"When you get a new piece of Lodge cookware, you might notice a small spot or mark that looks unfinished or rusty. This is all a part of the process that makes cast iron special! We season our cookware with oil on a hanging conveyor, which sometimes causes a small spot or bubble to form around the edge of the skillet or on the support handle where the skillet was hung. The seasoning process is all-natural and makes your cookware ready to use as soon as you get it home. This variation might chip away, revealing a brown color. Don’t worry! This isn’t rust and it’s perfectly safe—it’s simply oil that has not fully carbonized. With regular care and use, this spot will disappear. It’s a testament to cast iron’s ability to roll with the punches and get better with age." - Lodge FAQ page More on reddit.com

For the price point, Lodge is about the best quality you can get. Most people who want a dutch oven but don't want to go all in and risk ruining a $300 Le Creuset or Staub usually go with a Lodge. I hear their customer services is good, too. Definitely go for a Lodge, but get the size and shape that makes the most sense to you... I know some people who buy or are gifted dutch ovens and they never use them because they bought a ludicrously large size, or they accidentally bought the bread oven, or they only want to use pots that can be dishwashed, etc... I suggest starting with a 4.5 or 6 quart DO (with a lid) and seeing how much you like using it. You can even start with one that has no enamel if you're worried about scratching it. More on reddit.com

Best way to season a 5 quart Dutch Oven: Measure out a cup of unpopped popcorn. Subtract about a Tablespoon. Put your Dutch Oven on high heat. Guzzle in enough oil for a layer about halfway up one kernel of corn, laying on it's side. Add 5 kernels of corn and let heat. Space them out so you can see where your hot spots are. When 2 of the kernels have popped, add the rest of the cup. Swish it around to coat the kernels. Breathe. Every other time you inhale, pick up the oven and give it a shake. Congratulate yourself for working Arm Day into your daily routine. Be amazed at how well the iron masks the sound of the popping kernels. When the popping seems to stop, turn off the heat, but keep shaking. When you are certain the popping has stopped (and knowing this comes with experience), pour the popped corn into your favorite bowl. Season to your taste. (I like a bit of salt and a dusting of cayenne pepper) Wipe the Dutch Oven out with a paper towel. Congratulations. It's now seasoned. More on reddit.com

It's sort of six of one. You'll love the Le Creuset and it'll last forever with basic care, while the lodge might have to be replaced someday but for 1/5 the price or whatever you'll still get many great years out of it! Hard to go wrong More on reddit.com