Enameled cast iron Dutch oven

Staub.

Was just reading about this yesterday. Supposedly, most all of them do the job fine. Where you get into difference in quality is longevity in regards to the enamel coating. Some cheaper brands will chip. Also in weight. Le Creuset is lighter weight than the cheaper brands.

America’s Test Kitchen puts LC at the top, but their value recommendation is Cuisineart.

I have two Martha Stewart ones that I got at a deep discount during a Macy’s sale. They are the same shape as Staub and I’ve had no chipping issues.

I've got a Le Creuset that is nice. But I bought a Sam's Club brand one a few years ago that has held up quite well. So much so I bought another one for my camp this year. They are half the price of the LC, at least. Can't remember the brand name..


eta- It's Tramontina

LC but there is rarely any reason to pay anything close to full price for LC unless you're just hunting for something particular and are very precise about color.

The one at Sam's.

I’ve had a lodge for over 6 years. No chipping at all, some discoloration inside from all the dishes that have been made. It works well, but I’ve never tried the more expensive brands to compare.

The expensive brands are great because of the finish. It's superior because it holds up better to abuse. If you drop a Lodge brand enameled dutch oven, it's more likely to chip. Outside of that, that's the biggest difference I have found. If you take care of your cookware, a Lodge enameled dutch oven will work just fine. That'll leave you with more money for whiskey to drink while using it.

Amazon Basics. I honestly cannot tell any difference from the expensive brands. This is one thing they did well.