I'm finally about to buy my first dutch oven. For those of you who have these brands' dutch ovens, is there really a difference that justifies the difference in price or Le Creuset costs more just because is more famous?

I've only gotten in to cooking properly in the last few years, and now I'm in the gear head phase of updating all my cookware to proper, buy-forever type stuff. I'm in the market for a dutch oven (and possibly also a braiser, if I decide it's necessary).

Here's the question - should I just suck it up and buy Le Creuset? I can actually afford it... but it's still SO MUCH money, one pot is like a week holiday in Vietnam. Are they genuinely worth it, or could I save a little cash and still get just as good as a product with another brand? I've looked in to other brands - Chausser, Lodge, even Babish... I use my current (cheap, shitty, ready to throw out) dutch oven multiple times a week, so I know whatever I choose will get constant use.

What do my other cooking nerds recommend? Give me your reviews. (Also, I'm in Australia, some brands might not be easily accessible here.)

EDIT: Wow, thank you all! I've always been more of a Reddit lurker than a poster, so I'm a bit stunned by the response. Thanks so much for your input. I know a lot of people have recommended Lodge, but their enameled stuff only really seems available here in Aus via Amazon, and in limited choices. And, as naff as it might be, I'm a sucker for aesthetics and I have a particular colour choice in mind. So I think I'm gonna go ahead and buy the LC. My niece and nephews can fight over who inherits it in fifty years, lol.

I've been wanting to buy a dutch oven for some time and always balked at the price tag of a Le Creuset, $420 nowadays! These are considered the be all and end all of dutch ovens and also have lifetime warranty to boot.

Then I'm looking at Lodge and I can now get one for ~$80 (with discount) and since I have a few Lodge cat iron items already, I'm torn. Lodge quality is indisputable, but the price difference on the two seems too big to be just due to hype etc. Lodge admits the enameled cast irons are made in China, but they say to extremely high metallurgical standards. Not sure about warranty, what I can find suggests it's also lifetime.

Any direct experience with these two items and recommendations? I'll pay the hefty price if necessary, it is BIFL after all!, but still like to spend less if possible. Thanks!

My husband is gifting me a good dutch oven for Christmas and I am torn between the Staubs and Le Creusets. I am looking at the traditional 6-7 qt. oven. I like to braise, so having the bigger one is nice. They're both similar in cost (Staub is a bit less), but a local store has a lovely Teal Le Creuset 7 qt. for $399 (they are typically $460).

Edit: I have a Lodge already. Have had it for years (10+). The enamel is scratched on the interior (we don't use metal utensils on it). It's my go-to for making bread and frying, but I want something nicer.

Edit 2: I think I'm going to go with a Staub!

Ive been reading reviews on Dutch ovens, trying to choose one. I'm down to Staub and Le Creuset. Lodge was in the running for awhile, but i had read a few times, there shelf life isn't as good. Yesterday, I read the Zwilling owns Staub... and I'm not sure if that had any impact on the manufacturing. ( not a big fan of Zwilling. ) What is your take?

We want a BIFL Dutch oven. Will the Staub Cocotte 7qt oval ($449) really give me any better performance than the Lodge 7qt oval ($100)? I’m leaning towards the Staub because I prefer the black interior, people trust the brand, and the sapphire color is gorgeous. But the price tag is astronomical compared to the Lodge of the same size. Anyone have the Lodge and been perfectly happy? Is the responsible thing to be frugal and purchase the Lodge because it performs just as well or to “buy once, cry once” and get the Staub?

Are Le Creuset & Staub equally durable?

Ive never touched or seen either one live, in person, but based on images and videos Le Creuset seems more fragile than Staub- could be the glossy finish that reminds me of glass.

I’m about to pull the trigger on a Dutch oven. I was looking at raw cast iron, but I feel it’s too much work to maintain my skillet and a Dutch oven. Plus, the raw isn’t as versatile as enameled due to acidic foods causing excess leaching of the hard earned seasoning, iron and it’s iron flavor into the food. This led to me deciding on enameled.

I want to make sure I get a piece that is long lasting, so which do you guys suggest?

I'm looking for an enameled cast iron pot (Dutch oven) to do some braises, bread experimenting, etc. When I look on Amazon, there is a ridiculous discrepancy in price.

Is there really a quality difference, or is this just a branding thing?

Hi everyone, I'm new into the sourdough world, and was wondering if anyone has a recommendation between these three brands for dutch ovens, and the best or most versatile size to get for sourdough and bread making in general. Is Le Creuset worth the price tag? and does a dutch oven essentially give the same results as a bread oven?

I figure that all enamel cast iron performs the same, but is durability, warranty and customer service the difference?

Is it just marketing?

I haven't had any issues with the evenness of heating in my Loge 12" frypan, so I imagine the dutch oven is the same.