Thanks for the comments. I just noticed on some ads for Staub similar dimples or protrusions on lids... I guess it helps to make the water/liquid drips more evenly dispersed. And yes that would be for braising, but I was wondering if enameled cast iron is great for any other method of cooking (besides "lid off" roasting & baking) that the Fontignac cookware wouldn't perform well. There was another even cheaper brand (couldn't see a brand name) at the same store... seemed lighter though. That would be nice for my weak-ish hands, but I'm kind of lusting after one of the pretty heavier ones... would probably keep it to either a 3-4 quart size, or maybe one of those shallow round casserole items with lid. In any case, I don't go much to the stores so will read more and probably take some time to decide.... especially since I'm reasonably well-stocked with stainless steel cookware. And also have Romertopf clay bakers that I picked up super cheaply at garage sale/second hand store. But that's not for stove-top use, and our oven's on the blink right now.... hmmm.... Meanwhile, I've learned a ton & really enjoy browsing some of the posts here - thanks!

I knew I couldn't be the only one with this question! I prefer the design & colors of the Kitchen Select over LC though I have to say I prefer the Staub design & colors over the KS. But the prices are wildly different & I don't have unlimited funds. If you keep going back to TJMaxx/HomeGoods you'll see Kitchen Select enameled cast iron in different shapes & colors. I just can't see a difference holding the LC & KS side by side. I posted to see if anyone owns both and knows a difference in use (cooking or cleanup). I'm interested in all the brands, any differences. jackidr, I bought the 5 quart round KS in a wonderful butternut color that cheers me up so much I feel free to plunk it on the table to serve. So I often pick up this pot over an old anodized round pot in the same size. A few weeks ago I saw the $40 KS piece you & I purchased at TJMaxx on Amazon for $35 plus shipping, today it's $50. Kitchen Select & Innova appear to be the same (are they?). I'm linking what looks like our same pot for $28. Why such a broad price range for similar products? Is it the price of a French product vs Chinese? What exactly are we paying for with the higher price tags or losing with the lower price tags? So confused. Anyone else? Here is a link that might be useful: Innova / Kitchen Select

I'll just put in my Le Creuset experience for future searcher/readers. Bought a set 30 years ago; Large Dutch Oven, Small/Med Dutch Oven, Medium soup pan, small soup pan, both with the wooden handles, med and small fry pan. Great stuff, love it and used reliably for many years...fast forward I burnt up the med soup pan (and btw the wooden handles were never a problem since I dont put things in the oven and they stayed fine over the years) making sugar water. The bottom had become a little rough over the years and so could not be salvaged - sent it in and got back one of the new all metal sauce pans. I liked the size and weight and shape and handle of my OLD pan better, plus for a sauce pan this seems to get a ring of hot spot on the bottom (I do cook on higher heat than I should or maybe its my elec stove?) anyway this is heavier, much longer handle, don't like or use it as much just due to the shape/weight issue. Then I do the same thing with the small soup pan. Send it in, replacement comes with the new black phrenolic handle, no big deal but they've changed the shape and size, its narrower at the bottom and taller and weighs more. I liked my old one better. So while I still think Le Creuset is the best enameled cookware, and perhaps just plain the best cookware with the no kidding greatest lifetime guarentee (I put in a letter saying I ruined it and that I'd be happy to buy a discounted replacement), I don't like their revamped shape and style of their soup/saucier pots. I don't know why they just didn't change the handles from wood to the black ovenproof stuff. If I could figure out how to make my old Paypal acct work I think I'd try buying the old style on eBay. (But you never know what people cooked in them and that creeps me out a little:)

Lara, don't worry about those edges. I have a lot of Le Cruset and other brands of enameled pots. What seems to happen is that the edges pretty much season themselves. When you cook with them some grease mixes with the steam/liquid and coats the edges and it ends up as seasoned rims. That's how it appears to me anyway. When I look at the rims on my pots they do look like they're seasoned and I sure didn't do it on purpose. It just happens. Smiles. Congrats.