The Hungry MouseDutch Oven Battle: Lodge vs. Le Creuset
Let me start by saying: This was not a scientific experiment. This was one little mouse in her kitchen with 2 pots and 8 lbs. of short ribs.
If you want science, check out Cook’s Illustrated exhaustive test. (Nitpickers, please pick nits over there.)
When it comes to cast iron, to a lot of people, there’s Le Creuset and Staub, then there’s everybody else. They’re the Rolls Royce and Bentley of cast iron cookery. Of course, they also both come with hefty (think $200+ in many cases) price tags.
So when a couple of folks asked me recently what kind of cast iron they should buy, I wasn’t sure what to say.
Dutch oven love
I love my Le Creuset dutch oven. It’s actually the only one I’ve ever had. I picked it up on a super sale at Marshall’s maybe 15 years ago for well under $100. (Get the same pot today on Amazon.com for $279. Yikes, right?)
That said, it felt totally irresponsible to recommend that anyone go drop almost three hundred bucks on a pot, when a less expensive brand would do just as well.
Or would it?
And so I decided to test a few for myself.
Over the last few years, a handful of more economical dutch ovens have cropped up at stores like Target. They’re colorful and enameled and every bit as heavy as my Le Creuset. Lodge, my favorite maker of non-enameled cast iron skillets, happens to be one of them.
So, I e-mailed Lodge to see if they’d be game for a comparison. Less than a week later, two shiny, new Lodge pots—one green, one blue—arrived on my doorstep. (Thank you, Lodge!)
The recipe
I wanted to test the pots by cooking something that I’ve made a zillion times before in my Le Creuset, so I’d be able to tell just how the Lodge model compared. I picked short ribs, something I make probably 2 dozen+ times every fall & winter. I followed a slight variation on my Guinness-Braised Short Ribs.
Now, cooking short ribs is one of those ineffable acts of culinary magic.
I mean, start with meat that’s tough as nails. Simmer it slowly in a covered pot for a few hours. The low, slow cooking breaks down all that tough, fibrous fat and tissue. And…voila! Succulent, moist, fall-off-the-bone, melt-in-your mouth meat + velvety broth that just might be the pinnacle of comfort food.
I’ve been braising short ribs for years, and it never ceases to impress me.
I got 8 lbs of ribs, and planned to cook 4 lbs. in each pot.
The Reigning Champion
In one corner, we have my big red pot, a 7 quart Le Creuset. She’s a tried-and-true kitchen veteran with 15 years of service.
Aside from a little discoloration on the interior enamel and a few exterior scratches, she performs just as valiantly as they day I brought her home. I love her dearly. We’ve been through thick and thin together. I’ve lugged her from apartment to apartment all through my 20s and early 30s. She’s cooked for happy and not-so-happy occasions. There’s just something so nice about a big, heavy pot bubbling away on the stove.
Am I overly sentimental? Without a doubt. Would I save Big Red if my house were on fire? I might think about it for half a sec. Regardless, it’s hard to imagine that another pot could perform as well.
The Contenders
Now, Lodge was kind enough to send me two pots. One was a 6-quart green pot from their L series.
(So pretty, right?)
I’m a sucker for little design details, and love the stainless accents on the handles and the swirly handle on the lid.
You can get her in Apple Green on Amazon.com for about $84. The same model in Liberty Blue goes for about $65.
The other was a 7.5 quart pot in Caribbean Blue from their Lodge Color series. This baby is just about $90 on Amazon.
This one has a more traditional dutch oven design, like my Le Creuset.
The Match Up
I decided to pit the blue model against my Le Creuset. Both are cast iron. Both are enameled. Both have domed lids with heat-resistant handles. Not exact duplicates, but close enough for my purposes. (After all, I’m making short ribs here, not splitting the atom.)
In case you’re (rightly) thinking I might be biased towards my Le Creuset, I had a team of testers ready to sample and compare my short ribs, including the Barking Sous Chef (who you can see presiding over the proceedings in the background below).
The test
With my kitchen full of cast iron, I hit the butcher to pick up the ribs. Eight pounds of meat later, I was ready to start cooking.
The first part of braising short ribs is to sear them in oil, which creates a ton of flavor.
I got the oil nice and hot in both pots, then added the meat (in batches…crowd a hot pot, and your meat will steam, not sear).
I got a good, brown sear from both pots in the same amount of time.
I flipped the ribs and got consistent results from both pots on all sides.
When the meat was seared on all sides, I added it all back to the pots (remember, I seared in batches)…
…then dumped in the Guinness.
I turned the heat to high to bring the liquid to a boil. Both pots started to bubble at about the same time.
Once they reached a boil, I added in the rest of the ingredients, then knocked the heat way down (so the liquid would just hold a simmer), and covered them.
Heat Resistant Handles
After about an hour on the stove, I peeked under the lids. The Lodge handle was actually cooler to the touch than my Le Creuset. One point for Lodge.
The finished ribs
I cooked the ribs for just a hair under 3 hours.
The pots really were virtually identical. The ribs from each were tender, with the meat falling off the bone.
There was about the same amount of liquid left in each pot.
We had a small party to feed a handful of our hungriest, carnivorous friends, and all agreed: Both batches of ribs were absolutely delicious, and folks couldn’t tell the difference between those cooked in the Le Creuset vs. the Lodge.
My verdict
In the end, the Lodge performed just as well as my tried-and-true Le Creuset. I highly recommend the Lodge pot. It did the same work that my Le Creuset did, at a fraction of the cost. If we had a money tree in the backyard, I’d have cabinets full of Le Creuset and the like. However, until then, if I needed new cast iron now, I wouldn’t think twice: I’d definitely go for a Lodge.
Don’t get me wrong: I’m not retiring Big Red. Let’s just say that she has a new baby brother, and he fits in really well with the family.
*Please note that Lodge donated the pots for this post. My opinions, however, are strictly my own. The Lodge pot really did perform just as well as the Le Creuset. I don’t endorse anything I can’t get behind 100%.
87 Comments on “Dutch Oven Battle: Lodge vs. Le Creuset”
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Love this article. I’ve always used Lodge Cast Iron Pans and wondered if a Le Creuset was really worth that much more than cheaper alternatives.
Great experiment
what a fun test
I actually just got my first Le Creuset as a bday present in March. I really like it so far, and am happy to see that the bottom of yours is not pristine!
Been toying with Le Creuset for years. This throws a wrench into the literal pot. Great article Now I need one on food processors too!
Fun post. I don’t have either, but now I’m leaning towards Lodge.
I just got a Le Creuset as a wedding gift but am thrilled to hear that the more affordable Lodge worked just as well in case I want to expand my collection. Great matchup!
Thank you so much for this post. It is sure nice to know that I don’t have to spend hundreds of dollars for a nice heavy duty pot. I am definitely going to invest in one of these beauties. I have had my eye on them for a while now. I just love the colors that are available! Thanks Lodge and Hungry Mouse!!!
I have long lusted after a Le Creuset but alas, it’s not within my reach. Last year, I found a red 6-QT Lodge at Walmart, similar to the blue one in this comparison for $50. Whatta a deal! And I absolutely couldn’t be happier with it. This is a post I wrote on the first test run with it: http://bit.ly/m1pArW
GREAT post….Glad that I have an alternative to my beloved Le Creuset!! Just an FYI – you can get really good prices if you hit up a Le Creuset outlet…That’s where my 5quart pot came from….
Just curious – did cleanup go as smoothly with the Lodge?
Oh, cleanup was a breeze for both. Definitely no issues with the Lodge.
+Jessie
Years ago I picked up a worn Creuset roasting pot at a garage sale. I was so impressed with it, my husband searched Kijiji and came across the old orange pots and pans set, which still does me well after 25 years of cooking. I finally picked out a Creuset Dutch oven at Winners that did not have a lid for $99.00 Canadian. Fortunately I had a lid from a cast iron skillet that matched the dutch oven.
STAUB is also an excellent line.
Great post. I have a few Lodge pots & skillets and love them all. I also have a couple of other brands I feel also work well. Can you tell I really like cast iron? It also gives me a workout while cooking, the only down side. : ) I love short ribs & Guiness also. Can you share your recipe? It looks really tasty.
Thanks so much! Yeah, your arms definitely get a workout. I love cast iron, too. What other brands do you like?
Here’s the basic recipe I used: http://www.thehungrymouse.com/2009/01/20/rib-of-the-week-guinness-braised-short-ribs-plus-a-quick-primer-on-braising/
Cheers!
+Jessie
I have to yell you what a GREAT posting. So FUN and so clever. I hope you don’t mind, I want to share this on my blog – cause it’s so gosh dang clever! I could not wait to see who the winner was, you had me glued to every word. Plus I cant wait to try your short rib recipe! BRAVO, simply LOVE this post!
This is great news! And 2 Lodge pots to boot!
Wow! I didn’t even know that Lodge was getting into the enameled game…but I have to say it’s about time. Regular cast iron holds too many flavors and smells.
Now, you say that you’d have a cabinet full of enameled Le Creuset if you had a money tree – but you’d also need some money for shelf supports and anchoring.
Thanks for this review. I have long been one of the few who scoffed and said, “Le Creuset couldn’t really be worth ALL THAT MONEY!” (Secretly, of course, I’ve really thought, “Those pots are so cute! I wish I had that kind of money to spend on Le Creuset!”) I’ve been loving the $40 enameled Dutch oven I picked up at the restaurant supply store for a few years now, but have considered buying one of the Lodge models since I love their skillet so much. This test makes me feel better about being a cheapskate!
I’ve been talking about getting a Dutch Oven all winter but we deterred by the cost. Thanks for doing this, it’ll make my decision MUCH easier!
I have had my Lodge enameled cast iron Dutch oven for at least 5 years. I was going to do some shortribs and needed a Dutch oven immediately and it was the only brand I could find locally. I think I spent about 30 bucks for it. I have often thought about springing for a more expensive version thinking I might get better results (although I have actually never been disappointed in my Lodge), but now I think I will just buy another Lodge in a bigger size. Thanks so much!
Thanks for this review. I have long been one of the few who scoffed and said, “Le Creuset couldn’t really be worth ALL THAT MONEY!” (Secretly, of course, I’ve really thought, “Those pots are so cute! I wish I had that kind of money to spend on Le Creuset!”) I’ve been loving the $40 enameled Dutch oven I picked up at the restaurant supply store for a few years now, but have considered buying one of the Lodge models since I love their skillet so much. This test makes me feel better about being a cheapskate!
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I studied The Lodge the other day at Target and contemplated getting it and then put it back down thinking I should probably continue saving and get the Le Crueset. No way Jose! I am running to Target to get my Lodge!!
Just curious – what about the Green Lodge Dutch Oven? Should it perform just as well? Or do you think the shape or handle would have an impact? I really like the green one but would definitely go for the blue if I knew there were any performance differences.
For me, I would spend the money for the Le Crueset! The Lodge is made in China, I will not buy anything that I am cooking in from China. Bowls, or things to be served cold, I have no problem with, but I repeat, I would never cook in anything made in China. JMO
Where is the Le Creuset made? I have enjoyed, maybe even loved my Lodge Made in USA for years. I have requested a reason for their enamel product being made in China as I feel it may these days be a problem with EPA/OSHA restrictions for the enameling process either being totally illegal now days, or cost prohibitive with necessary permits.
I purchased and Emeril cast iron deep rectangular like 8 x 14 with ribbed lid smoker tray and grease rack, but it is no longer available. It was made in China.
Cast iron from anywhere that is well made of quality iron will last lifetimes. But it must be seasoned and kept that way or you may as well get stainless or teflon type material.
If you get a taste, time to reason it, or quit leaving kraut or tomato dishes in it overnight.
Not to step on any toes, just a 63 yr old wanna be chef’s input.
I agree with you— China is slack on safety standards and you don’t know what is in the enamel they are using. I enjoyed reading the comparison between Lodge and Le Crueset— but I would like Jessie to repeat it 10 years from now! Will a Lodge-made-in China stand the test of time?
What a great comparison post! I definitely love the Lodge products that I have, so I have no doubt that their dutch oven is a solid choice too =)
I just recently bought my first Le Creuset after several years of not being able to justify the price difference over the plain Lodge stuff. I have several Lodge non-enameled cast iron pieces that I would save from a burning house, but after finding out that the Lodge color are made in China, I’ll stick with the Le Creuset.
Great challange. i have le cruset, but i need a couple of new pans but i am tired of see anywhere Lecruset pans so i will go for Lodge. Thanks!
Oh wow, I absolutely LOVE, LOVE, LOVE that green Lodge pot. I had NO idea these were sold, and at TARGET of all places. Talk about killing two extremely fine birds with one stone – Target and an incredible cooking pot.
Will be looking for one of these Lodge pots on my next visit. Gorgeous!
Great post! I will definitely keep Lodge in mind when I can actually afford to go buy new kitchenware — at the moment our only cast iron is a good, heavy cast iron skillet.
Unsurprising, but nice to learn that my biases are true. When you get to the core of it, you are talking about the quality of the iron (pretty universally the same) and the quality of the enamel. There’s no good reason in this day and age for Le Creuset to have any kind of enamel technology advantage.
That said, I bought a dutch oven last winter, and have not used it much since getting my Sous Vide Supreme Demi. I’ve done short ribs in the SVS, and, while I’m not one to drop text speak, zOMFG. Only downside is a looooooong cook. 72 hours. I would try your short rib recipe in the SVS, but I think I’m gonna try the Rick Bayless version first. Known quantity in my home.
Love this comparison!! By the way, if you want to get the inside of “big red” white again, pour in some bleach and set it out in the sun for a while. You will have the inside white again! The trick is the sun! – LOVE YOUR BLOG!!
Hi, one question, where is Lodge made in? I hope it’s not China.. somehow I don’t really trust products Made In China (although I’m Chinese), especially when I need to cook in it, or serve my food in it.
Do enlighten.
Super happy to see your test, because I bought a Lodge pot when I couldn’t afford the LeCruset. : )
Interesting. I do love me some Le Cruset but don’t like the price tag but I am wary to buy Lodge without actually trying it myself.
I Love Dutch Oven dinners and I LOVE RIBS. I’ll probably just stick with my old pot though.
Nice article.
I’d be curious to see the Lodge pot in 15 years, though, to find out if the enamel, handle, and cast iron survive as well as your Le Creuset has.
I own the Lodge 12″ cast iron skillet that I use religiously at home and on camping trips.
cooking on open fire is best. The Lodge is by far affordable and outperforms many popular brands.
My 2 cents … I have had good luck with Le Creuset products, but I bought a Lodge Dutch oven about 6 months ago based on a Cooks Illustrated review. Like you they came to the conclusion that the Lodge oven performed just was well as the Le Creuset.
After about 2 weeks I chipped the enamel off one of the handles when it touched the counter top … no big deal, my bad. Then last week, I warmed up a little oil, threw a few cubes of meat in the Dutch oven, and when the meat touched the surface of the oven it produced a loud pop and sent pieces of enamel flying all over.
So I may have been unlucky and gotten a lemon, but Le Creuset ovens may be pricier for a good reason whether it is QC or process-related. Lodge makes great cast iron products, but I think I’ll stick to Le Creuset when it comes to enamel.
Looks like they perform equally well but I wonder about how well the Lodge will hold up over time. I bought a bargin pot with Martha Stewart’s brand on it. It performs well however, in a year’s time it has a lot of chips in the surface so I don’t want to use it anymore…don’t want to ingest porcelain chips. I just wonder how the Lodge will look after all the years of service that your big red has given you.
Thank you! Thank you! Thank you so much! I love my Lodge cast iron skillets Just can not afford to drop nearly $300 on a pot. If the Lodge can get the job done then I’m sold. Really glad I found your site. Will be back often!
Fun post! First of all, the food looks delicious….
My husband and I had been pining for a Le Creuset for years, and kept looking for bargains. We own a few Lodge cast iron pans and last year he spotted the Lodge Color series on sale at Farm and Fleet. We have a 6 quart red one, which looks very similar to the Le Creuset. We love it. It’s probably the only other brand I would totally trust, and I use it on a regular basis.
Thank you so much for conducting the experiment. I’ve been toiling over which to get, and why one is better than the other, but now that I’ve read this post, both my wallet and I thank you for helping to make the decision much easier!
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The true test between the two will come some time from now. Will the Lodge Dutch Oven hold up like your 15 y.o. Le Creuset? I don’t know. I’ve only used Le Creuset, mainly because it was all that was available when I started cooking. But it’s shown itself to be a great brand. I really used my set up over the course of 20 years, and because Le Creuset has a lifetime guarantee, they replaced every single pot with a current model. 30 years of cookware for $97. Not a bad deal.
How does the porcelain interior finish compare to cooking in a plain cast iron dutch oven?
How does the porcelain interior finish compare to cooking in a plain cast iron pot?
I just ordered my first Lodge 6 quart from Amazon a couple of days ago, and reading through the reviews, all have had good things to say about the Lodge products and even compared the LC products. They found the same thing that you did, the perform just as well at a fraction of the cost. I’m thinking that the real test will come a few years down the road in terms of holding up. I read that the so far the Lodge dutch oven clean up every bit as well as the LC ovens, with not staining. For me that in itself is huge.
I can’t wait to get my new dutch oven, thanks for doing the comparison, I love the post as well as the information provided therein.
I actually own a couple of Staub pots. I was looking at the Lodge cast iron enamel line, but I decided against it because they are now being manufactured in China. See the third paragraph – http://www.lodgemfg.com/lodge-history.asp
In the end, given all of the bad press coming out of China regarding faulty toys and tainted food, I’d rather play it safe and get something manufactured in France.
The hard part was for me was deciding between Staub and Le Creuset. I ended up choosing Staub because I didn’t want to pay an extra $15 to replace the handle on the lid of a Le Creuset and I preferred a black interior to hide any stains.
Looking forward to trying your braised ribs recipe.
I have several LeCreuset pieces. My mother has had hers for over 30 years and is still going strong. Just like Jay stated, I’d be curious to see if the Lodge holds up as well as LeCreuset over time. I also wonder if they stand behind their products as well as LeCreuset does with their warranty. My personal preference is LeCreuest. They are expensive pieces, but well worth it.
I love this comparison. I always feel like such a loser for not owning a Le Creuset, but now I can stop
And the ribs…oh my! I’d take some out of either pot.
Yes, but what I really wanted to hear is how durable the Lodge is, especially in comparison to the Le Crueset. I am in the market for an enameled cast iron casserole having drilled into me about the joys of enameled cookware by my cooking instructors. More than a few reviewers on a couple of websites were very disapointed that the Lodge chipped off enamel into the food after just a couple of uses.
I really do not want enamel chips added to my food. I think I will buy Le Crueset.
Editorial note: How much of the Lodge made in China is done by low wage possibly slave labor with the factory throwing environmental concerns along with with wage and labor protections out the window with the waste slag?
i wanted to try mark bittman’s no-knead bread recipe that was to be baked in a covered le creuset dutch oven. my lodge dutch oven had a phenolic (aka plastic) knob only good for about 375-400; the le creuset pot was ok at 500, whereas its knob was not. since recipe wanted 500 degree oven, was afraid to use knob on lodge (so i took it off before baking). bread was successful. have since bought le creuset’s replacement knob (about $11 and screw fit lodge perfectly) which is supposed to be good at any oven temp (and fit perfectly on my lodge). we’ll see…
Lodge won’t take 500 degree oven heat for baking bread. I tried it and it blew a chunk of enamel off the bottom. When reading over the care instructions after the event, I noted that it is not to be used at that heat. Maximum 400 degrees. I think the maximum Le Creuset temp is 450 degrees.
I agree…I have a Lodge and Staub. The Lodge is the smaller of the two so I use the one which is the right size and ….there is no difference…one cost me $65 and the other cost me $280….hmmm…I love them both…
I am wondering if it is a concern that the Lodge Enamel products are made in China? Lodge Cast Iron are made in USA but they import their enamel items from China, i wonder is this is a soruce of concern for the quality? Just wondering… thanks
I always wanted to buy Le Creuset but the price was just too much. Recently I found Lodge dutch oven and was going to buy the original non enamel coating dutch oven but the pretty look of Le Creuset kept bothering me lol. After I read your post, I decided to buy Lodge
Thanks!
Thanks for this cook off. My Le Creuset 5 1/2 qt dutch oven, after 30 years of use, developed a crack! Even at a discount outlet I would have to pay over $200!! But I believe I’m going back to real basics and buying the Lodge regular cast iron, as it is made in the USA. The enameled is imported from China. I’ve had my Lodge cast iron skillet since 1970 and have even used it to cook macaroni in the oven when I didn’t have a pot. Trustworthy.
thanks! im sold will def. buy the lodge dutch oven!
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Great article.
Unfortunately, Lodge now manufactures in China, which is an area I try to stay away from.
can you please tell me how your Lodge is holding up a year later?
thank you
Dianne Biscoe
[email protected]
I was also wondering about how it is holding up after a year
I’d like to know as well, considering that I have a Dutch oven that has lasted only 6 months before the enamel broke off in the bottom and will be looking at replacing it.
Let me throw another contender into the pot (no pun intended). I have 3 Dansk pots in the Kolbe style (made in Denmark), 2 dutch ovens and 1 soup pot. They have been used on the stove top and as well in the oven. The oldest was my grandmother’s (I’m 61 and she had as long as I remember, the other two were gifts to myself.
The oldest has a little discoloring on the bottom, and that is it! Nothing else…not a chip, graze, etc. Needless to say, they have been babied (no dishwasher [no steel soap pads], NEVER hit your spoon on the edge of the pot, use over medium heat, NEVER high, etc.)and up until very recently could not have been replaced (unless through E-bay). However, I recently found out that Crate and Barrel have them. They are pricey, but I’m a firm believer in you get what you pay for…
Out of the 3, I use the oldest the most.
Thanks tor this. I wanted a LC for years and just cant afford it. I held off because I just didn’t want a cheep imitation. I found a Lodge outlet on vacation so I went for it. This makes me want to get started right away with using it!
Thank you for this! Lodge did right by giving them to you because you helped their business. This totally decided me on the Lodge pots. They will be making some money on me in the near future
Just bought a Lodge dutch oven last night at Target to make the bread I found on Pinterest. SO glad I found this review. Like nearly everyone else posting here, I would love to have a Le Crueset, but price was prohibitive. Can’t wait for the weekend to try out the Lodge!
Just a thought: Le Creuset are made in and shipped from France. The Lodge Enamel/cast iron are made in and shipped from China. The standard Lodge cast Iron Dutch ovens are made in Tennessee in an environmentally sensitive plant. If these are issues for you, the cast iron dutch oven is worth serious consideration.
What an informative post…and done well. I already bookmarked your Guinness short ribs. I have a stack of short ribs awaiting deliciousness.
I love my Lodge cast iron skillet and I need a dutch oven! This is very helpful.
My concern was where these are actually made. Like Jennifer, I researched the origin. I know all the strides that have been made for the Tennessee manufacturing and their employees. Along with the fact that this company is still operated by the Lodge family is commendable. I would have no reservations purchasing the enamel series if I knew the Chinese workers were treated fairly as well.
I am so mad. I just bought a Le Creuset coffee mug and in little bitty tiny letters that you almost have to have a microscope to read, it says on the booklet: made in China. I would never have bought it if I’d known it had been made there. I do not trust any food or eating utensil/etc. coming from there at all. And to me, hiding the origin of a piece under tiny lettering on a leaflet is tantamount to false advertising. Taking it tomorrow for a refund.
Le Creuset from France? Hah! Like most people still thinking Cadbury Chocolate is owned by Cadbury Chocolate when it’s owned by Kraft. And thinking John West is a reputable English fish company when it’s actually owned by a group of people in Thailand. Always check your origin source. Many people do not care about anything but money – and your health and safety are secondary if they come into the equation at all.
Sarah…….a coffee mug can not be compared to cookware, many companies have lower end product lines that they do not produce at home.
P.S. I have the Lodge Logic Dutch oven and it is the absolute best. I also have their 12″ frying pan – a godsend. I’d recommend these to anyone wanting sturdy no-nonsense high-quality. Not those ridiculous enameled ones (would never trust them!) from China – but the good old-fashioned well made cast iron kind from Tennessee.
I have a Lodge dutch oven and after 5 years there is rust dripping down from the top edge and a large piece of enamel has flaked off of the bottom. Lodge may perform as well as Le Creuset but it won’t last as long and who wants rust in their food anyway? I only use mine for baking bread now and use parchment paper in the bottom. I am going to by myself a Le Creuset for Christmas and one for my Chef daughter. At the end of the day, you get what you pay for.
Thank you thank you thank you. This was a terrific posting and very helpful!
Thank you for posting a comparison between the cookware. I am a name brand snob and have always wanted Le Creuset cookware, but I really like the fact that the Lodge cookware is American made and considerably cheaper.. You are making my decision easier.
One tip if I might add, go buy some barkeepers friend and you will have the discoloration out of Big Red in no time… It works wonders on anything with blemishes that aren’t gouged in.
I guess I need to back pedal a bit… Lodge’s non enameled cast iron is made in America, there Enameled line is not… From their website:
“Combining our extensive history of making cast iron cookware with the fine art of enameling, Lodge has two lines of enamel coated cast iron cookware – Lodge Color and the L Series.
Made to our exact specifications in China, the Dutch Ovens, Casseroles, Skillets, Grill Pans and Panini Presses in this line reflect our commitment to heirloom quality cookware at moderate prices.”
I guess I’ll keep digging… (Why it matters is because I work in a vacuum repair shop and have seen what Chinese products ‘are’ when compared to American, Korean, Italian, German and French.)
I loved your comparison but frankly, I think the any brand enameled dutch oven will cook the same, the test is the enamel itself. I have two Le Creuset items, the Doufau and a 7 qt Dutch oven. I also own a Rachel Ray 3 qt dutch oven. The RR 3qt is 2 yrs old and began chipping at 1 yr which is why I chose the Le Crueset next time around. I’d be curious to hear if anyone has other brands that might have chipped. I use the pans as stated in the literature, no dishwasher, handwashing, wooden and plastic spoons, so I was very disappointed when the RR enamel began chipping off.
Great post. I’d love to see how they do after a few years of usage though.
I bought the Lodge Color Enameled Cast-Iron 6-Quart Dutch Oven from Amazon in Feb 2010 and I’ve been pretty happy with it until yesterday, when part of the enamel on the bottom broke off and the little pieces flew into the air and hit my face. I was frying some bacon over med-high heat. Luckily I didn’t sustain any injuries.
It is not used very often (on average, about 2-3 times a month), I always washed it by hand and used wooden spoons.
I’ve never owned an Le Creuset so I cannot compare, but I will never buy anything made by Lodge gain.
I thought this was a great comparison test……..and i think that it is true. I would agree and buy Lodge except that i recently learned that Lodge cast iron enameled pots are no longer made in the USA but are made in China. There are an increasing number of posts on the internet regarding failure over time of these products produced in china…..sounds like a lack of quality control……
So after much thought, research, and hand-wringing i bought my first Le Creuset – made in France, lifetime warranty…on sale at williams- sonoma. Was so astonished at how much easier my cooking has become -and how much better everything tasted that i went bought a second smaller piece for everyday use.
I have tried so many discounted brands -compared to LC (Martha, Palm Restaurant, Rachel, Cuisinart) and they just do not compare in the least to the LC set my grandmother left me. I have not tried Lodge, in fact I have never even heard of it which makes me wonder how I have missed it.
The money I have spent with $80 here and there trying to find a worthy dupe to the Le Creuset pieces has surely cost me more than the actual LC 7.25 qt I wanted! They all chipped within weeks – a few months. My LC have yet to chip and some are 5, 10 & 20 years old!
Also, I had to transfer what I was cooking from my 5qt LC into my larger “fake” -Palm Restaurant version the other night because I needed more room. I was astounded to see the difference in cooking right before my eyes. Transferring from one to the other really opened my eyes (and yes the pot was heated thoroughly). It just did not compare in the least, from start to finish. By the way my Palm crazed all over the bottom and the lid and edges chipped incredibly badly almost immediately. So I say skip it when you see this beautiful looking white large cast iron wannabe at Home Goods or like.
I will say, I ran out yesterday to the Le Creuset outlet store and finally purchased a 7.25 qt round. I’m so pleased I finally did. At this point I am afraid to try anything else. Your experiment looked great but my gutt says the Lodge will not hold up like the LC in the long run. I will look for you to update and prove my gutt wrong
Btw… I only paid $159 for my 7.25, plus the stainless steel strainer insert for $30! Outlets for LC carry firsts and seconds. The seconds are ONLY second in finish NOT function. I really researched this, read reviews and asked lots of questions. You still get the full lifetime warranty on the seconds! Seconds will have a mark on the underside of the handle to denote their classification of being a second.. Look at the pieces, feel them. You will notice a small bubble or pock in the finish and that is what makes it a second. Truly in my experience, you do not even see them until you know to look for it.
Finally, the fact they are still made in Europe is a Big plus for me. Yes, in most cases I want made in America but for cookware and Skincare/cosmetics I want made in Europe. Europe has much stronger guidelines and restrictions than we currently have here in America. Granted we are light years ahead of China in quality and safety but Europe is quite a way a heads of the US.
So in short, I suggest finding a Le Creuset Outlet Store if you have always wanted a true blue LC to call your own. The prices, quality and service just cannot be beat IMO.
I bought from the one in Flemington, NJ at the Liberty Village Outlets.
Thanks for a great article. You helped me which one to buy. At a fraction of a price, I will definitely buy Lodge.
I wonder if the comparison is flawed – as the real comparison would be how would the lodge perform after many years (looks like you have had the le crueset for a long time).
I have a Lodge Dutch Pot, I’ve had it for less than a year. The enamel has chipped off, I’ve found traces in my food. After drying the lid you can feel a whitish chalk like dust coming off with your fingers. I’m throwing it away, I’m not even going to give it to good will. I don’t want to eat that material!!!
Thank you so much for doing this comparison! I was really on the fence which pot to buy for my Oxtail soup! I also, liked that the Lodge handle was cooler, that was one of my worries. Then I saw “Aida” & “Dani” comment about Lodge chipping! Oh no. Now I am back to square one. Any advice since you made the comparison, please let me know.
T~
Thanks for this, I’ve been wondering about the quality of Lodge. I have some of their cast iron, but not of their enameled. I was hoping to read the Cook’s Illustrated comparison but they’ve firewalled it and no they may not have my credit card number. Jerks! I’d like to know how well the Lodge does over time, but considering I can buy 3-4 Lodge Dutch ovens for the cost of a Le Creuset, it’s probably worth trying the Lodge and finding out for myself.
Thanks again!
There is also another line very similar to LC called Chasseur. It, too, is made in France though it’s not as widely known, I have a braiser that is outstanding in quality and cost about $100 less than the LC model. They often turn up at Tuesday morning for a steaI. I have a piece of Staub but find the interior a bit too nails-on-a-chalkboard to cook with (even with a wooden spoon it makes my blood run cold). I have three pieces of LC that are workhorses and serve me well. I’d gladly invest in the Lodge enamel if it were made in TN; however, I have to admit that, though I love my original Lodge cast iron pans, I would not trust those made in China.