I love my pink le creuset Dutch oven but it was for sure an extravagance. Its 5.5 quarts and was between 200 and 300 dollars. The benefit of it is though that it is guaranteed for life. If I drop it and break it, they will send me another. Its sturdy and i feel like it will be with me for life.

My DD has an enameled cast iron Lodge she bought at Wal Mart that she loves. They are reasonable and are great imo. Mine is plain cast iron and was my mother’s.

I have a cast iron and enameled Le Creuset that I've had for years now. I love it. But they aren't cheap and I don't know about the other brands. However, if you keep checking at Marshall's you might find one at a good price, they often have Le Creuset items there. I agree with Elmer, the ones from China might not be safe. Once I bought a set of cookware from Portugal that was very good but it was a long time ago, it wasn't cast iron but it was enameled and it was wonderful. I've heard that the Staub are good. I don't know where they are made.

I love my Le Creuset pots but do understand they're pricey. I love how they look, the great heat conduction and easy cleaning. Got my first set of it as a wedding gift in 1977 and it's held up beautifully. Been collecting more over the years and never sorry.

tigereye mentioned Tramontina. I would definitely check it out. I've both read and heard really good reviews regarding their tri-ply stainless cookware. Sources have put it on the same level with All-Clad's. Not sure about their enameled cast iron cookware, but it's well worth checking. Crazy cheaper, too.

ETA - It can be worthwhile to check places like HomeGoods and TJ Maxx. It's been many years, but I once found two 4-qt. Le Creuset Dutch ovens at TJM for $20 each...both just plain white. LOL, not likely to happen again, but I often just check to be sure.

This was more recent, but I found one of these Le Creuset "Signature" wide, round Dutch ovens at HomeGoods. They're also a bit more shallow than their regular round or oval pots. The #30 on the lid interior tells me it's 8 1/2 or 9 qts. Not exactly $20 but another good buy IMO.

The enamel cast iron seems to be very popular on all the cooking shows but I don't have one. I have a stainless steel with extra thick cladding on the bottom that was made by Revere ware, but only very briefly. I picked up mine at a professional cookware store that had a moving sale. I also have a heavy copper one with stainless lining. I love that pot. My cast iron that I mostly use for frying was a gift from my Grannie, it had been my grandfather's. I had no idea that he knew how to cook. I have used a genuine Dutch Oven, the kind with legs and a lid with a recess for coals back in my youth. I did demonstrations on cooking on a fire. I could cook anything in that thing but so heavy and so hot.

This is absolutely useless for the OP since you cant get any of the ones I have. sorry.

Money wise I do think that really good cookware is expensive because it is expensive to make. It isn't all just name. I am an All-clad fan for most pots.

I see le creuset at TJM almost every time i am there.

They are never pink though so I never have checked the prices on them.

Le Creuset IS an enamel cast iron.

amylou, I see a pink you might see some day! ;-)

Please, don't just go knee jerk China is bad something else is good. That is WAY to easy. We have PLENTY of bad that should be made in USA and good that is bad.

That is falling into the trap that all Mexicans are bad. French is good, China is bad.

Chloebud, mine is pink! I ordered it from le creuset directly!!!

I just never see any out in stores....:(

I have the same brand as tigereye and loved it so much I got a set for my DD. The one I found on Amazon is a double set, larger size and smaller. Sam’s Club sells them too, or at least they did. I got DD this set in this color and they’re pretty, my set is in the gray

https://www.amazon.com/Tramontina-Enameled-Covered-2-Piece-7-Quart/dp/B074PC122F/ref=sr_1_29?keywords=Dutch+oven&qid=1565391328&s=gateway&sr=8-29

I got my first one for Christmas from my GrandmotherIL 10+ years ago. It was a Green Lodge 6 qt. I loved it instantly, use it fairly often and have bought a smaller one too. It came up with the other DILs 5 or so years later and some of them hadn't even taken it out of the box yet. So it's not necessary but sure is great to have if you use it.

Amylou, I don't know up to date, but in the past pink was made for the Japanese market. They do have pink at the outlet sometimes. Try calling them if you want more pink. :)

amylou, that's great! I've never seen the pink in stores, either. Looks like Amazon might have some too.

Kool Beans, I've seen it at Sam's, too. Makes sense since early on you could only buy Tramontina through Walmart. The color you got your DD is really nice! Honestly, if I was starting over, I'd consider Tramontina...both their enameled cast iron and tri-ply stainless cookware. Cook's Illustrated was one source who once gave Tramontina a stellar review. They called Tramontina's lower price "astonishing" for the quality.

"Please, don't just go knee jerk China is bad something else is good. That is WAY to easy. "

It is too easy to have an informed view of caution that's anything but a knee-jerk reaction but maybe not for reasons that matter to everyone. Or to you.

There have been far too many instances of adulterated, contaminated, dangerous or even prohibited materials being found in Chinese-made products to suit many people. It's not that long ago that China was an under-developed country and it's now only a developing one. Its system of commercial practices and laws and regulation are still sub-par compared to the developed world. People's expectations and practices of commercial activities there don't always conform to standards and practices that are considered expected or even regulated in the industrialized world. It's been true of too many food-related products and other products that come in contact with food for me to trust such products of Chinese origin when I have a choice. Many feel the same way, including, interestingly enough, many people I know who are immigrants from China who can speak first hand about the hows and whys these unfortunate incidents keep happening and who themselves avoid such products of Chinese origin. .

For those who are happy buying products made in China that contact food, great. I won't. Interestingly enough, I've noticed that stores like Crate and Barrel now carry fewer and fewer products of Chinese origin in favor of products from countries that don't have such tarnished records of poor/dangerous content as China has. The preferences of buyers get the attention of companies that want to sell them products. On online sites like Amazon, there are often user questions about whether products are from China. The contamination incidents for Chinese made goods lead people to be cautious.

I have a set of Jamie Oliver pots and pans. It came with a Dutch Oven.

I have a 5qt & 7qt Magnilite anodized aluminum dutch ovens, part of a whole set. I would NOT recommend this type since the anodizing wears off. I have a Stainless steel dutch oven with an aluminum bottom....it's OK.

The enameled cast iron Le cruset would be my 1st choice based on reviews. The enamel wears off eventually...only down side.

Costco online, both made in France

https://www.costco.com/Fontignac-5.5-quart-Cast-Iron-Dutch-Oven.product.100291226.html

https://www.costco.com/Emile-Henry-5.5-quart-Dutch-Oven-with-12oz.-Salt-Pig.product.100372387.html

I have a few. Magnalite, enamel cast iron, and I bought a new set of Cera pots when we moved to the new house. I really like this cookware.

https://kitchenradar.com/cera-pan-reviews/

I use all of these.

Our HEB grocery stores carry a line of enamel cast iron. I just recently saw a few pink pots in various shapes and sizes. I considered getting one but I have 2 sizes of that type of cookware. I have 2 different shades of blue, dark cobalt and lighter turquoise.

Very cute flower shaped pink!

https://www.macys.com/shop/product/martha-stewart-collection-2-qt.-flower-cast-iron-dutch-oven-created-for-macys?ID=7906181

Home Depot/harbor freight ... great for campfires

I have a "collection" of dutch ovens from various sources. I have an old Lodge, not enameled, one with the legs and recessed lid and I used it to bake cinnamon rolls while camping. I have an even older Griswold, which I love, and use for oven beef stew or for baking bread. I have a wide and shallow one from Aldi, it's enameled, brand name unknown. I have Grandma's old Club Aluminum which I never use and I have a couple of Le Creuset that I bought at the local on line auction for far less than the $$$ they are new.

My favorite is the Griswold, but it is not enameled, which is a deal breaker for some people. My least favorite is the Club Aluminum, but I hold onto it because it was Grandma's.

Annie

Raven she also has a pink heart shaped one!

https://www.ebay.com/itm/Martha-Stewart-Pink-Heart-Shaped-Dutch-Oven/273680295943?redirect=mobile

It's been on my watch list for a while. I have some heart shaped casseroles,but this will go nicely with them i think...

I admit I was surprised to see such things in her collection....

I have several Le Creuset and Staub Dutch ovens and sauce pans. They are part of my carefully curated list of cookware. They get very heavy use. There definitely is a bit of you get what you pay for. Even among these expensive brands, there are noticeable differences.

I think, Staub has an improved design for their lids. The inside enamel coating is better than what Le Creuset does. And I prefer metal knobs instead of plastic, as I use my pots in the oven and I I don't want to carefully watch the temperature. With Staub, you get metal knobs by default, with Le Creuset you have to pay a few dollars extra to swap them out.

I also bought a Lodge Dutch oven to see whether I'd be happy with a cheaper design. But it was heavier and didn't cook as nicely for me. So, it's only used for when we go camping. It's good for that purpose though, as the lid doubles as a skillet.

I love the Lodge carbon steel skillets. So, I was surprised that I didn't like their Dutch ovens. And after my somewhat mediocre experience with them, I'd be weary to buy any other cheap Dutch ovens. But that might be unjustified bias.

Le Creuset and Staub are both unreasonably expensive, but sometimes you can find good sales. On the other hand, you really can't go wrong with their cast iron cookware. They know what they are doing. Don't buy Le Creuset's enamel on steel though; I had really bad luck with my stockpot. Stainless steel is a better choice for that.

China is the world's largest producer of goods. Statistically they are apt to have more quality control issues than a country that produces far less do to the sheer numbers of materials they produce. If you have anything made of steel in your home you have more than likely been touched by Chinese goods regardless of label.

When someone purchases something Made In the USA it may have been manufactured in America and some larger components manufactured here but you can bet that it has widgets, nuts, bolts wires electrical components etc from elsewhere. If some part is outsourced to China than the buck still stops with the company's quality control not China.

I’ve had a big red Le Creuset one for decades. It’s heavy but oh, man is it good for things that need slow cooking. I found ones for each of my children at TJMaxx many years ago at a great price. They love theirs and use them often. My son always roasts chicken in his. He makes a mean roast chicken! They’re worth the cost as it’s something one will have for a lifetime and pass on to others.

I have 4 Le Cruset Dutch ovens....i know! LOL! 3 5 quart ones....one badly worn...my mother, bought it for me, I think in maybe 1976? I replaced it when it began to be pretty chipped and worn inside, and another was a gift....and then I have a 9 quart which I bought in a fit of wild extravagance! It's white and very pretty and has a "self" handle. The handle on the lid is a loop like the handles on the sides of the pot.
A very very important piece of cookware for me....also have a 1 1/2 qt sauce pan that I love!....as well as 4 fry pans....which I don't use much.

M, that must be something new with plastic handles on Le Creuset, when I bought mine they were metal only.

I think the pink is ugly, not that it matters in the kitchen where I'm the only one that would see it.

"Statistically they are apt to have more quality control issues than a country that produces far less do to the sheer numbers of materials they produce."

Well, perhaps, but the problems go very far beyond statistical inference and have a far higher percentage of occurance. The people of Chinese origin I've spoken with over the years about this and other things that are "common" in today's modernizing and increasingly prosperous China have said in essence that it's an unfortunate perfect storm caused by a gap for business activity in the heavy-handed control of the party dictatorship (the party controls everything) and the overabundance of top brain power, quality labor, and resources. Along with common practices at the present time lacking in integrity and forthright honesty as is more typical (though not uniform) in first world countries. And a lack of cultural norms in this regard as their society tries to adapt itself from its centuries of backwardness and poverty to the modern world without having underlying guidelines, either religious or cultural, to follow. How one person expressed it was "anything you do to make money is justified because you made money doing it".

WOW, I have never spent that much money on a cooking item. I have a heavy "Club" Dutch Oven that is 40 plus years old and I love it. I also have Revere wear set that is at least 25 years old that has a dutch oven. We use both often for different things.

This is like the one I own. Different color but same thing.

Judy Good, I wouldn't spend that much money either, LOL. That is why I bought the Tramontina. I got the 7qt oval first and loved it so much, I bought a 4 qt round. The blue outside goes with the blue colors in my kitchen and the white enamel inside is great for cooking. They both have the metal handle, for the lid, that can go in the oven for up to 450* The side handles are the molded in type. You can use it on top of the stove to brown, big plus, before sliding in the oven.

I bought the big one for one specific recipe. It is a whole venison shoulder in a red wine reduction. It needed to be cooked in a pan that did not react with wine or other ingredients and had the lid to seal for long, slow cooking. It was perfect.

I also have the Revere Wear dutch oven that I use on the stove top. I had not considered my fish fryer a dutch oven, but of course it is! It is a Lodge plain cast iron with a lid. I need to make the bread in it that has been on another post.

ETA: Judy, I had the exact same one in that color at one time!

Lodge raw cast iron is still made in the U.S. but the enameled ones are made in China.

I really want the Le Creuset in red with the Mickey Mouse handle. I would splurge and get it, but, I hate to cook!

"Don't buy Le Creuset's enamel on steel though..."

Someone gave me one but it's only a few years old. So far, so good, but I agree stainless is a better stock pot choice.

Someone mentioned the enamel wearing off of LC. That's truly not been my experience and some of my pieces are from 1977. The set we received at that time included a lasagna/roasting pan. It had hinged metal handles...just like this pic I found online. I ended up giving it away since it got crazy heavy when filled with lasagna. OTOH I have some of their gratin pans I would not part with.

When it comes to items that are made in China, I think it’s valid to have concerns. Dog food, dry wall and Lumber Liquidators are all really good examples of that. However lets be realistic, price can and does put a huge limitation on who can actually afford to buy products that are 100% China free. For those wanting a more affordable option, it’s important to research and only buy from companies that value their reputation and have a long stable history with their products. I would like to believe that over the years, American companies have become much more aware about the risks of doing business in China and have put some safe guards in the process that help to protect themselves as well as their consumers.

"Lodge Manufacturing Company is an American manufacturer of cast iron cookware based in South Pittsburg, Tennessee. Founded in 1896 by Joseph Lodge, Lodge Manufacturing is one of America's oldest cookware companies in continuous operation. It is still owned and managed by the descendants of the Lodge family."

from wikipedia.org

Even if something says made in USA or made in France, how do you know where ALL of the raw ingredients are from? The answer is you don't. As Kool Beans said, the reputation of the company counts for more than where it is made.

"Are Lodge products made in the USA?

All of our foundry Seasoned Cast Iron and our Seasoned Carbon Steel products are manufactured in the USA and always will be. All Enameled Cast Iron products are made in China to our strict quality standards and overseen by an American owned 3rd party inspection company. Our accessories come from multiple sources, some of which are American, and some overseas. Our in-house Quality Assurance Department constantly inspects all items we produce and sell."

This is an example of the company reputation I was talking about.

Considering that a dutch oven is something that is buy once and keep it for life spending more money to get a better product isn't that big a deal. If you use it several times a month for decades the price for one that lasts is the better deal.

I've always preferred to buy fewer good quality items (as an example furniture) that will outlast me than have lots of junk that needs frequent replacing.

As far as European products are concerned, the European Union has uncompromisingly high standards for safety and wholesomeness of products, much higher than the US does. Also more common there is more substantive and comprehensive monitoring and inspections, much more than here, for food products and other products. It's been that way for a long time.

woodrose's Lodge snippet from Wikipedia is uninformative, as shown by tigereye's supplement. It may very well be that any company can be based in X, USA and still be family owned but there are thousands of US companies that fit the same profile who have some or all of products made in China or elsewhere abroad.

The "where abroad" matters to many but as shown by this discussion, not to everyone.

Reputations are easily tarnished by problems surfacing, whether it's problems here or problems elsewhere. It's happened to many and for others, it's just a matter of time.

Is this good enough for you, Elmer ? I'm quite sure you won't read the whole statement, and I'm equally sure you will have something negative to say about it.

http://www.lodgemfg.com/about

LindaC, I also have four LeCreuset skillets, but they are seldom used. I bought them at auction for around $30 each, and they were brand new, so the person before me didn't use them either. The bigger ones do have a "helper handle" so they are easier to lift, but they are heavy. They do not have lids, so I don't use them as much as I use the Griswold or Lodge, which do have lids. I can start something on the stove top and put them into the oven. The Griswold weighs the least, AND has a lid, and is spectacularly well seasoned, so it's my "go to" for many things.

Judy, that looks just like my Club Aluminum, except mine is turquoise (which matched my Mother's turquoise and pink kitchen back in the sixties, LOL.

Annie

woodrose, since you took the time to find that page, I took the time to read it, along with the links. And watched the video.

One page mentions as a noteworthy accomplishment that they've planted 121 trees, that's a bizarre thing to say.

Okay. What part of that information did you find important for people to know? Or that you thought essential for me to consider?.

I have the Emile Henry pot which sushipup referred to above https://www.costco.com/Emile-Henry-5.5-quart-Dutch-Oven-with-12oz.-Salt-Pig.product.100372387.html

it's my go-to pot for soups and stews, but I guess it won’t work on an induction cooktop. I paid $22 for mine at a clearance sale at Sur La Table...no salt pig, though.

This WAS an expensive purchase for me. It was a splurge. I could of used my stainless pan and aluminum foil. There was no way I would spend the money on an overpriced, overhyped "prestigious" brand. If someone has the disposable money to throw away, that is great for them. I do not. I researched for eight months before buying what I did. I have been very happy with it. So are a lot of other people judging by the ratings.

https://www.walmart.com/ip/Tramontina-7-Quart-Gourmet-Cast-Iron-Covered-Oval-Dutch-Oven/20665987

Judy Good I have two of the Club Dutch ovens like yours. Have had them for years, never use them. Had a cast iron one and got rid of it. I use my crockpots so much and are so handy. Dutch ovens are heavy for me to lift.

Sue

@Sherry8aNorthAL, I found that Tramontina is all around a great brand. I don't think you can make a mistake buying any of their products. You miss out on some of the attention to detail that I see in my Staub pots. And yes, I do like these little improvements. But whether the improvements are worth 2.5 times the price is a very valid question.

On the other hand, as others have said, these are pots that you'll use for decades to come. So, if you do decide to splurge, the cost does amortize over time.

The heavy weight is an issue with any cast iron product. That's why, unlike for Dutch ovens, I prefer carbon steel skillets over cast iron. They handle very comparably, but they are noticeably lighter. Lodge makes a great and inexpensive model, and according to ATK, Matfer Bourgeat makes the nicest one, but I haven't tried that myself.

Both cast iron and rolled steel, despite all their advantages, suffer from poor heat conductivity. So they work better on stoves that distribute heat evenly. We love to cook with them on our Bluestar range. The star-shaped burners are perfect for this application. We liked them a lot less, when we had to temporarily use the Viking in our in-law unit during our remodel. Hot spots were very obvious and annoying. Capped circular gas burners are a much poorer fit for this type of cookware. Of course, once transferred to a hot oven, all of that is moot.