I was given a Lodge as a Christmas gift about a dozen years ago.
I've been pleased with it. It doesn't get used a ton, but it's great to have when I need it.
Richard Chrz I was part of the Misen kick-starter for their enameled Dutch ovens. I really like mine. The lid has handles on the side instead of a knob on the top, so it can be used as a braising pan by itself. The DO is lightweight and works very well! It gets used often. It came with a silicone lid also. They are on sale 20% off right now. Here is a link: https://misen.com/products/dutch-ove...41967929983057
I also have several pieces. I have one Staub pot, quite beautiful, but had a lousy experience with their customer service and vowed I would never buy Staub again. Not that I think they are not good pans, they are, but the customer service was not only rotten but insulting. I mentioned it in Tom's thread about his Boos cutting board. I still have it, and it's interesting lid (not at all like fzxdoc 's pan, I think it one of their more "decorative" lines), and I still have it although it is now an expensive dog water dish. I have several pieces of Le Creuset, a 3 pot set I bought while working in the middle of the night and having a little bit of lull around 3am. I was killing a few minutes, and saw them on one of those "deal auctions" online, for cheap, and in my fav color. I use them all, frequently, and very happy with their service. I also have a Le Creuset enameled cast iron wok, that has a flat bottom so works perfectly on my induction cooktop (I have a regular carbon steel wok, but it is rounded and doesn't sit on the induction coils well.) It is also extremely heavy, empty, and I can't hardly lift it at all if there is food in it. I have an enameled paella type pan that I really like, bought from EBay, I think the brand is something like Technique? I have two pieces of Chrissy Teigen enameled cast iron, that I think is sold at Target?, which I got in a work gift drawing about 4-5 years ago, and which I like but they are impractical pots for me, and a bit redundant of other things I have. I used a time or two, and am planning to gift back out there when the opportunity arises. They are also pretty heavy for their size. I'm thinking there is something else, but drawing a blank right this minute, it's a red dutch oven type pan that I'm not even sure I still have.
BTW, I was planning to likely sell the LC wok online, and either donate or regift the CT pans, so would be happy to unload here if anyone is interested. The LC wok is blue, with non enameled inner surface. The LC 3 piece set I like so much is spring green with white enameled interior. The CT pieces are teal, with non enameled inner surface, and the paella pan is red with white enameled interior.
I am not at home, visiting a relative for a couple days, but will be home tomorrow and will edit photos into this post.
Edit: I realized this will be very long, so I opted to make a second post, down at the bottom of the thread.
Last edited by acorgihouse; October 12, 2025, 08:45 AM.
OK, I apologize for the delay. I got home later than expected, had a football game to watch, and had a longtime friend I only communicate by internet (she lives in Italy) who was visiting in US. So we "chatted" for 5 hours (!) on actual voice phone. Imagine that.
So, these are most of my experience with enameled cast iron, some enameled inside and out, some only on the outside.
For starters, my absolute fav are Le Creuset. Hands down. I love these green ones, a set I bought in an online auction, during a middle of the night lull at work, when I was bored. Fantastic investment, no idea what I paid, but I use at least one of them most days. The skillet is 9", they are heavy but not horribly so, and the two pots are enameled inside and out, so I put in dishwasher with no issues. Love, love. I also have a blue LC wok, not enameled inside, which is so heavy I quit using it. Bought because it has flat bottom, to use on my induction, but now I have better choices so it is waiting for me to unload in some way.
The teal colored are a group I got in a gift thing at work, I have used them barely, they are the Chrissy Teigan line from ?Target. I like them, they are much heavier, however, and redundant of other things I have. They also have both enameled interior, and non enameled interior, and cook very nicely. If I didn't have the green LC, I'd keep them and be using them, but storage...
Also, they are heavy enough that you can see, I try to place them along the edges of the stovetop so they have some support other than the glass cooktop. This photo made me a little nervous about that.
The paella type pan is not so heavy, cooks very well, and has enameled outside and innards. Very easy to cook on, and to clean, and given the in/out enamel, I also put it in the dishwasher pretty cavalierly. I didn't know if it would produce that crusty stuff on paella (I had just come home from Spain, and was ruthlessly picky) but it does. Got on EBay, not cheap exactly, but less than I would have paid in a store for new. The brand is Technique.
The gray pot is officially made by Staub, but seems to be a copy of a Dansk design? Don't know about that, but I thought it was quite beautiful. It is enameled inside and out, lighter than you'd think, but I only used to cook once. I made soup, used a wooden or silicone to stir (I do that with all of these), and washed by hand. While it was upside down on a towel, drying, there were a couple of spots in the interior that bubbled, and left exposed bare CI. I contacted customer service, sent them same photo, and they told me this was "clearly customer mistreatment" and refused to replace or refund. Left a bad taste in my mouth, and I vowed not to deal with Staub again. You can't tell, but I clear nail polished the two open spots, and turned it into a very nice dog water dish.
And, just for the heck of it, given I was photographing at the stovetop, this is my sweet little cast iron teapot. No enamel, I have no idea what the hammered surface is, but I've had it for years and really just love it. Cutie.
So, my humble opinion, FWIW, is hands down Le Creuset. My allegiance is very clearly Le Creuset, if you can find at a good enough price. Karen
Oops, left off the LC wok. Beautiful pan, but so heavy it makes me nervous on my cooktop. Even balanced on the corner, just long enough to snap a pic, makes me a little sweaty.
Last edited by acorgihouse; October 12, 2025, 09:28 AM.
yakima, I have stuck in my head "Japanese", can't recall why. I've had it probably twenty years, and honestly, don't recall where I got it. I think I bought it from an online organic produce seller, but don't quote me as I'm not sure. It has a mark on the bottom, but no words, and is the perfect size for 1-2 cups of tea.
22” Blue Weber Kettle with SnS insert
Kamado Joe Jr with Kick Ash Basket
Char-Broil Smartchef Tru Infrared Gasser
Anovo Hot Tub Time Machine with Custom Hot Tub
Grill/Smoke/Roast = SnS Grills Kettle + SnS Deluxe Insert & Drip n' Griddle
Grill/Smoke/Roast = Hasty-Bake Gourmet Dual Finish with HB rotisserie and Grill Grates
Smoke = Weber Smokey Mountain 22.5"
Pizza = Blackstone Propane Pizza Oven (Stacy's, but she let's me use it sometimes)
Indoor Cooking = LG Studio 30" gas range
Camp Cooking = Coleman 2 burner white gas stove
Thermometer = FireBoard FBX2 with 2 ambient and 6 meat probes
Thermapen Mk IV = Light blue
Thermapen Mk IV = Black
PID Controller = Fireboard Drive + Auber 20 CFM Fan (FB gen 1 fan)
PID Controller = Fireboard Drive + Fireboard 20 CFM Fan (FB gen 2 fan)
Knives
Wusthof Classic Ikon set: 9" carving knive, 2X 8" Chef's Knife, 7" Santoku and three utility knives
Kamikoto Kuro set: 7" Santoku, 6.5" Nakiri, 5" Utility
Amazing Ribs Brazilian Steak knife set
Favorite wine = whatever is currently in the wine rack
Favorite beer = Sam Adams Boston Lager or Shiner Bock
Favorite whisky = Lagavulin Distiller's Edition 16 year old single malt
Best Cookbooks - Meathead's "The Science of Great Barbecue and Grilling", Chris Lilly's "Big Bob Gibson's BBQ Book", Aaron Franklin's "Franklin BBQ", Raichlen’s “Brisket Chronicles”
Current MCBS - Momofuku
Current fanboy cookbook - "Chasing Smoke: Cooking Over Fire Around the Levant"
We have a Kirkland 6.5 qt that is “Made in France” and a Le Creuset 5.5 qt (obviously made in France) that is actually a licensed Star Wars piece with Darth Vader on the lid (yeah, I’m a Star Wars nerd). Have had them for 10+ years and cook in them A LOT …. Chili, curries, chile verde, boeuf bourguignon, coq Au vin, beans of all sorts, and pretty much anything else that needs cast iron Dutch oven and has to deal with alcohol or acidity. I can absolutely recommend both.
Also, I’ll note that Made In has an enameled CI line, but I’ve never used any of it. But I totally love my Made In cookware, thus me pointing this out.
Mom gifted us this one a few years ago...it's 6 3/4 qt.
We're very happy with it. I want an oval one too...but am to damn cheap to pay for it and I'm always on the lookout on FB Marketplace...
I have a 4 qt Staub cocotte in graphite grey that I love, but my understanding is their customer service for damaged CI is pretty bad where Le Creuset tends to send replacements out more readily. I think that is why you see so many messed up ones on EBAY.
I don't love the handles on the cocotte because they are so small. If you get your fingers in there and accidentally lose control of your pot while washing it, it can be kind of painful. It is a minor issue, though.
I use my cocotte all of the time. I got it on sale for $99 at Xmas during the pandemic. It is now $370.😕
I like the black interior as well and wanted it because I hate the look of the stained white interiors. With the Staub, you might see a white residue left behind if you have anything that has stuck to the bottom while cooking. I just use a bit of barkeepers friend and it cleans right up without excessive scrubbing.
Last edited by Carolyn; October 13, 2025, 12:33 AM.
I must be the only one with Tramontina. I'm a Sam's Club and Costco freak, so I picked up 3.5, 5.5 and 7 quart dutch ovens from there a few years back. I have no complaints. I've also got 3 Tramontina stainless steel frying pans that I love.
In Dutch ovens have Le Creuset and Merten and Storck. The LC is heavy sturdy. The M&S is about 1/3 lighter weight but also very sturdy. I find myself reaching for the MS more often than the LC. They perform about the same, but I like handling the lighter M&S better. It is made in Germany and is well built.
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