Enamel Coated Dutch/French Ovens

I'd like to know the answer to this question, too!

Most of the other brands haven't been around long enough to compare longevity-wise with the Le Cruset products.

Other than that, there is no reason they shouldn't do the same jobs. They're made the same way.

About a 18 months or so back I got an 8-quart oval Calphalon, and it's served me in good stead. Will it compare to the Le Cruset products we got as a wedding gift more than 40 years ago? Only time will tell.

I get this one on sale at Bed Bath & Beyond. Paid 70 bucks for it. But even its normal price is only about a quarter or a third what a comparable Le Cruset costs.

Considering Lodge's standards and customer service as well as their third party testing for their enamel, I think you'd find them quite good and durable and safe. And not particularly expensive.

Schmoozer, it's not simply a choice between Chinese-made and Le Cruset. Enamaled cast-iron is made in several countries, including the U.S., Italy, and France (that is, French companies other than Le Cruset).

By "made the same way" I meant the process. As I said, long-term quality is an open question.
As to Chinese cast iron, it runs the gamut from poor to excellent. Any problems, though, are likely to show up on the poor end, because the castings tend to be poreous, and don't cure readily. But that's not an issue if it's been enamaled; the coating fills in any large pores, pits, and occlusions.

The Lodge enameled cast iron pots you see at places like wally world or some of the kitchen stores are made in China. I guess you just have to ask your self with all of the contaminated products we have seen in the news over the last year or so if you are comfortable trusting your health to a cooking product made there. There could be impurities in the thin cast iron that could lead to early failure but I would be a lot more concerned with the chemicals that were used to color the enamel. I wouldn't want to trust any of the thin Chinese made enamled cast iron pots at temperatures required for a no knead bread recipe. I have read a lot of complaints about the lids on the Chinese Lodge and the Batali lines warping. There's not exactly a lot of over sight in the Chinese manufacturing process so God only knows what kind of metal they are using.
IIR Lodge does make an enameled line in the USA but it is more expensive than Le Creuset or Staub. If it helps I picked up an 8 quart Le Creuset oval at Costco for $160.

Lodge says on their site that their enameled line is tested by a third party for contaminants.

http://www.lodgemfg.com/use-care-help.asp#14

I'm a Le Crueset fan all the way.  If you've had one for this long and been happy with how it performs and it's durability, why go with anything else?

I have used Lodge and been reasonably happy with it, but not as happy as I am with LC.  And Staub seems to have the quality of LC, IMO, but I've never bought one because they are even heavier than LC.  And nobody has the color and size choices offered by LC (did you know they have eight colors now????)

And let's be honest.  Don't you like it when your guests look at your cookware and recognize it from The Food Network and know it's what Julia Child used to use?  :)

I did a post recently on my blog to help people determine what size dutch oven they should buy, and what shape would work best for them. I hope you enjoy it and find it valuable.

Enjoy your new cookware!
Edited by jkgourmet - 3/2/10 at 11:16am

I am SO very sorry - I evidently gave you a bad link!  My apolgies.  Here is the correct link:   WHAT SIZE DUTCH OVEN SHOULD I BUY

I have the Lodge L series large dutch oven and I love it.  I used to covet it while watching I think it was Dave Lieberman (?) on the Food Network.  It's that apple green with the metal (L?) on top (so I've no problems with knobs).  When I went to buy it, I liked it a lot better than the Lodge Color Series which is much easier to find and is the type most people find at your local Target (I wasn't impressed with that line too much).  My L Series weighs a ton so it always sits on my range.  I've owned it for a few years now and used it often and it's been great. I also coveted the Le Creuset, but for the size, I couldn't afford one and I really have been happy with this one.  I've never seen these in stores, but bought mine off of Amazon when there was a special price....

Schmoozer,

I'm sure you'll be happy with your LC, if it wasn't for the ungodly price I'd get one too.  As I posted today on another thread, I had an inexpensive, presumably Chinese knock-off, market by Martha Stewart.  The enamel has begun to separate.  There are a couple of brands listed above that I'll look into but so far, with the exception of LC, they all have experienced similar problems.  Even Lodge has their enamel done in China.

Happy braising,
Rich

so glad that you got the LC, Schmoozer.  And I hope the information on my blog was of some use to you.  BTW - GREAT point on the black interior on the Staub.  Never thought of that, but you can be sure that I will mention it on the blog sometime soon.

I've got two pieces in the black onyx and I like them. Perhaps the least 'pretty' of the colors, but certainly the most serviceable.  and since we bring our largest Le Creuset Dutch Oven with us when we go away for the summer, the black just seems to go with everything more easily.

I have relatively new Le Crueset and am pleased with the performance. I have reviewed a number of blogs and threads on the comparison  between LC and Staub.  The main thing that stands out is the reported difference in non-stick performance.  Several have reported that the LC tends to stick more as it ages whereas the Staub appears to get better with age. The LC has the smoother enamel finish and the Staub has a rougher black enamel interior which reportedly gets smoother with age.
Has anyone experienced this?

On Friday, I called Sur La Table and asked them to hold a 5.5 qt Le Creuset  French Oven in white for me and I would be there Saturday (it is a 2 hour ride to that store for me).  When I got there, the piece was a damaged piece. They offered to reduce it but I am anal about such things.  I considered going to the 7.25 size. The 2 pieces they had there were also damaged.  They offered to order it on their website for me, free shipping. My husband was with me and he said he was not impressed with the appearance of the line as compared to Lodge.  He said, by appearance, they appear very similar.

 

I didn't order it.

 

I was also interested in the Le Creuset 3qt casserole/braiser @ $199

 

When I got home I did a search and found a Lodge 3qt  casserole on sale for $43

 

I didn't order it.

 

I have a set of Viking cookware which really cooks and cleans very well and one 6qt Dutch Oven, enameled cast iron, from Lodge, which I seldom use.  However, I want to braise more and make more one-pot meals . Whenever I do use the Lodge, I never have any issues and the food always comes out good.  If you soak it, cleaning is not an issue at all.

 

Previously, I purchased the All-Clad braiser from Chef's for $199.  It was gorgeous. When I washed it with a soft sponge and hot soapy water as instructed, I noted there were scratch marks BENEATH the surface of the lid.  Chef's told me to return it.

 

Viking has a 6qt casserole on sale for $299

 

I'm so confused

Edited by missyjean - 11/21/10 at 9:23am

I've got several LC pots -- never had any problem with the enamel chipping or bubbling. The inside of one has gotten a bit discolored though -- probably due to cooking with red wine -- but that hasn't affected the cooking properties. There is a method ofr removing most of the discoloration, but I read that it is hard on the pot, so I don't do it very often.

 

TJMaxx sometimes carries LC.

Have you every tried this?

 

http://www.amazon.com/Creuset-12-Ounce-Enameled-Cast-Iron-Cleaner/dp/B000E5D04E/ref=sr_1_1?ie=UTF8&s=home-garden&qid=1290406167&sr=8-1

I have two Tramontina dutch ovens 3½ ($30) and 6½ qt ($40) versions, prices reflect sale prices.  I have also bought them for five friends and family members.  I use the smaller one for no-knead bread and the larger for soups and stews.  Aside from having to wrap the knob in tinfoil to protect it from 500 degree ovens, all have performed extremely well.  I don't have any Le Creuset to compare them with, but I do have Staub and all perform equally.  I purchased the Staub only because it had sizes that were not available in Tramontina.  I knwo America's test kitchen tested the Tramontina againist Le Creuset and named it best buy with no significant difference between the two brands.

I did read that review.  ATK chose the Tramontina over the Lodge because Tramontina was larger and cost less.  From what I understood in their review, the 3 brands were comparable.

 

I value their reviews.  I own a 6 qt Lodge.  I used it this morning to boil chicken for my dogs.  

 

I was planning to order the LC french oven this morning but now I am really confused because I really want a few pieces (7.25, 5.5 and casserole) but can only order one today. However, I can order the 3 qt and casserole version in Lodge for $100 total and have $170 left over,  which I didn't spend on the one piece....

 

I'm confused.

 

My husband said to splurge because it is a birthday gift but I am a little more practical than he

 

Has any of the people who own LC and another brand, such as Lodge, compared how they both cook and can actually see a difference?

 

BTW, I love white and have everything I could in white in my kitchen.  The Lodge 6 qt is brown which matches the rest of my house. It is rustic looking and I have rustic decor.  Either would match. The one thing in favor of the Lodge, beside price, is that I would not live in fear of ruining it

I have just purchased an enameled cast iron Le Creuset braiser - 3.5 quart.  Even though I will eventually use it for braising once I read some recipes on how to do this, I am interested at this time to cook stir frys, curries, rice, etc. I have just been looking through my Indian cookbook and see that a lot of the instructions say to use medium-high heat.  I have heard that to protect the braiser it is best to stay on low to medium heat.  Will this still work because the pot will heat up quite a bit even on medium?  Also, what is a good cookbook for braising?  I am a bit apprehensive at getting started because of the heat issue.  Is this braiser good for cooking rice?  Would love to hear from you.

 

Ruby June

I would not use for stir fry, as this requires a great amount of concentrated heat. As far as rice thats ok

. Usually these type pans and pots are great for home use, but do not hold up to the everyday vigors of  commercial kitchen, but they are pretty.       As far as a book for braising, I do not know of a specific text. Since the procedure of braising is almost the same in all applications(except for the type of  liquid added)

  I should think any procedure or recipe would be done in same manner as boiling is to boiling, and baking is to baking.

Problem with these pans is you really cant scrub them because you would scratch outside finish

. I like them for stews, curries and long cookng sauces.

I would never buy another LC again. 

My generous husband bought me a 5.5Qt round Dutch oven in DUNE, similar to the Martha Stewart line (prior to unfortunate mix up) and that SOB is so heavy, hard to clean, and temperamental.  My new electric range top doesn't have a low enough setting to keep a simmer in it and therefore scorches the bottom.  I have to put in the oven at very low setting to simmer. 

But, it sure is pretty sitting on top of my black range. 

I think I would consider the cast iron-enameled pot recommended by CI/Americas Test Kitchen,

I can't seem to remember the name of it, dang, and it cost only like around $50...