Like Peppi, I have an enameled cast iron dutch oven from Aldi, the white interior has stained but like Peppi, I don't care, it's inside. It's too wide and short for bread, though, and quite heavy. I have a couple of old plain cast iron Lodge dutch ovens, including one with feet for use on a campfire, and I have some old Le Crueset that I bought at the online auction, frankly, they are not all that great to use, they seem to scorch easily and everything sticks although the interior enamel seems to be relatively intact. I got a set of 4 for less than $50, though. They look just like this, complete with edge chipping!

http://www.ebay.com/itm/Vintage-Le-Creuset-Orange-Enamel-Cast-Iron-Dutch-Oven-4-5-Quart-Size-E-/161999407145

Anyway, I like the plain cast iron Lodge the best, and the Aldi dutch oven is good but very large. The LeCrueset is my least favorite, but it works.

I also vote for hanging in the second hand stores, resale shops, Goodwill, etc., if you are patient you can find some good deals. I got four LeCrueset frying pans in various sizes for less than $25 each at our local on line auction, the same place I got the dutch oven. The smaller ones see regular use, the biggest one is just so darned heavy that it's pretty much only used by Elery, who has stronger hands than I do! Pretty colors too...

Annie

Linda, Pllog, you are two of the lucky ones. If you google search you will find pages of discussions about their knobs. (I'm not making this up.)

Surprised they still use the same material. Replacements are 20 bucks. They make a stainless knob $ but most just use a stainless kitchen cabinet knob, less than 5 bucks.

I had my first broken knob with me in the store. I realize now why she was so irritated. Because people come in with broken knobs, all - day - long. On chowhound someone heard from a store clerk that knobs are stolen off display pots all the time as people don't think they should have to pay for a replacement. (I agree but i don't steal.)

They are rated to not exceed 375. No one knows that until their knobs explode. Guarantee, lol. They sell replacement knobs on their website.

Much prefer Staub if going for a higher end product.

Good grief! Thanks for the warning.

Try Home Goods.

HomeGoods does seem to have them. Just check that the lid fits tight. A big complaint ordering on-line like amazon. Many made in China.

BBandBeyond might be a good place to check with the 20% off thing.

plllog, it must be in the casting having done a bit of that. If a tiny fragment or air pocket is in the material it will explode. Mine just cracked.

On Chowhound most were using them for bread baking so the temp is high.

I use my Lodge DO for bread. No worried with a steel handle.

A good DO is an investment, and I've paid the big bucks for them. My favorite is my Staub.

Also, try a Crate and Barrel outlet if you have one nearby. WS outlet too, of course.

Angela, I just found this one for a really good price. Shipping is only $4.95 and rated up to 400 degrees. But to be honest, how often do you use a DO at that high a temp?

Dutch oven in 3 colors

Peppi....that is not a cast iron oven....it's ceramic.
I bought a stainless replacement handle for my Le C ovens when I first made the bread in one. I knoew the handle wouldn't take the heat, so I bought a replacement before the original was ruined.

Thank you, everyone! I ordered the one from Costco.

Good choice. I saw it in the store a while ago. Made in France.

pkramer...Bread cooks beautifully in a covered DutchOven using high heat.

great choice, @angelaid.

That one that @peppi linked to had a popup for me that said "this item cannot be sold to california". Which means likely it has not passed CA's stricter lead or carcinogen testing/certification.

Linda, Le Creuset is now made in china I believe and not in France anymore. They are assembled in France though. A friend bought 3 of them for her daughters wedding and had to fight with them for new knobs. She gave up and returned both.

Sleevendog, I have used mine for the bread also but now prefer to bake without
it. This allows me to make baguettes and rolls.

Angela, if they are shipping it to you, let me know what condition it arrives in. based on the reviews they have had some issues with packing. I have a wedding coming up and would prefer to ship the gift than lug 14 pounds to them. The couple has a Costco near them, so they could return/exchange it if they get duplicates.

No, Peppi....they are still made in France....at least the cast iron ones are...perhaps the pottery like you posted is made in china....don't know...the the enamelled cast iron is made in France>
http://www.davidlebovitz.com/2015/06/a-visit-to-the-le-creuset-factory/

Not being able to ship to California could also be a trade agreement, if there's a California distributorship that has exclusive rights, but Gooster's right about the heavy metals and carcinogens, and if that's the issue, you're better off without the cheap one. You can get red Le Creuset here, which I think has cadmium still in the glaze, but the food surface is beige, and I think there's also a test for whether the metal will come off with solvent, or something, rather than being encapsulated in the enamel. I may have that a bit wrong. It's been a few years. That's the general idea, however.

I use a Pyrex one - very light and cooks well - good for bread too. But of course you can only use it in the oven.

A bit late, & I see the problem is already solved, but I have a Martha Stewart stainless steel chili pot from Macy's that I use as a Dutch oven constantly - & it was considerably less than $100. It's very versatile; I use it to cook pasta & make all kinds of soups & stews as well as steamed rice dishes. Lid is stainless steel, so ovenproof. It's perfect for my fave cold weather dish: Chicken Vesuvio. Total workhorse pot!

Apparently, it's no longer made, but here is a similar one:

http://www.wayfair.com/Chefs-Classic-Stainless-Steel-Stock-Pot-with-Lid-744-24-766-24-CUI1824.html

Carol, I wish you had seen this post earlier. I have the same stainless steel stock pot, with the stainless steel lid, in my kitchen. The only thing I ever use it for is a big old pot of ham and beans. I never thought about using it as a dutch oven.

I love my Mario Batali Dutch ovens. I don't use them for high heat, however their knobs are metal so they would be just fine. You can get them at Crate and Barrel. Watch for a 15%off coupon.

Here's a tip-- I'm noticing that most websites will send you a welcome discount coupon within a few days or a week of registering on their site. Some do it on your first order with no wait. Make sure to register with the company before purchasing!

The Mario Batali are perhaps even better than Le Cruset.....I gave one as a gift and have had occasion to use it at their house.....it's been about 6 years and they use it a lot and it's still wonderful!

I found the Mario Batali so heavy that I can't use it, much less carry it full of stew from burner to oven, much less wash it. If you are strong, this is not a problem, and the Batali Dutch ovens are really lovely. But you should pick one up and imagine washing it before you buy to make certain the weight is OK.

I bought my 7-1/4 qt. Le Creuset DO at a Le Creuset outlet store. It started out discounted about 20%, and the store was running a sale for an additional 15% off. It's a "second", but I have never found whatever the flaw was. Since then I've bought 2 more LC dutch ovens there. All in the Dijon color which is sunny and cheerful.

They are just such perfect cooking vessels that, to me, they are worth every penny. And I did spring for the $20 knob (shrug). The knob is sitting in my drawer, as I never got around to swapping it out.

You'll have to pry my Le Creuset dutch ovens from my cold, dead hands.

How heavy it is depends on the size. I have a le C that I can't lift when it's even half full.... I have to fork the meat out or bail the soup or stew.
I don't think square inch for square inch that the Mario is any heavier than the Le C.

Not to rock the boat, but, tell me WHY is an enameled cast iron dutch oven better than all the other metal pots, cast iron pans, and glass/ceramic casserole dishes I already have in my over-stocked kitchen? I've been cooking for 65 years (since I was 5) and still don't have one, nor do I think I need one, though the colors are "pretty", but tell me why are they a big deal? Is it a TV cooking show hype? At my age the weight of the matter, she said, ahem, would be a definite deterrent, and even if I were young and sound, the very idea of washing a ton of iron, and possibly ruining my expensive enameled cast iron sink if I don't hold it just so, is not a reason for me to run out and get one. As lindac92 said "I can't lift when it's even half full", and also said freidajune. So what is the advantage? Maybe dcarch has the scientific reasoning.

Nancy

wondering the same. Has anyone made the no-knead bread in corningware with the glass lid? Any success?

Nancy, like you I'm wondering why I would need more than my single enameled cast iron dutch oven, which is really a wider and flatter "brazier" from Aldi. It's not good for baking bread, but my $20 Lodge cast iron dutch oven does a great job. I bought that because the girls and I camped when they were younger, it was the only way we could afford to go on vacation! Now I have lots of cast iron skillets, a hard anodized aluminum Calphalon dutch oven, and more Pyrex/Anchor Hocking,Fireking casseroles in various sizes than I even want to admit to.

If I can bake bread in Pyrex loaf pans, and I bake pie in Pyrex pie plates, why not bread in a Pyrex casserole?

Annie

As I said above, I make bread in my pyrex pot. The no-knead one. I drop the bread on it's paper straight in the hot pot, then remove the paper and the lid after 30 mins.

I can't lift/wash any cast iron so it's out of the question for me and I don't think my food suffers LOL

Any sauce pot, stock pot, pasta pot, that has a lid can be used for no-knead bread. As long as it can handle high heat in the oven. The whole point of the no-knead is its simplicity. No kneading. It is a very wet bread and baking in a pot with a lid retains moisture. A stock pot works well since you remove the lid towards the end of cooking to crisp the crust. A pasta pot is usually too tall.

Many of your random pots with lids might have knobs and handles that cannot handle 500-550 heat. A stainless pot works but if the bottom is thin your bread will not cook evenly. Its contact is on that bottom and tends to burn. A heavier bottom works well but it does not need to be a heavy pot. You could make a half loaf and use a smaller pot.

Cast iron, when pre-heated, becomes a nice little contained oven and just happens to make a superior crust. We've made decent bread in 5 dollar pots. In ovens that barely reach 400.

I've used Lodge ECI and LC ECI and I really can't tell much difference. Maybe over time I will, but the Lodge is holding up well. I didn't pay retail for the LC, I got a second at TJMaxx. The defect is a little swirl in the enamel of the lid which does not affect the performance at all.

I've been told that Costco's Kirkland French oven is made by Staub; for $90 that's a very good deal.

Is ECI that much better? Dunno, but I know when I cook Poulet Poele a l'Estragon in one it comes out great. That's how Julia did it, and that's good enough for me.

Islay, can you get a pyrex covered casserole blazing hot in a 450 oven and drop a wad of dough into it and not have it explode??

cookncarpenter, that is one beautiful roaster, you got a deal!

LindaC, I was wondering the same thing, although I have to admit that I've used the recipe where you drop the dough into the hot pan and I've used the recipe where you put the dough in the cold pan and then turn the oven on. The second method is a lot easier and I can't see a difference in the crust or the crumb. I tend to "deflate" my loaf trying to get it into the hot pan without burning myself or dropping that wad of risen dough on the floor. Coordination is not a strong point. (sigh)

Annie

An enameled dutch oven has one advantage over bare cast iron dutch ovens -- less leaching with acidic foods. Some people need the extra iron, but it can also impact taste. Some would say that a properly seasoned pot would address this, and others would say that's a good way to remove your seasoning.

Vs glass or ceramic dutch ovens, you can really develop a better sear in the same pot. There are "flame" stoneware pieces that I have not tried, however. Glass and ceramic also tend to insulate more.

vs. stainless steel, there is an advantage in heat retention.

I'm guessing America's love affair with Le Creuset started with good marketing (Chuck Williams) and Julia Child.

I have dutch ovens in stainless, enameled cast iron and copper. I donated my bare cast iron dutch oven.

Linda, yes, you can get a Pyrex that hot and not have it blow. Several years ago four of the CF group were in Charleston and Mustangs brought the dough with her. All the condo had to use for the bread was a Pyrex and it worked great.

OK....I'll give it a try!....not that I don't have a cast iron one,...or 2....or 3...or.....LOL!

Gooster, I don't know about the initial marketing, but one reason Le Creuset has remained popular is fine metallurgy.

spoon worn

I like that a lot. Great image in my head!

@pillog --- oh yes, a quality product is very important! However, I remember reading this article that notes the largest sales are to the US and Japan(!) and sales in France are just 5%. To me, that highlights the importance of brand and marketing.

My first Le Cruset Dutch oven was a gift from my parents and my father died in 1978....so I have had it longer than that....it made a better potroast than any pan I had had up until that point, and was so easy to clean....plus I could make things that used to need a double boiler...without a double boiler because they were so even heating. I liked it so much that when I saw one on sale at Tuesday morning, I bought another....now I could have a red and a blue pot on my stove. each with a different soup!
I have 3 or the 7 1/2 qt Le C Dutch ovens....admittedly I was a sweet young thing when I got the first one....but I am now 79, about 5'2" certainly not terribly strong, I broke my arm and shoulder 2 years ago....but I can still lift those pots full of soup or stew. my ovens are wall ovens set under counter....so they are low....and I can lift one full of food out of the oven. It's the 13 1/2 quart one I can't lift full of stuff.
I also have several frypans...one 14 inch one I rarely use because it has no helper handle and I can't lift it full of food. I also have a sauce pan an oval baker and several smaller fry pans.
And I also donated my bare cast iron pot ( a chicken fryer, with a lid) to my son.
I LOVE Le Cruset stuff!

See, that's how I feel about my plain old cast iron Lodge dutch oven. It's been seasoned by years of campfire cooking and more batches of French fries and doughnuts than I can count. I'm keeping it, and my girls can fight over it when I'm gone. Then again, maybe no one will want it other than the Monkey Princess...

LindaC, I'm also 5'2" (well, a little less, but not much) but I'm relatively sturdy and 60. That huge Le Crueset skillet, though? I can't lift it, even with the helper handle, without burning myself or spilling something, or both. Elery uses it, but it takes both hands! That's why it still looks so brand spankin' new!

Annie

I never lift that huge skillet.....I use it for things like a huge batch of smothered "something" that I can serve out with a spatula and a spoon. Then when the pan cools, I use 2 hands to get it into the sink to wash....and I have a lid from a long gone crap-ola aluminum fry pan that just fits the Le C!

Gooster - those statistics could also be the result of people in France having already owned LC for a generation or two, and not needing to buy new. Also, the article mentions that many French feel it's what their grandmother had, so perhaps they want something different (not due to quality issues). The U.S. and Japan consumers do not have that history, and are a newer market.

@friedajune --- perhaps, but when they cite the younger generations have no desire for the product, they have a marketing and brand problem. While it's a quality product (I have two), a good portion of their success in US and especially Japan is effective marketing (and a good reason why they still need to manufacture in France --- their ceramics are made in China, however).

I would think that sales of luxury goods in France have been/ will be hampered because, between the political/ social problems and taxation, upper income people have been leaving the country.

http://money.cnn.com/2016/04/01/news/millionaires-fleeing-france/index.html

Le Creuset isn't the only manufacture of quality cookware in France. We have choice and most people frankly don't want to be carting something designed for a weightlifter. We can buy excellent cast iron pots for a fraction of the price if you want "heavy". I would say that foreign markets have fallen for good marketing that we don't.

Le Crueset exports 80% of its production so don't think they're in any trouble. I think the French would be more likely to buy top quality German cookware - I can't think of the name now, but there's one make that is really beautiful and, I'm told, wonderful to cook with. It'ts stainless and so stylish. Too expensive for me, though.

This is my favourite make of pot. Not too heavy, lovely even heat and easy to carry and wash.

https://gpasplus.net/casseroles/3899-serie-de-5-casseroles-grand-chef-12-14-16-18-20cm-acier-induction-professionnel-art-et-cuisine-art-cuisine-3508510095297.html

pkramer60 - no problems with the packaging. Got here in great shape.

Anyone who is interested in getting one from Aldi, they should be getting them in again soon if they follow history. May and November are generally when they have the cast iron cookware. I bought a brasier last winter. Haven't even tried it yet. But looking forward to it. And now they have stainless knobs instead of plastic. And FWIW many people just wrap a sensitive knob in aluminum foil and say that works fine to protect it. Otherwise go to your hardware/DIY store and get a brass or stainless steel knob for a few dollars with a safe screw and replace the plastic knob.

Currently I own five le creuset dutch ovens in different colors. I have found two of them at a Goodwill Outlet where you pay per pound. I also found a 5 qt creuset braiser there for $2. I have a couple of pots and one pan. I would love to have a set in a single color, but since my husband is Hispanic it was suggested that it might be better to have a "rainbow" collection. Plus I am in graduate school and this is what I can afford at this time. Finally, if one breaks or someone in his family doesn't return it, I guess I won't feel like I lost too much money. Lol. Creuset is the only cookware, I buy used. I have ten pieces and spent a total of $50.

I am another Le Creuset fan. I have a number of DO in different sizes, pots and skillets. I find they are so versatile and easy to clean. I can make deep fried foods, soups, roasts, breads, stews, roast a chicken all in one pot no need for a ton of different pots. I have a neurological condition in my hands and I am able to lift my 7 1/2 qt and my 9 1/2 qt fine when they are full any bigger and I would have problems.

I have used them at high heat, low heat, all day in the oven and honestly never had an issue with the knobs. Mine are from the Le Crueset outlet too. I have a couple of regular cast iron skillets but find I prefer enameled cast iron over the non. Maybe I just am not that great at getting the non enameled seasoned right or something but I usually have problems cleaning them or food sticking so enameled works better for me.

I honestly could not live with out my Le Crueset and yes they are pricey even with buying them from the outlet but for as long as they last and how versatile they I think they are worth every penny and someday hope to get even more pieces.

Yes yes!!

I have a couple of enameled ci dutch ovens. I love the oval one. None were expensive, nothing over $30.

This was the latest one I bought, it was the $30 one. I love it.

Tuesday Morning has 5.5 quart Staub French ovens on sale for $149.99. They have metal lid handles and come in gorgeous glazes.