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?

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!

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'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!

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?

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?

I'm looking for a new dutch oven and was shocked at the price difference between the two brands. They're both just iron pots with a lid, how does staub justify their prices?

Has anyone here gotten a lodge and later felt they should have paid up for a premium brand?