My grandmother bought a Le Creuset cast iron casserole pot (or Dutch oven as Americans call it) waaaaaaay back in 1971. My grandad was absolutely outraged at the price of it. About £350 in today’s money. Fast forward to since when I was born, I have so many fond memories of helping my grandma cook, she uses it all the time. Now look at today in 2020 and she still has it. She uses it 5/6+ times a week for casseroles, sauces, baking, whatever really. That’s 49 years of use and it’s still going, probably better than ever I’d say. Even to this day I still create great memories with her every time I go visit. She simply cannot let me leave without making me a Sausage Casserole to take back to University when I leave. She often jokes about how when she’s gone she wants me to have it. An honour I am completely bestowed to have. 49 years and still there, that works out to be under 2pence per day she uses it for cooking. And the food she creates is absolutely priceless.
This comment makes my want for a Le Creuset valid. Our family makes everything from scratch so I spend a lot of time in the kitchen but I haven't been able to pull the trigger yet. Definitely putting this at the top of my wish list.
The most expensive things i have ever bought were the cheapest - because they invariably break and I end up replacing them with what I should have bought in the first place.
@@borp6912 Even the best brands can have some misses, so it's best to research a specific product. Subscribing to America's Test Kitchen's Web site is really helpful, because you can look up all (currently) 19 years of articles and videos, which are often updated as new products come along. They also give a "Best Buy" for most items. Here are a few suggestions, though, to get you started. Note the "best" is often (but not always) also "most expensive." Enameled cast iron cookware: Le Creuset Plain cast iron cookware: Lodge Stainless steel pots and pans: All-Clad Food processors: Cuisinart (the traditional models, like the DFP-14, not the newer lines like the "Elite.") Stand mixers: KitchenAid Tools and gadgets: OXO Good Grips Knives: Victorinox
@@seikibrian8641 My mom was married in 1952 and got a full set of Farberware pots and pans. The pans are long gone but those pots are immortal. They really don't make them like they used to.
@@borp6912 For products, it's just anything cast iron. My dad uses a cast iron kettle on our wood stove that's been kicking around our family for nearly a century. I have a beautiful frying pan I've been using since I first moved out, and watching it improve over the years has been a joy. I also think a nicely seasoned wok goes right up there with EXCELLENT products. A nice rice cooker as well!
That is great! I shop thrift stores frequently. (It's the hunt!) I have never seen any Le Creuset in a thrift store; I think it is almost always handed down.
I have had a green Le Creuset Dutch oven in enamelled cast iron for 52 years. I took very much care of it and it still looks as new as when I bought it. My mother used to say that good quality may cost more at the purchase but turns out to be cheap in the long run.
I have the Le Creuset and I love it. One thing I would add about light-colored enamel interiors is that it helps you to see when the surface is clean. Dark surfaces make it harder to see areas that aren't clean.
I bought a bunch of Le CREUSET at their outlet store. They are usually 60% or more less for minor cosmetic flaws. Cooks as good as the first line pots and lasts as long. The finish on Le CREUSET is baked on and thicker than the cheaper pots. Buy once, cry once, lasts a lifetime.
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i bought the ATK Best Buy - the Tramontina 7 qt- three of them - I replaced the Plastic Knobs on the lid with a metal ones for $1- and After 30 years they are still like new - I do have one big scratch in a lid that I dropped but it is on the outside and causes no problems otherwise - I used the money I saved to put my 8 kids through college - which was an even better investment - and my Tramontina pots can still be bought for around $50 once a year at Sam's Club
The first Dutch oven I have ever owned is a Staub 5 quart. It performs superbly especially when it comes to making a stock/soup. Years ago I was still using a regular stainless steel stock pot (not All-Clad), but when I discovered that Staub not only reduced the cooking time by half but also reduced losing of liquid volume tremendously, I have forgone the stainless. I also have no issue with the visibility level of its "black" interior, which is actually more of a dark grey, probably because the lighting in my kitchen is quite good. I was given a nice pressure cooker a while ago, but I prefer using Staub if I'm not in a rush as I think it delivers more flavor. The downside is it is very heavy that washing the pot could be a challenge. A month ago, I decided to buy a smaller one as I only need to cook for two on a daily basis. While Le Crueset has been gaining its marketing benefit, I eventually purchased a Le Crueset 4 quart. Somehow I have been disappointed. The pot is much lighter for sure as the wall is much thinner; the lid to pot weight ratio is also low (light lid) which ended up with steam escaping rapidly and drastically... there are times that I worried the stew would explode through the lid. That said, I'm happy with the sourdough bread result I just made hour ago. May give it a longer time to judge.
@@IslandKate These *free* videos are short and to the point. If you want all the details, pony up and subscribe to ATK's Web site. You can search all the old recipes, taste tests, and product reviews, and you can watch old episodes of the TV show...20 year's worth.
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🙏 Loving these thorough tests ! Quick mention : knob on the Le Creuset is made out of composite, so not metal. That thing still withstands temperatures up to 500°F, but in case you want to cook at higher temperatures, that could be a problem.
Thanks for watching, we're glad you enjoyed it! Let us know if you'd be interested in collaborating on a video sometime. :) Feel free to email us at socialmedia@americastestkitchen.com.
This is why I replaced mine with a metal knob which is also made by Le Creuset. I wish they would just sell it with the metal knobs. P.S. Alex, I'm a big fan of your channel!! Your work with Ramen is life-changing!
I have a Staub 7 qt dutch oven that is about 15 years old, and a La Creuset that is nearly 20. Both are excellent tools that will give a lifetime of sevice. The LC is slightly less heavy than the Staub, but the extra weight translates to better temp regulation meaning it's easier to burn food in the LC. The lid of the Staub is a tighter fit than the LC, so you have better moisture retention (I'm surprised this didn't make the Staub the winner in this test), and the plastic lid handle of the LC had to be replaced a few years ago. The LC is a great tool and I get the point about the light interior, but the Staub is clearly better made and better designed IMO. I have only one small chip in the LC in 20 years, so I'm not saying the LC is not a well-made. It will last you the rest of your life given proper care. It's simply seconf best next to the Staub.
I have a 7qt Staub in Sapphire Blue and I could not agree more with your comment. The tight fitting lid is huge. l wonder if ATK is really being unbiased and impartial when reviewing.
@@chrisdaniel1339 I think ATK generally does a good job on reviews, and I agree with them most of the time. In this case I think they gave more importance to the white interior than I would have. I've not experienced any issues "seeing" when food is properly browned, so I give the win to the better fitting lid. Also, I think the "drip points" in the Staub lid help in keeping the moisture more evenly distributed. I suppose it boils down to how you use the tool most often.
This video encouraged me to buy my first Dutch oven. How have I lived without one up until now? Since I live alone, I bought an adorable one quart le crueset. I absolutely love it and bake all sorts of dishes in it. In fact, I love it so much, it stays out on my counter. ❤️
Bought myself the big LeCreuset for X-mas last year and would never have anything else, just love it, more cooking with it has saved so much money it has easily paid for itself.
This is a seriously good channel - useful, unbiased and not up themselves. Real people giving good advice to other real people to save them time, effort and money. Well done to all concerned.
Phantom Warrior Why would they need to pay for a better review? Le Creuset has been the top dog for nearly a century now for good reason: they objectively make the best Dutch ovens. Whether or not you personally find enough value in it's pricepoint is entirely on you, but Le Creuset has been tried, tested, and continues to offer the same premium quality in an age of cutting corners and abusing cheap labor to make a quick buck.
Regrettably the current models do not hold up as well, from my personal experience. I do have my grandmothers now. Which have held up for along time . Perfect for family gatherings and special events
I just purchased the Le Creuset 7 qt dutch oven. I absolutely love it and highly recommend also purchasing the Le Creuset steamer basket. It's made of stainless and washes up nicely. My kids aren't overly excited with all the veggies I've been steaming but I think they'll get over it! HA!
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I just purchased the Le Creuset 7 qt dutch oven. I absolutely love it and highly recommend also purchasing the Le Creuset steamer basket. It's made of stainless and washes up nicely. My kids aren't overly excited with all the veggies I've been steaming but I think they'll get over it!
My grandmother has an antique Les Creuset she brought over from France in the 40s, she still uses it today. I bought one a couple years ago and ive never regretted the price. Its such a useful pot to have
I prefer Staub too! You're supposed to heat up cast iron low and slow (and never go above medium heat), so burning the fond never happens. I really love the lid on my Staub because it keeps basting your food and how moist meat dishes turn out.
I have a very old Wagner Ware dutch oven from my grandmother (and I'm a senior so it's really old!) I use it for baking bread, popcorn, soups, stews, everything. It's used all the time. Love it.
I Love my Staub! I got it as a present and thought, oh I'll use it occasionally..wrong! I use it constantly :) Amazing heat distribution. I have some other Le Cruset pans and they're great too.
I think I've had this Cuisinart 7 qt enameled dutch oven for around a decade at least, and it has served me just fine. I might replace the lid handle, the original has some cracks from high temps, but the lid and pot are just great. A present from my father.
darkironsides I cook and bake in my cast iron skillets... and it is a problem, i totally agree, but with some practice and a.good light source over you pot you can live with it
Actually it doesn't hold water. How many great home chefs used ordinary black cast iron dutch ovens to make fantastic dishes? If black was good enough then the black interiors from Staub should be as good or better in my opinion. I have had several white interior Dutch Ovens stain, craze and chip with their interiors. I've used Staub (12 qt) for at least 8 years and love it. I bought a second smaller one (4 qt) 3 years ago. Fantastic. Sometimes I look for Chinese knock off fry pans with the black enamel interiors like Staub because they are easy to deal with, soap and water clean up and they are cheap, under $30.
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This was the educational video I needed. I just started looking for a Dutch oven and the ones that looked nice to me at first on Amazon generally got horrible reviews. All of the concerns and choices pointed out in this video make total sense to me.
You can get a 6.5 qt Tramontina around Christmastime nearly every year from Costco, Sam's Club, and often Walmart for around $40. The Le Creuset is great if money is no object, but it's definitely a diminishing returns situation. If the Tramontina doesn't last your whole adult life, the second one will probably still outlive you, and you can buy 7 more for your friends!
I've been using the Tramontina for over a year now, which came with a 4 qt and a 6 qt, for less than the 6.5 Lodge. I still love my Lodge cast iron but for enameled I went the Sams Club option
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My son and DIL purchased a red Le Creuset Dutch Oven for me last year. I just love it and am still learning how to use it correctly. I appreciated this video of comparisons and I personally would not have purchased any other pot. It will be something that will be passed down after I am gone because this pot will last longer than my lifetime.
Nothing wrong with watching cooking videos at all! Perhaps eventually you will start to desire to cook your own food and you will already have a good deal of background knowledge, which is great!
I was in one of their 'outlet' stores in NH and wasn't impressed with the pricing. I think outlets aren't really outlets anymore. Once upon a time there was good savings at them, now they seem to be treated as regular retail stores.
@@nicatnyte They have heavily discounted stock at different times of the year. Stores like Crate & Barrel and Williams Sonoma order specials colors of Le Cruset for different seasons and when the season is over they send the leftovers to the outlet. I got a dark green color 7.25quart for around $130 last year at the outlet. They said it was from Crate& Barrel. I stopped in at the right time. You are right though. Most of the store was stocked with barely discounted regular items. Outlets are pretty much a scam these days.
Spooky: I just commented about Le Creuset outlets, and then I got an e-mail about Le Creuset outlets offering a free gravy boat with any $200 or more purchase.
We are about to experience retailers gearing up for holiday season in the next two months. For those interested in the Cuisinart pieces, they are obtainable for 40% less every year at Home Goods, Marshall's and TJMaxx. I started collecting them nine years ago and they've been flawless. I haven't experienced any chipping and I have each piece that they've made and each piece in a different color. Spiffy!
Don’t be fooled. Le Creuset is available here as well. I picked up the 5.5qt (factory second, there was a slight scuff on the lid), for around $150. I believe that was at Marshalls.
OMG, thanks for this tip. I purchased a GREAT two handle skillet with lid in a coal gray last year as a gift, and didn't see the friend before she ended up moving away, so I ended up keeping it. I've been back to Home Goods to see if they had same color but different type of pot...nothing! Now I know I was too early and should start looking again now. Thank you!
I respect the fact that people buy a Creuset - it is an excellent product - however, I have a Cusinart that I bought for less than $100 and I am very happy with it. Amazing though to see the insulting comments - we are supposed to be comparing notes on cookware for gawd sake.
I bought my Cuisinart 7 qt dutch oven 5 years ago and it is perfect for me. It has held up over time and it works perfectly. I didn't want to spend 3x as much for my first dutch oven since I didn't know how often I would use it. Now I use it all the time and glad I didn't spend the extra money.
Staub rules. Dark interior braises beautifully. Spikes on interior of lid which directs moisture back to the food. I can't imagine how or why it isn't featured in a more flattering light in your reviews. It is not difficult AT ALL to see how your meat is browning against the dark interior and it doesn't get gunky looking like le creuset.
Amen! From what I've noticed there seems to be a bias in America towards LC. In Europe u have the feeling Staub is considered to be the best choice. I assume because Le Creuset looks nicer to serve in and sounds fancier ...
Great review! These Dutch ovens are not only kitchen essentials for cooking but also stylish additions to any home kit décor. Love how thorough the testing was-makes choosing the best one so much easier!
If you are lucky enough to live by a Le Creuset outlet, go there. They are seconds but you’d be hard pressed to find the imperfection. I have 5 pots in various sizes and shapes ( including 2 braziers). Love, love, love them!
Ha! Just looked it up because of your comment. There's one at the Cabazon outlet mall about 30 miles east of me. Might have to go there when this heat wave is over.
Bought my Le Creuset dutch ovens and baking pans in 1987, used them professionally as a caterer and personally later in my home. A bit stained inside, but no chips, and still going strong. Excellent investment. Found some wonderful vintage French Le Creuset here in France - a covered skillet and small dutch oven and saucepan at a garage sale 10 years ago (thinner walls, black inside) and LOVE LOVE LOVE them for everyday use. They were 15 euros for all three pieces!!
Agree with those who gave a shout out to lodge enameled Dutch oven. I use the 7 quart all the time and it works great. Only cost $80 at Target. I also have some Le Creuset pieces, but a similar Dutch oven is hundreds more even at their outlet stores. I agree investing in good cookware is the way to go, but not every piece justifies hundreds of dollars more.
I’ve had my le creuset Dutch oven 3 years and I love it, I use it to cook everything and it’s just cooks everything so well. Definitely worth the money, especially if you can get it on sale
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I mostly bake bread in my Lodge cast iron Dutch oven (no enamel). Rarely have I used it for anything else. Although they are professional cooks with professional opinions, I can tell you from experience that the Lodge is a steal. I have even used it on outdoor grills. The thing is a CHAMP.
If you really put the time in you can find steaply discounted Le Cruset Dutch oven at TJmaxx Marshalls and home goods. The color may not be what you prefer but often they are 50% off retail price just make sure you check for cracks first.
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I own several Staub Cocottes and I love them all. Big sturdy lids that feel like a shield. If its good enough for Paul Bocuse, then its good enough for me. But. . . I would have no issues in owning a Le Creuset.
When I was in Boy Scouts in Nevada in the early 80's every father had a cast-iron Dutch Oven. It was explained to me that the name came from Dutch settlers crossing the Oregon and Spanish trails heading west. The Dutch Oven was used to make a type of cowboy soufflé with eggs and cheese for breakfast and a peach cobbler for dessert at night.
@@marccram6584 Sounds delicious! I will ask my Dutch partner (I wont call her my Dutch wife for obvious reasons, she is very modest and not used as a pillow) to make these ancient Dutch recipes in our Dutch oven. Thanks for the clarification.
I only knew the Urban Dictionary definition: Dutch oven : Farting under the blanket then lifting it up trapping your significant other under the covers Rosemary wasn't expecting a dutch oven but she got one this morning.
Having two adult daughters when Christmas or birthdays roll around it's always something from the Le Creuset range for them makes it so easy for me, and knowing that they will be still using it after I'm gone is great.
I have a Lodge enameled Dutch Oven. Plus also a cast iron one that I hardly ever use. And the trick with Lodge Enameled Dutch Oven - keep the separator U's from the packaging. That way there's no enamel on enamel or metal when you store it.
I house sat for someone 40 years ago and she had LC cookware and I fell in love. Couldn’t afford it til 30 years later… but have had my Dutch oven for over 10 years and it still looks new… work horse of the kitchen..
I also buy my pots at thrift stores for literally pennies. I bought a Creuset pot for a dollar last year and it was spotless. Have also found some wonderful really old pots and pans built in the days when things were made to last.
I have the Lodge 6 quart enameled dutch oven in a lovely blue. I think it's wonderful! I would love to have a Le Creuset, but those are just not in my budget. It was very interesting to see how some of these pots behaved during testing.
I’ve had a Le Creuset for 30 years and I’m sure my great-grandchildren will be cooking with it. Having said that, I also have a Martha Stewart that I bought for 1/5th the cost and it works very well.
The lodge is really nice also, I got a 4.5 quart for $40 on Amazon. Really nice pot. I'm glad to hear you recommend all of the pots except two (which I assume are the two dark colored ones) also, thats good for us younger cooks who aren't ready to pay the premium pricetag yet.
I love cooking in my Le Creuset! I’m a cookware snob in general. I had tri-ply SS pans for years. Once I tried 5-ply and my LC, I never looked back. The difference is night and day.
I don't care who win. In my book Le Creuset will always win for multiple reasons. The coating is great and it's just the right thickness. And most importantly it will last your whole life and people will be fighting for it when you're gone! Because that pot says that you're serious about cooking and it looks great.
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Get your Le Creuset at a factory outlet and save 50%. I have 64 pieces of the stuff, most from the outlet. I am 60 and have had some of my Le Creuset pots since I was 18 and they are still performing perfectly.
We got he Creuset as a wedding present about 10 years ago. And purchased the Cuisinart model about 5 years ago. We love them both. We honestly use the Cuisinart round more than the Creuset because it heats quicker on the induction stove. We have the same chipping and assumed we were being rough with it. Glad it wasn't just us.
My father bought me a le creuset 16 years ago. I have used it nearly every day. I have even made bread in it. It is easy to clean and I couldn't be without it 😊
No, there's a blue Lodge enameled that they reviewed-- look for the stainless steel knob, the sloped base, and the bigger handles that they appreciated-- specifically, I believe that's the Lodge at 4:15. As the Lodge is made in China, there are apparently quality control issues. Mine came from Amazon, and the quality is very high-- even after repeated use in the oven, it's still chip free, and the enamel surface is high quality, with no obvious flaws. Others have complained about chips and poor finish, but as I say, that's not my experience. I don't exactly treat mine with kid gloves, but I don't abuse my cookware either. I'm very pleased with mine, and I could buy 4 more and still not be at the price of the Le Creuset.
Wal-Mart has Lodge Dutch ovens online for about $40. I thought all their products were made in the USA since I saw the made in the USA tag on some skillets.
I have to vote for my Aldi's Crofton 6 quart enameled dutch oven. I've had the thing 5 years and use at least a couple of times a month. Not a single chip, it cooks great and it cost $35 dollars.
Cost is important and not to disregard that however, the Le Cruset is an investment that will give the best results for a lifetime if it's cared for. I love mine and for all the reasons stated. I could pass it on to my kids...but they don't really cook so....I'm taking it with me! :)
willyb933 yes I agree and any size Le Cruset is definitely something that every home cook and chef that’s serious about cooking would love to have and invest in. An investment is the correct word for when I think about when it comes to having or wanting a Le Cruset pot or pan. They are excellent, beautiful, handy and more. I love all of my Le Cruset pieces and just as you said “ if taken care of, they will outlast you”.
I'm sure it can ...but really, after a braise ( intense heat and staining) just a soak in hot water n soap for a few hours will make for an easy cleanup.
You guys should do an episode on the best chamber vacuum sealer for under $1500. There are several options out there now but not a lot of information on how they stack-up. Keep up the great content!
I got a 6 quart and 4 quart from Sam's club for 60 bucks total. Just braised a beef burgundy this past Sunday and it turned out fantastic. It's heavy and durable, easy to clean, and a great shape. Really not sure how ANYONE can justify buying something that's 6 times more expensive
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I splurged on a le creuset after seeing the chefs on all the cooking shows using Dutch ovens. So glad I did, it’s wonderful to cook with and really is worth it. Just a whole different cooking experience.
I bought a Kenmore enamel coated Dutch oven from Sears for $30. It's good quality with lifetime warranty so I'm very happy with it. Can't beat it for the price. Well made!
I think they look pretty but i had a bad experience with the coating. It lasted weeks. Ive never had a problem with anything from le Creuset and they have been used much more frequently for years.
WOW! I have a whole set that I purchased about 10 years ago and don't use because they are soo heavy. HOWEVER, NOW I realize that I need to use them. THANK YOU!
Very nice comprehensive reviews and recommendation. Well done. Now I'm gonna get out of here before all the Internet, couch, Dutch oven "experts" show up to challenge the results.
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I own both a staub and le creuset dutch oven and was excited to see you finally compare them head to head. However, I have to say I think what you say about the enamel is unfair if you're being practical in your cooking order. The black enamel does become more non-stick with a slight seasoning (though not equal to cast iron) overtime which is an advantage. I understand what you're saying about observing the fond, however, I would say for what a dutch oven is used for that it is a non issue. Typically when you're braising or stewing, you use high heat at the beginning to brown your protein, this will build up your fond. When your protein is making contact with the pan, heats transferred to the protein so over cooking is very unlikely. Once you finish browning you then would lower the heat significantly, often times with deglazing and introduction of liquid which bleeds heat very fast. Therefore, practically speaking if you're doing proper cooking technique the whole light vs dark enamel should not make much difference in burning the fond, but it still does have difference in non-stick effects.
You‘re daring to challenge someone who’s wearing an OFFICIAL ATK COAT?? Don't you realize it cloaks its wearer in the PINNACLE of culinary credibility??🤣🤣🤣
My father outfitted our kitchen when i got married over 20 yrs ago. The 7.5qt Le Creuset was one of the gifts. He loved cooking and cooking shows, so he went all out and bought us multiple all clad pots, pans, skillets, kitchenaid stand mixer heavy duty, food processor and blender. You name it we have it. Wusthof 10" wide chefs knife. Even my made in ohio vitantonio waffler. I love that thing. They don't make em like that anymore. I've since inherited his made in France copper collection. RIP dad. Most of this stuff is over 20yrs old, used regularly and still like new.
Was any consideration given to the lids? I found Le Creuset has a smooth inside finish and the accumulation of moisture drips off the lid when lifted. However, the Staub lid is dimpled inside and moistute runs back into the pot keeping your food more moist. Also, the Le Creuset lid knob is made of resin. I believe only safe to 400 degrees. Where as the Staub knob is made of nickel, safe up to 500 degrees when I've baked bread.
Best still, some have knobs or handles made out of the same steel or iron as the pot itself, welded onto it. No touching with bare hands, obviously, but no temperature limits either.
Most of the time when I'm cooking with my Dutch oven the point is to reduce the sauce over time and not add unecessary moisture. I love my Le Creuset, it is the workhorse of my kitchen and I don't own another piece of cookware that is as pleasant to use.
All of my REAL Cast Iron stuff, is rated to the glow point of cast iron. (And, quite a few have seen fires that hot.) Cherry red, to a bit below yellow, is OK with my stuff. steve
I just bought a Tramontina 2pk Dutch Oven set that fits all your qualifications for a good pot. Used the 7.5 qt. tonight and loved using it. Glad I bought it. :)
I would have to say if your son or daughter need a wedding gift the Le Crueset big kit is a pretty good choice for durability for a starter family. I love the pots we have. I am totally sold and I grew up on caste iron cooking but now I am sold on them.
I have an arsenal of Staub and many Staub owners will tell you what great tools they are. The battle between Staub and Le Creuset is mainly down to 2 things: Location and interior color. In North America, Staub is simply not as popular and it sounds like it's due to cooking channels touting one over the other. Le Creuset is the status symbol, the brand pushed at places like Sur la Table, Williams Sonoma, etc. Funny that ATK recommends LC, which is fine, but in Christopher Kimball's new show, Milk Street, Staub is the brand. Color: Now this one is a stupid argument, IMO. You hear "you can see food better with the light interior." What about chefs cooking with carbon steel, plain cast iron, or even non-stick cookware - they all have dark interiors.
I always enjoyed cooking with my staub more so than LC, they’re both great but the staub pots seem to just do a little better and are aesthetically more pleasing. I’ve seen too many people with LC with scorched interiors where that nice light enamel is stained. The black enameled interior for staub is not difficult to monitor the color of the fond. Just don’t turn the temperature on the stove up on high and don’t cook in the dark and you’ll never have a problem with that
💥 Boom! You win the argument! Lol I own LC and Staub. Both are good French made enameled cast iron “ovens”. However, Staub is better looking and easier cleanup. I also like the fit of the lid better.
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I use a Loge cast iron dutch oven. The only thing I do with it is bake artisan breads. I usually use it upside down to bake in the lid with the base on too. Creates more area for the steam this way. I bought it on Amazon for under $25.00.
Came here looking for a cheap option for my first Dutch oven. But after seeing multiple comments about the le creuset lasting them or a family member for a half century of regular use, picking anything else is a hard choice. Would rather buy something that will last the rest of my life and be passed down to my future kids, than something that chips just in TESTING edit: all that being said ^ I ended up buying one from lodge lol. Decided I wanted to see how much I would actually use a Dutch oven before investing that much money in one. So far I’ve been enjoying it, baked some of the best bread I’ve ever had. And if I decide there’s a need to invest in a more expensive Dutch oven, I will likely go with a Staub.
I received one from World Market and have used it for years ! I’m pretty sure it couldn’t have cost over $40.00. While it is staying kind of discolored inside, it cooks great! 👍
If you have an Aldi nearby, keep your eye on the ads as they often have a 6 quart dutch oven by Crofton. It has the loop handles, white enamel interior and comes in a two-tone French blue. Best of all - it's only about $25. I have it and it's absolutely fantasic. Easy to use and easy to clean.
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My grandmother bought a Le Creuset cast iron casserole pot (or Dutch oven as Americans call it) waaaaaaay back in 1971. My grandad was absolutely outraged at the price of it. About £350 in today’s money. Fast forward to since when I was born, I have so many fond memories of helping my grandma cook, she uses it all the time. Now look at today in 2020 and she still has it. She uses it 5/6+ times a week for casseroles, sauces, baking, whatever really. That’s 49 years of use and it’s still going, probably better than ever I’d say. Even to this day I still create great memories with her every time I go visit. She simply cannot let me leave without making me a Sausage Casserole to take back to University when I leave. She often jokes about how when she’s gone she wants me to have it. An honour I am completely bestowed to have. 49 years and still there, that works out to be under 2pence per day she uses it for cooking. And the food she creates is absolutely priceless.
This comment makes my want for a Le Creuset valid. Our family makes everything from scratch so I spend a lot of time in the kitchen but I haven't been able to pull the trigger yet. Definitely putting this at the top of my wish list.
yes the love that gets transmitted from these memories is priceless
We’ll it comes out to about $9 roughly for each year😂 so that’s pretty good!!
You left grandpa out. No memories there huh?😂
If you are young, just starting out, invest in the best cooking pots etc. You only need to buy them once.
The most expensive things i have ever bought were the cheapest - because they invariably break and I end up replacing them with what I should have bought in the first place.
What are some "buy them once" brands/products?
@@borp6912 Even the best brands can have some misses, so it's best to research a specific product. Subscribing to America's Test Kitchen's Web site is really helpful, because you can look up all (currently) 19 years of articles and videos, which are often updated as new products come along. They also give a "Best Buy" for most items. Here are a few suggestions, though, to get you started. Note the "best" is often (but not always) also "most expensive."
Enameled cast iron cookware: Le Creuset
Plain cast iron cookware: Lodge
Stainless steel pots and pans: All-Clad
Food processors: Cuisinart (the traditional models, like the DFP-14, not the newer lines like the "Elite.")
Stand mixers: KitchenAid
Tools and gadgets: OXO Good Grips
Knives: Victorinox
@@seikibrian8641 My mom was married in 1952 and got a full set of Farberware pots and pans. The pans are long gone but those pots are immortal. They really don't make them like they used to.
@@borp6912 For products, it's just anything cast iron. My dad uses a cast iron kettle on our wood stove that's been kicking around our family for nearly a century. I have a beautiful frying pan I've been using since I first moved out, and watching it improve over the years has been a joy. I also think a nicely seasoned wok goes right up there with EXCELLENT products. A nice rice cooker as well!
Don't forget, sometimes the best place to find a good dutch oven or other piece of cast iron is your local thrift store!
Khandnalie Descoware is great vintage enameled cast ironware
I have a Le Creuset outlet near me where I picked up a 13qt dutch oven for $200. :D
I got a Le Creuset saucepan for $15 at a Goodwill. Saved me about $215.
That is great! I shop thrift stores frequently. (It's the hunt!) I have never seen any Le Creuset in a thrift store; I think it is almost always handed down.
I've picked up Le Creuset and Descoware for cheap at flea markets. You just have to look real careful!
I have had a green Le Creuset Dutch oven in enamelled cast iron for 52 years. I took very much care of it and it still looks as new as when I bought it. My mother used to say that good quality may cost more at the purchase but turns out to be cheap in the long run.
Have you had any enamel come loose over the years or pop off?
@@troyheffernan1261 I'd like to know this as well!
I have the Le Creuset and I love it. One thing I would add about light-colored enamel interiors is that it helps you to see when the surface is clean. Dark surfaces make it harder to see areas that aren't clean.
I've found that the best value is usually to buy quality items, used. Since they last a long time, the only difference is the vastly lower price.
@@hxhdfjifzirstc894great idea
I bought a bunch of Le CREUSET at their outlet store. They are usually 60% or more less for minor cosmetic flaws. Cooks as good as the first line pots and lasts as long. The finish on Le CREUSET is baked on and thicker than the cheaper pots.
Buy once, cry once, lasts a lifetime.
I apply the same ethos when buying sex dolls.
Thanks! I'm going to the closest one as soon as the quarantine ends!
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@@Sean-ce1hu buy once, cry every time you use it
i bought the ATK Best Buy - the Tramontina 7 qt- three of them - I replaced the Plastic Knobs on the lid with a metal ones for $1- and After 30 years they are still like new - I do have one big scratch in a lid that I dropped but it is on the outside and causes no problems otherwise - I used the money I saved to put my 8 kids through college - which was an even better investment - and my Tramontina pots can still be bought for around $50 once a year at Sam's Club
The first Dutch oven I have ever owned is a Staub 5 quart. It performs superbly especially when it comes to making a stock/soup. Years ago I was still using a regular stainless steel stock pot (not All-Clad), but when I discovered that Staub not only reduced the cooking time by half but also reduced losing of liquid volume tremendously, I have forgone the stainless. I also have no issue with the visibility level of its "black" interior, which is actually more of a dark grey, probably because the lighting in my kitchen is quite good. I was given a nice pressure cooker a while ago, but I prefer using Staub if I'm not in a rush as I think it delivers more flavor. The downside is it is very heavy that washing the pot could be a challenge. A month ago, I decided to buy a smaller one as I only need to cook for two on a daily basis. While Le Crueset has been gaining its marketing benefit, I eventually purchased a Le Crueset 4 quart. Somehow I have been disappointed. The pot is much lighter for sure as the wall is much thinner; the lid to pot weight ratio is also low (light lid) which ended up with steam escaping rapidly and drastically... there are times that I worried the stew would explode through the lid. That said, I'm happy with the sourdough bread result I just made hour ago. May give it a longer time to judge.
This Chick is awesome. I love her reviews. No B.S. just all the important facts.
Awesome... my heart goes out to you!
@@IslandKate These *free* videos are short and to the point. If you want all the details, pony up and subscribe to ATK's Web site. You can search all the old recipes, taste tests, and product reviews, and you can watch old episodes of the TV show...20 year's worth.
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@@MarvelNo5 You really are a loser, huh?
Her reviews are so detailed, I get dizzy watching them.
🙏 Loving these thorough tests ! Quick mention : knob on the Le Creuset is made out of composite, so not metal. That thing still withstands temperatures up to 500°F, but in case you want to cook at higher temperatures, that could be a problem.
You can buy a metal handle to replace the plastic one.
Thanks for watching, we're glad you enjoyed it! Let us know if you'd be interested in collaborating on a video sometime. :) Feel free to email us at socialmedia@americastestkitchen.com.
Alex in the wild!!!
That moment when one of my favorite cooking TH-camrs comments on another one of my favorite cooking TH-camr's videos.
This is why I replaced mine with a metal knob which is also made by Le Creuset. I wish they would just sell it with the metal knobs. P.S. Alex, I'm a big fan of your channel!! Your work with Ramen is life-changing!
I have a Staub 7 qt dutch oven that is about 15 years old, and a La Creuset that is nearly 20. Both are excellent tools that will give a lifetime of sevice. The LC is slightly less heavy than the Staub, but the extra weight translates to better temp regulation meaning it's easier to burn food in the LC. The lid of the Staub is a tighter fit than the LC, so you have better moisture retention (I'm surprised this didn't make the Staub the winner in this test), and the plastic lid handle of the LC had to be replaced a few years ago. The LC is a great tool and I get the point about the light interior, but the Staub is clearly better made and better designed IMO. I have only one small chip in the LC in 20 years, so I'm not saying the LC is not a well-made. It will last you the rest of your life given proper care. It's simply seconf best next to the Staub.
I have both and agree that the staub does better on some recipes because of its lid.
I have a 7qt Staub in Sapphire Blue and I could not agree more with your comment. The tight fitting lid is huge. l wonder if ATK is really being unbiased and impartial when reviewing.
@@chrisdaniel1339 I think ATK generally does a good job on reviews, and I agree with them most of the time. In this case I think they gave more importance to the white interior than I would have. I've not experienced any issues "seeing" when food is properly browned, so I give the win to the better fitting lid. Also, I think the "drip points" in the Staub lid help in keeping the moisture more evenly distributed.
I suppose it boils down to how you use the tool most often.
This video encouraged me to buy my first Dutch oven. How have I lived without one up until now? Since I live alone, I bought an adorable one quart le crueset. I absolutely love it and bake all sorts of dishes in it. In fact, I love it so much, it stays out on my counter. ❤️
They're so amazing and useful!! I'm considering a 2nd one, high end too, maybe. :)
one of my friends displays hers in her window.
Right! I have been cooking for 40 years and have lived without a Dutch Oven or Kitchen Aid mixer.🥺😳
I have a Staub and I love that thing. Le Creuset also looked great as well. My opinion, you can't go wrong with either one just invest in Quality!
Bought myself the big LeCreuset for X-mas last year and would never have anything else, just love it, more cooking with it has saved so much money it has easily paid for itself.
This is a seriously good channel - useful, unbiased and not up themselves. Real people giving good advice to other real people to save them time, effort and money. Well done to all concerned.
Who knew that it's going to be Le CREUSET from the start?
CUISINED ofcourse but i think its mainly whichever company pays upfront for better review
LOL called it!
Phantom Warrior Why would they need to pay for a better review? Le Creuset has been the top dog for nearly a century now for good reason: they objectively make the best Dutch ovens. Whether or not you personally find enough value in it's pricepoint is entirely on you, but Le Creuset has been tried, tested, and continues to offer the same premium quality in an age of cutting corners and abusing cheap labor to make a quick buck.
Have 3 Lodge 12" skillets & 2 Le Creuset Dutch Ovens why cause they simply the best on the market.
I did!
I have a set of le Cruset that we’re wedding presents, still using them 43 years later.
Eilis Smith I have 2 from the 80s (wedding gifts too) showing signs of ageing now sadly.
Regrettably the current models do not hold up as well, from my personal experience. I do have my grandmothers now. Which have held up for along time . Perfect for family gatherings and special events
I have a set also from 1984, 45 years ago. Still looking and working great
@@MarvelNo5 thats not even the real amazon site scammer
@@TheSteve157 I was born in 1982 and I'm 38 so your pans from 1984 are definitely not 45 years old!
I just purchased the Le Creuset 7 qt dutch oven. I absolutely love it and highly recommend also purchasing the Le Creuset steamer basket. It's made of stainless and washes up nicely. My kids aren't overly excited with all the veggies I've been steaming but I think they'll get over it! HA!
Good lord. Sounds horrible.
With the exception of the Le Creuset, they are all made in China, right?? Red flag on the toxicity.
@@kayfarquar2034 Both Staub and Le Creuset are made in France.
Diane I have one that my mother got from her grandmother. Love it!
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I just purchased the Le Creuset 7 qt dutch oven. I absolutely love it and highly recommend also purchasing the Le Creuset steamer basket. It's made of stainless and washes up nicely. My kids aren't overly excited with all the veggies I've been steaming but I think they'll get over it!
Good mom
I’ve been using Le Creuset and it’s been great throughout the years . A boiled egg becomes an art once cooked in a Le Creuset !
i agree but cleaning the fry pan after using margarine to make scrambled eggs is a chore. i use butter now and it cleans up like it was teflon.
My grandmother has an antique Les Creuset she brought over from France in the 40s, she still uses it today. I bought one a couple years ago and ive never regretted the price. Its such a useful pot to have
My son wants one for his 22 bday. I'm finding comments like yours to convince me to spend the crazy money for one. Lol
I recently bought Staub and have been using Le Creuset but I have to tell I am a big fan of Staub now.
Me too.. I go for Staub
I prefer Staub too! You're supposed to heat up cast iron low and slow (and never go above medium heat), so burning the fond never happens. I really love the lid on my Staub because it keeps basting your food and how moist meat dishes turn out.
I have a very old Wagner Ware dutch oven from my grandmother (and I'm a senior so it's really old!) I use it for baking bread, popcorn, soups, stews, everything. It's used all the time. Love it.
I Love my Staub! I got it as a present and thought, oh I'll use it occasionally..wrong! I use it constantly :) Amazing heat distribution. I have some other Le Cruset pans and they're great too.
I think I've had this Cuisinart 7 qt enameled dutch oven for around a decade at least, and it has served me just fine. I might replace the lid handle, the original has some cracks from high temps, but the lid and pot are just great. A present from my father.
I never thought about the color issue with browning before they said it but that does make a lot of sense
darkironsides I cook and bake in my cast iron skillets... and it is a problem, i totally agree, but with some practice and a.good light source over you pot you can live with it
Carlos Pimentel I do love my Lodge skillet and think it is the best way to cook steak in my kitchen
@Bev Fo Have you done long cooking with acidic foods like simmering tomato sauces? how has they affected the taste?
Actually it doesn't hold water. How many great home chefs used ordinary black cast iron dutch ovens to make fantastic dishes? If black was good enough then the black interiors from Staub should be as good or better in my opinion. I have had several white interior Dutch Ovens stain, craze and chip with their interiors. I've used Staub (12 qt) for at least 8 years and love it. I bought a second smaller one (4 qt) 3 years ago. Fantastic. Sometimes I look for Chinese knock off fry pans with the black enamel interiors like Staub because they are easy to deal with, soap and water clean up and they are cheap, under $30.
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This was the educational video I needed. I just started looking for a Dutch oven and the ones that looked nice to me at first on Amazon generally got horrible reviews. All of the concerns and choices pointed out in this video make total sense to me.
Just bought fairly used le creuset for $20 on fb! I guess Thats a win for me!
Bruh win is an understatement, you got an amazing pot worth over $300 for only $20, that's the same as the relatively cheap 10" lodge skillet
I really like that she talks about interior color. A very practical tip!
You can get a 6.5 qt Tramontina around Christmastime nearly every year from Costco, Sam's Club, and often Walmart for around $40. The Le Creuset is great if money is no object, but it's definitely a diminishing returns situation. If the Tramontina doesn't last your whole adult life, the second one will probably still outlive you, and you can buy 7 more for your friends!
We got the Tramontina for $40 from Walmart and it's great. I think it was recommended by ATK when we got it.
Tramontina is a Brazilian brand . It’s got great quality . I was raised cooking with this brand .
I can personally attest that the Tramontina is an excellent product at a great price.
I've been using the Tramontina for over a year now, which came with a 4 qt and a 6 qt, for less than the 6.5 Lodge. I still love my Lodge cast iron but for enameled I went the Sams Club option
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My son and DIL purchased a red Le Creuset Dutch Oven for me last year. I just love it and am still learning how to use it correctly. I appreciated this video of comparisons and I personally would not have purchased any other pot. It will be something that will be passed down after I am gone because this pot will last longer than my lifetime.
I never cook but the way they test and give us the information is so appealing to me that I watch almost all their videos.
@Miguel, very odd. Do you have anything else to occupy your time?
Lance Baker I like replying to assholes such as yourself.
Nothing wrong with watching cooking videos at all! Perhaps eventually you will start to desire to cook your own food and you will already have a good deal of background knowledge, which is great!
The Le Creuset outlets are where it's at. Just picked up a 6 3/4 qt dutch oven for $90, and signature enameled skillet for $50.
I was in one of their 'outlet' stores in NH and wasn't impressed with the pricing. I think outlets aren't really outlets anymore. Once upon a time there was good savings at them, now they seem to be treated as regular retail stores.
@@nicatnyte They have heavily discounted stock at different times of the year. Stores like Crate & Barrel and Williams Sonoma order specials colors of Le Cruset for different seasons and when the season is over they send the leftovers to the outlet. I got a dark green color 7.25quart for around $130 last year at the outlet. They said it was from Crate& Barrel. I stopped in at the right time. You are right though. Most of the store was stocked with barely discounted regular items. Outlets are pretty much a scam these days.
Jonathan McSweeney kmkklkk
Spooky: I just commented about Le Creuset outlets, and then I got an e-mail about Le Creuset outlets offering a free gravy boat with any $200 or more purchase.
Marshall’s and home goods are starting to get Le Creuset now
We are about to experience retailers gearing up for holiday season in the next two months. For those interested in the Cuisinart pieces, they are obtainable for 40% less every year at Home Goods, Marshall's and TJMaxx. I started collecting them nine years ago and they've been flawless. I haven't experienced any chipping and I have each piece that they've made and each piece in a different color. Spiffy!
Don’t be fooled. Le Creuset is available here as well. I picked up the 5.5qt (factory second, there was a slight scuff on the lid), for around $150. I believe that was at Marshalls.
Yep I have found le creuset at Marshall’s too. I am trying to build my red enameled collection.
OMG, thanks for this tip. I purchased a GREAT two handle skillet with lid in a coal gray last year as a gift, and didn't see the friend before she ended up moving away, so I ended up keeping it. I've been back to Home Goods to see if they had same color but different type of pot...nothing! Now I know I was too early and should start looking again now. Thank you!
I respect the fact that people buy a Creuset - it is an excellent product - however, I have a Cusinart that I bought for less than $100 and I am very happy with it. Amazing though to see the insulting comments - we are supposed to be comparing notes on cookware for gawd sake.
Wow good to know
I bought my Cuisinart 7 qt dutch oven 5 years ago and it is perfect for me. It has held up over time and it works perfectly. I didn't want to spend 3x as much for my first dutch oven since I didn't know how often I would use it. Now I use it all the time and glad I didn't spend the extra money.
Staub rules. Dark interior braises beautifully. Spikes on interior of lid which directs moisture back to the food. I can't imagine how or why it isn't featured in a more flattering light in your reviews. It is not difficult AT ALL to see how your meat is browning against the dark interior and it doesn't get gunky looking like le creuset.
THIS.
It's garbage compared to the Creuset. Fact. L2 pot review, Breh.
Rofl Stomps lol this nigga is delusional
Amen! From what I've noticed there seems to be a bias in America towards LC. In Europe u have the feeling Staub is considered to be the best choice. I assume because Le Creuset looks nicer to serve in and sounds fancier ...
@@nano15j I actually think Staub looks nicer :)
I just purchased one from Aldi for $25. It’s also a heavy pot and comes with a 3 year warranty! I’m very happy with it.
I have a Lodge cast iron I now only use for baking bread and a Lodge enamel coated I use for everything else. Both are excellent.
Great review! These Dutch ovens are not only kitchen essentials for cooking but also stylish additions to any home kit décor. Love how thorough the testing was-makes choosing the best one so much easier!
If you are lucky enough to live by a Le Creuset outlet, go there. They are seconds but you’d be hard pressed to find the imperfection. I have 5 pots in various sizes and shapes ( including 2 braziers). Love, love, love them!
lamenz- I am fortunate enough to live within driving distance of one and bought the ATK's winner at nearly 70% the normal retail price.
Ha! Just looked it up because of your comment. There's one at the Cabazon outlet mall about 30 miles east of me. Might have to go there when this heat wave is over.
I live near one and really there isnt that much of a discount to be honest
Just went and they are having some summer clearance sale going on with 60% off the normal reduced outlet prices.
spice tea Yes they are real. I’ve seen them there too. It’s hit and miss at Home Goods, TJ or TK Max (UK), Ross and Marshall’s. Usually a good find!
Bought my Le Creuset dutch ovens and baking pans in 1987, used them professionally as a caterer and personally later in my home. A bit stained inside, but no chips, and still going strong. Excellent investment. Found some wonderful vintage French Le Creuset here in France - a covered skillet and small dutch oven and saucepan at a garage sale 10 years ago (thinner walls, black inside) and LOVE LOVE LOVE them for everyday use. They were 15 euros for all three pieces!!
Agree with those who gave a shout out to lodge enameled Dutch oven. I use the 7 quart all the time and it works great. Only cost $80 at Target. I also have some Le Creuset pieces, but a similar Dutch oven is hundreds more even at their outlet stores. I agree investing in good cookware is the way to go, but not every piece justifies hundreds of dollars more.
I’ve had my le creuset Dutch oven 3 years and I love it, I use it to cook everything and it’s just cooks everything so well. Definitely worth the money, especially if you can get it on sale
I've had mine for over 20 years and it cost me just a little over $100 then. Best investment ever. They are workhorses.
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I mostly bake bread in my Lodge cast iron Dutch oven (no enamel). Rarely have I used it for anything else.
Although they are professional cooks with professional opinions, I can tell you from experience that the Lodge is a steal. I have even used it on outdoor grills. The thing is a CHAMP.
Phew! Just bought one (the Crock-Pot brand) and was relieved to see it's on the Recommended list.
I've been shopping Dutch Ovens for a couple weeks using old reviews. Thank you for the update ATK!
David Parker Check out enameled Lodge Dutch ovens. Great value for the price.
If you really put the time in you can find steaply discounted Le Cruset Dutch oven at TJmaxx Marshalls and home goods. The color may not be what you prefer but often they are 50% off retail price just make sure you check for cracks first.
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I bought mine for 60 pounds at Tesco in London 5 years ago!! and still works wonderfully
I own several Staub Cocottes and I love them all. Big sturdy lids that feel like a shield. If its good enough for Paul Bocuse, then its good enough for me. But. . . I would have no issues in owning a Le Creuset.
I hope I chose well with Staub! Mine arrives tomorrow, I chose a 7qt because I want to bulk cook stews and such.
Thanks for the very thorough tests. All my kitchen equipment relies on your tests. This woman has a very convincing voice.
In the Netherlands nobody knows what a Dutch Oven is. In Dutch it is called a braadpan.
And a dutchy is an aluminium Jamaican pan.
When I was in Boy Scouts in Nevada in the early 80's every father had a cast-iron Dutch Oven. It was explained to me that the name came from Dutch settlers crossing the Oregon and Spanish trails heading west. The Dutch Oven was used to make a type of cowboy soufflé with eggs and cheese for breakfast and a peach cobbler for dessert at night.
@@marccram6584 Sounds delicious! I will ask my Dutch partner (I wont call her my Dutch wife for obvious reasons, she is very modest and not used as a pillow) to make these ancient Dutch recipes in our Dutch oven. Thanks for the clarification.
Best comment EVER!
I only knew the Urban Dictionary definition:
Dutch oven
:
Farting under the blanket then lifting it up trapping your significant other under the covers
Rosemary wasn't expecting a dutch oven but she got one this morning.
Having two adult daughters when Christmas or birthdays roll around it's always something from the Le Creuset range for them makes it so easy for me, and knowing that they will be still using it after I'm gone is great.
I have a Lodge enameled Dutch Oven. Plus also a cast iron one that I hardly ever use. And the trick with Lodge Enameled Dutch Oven - keep the separator U's from the packaging. That way there's no enamel on enamel or metal when you store it.
I house sat for someone 40 years ago and she had LC cookware and I fell in love. Couldn’t afford it til 30 years later… but have had my Dutch oven for over 10 years and it still looks new… work horse of the kitchen..
I also buy my pots at thrift stores for literally pennies. I bought a Creuset pot for a dollar last year and it was spotless. Have also found some wonderful really old pots and pans built in the days when things were made to last.
somebody donated a le crueset wow that was a lucky deal.
I have the Lodge 6 quart enameled dutch oven in a lovely blue. I think it's wonderful! I would love to have a Le Creuset, but those are just not in my budget. It was very interesting to see how some of these pots behaved during testing.
I have my LeCreseut and Staub. I love both. They are superior especially with stews and meat.
I’ve had a Le Creuset for 30 years and I’m sure my great-grandchildren will be cooking with it. Having said that, I also have a Martha Stewart that I bought for 1/5th the cost and it works very well.
I agree. I too have a Martha Stewart and it is fantastic. No issues after several dozen heavy uses.
The lodge is really nice also, I got a 4.5 quart for $40 on Amazon. Really nice pot. I'm glad to hear you recommend all of the pots except two (which I assume are the two dark colored ones) also, thats good for us younger cooks who aren't ready to pay the premium pricetag yet.
gonna get htat one
I love cooking in my Le Creuset! I’m a cookware snob in general. I had tri-ply SS pans for years. Once I tried 5-ply and my LC, I never looked back. The difference is night and day.
Very true
Never go back
wisely spend a bit more
👍🎯🍻
Wonderfully said. Next time I shop for a sub $20 pot I will say it does exactly this and come home happy.
Lodge all day errday.. Love their Dutch ovens and price.
I don't care who win. In my book Le Creuset will always win for multiple reasons.
The coating is great and it's just the right thickness.
And most importantly it will last your whole life and people will be fighting for it when you're gone! Because that pot says that you're serious about cooking and it looks great.
my culinary life started when i bought my le creuset. what a difference a pot can make..
And they are simply gorgeous to look at with the most beautiful and vibrant colors.
"The pot says you're serious" hehe, except the poster who bought one from a thrift store to use as decoration.
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Get your Le Creuset at a factory outlet and save 50%. I have 64 pieces of the stuff, most from the outlet. I am 60 and have had some of my Le Creuset pots since I was 18 and they are still performing perfectly.
I LOVE my Cuisinart enamelled cast iron pots. They are so good and so reasonably priced.
Even though I have Le Creuset, I also have a Betty Crocker one. It's great and I don't feel guilty banging it around all the time. Works for me!
I have that blue lodge enameled cast iron pot and I absolutely LOVE it. And it was only $60. Le Cruesespensive is not necessary at all
How long have you had it?
We have an entire le cruiset set that my hubby's dad purchased in the 70s. We use it daily and it's going strong. We'll probably give it to our kids.
We got he Creuset as a wedding present about 10 years ago. And purchased the Cuisinart model about 5 years ago. We love them both. We honestly use the Cuisinart round more than the Creuset because it heats quicker on the induction stove. We have the same chipping and assumed we were being rough with it. Glad it wasn't just us.
My father bought me a le creuset 16 years ago. I have used it nearly every day. I have even made bread in it. It is easy to clean and I couldn't be without it 😊
I have that exact same Le Creuset but I haven't used it in years since I got my 1930s Griswold
I have a Kenmore 5.5 quart and a 7 quart cast-iron enamel Dutch ovens and I love love love them!
I love my Kenmore Dutch oven! Got it on sale and so happy with the quality!
Lodge has been making enameled cast iron for years but they chose to review the plain iron version...
Good to know this! I saw them at amazon; it appears they only have a couple of dutch ovens in enameled cast iron.
No, there's a blue Lodge enameled that they reviewed-- look for the stainless steel knob, the sloped base, and the bigger handles that they appreciated-- specifically, I believe that's the Lodge at 4:15. As the Lodge is made in China, there are apparently quality control issues. Mine came from Amazon, and the quality is very high-- even after repeated use in the oven, it's still chip free, and the enamel surface is high quality, with no obvious flaws. Others have complained about chips and poor finish, but as I say, that's not my experience. I don't exactly treat mine with kid gloves, but I don't abuse my cookware either. I'm very pleased with mine, and I could buy 4 more and still not be at the price of the Le Creuset.
Wal-Mart has Lodge Dutch ovens online for about $40. I thought all their products were made in the USA since I saw the made in the USA tag on some skillets.
Yes, it's the one I have and love.
Enameled lodge products are made in China, the seasoned cast iron are made in America
I have an enameled cast iron Dutch Oven by Lodge that I have been using close to 20 years and still love it.
I have to vote for my Aldi's Crofton 6 quart enameled dutch oven. I've had the thing 5 years and use at least a couple of times a month. Not a single chip, it cooks great and it cost $35 dollars.
Same here.
Aldi has everything!
Love my Aldi!!
Me too,and a frying pan
I have, Crofton pot, and lids set, no problem.
Excellent comparison video, really detailed in explaining the different types. This really help me in deciding which Dutch Oven to buy. Thanks.
Cost is important and not to disregard that however, the Le Cruset is an investment that will give the best results for a lifetime if it's cared for. I love mine and for all the reasons stated. I could pass it on to my kids...but they don't really cook so....I'm taking it with me! :)
feel free to leave me them in your will heh
Send it to the thrift store. Someone will be giddy about the bargain
willyb933 yes I agree and any size Le Cruset is definitely something that every home cook and chef that’s serious about cooking would love to have and invest in. An investment is the correct word for when I think about when it comes to having or wanting a Le Cruset pot or pan. They are excellent, beautiful, handy and more. I love all of my Le Cruset pieces and just as you said “ if taken care of, they will outlast you”.
I'm sure it can ...but really, after a braise ( intense heat and staining) just a soak in hot water n soap for a few hours will make for an easy cleanup.
willyb933 I got dibs on my moms le cruset along with my grammas 😉 they are the best . Got one as a wedding gift 🎁
You guys should do an episode on the best chamber vacuum sealer for under $1500. There are several options out there now but not a lot of information on how they stack-up. Keep up the great content!
I have the lodge cast iron enamel dutch oven 6qt and that thing rocks for 90 bucks.
I got a 6 quart and 4 quart from Sam's club for 60 bucks total. Just braised a beef burgundy this past Sunday and it turned out fantastic. It's heavy and durable, easy to clean, and a great shape. Really not sure how ANYONE can justify buying something that's 6 times more expensive
I found a Red Martha Stewart cast iron enamel inside at the Thrifty for $16.99 !
Very ! With the black knob on lid.. Good Find!
I have a red Martha Stewart too. Love it! Like they say "great minds..."
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I splurged on a le creuset after seeing the chefs on all the cooking shows using Dutch ovens. So glad I did, it’s wonderful to cook with and really is worth it. Just a whole different cooking experience.
It seems enamel coating on these Dutch ovens isn't safe. Check tamararubin.com/category/le-creuset/. Better go for ceramic cookware.
I have an old revere ware dutch oven I use almost every day
I bought a Kenmore enamel coated Dutch oven from Sears for $30. It's good quality with lifetime warranty so I'm very happy with it. Can't beat it for the price. Well made!
I prefer the Staub. The dark interior is more durable. JMO
I think they look pretty but i had a bad experience with the coating. It lasted weeks. Ive never had a problem with anything from le Creuset and they have been used much more frequently for years.
WOW! I have a whole set that I purchased about 10 years ago and don't use because they are soo heavy. HOWEVER, NOW I realize that I need to use them. THANK YOU!
Very nice comprehensive reviews and recommendation. Well done. Now I'm gonna get out of here before all the Internet, couch, Dutch oven "experts" show up to challenge the results.
Wise words!! 😁
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I inherited a Le Creuset volcanic orange 4 set from my mother. I'm blessed 🙏
I learned a few things here, most importantly turns out I have been pronouncing Le Creuset wrong my entire life...lol.
Yeah! I got this one, beat heavy though for every day use. Love the colour.👍
I own both a staub and le creuset dutch oven and was excited to see you finally compare them head to head. However, I have to say I think what you say about the enamel is unfair if you're being practical in your cooking order. The black enamel does become more non-stick with a slight seasoning (though not equal to cast iron) overtime which is an advantage. I understand what you're saying about observing the fond, however, I would say for what a dutch oven is used for that it is a non issue. Typically when you're braising or stewing, you use high heat at the beginning to brown your protein, this will build up your fond. When your protein is making contact with the pan, heats transferred to the protein so over cooking is very unlikely. Once you finish browning you then would lower the heat significantly, often times with deglazing and introduction of liquid which bleeds heat very fast. Therefore, practically speaking if you're doing proper cooking technique the whole light vs dark enamel should not make much difference in burning the fond, but it still does have difference in non-stick effects.
You‘re daring to challenge someone who’s wearing an OFFICIAL ATK COAT?? Don't you realize it cloaks its wearer in the PINNACLE of culinary credibility??🤣🤣🤣
My father outfitted our kitchen when i got married over 20 yrs ago. The 7.5qt Le Creuset was one of the gifts. He loved cooking and cooking shows, so he went all out and bought us multiple all clad pots, pans, skillets, kitchenaid stand mixer heavy duty, food processor and blender. You name it we have it. Wusthof 10" wide chefs knife. Even my made in ohio vitantonio waffler. I love that thing. They don't make em like that anymore. I've since inherited his made in France copper collection. RIP dad. Most of this stuff is over 20yrs old, used regularly and still like new.
Was any consideration given to the lids? I found Le Creuset has a smooth inside finish and the accumulation of moisture drips off the lid when lifted. However, the Staub lid is dimpled inside and moistute runs back into the pot keeping your food more moist. Also, the Le Creuset lid knob is made of resin. I believe only safe to 400 degrees. Where as the Staub knob is made of nickel, safe up to 500 degrees when I've baked bread.
Best still, some have knobs or handles made out of the same steel or iron as the pot itself, welded onto it. No touching with bare hands, obviously, but no temperature limits either.
Most of the time when I'm cooking with my Dutch oven the point is to reduce the sauce over time and not add unecessary moisture. I love my Le Creuset, it is the workhorse of my kitchen and I don't own another piece of cookware that is as pleasant to use.
Linda Romano... oooooh! Really good point! I didn’t realize staub kids have higher temp ability! Great observation.
All of my REAL Cast Iron stuff, is rated
to the glow point of cast iron. (And,
quite a few have seen fires that hot.)
Cherry red, to a bit below yellow, is
OK with my stuff.
steve
I just bought a Tramontina 2pk Dutch Oven set that fits all your qualifications for a good pot. Used the 7.5 qt. tonight and loved using it. Glad I bought it. :)
I would have to say if your son or daughter need a wedding gift the Le Crueset big kit is a pretty good choice for durability for a starter family. I love the pots we have. I am totally sold and I grew up on caste iron cooking but now I am sold on them.
I have an arsenal of Staub and many Staub owners will tell you what great tools they are. The battle between Staub and Le Creuset is mainly down to 2 things: Location and interior color.
In North America, Staub is simply not as popular and it sounds like it's due to cooking channels touting one over the other. Le Creuset is the status symbol, the brand pushed at places like Sur la Table, Williams Sonoma, etc. Funny that ATK recommends LC, which is fine, but in Christopher Kimball's new show, Milk Street, Staub is the brand.
Color: Now this one is a stupid argument, IMO. You hear "you can see food better with the light interior." What about chefs cooking with carbon steel, plain cast iron, or even non-stick cookware - they all have dark interiors.
Bingo!
I always enjoyed cooking with my staub more so than LC, they’re both great but the staub pots seem to just do a little better and are aesthetically more pleasing. I’ve seen too many people with LC with scorched interiors where that nice light enamel is stained. The black enameled interior for staub is not difficult to monitor the color of the fond. Just don’t turn the temperature on the stove up on high and don’t cook in the dark and you’ll never have a problem with that
💥 Boom! You win the argument! Lol
I own LC and Staub. Both are good French made enameled cast iron “ovens”. However, Staub is better looking and easier cleanup. I also like the fit of the lid better.
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I use a Loge cast iron dutch oven. The only thing I do with it is bake artisan breads. I usually use it upside down to bake in the lid with the base on too. Creates more area for the steam this way. I bought it on Amazon for under $25.00.
Came here looking for a cheap option for my first Dutch oven. But after seeing multiple comments about the le creuset lasting them or a family member for a half century of regular use, picking anything else is a hard choice. Would rather buy something that will last the rest of my life and be passed down to my future kids, than something that chips just in TESTING
edit: all that being said ^ I ended up buying one from lodge lol. Decided I wanted to see how much I would actually use a Dutch oven before investing that much money in one. So far I’ve been enjoying it, baked some of the best bread I’ve ever had. And if I decide there’s a need to invest in a more expensive Dutch oven, I will likely go with a Staub.
Staub is the Best dutch oven!!!
I received one from World Market and have used it for years ! I’m pretty sure it couldn’t have cost over $40.00. While it is staying kind of discolored inside, it cooks great! 👍
my amazon basics pot for £25 looks and sounds identical to the Le Cruset. its fantastic! i use if for everything
If you have an Aldi nearby, keep your eye on the ads as they often have a 6 quart dutch oven by Crofton. It has the loop handles, white enamel interior and comes in a two-tone French blue. Best of all - it's only about $25. I have it and it's absolutely fantasic. Easy to use and easy to clean.