Hi guys!

I'm thinking about getting a Dutch oven but one that won't break the bank. Lodge has one at Walmart, but looking at the reviews, they chip easily…is this bad?

Any brands y'all recommend?

Thanks!

Do you want it to be enameled or only cast iron?

Well, the enameled ones look prettier…

I'm pretty careful with my other cookware (like not using metal with my coated pans, not using the rough portion of the scrub to clean and such)…so if I avoid scratching it, will I be ok?

I will say there is a difference once you get into the staub range but Sam's has a nice Martha Stewart enameled cast iron for $39.

Duncan Idaho said:

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I will say there is a difference once you get into the staub range but Sam's has a nice Martha Stewart enameled cast iron for $39.

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Macy's probably has the Martha Stewart ones on sale right now too.

I have an enameled one from a company called Marquette Castings that has held up well for 3 years now. American made and about $100 if I remember correctly.

I had a Lodge enameled Dutch oven and the coating stained severely and chipped pretty early as well. It might do the trick, but it's not very high quality. I've had a Le Creuset Dutch oven for about 5 years and there's still no issues with the enamel. There are normally sales on them around this time of year, if you don't have a nice Dutch oven I recommend spending the money on a Le Creuset or Staub. I use it all the time I don't regret the money. Also, there are Le Creuset outlets around the country, that's where I got mine, much better price than if you went to a high end kitchen store.

I'm all for getting a Le Creuset, heck, I want one. But we've had our Lodge for about 5 years and it's been great, so hard to justify right now. I'm sure we will if and when our Lodge serves out it's useful life. I'll add we have a standard seasoned cast iron lodge dutch oven and the enameled dutch oven. We use the enameled 95%+ of the time.

Have had a Martha Stewart enameled Dutch oven for 20 years. Enamel is discolored and a small chip on the rim but works just fine.

We got ours for our wedding in '01. Our kids will probably still use it when I'm long gone. I've added several more La Cruset pieces of different size and shape and didn't think twice about if they were worth it

Le crueset for 19 years, no chips, use more than any other pan. Just discolored enamel. No regrets.

Le creuset for 15yrs and no issues. Bought it at outlet

Just remember that Staub and le cruset are equivalents when looking at a higher end item.

Sometimes one is on sale and other isn't. Mostly the difference is who has what specialty colors available and lid topper.

Le Creuset for 5 years now.

Our skillet recently developed bubbles/holes on the bottom side.

Customer service sent us a brand new skillet as well as a 100 dollar gift card.

I have replaced all of our cookware with Le Creuset over time. The stuff is exceptional for it's applications and is a breeze to clean and care for.

The customer service is second to none.

I think you are going to love the results. If you ever have any issues with the dutch oven don't hesitate to give the company a call.

We use a cast iron with the Boy Scouts every month - pizza, enchiladas, chicken pot pie, fish, etc…. Desserts are incredible - pineapple upside down cake, chocolate, cherry pie etc….. Easy clean up when you use the liners or aluminum foil and they have been around for 20 years -just take care of the iron and you are good to go - the charcoal charts for degrees are easy to look up and pretty accurate

You can find them at any Boy Scout office. Wish I had a picture to share with you of the meals.

Anyone run into issues with food sticking to the Le Creuset enameled Dutch oven cooking surface? Ours is discolored in spots but that doesn't bother me at all, it should be. What does bother me is the bit of sticking I get on it with certain foods/recipes. Is this an indian/arrow thing or could something actually be wrong?

Is the enamel damaged? Maybe someone used metal utensils with it?

I would check your heat settings too. High heat can sometimes cause sticking.with certain things.

Unfortunately I do believe there is some minor scratching from a metal utensil at one point. Also, we have kind of noticed what you are talking about with the higher heat being a problem. Tried to brown some skin on chicken a time or 2 and that's been the most annoying.

We recently remodeled and put in a 36" range but opted for 6 burners instead of 4 and a built in griddle. Figured we could just buy a griddle we put away when not in use. This thread convinced me to get a Le Creuset griddle....

I would give some barkeeper's friend cleaning detergent a try. That can sometimes help with the minor scratches. Fixed up a cheap HEB enameled cast iron braiser pan that way.

If it is damaged beyond repair I would reach out the Le Creuset. If it's irreparable and irreplaceable in their warranty they will at the very least give a discount on a new one from my experience.

I've had a Le Crueset Dutch oven for 15 years. Still works like a champ. I only had to replace the knob on the lid after I dropped it.

I also have a lodge straight cast iron for 20 years that I take immaculate care of. It still works well

Did you buy online or order from a physical outlet store?

htxag09 said:

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Did you buy online or order from a physical outlet store?

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I called an outlet had them ship it to me.

I called on Monday, and they were having a 35% off sale, that's why I just said screw it and just bought it.

I've had a Staub without enameling for several years that works great, but if done all over again I'd definitely get an enameled pot, just simply to be able to watch for the right kind of fond development I want on the bottom of the pot when searing

Ok, I need help…

I decided to bake some sourdough bread tonight and preheated my oven to 500dF with the Dutch oven inside…now there are these stains on the outside all over the lid and some on the outside of the Dutch oven? I have no idea where they are from since it's a new oven…I cannot get it off with soap and water and a sponge…

I'm really sad…I need help to get stains off please!

The max safe temp is 500....usually if you have a max safe temp id suggest to always stay under.

Is your oven a coil heat oven? Coils heat up on top and bottom? Was the top close to one of these coils?

You can call le cruset customer service and ask them about the enamel changing/breaking down and see if they will warranty it.

Any pics you can provide?

I use our le creuset for bread a lot, sits at 450 for extended periods. It has some discoloration on the outside but I chalked it up to normal wear and tear. Adds a little character. If I wanted it to always be sitting out though, the stains would be problematic.

Martha Stewart and Lodge work just fine. Staub and LC are for sure a step above but they work just fine for general use.