This article is part of our series Battle of brandswhere we compare category leaders with similar products to determine which products are truly worth your money.
Le Creuset has long been praised for its iconic enamelled cast iron cookware, and the French company’s Dutch oven has become a treasured heirloom the world over. Sure, it can braise, boil, and simmer almost anything to perfection. But is its several hundred dollars really worth it? How much would you give up if you saved yourself a few hundred dollars and opted for the much cheaper – but still respected – Lodge dutch oven
While Our extensive testing of Dutch ovens, we found a clear truth: all pans behave the same when it comes to cooking. The details that make a big difference in everyday use — the handle, lid, weight, and heat distribution — are really what distinguishes good from great.
And, judging by those small details, the Dutch oven is on par with the famous Le Creuset.
Lodge’s enamelled cast-iron Dutch oven outperforms expensive competitors. The large handle and spoon-friendly shape make it easy to move from oven to cooktop, and the finish is easy to clean. Even after years of regular use, its performance has not deteriorated.
Le Creuset’s iconic colorful Dutch oven has been a top choice for serious chefs for almost a century. While it’s much more expensive than most models we’ve tested, its impeccable heat distribution, ease of use, high performance, and durability make it an heirloom you’ll pass on. back to your children.
In terms of performance, there wasn’t a huge difference in results between the different Dutch ovens we tested. It all makes for sticky rice that’s light and doesn’t burn, even though the grains stick to the walls of most pans.
But the Lodge’s 6-quart size is suitable for all kinds of tasks – boiling pasta or corn on the cob, whipping up stews and slow cooker casseroles, even tossing a simple no-knead bread. into the oven to get a new bread. hot and crispy loaf for dinner.
When we tested how quickly each pan was able to boil water, the Lodge wasn’t as fast as the Le Creuset – with the latter boiling much faster than any model we tested. The Lodge delivered a slow-cooked, tender braised pork shoulder over three hours. And our no-knead boule loaf came out crispy and golden with the underside only slightly darker than Le Creuset.
Overall, however, while all of the recipes we ran on were good, Le Creuset’s results were always a bit superior. For example, all the pans produced fluffy and soft rice, but while the other pans left at least some particles sticking to the pan and there was a difference in heat distribution when we tested different areas of the Dutch oven with an infrared thermometer, Le Creuset removed leaving no trace of rice behind and displaying perfect heat distribution.
When cleaned up after each round of testing, the Lodge looked as good as new after a little soaking in bubbling water, with no visible stains, chips or cracks. (It’s dishwasher safe, but we opted to hand wash all models.) We’ve owned a Lodge for three years and can report that it doesn’t show age even after use. used almost weekly.
Le Creuset, even after cooking with red sauce and slow-cooking for hours, is as clean as new. Of course, any enameled pan can chip or peel, but we’ve owned a similar Le Creuset model for 15 years that hasn’t happened yet. And a lifetime warranty can be put to use in case of any damage.
Construction and design
Le Creuset exhibits excellent heat retention and distribution, while locking in moisture thanks to its tight-fitting lid. It certainly has a slight edge over the Lodge thanks to its wide and spacious handle as well as the comfort of the lid knob, which is large enough and is set high enough that it can be difficult to grasp the lid while wearing oven gloves. Its weight, 11.5 pounds, is the third lightest, which makes a noticeable difference when lifting a heavy roast — and steaming hot — out of the oven.
Lodge’s enameled Dutch oven also boasts a large handle and a lid with a large metal knob, both features that make it easier to use heavy pans — especially when oven gloves are on or handling. with a kitchen towel, which is essential as these pans get very hot, handles and all.
It’s true that Le Creuset scores top for comfort, but at less than a fifth of that premium model, the Lodge comes in second. The Lodge is easy enough to handle, even more so than most lighter models. And its slightly sloping edges allow a spatula to scrape off everything along the edges.
The impression of the classic Le Creuset Round Dutch Oven is undeniable. But it’s more suitable for serious cooks looking to pass on cooking utensils to their kids. At a fraction of the price, Lodge won’t let you down — the quality and form-focused construction, alongside top performance, will elevate any home chef’s kitchen for many years. next year.
