast iron (no markings on pot) tall oval (?dutch oven/roaster?) for $13 on clearance at Cost Plus World Market that still serves me well with no chips or bubbles, although the inside enameling was never as smooth as Le Creuset vessels. About 10 years ago I was able to buy a Le Creuset braiser at a Le Creuset outlet in Ventura County, California at a very good price, as it was supposed to be imperfect. I have never found the imperfection. I was so impressed that I bought more (also supposedly imperfect) braisers and gave them to close relatives for Christmas gifts that year. All the recipients were very happy! I also purchased a Le Creuset enameled frying pan for myself. A few years later, my husband surprised me with a large Le Creuset stew(?) pot. I have since purchased the metal knob and use it for high heat cooking. I have no cracks, or chips in my Le Creuset pans. Each item was well worth the money. If I ever need another enameled cast iron pan, I will only buy Le Creuset. d in my opinion, Le Creuset is unbeatable, and the smartest place to buy Le Creuset is at the Le Creuset outlet store. By the way, I do not and never have worked for Le Creuset. I just love their products.

I have Lodge and Le Creuset and have used both for years. The only difference that I see, is that the inside of the Lodge will stain,not the Le Creuset. It stays new-looking.

I treated myself to a 3.5 qt. Le Creuset braiser last year as a retirement gift and really enjoy it but they are way too expensive for some people to ever be able to purchase . My son kept telling me about Lodge enameled cast iron and how pleased he was with it so I decided to purchase a piece strictly for comparison. I went with a 5.5 qt dutch oven for 39.94 and absolutely fell in love with it so much so that I purchased a Lodge oval 2qt casserole for 44.90. In hindsight I would have foregone the Le Creuset and just stuck with the Lodge. The Lodge is a beautiful piece, great quality, great price and performed just as well as my Le Creuset. You can buy Lodge from Walmart and if there is a problem with you can take it back and exchange it. I'm 65 and not interested in acquiring heirloom pieces to pass on to heirs. At the price I paid for my Lodge Dutch oven I could afford to replace it every few years should the need arise. My son has had his Lodge Dutch oven for about 6 years and it's still in excellent shape. Don't feel bad if you can't bring yourself to spend the money on Le Creuset. $ 39.94 Lodge Enameled Cast Iron Dutch Oven www.walmart.com/ip/Lodge-Enameled-Cast-Iron-5-5-Quart-Dutch-Oven-in-Red/647826350 The Lodge Casserole for 45.00 bucks www.amazon.com/dp/B07GVPV2YL/ref=dp_iou_view_product?ie=UTF8&psc=1

I have the Le Crueset, Lodge and the Extrema cookware and I like all 3 of them. Lodge, when well seasoned is great for cooking indoors and outdoors! The easiest to clean, is the Extrema.

I have the same lodge. Whether it's just mine or all. You can adjust the lid to seal or slightly vent by turning the lid. As for the le creuset. It probably is a very good product but a little out of reach for some.

I have both. The Le Crueset is without a doubt the better quality. The Lodge cracks are already on the outside in the enamel after only two uses and I was very gentle not to knock it or bump it against anything. I had already heard the Lodge cracks easily. Although I used a silicon spoon, the interior showed so many scratches when I was scraping up the done after searing. Finally, The deal breaker -- you do have to season and treat the rim of the Lodge pot and the lid. The exposed cast iron will rust.

I have a Le crueset Dutch oven I bought over 10 years ago. Excellent slow cooker and braiser. Was expensive and I'm not wealthy, but worth every penny for that kind of quality. I also have a lodge cast iron pan. Have it seasoned nicely. Another great tool for frying.

Lodge has one that looks exactly like Le Creuset now! Lodge is amazing cookware &I have several pieces.

Great video. I have used both brands and if money wasn't a comparison, the Le Cruset wins hands down. Just a few of my own personal use and personal observations: ~ the rounded edges on the Le Cruset dries quicker than the flat edges Lodge and is also stronger. ~ when cooking alot of pilaf or soups, I prefer the Le Cruset more deeper and rounded lid. The rice fluffs up into a mound under that lid and the steam from the soups drips better back into the pot when opening on the Le Cruset. ~ the enamel on the Le Cruset to cook on is incredible and super easy to clean. ~ the Lodge however is a better looking pot though.

I love my le crueset! The curviture in the le crueset lets you whisk your food more proficient. The quality is unmatched. Sometimes, people will never know the difference in quality cookware, unless you've used it.

The non-enameled Lodge is made in America, in South Pittsburgh, Tennessee. It is made to be cheap, all with machines, unpolished, raw casting. But a 12" skillet costs just $24.90 (here in the USA) as opposed to something that is polished smooth (Like Field Company, Smithey Ironware, etc) where a 12" costs $195, $200. Lodge makes their stuff cheap, and they sell A LOT more than any of those companies that sell the polished or the enameled stuff.

I had a Lodge, I also have a Staub and Le Creuset, the Lodge was fine for about 4 years then one day while I was cooking with it large spots of the enamel popped off, pot and dinner ruined, thankfully the searing hot enamel flew by but did not strike my face. The lodge is really not at all comparable in quality to the other two which is why it is reflected in the cost. The enamel on the Lodge is very thin.. The Lodge will not last as long as the others.

I'd love to try the French brands to see what the difference is. I have 1 Lodge enameled and 1 from another cheap company. They're both awesome. I can't imagine the difference is actually worth the price increase (at least here in the States), but I can't say for sure. All my regular (not enameled) cast iron pieces are from off brand names that I found cheap at various times, so I've always figured it's just metal and it's how I use it and take care of it that matters. As long as you trust the company putting on the enamel, go as cheap as you can on these.

My 30 year old red Le Creuset is great. Timeless quality.

I purchased an off brand braised because it matched the color of my discontinued Le Creuset. I use it weekly. If they would ever offer one in Cassis again...I’d purchase it. The Le Creuset quality is unmatched.

I have collected 2 braisers, a saucepan, and 6 various sizes of Dutch ovens from Le Creuset in the past year. I only bought the sale ones. NEVER full price. I got a Staub for Christmas last year (and ended up giving it away because I like the lighter enamel because with the dark enamel I couldn't see the color of my food). I will say... I bought 2 Dutch ovens from HomeGoods that are Cuisinart brand. Those are the two I use; my workhorses. And at a fraction of the price of Le Creuset. I worry less about ruining their finishes and making stains. The quality is not LC, but it's close enough. I love my Le Creuset. It's beautiful. But I do recommend Cuisinart for a good deal. My 7 qt Dutch oven was $69.99. I couldn't afford the 7 qt LC!

I can say I love Le Creuset and Staub cookware. Looking from a neutral perspective the Lodge is the more cost efficient, but how often would you buy a Dutch oven? As an American I would still go between Le Creuset and Staub - it will literally last a lifetime. Kudo's to the craftsmen who design them. Love the french cookware in general, usually a very high quality that lasts a lifetime. Thanks for the honest review. I do love my Lodge basic cast iron pan; but for Dutch ovens, I'll probably swing for a Staub.

With regards to the lids, the Le Creuset has the best lid ( of course ) because it is more dome/bell shaped. This allows for the steam to be transfered back to the pan in a more controlled manner as it will roll down the lid this also creates a vaccumn of air moving in the same motion as the condensation of the steam, cooking more evenly Think convection before convection was a thing. The air is being evenly moved in the braiser.

I heard that Le Creuset bakes their enamel coated cast iron to such a high temperature (800 degrees) that it seals them and no chemicals come out and get in your food when you use it. Maybe Lodge does the same but I'd like that verified.

I have two Dutch ovens, one of each brand. I use my Lodge for soups and stews because it has a more rounded inside and makes stirring more comfortable, easier. The Le Creuset has the bigger flat surface in the Dutch oven so I use it mostly for searing meats. I cannot tell the difference in performance between the two. Both have held up beautifully.

Great comparison. Thanks. Seeing the cooking would be nice too. My lodge dutch oven works great but it is already discoloring inside. I don't think its affecting the cooking yet but my le cruset has not discolored inside.

My mom has been using an enameled dutch oven for a couple years, and now would like a cast iron skillet. I feel there is much more limited option for enameled skillets, and am planning to get her the Lodge brasier for Mother's Day along with a bare cast iron 10" skillet. Thanks for the video.

Had a set of Cruset since 1984, 45 years, still looking and working great

Thank You TFFC. I have both products . When it comes to brazing or baking bread in a Dutch oven. , a tight lid seal is important . I use parchment paper to seal my less expensive D.O. but both are work horses in my kitchen . Saddle up and cook.

I have a Lodge Dutch oven. I use it quite a lot. It lasted about four years of heavy use. That doesn't sound great, but given the cost delta, I could buy about 12 years worth of Lodges for the price of one Le Creuset. Looking at eBay it does look like the LC enamel does discolor after some time, no different than the Lodge. I'll stick with the Lodge.

I have an oval Le Creuset Dutch oven and used it since 1994. I started making bread in it and decided to get another Dutch oven for baking. I bought a round $60CAD Dutch oven from Amazon and it’s been shockingly good for that price. I only use it for bread but it’s being used 475F all the time.

The Lodge enameled 6qt Dutch Oven will go on sale for $39 occasionally. Normal price is $59. It's a good deal. I've been using my Lodge on a regular basis for many years and it's perfect (well, some staining). It doesn't stick but I know how to cook.

Another option is Tramontina. I recently got a pleasant surprise when shopping for an enameled Dutch Oven and went on their site finding a 7qt for 45$ a huge savings over buying one at a store where they were charging close to 200$ for the exact same piece. Great video!

There I no comparison, Le Creuset is a lifetime product. I know it’s very expensive but I’d rather have fewer pots and pans of high quality. Shop at the Le.Creuset outlets and especially look at clearance products at the outlet stores. Alternatively, save up money and buy the LC packages if you are starting out, they can save you a lot. I’ve used LC or most of my life, from childhood really, and I have never been disappointed. I have one Staub pot and one teapot, the enamel is just not the same thickness and quality as LC.

My wife found a brand new Lodge deep Dutch Oven for $5.00 at Goodwill. I’ve used it just about every day since she brought it home a month ago.

I was told by an associate at a Le Crueset outlet that the made for outlet products have small differences. Such as smaller handles.

I have Lodge cast iron frying pan and round pancake griddle. I also have Le Cruset braiser and Dutch oven. They all work well. I think for just plain cast iron for the stovetop, Lodge is great. But for all around workhorse pans, the Le Cruset is the way to go.

Thank you for a very helpful guide. I would to love to afford le creaset but not in my budget. However I feel very happy to know that the Lodge is very good too and will be purchasing one very soon. I have subscribed!

In 2007 I bought a 33cm Red dutch oven from Carrefour in France at a cost of 30 euros. When I used it the next day the screw holding the lid fell into Coq au Vin for eight. A little superglue on the threads and it has been ok since then. I used it so much that I bought a Blue 30cm version from Sainsburys in the UK, for £20 in their January sale. For the colder half of the year I will use one or other of them at least once a week. The Sainsburys pot now has a very small (pinhead sized) chip in the enamel on the exterior of the pot, otherwise there has been no damage to either pot. What surprised me was how easy they have been to wash, no matter how much abuse I have given them they always come clean with very little effort. I do own one or two Le Cruset items which were gifts, but I would not hesistate to buy unbranded cast iron items.

As is often the case, you get what you pay for. If you can afford the Le Creuset, go for it, but if not there are cheaper brands that will do the trick. A few years back I got a cheaper Dutch oven and it worked but ended up cracking and browning quickly, and my food stuck to it. Now I have a Le Creuset and it looks like new despite having used it more than my previous lower end DO. I think the biggest difference is longevity, but at the end of the day a cheaper brand will still cook well, you just might need to replace it much sooner than a Le Creuset.

I have an extensive collection of enameled cast iron cookware. I love love love Le Creuset; it’s incredibly made, truly heirloom quality, and I always thought that nothing could beat it. Then I discovered Staub. All of my Staub pieces seem just a bit more robust than LC. The interiors are black, so they don’t discolor/stain like Le Creuset can (truthfully my only complaint about Le Creuset). But, then again, the darker interior of the Staub means it’s more difficult to judge browning of ingredients. Staub seems to go on sale more often than Le Creuset, though.

Have both the braiser and the 6QT Dutch Oven from Lodge and I love cooking in them. My enamel is fine and I have not had issues with many things sticking or clean up. However I do take very good care of them. I have wanted a Le Creuset but it has always been financially out of reach and since I don't have it then maybe I am not missing anything.

Bought my Le Creuset in 1983 and I still use the Dutch pot and paella pot. They come with a lifetime guarantee. In 37 I have only had to return one piece and it was replaced at no cost to me.

The Le Creuset is beautiful. ❤️

I recently bought a 5 quart size Dutch Oven myself and so as I watched this video, I kept pausing it and running back to my kitchen to see what mine was like compared to these two that you are reviewing. Mine is purchased in Canada and is the "President's Choice" brand. Mine has a Stainless Steel knob on the lid and seems to have more of the shape of the Le Creuset lid. I think my enamel looks very smooth and so it will be interesting to see how mine performs I got mine and a very good price promotion. I see that the one I purchased was made in China. I have had a Le Creuset oval shaped one when I lived in Spain some years ago and really used it a lot. Thank you for an interesting video, I learned a lot.

These show up on EBay all the time at less than half retail price. Ppl get them as wedding presents but only cook with a microwave.

You can find Le Creuset on sale at Sur labTable, Macy’s or Williams-Sonoma at certain times of the year. January is the best time of the year to look for housewares on sale. LenCreuset also can be found for reduced prices on eBay if you trust that site. I would have been more interested in a performance review vs a design review. I just bought a Staub cast iron skillet instead of a Lodge. Bottom line - the Staub does not have to be seasoned, which is a HUGE performance difference.

Thanks for the video. Both beautiful pieces. I've had a Lodge 8 qt. Dutch Oven for around 12 years now that has seen lots of use and still looks like new, and it's performance has been excellent.

I purchased two Staub DOs. I absolutely love them and will never use another brand. They are so worth the money.

The Lodge chips around the top edge easier than Le Creuset and Lodge has hot spots. I do not know what the warranty for lodge is but La Creuset has lifetime if not abused or misused.

It took me a while to get that he was saying “enamel” and not “animal” LOL, but I love his accent! And great review, very helpful!

I have a Lodge. I can't see the cast iron through enamel on the inside.

I bought my Lodge enamel first and thought I loved it. Used it and cleaned it as was told in instructions (baking soda& little bit of soap) it lasted about a year without and worry. Then I was lucky enough to get a Le Creuset at a thrift store. You could tell it had some wear but was still in great shape. That is when I realized how crappy the enamel has held up in the Lodge. The inside of the Lodge has worn terribly even with only using baking soda as a cleaning agent. There is no gloss left to the inside. Where as the well used LeCreuset still has the same glossiness to it after having it secondhand for 3 years!!! Le Creuset is worth the money.

As I write this comment, I am cooking something in my Le Creuset braiser. I absolutely love it. Your video is very informative. You provided useful information and compared all the important aspects of both brands in an impartial manner. Lastly, I am now very pleased to have confirmed that I have been pronouncing Le Creuset correctly.I pronounce it like you do, even though I am not French. Thanks for a great video!

I have both Le Creuset and Le Chassuer both French made high quality cast iron enamel cookware. Le Chasseur is a little cheaper has smaller handles( it is very old) but importantly like Staub has projections on the underside of the lid to baste food as it cooks. The lid seal is excellent on both with virtually no escaping steam. The Le chasseur lid has concentric rings to achieve the basting. I like both but prefer Le chasseur. My Dutch ovens are over 30 years old and still going strong.

I had the Lodge brazier years ago. It is a decent piece of cookware. My chief complaint is that the interior enamel is very soft and very porous compared to French enamel. It stains while cooking almost anything and wears fairly rapidly under the pressure of a plastic scrubby. I suggest saving your money until you can buy Le Creuset. Having said that, I think the American made Lodge ProLogic cast iron is the best cookware on the market.

I have several LODGE Dutch Ovens and Braisers that have been in use for years and never had any problems with them. They are a low maintenance kitchen tool and a perfect choice for a limited range of cooking applications; provided they are not abused. Bare (non enameled) cast iron pots and pans are virtually indestructible and can take tremendous abuse. Enameled cast iron can be damaged by using metal utensils or banging the enameled surface with a hard object. As long as you don't subject them to blast furnace temperatures and use only wooden or plastic utensils, the glass enamel won't be scratched or cracked and the pan will function as well as brand new forever. The strong points of using enameled cast iron are, if used properly, it does not react to acidic foods, does not require seasoning, can be washed with soap and water, and will not rust. Enameled cast iron is melted glass on cast iron (actually cast steel). which makes it nonreactive to acids but has a lower tolerance to abusive conditions. The reason is, because the surface that contacts the food is glass. Glass is less durable than steel and can be damaged if used like straight steel or regular cast iron pans. Nonreactive in cooking terms means that it will not alter the flavor of acidic dishes like tomato sauce, tomato based stew, or vinegar sauces like bar-b-que sauce. One simple fact I have learned over 40+ years of cooking is when food burns on the bottom of a pot or pan, THE FLAME IS TOO HIGH. Dutch Ovens and Braziers are not frying pans. Frying pans can be used at extremely high flame settings and burning is prevented by constantly flipping the food in the air.

I guess the biggest difference is that the French brands are actually made in France compared to the American Lodge, which will mostly be produced in China. That also explains the huge price difference.

If you want either of these but don't have the money, try Goodwill or craigslist. Many times when people downsize, they get rid of their heavy cookware. I just received this Lodge braiser from a friend who was given it as a 2nd hand piece. It's in good shape and just needed a good cleaning. May have been stored in a garage for some time before it was given away.

Lodge has served me well for over 5 years. But I really want a Le Creuset when I need to replace it.

Everyone that can afford it that has both these pieces lodge and le Cuisinart needs to get a lead testing kit and test them both after they’ve use them for a year or so,,, I have a regular old lodge Dutch oven and a bunch other lodge cast-iron cooking pieces none of which are a enamel just plain cast-iron and I am very pleased with them I’m not sure you need enamel. OK update here I think you do need enameled cast-iron Dutch oven for acidic foods and things of that nature.

I've seen many many photos of the enamel cracking on all brands of dutch ovens including Le Creuset, so I just got a lodge.

I just got an Artisanal Kitchen Supply AKS dutch oven for only $34. Works fine and I can buy lots of other kitchenware with the money I DIDN'T spend on La Creuset

I would have liked to hear some examples of what dishes you recommend to make in this shape/profile of enameled cast iron, as well as only comparing the two. For the black plastic and metal lid knobs, I have both, and they both have pros and cons; the metal can withstand a higher temp., but the black is also quite high, and a user may prefer the ergonomics of its shape as well as the “cool-touch”. I have personally...about 3 round Le Creuset “French Ovens” , they call them here; one pretty large, the other a bit too small, and one a better middle-size. Also, I received a largish oval-shape from my friend who looked in my cabinet, said I Did not have any, and chose it for me. I also have a beautiful smallish Staub oval in blue...and a smoky graphite colored “tall saucepan”-shape Staub as well! They are coming out of my ears, a bit! But, I still had some interest in this profile you are showing, because it had been specially requested by some friends who were getting married, and I bought it (full price! Usually I use a clearance or other outlet promo price opportunity!). Since then, I am curious about having this shape. I would like to say that I am personally an American, but I do not trust Chinese-made lodge AT ALL! I enjoy trusting fine craftsmen of Europe, and the materials they source for construction, for my food-prep items. It’s a famous story that cheap Chinese-made toys and candies in “dollar stores” here are always being found to have lead or arsenic or some other awful thing. I am also concerned about human-rights considerations related to working conditions, compensation, and minimum age of workers in manufacturing, and I am inclined to trust Europe-based manus to be following better protocols on those aspects than China’s, on the whole. My other recommended point for people getting interested in French cast-iron, but perhaps fretting over color-choice, especially in light of the price, don’t worry too much about it! The best is actually to have multiple colors rather than only one, because they are easier to “spot” when you want to find the right lid or etc. also, about 90% of them “look good together, so if you grouped any random 3 colors; most of the time they make a nice color story. Maybe 1 or 2 in five “random” sets of 3 would have an “off” color, but you will not have a problem. Just check them next to each other as soon as you have two already to make sure the 3rd isn’t “looking weird together”; you will have no problems. The colors you were most unsure about will become your favorites. The classic “crucible orange” gradient or whatever they are calling it is so gorgeous the more you get to use it. Grows on you.

Lodge if you are on a budget Le Creuset if you can splurge a little for better quality. Both are really good.

I have the same Lodge. I use it almost everyday and love it. Brought mine from TJ Maxx for 39.99. So check your local Marshalls and TJ Maxx.

Wow the wife just bought one of these a PC brand( superstore ) on sale for$30 cdn. With a Pyrex glass lid! We have a cuisinart 8 L we got on sale a few years back, but I wanted a smaller style for doing chili, and stews( no children left in house) because there's just us two and the two small dogs. They get the trims off meats and get spoiled with my cooking sometimes. Anyway I've used it to cook Chile, braise trims off eye of round ( for the dogs) I'm not a feed them raw meat guy, I always cook their meats as well. Anyway hell of a deal!

I have a Lodge because I can not afford Le Creuset. It’s fine for my purposes. I would love to have a Steinway grand piano, but I had to settle for a lesser name, which is also fine!

I love my Le Creuset. I’ve had it for close to 10 years and it’s not only pristine, but is a powerhouse in the kitchen. I know it’s a ton of money, but if you can afford it you won’t regret it.

I bought my Le Creuset on Facebook market used. It's my go to dutch oven for baking rustic bread and stews. I've since bought two smaller pieces on Facebook/Craigslist, because I love the quality.

Regular cast iron cookware lodge Cast iron enamel Cuisinart Aluminum cookware All-Clad This my cookware of choice *Lowe's is having a sale La Cuisine cookware 5 qt $70

Lodge Enameled pieces are outsourced to a Chinese company, due to complications making enameled products in the United States. The non-enameled Lodge in made in Tennessee, USA.

I'm still trying to decide which way to go and the Lodge price is definitely tempting. However, my stainless steel cookware is Chantal, which I absolutely LOVE...and they also make the cast iron enameled dutch ovens/etc, so I'm really leaning more towards that. Chantal prices are between Lodge and Le Creuset and they have clearance sales on their website. I think I read that they are also made in China but I like the design engineering of Chantal.

after all the "review" there is actually no review on how it cooks? Isn't that the most important thing about cookware?

If you are an estate and garage sale connoisseur you are sure to stumble on a Le Creuset piece. I live in the bay area and have found 2 pieces so far , one was a brand new 10" griddle, very shallow for $1!. It retails for $150. Another I found was today, a small dutch oven, again for a few dollars. So they are out there if you don't want to pay the big bucks.