LTHForum.com

Well, after eight hours of stirring a sauce Bolognese yesterday, my 40-yr-old orange 7-qt Le Creuset
dutch oven bit the dust: 3 new chips, one of them huge—size of a quarter. RIP. So now the eternal question: do I spend the $280 to get the new Le Creuset? or go with the Lodge? I know that Lodge is an olde American company, and I've used their cast iron stuff lots of times. But I've never had any experience with their porcelined cast iron. Does anyone out there in LTH-land have some relevant experience they can share with me? I'd be much obliged.

Geo

_________________
Sooo, you like wine and are looking for something good to read? Maybe *this* will do the trick!

Pretty sure Le Creuset will replace it due to their lifetime guarantee. You should get in touch with them before shopping.

Tnx Double-g, I didn't know about that... I'll check it out immediately.

Geo

_________________
Sooo, you like wine and are looking for something good to read? Maybe *this* will do the trick!

...if le creuset won't replace it, i'd check on ebay for a used, chipless pot. i've bought some that way, very reasonably priced. justjoan

_________________
"the only things money can't buy are true love and homegrown tomatoes" (guy clark)

There is also an outlet store in Kenosha.

But I'd go with Staub over Le Creuset. In addition to the reasons I listed in that post, people claim that the black interior of Staubs promotes browning better than the LC.

I haven't tried enamanel cast iron pans from Lodge, though I have about 6 of their raw cast iron pans.

I don't believe LeCreuset are worth the price. I have a Mario Batali 6qt and it works awesome and was 140 less than a comprable LC verson. A Lodge would be even cheaper than that. Unless you really use it a lot, I'd buy a cheaper one and use the extra money on some other kitchen equipment.

_________________
Visit my new website at http://www.splatteredpages.com or my old one at www.eatwisconsin.com