The full guide includes a comparison chart with all the key specs and test results. Read it here: prudentreviews.com/le-creuset-vs-lodge-vs-staub-vs-caraway-vs-made-in/
I have 3 different Saveur (pronounced savor) enameled cast iron pieces that come with a metal lid. I also bought a pioneer woman enameled Dutch oven from Walmart. There are lots of pros and cons to every brand, but I really like the saveur pieces for taking food to gatherings because everything stays hot.
A fine review methodology but it fails to address the question of value. And frankly, since Dutch Ovens are mainly used for braising, a very forgiving moist cooking technique, and occasionally frying & baking - the real question is will those high end Dutch Ovens bring you better cooks? And that I must say is pretty doubtful. I bought my old Tramontina about ten years ago at Walmart for $47, and though it has earned its chips & it has become stained, it still continues to flawlessly produce delicious stews, osso bucco, pot roasts, soups, etc. Delicious is delicious. Consequently, even though I now could afford the best I wouldn't bother upgrading, as braising is so forgiving that moisture retention differences really don't matter very much. It was Henry Wadsworth Longfellow who pointed out, "A man has a certain prejudice for those things that have served him well." My two cents review, save your moola & use it on a kitchen tool you want that will give you more bang for your buck.
An ex mother-in-law was quite elderly and couldn't pick up the Le Crueset pans anymore. They were too heavy for her. She had two, the 4 quart and a 12" skillet. I LOVE them! I bought something cheap l, an Overmont, probably from China , for trying out baking sourdough bread. I didn't want to harm my Le Crueset, which someone said might happen. It was $40 or $50 from Amazon for a 5.5 quart and is really quite good, as well. The outside is discolored. I use parchment paper and the inside looks brand new. But it's working well for me.
I got a Le Crueset Dutch Oven for a gift from my mom many years ago. After owning it for like 15 years, the lid fell off the cooktop, and when it hit the floor, the iron cracked. I called them, and told them i had dropped it, had no receipt etc. They simply asked me to return it and pick the color of the free replacement. Le Crueset is expensive, but they absolutely have an excellent warranty that goes beyond what you've said here. You may be right about what the warranty says, but in practice, they are fantastic and go beyond what was written.
I beg to differ regarding the warranty of Le Creuset dutch ovens. Less than 6 months ago, my cousin called to tell Le Creuset that the dutch oven she had been given as a wedding present 40 years before had a chip in the enamel. She sent it back and received a new one, no problem, no questions asked. Staub also has an excellent warranty. THANK YOU for telling me about the Lodge warranty. I have a 7 quart dutch oven that has sustained damage from normal use. I never thought to ask them about replacement. This is a really good review of dutch ovens. Thank you!
I agree. Le Creuset customer service is great. They replaced two different items that were over 20 years old. Over time the enamel wore down in pots’ interiors.
Agreed. I got a replacement for my 20-year old Le Creuset very easily, just having to send photos of the issues. Didn't even have to send the original one back.
This man does incredible and thorough work that no other reviewers seem to do. He deserves more subscriptions. The best kitchen equipment reviewer by far.
Yes. This is one of the few channels I actually look forward to seeing new content on. I have the Lodge Dutch oven ($80 model) mentioned in this video. Got it 2 or 3 months ago. I have been overall happy with it but I have noticed the enamel shortcomings he spoke about in this video. Some areas of the enamel are thin and you can see the material underneath, but is still thick enough to not be of concern to me. It cooks decently and has made several pot roasts and stews as well as used for deep frying. Overall, I would buy it again.
My Fontignac Dutch oven survived an F5 tornado without a scratch. It got covered in a thick layer of debris that resembled cement. Chipped it all off, washed it, not one scratch. It's still a scratch free workhorse 13 years later.
I started buying Le Creuset dutch ovens many, many years ago when they were not super expensive, back in the 70s and 80s. Some of them I bought in France and they were cheaper there. I even bought a large oval one for the equivalent of about $3 at a French version of a yard sale! Well, I live in France now and they’re crazy expensive here now too.I use them all the time, all sizes. Can’t imagine cooking without them. And all the colors look so nice in a row on my storage buffet.
I paid $99 for the 5.5 qt in La Creuset at Macy’s in 1976 which was a bit of money at the time….i think you could only buy an orange one at the time. I have tried others and have gone back to Le Creuset as I like to cook!
Everyone I know that has one that wasn't gifted as a wedding present bought them at one of the outlet stores for 40+% off. They're expensive, but it's probably my 3rd most used kitchen cooking vessel, after my 10" carbon steel pan and my 12" stainless steel pan.
They go on sale here in Canada during Black Friday and if you are lucky the odd occasion throughout the year. I think I heard they are starting to be made in other countries now. That is never a good sign:(.
I too, found an oval Cosances (old Le Creuset name) in France at a flea market for 10 German Marks ($5.00) in 1999. I also line up my dutch ovens on my buffet in different colors. So funny.
I have 2 Lodge cast iron skillets that belonged to my grandparents. I know that they have got to be over 50 years old. My house burned down 22 years ago. The 2 skillets were the only things that survived the fire. I pulled them out of the ruble, washed them and cooked my children's favorite meal in them. I use them on a regular basis. I also have my Le Cruset cook wear that I use on a regular basis. I have the casserole dishes too. I had one casserole dish to break in half from my dropping it in the sink while washing. I happened to mention it to the store clerk while purchasing a replacement. They replaced my dish for free.
My mother purchased a Le Creuset combo set with a 'non-stick' cooking surface back in the 1970s or early 80s. I found it in the back of a cupboard and called the US distributor to ask about their warranty as the non-stick coating had deteriorated, which is why it was in the BACK of the cupboard. The set was shipped back and a replacement set (not a 'non-stick' coated one) was sent free of charge. Now THAT'S a 'warranty!' I had also enquired about the crazing on the inside surface of a large Le Creuset frying pan, and was told to send that back, too, for their inspection. Since it had been a favorite of my mother's, I have yet to do that, but the Le Creuset warranty is about as good as it gets. Both of my enameled Dutch ovens are Le Creuset. I have no complaints with them at all.
I purchased a 20 piece set of Le Creuset back in the early 80s for $199 from the Spiegel catalog. This included a 5 qt dutch oven and a 5 quart 12 inch braiser. Still using to this day. I haven't sent any of my pieces back since they are all in good shape. But how lovely that you found the cookware your mom purchased, were able to have it replaced and will continue to use for many years to come. That is an amazing warranty indeed.
@@dawnshaeffer9372I don’t think you are correct. The enameled cookware is still made in France but all the pottery pieces are, as you said, made in China.
Have a le Crueset 4 quart, 6 quart, 2 smaller pots, a baking dish and a frying pan. They were a wedding gift from my Mother. 45 years ago, and still beautiful.
Stationed in DC for 18 months, just south of the Virginia border on I-95 was a Le Creuset factory outlet. Took advantage every time I drove to Fort Bragg (Liberty) to visit friends.
I have a Staub, Tramontina, and lower-priced Lodge and I reach for the Staub so often that it lives permanently on my cooktop. It’s worth every pretty penny.
I have Staub, Le Creuset and Lodge. All work great for what they are made for. I must admit though, that my Staub is always my "go to item". I have dealt with them on customer service and they were great, even on an item that was more than a decade old and I had no receipt. I really cannot say enough good things about my Staub and its consistent heating and use. My Le Creuset is the same, but due to the light interior shows the wear more, but still is a perfect work horse. My Lodge is not a pretty and takes a little more care but does hold up well. I am here to testify, that you truly get what you pay for and a really good pan will last a lifetime and possibly be passed on to the next generation as well. (Trust me, I have my eye on a few pieces that my mother has too!)
I like Staub's stackable range. A great idea. If I was new to the game, I'd probably go this route. However, I'm invested in Le Creuset, so even with the great space saving features, I'm not selling and rebuying.
I'm 70 & have a Le Creuset, and no-name marked "1036" and "8" that was passed down from my grandmother. Grandma's dutch oven is my first choice every time.
Always bought my LeCreuset on sale decades ago at Macys for half off, or Marshalls for even less than that, those were the days. Thinking my pieces are heavier than they are today, but they are all in excellent condition. It’s important to remember with enameled cast iron to never turn the heat on under the pan or pot without oil or water, this helps prevent sticking and discoloration. Nothing beats LeCreuset when it comes to making stews of any kind, everything comes out moister. Thank you for this mini class on this product.
Great review. I bought my husband (a chef) the Le Creuset 10 years ago. He thought it was too much money to spend on a pan at the time. He uses it constantly and loves it. Just bought him the Le Creuset braiser for Xmas....more surface cooking room. Can't wait to try that.
One of the first pans I bought was a Le Creuset braiser and it's my go-to for cooking on the stovetop or oven. I also have a Staub 4 piece stacking set which is also used quite a bit.
Staub Gal here. Love mine. Also Staub has a big selection of decorative handles to fit everyones tastes and hand size. Thank you for this excellent comparison👍 🥰🇨🇦
Staub guy here, I love all of my cast iron pieces! have 3 dutch ovens, 1 oversized paella pan, 1 frying pan, 1 grill pan, some of their ceramics for baking…. top quality, worth every penny!
Seventy-five years ago my mom cooked everything in Descoware pots, and fried in black cast iron. I believe Descoware was bought by LeCreuset. Nobody remembers Descoware, but I would give anything for her huge commercial sized dutch oven full of beans and hamhocks. We were a huge family. Great review.
Descoware is amazing. I have only one piece I got from my mom, a small saucepan. The enamel appears thicker and more durable than anything I have personally seen made today.
I have a Dutch oven from my mom. I think it was her mom’s. I don’t use it and should. She made Swiss steak and stew in it. I now use a crockpot to make stew. I can’t believe we’d have leftovers from her pot, while I have enough for 4 meals to freeze.
I remember Descoware! My Danish grandmother had their flame orange dutch oven, which I inherited (I am now 72). The interior finish wasn't great by the time it got to me, so I didn't enjoy cooking with it. I now own 3 pieces of Le Creuset that I absolutely love. If you keep your eyes open, you can usually find them at a significant reduction in price. I didn't pay anywhere near the full amount for any of mine :)
This review was great thanks. I bought my ceramic cast iron pot from Aldi's about three years ago and I'm thinking to purchase the Dutch pot to go with it.
I purchased a 2 set Tramontina from Costco 2 years ago for $80. I am 70 years old and have never owned a cast iron enamel Dutch oven. The set was such a good price that I could not pass it up. I use the 5.5 lb one all the time. The larger one is so heavy that I am afraid it might damage the range element. I cook for just my husband and myself on a daily basis, so I have not used the larger one yet. Since I am not an expert cook, I really cannot detect any defects in the cooking process. The small handles are ideal for my small hands. I do not abuse my cookware and have found my Tramontina to be durable for my level of care. Thank you for the comparison analysis. It’s good to know what to look for in a Dutch oven even though I will not need to replace my present set.
Why spend more than you have to to cook your food? We have had the Tramontina for then 10 years, and yes it has a chip, and yes it’s stained, but still does its job! 🎉
I've been happy with my Tramontina as well, purchased 2020 during the holiday season from Walmart online for $25! At that price I got one for each of my 3 daughters as Christmas gifts that year. Edit: of the 4 that I purchased, all arrived free of any defects and have held up well for 4 years.
@@ricklarouche4105 There is not much you can do about a chip in the enamel but you can remove the stains with Bar Keepers Helper. It is sold both as a powder and liquid. It works for stainless steel cookware too. I even use it on badly stained non-stick surfaces but very sparingly and rubbing very gently with a J Cloth. I am completely satisfied with my Tramontina set. The money saved contributed to the purchase a whole new set of Meyers stainless steel cookware. Again not the top of the line model but it was an upgrade from my old cookware of miscellaneous origins.
He’s not wrong. After decades of saving up I’m finally at the point where I can afford to buy my forever house and forever cookware. I bought Le Creuset 5 qt Dutch oven. This is a perfect size for cooking a family meal every other day. I have been cooking with it for 2.5 years now where I use my Dutch oven at least twice a week. It cooks great, easy to hand wash, and still looks almost new. I washed it with baking soda and vinegar once when I forgot to turn off the stove on time to remove some burnt char on the bottom and it’s back to looking brand new. Honestly the pot is my pride and joy. 🤩 Edit: I delayed getting this pot because I thought I didn’t have the space for it in my old kitchen. I regret that now because I don’t even bother putting it away. It goes from wash to stovetop where it is pretty enough to actually display until I shortly use again.
I have a Staub that's about 14 years old and a newer Le Creuset 5qt also and they are both easy to clean up and they both continue to look like new. I know some times people balk at the price but these really are worth the price because of their longevity and because they cook so well! I too love my dutch ovens - and my other Le Crueset cookware as well.
I hear you. My lodge dutch oven is over 25 years old. The older ones of course are heavier, and the lid fits tightly. The old saying...they don't make them like they used to.
Thank you. When I married 42 years ago, my husband's family gifted me a Le Creuset collection - the three largest pots and two pans. The pans are long gone, but the pots have served me very well. A quick swipe of BarKeepers Friend inside and they look as good as new if I happen to cook something that stains them. Excellent value!
Everything i've learned about Heritage steel, All clad, Made In, Every dutch oven brand and everything in between i've learned on this channel including maintenance on 5 ply Thanks for the thorough reviewing
I bought Le Creuset many years ago and I love it. The 10 year guarantee expired over 15years ago. I love the oven to table ability and still looking good while keeping food warmer than a serving dish. I like the way you organised this, making it easy to follow, thank you.
This is a full-on Food Theory type thing, but honestly better. I saw the title and clicked immediately. Now, I'm new to this channel so I wasn't expecting much, or little, or anything. When you were walking through the tests you did at the beginning, my immediate thought was 'Holy cow this guy is THOROUGH!' and it's fantastic! After looking at some other vidoes of yours, I can safely say you need a bigger following, and I will gladlt help with that!! +1 Subscriber, you have earned it, good sir.
I absolutely adore my Le Creuset! I've experimented with other brands, but they simply can't compare. Your thorough reviews really help showcase the quality-thank you for your effort!
I have the Lodge American made Dutch oven and love it. I bought it during a Lodge sale. I own several Lodge cast iron products, and I have never been unhappy with Lodge products.
I also have a 50 yr old Lodge cast iron dutch oven that has retired from the camp fire to the oven to bake crusty sourdough bread. I inherited my Gran's collection of Lodge skillets and baking pans which are 100+ years old...they are well seasoned. Now the All-Clad SS sits in the drawer. Enamelled or not cast iron is so reliable...however as I get older they do seem to get heavier. 😉
I took care of my grandmother last year and fell in love with her Dutch ovens. When I came home I took to Amazon to hunt one down. I always shop by reviews , I researched all their brands you reviewed. I was originally thinking I would most likely end up purchasing a Lodge, but the reviews on customer service for the warrenties were not good. While reading reviews most comments said if you can swing a Le Creuset, get it, it was the most recommended purchase. You are mostly correct about the $420 price tag, but color and size mean everything with Le Creuset. You can find cheaper options just by picking a different color for this size. I actually picked the Le Creuset Enameled Cast Iron Signature Round Wide Dutch Oven, 6.75 qt., Cerise for $279. A larger pan for less money, I love it! If color and exact sizes aren't a huge deal you can find affordable options within the brand. Thank you so much Prudent Reviews the video. Your results make me feel even more confident in my decission. Also Le Creuse sells a cleaner for the enamel, it really works . It took aways stains I thought would remain after normal washing did not work.
It is almost impossible to express how much I love my Le Creuset. I've had it for about four years, and it was quite pricey, but boy was it worth every single cent. A simply glorious product imo...
I’m a Staub girl. I use mine often. I also have the Staub braising pan which I also use often, and not just for braising. My Dutch oven has a rooster knob, so it’s definitely a different feel when lifting off the lid.
I've been using my Staub Dutch oven for several years, and it's perfect 👌 Fry, bake, or boil, it's easy to clean. It still looks brand new, inside and out. I got it on sale, and it's the best deal I ever made. ❤❤❤
Lodge is a great budget pick for sure. I've had mine for 10 years and love it. I didn't know about their warranty which is a plus. That being said, Staub and Le Creuset are fantastic and worth the splurge. My parents had both.
Can I ask why they are so worth it? Honest question. Does the food taste better? Like does it make the food more tender or more moist than a cheaper model like the lodge? I have a 6Q Amazon Basics (cost $30.41 July 2023) and that baby has worked beautifully for the year and a half I've owned it so I'm just trying to understand what such a vast difference in price buys you? Thank you in advance for answering, cheers
I've had a Lodge plain cast iron (not enameled) that I bought to use for camping about 12 years ago. The best stew I've ever made came out of that pot. I've always been a bit leery of using it on my glass cooktop at home, especially now that I have arthritis in my hands. I always wanted an enameled one for home use, but never got around to buying one. I used the Lodge in my oven for bread baking. Thank you for your detailed and thorough reviews!
I went vintage with a Griswold Dutch oven that is factory chromed, so it’s silver looking. It was made in America and is about 100 years old with no enamel and it cost way less than the ones you tested that were made in America or France.
Wow, this was so thorough! 🔥 Loved how you broke down the tests-makes it so much easier to choose the right Dutch oven. 🙌 Thanks for saving us time (and money)!
Thank you for a great in-depth look ! I have several Staub for all the good reasons you cite. I’ll stick to Staub but Le Creuset is still a good option.
We have had Le Creuset for over 15 years and a hundred or so meals. In that time we have never had a complaint. They work well, have not chipped, and look like new.
I loved watching this very comprehensive review. We have an ancient Lecruset that's been in my partners family for generations and still works well. I also use a lodge combo cooker for bread, but it's not enameled. I would be a little skeptical about Chinese production over the long haul.
I buyed mine in the 80s in Karstadt Saarbrücken (5 km from the french border) for 30 Deutsche Mark in a sale = 6 $ at the time. Still perfect condition. Prizes went up like creasy.
Absolutely - love my Lodge - no cracks, no chips, 8 years! Will not own a dark colored interior pot. Keeps sparkling inside with a swipe of baking soda.
I have my grandmothers Le Creuset pans and the ‘Dutch’ oven style pot - the set is over 60 years old and has not lost its colouring, it’s still amazing to use and seriously it’s one of my favourite brands ever. They have been passed down 3 generations.
I LOVE Staub - Ive had my Staub Cocotte (oval dutch oven) for years; I use it very often and it looks like new still. Every other piece of Staub I've got is also great - they're worth every penny and you can get them on sale once or twice a year for good price.
I have a Le Crueset 7.5 oval that I got probably 20 years ago. I don’t know what it is, but it’s worth every penny. Even heat. Delicious roasts and stews.
I too have a Le Crueset 7.5 oval , and the 7.5 round that I have used for almost 40 years. Last year in the post Christmas sales I added the 5 qt Braiser which is so versatile that I reach for it often.
I have it too . Bought it more than 30 years ago and my youngest daughter said a few weeks ago that she remembers how delicious the meals I made in it were . So I’m going to clean it thoroughly and gift it to her . I’m sure she’ll have it until she can’t cook any longer ...😅
I have one too, and just bought another because my 20-year old one has definitely become warn after being used several times a week... though I still use both and absolutely love them for daily cooking. They are very forgiving as well and have survived burns that many other pans would not.
Bought my Staub at a yard sale 30 years ago, still in the box. It was the 'wrong color.' I paid $50.00 for it. I also have a very old and unbranded 8qt. 'camp oven' with skillet with three legs that holds the pot, and a deep lid to hold coals which can also flip over to baste, it lifts with a wire bail, and the lid has a handgrip. It works great on a stove or in an oven with little river rocks in the lid. The skillet makes the most perfect pancakes ever.
Really appreciate this video and thought I would share my experience of doing something similar, but on a smaller scale. I have invested in a large Staub collection over the past several years after doing extensive research on their quality and functionality as compared to le creuset. Staub came out on top on every measure. I LOVE these products. The functionality is truly amazing. From an aesthetics perpective, I find the colors beautiful and more sophisticated than the French alternative (ironic, I know!) The concern about the handle has never been a problem for me, but Staub also offers different decorative handles in sweet animal shapes. I think there might be a rabbit or a rooster available and they may perform differently. Lastly on price point, I got all of my staub on Amazon and NEVER paid anywhere near the prices mentioned..I am talking like 75% less. Amazon seems to put them on sale most winters. I know this because I usually buy myself one for my birthday in Feb and they are always significantly discounted. The selection on sale items is limited, but I have aquired every piece I wanted over time. I couldn't justify getting them all at once anyway! I just bought a set of staub casserole dishes (one large and one medium) with two small matching mixing bowls for $47 during Amazon prime. By comparison, I have never seen a single le creuset sale, although my sister did find a casserole dish at TJ Maxx for about $50. She was sick when I found 4 staub pieces for the price of her one le creuset! So, now it's a ritual. Every Feb. I am on Amazon hunting for my next piece of German quality manufacturing and engineering! If price is a concern, I highly recommend buying staub on sale rather than settling for something cheaper. Dutch oven cooking relies on moisture retention, heat control and moisture distribution. There is no point in getting one that doesn't do those things, unless you are ok babysitting it for hours (it is, after all a slow cooker) or eating burned food. Those will never be a problem with staub. If you just can't swing it financially, even on sale, then a good crock pot is a better investment.
Believe it or not, I have one from Pioneer Woman... super cheap... but it's my very best enameled Dutch oven. It has the dimples in the lid and a beautiful large brass know that stays very cool. It retains moisture exceptionally well and produces lovely sourdough loafs. It's not nearly as heavy as my others but retains heat well. My husband gifted it to me because it's teal. He knows I like Dutch ovens and it was my favorite color and had flowers on the lid. I would not have purchased it because... well I assumed it wouldn't preform due to it's Walmart value. I would have missed out. I works exceptionally well. But, the enameled interior is a bit thin so you must be sure not to abuse it. So far I am thrilled with it.
We're basically talking iron age tech, barely past caveman stage. From my grandma down to my daughter, we all use(ed) cast iron pans & dutch ovens. A few have been the fancy enameled ones, and they all work well as long as you use them often ❤
I use regular cast iron for most of my cooking. When I need to do a braise on the stove top or in the oven I go for my only Le Creuset enameled dutch oven. I had researched the offerings of the brand and they had two pots I wanted. An 8 quart Do Feu dutch oven and a 4 quart one. I found the 8 quart and it's so wonderful to cook with. The dispersion of the liquid from the points in the lid is excellent. The point of the Do Feu is that you don't have to put so much water in with the food and the condensation is flavorful creating a self basting cycle. The juices don't get diluted by too much added water and the condensation keeps the food moist but not swimming.
I just asked a question relevant to your comment....So when using a cast iron dutch oven, there are certain recipes it shouldn't be used for? I just started spreading my wings in the kitchen and feel so dumb. When following recipes I have to look up all kinds of terms, like braise or blanching. Recipes just toss the terms in & I feel like I'm in an Advanced Spanish class as a 1st year student.
I would recommend Le Creuset without ever paid the price for it because they came to me by my grandma. I have although one pot from Cousanges. This was the brand Le Creuset bought in the fifties. Three pots a a pan. All over 50 years or even over 70 years old and still working perfectly.
I LOVE my Made In dutch oven! I have been using it about once a week for at least a year and a half and find it is incredible quality, easy to clean, and durable. No regrets. I originally wanted a Staub but the price was a bit difficult to swallow… After using the Made In one, I couldn’t be happier that I saved that money! I don’t really recommend Made In for carbon steel, but they seem to really know what they are doing with enameled cast iron.
I have Le Creuset pots and pans that are 40 years old. They wear perfectly. No chips or dings at all. They cook beautifully. They look great. I have newer ones as well. They are worth every penny.
I LOVE my Lodge essential Cast irons pieces. I can also say that Lodge truly does stand up for their products and warranty. A pot that I had for years chipped up on the interior bottom. I sent an e mail with photos and a new one was immediately shipped to me.
One other somewhat important drawback of the Lodge dutch ovens is the bottoms have a curvature that reduces the available space for browning and sauteeing. The bottoms of the Le Creuset and Staub have more area. Another advantage of Le Creuset over Staub is the white enamel cooking surface, which makes it easier to see browning and fond at the bottom of the pan compared to a black bottom.
Wow - great review! Thank you for providing so much detail!! But, I’ve always wanted a Le Creuset - and never was able - price-wise to buy one. I did purchase a Martha Stewart years ago on sale at Macys and it hasn’t held up 100%. I was raised on old cast iron pans and pots - my mother used whatever stainless she had (?). My father was an avid hunter for whatever was in a season - before I was even born. He had an arsenal of old cast iron pots with lids and various size open pans that he primarily used when hunting & camping, and he owned every size of open cast iron fry pans you could imagine. Most are 70+ yrs old; some are so old that you can’t read the manufacturer any longer. But after he passed, I wanted them. They had been sitting, wrapped up in our basement many years. They were all relatively seasoned beyond their years; however sitting in a basement for 20+ yrs - I decided to bring them out and play around with them. I washed/oiled them all. I’m blown away at how well they cook, and are basically non-stick, and the baking one with iron handle & lid to put coals on top to bake like an oven - makes the greatest sourdough ever!! I use my stainless cookware still, but I reach for these old ones 9/10 times (only ones I can label are one old Griswold with a PA patent on it; and an old Wagner from Sydney. Love them all so much - everything I make in them browns and cooks beautifully, better than my stainless.
Right now you can get 7Q Food Network Dutch ovens on sale for $43 at Kohl's with $15 Kohl's cash if ya spend $50. I bought one but haven't used it yet. It's beautiful so I hope it holds up lol.
My sister has started giving me a Le Creuset piece of my choice yearly as a Christmas gift. She’s the best. Your foodie friends will appreciate you for any gift you choose. Maybe start estate sale shopping for vintage cookware for foodie friend gifts.
I got my 2 Misen enameled dutch oven before they launched through Kickstarter. A 7 quart and 9 quart (not sold anymore) and I got them for 100 and 120 respectively. I love them!
I’ve replaced all my Dutch oven knobs with flexible black silicone knobs from Amazon. I share cooking with other family members. It’s easy to forget and grab a hot metal knob, so I like the ease and safety of these replacements.
I don't watch review videos, but this one had my full attention the whole time. Since I rarely use my lid on my 5 year old Lodge, I realize I use it mainly for heating evenly to get a good outside crust on my enormous batch of shells and cheese. I don't need a $400 pot to do what $50 does perfectly. It's heavy and hard to wash, but it still looks new.
I’ve had my Lodge Dutch Oven for 14 years. It’s all cast iron, no enamel. Love the flat lid for extra cooking if needed. My husband has had his Lodge cast iron skillets for 40 plus years. He treats them like a southern grandma. I mostly use the Dutch oven for making spaghetti sauce, but it also gets used for small batch chili, and lots of soups.
I love my lodge. I've had that blue color cheap china made one for 15 years and it is a workhorse. It has chipped but not in a place that affects cooking so I never followed up on warranty. Worth every penny!
One brand that wasn't tested is Emile Henry. I bake bread, and the issue with most if not all of those metal knobs is that they usually aren't heat-safe to the 500+ degrees that are sometimes required. The Emile Henry knob is the same material as the dutch oven itself. Yes, it gets hot, but it can also handle really high temps. This isn't applicable to most people's needs. Just something to keep in mind.
Many people bake bread in Dutch ovens. I almost bought a Tramontina, but I bake my bread at 475°F. I was shocked that Le Creuset now sells models with cheaper knobs. Skimpflation! At least they still have knob "upgrades" available in their stores.
I have two brands he didn't test. I have a 6Q Amazon basics (cost me $30.41 July 2023) that has worked beautifully and recently bought a 5Q Food Network from Kohl's as it was on sale for only $33(with $15 Kohl's cash since I bought 2) , I mean how can ya pass that up, it's a steal lol) I'd love for him to do a second round of testing to include your Emile Henry and the two I've got. Curious how they stack up to the others. The Amazon Basics was my introduction to Dutch ovens and so far I don't see why I'd want to spend so much money on one of the other brands. Guess time will tell if they hold up or not but so far so good
I have two brands he didn't test. I have a 6Q Amazon basics (cost me $30.41 July 2023) that has worked beautifully and recently bought a 5Q Food Network from Kohl's as it was on sale for only $33(with $15 Kohl's cash since I bought 2) , I mean how can ya pass that up, it's a steal lol) I'd love for him to do a second round of testing to include your Emile Henry and the two I've got. Curious how they stack up to the others. The Amazon Basics was my introduction to Dutch ovens and so far I don't see why I'd want to spend so much money on one of the other brands. Guess time will tell if they hold up or not but so far so good
My Dutch oven is more than 50 years old (I expect it's quite a bit older than 50 years, but I don't know its exact age. A roommate left it behind in my house in 1975 when she left abruptly, never retuning for it. It's un-enameled cast iron with a glass lid, and I am quite certain it would outperform any of the ones you've tested here. I have cooked with it nearly every day for the past 50 years and I remain in love with it.
Honorable mention: Cooks JC Penny collection of dutch ovens. I have a 5.5 qt and 7 qt and the 5.5qt has been my go to for nearly 20 years now. I can't kill it and trust me I have tried. Price point is in the $80 range for the 5.5qt.
I have a very old Wagnarware dutch oven that I have used for everything from baking bread (at least a few times a week) to big soup pots regularly from my great-grandparents. It is beautiful, easy to clean and care for, and reliably great for cooking and its over 100yo. The drip-top lid is fantastic. And I love the wire hanger except when in a hurry to get a loaf of bread in the hot oven, then its a bit risky for the knuckles. Its gone camping with us and is by far one of our most used items in this house despite a bit of pitting. I also have several basic enameled Lodge pieces of different sizes that I also use for everything a dutch oven can be used for. They are stained beyond belief and the lids have chipped mysteriously somehow, but they work great. For the price I do not have a single complaint. My unprofessional, but rather experienced advice... Get yourself an affordable dutch oven for your home, and use it till you learn how to play it like a violin. You will love it. Your meals will be divine. Don't sweat the brand too much.
This was so freaking helpful! Thank you! I have a Food Network version that someone bought me a decade ago as a housewarming present and it's served me pretty well overall. However, the interior enamel is failing and I've been considering purchasing a new one - with an eye towards something that will perform well and really last. This is going to make my decision SO much easier. Definitely gained a new follower here!
I also like my Misen. I was able to get all the lids, and I use the traditional one. I found the grill pan lid awkward for lifting. I'll have to try the silicone lid more to reduce the weight.
@mctrustsnoone3781 I've not got one now, had to sell house and can't afford one. If EVER you get the chance buy one. Very expensive to run and have service though. Love from London. X
We have a Le Creuset dutch oven that was a wedding gift to us in 1981. Still cooks beautifully. I am thankful that they dropped the dark brown exterior, cream interior colors from their line though. Have several Le Creuset skillets now. Also one old Lodge non-enamel deep skillet from 20 years ago that I sanded down smooth like the Wagners ( they were machined smooth) and that is the best non-enamel , non-stick pan I have ever had.
I had a large Staub and I just LOVED it! But I'm 70 now and have arthrosis is my joints and painful fingers. No more strength so I couldn't lift it anymore. My daughter is using it now and she is very happy with it, just as I was. The only cast iron pot I still have is a smaller Le Creuset pan which is just good for this single widow. It was a gift because Le Creuset is just too expensive for my budget. Very grateful to my niece who gifted it to me! I sure can recommend both, yet pricy brands: they are worth every cent!!!!
The full guide includes a comparison chart with all the key specs and test results. Read it here: prudentreviews.com/le-creuset-vs-lodge-vs-staub-vs-caraway-vs-made-in/
What about Aldi's Brand??
I have 3 different Saveur (pronounced savor) enameled cast iron pieces that come with a metal lid. I also bought a pioneer woman enameled Dutch oven from Walmart. There are lots of pros and cons to every brand, but I really like the saveur pieces for taking food to gatherings because everything stays hot.
Thank you for this excellent video! Your detailed review is much appreciated.
I would appreciate if someone could review on the all clad fusion tech pota
A fine review methodology but it fails to address the question of value. And frankly, since Dutch Ovens are mainly used for braising, a very forgiving moist cooking technique, and occasionally frying & baking - the real question is will those high end Dutch Ovens bring you better cooks? And that I must say is pretty doubtful. I bought my old Tramontina about ten years ago at Walmart for $47, and though it has earned its chips & it has become stained, it still continues to flawlessly produce delicious stews, osso bucco, pot roasts, soups, etc. Delicious is delicious. Consequently, even though I now could afford the best I wouldn't bother upgrading, as braising is so forgiving that moisture retention differences really don't matter very much. It was Henry Wadsworth Longfellow who pointed out, "A man has a certain prejudice for those things that have served him well." My two cents review, save your moola & use it on a kitchen tool you want that will give you more bang for your buck.
My best yard sale find is a 4 quart Le Creuset. Bought for $5.00. It's my most used pot.
Jealous!!!
Wow❤❤
An ex mother-in-law was quite elderly and couldn't pick up the Le Crueset pans anymore. They were too heavy for her. She had two, the 4 quart and a 12" skillet. I LOVE them! I bought something cheap l, an Overmont, probably from China , for trying out baking sourdough bread. I didn't want to harm my Le Crueset, which someone said might happen. It was $40 or $50 from Amazon for a 5.5 quart and is really quite good, as well. The outside is discolored. I use parchment paper and the inside looks brand new. But it's working well for me.
🍀 After that stroke of luck, you should buy a lotto ticket !
I bet if it acquires a chip in the enamel, you won't shed a tear 😊
I got a Le Crueset Dutch Oven for a gift from my mom many years ago. After owning it for like 15 years, the lid fell off the cooktop, and when it hit the floor, the iron cracked. I called them, and told them i had dropped it, had no receipt etc. They simply asked me to return it and pick the color of the free replacement.
Le Crueset is expensive, but they absolutely have an excellent warranty that goes beyond what you've said here. You may be right about what the warranty says, but in practice, they are fantastic and go beyond what was written.
I beg to differ regarding the warranty of Le Creuset dutch ovens. Less than 6 months ago, my cousin called to tell Le Creuset that the dutch oven she had been given as a wedding present 40 years before had a chip in the enamel. She sent it back and received a new one, no problem, no questions asked. Staub also has an excellent warranty. THANK YOU for telling me about the Lodge warranty. I have a 7 quart dutch oven that has sustained damage from normal use. I never thought to ask them about replacement.
This is a really good review of dutch ovens. Thank you!
Just wanted to echo this, I've also had a no issues / no questions asked replacement from Le Creuset a couple years ago.
I agree. Le Creuset customer service is great. They replaced two different items that were over 20 years old. Over time the enamel wore down in pots’ interiors.
@@maryrose7842 I'm so sorry to hear that.
Agreed. I got a replacement for my 20-year old Le Creuset very easily, just having to send photos of the issues. Didn't even have to send the original one back.
Same too about free replacement with old Le Creuset saucepan. I was told they will do that once.
I am one minute in, and I am blown away by this guy's procedural thoroughness...
I subscribed before he even started the reviews
You should check out the guy who does project farm the way he test everything
Same!!! Insta-subscribed!
I also have ADHD
Check out Project Farm, too!
This man does incredible and thorough work that no other reviewers seem to do. He deserves more subscriptions. The best kitchen equipment reviewer by far.
Really appreciate the support 🤝
Can't agree more
Yes. This is one of the few channels I actually look forward to seeing new content on.
I have the Lodge Dutch oven ($80 model) mentioned in this video. Got it 2 or 3 months ago. I have been overall happy with it but I have noticed the enamel shortcomings he spoke about in this video. Some areas of the enamel are thin and you can see the material underneath, but is still thick enough to not be of concern to me. It cooks decently and has made several pot roasts and stews as well as used for deep frying. Overall, I would buy it again.
unfrtunately much of his reviews are or American things
@@celticdollface anything in particular you’d like to see reviewed from other countries?
My Fontignac Dutch oven survived an F5 tornado without a scratch. It got covered in a thick layer of debris that resembled cement. Chipped it all off, washed it, not one scratch. It's still a scratch free workhorse 13 years later.
Now THATS a testimonial! You should let the company know! Glad you came through the tornado, too!
I have two from this brand, I think they were manufactured staub as well.
@@patriciatinkey2677I agree ..
I believe Fontignac and Made In are the same manufacturer. Here in France, we don't have Made In, it's a rebranding for the US.
@InXLsisDeo thank you.
I started buying Le Creuset dutch ovens many, many years ago when they were not super expensive, back in the 70s and 80s. Some of them I bought in France and they were cheaper there. I even bought a large oval one for the equivalent of about $3 at a French version of a yard sale! Well, I live in France now and they’re crazy expensive here now too.I use them all the time, all sizes. Can’t imagine cooking without them. And all the colors look so nice in a row on my storage buffet.
I paid $99 for the 5.5 qt in La Creuset at Macy’s in 1976 which was a bit of money at the time….i think you could only buy an orange one at the time. I have tried others and have gone back to Le Creuset as I like to cook!
Everyone I know that has one that wasn't gifted as a wedding present bought them at one of the outlet stores for 40+% off. They're expensive, but it's probably my 3rd most used kitchen cooking vessel, after my 10" carbon steel pan and my 12" stainless steel pan.
They go on sale here in Canada during Black Friday and if you are lucky the odd occasion throughout the year. I think I heard they are starting to be made in other countries now. That is never a good sign:(.
I too, found an oval Cosances (old Le Creuset name) in France at a flea market for 10 German Marks ($5.00) in 1999. I also line up my dutch ovens on my buffet in different colors. So funny.
And they last many lifetimes
I have 2 Lodge cast iron skillets that belonged to my grandparents. I know that they have got to be over 50 years old. My house burned down 22 years ago. The 2 skillets were the only things that survived the fire. I pulled them out of the ruble, washed them and cooked my children's favorite meal in them. I use them on a regular basis. I also have my Le Cruset cook wear that I use on a regular basis. I have the casserole dishes too. I had one casserole dish to break in half from my dropping it in the sink while washing. I happened to mention it to the store clerk while purchasing a replacement. They replaced my dish for free.
My mother purchased a Le Creuset combo set with a 'non-stick' cooking surface back in the 1970s or early 80s. I found it in the back of a cupboard and called the US distributor to ask about their warranty as the non-stick coating had deteriorated, which is why it was in the BACK of the cupboard. The set was shipped back and a replacement set (not a 'non-stick' coated one) was sent free of charge. Now THAT'S a 'warranty!' I had also enquired about the crazing on the inside surface of a large Le Creuset frying pan, and was told to send that back, too, for their inspection. Since it had been a favorite of my mother's, I have yet to do that, but the Le Creuset warranty is about as good as it gets. Both of my enameled Dutch ovens are Le Creuset. I have no complaints with them at all.
I purchased a 20 piece set of Le Creuset back in the early 80s for $199 from the Spiegel catalog. This included a 5 qt dutch oven and a 5 quart 12 inch braiser. Still using to this day. I haven't sent any of my pieces back since they are all in good shape. But how lovely that you found the cookware your mom purchased, were able to have it replaced and will continue to use for many years to come. That is an amazing warranty indeed.
Was it still make in France when it was purchased then? Now it’s made in China.
@@dawnshaeffer9372I don’t think you are correct. The enameled cookware is still made in France but all the pottery pieces are, as you said, made in China.
@@dawnshaeffer9372 Yes! The box said 'made in France.'
@@kathymcfarland5516 Thank you for the clarification. I think I’ll take another look at some pieces I’ve wanted.
Have a le Crueset 4 quart, 6 quart, 2 smaller pots, a baking dish and a frying pan. They were a wedding gift from my Mother. 45 years ago, and still beautiful.
This man reviews and comparison videos is on whole nother level. Keep the great work
I appreciate that!
Stationed in DC for 18 months, just south of the Virginia border on I-95 was a Le Creuset factory outlet. Took advantage every time I drove to Fort Bragg (Liberty) to visit friends.
I got my beautiful red Le Creuset there too! I was on vacation.
I have a Staub, Tramontina, and lower-priced Lodge and I reach for the Staub so often that it lives permanently on my cooktop. It’s worth every pretty penny.
yes we love our Staub
I have Staub, Le Creuset and Lodge. All work great for what they are made for. I must admit though, that my Staub is always my "go to item". I have dealt with them on customer service and they were great, even on an item that was more than a decade old and I had no receipt. I really cannot say enough good things about my Staub and its consistent heating and use. My Le Creuset is the same, but due to the light interior shows the wear more, but still is a perfect work horse. My Lodge is not a pretty and takes a little more care but does hold up well. I am here to testify, that you truly get what you pay for and a really good pan will last a lifetime and possibly be passed on to the next generation as well. (Trust me, I have my eye on a few pieces that my mother has too!)
I like Staub's stackable range. A great idea. If I was new to the game, I'd probably go this route.
However, I'm invested in Le Creuset, so even with the great space saving features, I'm not selling and rebuying.
I'm 70 & have a Le Creuset, and no-name marked "1036" and "8" that was passed down from my grandmother.
Grandma's dutch oven is my first choice every time.
Love my Staub and always use the dutch oven and skillet. They live on my cooktop as well.
Always bought my LeCreuset on sale decades ago at Macys for half off, or Marshalls for even less than that, those were the days. Thinking my pieces are heavier than they are today, but they are all in excellent condition. It’s important to remember with enameled cast iron to never turn the heat on under the pan or pot without oil or water, this helps prevent sticking and discoloration. Nothing beats LeCreuset when it comes to making stews of any kind, everything comes out moister. Thank you for this mini class on this product.
Agree! So glad I got a few pieces back then on sale and they are still going strong - could not afford one today.
Great review. I bought my husband (a chef) the Le Creuset 10 years ago. He thought it was too much money to spend on a pan at the time. He uses it constantly and loves it. Just bought him the Le Creuset braiser for Xmas....more surface cooking room. Can't wait to try that.
One of the first pans I bought was a Le Creuset braiser and it's my go-to for cooking on the stovetop or oven. I also have a Staub 4 piece stacking set which is also used quite a bit.
I have never met a chef who thought anything was too much to pay for a pan!!
You're hubby is a lucky guy😊
Staub Gal here. Love mine.
Also Staub has a big selection of decorative handles to fit everyones tastes and hand size.
Thank you for this excellent comparison👍
🥰🇨🇦
Yes, I have Staub for over 20 years. It’s very good for stews and generally for slow-cooking. Never regret buying it.
You are the truest reviewer I have ever seen. Hats off to your exhaustive research.
Staub guy here, I love all of my cast iron pieces! have 3 dutch ovens, 1 oversized paella pan, 1 frying pan, 1 grill pan, some of their ceramics for baking…. top quality, worth every penny!
Seventy-five years ago my mom cooked everything in Descoware pots, and fried in black cast iron. I believe Descoware was bought by LeCreuset. Nobody remembers Descoware, but I would give anything for her huge commercial sized dutch oven full of beans and hamhocks. We were a huge family. Great review.
Descoware is amazing. I have only one piece I got from my mom, a small saucepan. The enamel appears thicker and more durable than anything I have personally seen made today.
I have a Dutch oven from my mom. I think it was her mom’s. I don’t use it and should. She made Swiss steak and stew in it. I now use a crockpot to make stew. I can’t believe we’d have leftovers from her pot, while I have enough for 4 meals to freeze.
I remember Descoware! My Danish grandmother had their flame orange dutch oven, which I inherited (I am now 72). The interior finish wasn't great by the time it got to me, so I didn't enjoy cooking with it. I now own 3 pieces of Le Creuset that I absolutely love. If you keep your eyes open, you can usually find them at a significant reduction in price. I didn't pay anywhere near the full amount for any of mine :)
I found a few Descoware pans/pots at a yard sale years ago, I don't use them much, but they are great decor!
This review was great thanks.
I bought my ceramic cast iron pot from Aldi's about three years ago and I'm thinking to purchase the Dutch pot to go with it.
I received a Le Creuset Dutch over as a wedding gift over 40 years ago. Love it, glad to find out about warranty. I’ve had a chipped lid for years.
I purchased a 2 set Tramontina from Costco 2 years ago for $80. I am 70 years old and have never owned a cast iron enamel Dutch oven. The set was such a good price that I could not pass it up. I use the 5.5 lb one all the time. The larger one is so heavy that I am afraid it might damage the range element. I cook for just my husband and myself on a daily basis, so I have not used the larger one yet. Since I am not an expert cook, I really cannot detect any defects in the cooking process. The small handles are ideal for my small hands. I do not abuse my cookware and have found my Tramontina to be durable for my level of care. Thank you for the comparison analysis. It’s good to know what to look for in a Dutch oven even though I will not need to replace my present set.
I agree I love my Tramontina. I can't afford the high end dutch ovens.
Why spend more than you have to to cook your food? We have had the Tramontina for then 10 years, and yes it has a chip, and yes it’s stained, but still does its job! 🎉
I've been happy with my Tramontina as well, purchased 2020 during the holiday season from Walmart online for $25! At that price I got one for each of my 3 daughters as Christmas gifts that year.
Edit: of the 4 that I purchased, all arrived free of any defects and have held up well for 4 years.
@@ricklarouche4105 There is not much you can do about a chip in the enamel but you can remove the stains with Bar Keepers Helper. It is sold both as a powder and liquid. It works for stainless steel cookware too. I even use it on badly stained non-stick surfaces but very sparingly and rubbing very gently with a J Cloth. I am completely satisfied with my Tramontina set. The money saved contributed to the purchase a whole new set of Meyers stainless steel cookware. Again not the top of the line model but it was an upgrade from my old cookware of miscellaneous origins.
@@ricklarouche4105 I'm 70, and using my grandmother's "no-name" dutch oven that was passed down to me. (free!)
Not enameled though.
He’s not wrong. After decades of saving up I’m finally at the point where I can afford to buy my forever house and forever cookware. I bought Le Creuset 5 qt Dutch oven. This is a perfect size for cooking a family meal every other day. I have been cooking with it for 2.5 years now where I use my Dutch oven at least twice a week. It cooks great, easy to hand wash, and still looks almost new. I washed it with baking soda and vinegar once when I forgot to turn off the stove on time to remove some burnt char on the bottom and it’s back to looking brand new. Honestly the pot is my pride and joy. 🤩
Edit: I delayed getting this pot because I thought I didn’t have the space for it in my old kitchen. I regret that now because I don’t even bother putting it away. It goes from wash to stovetop where it is pretty enough to actually display until I shortly use again.
I have a Staub that's about 14 years old and a newer Le Creuset 5qt also and they are both easy to clean up and they both continue to look like new. I know some times people balk at the price but these really are worth the price because of their longevity and because they cook so well! I too love my dutch ovens - and my other Le Crueset cookware as well.
Have had the Lodge dutch oven for 15+ years and it's been fantastic. I don't see any reason to spend more, I've had zero complaints about it.
Which version of Lodge dutch oven? The Lodge "Essential" with the circular knob? Or the "USA Lodge" with the silver metal accents on the handles?
I hear you. My lodge dutch oven is over 25 years old. The older ones of course are heavier, and the lid fits tightly. The old saying...they don't make them like they used to.
@@niemand000if this helps, mine is the one made in the USA.
Sad. Not many lodge large pots are still made in usa.
@@niemand000 They didn't make them in the US until recently
Thank you. When I married 42 years ago, my husband's family gifted me a Le Creuset collection - the three largest pots and two pans. The pans are long gone, but the pots have served me very well. A quick swipe of BarKeepers Friend inside and they look as good as new if I happen to cook something that stains them. Excellent value!
Everything i've learned about Heritage steel, All clad, Made In, Every dutch oven brand and everything in between i've learned on this channel including maintenance on 5 ply Thanks for the thorough reviewing
Thanks for watching and supporting - glad I could help!
I bought Le Creuset many years ago and I love it. The 10 year guarantee expired over 15years ago. I love the oven to table ability and still looking good while keeping food warmer than a serving dish.
I like the way you organised this, making it easy to follow, thank you.
Totally agree, it's great how they go from oven to table! Great point.
Excellent review! I was able to purchase Staub. I call it my BMW pot, it makes me smile when I see it on the stove and it is a delight to use.
I own a Staub and I adore it! I look forward to using it every cold season for low and slow in the oven
I love my Lodge essential. I've had it about 10yrs. No reason to replace it. Blue is my favorite color 😊
Wow! That’s thorough testing! I have Staub and Le Creuset. I love them. Excellent and glad I have them.
This is a full-on Food Theory type thing, but honestly better. I saw the title and clicked immediately. Now, I'm new to this channel so I wasn't expecting much, or little, or anything. When you were walking through the tests you did at the beginning, my immediate thought was 'Holy cow this guy is THOROUGH!' and it's fantastic! After looking at some other vidoes of yours, I can safely say you need a bigger following, and I will gladlt help with that!! +1 Subscriber, you have earned it, good sir.
I absolutely adore my Le Creuset! I've experimented with other brands, but they simply can't compare. Your thorough reviews really help showcase the quality-thank you for your effort!
I have the Lodge American made Dutch oven and love it. I bought it during a Lodge sale. I own several Lodge cast iron products, and I have never been unhappy with Lodge products.
Lodge is a great brand and a good value
I also have a 50 yr old Lodge cast iron dutch oven that has retired from the camp fire to the oven to bake crusty sourdough bread. I inherited my Gran's collection of Lodge skillets and baking pans which are 100+ years old...they are well seasoned. Now the All-Clad SS sits in the drawer. Enamelled or not cast iron is so reliable...however as I get older they do seem to get heavier. 😉
I took care of my grandmother last year and fell in love with her Dutch ovens. When I came home I took to Amazon to hunt one down. I always shop by reviews , I researched all their brands you reviewed. I was originally thinking I would most likely end up purchasing a Lodge, but the reviews on customer service for the warrenties were not good. While reading reviews most comments said if you can swing a Le Creuset, get it, it was the most recommended purchase. You are mostly correct about the $420 price tag, but color and size mean everything with Le Creuset. You can find cheaper options just by picking a different color for this size. I actually picked the Le Creuset Enameled Cast Iron Signature Round Wide Dutch Oven, 6.75 qt., Cerise for $279. A larger pan for less money, I love it! If color and exact sizes aren't a huge deal you can find affordable options within the brand. Thank you so much Prudent Reviews the video. Your results make me feel even more confident in my decission. Also Le Creuse sells a cleaner for the enamel, it really works . It took aways stains I thought would remain after normal washing did not work.
@nancybirtwhistle has excellent cleaning instructions for enamelled Dutch ovens using non-toxic products (washing soda)
It is almost impossible to express how much I love my Le Creuset. I've had it for about four years, and it was quite pricey, but boy was it worth every single cent. A simply glorious product imo...
I’m a Staub girl. I use mine often. I also have the Staub braising pan which I also use often, and not just for braising. My Dutch oven has a rooster knob, so it’s definitely a different feel when lifting off the lid.
I have a regular round knob but I'm kind of jealous of the rooster knob! I'm thinking of getting one for my Staub.
I've been using my Staub Dutch oven for several years, and it's perfect 👌 Fry, bake, or boil, it's easy to clean. It still looks brand new, inside and out. I got it on sale, and it's the best deal I ever made. ❤❤❤
What an incredibly impressive video. The time and expense put into it is first rate. Thank you for sharing your expertise.
Lodge is a great budget pick for sure. I've had mine for 10 years and love it. I didn't know about their warranty which is a plus. That being said, Staub and Le Creuset are fantastic and worth the splurge. My parents had both.
Can I ask why they are so worth it? Honest question. Does the food taste better? Like does it make the food more tender or more moist than a cheaper model like the lodge? I have a 6Q Amazon Basics (cost $30.41 July 2023) and that baby has worked beautifully for the year and a half I've owned it so I'm just trying to understand what such a vast difference in price buys you? Thank you in advance for answering, cheers
I've had a Lodge plain cast iron (not enameled) that I bought to use for camping about 12 years ago. The best stew I've ever made came out of that pot.
I've always been a bit leery of using it on my glass cooktop at home, especially now that I have arthritis in my hands. I always wanted an enameled one for home use, but never got around to buying one. I used the Lodge in my oven for bread baking.
Thank you for your detailed and thorough reviews!
Great review! It would also be a great idea to have them all lead tested
An astoundingly, thorough review of so many 'dutch ovens'. Hats off!
Thank you!!
I went vintage with a Griswold Dutch oven that is factory chromed, so it’s silver looking. It was made in America and is about 100 years old with no enamel and it cost way less than the ones you tested that were made in America or France.
Wow, this was so thorough! 🔥 Loved how you broke down the tests-makes it so much easier to choose the right Dutch oven. 🙌 Thanks for saving us time (and money)!
Le Creuset and Staub are the absolute best.
Thank you for a great in-depth look ! I have several Staub for all the good reasons you cite. I’ll stick to Staub but Le Creuset is still a good option.
I've had the Lodge 6 quart for over 15 years. Great product. Thank you for telling us about warranty.
We have had Le Creuset for over 15 years and a hundred or so meals. In that time we have never had a complaint. They work well, have not chipped, and look like new.
I loved watching this very comprehensive review. We have an ancient Lecruset that's been in my partners family for generations and still works well. I also use a lodge combo cooker for bread, but it's not enameled. I would be a little skeptical about Chinese production over the long haul.
I buyed mine in the 80s in Karstadt Saarbrücken (5 km from the french border) for 30 Deutsche Mark in a sale = 6 $ at the time. Still perfect condition. Prizes went up like creasy.
Your thoroughness & attention to detail is unmatched 💯💯💯🔥
I love my Staub and Le Creuset❤️
This has to be the best and most comprehensive review I've ever seen!!
I have the Lodge and love it. FYI the white interior helps you see the fond/browning of food easier than a dark interior.
Absolutely - love my Lodge - no cracks, no chips, 8 years! Will not own a dark colored interior pot. Keeps sparkling inside with a swipe of baking soda.
I have my grandmothers Le Creuset pans and the ‘Dutch’ oven style pot - the set is over 60 years old and has not lost its colouring, it’s still amazing to use and seriously it’s one of my favourite brands ever. They have been passed down 3 generations.
Have 3 Staubs (Dutch oven, paella pan,) and they are excellent! We got them 60% off on zwilling during Covid lockdown.
I LOVE Staub - Ive had my Staub Cocotte (oval dutch oven) for years; I use it very often and it looks like new still. Every other piece of Staub I've got is also great - they're worth every penny and you can get them on sale once or twice a year for good price.
I have a Le Crueset 7.5 oval that I got probably 20 years ago. I don’t know what it is, but it’s worth every penny. Even heat. Delicious roasts and stews.
I too have a Le Crueset 7.5 oval , and the 7.5 round that I have used for almost 40 years. Last year in the post Christmas sales I added the 5 qt Braiser which is so versatile that I reach for it often.
I have it too . Bought it more than 30 years ago and my youngest daughter said a few weeks ago that she remembers how delicious the meals I made in it were . So I’m going to clean it thoroughly and gift it to her . I’m sure she’ll have it until she can’t cook any longer ...😅
I have one too, and absolutely love it.
I have one too, and just bought another because my 20-year old one has definitely become warn after being used several times a week... though I still use both and absolutely love them for daily cooking. They are very forgiving as well and have survived burns that many other pans would not.
This is thorough testing! Put those Dutch ovens through their paces!
I subscribed and am glad for the recommendation of this channel.
Bought my Staub at a yard sale 30 years ago, still in the box. It was the 'wrong color.' I paid $50.00 for it. I also have a very old and unbranded 8qt. 'camp oven' with skillet with three legs that holds the pot, and a deep lid to hold coals which can also flip over to baste, it lifts with a wire bail, and the lid has a handgrip. It works great on a stove or in an oven with little river rocks in the lid. The skillet makes the most perfect pancakes ever.
Last year I invested in various Le Creuset products and exclusively cook with it. Best purchase ever!
I love my Lodge Essential 6 QT. I use it at least 3 times a week. Lodge customer service is terrific!
Really appreciate this video and thought I would share my experience of doing something similar, but on a smaller scale. I have invested in a large Staub collection over the past several years after doing extensive research on their quality and functionality as compared to le creuset. Staub came out on top on every measure.
I LOVE these products. The functionality is truly amazing. From an aesthetics perpective, I find the colors beautiful and more sophisticated than the French alternative (ironic, I know!) The concern about the handle has never been a problem for me, but Staub also offers different decorative handles in sweet animal shapes. I think there might be a rabbit or a rooster available and they may perform differently. Lastly on price point, I got all of my staub on Amazon and NEVER paid anywhere near the prices mentioned..I am talking like 75% less. Amazon seems to put them on sale most winters. I know this because I usually buy myself one for my birthday in Feb and they are always significantly discounted. The selection on sale items is limited, but I have aquired every piece I wanted over time. I couldn't justify getting them all at once anyway! I just bought a set of staub casserole dishes (one large and one medium) with two small matching mixing bowls for $47 during Amazon prime. By comparison, I have never seen a single le creuset sale, although my sister did find a casserole dish at TJ Maxx for about $50. She was sick when I found 4 staub pieces for the price of her one le creuset! So, now it's a ritual. Every Feb. I am on Amazon hunting for my next piece of German quality manufacturing and engineering! If price is a concern, I highly recommend buying staub on sale rather than settling for something cheaper. Dutch oven cooking relies on moisture retention, heat control and moisture distribution. There is no point in getting one that doesn't do those things, unless you are ok babysitting it for hours (it is, after all a slow cooker) or eating burned food. Those will never be a problem with staub. If you just can't swing it financially, even on sale, then a good crock pot is a better investment.
Thank you for all the information! Staub is the one for me too.
Believe it or not, I have one from Pioneer Woman... super cheap... but it's my very best enameled Dutch oven. It has the dimples in the lid and a beautiful large brass know that stays very cool. It retains moisture exceptionally well and produces lovely sourdough loafs. It's not nearly as heavy as my others but retains heat well. My husband gifted it to me because it's teal. He knows I like Dutch ovens and it was my favorite color and had flowers on the lid. I would not have purchased it because... well I assumed it wouldn't preform due to it's Walmart value. I would have missed out. I works exceptionally well. But, the enameled interior is a bit thin so you must be sure not to abuse it. So far I am thrilled with it.
I have a 7.5 Lodge (the cheaper one) and we've never had any problems. My husband loves it.
We're basically talking iron age tech, barely past caveman stage.
From my grandma down to my daughter, we all use(ed) cast iron pans & dutch ovens. A few have been the fancy enameled ones, and they all work well as long as you use them often ❤
I use regular cast iron for most of my cooking. When I need to do a braise on the stove top or in the oven I go for my only Le Creuset enameled dutch oven. I had researched the offerings of the brand and they had two pots I wanted. An 8 quart Do Feu dutch oven and a 4 quart one. I found the 8 quart and it's so wonderful to cook with. The dispersion of the liquid from the points in the lid is excellent. The point of the Do Feu is that you don't have to put so much water in with the food and the condensation is flavorful creating a self basting cycle. The juices don't get diluted by too much added water and the condensation keeps the food moist but not swimming.
I just asked a question relevant to your comment....So when using a cast iron dutch oven, there are certain recipes it shouldn't be used for?
I just started spreading my wings in the kitchen and feel so dumb. When following recipes I have to look up all kinds of terms, like braise or blanching. Recipes just toss the terms in & I feel like I'm in an Advanced Spanish class as a 1st year student.
I would recommend Le Creuset without ever paid the price for it because they came to me by my grandma. I have although one pot from Cousanges. This was the brand Le Creuset bought in the fifties. Three pots a a pan. All over 50 years or even over 70 years old and still working perfectly.
I LOVE my Made In dutch oven! I have been using it about once a week for at least a year and a half and find it is incredible quality, easy to clean, and durable. No regrets. I originally wanted a Staub but the price was a bit difficult to swallow… After using the Made In one, I couldn’t be happier that I saved that money! I don’t really recommend Made In for carbon steel, but they seem to really know what they are doing with enameled cast iron.
Been using our Lodge Essential since 2016 and it still is in great condition.
I have Le Creuset pots and pans that are 40 years old. They wear perfectly. No chips or dings at all. They cook beautifully. They look great. I have newer ones as well. They are worth every penny.
Even the ones made in China??
Great review! I’ve got the Staub and I love it. I do wish the handles were larger but the astonishing heat retention is worth it.
I have 2 Staubs which were the best items I purchased for the kitchen, after an All Clad stainless steal pan.
I LOVE my Lodge essential Cast irons pieces. I can also say that Lodge truly does stand up for their products and warranty. A pot that I had for years chipped up on the interior bottom. I sent an e mail with photos and a new one was immediately shipped to me.
One other somewhat important drawback of the Lodge dutch ovens is the bottoms have a curvature that reduces the available space for browning and sauteeing. The bottoms of the Le Creuset and Staub have more area. Another advantage of Le Creuset over Staub is the white enamel cooking surface, which makes it easier to see browning and fond at the bottom of the pan compared to a black bottom.
Wow - great review! Thank you for providing so much detail!! But, I’ve always wanted a Le Creuset - and never was able - price-wise to buy one. I did purchase a Martha Stewart years ago on sale at Macys and it hasn’t held up 100%. I was raised on old cast iron pans and pots - my mother used whatever stainless she had (?). My father was an avid hunter for whatever was in a season - before I was even born. He had an arsenal of old cast iron pots with lids and various size open pans that he primarily used when hunting & camping, and he owned every size of open cast iron fry pans you could imagine. Most are 70+ yrs old; some are so old that you can’t read the manufacturer any longer. But after he passed, I wanted them. They had been sitting, wrapped up in our basement many years. They were all relatively seasoned beyond their years; however sitting in a basement for 20+ yrs - I decided to bring them out and play around with them. I washed/oiled them all. I’m blown away at how well they cook, and are basically non-stick, and the baking one with iron handle & lid to put coals on top to bake like an oven - makes the greatest sourdough ever!! I use my stainless cookware still, but I reach for these old ones 9/10 times (only ones I can label are one old Griswold with a PA patent on it; and an old Wagner from Sydney. Love them all so much - everything I make in them browns and cooks beautifully, better than my stainless.
Perfectly timed video since I'm looking for gifts for my foodie kids.
A Dutch oven would be a special gift 😀
Right now you can get 7Q Food Network Dutch ovens on sale for $43 at Kohl's with $15 Kohl's cash if ya spend $50. I bought one but haven't used it yet. It's beautiful so I hope it holds up lol.
My sister has started giving me a Le Creuset piece of my choice yearly as a Christmas gift. She’s the best. Your foodie friends will appreciate you for any gift you choose.
Maybe start estate sale shopping for vintage cookware for foodie friend gifts.
We love our Staub dutch ovens and their gorgeous colors. They are our go-to cookware every day.
I got my 2 Misen enameled dutch oven before they launched through Kickstarter. A 7 quart and 9 quart (not sold anymore) and I got them for 100 and 120 respectively. I love them!
That brand is fantastic. My Son bought me a whole stainless steel cookware set.
You actually found a way to differentiate these items. Good job.
Thanks so much for this review and comparison. I've had my eye on that Staub forEVER .....
I’ve replaced all my Dutch oven knobs with flexible black silicone knobs from Amazon. I share cooking with other family members. It’s easy to forget and grab a hot metal knob, so I like the ease and safety of these replacements.
I don't watch review videos, but this one had my full attention the whole time. Since I rarely use my lid on my 5 year old Lodge, I realize I use it mainly for heating evenly to get a good outside crust on my enormous batch of shells and cheese. I don't need a $400 pot to do what $50 does perfectly. It's heavy and hard to wash, but it still looks new.
I’ve had my Lodge Dutch Oven for 14 years. It’s all cast iron, no enamel. Love the flat lid for extra cooking if needed. My husband has had his Lodge cast iron skillets for 40 plus years. He treats them like a southern grandma. I mostly use the Dutch oven for making spaghetti sauce, but it also gets used for small batch chili, and lots of soups.
I love my lodge. I've had that blue color cheap china made one for 15 years and it is a workhorse. It has chipped but not in a place that affects cooking so I never followed up on warranty. Worth every penny!
One brand that wasn't tested is Emile Henry. I bake bread, and the issue with most if not all of those metal knobs is that they usually aren't heat-safe to the 500+ degrees that are sometimes required. The Emile Henry knob is the same material as the dutch oven itself. Yes, it gets hot, but it can also handle really high temps.
This isn't applicable to most people's needs. Just something to keep in mind.
Many people bake bread in Dutch ovens. I almost bought a Tramontina, but I bake my bread at 475°F. I was shocked that Le Creuset now sells models with cheaper knobs. Skimpflation! At least they still have knob "upgrades" available in their stores.
@@JohnPMillerCheaper handles? Or did you mean knobs?
I have two brands he didn't test. I have a 6Q Amazon basics (cost me $30.41 July 2023) that has worked beautifully and recently bought a 5Q Food Network from Kohl's as it was on sale for only $33(with $15 Kohl's cash since I bought 2) , I mean how can ya pass that up, it's a steal lol) I'd love for him to do a second round of testing to include your Emile Henry and the two I've got. Curious how they stack up to the others. The Amazon Basics was my introduction to Dutch ovens and so far I don't see why I'd want to spend so much money on one of the other brands. Guess time will tell if they hold up or not but so far so good
I have two brands he didn't test. I have a 6Q Amazon basics (cost me $30.41 July 2023) that has worked beautifully and recently bought a 5Q Food Network from Kohl's as it was on sale for only $33(with $15 Kohl's cash since I bought 2) , I mean how can ya pass that up, it's a steal lol) I'd love for him to do a second round of testing to include your Emile Henry and the two I've got. Curious how they stack up to the others. The Amazon Basics was my introduction to Dutch ovens and so far I don't see why I'd want to spend so much money on one of the other brands. Guess time will tell if they hold up or not but so far so good
@@laurelcosten1012 Thanks! I meant to say "knob" (the thing in the middle of the lid that you use to lift off the lid). I edited my comment.
My Dutch oven is more than 50 years old (I expect it's quite a bit older than 50 years, but I don't know its exact age. A roommate left it behind in my house in 1975 when she left abruptly, never retuning for it. It's un-enameled cast iron with a glass lid, and I am quite certain it would outperform any of the ones you've tested here. I have cooked with it nearly every day for the past 50 years and I remain in love with it.
Love my le Creuset! Works for everything. Just buy one piece at a time & add as you can 😊 I’ve never even thought of resting my spoon on the lid 🙄
Neither have I!
I have the 5.5 Made In Dutch Oven and I LOVE it! It is a fantastic piece. I also have 2 of their non stick skillets and they are also very well made.
I have Staub and Le Creuset. I like them both.
I still use my martha Stewart Dutch oven. I've had it for 20 years or so. I love it. I got it at may company on a black Friday sale.
Honorable mention: Cooks JC Penny collection of dutch ovens. I have a 5.5 qt and 7 qt and the 5.5qt has been my go to for nearly 20 years now. I can't kill it and trust me I have tried.
Price point is in the $80 range for the 5.5qt.
Very nice review. Definitely informative and shows pros and cons clearly
I appreciate that!
I have a very old Wagnarware dutch oven that I have used for everything from baking bread (at least a few times a week) to big soup pots regularly from my great-grandparents. It is beautiful, easy to clean and care for, and reliably great for cooking and its over 100yo. The drip-top lid is fantastic. And I love the wire hanger except when in a hurry to get a loaf of bread in the hot oven, then its a bit risky for the knuckles. Its gone camping with us and is by far one of our most used items in this house despite a bit of pitting.
I also have several basic enameled Lodge pieces of different sizes that I also use for everything a dutch oven can be used for. They are stained beyond belief and the lids have chipped mysteriously somehow, but they work great. For the price I do not have a single complaint.
My unprofessional, but rather experienced advice... Get yourself an affordable dutch oven for your home, and use it till you learn how to play it like a violin. You will love it. Your meals will be divine. Don't sweat the brand too much.
😊 Excellent advice! A kind suggestion to the pot stains is to use baking soda or Barkeepers Friend cleanser.
This was so freaking helpful! Thank you! I have a Food Network version that someone bought me a decade ago as a housewarming present and it's served me pretty well overall. However, the interior enamel is failing and I've been considering purchasing a new one - with an eye towards something that will perform well and really last. This is going to make my decision SO much easier. Definitely gained a new follower here!
I have the Misen dutch oven with the grill pan and silicone lid. I really like it, and almost always use the silicone lid.
I also like my Misen. I was able to get all the lids, and I use the traditional one. I found the grill pan lid awkward for lifting. I'll have to try the silicone lid more to reduce the weight.
Thank you! I've been comparing these online all year, and keep giving up with all the options! Such a helpful video.
Le Creuset all the way! Cooking on an Aga with it is a dream.
That does sound like a dream! I’d love to have an Aga. ❤
@mctrustsnoone3781 I've not got one now, had to sell house and can't afford one. If EVER you get the chance buy one. Very expensive to run and have service though. Love from London. X
We have a Le Creuset dutch oven that was a wedding gift to us in 1981. Still cooks beautifully. I am thankful that they dropped the dark brown exterior, cream interior colors from their line though. Have several Le Creuset skillets now. Also one old Lodge non-enamel deep skillet from 20 years ago that I sanded down smooth like the Wagners ( they were machined smooth) and that is the best non-enamel , non-stick pan I have ever had.
I had a large Staub and I just LOVED it! But I'm 70 now and have arthrosis is my joints and painful fingers. No more strength so I couldn't lift it anymore. My daughter is using it now and she is very happy with it, just as I was.
The only cast iron pot I still have is a smaller Le Creuset pan which is just good for this single widow. It was a gift because Le Creuset is just too expensive for my budget. Very grateful to my niece who gifted it to me!
I sure can recommend both, yet pricy brands: they are worth every cent!!!!
Impressive work in your reviews. Thanks for going the extra mile!
No matter what,I still love the Le Creuset and Staub