Le Creuset vs. Lodge Enamel - Compare and Contrast.

geni.us/12RrvfD - Lodge 6 Quart Round Dutch Oven.
geni.us/2g4afMT - Le Creuset 5.5 Quart Round Dutch Oven.
If there is one type of type cookware that is extremely versatile and can be your "go to" when it comes to making a meal, it is definitely enameled cast iron... Plus, it looks great!
You can use it for stews, braises (to an extent), frying, making bread, and pretty much everything else.
In this video, I compare Lodge and Le Creuset round dutch ovens. Le Creuset is, most definitely, considered the Rolls Royce of enameled cast iron, while Lodge has introduced a budget friendly line as well.
Learn which fit your needs the best and what my thoughts are!

[@boballison123123]

You convinced me. I'm buying a Lodge.

[@BizDiva]

My two Lodge pieces (Dutch oven and 12 inch skillet) have been in my family over 100 years! My Grandmother gave them to my Mom, they were passed on to me when my Mom died. They are never fail cookware! The *only* pan I use for making perfect-every-time roux. And the absolute best skillet for delectable crispy fried chicken! The Dutch Oven Is the stew master. I wouldn't trade these two pieces for anything in the world!

[@Rollwithit699]

I have a collection of Le Creuset and love them. I then bought a large Lodge Dutch oven and honestly cannot tell a difference, other saving money on the Lodge pot.

[@bella-tr8fv]

That's good to know. I was waiting for someone's opinion as this, thank you for making up my mind, I will get the Lodge!

[@jongwood]

Subtleties wouldn't be worthy of the name if everyone noticed them.

[@adnans3222]

@Don P LOL. This comment section is just riddled with fake interactions and undercovers that are just employees or loyalists of each brand. This is a funny example of that.

[@adnans3222]

@Don P As you can tell, these fake interactions can be the difference between a naive person (bella123) buying one product or the other. So malleable. Or also could be a 3rd fake account!

[@williampotter2098]

Wow! An honest person ... Diogenes can now rest ...

[@EchoSigma6]

I bought my Lodge 3 years ago and use it mostly in the cooler months in CA. Being new to cooking, $40 to me was a reasonable price and enabled me to try Dutch oven cooking. I would have never shelled out that kind of money for the LC. My Lodge sears nicely and my family loves the way it cooks beef short ribs. Good enough for us.

[@readthetype]

You bought a Lodge enamelled cast iron for $40? I don’t think so. Even ten years ago. Today, the cheapest you can get is ~$400.00 (four hundred). Even taking inflation into account, that represents an order of magnitude.

[@EchoSigma6]

@@readthetype You’re right, it was more come to think about it. I offer my apology and a retraction of the price . I probably paid around $59 for the 6 quart over 5 years ago.

[@andregreen8040]

@@readthetype $400.00 for a Lodge ? Plllllease ! Le Creuset is cheaper than that.

[@andregreen8040]

Your Lodge cookware is nothing like the Lodge cookware coming out of China. Yours is way better than the one in the video.

[@gaylendelcambre7719]

I own a lot of Le Creuset, many are thirty years old, and i love them. I also own two Lodge Dutch ovens, 3qt and 4qt. Personally, i feel the sloping sides of the Lodge are much easier when stirring contents as there are no hiding spaces that are not easy to access. I do own the Le Creuset La Marmite soup pot and a sloped 3.5qt chef/French oven which I use much more often than the straight modules. I do prefer the lighter weight of Le Creuset, but the Lodge handles are far superior because of their size. I live in south Louisiana, so I’m not using these pots for boiling peas or blanching broccoli. My cookware is used to make roux, gumbo, roux based stews, chill, jambalaya. Etoufee, beef bourguignon, bolognese sauce, meat loaf, and similar dishes. All of my food is cooked from scratch - good quality cookware that preforms well is essential. My cookware is is lovingly cared for,…no metal utensils are allowed - ever.

[@Sv-vb2fe]

LeCreuset is awesome and yes it is superior to the Lodge in its design but as far as cooking performance, I own both and they both give equally great results.

[@peterhennig4678]

They do? I just ordered a lodge from Amazon, can't wait to make oxtail ragu

[@Cweets]

@@peterhennig4678 how was the lodge?

[@peterhennig4678]

@@Cweets awesome, I use it 4 times now, I made bolognese twice, Guinness stew once and braised oxtail once, the Lodge is perfect for me, heavy duty 👍👍

[@dbkfrogkaty1]

And that's the bottom line: great results!

[@charliebrown4624]

I've have a cheap Kirkland from Costco, from memory it cost me about $45. Used it several times a week for the past ten years, and I still can't fault it. Has a flat bottom, coloured white inside, big loop handles, dimples inside the lid. Lets be real. It's a cast iron pot coated in enamel, there's nothing hi-tech about it, nothing to break down, and if ever I go to the cupboard one day, and it's done the impossible, and turned into a pumpkin, well, I'll just spend another $45 and start again. I could buy a lot of them for the price of a La Crouset. If you want to know the real difference, do a taste test. Cook a meal in a $45 pot and cook a meal in a La Crouset. I challenge anybody to tell the difference.

[@miketvas]

I absolutely adore my 7.5 quart Lodge, never had any issue searing, or cooking at 550-600. I have lived out of that Cast Enamel sInce my wife bought it for my Birthday 3 years ago, and the fact that it didn't cost $300 makes me like it more. If you know what you're doing, then all you are paying for is a name.

[@bonehead0816]

I wouldnt say equal, as i have used both, but you certainly have severe diminishing returns with the pricepoint. If you have the money, Le Creuset is the best of the best.

[@jongwood]

If all you are cooking is pigs feet or Vienna sausages, the Le Creuset would be a waste.

[@jongwood]

Let me guess: your beaten up, old Dodge is as good as any Mercedes too, right?

[@annabella3496]

I sincerely hope things are looking up for you now. From your bitter comments you must have been very unhappy. Hope 2018 gets even better for you.

[@annabella3496]

My previous reply was to Jonathan Wood. I don't comment much on line. Sorry!

[@jeepnicc]

Maybe Lodge watched your video and listened... I just bought a 7.5 quart today, and it has none of the issues you spoke of.

[@MustangGuru]

The enamel on the lodge is sent over seas for the process to be done , because the EPA hasn’t approved this process in the states. The actual cast iron process is made here in the USA

[@tqc26z6]

French guy speaking here. Yes, Le Creuset is top quality. Very expensive, due to the nametag, and quality of manufacturing. And higher labor costs in France. You may have the same high labor costs in the US. But I would like to think that if you find a fully american made enameld dutch oven, with a high price tag, you should have the same quality than Le Creuset. Your are as smart as we are in France😉. What I want to say is : try to favor your industry, when possible. Your purchases are your jobs. Years ago, I wanted to buy a motorcycle. I bought a Harley Davidson. High Quality motorbike. Made in the US. But I soon realized that all the clothes and jackets were made in China. But the price tags are just like if they were made in the US. So I stopped buying anything. My leather jacket is made in France. Boots as well. And no, I’m not wealthy. I had to take a bank loan to buy the motorbike. I just try to buy American made, French made, or Europe made things.

[@Authorthings]

I believe Lodge is made in America, BUT these enameled ones are also made in China, like the Harley clothing. Sad

[@Pmwalls46]

Beesweetbeeyou Eric Yatrides The Lodge items that are strictly black cast iron and are NOT enameled are made in the USA. Why the enameled pots are made in China is a mystery. I won’t buy one. I have one LeCreuset oval oven that I love, and one Staub oval gratin, that I haven’t used as yet. I have various pots and pans made in America and other electrics made in other countries. USA needs to step up the manufacture of good products and clothing. Ankarsrum, Bosch, Bamix .... are all part of my arsenal and I love them all !

[@roravenclaw]

The other reason for an increase in cost is the shipping, (I believe.) They are made of iron and are very heavy. I think that adds to the cost, whereas if you were shipping something much lighter, the price would be a little lower. There are some fantastic items I prefer from Europe. France makes such as Saphir shoe polish and leather care items. You just can't beat the way leather items look when you restore them using Saphir.

[@cliffmathew]

I agree with supporting local industry. But it is also time to realize that not all Chinese goods are poor quality. In the case of the Le Crueset, the price is around 350 Canadian Dollars, while the Lodge product is 88 dollars when I checked today. While running a family on a budget, that is a significant difference.

[@tqc26z6]

@@cliffmathew I agree with you. When possible, favor your local industry. When on a budget, make the best quality vs cost choice.

[@gg9483]

I BOUGHT A LODGE 6 QUART RED ROUND DUTCH OVEN, AND I COOKED A DEER STEW IN IT, AND IT WAS FANTASTIC. THE COST FOR THE OVEN WAS ONLY $63.00.

[@LucasKelly-fx9jf]

Boomer

[@margaretd3710]

I've had my set of Le Creuset for over 35 years - It's still perfect! And I've purchased a couple of really big dutch ovens (huge!) since then. I got everything at discount stores so I paid a fraction of the usual retail price. I plan on handing these down to my kids and hope they'll have as many years of use out of them as I had. Great products and worth every dime, whether you pay full retail or not.

[@williampotter2098]

Yeah, but do they cook better than cast iron or Lodge enamel ?

[@JoeV-nq9ez]

I have every piece of black cast iron lodge makes big & small & decided on the red lodge 7.5 qt. I dont need a $500 pot.

[@jschneider1620]

One key feature I think you missed is that the seal of the Le Creuset lid to the oven is quite tight. Mine has no wobble whatsoever. When I was shopping for a cast iron oven, I looked at Lodge (at Walmart), and they actually have three small nubs of iron on the bottom of the lid so it won't wobble - but this creates a gap between the lid and the oven, letting moisture out. The Le Creuset appears to be machined on both the lid and the body top provide a very good seal. You get what you pay for - I saved change for almost 2 years to get the Le Creuset. I am very happy with my choice.

[@jeepinsmurf2694]

It took you 2 years to save up 225 bucks?

[@jschneider1620]

Jeepin Smurf As I said, I saved change. Coins.

[@FoodOnCrack]

seems like a good reason to get only skillets from lodge then, the moisture of slow suddering is what makes dutch oven taste so good. Or a tajine or slowcooker, they both keep the moisture...

[@Oilofmercy]

AWWW :) thats dedication for you. I may do the same. Save my change you have inspired me. :)

[@johndunn6917]

I have 2 cast iron enamel Dutch ovens from Lodge, and they do not have the small "nubs" you talked about. Then again, I didn't buy mine at Wal-Mart. I paid so, so much less than I would have if I had bought a Le Creuset, and my Lodge cookware work perfectly. They do not let out moisture, and the seal between the lid and bowl are tight. As a note, I bought my Lodge cast iron pots directly from a Lodge store, and I wonder about the ones you saw in Wal-Mart......

[@eckankar7756]

I'd like to see a side by side cooking comparison of the same meal in a Le Creuset and Lodge of comparable size and see if there is really any end product difference. Will food cooked in the Le Creuset really taste any better?

[@siegyriesenweber757]

I just got a lodge 2 wks ago and it has already paid for itself... It's great I love it.

[@QZahmis]

My sister has the Le Creuset and I have the Lodge. For some reason hers holds color and has stained badly where as my much loved Lodge is pristine no matter what I put it through. Lodge has a long history of great products and the "cons" you pointed out do not mean it's an inferior product. It's a good value for the money. And.. my sister's Le Creuset is easily chipped. My Lodge looks brand new still..

[@bonehead0816]

she got a fake le creuset or something is seriously wrong with it, those things just dont stain or chip at all.

[@crowned.king.immortal]

yeh they do...look up cleaning your le ceuset on you tube or for that matter go on ebay...so many ppl trying to sell stained pots for a premium price!

[@mikewest712]

Lodge has a history of selling un finished products to save on production cost. Ever bought a lodge cast iron skillet? Terrible.

[@GSD1963]

Mike West I have several pieces of lodge and none of it is “terrible “ could it possibly be the person cooking in it and not the skillet ?

[@83wasagoodyear]

Mike West you're kidding right? My grandma has been using lodge for years. Excellent quality

[@jschneider1620]

On a side note, if you are considering cast iron, also look at Staub. I prefer their grill pan design over the Le Creuset. Also made in France, and very well made.

[@jongwood]

J, you're casting pearls before swine (AKA, customers of enameled Lodge).

[@thevinmeister5015]

Definitely taking this into consideration

[@MercyMinister]

No.

[@Kevin15047]

I opted for the Cuisinart. If I were willing to spend that much I'd go with the Le Creuset. The Staub is a great design but the black interior makes it hard to see your fond.

[@lavitelavite]

Uh Uh: Le Creuset designed in France, made in China! It’s only stated on the box because in a way it’s legal...

[@curioussrish9481]

Just ordered a lodge. Then this video appeared. Proud of my decision now!!!

[@chesterpuffington8368]

I’d buy the Lodge based on this review alone.

[@jongwood]

Please tell me you don't vote.

[@nunyabiz2016]

@@jongwood Ask me how I can tell you're a Biden voter.

[@jongwood]

@@nunyabiz2016 Wrong. I voted for GEOTUS. I just appreciate quality cookware.

[@ms-zi4wc]

Thank you for posting. I enjoyed reading so many comments by users of both products. It appears that lots of people find their (far) less expensive Lodge products to be more than satisfactory for their needs. I imagine that in a cook-off few people could tell the difference re: which product was used for the preparation. As far as warranty, cleaning, etc, the difference in cost does not seem justified to me. In the end I think the Le Creuset is "like jewelry", it's beautiful to look at and why not indulge if that's your passion and you can afford it. I'm a little shocked by the few "mean comments". Doesn't really add much. La di da.

[@caroltee2242]

After watching this I thought I'd look around for used Le Creuset to see how some have faired. Some of them do not look so great either. I do try and treat my current non-enameled cast iron well over all and not go far above medium. I really like cast iron cookware. I have some de Buyers carbon steel cookware that I also love. I think you just have to look after whichever you choose. I have ordered some Lodge pieces for my vacation place to try them out. In time I may try some Le Creuset for home.

[@ericsboxx]

This is kind of an incomplete comparison. One would think you would have done a comparison of what they are like to cook with as well on the stove and in the oven.

[@sth128]

People actually use Dutch ovens?! I thought it's just rich people decoration and KZbin unboxing products. /s

[@perfumistaperfumista943]

@@sth128 Yup. Hard to dry anything out in a Dutch Oven.

[@WanderingBobAK]

@@perfumistaperfumista943 Are you doing your laundry in a dutch oven?

[@TheIkaika777]

@@WanderingBobAK, I once use a salad spinner to dry my clothes. 👍🏻

[@shayeasy]

i just bought a lodge 4.5 quart for $70. the same size le creuset costs 3-4 times as much. $300 is an absurd price for a dutch oven.

[@marcelw6440]

Features and finishes are nice and all, but I'm more concerned about performance. I'm willing to bet they'll both equally get the job done.

[@es2056]

I used to own two Lodge enamel dutch ovens and they were okay, but even after only light use the enamel finish started to chip, crack, and haze. I now have a several Le Creuset and Staub ovens and I use them almost every day. They have held up beautifully, no wear issues and the finish is like new. I believe the price is well worth it.

[@barrelburger]

Confirmation Bias. Almost no one who spends well over $200 for a fancy pot is going to admit they got a bad deal. I have two Le Creuset Dutch Ovens, a round one and an oval. They are fantastic, but they are not indestructible. After a few years of moderate use, both are heavily stained, and one has a broken handle from bumping another pan while washing. I now also have a Lodge dutch oven. They all perform similarly, they all look beautiful, but I could buy almost 5 of the Lodge Dutch Ovens for the price of one Le Creuset. That makes the Lodge a much better value. I wonder, who ever sells their cookware anyway?

[@jongwood]

You could also buy over 10 Toyota Corollas for the price of one Ferrari. Some people are incapable of enjoying the finer things in life.

[@barrelburger]

LOL. I have to admit, I'd prefer the Toyotas. I could keep one and give the other 9 to families who need a car. Besides, Ferrari's are terribly impractical cars, mostly fun to look at and I can do that for free. In the end, people can spend their money however they please. I'm just sharing my view.

[@gaston24uru]

who buys their pots thinking about reselling them?? if you are in situation where you might have to sell your cookware due to economic hardship, you cannot afford to buy a $450 pot, spend $30 in a lodge unfinished cast iron pot, season it with some fat and cook away.

[@pcm1477]

I agree....I found this review stupid. I'm looking for an excellent product with which to cook, not resell.

[@D.C.22]

You never know. If you are a person like myself, who doesn't have huge amount of cookware, there could easily come a time where you might want to sell a piece in order to buy something different. I bought an "unfinished cast iron" Lodge dutch oven that I'm not that happy with -- mostly because I don't use it enough to really get good aging and I"m still tasting some metallic residue when I use it. I'm considering an enameled pot instead.

[@Randomguru]

i have both Lodge and Le Creuset. hands down Le Creuset is superior. it conducts heat evenly and longer, and i don't have to turn the stove up so high. i always have to keep the flame low so i don't burn or overcook the food.

[@Kevin15047]

Well dutch ovens are notoriously heavy. He might mean when he's 80 and may not be able to lift them easily.

[@wsk5nwytscnkfsu]

You don’t have to be in serious economic hardship to want to sell your cookware. Maybe you have a small kitchen (or prefer to keep your kitchen minimalist with limited number of things). Maybe you want to upgrade. Maybe you become sick or lose your family (God forbid) or become a fruitatian or paleo or whatever, and your new lifestyle no longer involves that specific type of cooking or that size of cookware. Or maybe you are very wealthy now but later do suddenly go seriously bankrupt. Life changes. You can never be certain of your future.

[@pamelar5868]

I can't afford Le Creuset. That simple. I have two sizes of Lodge and neither has ever failed me, and both are many years old. I use them all the time. They still look and cook beautifully.

[@littlegoobie]

the stainless handle is 100% win for lodge and it'll survive drops and falls. There's no "oh, the plastic one will do for 500F". At lecreuset's price point, the stainless knob should not be an add on purchase. Secondly, the hump in the lid is usable...lets see you get that roast that's just a little bit too tall under the flat lid.

[@jongwood]

Let me guess: you bought the Lodge and now are grasping for any reason to not hate yourself.

[@KenSeeber]

And the Le Creuset plastic knob is not good to 500 degrees. According to their own website they should not be used above 375 degrees.

[@KenSeeber]

You should hate yourself for paying seven times the price of a Lodge pan for something that is functionally the same.

[@ShortHandedNow]

Having owned a myriad of enameled products from Staub, Cuisinart, Lodge and Le Creuset the ONLY thing I care about it the durability of the enamel finish. Everything else is purely subjective such as the handles, Lid knob etc. If the Lodge oven can last for 15-30 years who cares.

[@aktrapper6126]

My thoughts exactly, "not usable space" he says, who is he trying to fool. And also He claims 40 percent more usable space for searing on the Le Creuset's bottom what a crock. This review is totally a load of bull. He reminds me of a used car salesman.

[@rod11815]

40% less surface to sear? How did you come up with that number?

[@katherineperry7757]

I have had my LeCreuset for nearly 30 years. Still looks and cooks fantastic. You get what you pay for.

[@stevejette2329]

I think that phrase should read" You pay for what you get." But many times I have not gotten what I paid for.

[@robertcornelius3514]

Katherine: You are a woman after my own heart.

[@wholeNwon]

Sometimes you just pay more. I use a cast iron "Dutch oven" that belonged to my great grandmother. She paid about 10 cents for it at an auction. There's a list of relatives who want to inherit it.

[@jjjohnson8623]

Katherine Perry Buy + support USA jobs, not Chinese or French!

[@dandavid9983]

@@jjjohnson8623 Fuck off USA! Dirty country, stupid people, poverty everywhere 🤧🤮🖕🇺🇸

[@RGOR-ne6vq]

I have had the lodge for years and Love it. For 40 bucks i use it at least 3 times a week. The curved bottom never occured to as a negative, i use a curved wood spoon that fits neatly in and keeps the edges from sticking. As for resale, if reselling a high quality product is the reason for buying the high end, save your money in the first place. The lid on mine fits fine. I also have the Le Cruest saucier, i bought it used. As cast iron goes i like it, i noticed its very heat responsive and I perfer it for alot of cooking, but cast iron sauciers are too heavy for most sauces. Most importantly it holds the heat longer so you have to really watch the heat. If i could afford the high end, yes i would buy it. But the value for product really isn't there. Save your money, and forget resale it will last a life time.

[@dustyrhodes6798]

I bought a 1.5 quart dutch oven (Made in Serbia) for less than $9, and I absolutely love it. I bought it mainly because I use induction cooktop and cast iron cookware works best on induction cooktops. Why spend $300 when $9 will do? By the way, I don’t ever need to sell my cookware.

[@timmcdonald5825]

I had a LeCreuset, paid $450 for it. First time I used it, left it on stove when done and dog pulled it down and cracked. Totally my fault, I own that. But received the lodge one as a gift from in-laws and works great. Unless your buying as investment or need the “name brand” I’d go lodge. Also the plastic handle that comes with LeCreuset is only rated to 350’ according to them. Yes the handle is inexpensive if paying that much, just remember to get it.

[@tammy2830]

My daughter's dog just did the same thing to her Staub last night ($400 pot) and she is beside herself. She really does think they are superior, so there is no consoling her.

[@sandranevins2144]

Thanks to everyone posting thoughts. Me I've never owned an enameled pot, just plain cast iron. What I'm coming away with this: it's not the quality of the pot it's the quality of the cook.

[@williampotter2098]

Ding! Ding! Ding!

[@Croiseeman]

We have both, they are both excellent.

[@jairovanegas8856]

You did not address the main point which is how well they cook: Do you get a substandard meal with Lodge?

[@yearginclarke]

Exactly!

[@mannyg.forever5730]

Lodge is just as beautiful and durable as a Le Cruest and 1/3 the price. I've had a fire engine red Lodge set for over 12 years. Still like new.

[@anarendon1858]

Is there anything I shouldn't do? I've seen some people say their chipped and I wonder if they just got a bad one or did something there were not supposed to. I'm getting a small Dutch oven and the casserole pan delivered soon.

[@lecheflan4777]

@@anarendon1858 Hopefully you haven't learned this the hard way as your comment is a year old: Don't bang your cooking utensils on the rim of the pot. And don't use stainless steel cooking utensils. Use wood or silicone.

[@FoodOnCrack]

i can immediately tell the difference when you opened the ovens, le creuset has no dimples, waves or bumps. It's basically machined/flattened after casting for even thickness and heat distribution, something stamped steel pans have no issue with. Lodge is just cast iron, and then directly enameled.

[@jongwood]

Your insight is lost on this rabble.

[@pchow1970]

I think with proper care, the Lodge will last a lifetime as well. Le Creuset is better in quality but is that worth the extra $240? You are paying for the name. Better question is will the food come out that much better in the Le Creuset? I think not! I believe when it comes to cooking, the chef is more important than the cookware itself. Also if you are thinking about selling your Le Creuset already down the line, maybe you should choose something cheaper in the first place.

[@baseballhunter42]

The lodge won't. The Lodge enamel line is China made, and has a major problem with chipping. Common issue.

[@seandicken7620]

My 6qt Lodge Dutch Oven was 10% the cost of the Le Creuset. I've already gotten my $33 in value out of it by using it at least once a week for months. If you buy the Le Creuset and sell it for 75% of it's initial value, I've still got $50 more in my pocket AND a dutch oven.

[@giagia1963]

I live in middle TN & there is a Lodge Cast-iron manufacturer 29 miles from me. The products I have seen & purchased from the outlet store is a high quality product. The enamel finishes are NOT orange peeled in their finish & I prefer them (Lodge cookware) 10 to 1 over the Le Creuset products I owned previously. I disagree with 90% of your evaluation but that's just consumer preference, I guess. It's all about personal perspective, what fits your niche.

[@essenceofsoul27]

There is no way the cooking surface for the LC is 40% larger... you can eyeball it and tell that was an excessive amt given.

[@PersonaN007Grata]

I bought the Lodge because for $49.88, if it wears out, I can buy 5 more and still have paid less than one Le Creuset.

[@ArcticGator]

why is the lighting in the thumbnails of these so bright looking, but the lighting in the videos is so dim?

[@teresa-greeneyes3886]

I got the lodge as a gift. It's a super pot. Love it.

[@jongwood]

Someone's trolling you.

[@k1hasard]

I had a Lodge enamel cast iron Dutch oven, I used it a few times and the finish chipped off on the bottom in a spot about 1/8". I was gentle with it and only used wooden spoons and silicone spatulas in it. I know all about thermal shock, so that was not the cause, it was just shit quality. I called Lodge looking to return the item which was not even three weeks old, and they said that because it is made in China, they do nothing with defective products. I donated the pot to a second hand store so they could sell it and went to the Le Creuset outlet store and bought a beautiful 7 quart Dutch oven. I had to try a few to get a lid that didn't rock, don't forget, outlet stores sell seconds. I found one and I absolutely love it!! 5 years later and my French made second is still functioning flawlessly. I have a bunch of Lodge standard cast iron cookware and it is great. Their Chinese import enameled stuff is shit, and I wouldn't buy another one if it was $5.

[@jjjohnson8623]

Ken Hasard Lodge needs bring enamel pots to USA + make them same area Cast Iron pots + skillets made & demand high quality here.

[@coreymckeller8744]

Been using my lodge cast iron skillet for years and it's never failed. Trying my hand at a pot roast in the lodge dutch oven. Im pretty optimistic about my results.

[@netjunkie9]

What would you suggest to someone who has no interest in reselling their pot in the future? I'd like to know about the difference in performance.

[@MFinGonzo]

They both perform very similarly. I have a lodge and everything that has been cooked in it has been amazing

[@goldwinger5434]

I use a 100 year old Wagner cast iron Dutch oven that cost me $5 at a flea market. I'm sure that the LeCruset pot is wonderful but I could never justify $300 for a pot.

[@sandersaviato6065]

Thank you very much, was very short and very helpful, you don't need long video to explain that and that's wonderful I hope everybody do video just like yours right to the point Again thank you very much

[@dougelick8397]

I won't argue that the Le Creuset is a better piece of cookware. However, aside from the smaller searing area which is a good point, the Lodge costs about $60 (cheaper on sale) while the L.C. is $200. Will the L.C. make your food easier to cook or taste better? 3 1/3 times better?

[@KenSeeber]

First, let’s discuss actual price differences: $330 for the Le Creuset, $50 for the Lodge. That’s not an insignificant difference, especially if the only real complaint is a slight curve on the side wall and the enamel isn’t as smooth, which makes no functional difference to cooking. Your information about Le Creuset’s plastic knob is also wrong. According to Le Creuset’s own website the knob should not be used above 375 degrees, not 500. The Le Creuset is a slightly nicer pan. I don’t think it’s worth seven times as much money, though.

[@lordofthequince]

This appears to be the "Signature Phenolic Knob" which is good for usage in temperatures up too 500F as the reviewer correctly noted. The "Classic Knob" is 375F as you noted, but incorrectly identified on the LC oven in the video. www.lecreuset.com/signature-phenolic-knob

[@richardpcrowe]

I am very happy with my Lodge at a fraction of the cost of the Le Creuset. My use for this Dutch Oven is primarily to bake bread and I cannot see how the Le Creuset would be much better than the Lodge. As far as resale, the only time this might be sold is after I die and I don't really care how much it brings at that time... However, from a financial point of view, if I got 75% of my purchase price of the Le Creuset, I could throw away the the the Lodge and be ahead of the Le Creuset...

[@buknar456]

I just bought the 6qt. lodge for $60 on amazon and the creuset is like $450 lols

[@jessefoley483]

Interesting video. I'm surprised you didn't mention the difference in price. The LaCreuset is about 10 times the price of the Lodge, a not insignificant factor for most shoppers. As for "reselling" your LaCreuset, I'd be very surprised if you could find anyone willing to pay $400 for a used cooking pot. You may be right, but I have a hard time picturing Ms. Bill Gates shopping the bargain bin at Goodwill for cookware.

[@hardybryan]

That plastic handle isn't supposed to go above 390, nowhere near 500. They'll happily sell you a stainless steel replacement though. For 4-6 times the price, I do feel like that should be standard. I may get a Le Creuset or Staub sometime in the future, but my Lodge I bought when I was young and broke still does a great job nearly 20 years later. If you take care of it, it will last a very long time.

[@neenboobean3036]

Few points: A) The missing VITAL comparison in this review is in the performance. We can all tell the difference visually. B) The Lodge at Walmart ($39 Dec. 2018) has a lifetime warranty, is coated in glass (no iron leaching) on the pigmented and even on the black areas and now comes with a self-basting lid with dimples (like the expensive Staub), C) The textured surface is actually easier to clean, D) That is not a 40% difference in searing surface. With cast iron, you can sear meat against all sides of the pot, E) Le Creuset is heavy and imported, and that contributes to much of the retail cost for non-French customers. F) The Lodge cooked a 2.5 lb chuck roast (beef, water, onion, garlic, peppers) in 4 hours -- it was perfect. I own both brands -- Save your money, the results are exactly the same.

[@wetrock2766]

Not quite, you seem to think the Lodge enameled cookware is also manufactured in Tennessee. It's actually made in China with crappy contaminated base products, you get what you pay for. I'd like to run a Geiger counter over the lot.

[@Stevefor1776]

Finally someone makes a point of value regarding the sloping sides of the Lodge. Also, wetrock2766 is absolutely wrong. Lodge enameled cast iron is manufactured in America and coated in China.

[@alexthiele5032]

I am curious about the quality of enamel they use. I have a cheaper enameled cast iron grill and the enamel has dulled and turned sorta brown in some spots even though the cooking area is not enameled. I assume the le creuset is high quality enamel but at the same time I am curious if the price difference is mostly cheap labor from china and not as much based on material... though I doubt that is the main difference even though it still is a reason the lodge is cheaper I just wonder about the more technical aspects.

[@marcjtdc]

I bought a no name cast iron dutch oven for 3 dollars. works fine. btw I can get the lodge, a fishing rod, a tablet, and a happy ending massage for the price of the la la whatever the name is lol.

[@robertcornelius3514]

Too bad you're one of "those" customers. You believe in quantity and not quality.

[@jongwood]

Some people are not content with a life of mediocrity though, so they buy Le Creuset.

[@letb3158]

+Jonathan Wood let me guess....let me guess.. seriously??? is that all you have..original much? didn't think so :) :) you're a sad sad puppy.. go fuck yourself!!!! lmao

[@BM-xc9sq]

Cheap things are of no value, and valuable things are not cheap!

[@bUU_Florida]

While Marc's response was rude and crude, Robert's comment to which Marc was just as rude. Robert's attempt to demonize a nuanced weighting of different factors, including price, and Robert's refusal to grant that reasonable people can disagree with regard to the proper weighting of those factors, is an example of the worst kind of puffed-up elitism. The bottom line that the video highlighted was resale value. It is absolutely foolish to refuse to acknowledge that for many people resale value is meaningless for something that they plan to use until it or they die. If you cannot support your decision to choose Le Creuset without insulting the contrary choice others make, then I have to question how much of your response is a defense mechanism against your realization that others are making food just as good as you can make, and having a clean up experience just as good as you, but they paid less for the privilege. Heck, there are people for whom the best choice is t-fal; disparaging them for that choice is as ridiculously pompous as disparaging those for whom Lodge is the best choice.

[@jimschultz9465]

I bought a similar product at Costco under the Kirkland brand that claimed it was made in France. Do you know who made it? It was comparable in price to the Lodge.

[@ancamg]

Was it Staub?

[@johnjones1534]

I think those Costco Dutch Ovens were made by Fontignac. They are now owned by Zwilling (of Henckels knife fame) and are much more common in Europe than in the US. They make quality enameled cast iron, which is superior to anything other than the top names (Le Crueset and Staub).

[@Randomguru]

for years i've resisted the urge to buy an expensive Le Creuset dutch oven. until i racked up enough rewards points that i was able to buy a 5.5 qt Le Creuset for $40 at Crate & Barrel. Yes, a $340 Le Creuset for $40. and i'm glad i did because i now use it for everything from frying, sauteeing, making chili, cooking spaghetti, and baking. it's very versatile and i wonder why i didn't buy one years ago. well, the price of course. but, the attention to quality and craftsmanship makes Le Creuset stand out above the rest, and i also have All-Clad and Lodge cookware.

[@gregorythoman8281]

I will stick with my 7 1/2 Lodge. The points made in the video are insignificant in actual practice. The Lodge can do anything the Le Creuset can do and costs 1/3 the price.

[@papiwhisperer9275]

I got Amazon Basics 6 quarts Red for $50 which is probably similar to Lodge vs La Creuset 5.5 quarts for $379 😳 I don’t know if that extra smoothness is worth 8 TIMES THE PRICE 😅 for a freaking pot

[@naomikotey9462]

Please if you want to buy one how do I get it I need both all the way in Ghana West Africa

[@waynethebarber1095]

Look in the UK....

[@NikonPhotoHawk]

Your comment regarding the Lodge’s enameled finish shows your ignorance. It's texture has nothing to do with money savings. Your bias was exposed when claimed the Lodge’s higher dome would make it more difficult to fit in the oven. If someone is having difficulty fitting the lodge Dutch Oven in their often, the problem is their oven. It’s all a matter of preference, both of these Dutch Ovens perform equally as well. There is no advantage whatsoever one has over the other when it comes to cooking, cleaning or anything else. The Lodge on the other hand saves the buyer a considerable amount of money that can be spent on food to cook in their new Dutch Oven.

[@NikonPhotoHawk]

Edited for corroctions of typos...

[@TheIkaika777]

And in the end all the food comes out exactly the same no matter what brand of enameled cast iron Dutch oven you buy. And that’s the only thing that matters.

[@easttennesseeexpat7545]

I have not seen anyone compare French or Belgian enamel with Chinese enamel coatings. In my opinion, that is where the rubber meets the road. The European enamel coatings (in my experience) are hard, durable and non-porous. The Chinese knock-offs (such as Lodge) are porous, stain readily and are quite fragile. I do not mind the stains but fragile really doesn't work for me in what is otherwise bomb-proof cookware. Furthermore, enamel coated anything is more difficult to clean than seasoned cast iron, so I reserve it for acidic foods, only.

[@1339su]

Thanks for tutorials Videos. Very good . So the work of these two Pots are smiler. The only differences is which places they made it. Which one you recommend it to buy?. Because the Dutch oven are more Cheaper than the other one. Thank you 🙏🏼

[@williampotter2098]

Yeah, but it you have vapid friends the La Creuset will impress them more ...

[@kittykat999a]

Prices are MUCH better at a Le crueset factory outlet story. One near me, great prices, help and advice.

[@dr150]

It's B Stock. Remember that.

[@kathyfann]

Thank You this helps a lot. I was hoping for a and feature compassion and you did a wonderful job

[@g.johnson8690]

Never tried the Lodge, but we had a LeCreuset Signature. We sold it to a friend at a discount and bought a Staub. Why? We found the cream colored interior too much work to maintain, such as with baked on food. You can’t use abrasives, so we used hydrogen peroxide and baking soda, with a non abrasive sponge. We also boiled the stains in vinegar. We simply got tired of the extra work.The Staub takes preseasoning much better and is easier to maintain.

[@jongwood]

I have a Staub braiser. I love it!

[@lovelettersandlace]

I just bought a regular cast iron lodge Dutch oven, a USA made one, and cannot deal with the metal smell, looking at getting a Le Creuset or Staub enamel one until I can figure out the seasoning process for my Lodge and because they're currently on sale at WS, but still expensive. Not sure what size to get!

[@KenSeeber]

If you don't want bare iron, just buy an enameled Lodge. You'll save about $300 over buying Le Creuset or Staub.

[@iviewutoob]

i think the orange peel makes it more stainless. i just used my le creuset and i think its more porous and i’ve notice at first use that the enameled surface is more matte now compared to my lodge

[@waynethebarber1095]

I have the Lodge 7.5qt dutch oven...LOVE IT!!! The Lodge is all I need. And much cheaper. I am not into overkill. And I will never sell mine. This was just a bash video.....

[@PhillyChease81]

These are pretty ridiculous comparisons. It's not 40% less searing surface. Won't have to do 2 more batches. It's, at most, about 15-20% less flat surface. Texture of the dish doesn't make any difference. The only real difference is the lid seal and i don't think that's as significant as its cracked up to be. Ive cooked in both brands and the lodge cookware seems to hold in moisture just fine. Cooking biscuits and scones and such, moisture is crucial and the lodge holds its ground. I love the LeCriuset stuff a lot but for budget, lodge does great and lasts for years. I have an old lodge cast iron pan that stays in my camp gear, i salt it, wipe it out and it still cooks great and keeps its surface.

[@pamelakelly5869]

Thanks for sharing! I thought all Lodge was made in the USA.

[@koshster]

Lodge cast iron is made in the USA in South Pittsburg, Tennessee. I've been to the factory as I live one hour away. They have a cornbread festival in the town every year and during the festival they offer tours of the factory.

[@moonchildbythesea6239]

Why did he say the Lodge was made in China?

[@RotorBrake]

The enameled cast iron is. Read what I posted above.

[@ancamg]

Yes, Lodge enamel cast iron pots and pans are made in China. The bare cast iron cookware from Lodge is made in US. I have lots of pans from Lodge (no enamel) and I love them. I have 2 Creuset pots which are amazing. I also have a couple of Cuisinart enamel cast iron (1 grill and 1 pan). They are all very good. I only bought Le Creuset when they were on sale, as they are insanely expensive in Canada.

[@stevejette2329]

Yes and the Chinese would NEVER lie to the Americans about the quality of their products.

[@ronvavra]

The biggest issue on any enameled pot is the durability of the enamel. I've read that the Lodge has had some issues with chipping. I've also read that they offer a lifetime warranty and will make good if the pot chips. Even if they do, you will have the burden of shipping to return it and being without your pot for some time. Anyone have better info?

[@orquideacatracha3499]

Do a review after using this two for years

[@michaelhofer9149]

I don’t go to a STEAKHOUSE and order Italian food and I don’t go to an Italian restaurant and order chili, so why should I go by a “KNIFE WIZARD” review of cookware. Lodge 6 quart enamel cast iron Dutch oven on Amazon, $59.99, free Prime shipping. Le Creuset 5 1/2 quart Dutch oven on Amazon, $305.00, free Prime shipping. I have Le Creuset that my mother in-law bought me because she loved French anything, and god rest her soul, I miss her dearly, but I would have preferred the Lodge. I could have had a whole collection for what she paid for the 4 pieces of Le Creuset I own. Another note, screw the fancy enamel porcelain which chips if you look at it wrong and just use CAST IRON! Thank you for letting me rant!

[@baseballhunter42]

I find it funny people think the lodge are comparable. Their cast iron enamel line are not USA made, it is made in China and has a notoriously well known issue with the enamel chipping. I have one, it's good, but I don't expect it to last longer than a few years.

[@jongwood]

Finally, a woke Lodge owner speaks.

[@silvasinaloa7943]

I honestly have never use Lodge, I have only bought Staub and Le Creuset, got my first Le Creuset many many years ago, got damage almost two years ago and the company replaced it with no problem at all since their products have lifetime warranty, to me that makes it worth the price and that is in addition to the results when I cook with them. Every body is different and we don’t have to think all the same.

[@DavidRice111]

Never owned an enameled cast iron, but I've cooked with Lodge 'raw cast iron' for several decades and stiil use 'em for all meat & roast beef, & stews. American made Lodge is superb, but I am looking to France for enameled dutch ovens!

[@jrock456]

I found this video as my top search for a comparison. Just as a piece of constructive criticism, you could maybe get into the differences in their actual usage. How does using them to cook compare to each other. Most people can compare their appearances themselves.

[@suzannederringer1607]

No question about the superior craftsmanship in Le Creuset. But it's not in my budget at the moment and my Lodge serves me very well. This is not an ideal world.

[@Sandra9135]

Le Creuset used to be the cookware I could afford as a student. Now I can't afford it, HAH! Lodge Dutch oven is now in the running but the biggest hinderance is that it's made in China. The company Lodge says their products are made in the USA So why ruin it by having the enameled cookware made in China. Why make it difficult for the consumer in case there is a problem? What ever happened to good old fashion accountablity? If it costs me more to go through the trouble to get a return, I won't buy it. Does anyone know where I can get a good enameled dutch ovens that is affordable?

[@mickeymouseandus]

what are your thoughts on Le Creuset VS Staub? Enjoyed your video. Thanks!

[@mq46312]

You need to fix the lighting situation there.

[@aukscunas]

Not real helpful...would have appreciated a cooking demo on each to support your opinion

[@sergeantmaker]

The finish on the lodge looks like orange peel due to the fact that lodge does not grind / polish the cast iron before enameling. Enamel is fine glass powder that is melted to fuse with the iron so it takes on all the nuances of the less refined cast iron. Orange peel is referred to chemical finishes that do not adhere properly due to moisture, contamination or improper prep of the surface before spraying the paint. The "orange peel " you refer to is not a quality issue it is how refined / finished the cast is below the enamel. The Le Creuset is more expensive due to the extra work to smooth the iron before enameling and that fact it is imported from France.

[@wetrock2766]

Don`t forget that the enameled Lodge ware is manufactured in China. It's a necessity to grind and polish the iron before coating and firing enamel on it. It happens that they don't do much of it in China hence the crappy finish. Also, I would be curious as to the chemical composition of the enamel coating. Have the Chinese used pure glass in their enamel or is their product contaminated with lead, strontium or some other noxious sh*t bound to leach out over time. It's common knowledge that porcelain, plastics and cast metal items for human use produced in China were shipped to America and contained said contaminants. No surprised they have sold melamine coloured water as infant formula, thousands of deaths a few years ago in that country.

[@DavidRice111]

@0.54~ I dunno- they both seem to taper the same? All Lodge enamaled is made in China, and Le Creucet is made in France under stringent conditions. Lodge "cast iron" is still made in the USA. I figure if I go enameled cast iron, I'll go French!

[@RCSTILE]

I bought this Lodge at Home Goods for $79. The Le Creuset is $350. Is eyeball and the French name worth paying 4x more money for a Dutch oven that doesn't cook any better? Not to me. The price difference enabled me to buy a seven piece set of All-Clad HA1 and the Lodge for what the Le Creuset cost.

[@Saucyakld]

Love my Le Creuset, got the other as well and still prefer my little frenchman

[@cnebles]

I 100% agree that Le Creuset is way better quality-wise, but not everyone can afford that kind of luxury, just for the price I'll go with the Lodge one.

[@CenobiteBeldar]

I wonder if those things he put on the rim under the lid are the exact same in order to make this comparison completely unbiased.

[@philipwest4553]

75% resale on the French one, which costs about 7x more than the Chinese one, so you will lose about one and three quarters the price of the Chinese Dutch oven when you resell. So, you could almost buy 2 Chinese Dutch ovens for the amount you will lose. I think the French one is a bad deal. (Based on 2022 prices on Amazon) You can't expect to do well out of a resale, and you only get marginally better enamelling (which will likely not chip and is a little smoother) but you pay seven times more for that small benefit and even if you resell then you still lose nearly twice the price of the Lodge 6L Dutch Oven.

[@jaimecaroleledford79]

The taller is great for baking bread

[@twnll]

Le Creuset have a lifetime warranty on their products, they have a replacement program but I suppose there will be limitations. I rather buy a cheap lodge n toss it when it chips (or just use it to bake my sourdough), than let Le Creuset decides if my circumstance is eligible for a free replacement. I can get a new lodge shipped to me within a fortnight but you may have to wait much much longer for le creuset to decide when they are going to ship you another.

[@buddy7485]

Lodge for the value

[@Paladin-wz8gl]

This is hilarious. Le Creuset cocottes were sold to the lower income people during WWII. My grandma had one. Iron was cheaper than steel at the time and the enamel process prevents rusting. Now pretentious people like this guy want to believe that it's a magical pot that is worth every penny. At the end of the day, this is a cast iron pot covered in enamel. The lodge pot performs just as well and costs a fraction of LeCreuset.

[@campervanelvisitoofonyou8720]

Paladin2906 He just likes the French pronunciation

[@geraldward9765]

"pretentious people like this guy" ? They used to be sold to just poor people now even upper income people have them in their kitchens.I have one and I'm poor as fuck!

[@lordgarion514]

Lodge is shit, and anyone who thinks Lodge performs just as well as any expensive well made cookware is obviously shit at cooking.

[@randyfrancisco9486]

I have a hunch you are blowing smoke and can't cook worth a shit yourself.