Do try to find an Aldi brand ! Crofton... They recently had blues and grey. For $29.99, it cannot be beat.

Beckysharp, why do you think it's risky to bake bread in a better/more expensive pan?

I just wasn't willing to try my Le Creuset in the oven at 500 degrees : ) , esp repeatedly. Living in rural western Canada, prices are high and choices are limited, so I tend to be overly careful with things, esp expensive things...

And it's worked out well having a separate dutch oven just for bread, because often I'll make soup or stew plus bread.

Also, in what way has yours not held up very well? I'm very curious.

It's a KitchenAid, with some flaking inside and out and chipping, in part because the lid doesn't fit properly, and the enamel inside has stained at the bottom because it's never cleaned up as well or as easily as the LC. I suspect the enamel coating just isn't as thick on this one.

I also have my mother's old Descoware large enamelled cast iron gratin/roasting pan which is lovely to use.

Wishing I would have grabbed one of the Aldi ones to try. Do I need two!?

Those of you with more than one do you just like having a variety or do you sometimes use multiples at a meal?

I went through this dilemma a few years ago and ended up with a red Lodge. I'm very happy with my choice and use it maybe 6-8 times/year.

I like different sizes. I don't always want to make a vat of food. I believe one is around 7 qt and the other around 5 qt. I didn't need the smaller one but it was $20, a pretty color, and works well for the parmesan & cracked pepper no-knead bread that we love.

The only time I use multiples of cast iron is when making pan pizza. One in the 15" for the kids and one in the 10" for DH and I. CI performs best in the oven, IMO, and I can only fit one pot in there at a time.

I use my Le Creuset pots and pans often. However, except for the cast iron grill pan (actually that one is Staub,) I don't find a reason to use them, aside from the fact that I like them. I see no difference in braising and soup making between my stainless cookware and my cast iron wrt performance.

PS My LCs are giant sized, so that is one of the reasons I reach for them.

I bought my mine to make Whole Venison Shoulder in a red wine reduction sauce.

I have two Calphalons that I bought at Home Goods for well under $50. Home Goods will often have Le Creuset, and I’ve seen sales from Staub direct recently.

My cast iron dutch oven isn't enameled, just old school black cast iron. Mostly I use it for pot roast.

I just read some Lodge reviews and there were a lot of complaints about chipping. True?

Don't buy the "new" Lodge. The old Lodge is fine, but I don't think it was ever enameled. One of the estate sale companies just listed an old Griswold Dutch oven for $175

.https://www.facebook.com/looseendsbymj/photos/a.2419855814726361/2419859841392625/?type=3&theater

I have the Tromatina as well and love it. I don’t use it as often as I thought I would though. Mine is gray and I bought one for my DD as well in a beautiful teal color. I’ve had both kinds and prefer the enameled.

My enameled Lodge Dutch oven is well used. No chips, no problems. I treat it as I treat most other cooking pans (hand wash- mostly because my dishwasher is full of other stuff).

Is "no name" an actual brand or just what you call a dutch oven without a discernible brand stamp?

Bunny, it's actually got the name of the grocery store brand printed on the lid - PC.

I just got back from the closest Winners/Homesense and they had a large Le Creuset casserole for $250. I think I will keep checking back to see if they get in any of the size I want.

There are two versions, I believe: true Le Crueset , branded made in France and the unmarked at outlets,/Marshall’s that’s made in China? Is there a difference?

I have a Copco dutch oven. It's more than 50 years old, and I use it for all sorts of things. Cooks like a dream. There's one (used, vintage) on ebay. I'd snap it up.

There are two versions, I believe: true Le Crueset , branded made in France and the unmarked at outlets,/Marshall’s that’s made in China? Is there a difference?

I believe that the enameled cast iron is still made in France. The stoneware is made in China. That's true regardless of the retailer.

We've had our large Le Crueset Dutch Oven for over 40 years and use it frequently for soup, chili, spaghetti sauce, pot roasts, stews, braising etc.

DH has been using it for baking bread so we replaced the original phenolic knob with a stainless steel one.

We also have a smaller Staub Dutch oven.

it's actually got the name of the grocery store brand printed on the lid - PC.

daisychain, I don't know what this means. What grocery store?

Sorry Bunny, it stands for President's Choice. In our province the store goes by the name of Super Store, but it's brand name is President's Choice.

This is the one I got my daughter, it’s a toofer deal for 75.00 on Amazon. She and her husband cook in them all the time; but they are hand wash only.

I’ve seen mention of the Lodge ones chipping but that hasn’t been an issue with mine. Hoping it never does.

I used to be very active on the cooking forum and every year there would be an announcement that the dutch ovens were on the shelves at Aldi's. I had never been to an Aldi's but these pots got such ringing endorsements that I wanted to see them. I bought one for $29 or $39, and it has held up faithfully to years of heavy use. It's not as pretty as it was on day 1, but I could also do a better job cleaning it. (baked on spills on the outside.)

Daisychain, watch KitchenSmart for Le Creuset sales in Canada. I bought one for my niece for a wedding shower a few years ago and got a good price. Also watch Winners and Marshalls. I passed on a light blue Le Creuset at Marshalls earlier this winter - on clearance even - went back for it and it was gone. :(

https://www.kitchensmart.ca/products/le-creuset-cast-iron-4-5-qt-4-2l-round-french-oven

Oohhh - I like those teal green ones. I also looked at the Lodge and they have some nice colors too. I think if I were to get another one I would try one of these brands. It's hard to stomach the price of Le Creuset especially if you don't get some kind of significant discount.

You can also find Staub on SierraTradingPost and at Tuesday Morning, but the clearance section of the ZwillingOnline store is the best bet (from time to time there is a 20% off extra coupon). Their sister brand, Fontignac, is sometimes also available at STP, Tuesday Morning and their online store. That factory was the one that used to make the highly regarded Costco variant. They also used to make some things for Ikea (I have an excellent fondue pot), but I think that also has ended.

You can find the enameled Lodge at the STP/TJMaxx/HomeGoods on a regular basis.

For Le Creuset, the best deals are another price point above but are found in the clearance section of Williams Sonoma.

Early on I had a Martha Stewart one -- it chipped everything you used it. I think eventually they stopped selling that one and switched factories. This is the most common complaint of some of the lowest priced variants.

I have round and oval Le Creuset, Staub and one Fontignac in a variety of sizes.

Daisy, there is absolutely no need to spend a lot on a dutch oven. We have both a Lodge and an almost 20 year old Emeril Lagasse stainless steel dutch oven.

The Lodge is just too heavy for me and cumbersome to clean. DH uses it though. My SS looks brand new and I even put it in the dishwasher and I'm not supposed to. The pan is a bit heavy but manageable. If I burn something it's easy to clean after soaking in hot water for a few minutes. But I've rarely burnt anything. It comes with a clear glass lid which I love.

Amazon ships to Canada, doesn't it? If s&h is pricey, take a look at Amazon's Stainless Steel Dutch Ovens and read the reviews. If you find one you like, you might be able to buy it locally.

Calphalon is a great brand. I have some of their pans.

Seriously, save your money and get something just as good!

ETA: I forgot to mention if you plan on using it in the oven, then ignore what I said about the SS with glass lid and get a cast iron oven. :)

I love my lodge, but the handle was not good for artisan bread as the oven is set at 450...so I started looking for a new one, but then asked DH to see if he could find a handle...replaced it with a metal one for a few buck and a minute of his time, and I'm delighted...just have to remember to use the pot holder now when I grab the handle!

Make sure you get one large enough for your purposes...for bread, it needs to be 5 qt or more.

I have a 7 qt. Calphalon non-stick anodized aluminum Dutch oven, and I don't think I have ever used it. I have two pressure cookers (that came with one lid) - one is very deep - and I use that instead of the Dutch oven. It will not go into the oven, but I guess I never make anything that needs to go into the oven with a lid. I also have a crockpot that I never use, and it lives in the garage, where I should probably store my Dutch oven. I never make beef stew, and so I probably do not need a Dutch oven. I never braise anything either, and we cook outdoors a lot.

If I were to make a stew, it would be fish or seafood, and I don't think that is cooked in the oven.

I could probably use it to make grits, since I bake those like a casserole. I might try that the next time I make grits (which is at least twice a month), but I'm afraid my Dutch oven may be too large.

I just remembered that I do use my Dutch oven for deep frying, but that is about it.

This is the one I adore. Of course it doesn't hurt that it is my favorite shade of blue, lol. It is good with the knob that came on it to 450*. I don't use it everyday, but when I do, it is just what I need. cast iron, coated inside and out, inside is very important. That means that tomatoes, vinegar, ect doesn't affect the taste.

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

I liked it so much that I bought a smaller round one for different dishes. I also have a round cast iron dutch oven that is not coated for frying.

daisychain, The Bay has a flash sale today which might be worth checking out.

Thanks, becky! There is a Cuisinart there that is within budget. I'm going to go check reviews and see how Cuisinart stacks up.

If anyone else is looking, we ended up finding a Staub for 50% off on the Zwellinge website. My DH just ordered it. Can't believe it's been a whole year since I started looking for one. I am slow. DH got involved when his buddy from the lake started posting pics of the stews and curries he was making while in isolation. I couldn't justify the cost as a treat for myself, but if there's two of us wanting something, it usually gets bought.

DH liked the le Creuset better, but there is something about the rich, dark blue Staub that makes my heart sing. I didn't find a colour in le Creuset that I liked as much.

Becky, not sure if you'll see this, but I hope all is well with you. I was thinking a little while ago that you haven't posted in a long time.

Funny, but I also ordered a Staub 4 quart over the weekend! I ordered mine from Bed Bath & Beyond for $99. Same pricing at Williams Sonoma and other retailers, I found. I was leaning towards the Le Creuset, but also liked the Staub cherry color, so went for it.

In November of 2019 I got a 6-qt Lodge and 4-qt Staub, both in deep blue. The Staub is a gorgeous cobalt. I've made no-knead bread in both and it comes out the same.

I do prefer the white interior of the Lodge for stovetop cooking. I can see everything so much better against the light background. It also has a nice wide base. Even though it's quite large (and super heavy!) it nicely contains tomato-based sauces and soup. As beautiful as it is, I find the size of my Staub slightly less useful.

Ok, now this is a weird coincidence. I, too, purchased one last Friday.

I use my 7.25 Le Creuset Dutch oven all the time. Soups, sauces, pasta, I love it’s deep interior. Mine is kiwi green, which is discontinued. Over the years, I have had it going on 15, the interior bottom has become a bit cruddy. I treated myself to a new one in persimmon. I also have a 4.5qt braisier in flame.

Becky, not sure if you'll see this, but I hope all is well with you. I was thinking a little while ago that you haven't posted in a long time.

Thank you, daisychain : ) . All is well, but things got busy here during and after the holidays. We're now getting to the end of calving season and still have a bunch of snow. The weather is finally supposed to warm up by the end of the week.

The blue Staub sounds gorgeous. Are you going to share a photo, please?!

My two Le Creuset pans -- the red Dutch oven and green braiser -- have been getting quite a workout for the past 3-4 months!

My larger Le Creuset has been in weekly use now for over 20 years and the interior has definitely discolored. I know it's only cosmetic but it annoys me when I watch a cooking show and all of their pots and pans look brand new. I wish they would show what they look like after heavy use.

I think why there is a revived interest in DOs right now is due to the fact that everyone is cooking more comfort foods like stews, soups, curries, etc that provide a lot of food. I see it on other forums as well. I have both LC and Staub; the Staub does not show the discoloration and has a heavier lid. I had a Martha Stewart, one of the ones that chipped really super easily. That is the primary difference in some of the lesser brands, the quality of the enamel, I think.

I still have my Tramontina. (I'm Sherry). They are the pretty cobalt blue and have held up well. They never go in the dishwasher. I wouldn't say I use them everyday, but what they do, nothing else does as well.

Here's my blue Staub. Still had its ribbon...now it belongs to the cat.

I have a couple of Le Creuset dutch ovens in a discontinued color Rosemar.y. I use both sizes often and they are very easy to clean. i also have a vintage Kelly green Dansk pot that is enameled steel—-much lighter in weight and very useful for sauces. DS2 is borrowing that one for the duration. Imo the key factor in selecting an enameled pot is to make sure the enameling is done in France and not in China. The former are dependably good quality while the latter are not, with many stories and reviews of the enamel (which is glass) breaking, flaking off or blistering.

This one is over seven quarts capacity. I have the 5.5 qt little brother to this and a 4 quart green Dansk pot.

I have a 7.5 qt oval Le Creuset and I bought it on impulse for a good sale price and it has caused me to buy more pieces. Actually waiting on my Braising one that I ordered last week now. I'm looking to slowly replace all my pots and pans with Le Creuset as I like how easy they are to clean and how even everything cooks. I stick them in the dishwasher sometimes and sometimes by hand as it depends on how full my dishwasher is. None of mine are the same color either as I like the idea of different colors to easy see which pot/pan to use. I also have a Staub pan that I really like, but recently got a smaller Le Creuset pan in a smaller size and it is easier to clean than my Staub and although both say they are seasoned and ready to go the Le Creuset has been easier to care for than my Staub pan.

edit to add - they do bring me joy every time I take them out as I like the colors of them. Mine are all in the blue family.

Is that the Le Creuset in your photo, Kswl? The color is wonderful.

Kswl, is your Dansk a Kobenstyle? I have one, it’s my mom’s, and I haven’t used it. Can I use it like a Dutch oven, on the stove as well as in the oven?

I‘ve finally been using Mom’s 6 3/4 qt LeCreuset, but for just the 3 or 4 of us it‘s awfully big.

And, I have her adorable 1 1/2 CUP oval enameled cast iron bakers, made in Belgium. I’m not sure what she used them for! I’ll have to look through her cookbooks and dinner party journals to see If I can find out.

So funny, I checked my e-mails right after reading this thread, and got this:

Jinx - thanks for posting that. Now I'm a to be owner of a sauce pan and a round dutch oven as well -same size as my other one, but I it was only available in that color in that size. Shipping is delayed though.

Yes that is my big Le Creuset. And the Dansk is a Kobemstyle, with the top that also serves as a trivet. You can put the whole thing in the oven just like any other, heavier, Dutch oven. I loooove the Le Creuset color!

Kswl, so, if I want to make, say, bœuf bourgignon for 2 or 3, I can start it in the Kobenstyle on the stovetop, and then to the oven?