I'm having two braisers, a Lodge and a Le Creuset, both are very good to cook. I use the Lodge when I am wearing my Levi's and Le Creuset when I am wearing my Lacoste clothing. 😉
I think the lodge is better. I dropped batter in my Le Creuset and hot oil splashed on my finger. My lodge never did that to me, so… (Now, there is some hi brow reasoning)
So in the Lodge enamel I must make one small correction. That edge at the top is not exposed cast iron. It is finished in a matte black porcelain enamel to give it a defined, sharp look. But, the cast iron is 100% fully coated on the Lodge.
I keep an eye out at our ValueVillage and Salvation Army thrift store and have managed to find some great LeCreuset pieces. Found a large dutch oven for 30$ Canadian and different sized saucepans from different eras. All orange but with slight differences in lids and handles. I don't mind the differences, think it adds to the uniqueness.
my 60+ year old oval Le Creuset dutch oven is still going strong, we use it at least twice a week! I also have a set from the 80's, all still perfect, nothing like them
I have had two of the lodge enamel pots. They both started cracking after a year of use. Lodge makes excellent cast iron but there is no comparison with the Le Crueset in the long run!
@@marccram6584 I actually disagree that Lodge makes great cast iron. Oh, it may last a lifetime, but compared to the American cast iron of bygone days (Griswold & Wagner), it is not nearly as smooth, hence will never season to a non-stick surface, and it is HEAVY! You can get carpal tunnel just cooking with a Lodge!
I'm having so many problems with my regular cast iron from Lodge. Years ago I had smooth cast iron that came from my grandfather but Lodge has always felt like complete junk in comparison. I've sucked it up and have a Field Cast Iron on the way and I'm desperately hoping for a better experience.
I have a Le Creuset dutch oven. Can't say enough about how great it is-truly unparalleled in quality. But for everyday frying, stir-frying, wok-cooking, making pancakes, etc., Lodge's plain cast iron pots and pans are superb, and a real bargain.
Brent Stewart Dont be afraid to use your Le creuset for you every day cooking, frying, braising, I do every day well almost every day when I cook & I’ve only ever had Le Creuset for 35 years. I don’t trust China made products. Like all their goods substandard in the long run.
@@scpmdt Lodge's plain cast iron, which Brent Stewart was talking about, is made in Tennessee. Only their enameled cast iron and some accessories are made in China.
Any cast iron will outlive you sheeple, the taste will be the same... but hey thank god there are sheeple wasting money to keep the economy afloat so i can invest my savings.
I have a Lodge 6 quart and Love it, smooth as can be, the rim is coated with a matte finish zero cast iron exposed, everything i have baked in it has turned out amazingly!
I have the Lodge (same color) and cook in it all the time. It's one of my favorites. Great for fried cabbage, smothered chicken with gravy and braised pork chops. I have definitely upped my cooking game since I purchased this 5 years ago.
@@alicelindborg5096 Yes, it's located in South Pittsburg, Tn and has been working out of that original foundry since 1896. This is where the seasoned cast iron is manufactured. However, the enameled cast iron is manufactured in China under Lodge's supervision.
@@alicelindborg5096 I had bought a Lodge cast iron skillet and a Lodge Dutch oven during the past few months. The skillet was made in USA with good quality. The Dutch oven was made in China and chipped easily on the handle.
Just found a le creuset D. Oven 4.5 qt for $150, that’s half price. The top is also a uncoated grill pan with the raised ribs. I seasoned the top then seared some ribs in it. Then I transferred them to the bottom for a hour of braising. Took them out for some sauce then back in the top for the final grilling. 2 pans for a $150 bucks of that quality is a steal. It will probably be the heaviest thing in the kitchen when I retire to the RV this summer but with these 2, my good Japanese non stick egg pan and a decent 2 qt sauce pan I’ll have everything I need. Thanks for the great content.
I have had lodge, it lasted about 6 years, never used it in oven, the outside glaze cracked at the handles, it rusted, the glazing inside cracked and then chipped. I tossed it. I also own and regularly use several le crueset which I’ve had for over 20 years, no chips anywhere .
I had a 6 quart Lodge with enamel that did the same thing. I contacted Lodge and they replaced it no questions. I sent in pics of wear and they replaced it. I also kept the old one. They stand by their products. I haven’t had any problems with the replacement and it’s been about two years.
@@jesstang2779 :When you say your Le Creuset lasted only 3 years, what exactly went wrong with it? I bought several pieces (USED) at an estate sale in 1978 and it's all still good as new. Hard to imagine anything going wrong with it.....unless it was dropped onto a concrete floor, of course.
My mom has been using an enameled dutch oven for a couple years, and now would like a cast iron skillet. I feel there is much more limited option for enameled skillets, and am planning to get her the Lodge brasier for Mother's Day along with a bare cast iron 10" skillet. Thanks for the video.
Le Creuset puts on 3 coats of enamel while Lodge only uses 2 coats. This is why the Lodge feels rougher, and the LeCruset is glassy smooth by comparison,and it's more resistant to chipping.
My lodge was chipped like some other found out that it could be easily chipped. Luckily it was minor on the handle. The Le Creuset would probably outlast Lodge but so far during the last few months it did serve my family well.If its life is short I might consider Le Creuset.
I switched to lodge because my le creuset chipped. I’m extremely careful taking care of things my hard earned money buys. Le Creuset wanted to give me a discount to buy a new piece lol not replace like they say. I hardly used my stock pot and it had several chips that just popped out of no where. I don’t like their warranty that they don’t stand by. Lodge works just as good and they are all China enamel with lead. I use my lodge a lot more and it doesn’t have one chip and I’ve had it a longer time frame. I can afford le creuset but I don’t buy it anymore. Not worth paying extra. And I’ve been cooking with both for several decades. Just my opinion and experience.
Great comparison. Thanks. Seeing the cooking would be nice too. My lodge dutch oven works great but it is already discoloring inside. I don't think its affecting the cooking yet but my le cruset has not discolored inside.
I have a Le crueset Dutch oven I bought over 10 years ago. Excellent slow cooker and braiser. Was expensive and I'm not wealthy, but worth every penny for that kind of quality. I also have a lodge cast iron pan. Have it seasoned nicely. Another great tool for frying.
As is often the case... it is often the case that a more expensive product has subtle advantages. Whether or not those differences justifies the cost differential is a matter of subjective judgement. For a lot of people.... the lower priced lodge will be adequate. But if you want the superior product... Le Creuset is clearly superior
@@steveisaak4320 Did you get an answer to your question? I m a bachelor and I like to do meal prepping. I bought 6.5qt le creuset Dutch oven. I make soups, stews, chili in a big batch. 6.5 QT size is perfect. Also LC 5.5 qt essential Dutch oven will work for making chili in a batch. I also have 5.5qt size from another brand. The only reason I choose 6.5 qt is because it can handle big piece of meat such as corn beef. When I make corn beef 1 pot meal around St Patrick day, 6.5qt DO can fit all ingredients and leave enough headspace whereas 5.5qt DO looks like it is almost full to the top and I have to keep my eye on it to avoid liquid boiling over ….. Another thing to consider is that if you have to cook for visitors, 6.5 Qt size will be big enough…
Since not everyone has $200-300 to purchase one piece of cookware, thank goodness for Lodge. It give us, without deep pockets, an opportunity to have cookware that is affordable, and well made.
@@calisongbird yes, all Lodge enameled cast iron is made in China. If you were to want the Lodge "seasoned" (not enameled) cast iron, it is all made in the USA. La Creuset is not made in the USA either. It's made in France. So.....?
@@leveljoe : Thank you for your input. At 73 yrs of age, my Lodge cast iron is still with me cooking up delicious meals. I'm of the opinion it will outlast me (LOL). My Dutch oven and skillets are well seasoned. The stew, chili, and soups cooked in my Dutch oven are absolutely delicious. I always get a very tender roast or chicken roaster. I do have an enameled Dutch oven I purchased at Walmart 15 yrs ago (not Lodge), which is still very much in use. I find it is imperative to take care of cast iron and enameled cast iron. For enamel it will definitely prolong the life of the item.
@@HJKelley47 I hope you outlive your cast iron, but if you don't, I'll take good care of it for you... 😉 The key, is that the pan is cast iron. The rest is window dressing. We can pay more for appearances and fine detail (smoothness) it is a personal choice. I have cast from both companies, I have enameled and seasoned and I use it all, but my favorite is the old seasoned Griswold for many reasons, some of them not related to cooking. Eat well and stay healthy.
@@calisongbird That does not mean that the Lodge won't last as well. They do and MORE! I have a Tramontina Enameled 7 Quart that was originally recommended by ATK that is actually a little bigger than the Le Creuset, and sold at the time at Costco for around $50 that is just fine. I also have My Great Grandmothers original set of Wear Ever professional pots (THe ones that they sold at house parties) that is now over 100 years old - and with the exception of replacing a few wooden Handles (Which they still sell), they work fine too. LeCreuset is fine if you really need the ability to show off how much you spent for overpriced cookware. Same with All Clad. You simply cannot justify their prices based on the difference today. There are now plenty of CLAD pots out there that will work just as good as All Clad for 1/3 the money. IF you are a good cook, you can cook in a tin can and get wonderful results. ANd if you can't cook, spending 8 times the price for getting something made in France is not going to help. If you really need to show off - watch the Ads from Marshalls to get the LeCreuset at less than half the price AND but USED cookware at Flea Markets too.
This was helpful. When I had to replace all my pans at one time I chose Lodge because its inexpensive and all the pan reviews compared themselves to cast iron so I figured, just get cast iron. Since then I’ve acquired one Le Crueset pot and could not be happier with it. After watching this video I used some stashed away birthday money to buy myself a new le crueset pan . It’s a much slower process but my heart is happier with the fun colors and reliable cooking on the le crueset
After paying $100 for a Martha Stewart dutch oven that lasted a year, then $60 for a Giada DeL braiser that lasted 2 years, I finally put my money on Le Creuset and won't ever buy non LC dutch ovens and braisers again. The quality far surpasses the cheaper versions. The MS and GDL versions wore down quickly, food stuck, they became hard to clean, were way heavier, and the enamel chipped and cracked.
The black cooking surfaces, pot rims and lid rims are matte porcelain. I purchased my blue 6 qt Lodge Dutch Oven at TJ Max for $35 in the USA. A great find and I love, love, love it!
I bought a 6.3 qt oval LC dutch oven recently and an LC cast iron skillet. One thing I’ve noticed- Because of the superior heat retention quality of cast iron, you can do most things over low to medium heat; I had my skillet on 1-2 on the burner and was easily and quickly searing food. In the Dutch oven, 325F is all that’s needed to stew/braise and efficiently. They clean out easily. I wonder if some people are using too high of heat- I’m doing everything I need to do on low heat. LC all the way.
Have both the braiser and the 6QT Dutch Oven from Lodge and I love cooking in them. My enamel is fine and I have not had issues with many things sticking or clean up. However I do take very good care of them. I have wanted a Le Creuset but it has always been financially out of reach and since I don't have it then maybe I am not missing anything.
Le Creuset's ovens tends to be substantially lighter than the competition, yet the enamel coating is also amongst the most resiliant against regular use and abuse, and personally i think they're also the most beautiful, with the best finishing. In terms of actual cooking, if you pick a competator's oven with a light interior, good sized handles, and can handle the weight difference, then difference in the quality of food from the Le Creuset is somewhere between neligible and non-existant.
I have a large Lodge enameled pot which I now use for dog water because the enamel inside only lasted about a year. On the other hand, all of my Le Crueset pieces are still in good condition after years of use. Expensive, but worth the difference in price.
Pissedoff Chica please don’t do that to your dog! I’m sure your dog loves and trusts you. There could possibly be chemicals leeching into your best friends water. My little boy’s water bowl is stainless steel.
@@DrMARDOC You need to chill the fuck out, not everything in the world is full of nasty chemicals that leech out. Cast iron and enamel are both completely non toxic, you need to stop being a little bitch and going around fear mongering just because you're an imbecile who's afraid of their own farts.
For me, it came down to price. I wanted a nice enameled Dutch oven and on a retired person’s (very) fixed income, there was no way to have a $350 Le Creuset. Instead, I bought the $49 Amazon Basics, and it has so far exceeded my expectations. It cooks evenly and cleans up easily. Even better, there was no cost for shipping that heavy beast with Amazon Prime. In just a few months it has become one of my indispensable kitchen accessories, along with my Cutco chef knife, my Borner V-slicer mandolin, and my instant read meat thermometer.
Norman Morgan I have only purchased two or thee pieces at full price. I have purchased most at the LC outlet, on eBay or mercari for a fraction of the price. Outlet items are mostly first tier pieces and second quality are clearly marked as seconds. Many people in the Facebook group have purchased seconds and have not had issues in terms of quality. There are easy to getting them without paying full price.
I just checked their site, and it the one on their site looks exactly like the one in this video. You can still tell the difference, which I'm fine with, honestly.
@@RPBSpeaks Do you ever accidentally burn yourself because brain thinks "blue is cold"? That's what I am afraid of when buying a blue pan. I love the blue ones, but red somehow already warns me: HOT. And now I want a color changing chameleon pan. I don't want much, do I?!
@@SwirlingSoul hahahaha 😂 that’s never happened! I’m always especially careful with cast iron because they’re hot all over. I love my blue pots. I have red and black as well though ✅
What I like about Lodge are the classic pieces. You can find an old piece at a garage sale looking terrible and they always clean up. Additionally, it’s manufactured in Tennessee.
I have the same lodge. Whether it's just mine or all. You can adjust the lid to seal or slightly vent by turning the lid. As for the le creuset. It probably is a very good product but a little out of reach for some.
I have the Le Crueset, Lodge and the Extrema cookware and I like all 3 of them. Lodge, when well seasoned is great for cooking indoors and outdoors! The easiest to clean, is the Extrema.
I've owned many le creuset cookware pieces. Most I've acquired while thrifting. I've also used the Lodge enamelled pans. There is a much clearer difference IMO in performance than presented in this video. The coatings used by lecreuset are better and last longer. I've found early lecreuset pans from the cousances era or just after and they cook wonderfully and even though the exteriors are banged up and abused ... they cook perfectly fine. I doubt the lodge pans would cook well after 20 years much less 70. I do think they're overpriced perhaps but there is a major difference between these two brands. If you cook and bake with both you will notice a clear winner. Often there's a reason things cost more. Also, it'd be nice if a youtuber would compare older pans. I'd love to watch a cousances / creuset VS Descoware video.
Thanks for the video. Both beautiful pieces. I've had a Lodge 8 qt. Dutch Oven for around 12 years now that has seen lots of use and still looks like new, and it's performance has been excellent.
Thank you for a very helpful guide. I would to love to afford le creaset but not in my budget. However I feel very happy to know that the Lodge is very good too and will be purchasing one very soon. I have subscribed!
the enamel quality would be my main consideration. this is where the rubber meets the road for me. once these things crack or chip, i would stop using. conclusion: scared of the lodge quality, scared of the le creuset price. buying neither. great review, liked and subscribed.
I'd love to try the French brands to see what the difference is. I have 1 Lodge enameled and 1 from another cheap company. They're both awesome. I can't imagine the difference is actually worth the price increase (at least here in the States), but I can't say for sure. All my regular (not enameled) cast iron pieces are from off brand names that I found cheap at various times, so I've always figured it's just metal and it's how I use it and take care of it that matters. As long as you trust the company putting on the enamel, go as cheap as you can on these.
You have made a good point about the lip on the lid. I had a cheap imitation of the Le Creuset and I was gravely disappointed because the lid never sealed anywhere as perfectly as the Le Creuset. The sealing is very important especially if I’m planning to cook my food in the oven. The extra height of the lid on the Le Creuset is extremely useful and the Le Creuset has a much thicker layer of enamel. I have had my 4 pieces of Le Creuset over 20 years and they are still in beautiful condition. It’s worth spending the money even if we can only afford one pot at a time. Often one pot is all one needs. I just happen to cook for large numbers of people.
I had 8 Children - and 18 foster/adopted/guardian Kids - have 78 Grandchildren and some great- grandchildren Some day maybe I will cook for large numbers of people like YOU do! I still have my great Grandmothers Cast Iron Pieces - which are well over 100 years old - and still do fine. I also have her Wear Ever pot set - can still buy the wooden handles for the pots. I was a Neuro Surgeon - and can certainly afford any cookware I would want - and still put all the kids through college - and most through Medical School - but this thing about getting super expensive pieces of cookware because if quality is WAY overstated. Face it - the people who claim the LeCreuset Quality is better are correct - for those who want to brag about having the most expensive stuff. But I have no problem cooking Gourmet meals for well over 150 at times using the same pots that have been in MY family for generations - they were NEVER the top of the line - and there certainly cannot be claimed a real need for higher priced stuff - which is for PRESTIGE - not for reality. In the end - the real differences are just not worth the money. THere are places where buying on price is not logical (Neuro Surgeons for instance) - but pots - they are pieces of formed metal - and a good cook cant use "My pot was cheap" as an excuse - and doesn't need to. Some of my Cast iron - Quality - cost less than a Dollar- New. And some I bought at the local Flea Market.
I have Lodge and Le Creuset and have used both for years. The only difference that I see, is that the inside of the Lodge will stain,not the Le Creuset. It stays new-looking.
I have both brands and have to use Barkeeper's Friend on both to keep them as clean as they will get. Still have some staining, especially on Le Creuset, surprisingly enough.
Upon closer inspection, the tan interior coating is very thin, and the cast iron is showing through!! Le Creuset? Must be a knock off. I paid I think about 150.00 for the sauce pan......dang.
I can say on the enameling. LeCreuset does five layers of enamel, Lodge I believe does two. That is why the LeCreuset is smoother, why you can see through the Lodge enameling a bit, and probably also a bit of the reason your food sticks a bit more in the Lodge. That being said, it does cost literally about 1/9th what you pay for the LeCreuset.
@@SR-iy4gg Both. Some people give Lodge as wedding presents, and some people give Le Creuset. Neither will work in a microwave oven, and people who aren't really into cooking won't understand the benefits of enameled cast iron cookware regardless of the brand.
I purchased an off brand braised because it matched the color of my discontinued Le Creuset. I use it weekly. If they would ever offer one in Cassis again...I’d purchase it. The Le Creuset quality is unmatched.
Ahhhh... I have a Cassis Le Creuset Dutch oven that I bought accidentally (the picture was wrong). I've only used it twice. Too bad they weigh so much or I could ship it! 😁
I had a Lodge, I also have a Staub and Le Creuset, the Lodge was fine for about 4 years then one day while I was cooking with it large spots of the enamel popped off, pot and dinner ruined, thankfully the searing hot enamel flew by but did not strike my face. The lodge is really not at all comparable in quality to the other two which is why it is reflected in the cost. The enamel on the Lodge is very thin.. The Lodge will not last as long as the others.
I know our preferences depend greatly on what we cook on a regular basis / what our personal needs are. And I know that many folks say they prefer Le Creuset over Staub because of the light interior (easier to see the fond development, etc.). All of this considered, do you have a preference regarding Le Creuset or Staub ?
I read somewhere that LC and Staub go through double coating. I could be wrong. Percentage of carbon and other materials can slightly vary between different brands' cast irons also. I have Lodge cast iron pan and its less heavier than my artisanal 's cast iron pan.
cerhat that’s where I stand as well.. no matter the item there will always be reviews showing flaws. I prefer the non enameled lodge. No chipping worries.
cerhat : seeing?? Where. Did you actually see a cracked Le creuset? If you did then the person who was using it was not looking after it very well. Utensil used for stirring or mixing should not be of metal & even if you use a metal spoon be gentle. Another thing is if you burn something in the pot don’t use a metal scrapper to scrape burnt stuck in food. Soak the inside with hot water & soda bicarb overnight & then with a non metal scouter gently keep working on the burnt food . You may have to keep soaking as per the instruction I gave you a few more times. One has only one self to blame if one is careless. Be very careful if products made in China. Their products are sub standard & will always be substandard. If it is a manufacturing fault & I doubt it with Le Creuset they will check out your pot & refund you immediately.
The Xentric Rebel . Your cousin is a wise person. I neither work nor am affiliated with Le Creuset but having owned pieces for 35 years , I’d say you are making a mistake. Be careful when buying China products because their wares are substandard & one must be careful what goes into one’s body. The presenter in this segment did point out that you could see the cast iron through the enamel in the China product. Is that not cause for concern? Cast iron on its own if not well sealed, rusts. Cheap products are just that CHEAP.
his seems like a comparison between a Rollex watch and a top line Seiko model. IMO, the Seiko will function every bit as well as the Rollex but, the Rollex will give some people more pleasure than he Japanese model, just because it is a Rollex.
The Lodge enameled 6qt Dutch Oven will go on sale for $39 occasionally. Normal price is $59. It's a good deal. I've been using my Lodge on a regular basis for many years and it's perfect (well, some staining). It doesn't stick but I know how to cook.
I just discovered your channel yesterday and have viewed all the videos. Please post more; you are charming, interesting, knowledgable, and wonderful to listen to. Additionally, I'm very intrigued with french family cooking. Share your talent and knowledge please!
I have both. The Le Crueset is without a doubt the better quality. The Lodge cracks are already on the outside in the enamel after only two uses and I was very gentle not to knock it or bump it against anything. I had already heard the Lodge cracks easily. Although I used a silicon spoon, the interior showed so many scratches when I was scraping up the done after searing. Finally, The deal breaker -- you do have to season and treat the rim of the Lodge pot and the lid. The exposed cast iron will rust.
The inside scratches on the enamel are not the enamel, it's your metal utensils. The enamel is damn hard and very difficult to scratch. I have a Chasseur and clean mine with barkeepers friend and it removes all utensil scratches. All enamel does craze eventually, but that adds to its character IMO/
I have collected 2 braisers, a saucepan, and 6 various sizes of Dutch ovens from Le Creuset in the past year. I only bought the sale ones. NEVER full price. I got a Staub for Christmas last year (and ended up giving it away because I like the lighter enamel because with the dark enamel I couldn't see the color of my food). I will say... I bought 2 Dutch ovens from HomeGoods that are Cuisinart brand. Those are the two I use; my workhorses. And at a fraction of the price of Le Creuset. I worry less about ruining their finishes and making stains. The quality is not LC, but it's close enough. I love my Le Creuset. It's beautiful. But I do recommend Cuisinart for a good deal. My 7 qt Dutch oven was $69.99. I couldn't afford the 7 qt LC!
I love my le crueset! The curviture in the le crueset lets you whisk your food more proficient. The quality is unmatched. Sometimes, people will never know the difference in quality cookware, unless you've used it.
The best bet for those who can't or won't shell out for new Le Creuset is look in resale and consignment shops in better neighborhoods and upscale suburbs. Earlier this year I lucked into a Le Creuset grill pan. I bring along a magnet and a magnifying glass to inspect before I buy.
I can say I love Le Creuset and Staub cookware. Looking from a neutral perspective the Lodge is the more cost efficient, but how often would you buy a Dutch oven? As an American I would still go between Le Creuset and Staub - it will literally last a lifetime. Kudo's to the craftsmen who design them. Love the french cookware in general, usually a very high quality that lasts a lifetime. Thanks for the honest review. I do love my Lodge basic cast iron pan; but for Dutch ovens, I'll probably swing for a Staub.
There I no comparison, Le Creuset is a lifetime product. I know it’s very expensive but I’d rather have fewer pots and pans of high quality. Shop at the Le.Creuset outlets and especially look at clearance products at the outlet stores. Alternatively, save up money and buy the LC packages if you are starting out, they can save you a lot. I’ve used LC or most of my life, from childhood really, and I have never been disappointed. I have one Staub pot and one teapot, the enamel is just not the same thickness and quality as LC.
Nice, informative comparison. I have quite a few pieces of Le Creuset cookware. I love cooking in them. I don’t have a bruiser yet. That is on my wish list. Lodge cast iron cookware is supposed to be made in the USA. It is the regular cast iron, not the enamel cookware. Didn’t know that they made enamel coated cookware. I will continue to stick with Le Creuset cookware. It has never disappointed. The only problem I have is the weight of the Dutch ovens. It was fine when I was younger, but now in my 70s, the weight, particularly filled with food, can be difficult for me to handle. But that’s what a husband is for! BTW, where did you get the metal knob? Thanks for the information.
Thomas, I started cooking when I was 12 years old, I am now 70. Over the years, I have bought many pots and pans of many brands and many pricesa. I have bought Lodge non-enameled cast iron pans (usually on clearance sale or used pans from thrift stores ) but have not bought the enameled ones. I did not know about Le Creuset pans until one day about 40 years ago when I helped a neighbor cook some spaghetti sauce. She had an old, chipped, much loved and much-used Le Creuset pot. I was impressed how well it cooked the sauce. Unfortunately I did not have the means to buy one for myself for years afterwards. However, about 35 years ago I did buy an enameled cast iron (no markings on pot) tall oval (?dutch oven/roaster?) for $13 on clearance at Cost Plus World Market that still serves me well with no chips or bubbles, although the inside enameling was never as smooth as Le Creuset vessels. About 10 years ago I was able to buy a Le Creuset braiser at a Le Creuset outlet in Ventura County, California at a very good price, as it was supposed to be imperfect. I have never found the imperfection. I was so impressed that I bought more (also supposedly imperfect) braisers and gave them to close relatives for Christmas gifts that year. All the recipients were very happy! I also purchased a Le Creuset enameled frying pan for myself. A few years later, my husband surprised me with a large Le Creuset stew(?) pot. I have since purchased the metal knob and use it for high heat cooking. I have no cracks, or chips in my Le Creuset pans. Each item was well worth the money. If I ever need another enameled cast iron pan, I will only buy Le Creuset. d in my opinion, Le Creuset is unbeatable, and the smartest place to buy Le Creuset is at the Le Creuset outlet store. By the way, I do not and never have worked for Le Creuset. I just love their products.
I heard that Le Creuset bakes their enamel coated cast iron to such a high temperature (800 degrees) that it seals them and no chemicals come out and get in your food when you use it. Maybe Lodge does the same but I'd like that verified.
Le Creuset lost it's mojo some years ago. I'm an old dude and used Creuset for decades. No more. Quality down and their coffee presses have terrible workmanship. Casserole dishes and pots lose their glaze within a year and show pitting. Hope this helps you choose . Peace....
As I write this comment, I am cooking something in my Le Creuset braiser. I absolutely love it. Your video is very informative. You provided useful information and compared all the important aspects of both brands in an impartial manner. Lastly, I am now very pleased to have confirmed that I have been pronouncing Le Creuset correctly.I pronounce it like you do, even though I am not French. Thanks for a great video!
Merci Olga! Thanks a lot for the kind words! and congrats on your french pronunciation skills! 👏👏 I am hoping to be able to make more videos soon. If you think of another "Frenchtastic" topic you'd like we to share on this channel, please let me know! Maybe next time, I will use a Staub dutch oven.. but i am sure that you pronounce "Staub" the perfect french way already 😀
Lodge, an American company that manufactures its enameled cast iron in China and passes on the savings. Le Creuset, a French company that manufactures its enameled cookware in Thailand and charges you as if was manufactured in France. I have used both. No difference as far as I can tell. Buy Le Cruset for the name, Lodge if you appreciate value.
more like Lodge if you are intelligent people, Le Creuset if you are Sheeple. I have tried Le Creuset too (bought at the Goodwill for $14) and there is no difference with my again Goodwill $7 Lodge
That is sn untrue and brutally dumb Statement. Le creuset manufactures in france. A friends lodge broke within 2 years even though he is a hobby cook and takes care of his Equipment. I have my le creuset for 13 years and looks like new. Quality pays off in the long run. In addition, we have compared the dishes. A good cook will always see the difference in heating speed, save and how even it is.
I have an oval Le Creuset Dutch oven and used it since 1994. I started making bread in it and decided to get another Dutch oven for baking. I bought a round $60CAD Dutch oven from Amazon and it’s been shockingly good for that price. I only use it for bread but it’s being used 475F all the time.
I would have liked to hear some examples of what dishes you recommend to make in this shape/profile of enameled cast iron, as well as only comparing the two. For the black plastic and metal lid knobs, I have both, and they both have pros and cons; the metal can withstand a higher temp., but the black is also quite high, and a user may prefer the ergonomics of its shape as well as the “cool-touch”. I have personally...about 3 round Le Creuset “French Ovens” , they call them here; one pretty large, the other a bit too small, and one a better middle-size. Also, I received a largish oval-shape from my friend who looked in my cabinet, said I Did not have any, and chose it for me. I also have a beautiful smallish Staub oval in blue...and a smoky graphite colored “tall saucepan”-shape Staub as well! They are coming out of my ears, a bit! But, I still had some interest in this profile you are showing, because it had been specially requested by some friends who were getting married, and I bought it (full price! Usually I use a clearance or other outlet promo price opportunity!). Since then, I am curious about having this shape. I would like to say that I am personally an American, but I do not trust Chinese-made lodge AT ALL! I enjoy trusting fine craftsmen of Europe, and the materials they source for construction, for my food-prep items. It’s a famous story that cheap Chinese-made toys and candies in “dollar stores” here are always being found to have lead or arsenic or some other awful thing. I am also concerned about human-rights considerations related to working conditions, compensation, and minimum age of workers in manufacturing, and I am inclined to trust Europe-based manus to be following better protocols on those aspects than China’s, on the whole. My other recommended point for people getting interested in French cast-iron, but perhaps fretting over color-choice, especially in light of the price, don’t worry too much about it! The best is actually to have multiple colors rather than only one, because they are easier to “spot” when you want to find the right lid or etc. also, about 90% of them “look good together, so if you grouped any random 3 colors; most of the time they make a nice color story. Maybe 1 or 2 in five “random” sets of 3 would have an “off” color, but you will not have a problem. Just check them next to each other as soon as you have two already to make sure the 3rd isn’t “looking weird together”; you will have no problems. The colors you were most unsure about will become your favorites. The classic “crucible orange” gradient or whatever they are calling it is so gorgeous the more you get to use it. Grows on you.
With regards to the lids, the Le Creuset has the best lid ( of course ) because it is more dome/bell shaped. This allows for the steam to be transfered back to the pan in a more controlled manner as it will roll down the lid this also creates a vaccumn of air moving in the same motion as the condensation of the steam, cooking more evenly Think convection before convection was a thing. The air is being evenly moved in the braiser.
This is the point where this guy lost me. He couldn't explain how one's lid shape would make a difference over the other where it is actually a somewhat important difference.
I recently bought a 5 quart size Dutch Oven myself and so as I watched this video, I kept pausing it and running back to my kitchen to see what mine was like compared to these two that you are reviewing. Mine is purchased in Canada and is the "President's Choice" brand. Mine has a Stainless Steel knob on the lid and seems to have more of the shape of the Le Creuset lid. I think my enamel looks very smooth and so it will be interesting to see how mine performs I got mine and a very good price promotion. I see that the one I purchased was made in China. I have had a Le Creuset oval shaped one when I lived in Spain some years ago and really used it a lot. Thank you for an interesting video, I learned a lot.
Thank You TFFC. I have both products . When it comes to brazing or baking bread in a Dutch oven. , a tight lid seal is important . I use parchment paper to seal my less expensive D.O. but both are work horses in my kitchen . Saddle up and cook.
Great video. I have used both brands and if money wasn't a comparison, the Le Cruset wins hands down. Just a few of my own personal use and personal observations: ~ the rounded edges on the Le Cruset dries quicker than the flat edges Lodge and is also stronger. ~ when cooking alot of pilaf or soups, I prefer the Le Cruset more deeper and rounded lid. The rice fluffs up into a mound under that lid and the steam from the soups drips better back into the pot when opening on the Le Cruset. ~ the enamel on the Le Cruset to cook on is incredible and super easy to clean. ~ the Lodge however is a better looking pot though.
The Lodge chips around the top edge easier than Le Creuset and Lodge has hot spots. I do not know what the warranty for lodge is but La Creuset has lifetime if not abused or misused.
The Le Creuset warranty service is second to none! Here(with pernission) is a recent email I received from a cooking buddy: "So, I was telling you about the Le Creuset braiser that you and I shlepped down to Wrentham for me to buy at the LC outlet store? And for nine years it has lived on a back burner of my stove because a) I used it a lot and it was too heavy to keep putting it away and taking it out, and b) it looked so nice and gave a colorful focal point for the kitchen. And then one particularly off-kilter evening as I was making dinner, I turned on the wrong burner and my beautiful empty braiser was subjected to at least twenty minutes of the highest heat a large electric coil can give off, before I realized what I had done. Result: one irreparably damaged pan. The inside enamel lining was all crazed and there were spots where the finish was flaking off, and outside there were burn marks on the bottom, neatly replicating the electric coil pattern. I knew that LC had a lifetime guarantee, but that exempted damage caused by “abuse” such as leaving an empty pan on a burner set to high. But I didn’t know what to do with 16 lbs of chipped enamel cast iron - can it be recycled? So I called LC Customer Service and was completely honest with the nice lady who answered and she agreed that I had voided the warranty. But she said if I returned the whole pan (lid and all) to them, LC would send me a coupon for a replacement at 65% off the LC online price for the same pan. Woo hoo! I packed up the braiser and lugged it down to UPS and waited for the email telling me I did not qualify for a free replacement under the warranty, but attached is a coupon for 65% off a replacement braiser. That was June 10, and I was told to expect it around the end of the month. So I am doing some random doodling at my desk this morning when the door buzzer went off and I answered and it was UPS with a package. LC had sent me a brand new braiser, after all! In the same color as my old one, even though that color has been discontinued! And in an updated version with wider handles and the new knob that withstands higher heat in the oven! So hApPY!"
I have an extensive collection of enameled cast iron cookware. I love love love Le Creuset; it’s incredibly made, truly heirloom quality, and I always thought that nothing could beat it. Then I discovered Staub. All of my Staub pieces seem just a bit more robust than LC. The interiors are black, so they don’t discolor/stain like Le Creuset can (truthfully my only complaint about Le Creuset). But, then again, the darker interior of the Staub means it’s more difficult to judge browning of ingredients. Staub seems to go on sale more often than Le Creuset, though.
I have a Lodge Dutch oven. I use it quite a lot. It lasted about four years of heavy use. That doesn't sound great, but given the cost delta, I could buy about 12 years worth of Lodges for the price of one Le Creuset. Looking at eBay it does look like the LC enamel does discolor after some time, no different than the Lodge. I'll stick with the Lodge.
I have a Lodge because I can not afford Le Creuset. It’s fine for my purposes. I would love to have a Steinway grand piano, but I had to settle for a lesser name, which is also fine!
I treated myself to a 3.5 qt. Le Creuset braiser last year as a retirement gift and really enjoy it but they are way too expensive for some people to ever be able to purchase . My son kept telling me about Lodge enameled cast iron and how pleased he was with it so I decided to purchase a piece strictly for comparison. I went with a 5.5 qt dutch oven for 39.94 and absolutely fell in love with it so much so that I purchased a Lodge oval 2qt casserole for 44.90. In hindsight I would have foregone the Le Creuset and just stuck with the Lodge. The Lodge is a beautiful piece, great quality, great price and performed just as well as my Le Creuset. You can buy Lodge from Walmart and if there is a problem with you can take it back and exchange it. I'm 65 and not interested in acquiring heirloom pieces to pass on to heirs. At the price I paid for my Lodge Dutch oven I could afford to replace it every few years should the need arise. My son has had his Lodge Dutch oven for about 6 years and it's still in excellent shape. Don't feel bad if you can't bring yourself to spend the money on Le Creuset. $ 39.94 Lodge Enameled Cast Iron Dutch Oven www.walmart.com/ip/Lodge-Enameled-Cast-Iron-5-5-Quart-Dutch-Oven-in-Red/647826350 The Lodge Casserole for 45.00 bucks www.amazon.com/dp/B07GVPV2YL/ref=dp_iou_view_product?ie=UTF8&psc=1
Another option is Tramontina. I recently got a pleasant surprise when shopping for an enameled Dutch Oven and went on their site finding a 7qt for 45$ a huge savings over buying one at a store where they were charging close to 200$ for the exact same piece. Great video!
I bought my Le Creuset on Facebook market used. It's my go to dutch oven for baking rustic bread and stews. I've since bought two smaller pieces on Facebook/Craigslist, because I love the quality.
I bought an enamelled Dutch oven from Aldi for £25 5 years ago. I cook in it everyday. I may invest in a le creuset but I've been saying that for 4 years now. 😂
@@betweenfriends4467 they're definitely very good. What's the brand? Mine says crofton. I wish I could compare it to the le creuset but it's to expensive to buy 😂
I have two Dutch ovens, one of each brand. I use my Lodge for soups and stews because it has a more rounded inside and makes stirring more comfortable, easier. The Le Creuset has the bigger flat surface in the Dutch oven so I use it mostly for searing meats. I cannot tell the difference in performance between the two. Both have held up beautifully.
The non-enameled Lodge is made in America, in South Pittsburgh, Tennessee. It is made to be cheap, all with machines, unpolished, raw casting. But a 12" skillet costs just $24.90 (here in the USA) as opposed to something that is polished smooth (Like Field Company, Smithey Ironware, etc) where a 12" costs $195, $200. Lodge makes their stuff cheap, and they sell A LOT more than any of those companies that sell the polished or the enameled stuff.
I guess the biggest difference is that the French brands are actually made in France compared to the American Lodge, which will mostly be produced in China. That also explains the huge price difference.
@@Kliatsis You are Wrong! Probably should look it up yourself before saying someone is false! Here go to Le Creuset Website and click on any stoneware and look at the Country of Origin. It states "CHINA"! Here you go of one example. www.lecreuset.com/mini-cocottes-set-of-4-1
Lodge Cast Iron cookware with NO enameling is made in South Pittsburg, Tn. That is the classic Lodge cast iron. Versatile to use inside, outside over campfires or stoves, on wood-burning stoves, etc. Use and love for generations!
Bought my Le Creuset in 1983 and I still use the Dutch pot and paella pot. They come with a lifetime guarantee. In 37 I have only had to return one piece and it was replaced at no cost to me.
I've had my Lodge dutch oven for probably close to a decade. The enamel is starting to wear and it is losing its non stick properties. It's not a deal breaker, but I can tell that the pan quality is degrading after a lot of use. I would like to find a discounted Le Creuset, maybe secondhand somewhere, to see how the quality differs over time.
I have Lodge cast iron frying pan and round pancake griddle. I also have Le Cruset braiser and Dutch oven. They all work well. I think for just plain cast iron for the stovetop, Lodge is great. But for all around workhorse pans, the Le Cruset is the way to go.
I'm having two braisers, a Lodge and a Le Creuset, both are very good to cook.
I use the Lodge when I am wearing my Levi's and Le Creuset when I am wearing my Lacoste clothing. 😉
Lol
I think the lodge is better. I dropped batter in my Le Creuset and hot oil splashed on my finger. My lodge never did that to me, so…
(Now, there is some hi brow reasoning)
LMAO okay BUD! I'm not feeling personally attacked or anything.
So in the Lodge enamel I must make one small correction. That edge at the top is not exposed cast iron. It is finished in a matte black porcelain enamel to give it a defined, sharp look. But, the cast iron is 100% fully coated on the Lodge.
I keep an eye out at our ValueVillage and Salvation Army thrift store and have managed to find some great LeCreuset pieces. Found a large dutch oven for 30$ Canadian and different sized saucepans from different eras. All orange but with slight differences in lids and handles. I don't mind the differences, think it adds to the uniqueness.
my 60+ year old oval Le Creuset dutch oven is still going strong, we use it at least twice a week! I also have a set from the 80's, all still perfect, nothing like them
I feel like a major category is missing here. Cooking with it.
9:48
I have had two of the lodge enamel pots. They both started cracking after a year of use. Lodge makes excellent cast iron but there is no comparison with the Le Crueset in the long run!
I agree .. Lodge makes excellent cast-iron skillets and pans but fail at enamel covered cookware.
@@marccram6584 I actually disagree that Lodge makes great cast iron. Oh, it may last a lifetime, but compared to the American cast iron of bygone days (Griswold & Wagner), it is not nearly as smooth, hence will never season to a non-stick surface, and it is HEAVY! You can get carpal tunnel just cooking with a Lodge!
Same mine started cracking early on. I returned. Le Crueset products I have are still looking new after years.
I'm having so many problems with my regular cast iron from Lodge. Years ago I had smooth cast iron that came from my grandfather but Lodge has always felt like complete junk in comparison. I've sucked it up and have a Field Cast Iron on the way and I'm desperately hoping for a better experience.
I have a Le Creuset dutch oven. Can't say enough about how great it is-truly unparalleled in quality. But for everyday frying, stir-frying, wok-cooking, making pancakes, etc., Lodge's plain cast iron pots and pans are superb, and a real bargain.
Totally agree with you here Brent!
Brent Stewart Dont be afraid to use your Le creuset for you every day cooking, frying, braising, I do every day well almost every day when I cook & I’ve only ever had Le Creuset for 35 years. I don’t trust China made products. Like all their goods substandard in the long run.
Priscilla D'Souza Yeah, if I didn’t already have good cast iron frying pans, woks, etc., I’d definitely upgrade to Le Creuset everything.
@@scpmdt Lodge's plain cast iron, which Brent Stewart was talking about, is made in Tennessee. Only their enameled cast iron and some accessories are made in China.
I love my Le Creuset. I started my collection in the early 80’s and every piece I have is still as perfect (near enough) as the day I bought it
Linda Enfield same here...it will definitely outlive me.
They’re expensive but worth every penny/cent.
Any cast iron will outlive you sheeple, the taste will be the same... but hey thank god there are sheeple wasting money to keep the economy afloat so i can invest my savings.
@@adamo6611 calm yourself
No doubt Our Le Creusets will definitely outlive us all😂
I have a Lodge 6 quart and Love it, smooth as can be, the rim is coated with a matte finish zero cast iron exposed, everything i have baked in it has turned out amazingly!
I have the Lodge (same color) and cook in it all the time. It's one of my favorites. Great for fried cabbage, smothered chicken with gravy and braised pork chops. I have definitely upped my cooking game since I purchased this 5 years ago.
I want the recipes!
Is Lodge made in USA?
@@alicelindborg5096 Yes, it's located in South Pittsburg, Tn and has been working out of that original foundry since 1896. This is where the seasoned cast iron is manufactured. However, the enameled cast iron is manufactured in China under Lodge's supervision.
@@Elisanna-b9s thanks
@@alicelindborg5096 I had bought a Lodge cast iron skillet and a Lodge Dutch oven during the past few months. The skillet was made in USA with good quality. The Dutch oven was made in China and chipped easily on the handle.
Remember also to compare price per use. Buy the best you can afford for your most-used pots
Just found a le creuset D. Oven 4.5 qt for $150, that’s half price. The top is also a uncoated grill pan with the raised ribs. I seasoned the top then seared some ribs in it. Then I transferred them to the bottom for a hour of braising. Took them out for some sauce then back in the top for the final grilling.
2 pans for a $150 bucks of that quality is a steal. It will probably be the heaviest thing in the kitchen when I retire to the RV this summer but with these 2, my good Japanese non stick egg pan and a decent 2 qt sauce pan I’ll have everything I need.
Thanks for the great content.
I have had lodge, it lasted about 6 years, never used it in oven, the outside glaze cracked at the handles, it rusted, the glazing inside cracked and then chipped. I tossed it. I also own and regularly use several le crueset which I’ve had for over 20 years, no chips anywhere .
I had a 6 quart Lodge with enamel that did the same thing. I contacted Lodge and they replaced it no questions. I sent in pics of wear and they replaced it. I also kept the old one. They stand by their products. I haven’t had any problems with the replacement and it’s been about two years.
Thanks! I've never owned either but I'm looking at buying one as a gift, and this was my biggest question.
Unfortunately my Lê Creuset just lasted three years and I will definitely not going to buy cookware from this brand anymore.
@@jesstang2779 :When you say your Le Creuset lasted only 3 years, what exactly went wrong with it? I bought several pieces (USED) at an estate sale in 1978 and it's all still good as new. Hard to imagine anything going wrong with it.....unless it was dropped onto a concrete floor, of course.
My mom has been using an enameled dutch oven for a couple years, and now would like a cast iron skillet. I feel there is much more limited option for enameled skillets, and am planning to get her the Lodge brasier for Mother's Day along with a bare cast iron 10" skillet. Thanks for the video.
Le Creuset puts on 3 coats of enamel while Lodge only uses 2 coats. This is why the Lodge feels rougher, and the LeCruset is glassy smooth by comparison,and it's more resistant to chipping.
I believe Le Creuset also grinds the Cast Iron smooth, unless those enamel layers are really thick 3 over 2 wouldn't cover the roughness of Lodge.
My lodge was chipped like some other found out that it could be easily chipped. Luckily it was minor on the handle. The Le Creuset would probably outlast Lodge but so far during the last few months it did serve my family well.If its life is short I might consider Le Creuset.
I switched to lodge because my le creuset chipped. I’m extremely careful taking care of things my hard earned money buys. Le Creuset wanted to give me a discount to buy a new piece lol not replace like they say. I hardly used my stock pot and it had several chips that just popped out of no where. I don’t like their warranty that they don’t stand by. Lodge works just as good and they are all China enamel with lead. I use my lodge a lot more and it doesn’t have one chip and I’ve had it a longer time frame. I can afford le creuset but I don’t buy it anymore. Not worth paying extra. And I’ve been cooking with both for several decades. Just my opinion and experience.
@@nikis.3339 Chinese enamel doesn't use lead. How would that even work? It's literally glass. Just say you don't like China and move on.
Great comparison. Thanks. Seeing the cooking would be nice too. My lodge dutch oven works great but it is already discoloring inside. I don't think its affecting the cooking yet but my le cruset has not discolored inside.
I have a Le crueset Dutch oven I bought over 10 years ago. Excellent slow cooker and braiser. Was expensive and I'm not wealthy, but worth every penny for that kind of quality.
I also have a lodge cast iron pan. Have it seasoned nicely. Another great tool for frying.
pat cola, you are wealthy and blessed.
@@argeasono3403 Yes my friend I have blessings I don't deserve .
As is often the case... it is often the case that a more expensive product has subtle advantages. Whether or not those differences justifies the cost differential is a matter of subjective judgement. For a lot of people.... the lower priced lodge will be adequate. But if you want the superior product... Le Creuset is clearly superior
Instablaster
Thanks. After watching this video, I bought the Le Creuset 7 1/4 quart dutch oven. I'll pay for quality.
Ebony what size would you suggest for a bachelor? I do like to make chili for the month and freeze it
@@steveisaak4320 Did you get an answer to your question? I m a bachelor and I like to do meal prepping. I bought 6.5qt le creuset Dutch oven. I make soups, stews, chili in a big batch. 6.5 QT size is perfect. Also LC 5.5 qt essential Dutch oven will work for making chili in a batch. I also have 5.5qt size from another brand. The only reason I choose 6.5 qt is because it can handle big piece of meat such as corn beef. When I make corn beef 1 pot meal around St Patrick day, 6.5qt DO can fit all ingredients and leave enough headspace whereas 5.5qt DO looks like it is almost full to the top and I have to keep my eye on it to avoid liquid boiling over ….. Another thing to consider is that if you have to cook for visitors, 6.5 Qt size will be big enough…
Since not everyone has $200-300 to purchase one piece of cookware, thank goodness for
Lodge. It give us, without deep pockets, an opportunity to have cookware that is affordable,
and well made.
Lodge is made in China, that’s why it’s cheap. Le Creuset is an investment but it lasts forever.
@@calisongbird yes, all Lodge enameled cast iron is made in China.
If you were to want the Lodge "seasoned" (not enameled) cast iron, it is all made in the USA.
La Creuset is not made in the USA either. It's made in France.
So.....?
@@leveljoe : Thank you for your input. At 73 yrs of age, my Lodge cast iron is still
with me cooking up delicious meals. I'm of the opinion it will outlast me (LOL). My
Dutch oven and skillets are well seasoned. The stew, chili, and soups cooked in my
Dutch oven are absolutely delicious. I always get a very tender roast or chicken
roaster. I do have an enameled Dutch oven I purchased at Walmart 15 yrs ago
(not Lodge), which is still very much in use. I find it is imperative to take care
of cast iron and enameled cast iron. For enamel it will definitely prolong the life
of the item.
@@HJKelley47 I hope you outlive your cast iron, but if you don't, I'll take good care of it for you... 😉
The key, is that the pan is cast iron. The rest is window dressing. We can pay more for appearances and fine detail (smoothness) it is a personal choice.
I have cast from both companies, I have enameled and seasoned and I use it all, but my favorite is the old seasoned Griswold for many reasons, some of them not related to cooking.
Eat well and stay healthy.
@@calisongbird That does not mean that the Lodge won't last as well. They do and MORE! I have a Tramontina Enameled 7 Quart that was originally recommended by ATK that is actually a little bigger than the Le Creuset, and sold at the time at Costco for around $50 that is just fine. I also have My Great Grandmothers original set of Wear Ever professional pots (THe ones that they sold at house parties) that is now over 100 years old - and with the exception of replacing a few wooden Handles (Which they still sell), they work fine too. LeCreuset is fine if you really need the ability to show off how much you spent for overpriced cookware. Same with All Clad. You simply cannot justify their prices based on the difference today. There are now plenty of CLAD pots out there that will work just as good as All Clad for 1/3 the money. IF you are a good cook, you can cook in a tin can and get wonderful results. ANd if you can't cook, spending 8 times the price for getting something made in France is not going to help. If you really need to show off - watch the Ads from Marshalls to get the LeCreuset at less than half the price AND but USED cookware at Flea Markets too.
This was helpful. When I had to replace all my pans at one time I chose Lodge because its inexpensive and all the pan reviews compared themselves to cast iron so I figured, just get cast iron. Since then I’ve acquired one Le Crueset pot and could not be happier with it. After watching this video I used some stashed away birthday money to buy myself a new le crueset pan . It’s a much slower process but my heart is happier with the fun colors and reliable cooking on the le crueset
After paying $100 for a Martha Stewart dutch oven that lasted a year, then $60 for a Giada DeL braiser that lasted 2 years, I finally put my money on Le Creuset and won't ever buy non LC dutch ovens and braisers again. The quality far surpasses the cheaper versions. The MS and GDL versions wore down quickly, food stuck, they became hard to clean, were way heavier, and the enamel chipped and cracked.
Wow you one hell of fun a cook
With my Lodge, staining was fast and enduring. Followed by chipping. No more.
Never buy cookware with a TV cook name on it. All trash!
@@hawghawg381good advice!
Good to know.
The Le Creuset is beautiful. ❤️
The black cooking surfaces, pot rims and lid rims are matte porcelain. I purchased my blue 6 qt Lodge Dutch Oven at TJ Max for $35 in the USA. A great find and I love, love, love it!
I bought a 6.3 qt oval LC dutch oven recently and an LC cast iron skillet. One thing I’ve noticed-
Because of the superior heat retention quality of cast iron, you can do most things over low to medium heat; I had my skillet on 1-2 on the burner and was easily and quickly searing food. In the Dutch oven, 325F is all that’s needed to stew/braise and efficiently. They clean out easily. I wonder if some people are using too high of heat- I’m doing everything I need to do on low heat. LC all the way.
Have both the braiser and the 6QT Dutch Oven from Lodge and I love cooking in them. My enamel is fine and I have not had issues with many things sticking or clean up. However I do take very good care of them. I have wanted a Le Creuset but it has always been financially out of reach and since I don't have it then maybe I am not missing anything.
Le Creuset's ovens tends to be substantially lighter than the competition, yet the enamel coating is also amongst the most resiliant against regular use and abuse, and personally i think they're also the most beautiful, with the best finishing. In terms of actual cooking, if you pick a competator's oven with a light interior, good sized handles, and can handle the weight difference, then difference in the quality of food from the Le Creuset is somewhere between neligible and non-existant.
I have a large Lodge enameled pot which I now use for dog water because the enamel inside only lasted about a year. On the other hand, all of my Le Crueset pieces are still in good condition after years of use. Expensive, but worth the difference in price.
Pissedoff Chica please don’t do that to your dog! I’m sure your dog loves and trusts you. There could possibly be chemicals leeching into your best friends water. My little boy’s water bowl is stainless steel.
Pissedoff Chica / well I have two years with my Lodge and they still look like new. I am very happy with them and hadn’t have any problems.
@@DrMARDOC You need to chill the fuck out, not everything in the world is full of nasty chemicals that leech out. Cast iron and enamel are both completely non toxic, you need to stop being a little bitch and going around fear mongering just because you're an imbecile who's afraid of their own farts.
Shawn Pitman - You sound fun.
I wonder if the enamel will chip and damage the digestive tract... That's my worry. Thanks for the info
For me, it came down to price. I wanted a nice enameled Dutch oven and on a retired person’s (very) fixed income, there was no way to have a $350 Le Creuset. Instead, I bought the $49 Amazon Basics, and it has so far exceeded my expectations. It cooks evenly and cleans up easily. Even better, there was no cost for shipping that heavy beast with Amazon Prime. In just a few months it has become one of my indispensable kitchen accessories, along with my Cutco chef knife, my Borner V-slicer mandolin, and my instant read meat thermometer.
Check out the Amazon Basics cast iron cookware also fantastic and considerably cheaper.
The exact same situation with me, except I went with a 6- quart Lodge for $45. I just posted a comment very similar to yours.
Norman Morgan I have only purchased two or thee pieces at full price. I have purchased most at the LC outlet, on eBay or mercari for a fraction of the price. Outlet items are mostly first tier pieces and second quality are clearly marked as seconds. Many people in the Facebook group have purchased seconds and have not had issues in terms of quality. There are easy to getting them without paying full price.
Enjoy the Chinese lead. You could have spent $20 more dollars and got a lodge.
@@paintfatpurple7394 Look at Lodge web site. Lodge enameling done in China!
Lodge has one that looks exactly like Le Creuset now! Lodge is amazing cookware &I have several pieces.
I just checked their site, and it the one on their site looks exactly like the one in this video. You can still tell the difference, which I'm fine with, honestly.
ManOnTheInternet I have 2 blue versions of the Lodge ombre dutch ovens and they’re awesome 🤩
@@RPBSpeaks Do you ever accidentally burn yourself because brain thinks "blue is cold"? That's what I am afraid of when buying a blue pan. I love the blue ones, but red somehow already warns me: HOT. And now I want a color changing chameleon pan.
I don't want much, do I?!
@@SwirlingSoul hahahaha 😂 that’s never happened! I’m always especially careful with cast iron because they’re hot all over. I love my blue pots. I have red and black as well though ✅
What I like about Lodge are the classic pieces. You can find an old piece at a garage sale looking terrible and they always clean up. Additionally, it’s manufactured in Tennessee.
I have the same lodge. Whether it's just mine or all. You can adjust the lid to seal or slightly vent by turning the lid. As for the le creuset. It probably is a very good product but a little out of reach for some.
I have the Le Crueset, Lodge and the Extrema cookware and I like all 3 of them.
Lodge, when well seasoned is great for cooking indoors and outdoors!
The easiest to clean, is the Extrema.
I have a Lodge. I can't see the cast iron through enamel on the inside.
Yeah, I have had enamel fail before.
I've owned many le creuset cookware pieces. Most I've acquired while thrifting. I've also used the Lodge enamelled pans. There is a much clearer difference IMO in performance than presented in this video. The coatings used by lecreuset are better and last longer. I've found early lecreuset pans from the cousances era or just after and they cook wonderfully and even though the exteriors are banged up and abused ... they cook perfectly fine. I doubt the lodge pans would cook well after 20 years much less 70. I do think they're overpriced perhaps but there is a major difference between these two brands. If you cook and bake with both you will notice a clear winner. Often there's a reason things cost more.
Also, it'd be nice if a youtuber would compare older pans. I'd love to watch a cousances / creuset VS Descoware video.
Had a set of Cruset since 1984, 45 years, still looking and working great
Math 101...sigh...
🤣
Thanks for the video. Both beautiful pieces. I've had a Lodge 8 qt. Dutch Oven for around 12 years now that has seen lots of use and still looks like new, and it's performance has been excellent.
Thank you for a very helpful guide. I would to love to afford le creaset but not in my budget. However I feel very happy to know that the Lodge is very good too and will be purchasing one very soon. I have subscribed!
I was told by an associate at a Le Crueset outlet that the made for outlet products have small differences. Such as smaller handles.
the enamel quality would be my main consideration. this is where the rubber meets the road for me. once these things crack or chip, i would stop using. conclusion: scared of the lodge quality, scared of the le creuset price. buying neither. great review, liked and subscribed.
I'd love to try the French brands to see what the difference is. I have 1 Lodge enameled and 1 from another cheap company. They're both awesome. I can't imagine the difference is actually worth the price increase (at least here in the States), but I can't say for sure. All my regular (not enameled) cast iron pieces are from off brand names that I found cheap at various times, so I've always figured it's just metal and it's how I use it and take care of it that matters. As long as you trust the company putting on the enamel, go as cheap as you can on these.
You have made a good point about the lip on the lid. I had a cheap imitation of the Le Creuset and I was gravely disappointed because the lid never sealed anywhere as perfectly as the Le Creuset. The sealing is very important especially if I’m planning to cook my food in the oven. The extra height of the lid on the Le Creuset is extremely useful and the Le Creuset has a much thicker layer of enamel. I have had my 4 pieces of Le Creuset over 20 years and they are still in beautiful condition. It’s worth spending the money even if we can only afford one pot at a time. Often one pot is all one needs. I just happen to cook for large numbers of people.
I had 8 Children - and 18 foster/adopted/guardian Kids - have 78 Grandchildren and some great- grandchildren Some day maybe I will cook for large numbers of people like YOU do! I still have my great Grandmothers Cast Iron Pieces - which are well over 100 years old - and still do fine. I also have her Wear Ever pot set - can still buy the wooden handles for the pots. I was a Neuro Surgeon - and can certainly afford any cookware I would want - and still put all the kids through college - and most through Medical School - but this thing about getting super expensive pieces of cookware because if quality is WAY overstated. Face it - the people who claim the LeCreuset Quality is better are correct - for those who want to brag about having the most expensive stuff. But I have no problem cooking Gourmet meals for well over 150 at times using the same pots that have been in MY family for generations - they were NEVER the top of the line - and there certainly cannot be claimed a real need for higher priced stuff - which is for PRESTIGE - not for reality. In the end - the real differences are just not worth the money.
THere are places where buying on price is not logical (Neuro Surgeons for instance) - but pots - they are pieces of formed metal - and a good cook cant use "My pot was cheap" as an excuse - and doesn't need to. Some of my Cast iron - Quality - cost less than a Dollar- New. And some I bought at the local Flea Market.
My 30 year old red Le Creuset is great. Timeless quality.
I have Lodge and Le Creuset and have used both for years. The only difference that I see, is that the inside of the Lodge will stain,not the Le Creuset. It stays new-looking.
I have both brands and have to use Barkeeper's Friend on both to keep them as clean as they will get. Still have some staining, especially on Le Creuset, surprisingly enough.
Yeah, my Le Creuset definitely stains.....
Let It Roll mine too. I cook long grain brown rice in it and it stains. Does a great job, but....
bleach water takes the stains off of mine
Upon closer inspection, the tan interior coating is very thin, and the cast iron is showing through!! Le Creuset? Must be a knock off. I paid I think about 150.00 for the sauce pan......dang.
I can say on the enameling. LeCreuset does five layers of enamel, Lodge I believe does two. That is why the LeCreuset is smoother, why you can see through the Lodge enameling a bit, and probably also a bit of the reason your food sticks a bit more in the Lodge. That being said, it does cost literally about 1/9th what you pay for the LeCreuset.
These show up on EBay all the time at less than half retail price. Ppl get them as wedding presents but only cook with a microwave.
The sheeple then clean up the house and donate them to the local Goodwill, that's where I found mine for $14
@@adamo6611 you and your "sheeple" comments. Inferiority complex much?
"These" being which one? He talked about two brands in the video.
@@SR-iy4gg Both. Some people give Lodge as wedding presents, and some people give Le Creuset. Neither will work in a microwave oven, and people who aren't really into cooking won't understand the benefits of enameled cast iron cookware regardless of the brand.
@@adamo6611 what!?? Good for you!
I purchased an off brand braised because it matched the color of my discontinued Le Creuset. I use it weekly. If they would ever offer one in Cassis again...I’d purchase it. The Le Creuset quality is unmatched.
Ahhhh... I have a Cassis Le Creuset Dutch oven that I bought accidentally (the picture was wrong). I've only used it twice. Too bad they weigh so much or I could ship it! 😁
Andrea Chambliss they are selling cassis at the LE creuset outlets.
I just purchased the Le Creuset thank You this is my first piece 5.5 qt Dutch Oven on Amazon $84.95 tonight a beautiful color of Blues
I had a Lodge, I also have a Staub and Le Creuset, the Lodge was fine for about 4 years then one day while I was cooking with it large spots of the enamel popped off, pot and dinner ruined, thankfully the searing hot enamel flew by but did not strike my face. The lodge is really not at all comparable in quality to the other two which is why it is reflected in the cost. The enamel on the Lodge is very thin.. The Lodge will not last as long as the others.
I know our preferences depend greatly on what we cook on a regular basis / what our personal needs are. And I know that many folks say they prefer Le Creuset over Staub because of the light interior (easier to see the fond development, etc.). All of this considered, do you have a preference regarding Le Creuset or Staub ?
@@frhythms Le Creuset really only because of the lighter interior...otherwise I find them comparable.
@@3kidT Thank you, Tivo !
Lodge enameled cast iron Cookwares are made in China . I bought cast iron cookwares made in France. Quality counts.
I read somewhere that LC and Staub go through double coating. I could be wrong. Percentage of carbon and other materials can slightly vary between different brands' cast irons also. I have Lodge cast iron pan and its less heavier than my artisanal 's cast iron pan.
I've seen many many photos of the enamel cracking on all brands of dutch ovens including Le Creuset, so I just got a lodge.
lifetime warranty
cerhat that’s where I stand as well.. no matter the item there will always be reviews showing flaws. I prefer the non enameled lodge. No chipping worries.
cerhat : seeing?? Where. Did you actually see a cracked Le creuset? If you did then the person who was using it was not looking after it very well. Utensil used for stirring or mixing should not be of metal & even if you use a metal spoon be gentle. Another thing is if you burn something in the pot don’t use a metal scrapper to scrape burnt stuck in food. Soak the inside with hot water & soda bicarb overnight & then with a non metal scouter gently keep working on the burnt food . You may have to keep soaking as per the instruction I gave you a few more times. One has only one self to blame if one is careless. Be very careful if products made in China. Their products are sub standard & will always be substandard. If it is a manufacturing fault & I doubt it with Le Creuset they will check out your pot & refund you immediately.
The Xentric Rebel . Your cousin is a wise person. I neither work nor am affiliated with Le Creuset but having owned pieces for 35 years , I’d say you are making a mistake. Be careful when buying China products because their wares are substandard & one must be careful what goes into one’s body. The presenter in this segment did point out that you could see the cast iron through the enamel in the China product. Is that not cause for concern? Cast iron on its own if not well sealed, rusts. Cheap products are just that CHEAP.
his seems like a comparison between a Rollex watch and a top line Seiko model. IMO, the Seiko will function every bit as well as the Rollex but, the Rollex will give some people more pleasure than he Japanese model, just because it is a Rollex.
The Lodge enameled 6qt Dutch Oven will go on sale for $39 occasionally. Normal price is $59. It's a good deal.
I've been using my Lodge on a regular basis for many years and it's perfect (well, some staining). It doesn't stick but I know how to cook.
I just discovered your channel yesterday and have viewed all the videos. Please post more; you are charming, interesting, knowledgable, and wonderful to listen to. Additionally, I'm very intrigued with french family cooking. Share your talent and knowledge please!
I have both. The Le Crueset is without a doubt the better quality. The Lodge cracks are already on the outside in the enamel after only two uses and I was very gentle not to knock it or bump it against anything. I had already heard the Lodge cracks easily. Although I used a silicon spoon, the interior showed so many scratches when I was scraping up the done after searing. Finally, The deal breaker -- you do have to season and treat the rim of the Lodge pot and the lid. The exposed cast iron will rust.
The inside scratches on the enamel are not the enamel, it's your metal utensils. The enamel is damn hard and very difficult to scratch. I have a Chasseur and clean mine with barkeepers friend and it removes all utensil scratches. All enamel does craze eventually, but that adds to its character IMO/
I have collected 2 braisers, a saucepan, and 6 various sizes of Dutch ovens from Le Creuset in the past year. I only bought the sale ones. NEVER full price. I got a Staub for Christmas last year (and ended up giving it away because I like the lighter enamel because with the dark enamel I couldn't see the color of my food).
I will say... I bought 2 Dutch ovens from HomeGoods that are Cuisinart brand. Those are the two I use; my workhorses. And at a fraction of the price of Le Creuset. I worry less about ruining their finishes and making stains. The quality is not LC, but it's close enough.
I love my Le Creuset. It's beautiful. But I do recommend Cuisinart for a good deal. My 7 qt Dutch oven was $69.99. I couldn't afford the 7 qt LC!
I love my le crueset! The curviture in the le crueset lets you whisk your food more proficient. The quality is unmatched. Sometimes, people will never know the difference in quality cookware, unless you've used it.
The best bet for those who can't or won't shell out for new Le Creuset is look in resale and consignment shops in better neighborhoods and upscale suburbs. Earlier this year I lucked into a Le Creuset grill pan. I bring along a magnet and a magnifying glass to inspect before I buy.
I can say I love Le Creuset and Staub cookware. Looking from a neutral perspective the Lodge is the more cost efficient, but how often would you buy a Dutch oven? As an American I would still go between Le Creuset and Staub - it will literally last a lifetime. Kudo's to the craftsmen who design them. Love the french cookware in general, usually a very high quality that lasts a lifetime. Thanks for the honest review. I do love my Lodge basic cast iron pan; but for Dutch ovens, I'll probably swing for a Staub.
There I no comparison, Le Creuset is a lifetime product. I know it’s very expensive but I’d rather have fewer pots and pans of high quality. Shop at the Le.Creuset outlets and especially look at clearance products at the outlet stores. Alternatively, save up money and buy the LC packages if you are starting out, they can save you a lot. I’ve used LC or most of my life, from childhood really, and I have never been disappointed. I have one Staub pot and one teapot, the enamel is just not the same thickness and quality as LC.
I bought my LC at Marshall. I shall check outlets.
Nice, informative comparison. I have quite a few pieces of Le Creuset cookware. I love cooking in them. I don’t have a bruiser yet. That is on my wish list. Lodge cast iron cookware is supposed to be made in the USA. It is the regular cast iron, not the enamel cookware. Didn’t know that they made enamel coated cookware. I will continue to stick with Le Creuset cookware. It has never disappointed. The only problem I have is the weight of the Dutch ovens. It was fine when I was younger, but now in my 70s, the weight, particularly filled with food, can be difficult for me to handle. But that’s what a husband is for! BTW, where did you get the metal knob? Thanks for the information.
Thomas,
I started cooking when I was 12 years old, I am now 70. Over the years, I have bought many pots and pans of many brands and many pricesa. I have bought Lodge non-enameled cast iron pans (usually on clearance sale or used pans from thrift stores ) but have not bought the enameled ones.
I did not know about Le Creuset pans until one day about 40 years ago when I helped a neighbor cook some spaghetti sauce. She had an old, chipped, much loved and much-used Le Creuset pot. I was impressed how well it cooked the sauce. Unfortunately I did not have the means to buy one for myself for years afterwards. However, about 35 years ago I did buy an enameled cast iron (no markings on pot) tall oval (?dutch oven/roaster?) for $13 on clearance at Cost Plus World Market that still serves me well with no chips or bubbles, although the inside enameling was never as smooth as Le Creuset vessels.
About 10 years ago I was able to buy a Le Creuset braiser at a Le Creuset outlet in Ventura County, California at a very good price, as it was supposed to be imperfect. I have never found the imperfection. I was so impressed that I bought more (also supposedly imperfect) braisers and gave them to close relatives for Christmas gifts that year. All the recipients were very happy!
I also purchased a Le Creuset enameled frying pan for myself. A few years later, my husband surprised me with a large Le Creuset stew(?) pot. I have since purchased the metal knob and use it for high heat cooking. I have no cracks, or chips in my Le Creuset pans. Each item was well worth the money.
If I ever need another enameled cast iron pan, I will only buy Le Creuset. d in my opinion, Le Creuset is unbeatable, and the smartest place to buy Le Creuset is at the Le Creuset outlet store.
By the way, I do not and never have worked for Le Creuset. I just love their products.
I heard that Le Creuset bakes their enamel coated cast iron to such a high temperature (800 degrees) that it seals them and no chemicals come out and get in your food when you use it. Maybe Lodge does the same but I'd like that verified.
Le Creuset lost it's mojo some years ago. I'm an old dude and used Creuset for decades. No more. Quality down and their coffee presses have terrible workmanship. Casserole dishes and pots lose their glaze within a year and show pitting. Hope this helps you choose . Peace....
As I write this comment, I am cooking something in my Le Creuset braiser. I absolutely love it.
Your video is very informative. You provided useful information and compared all the important aspects of both brands in an impartial manner.
Lastly, I am now very pleased to have confirmed that I have been pronouncing Le Creuset correctly.I pronounce it like you do, even though I am not French.
Thanks for a great video!
Merci Olga! Thanks a lot for the kind words! and congrats on your french pronunciation skills! 👏👏
I am hoping to be able to make more videos soon. If you think of another "Frenchtastic" topic you'd like we to share on this channel, please let me know!
Maybe next time, I will use a Staub dutch oven.. but i am sure that you pronounce "Staub" the perfect french way already 😀
Lodge, an American company that manufactures its enameled cast iron in China
and passes on the savings. Le Creuset, a French company that manufactures its
enameled cookware in Thailand and charges you as if was manufactured in France.
I have used both. No difference as far as I can tell. Buy Le Cruset for the name, Lodge
if you appreciate value.
more like Lodge if you are intelligent people, Le Creuset if you are Sheeple.
I have tried Le Creuset too (bought at the Goodwill for $14) and there is no difference with my again Goodwill $7 Lodge
Le creuset manufactures it’s cast iron products in France and its stoneware in Thailand as far as I understand.
That is sn untrue and brutally dumb Statement. Le creuset manufactures in france.
A friends lodge broke within 2 years even though he is a hobby cook and takes care of his Equipment. I have my le creuset for 13 years and looks like new. Quality pays off in the long run. In addition, we have compared the dishes. A good cook will always see the difference in heating speed, save and how even it is.
enjoy your lead poisoning
Ulic Longford cast iron is made in France. They only manufacture their stoneware in Asia.
I have an oval Le Creuset Dutch oven and used it since 1994. I started making bread in it and decided to get another Dutch oven for baking. I bought a round $60CAD Dutch oven from Amazon and it’s been shockingly good for that price. I only use it for bread but it’s being used 475F all the time.
Le Creuset has a Bread Dutch oven with a domed lid
I would have liked to hear some examples of what dishes you recommend to make in this shape/profile of enameled cast iron, as well as only comparing the two.
For the black plastic and metal lid knobs, I have both, and they both have pros and cons; the metal can withstand a higher temp., but the black is also quite high, and a user may prefer the ergonomics of its shape as well as the “cool-touch”.
I have personally...about 3 round Le Creuset “French Ovens” , they call them here; one pretty large, the other a bit too small, and one a better middle-size. Also, I received a largish oval-shape from my friend who looked in my cabinet, said I Did not have any, and chose it for me. I also have a beautiful smallish Staub oval in blue...and a smoky graphite colored “tall saucepan”-shape Staub as well! They are coming out of my ears, a bit! But, I still had some interest in this profile you are showing, because it had been specially requested by some friends who were getting married, and I bought it (full price! Usually I use a clearance or other outlet promo price opportunity!). Since then, I am curious about having this shape.
I would like to say that I am personally an American, but I do not trust Chinese-made lodge AT ALL! I enjoy trusting fine craftsmen of Europe, and the materials they source for construction, for my food-prep items. It’s a famous story that cheap Chinese-made toys and candies in “dollar stores” here are always being found to have lead or arsenic or some other awful thing. I am also concerned about human-rights considerations related to working conditions, compensation, and minimum age of workers in manufacturing, and I am inclined to trust Europe-based manus to be following better protocols on those aspects than China’s, on the whole.
My other recommended point for people getting interested in French cast-iron, but perhaps fretting over color-choice, especially in light of the price, don’t worry too much about it! The best is actually to have multiple colors rather than only one, because they are easier to “spot” when you want to find the right lid or etc. also, about 90% of them “look good together, so if you grouped any random 3 colors; most of the time they make a nice color story. Maybe 1 or 2 in five “random” sets of 3 would have an “off” color, but you will not have a problem. Just check them next to each other as soon as you have two already to make sure the 3rd isn’t “looking weird together”; you will have no problems. The colors you were most unsure about will become your favorites. The classic “crucible orange” gradient or whatever they are calling it is so gorgeous the more you get to use it. Grows on you.
It took me a while to get that he was saying “enamel” and not “animal” LOL, but I love his accent! And great review, very helpful!
With regards to the lids, the Le Creuset has the best lid ( of course ) because it is more dome/bell shaped. This allows for the steam to be transfered back to the pan in a more controlled manner as it will roll down the lid this also creates a vaccumn of air moving in the same motion as the condensation of the steam, cooking more evenly Think convection before convection was a thing. The air is being evenly moved in the braiser.
This is the point where this guy lost me. He couldn't explain how one's lid shape would make a difference over the other where it is actually a somewhat important difference.
I recently bought a 5 quart size Dutch Oven myself and so as I watched this video, I kept pausing it and running back to my kitchen to see what mine was like compared to these two that you are reviewing. Mine is purchased in Canada and is the "President's Choice" brand. Mine has a Stainless Steel knob on the lid and seems to have more of the shape of the Le Creuset lid. I think my enamel looks very smooth and so it will be interesting to see how mine performs I got mine and a very good price promotion. I see that the one I purchased was made in China. I have had a Le Creuset oval shaped one when I lived in Spain some years ago and really used it a lot. Thank you for an interesting video, I learned a lot.
I have the same Lodge. I use it almost everyday and love it. Brought mine from TJ Maxx for 39.99. So check your local Marshalls and TJ Maxx.
yeah agreed in canada we also have homesense which usually has higher end kitchen stuff like le crueset, staub, etc.
I also saw a Le Cruset at Marshalls! Once, tho.
Bought the blue Lodge at TJMaxx today 🙌🏼🙏🏼 Love it!
Bought my Lodge at Costco and love it.
And HomeGoods. I saw them there yesterday. As well as discount Le Creuset.
Thank You TFFC. I have both products . When it comes to brazing or baking bread in a Dutch oven. , a tight lid seal is important . I use parchment paper to seal my less expensive D.O. but both are work horses in my kitchen . Saddle up and cook.
I ended up getting the staub one. Im so happy with it
Staub is an excellent choice. Minor difference to Le creusset
@@pmue437 in France, lots of ceramic shops prefer Staub over Le Creuset
Thank you for mentioning the le creuset outlet! I didn't know that was a thing and it turns out there's one near me!
Le Creuset all the way! I love good quality.
Thank you! I’ve used and loved le creuset for years. I’ve always wondered about the quality of the lodge.
Great video. I have used both brands and if money wasn't a comparison, the Le Cruset wins hands down. Just a few of my own personal use and personal observations:
~ the rounded edges on the Le Cruset dries quicker than the flat edges Lodge and is also stronger.
~ when cooking alot of pilaf or soups, I prefer the Le Cruset more deeper and rounded lid. The rice fluffs up into a mound under that lid and the steam from the soups drips better back into the pot when opening on the Le Cruset.
~ the enamel on the Le Cruset to cook on is incredible and super easy to clean.
~ the Lodge however is a better looking pot though.
The Lodge chips around the top edge easier than Le Creuset and Lodge has hot spots. I do not know what the warranty for lodge is but La Creuset has lifetime if not abused or misused.
The Le Creuset warranty service is second to none! Here(with pernission) is a recent email I received from a cooking buddy:
"So, I was telling you about the Le Creuset braiser that you and I shlepped down to Wrentham for me to buy at the LC outlet store? And for nine years it has lived on a back burner of my stove because a) I used it a lot and it was too heavy to keep putting it away and taking it out, and b) it looked so nice and gave a colorful focal point for the kitchen. And then one particularly off-kilter evening as I was making dinner, I turned on the wrong burner and my beautiful empty braiser was subjected to at least twenty minutes of the highest heat a large electric coil can give off, before I realized what I had done. Result: one irreparably damaged pan. The inside enamel lining was all crazed and there were spots where the finish was flaking off, and outside there were burn marks on the bottom, neatly replicating the electric coil pattern. I knew that LC had a lifetime guarantee, but that exempted damage caused by “abuse” such as leaving an empty pan on a burner set to high. But I didn’t know what to do with 16 lbs of chipped enamel cast iron - can it be recycled? So I called LC Customer Service and was completely honest with the nice lady who answered and she agreed that I had voided the warranty. But she said if I returned the whole pan (lid and all) to them, LC would send me a coupon for a replacement at 65% off the LC online price for the same pan.
Woo hoo! I packed up the braiser and lugged it down to UPS and waited for the email telling me I did not qualify for a free replacement under the warranty, but attached is a coupon for 65% off a replacement braiser. That was June 10, and I was told to expect it around the end of the month.
So I am doing some random doodling at my desk this morning when the door buzzer went off and I answered and it was UPS with a package. LC had sent me a brand new braiser, after all! In the same color as my old one, even though that color has been discontinued! And in an updated version with wider handles and the new knob that withstands higher heat in the oven! So hApPY!"
Wow! that is amazing customer service! 👏Le Creuset!
I have a beautiful oval le creuset casserole that is very large. It developed a crack . Guess what - no lifetime warranty!
@@karenkessin4135 Cool!! I love a good company
I have an extensive collection of enameled cast iron cookware. I love love love Le Creuset; it’s incredibly made, truly heirloom quality, and I always thought that nothing could beat it. Then I discovered Staub. All of my Staub pieces seem just a bit more robust than LC. The interiors are black, so they don’t discolor/stain like Le Creuset can (truthfully my only complaint about Le Creuset). But, then again, the darker interior of the Staub means it’s more difficult to judge browning of ingredients. Staub seems to go on sale more often than Le Creuset, though.
Norman Morgan can you bake bread in your Amazon Dutch oven? Will it withstand 450 degrees? Thank you, appreciate an answer. 🥰
Lodge has served me well for over 5 years. But I really want a Le Creuset when I need to replace it.
Me as well love mine..
But isn't it a major point of cast iron that it never needs replacing?
@@Richie_P Enameled cast iron in this Dutch oven has a coating that chips and breaks. Regular cast iron does basically last forever, though.
I have a Lodge Dutch oven. I use it quite a lot. It lasted about four years of heavy use. That doesn't sound great, but given the cost delta, I could buy about 12 years worth of Lodges for the price of one Le Creuset. Looking at eBay it does look like the LC enamel does discolor after some time, no different than the Lodge. I'll stick with the Lodge.
Lodge enamel is sprayed on in China where’s there’s no regulations.
I have a Lodge because I can not afford Le Creuset. It’s fine for my purposes. I would love to have a Steinway grand piano, but I had to settle for a lesser name, which is also fine!
Thank you for giving us your time. Very informative.
Thank you for this video. I always wondered what the difference were and now I know :)
differences were...or...difference was...sigh...
@@michaelehrhart9670 OK, how about differences are. Because they still exist.
Lodge if you are on a budget Le Creuset if you can splurge a little for better quality. Both are really good.
Le Creuset - hands-down, no-brainer. I own many pieces. Absolutely terrific cookware. Downside: COST. Very expensive.
Unfortunately, cost does matter.
That le creuset is sooo beautiful
I treated myself to a 3.5 qt. Le Creuset braiser last year as a retirement gift and really enjoy it but they are way too expensive for some people to ever be able to purchase . My son kept telling me about Lodge enameled cast iron and how pleased he was with it so I decided to purchase a piece strictly for comparison. I went with a 5.5 qt dutch oven for 39.94 and absolutely fell in love with it so much so that I purchased a Lodge oval 2qt casserole for 44.90. In hindsight I would have foregone the Le Creuset and just stuck with the Lodge. The Lodge is a beautiful piece, great quality, great price and performed just as well as my Le Creuset. You can buy Lodge from Walmart and if there is a problem with you can take it back and exchange it. I'm 65 and not interested in acquiring heirloom pieces to pass on to heirs. At the price I paid for my Lodge Dutch oven I could afford to replace it every few years should the need arise. My son has had his Lodge Dutch oven for about 6 years and it's still in excellent shape. Don't feel bad if you can't bring yourself to spend the money on Le Creuset. $ 39.94 Lodge Enameled Cast Iron Dutch Oven www.walmart.com/ip/Lodge-Enameled-Cast-Iron-5-5-Quart-Dutch-Oven-in-Red/647826350 The Lodge Casserole for 45.00 bucks www.amazon.com/dp/B07GVPV2YL/ref=dp_iou_view_product?ie=UTF8&psc=1
The proof is in the pudding. In other words, test them out when cooking.
Another option is Tramontina. I recently got a pleasant surprise when shopping for an enameled Dutch Oven and went on their site finding a 7qt for 45$ a huge savings over buying one at a store where they were charging close to 200$ for the exact same piece. Great video!
I have 3 tramontinas that I got at Costco. They are dreamy! And just as good as my expensive Staab.
The outer coating ( the finish) on my Lodge became dull very quickly, not so with Le Crueset.
I bought my Le Creuset on Facebook market used. It's my go to dutch oven for baking rustic bread and stews. I've since bought two smaller pieces on Facebook/Craigslist, because I love the quality.
Excellent comparison! Thank you!
I bought an enamelled Dutch oven from Aldi for £25 5 years ago. I cook in it everyday. I may invest in a le creuset but I've been saying that for 4 years now. 😂
I just bought my braiser from Aldi for 30 dollars. It looks just like the Le Crueset.
@@betweenfriends4467 they're definitely very good. What's the brand? Mine says crofton. I wish I could compare it to the le creuset but it's to expensive to buy 😂
It's a Crofton. Absolutely beautiful.
@@betweenfriends4467 mines rusting a bit on the edge of the lid now. Otherwise it's been excellent
That's good to know.
I have two Dutch ovens, one of each brand. I use my Lodge for soups and stews because it has a more rounded inside and makes stirring more comfortable, easier. The Le Creuset has the bigger flat surface in the Dutch oven so I use it mostly for searing meats. I cannot tell the difference in performance between the two. Both have held up beautifully.
The non-enameled Lodge is made in America, in South Pittsburgh, Tennessee. It is made to be cheap, all with machines, unpolished, raw casting. But a 12" skillet costs just $24.90 (here in the USA) as opposed to something that is polished smooth (Like Field Company, Smithey Ironware, etc) where a 12" costs $195, $200. Lodge makes their stuff cheap, and they sell A LOT more than any of those companies that sell the polished or the enameled stuff.
Thanks for this video. I just purchased a 7.25 quart Dutch oven (Le Creuset) and a braiser will be next.
I guess the biggest difference is that the French brands are actually made in France compared to the American Lodge, which will mostly be produced in China. That also explains the huge price difference.
Well then don't buy the Le Crueset Stoneware cause hey are made in China!
Je P false
@@Kliatsis You are Wrong! Probably should look it up yourself before saying someone is false! Here go to Le Creuset Website and click on any stoneware and look at the Country of Origin. It states "CHINA"! Here you go of one example. www.lecreuset.com/mini-cocottes-set-of-4-1
Enamel cokwear made out of US and France...inviromental reasons for both.
Lodge Cast Iron cookware with NO enameling is made in South Pittsburg, Tn. That is the classic Lodge cast iron. Versatile to use inside, outside over campfires or stoves, on wood-burning stoves, etc. Use and love for generations!
My wife found a brand new Lodge deep Dutch Oven for $5.00 at Goodwill. I’ve used it just about every day since she brought it home a month ago.
I would very much like to see a comparison between Le Crueset and Staub, please.
staub rules....
Bought my Le Creuset in 1983 and I still use the Dutch pot and paella pot. They come with a lifetime guarantee. In 37 I have only had to return one piece and it was replaced at no cost to me.
You are fortunate to have them!
I've had my Lodge dutch oven for probably close to a decade. The enamel is starting to wear and it is losing its non stick properties. It's not a deal breaker, but I can tell that the pan quality is degrading after a lot of use. I would like to find a discounted Le Creuset, maybe secondhand somewhere, to see how the quality differs over time.
Tiffany, I bought most of my LC pieces at an estate sale 43 year ago (yes, USED) and it's still great. For 5 nice pieces I paid TOTAL under 50 bucks.
I have Lodge cast iron frying pan and round pancake griddle. I also have Le Cruset braiser and Dutch oven. They all work well. I think for just plain cast iron for the stovetop, Lodge is great. But for all around workhorse pans, the Le Cruset is the way to go.