Side by Side Comparison of: Lodge vs Amazon

I love cast iron. I have an illness that does cause me to hate the heft, but the way it cooks is so worth the work. I recommend this to all who want lovely enamel covered but can't or don't feel right paying over $200 for some items. Stew came out a treat! Hold heat beautifully, and is not so large that my oven racks bend (as some company's did).I recommend keeping the little black rubber protectors for when one stores this baby so as not to damage the lid. I also must say, it is true that this item is made in China. I called Lodge and they said that even though the ENAMELED cast iron is the only one made outside the USA, they are involved in all the items used in the process, the formulas and so forth.As I can't find one made in USA not out of this world $$$, I say try this. It is lovely.

This review is for the Lodge Color EC6D33 Enameled Cast Iron Dutch Oven, 6-Quart (Caribbean Blue).I've owned and enjoyed Lodge griddles and pans for years but this is my first purchase of a piece from their enameled line. From in-ground baking at cattle camp to braised meats on my stove top, I have complete confidence in Lodge products. This oven is beautifully made, the enamel impeccable, and the lid fits securely. Lodge includes little rubber chocks to use for storage that keep the lid from wearing as much on the pot. The color is radiant and rich, so much so that I store this oven in an open cupboard just so I can gaze upon it. You might laugh at that but it truly contributes to the ambiance of my kitchen, and it pleases me as a thing of beauty.Everything, and I mean everything, I've made in this puppy has cooked evenly and to perfection. I appreciate the wide hand grips because, let's face it, cast iron is heavy enough on it's own but add six pounds of ribs and soon enough you're weight lifting. When I'm hauling it fully loaded out of the oven, believe me, those grips are a godsend.Some reviews have mentioned that the Lodge is not the heirloom quality of a Le Cruset (or a Staub for that matter). However, it's silly to compare a $50 enameled Lodge to a $300 Le Cruset. Thus far I see no difference in durability or cooking performance. The Lodge may chip sooner than the Le Crusets, but I'll deal with that when the time comes. Sure, I love my Le Cruset pieces, but guess who has the place of honor in the kitchen? Guess who gets used a couple times a week? Guess who causes me to smile every time I look at that rich Caribbean Blue? The Lodge, that's who.If you found this review helpful, please click the "yes" button below. Thanks and happy trails!

Great value and the oven cooks awesome. Cooked a Pot Roast and 2 batches of Lasagna (See Pic) so far. Soaked in warm soapy water and used a non-scratch pad to clean and it still looks brand new with very little effort to clean.

I've been wanting a La Crueset Dutch oven for a long time now, but couldn't bring myself to drop the cash. By total chance, one of my friends mentioned that they had purchased a Lodge version and were totally thrilled with it. What's this? The cast iron manufacturer that I already have one of each of their cookware makes enameled cookware as well?? Sold! Jumped on Amazon immediately and placed the order, and in usual Amazon fashion, had it on my doorstep in a couple of days!First, unboxing. The packaging may have been improved, as the unit I received was very well packed, and there were no chips or scratches. Totally perfect out of the box. The enamel looked great, the handles were solid, and it weighed as much as my regular cast iron dutch oven. Unlike most things that I get, I did read the directions, I think it's worth noting, if you haven't owned an enameled piece of cookware previously, don't use it like regular cast iron- they point out that if you overheat an empty pot, you could crack the finish. Technically it's dishwasher safe, but I won't be throwing this monstrosity into the dishwasher, hand washing is fine for me. Oh, and DO NOT USE METAL UTENSILS! They will scratch it!Next up, cooking with it! Worked beautifully and cleans up easily, just as I'd imagined it would in my dreams. Have done acidic red sauces, sauteing, long cooks, and some other stuff. Even heat distribution, incredibly smooth cooking surface. Just like my regular dutch oven, with the extra benefits of not having issues with acids, and even easier clean up. Awesome product and well worth the purchase.

When my 20-year-old Le Creuset got chipped, I went to buy another, but was stopped in my tracks by the price. I bought this Lodge item instead, and it serves the same purpose. Simply a must-have kitchen basic, and the price is certainly right. No complaints whatsoever...I use it all the time. Probably the most common recipe I make in it is chili, but I also use it for kolbasi and cabbage. It is also good for pot roast on top of the stove. I could go on and on, but you get the picture.Just adding that after a year or so I ordered a second one of these for my apartment in a different state. I opened the box, washed the pot, and made a big batch of vegetable soup. This dutch oven is a kitchen mainstay and must-have for me.

Although the item doesn't state it, Lodge replaced all their silly plastic lid knobs with steel ones... meaning they can be in a 500F oven! Yay!

Big, Heavy, durable - look at the weight on this thing (15.3lbs) compared to the ones costing $200+ This is a good buy - no chipping - I use high heat to brown & then braise, everything just melts in it - chicken, pork, beef, - you can remove it from the oven, remove the meat, and then put it on the burner to reduce the liquid (dont for get the wine) all no problem - easy clean up - big enough to feed the entire family, or just for two, no problem. Again, Heavy! get mits to be safe.

My off brand enameled cast iron dutch oven got a chip on the top edge so that it was rusting. I wanted to replace it and after reading reviews went with this one by Lodge. I am pleased with it but it's larger and heavier than what I previously owned. It's not a problem for me, but I could see how it may be too heavy for some so I wanted to point that out. I keep it in a cabinet under my cooktop but may have to move it to an easier to reach position for when I get older. ;) It seems my food is sticking more than my old enamel dutch oven but maybe that will change as I continue to use it. This is my go-to for most of my cooking needs when using my (glass) cooktop. I love that you can put it in the oven if needed too.

A great Dutch Oven with one drawback: after washing it with soap and water, rinsing, and drying, the first trip into the oven left it with tiny black spots all over the lid, and the pot--inside, and the outside. It took considerable elbow grease and a Scotchbrite pad to get it back to normal. Be careful of your first trip into the oven--I don't know what they coat these things with at the factory, but soap and water doesn't touch it, so expect some black burned spots.

As a chef, I take special care in my choice of cookware, appliances, kitchen gadgets, etc. and I can unequivocally say that cast iron, especially ones that are enameled well, are great cooking vessels. I cook extensively for home and also for clients as a private chef and this dutch oven is awesome for my uses! After a year and a half, it has held up well, non-stick properties are still good, there are no permanent stains and no chips off the paint. It has also maintained it's vibrant red color and glass. I own several cast iron enamel dutch ovens of varying brands and sizes and this one is my second favorite. My only concern with this piece is that the insides of it are too curved, rather than sloping slightly. This make sauteing vegetables with oil a bit tricky. When the pot is half filled and you mix too quickly with your cooking spoon, your items will slide up and fall out because the pot has no sloping sides. It is a minor irritant so I simply use it to make sauces or when I I have to saute a small amount of food items.

Good pot, but some minor flaws. It came with a tiny chip near the top rim. I can see a few uneven spots that look like "drips"in the blue body. My pot is two toned in an hombre style, which I did not expect, but it's not bad looking. The lid does not have a tight seal because of the 3 little raised ridges on the lid. I assumed this was to prevent the lid from getting stuck. I plan to use the heaviest glass lid i can find when I need a tight seal (rice). All in all - I love this pan so much that I am ignoring the flaws and keeping it as my first enameled dutch oven learning tool. I never had one before and i am bound to destroy it. When I am done practicing, I will certainly buy perfection ( LC) at triple the price, because you do get what you pay for in this case. . This is a beautiful pot, and I do like it very much, even though it is most definitely not the best quality... Better to have an imperfect dutch oven and great meals for the family than none at all. Last night I made a simple not in the mood for meat dish with an entire box of Costco white mushrooms (sliced), egg noodles (boiled in a different pot) butter and nothing but dried tarragon, salt and pepper, a splash of half and half and a sprinkling of flour to thicken. The mushrooms cooked up very tender and we all came back for seconds. My daughter attacked the cold leftovers in the fridge and finished it off before the night was done. I bought this to practice no knead bread making, but it will make a great beef stew too. It's very heavy, so try to have a rubber liner in your sink so you don't chip it. I don't throw pots in the sink when dirty. I leave them on the stove with a bit of water until the sink is empty, to keep them from getting scratched or chipped. I would not use Brillo or SOS. I use a nylon scrubber and baking soda.

This is my new favorite kitchen item. It is gorgeous. It also is very heavy and solidly made. It has been constantly in use since I bought it a month or so ago, whether marinating, holding leftovers in the fridge, braising pot roast in the oven or cooking rice and soups on the stovetop. The price is incredible for something this high quality. It is also the perfect size for me as a single chef. It fits a 5 serving soup recipe perfectly. If you have a family larger than 3-4, I would recommend going for at least the 6 quart. The only reason I took off one star is I'm not sure about durability. The enamel has a tiny chip on the top of the lid. It doesn't really bother me, but I really hope it isn't a sign that the enamel is going to chip in other places. I don't know how I have lived without this pot, seriously!UPDATE 10/15: I've had this pot for almost 2 years now and I don't have any chipping problems still. For the price, you cannot beat this beautiful dutch oven!

(Same as the companion piece) It is rusting around the edges after 4 weeks. I went away on vacation and could not return it before the return expiration date, so now I am stucck with it. The companion pot is also rusting in the same way at the very edge of the pan as if the enamel was insufficient around the top edge. We are not sure if this rust will affect the food we cook in the pan or if the enamel will continue to peel away. I have only used them a couple of times. I am happy with the way this product cooks, but I won't buy it again.

Let me begin by saying I purchased both this 6 qt. one by Lodge for $70 and the 7-1/4 quart one by Le Creuset for $350 in April of 2015. If you don't have hundreds of dollars to spend on an enameled Dutch oven, then this is an OK one to buy, but it is not the same caliber of the Le Creuset. I had to return the first Lodge one we bought as it had flaws/chips in the enamel straight out of the package. The second one was fine, so I kept it.Now after having and using both for nearly a year, I can say the Le Creuset is my hands down favorite. There is more surface area on the bottom of the Le Creuset for browning than the Lodge because of the shape of the corners. Because of that, I have used it more frequently, especially when I need to brown meat before braising, or saute onions before adding other ingredients. Despite the Lodge only being used about 1 in 5 times, it isn't holding up as well; It already has a chip in the enamel near the rim. Fortunately it is on the outside, so it has not rusted.If you can afford it, get the Le Creuset. If money is a concern then get the Lodge, as it is better than any stainless "Dutch oven" that comes with regular stainless steel cookware sets.

Did I get a factory second? The dutch oven I received was nice and heavy duty but the interior surface appeared lumpy under the enamel. Quality cast iron is supposed to be polished before enamelling so did Lodge skip this step? I like Lodge but I expected more for the price. Also there was a small imperfection in the cast iron that was simply enamelled over. I felt that this would be a prime spot for a chip to eventually form so I decided to return this to Amazon. Rather than re-order another I eventually found a cheap La Sera pot at Marshalls for 35.00. It is nowhere near as heavy duty but the interior is mirror smooth and looks just as nice.Five stars for Amazon's return policy though.

I'm generally a huge fan of Lodge Cast Iron products, but this one didn't quiet match up to the quality I found from their regular cast iron cookware. I have a 3 qt and 6qt in Caribbean Blue. Here were my issues concerning the pots:Weight: The enameled pots are heavier and bulkier to manage than its Le Creuset counter part which makes it harder and more awkward to move a full pot around (imagine having to move a pot with stew or significant liquid from the stovetop to the oven and back).Rust:While I have not noticed any chipping of the enamels, they have started developing minor rust spots on both the outside (blue) and inside (white) parts, within a year of use. I haven't used it much since I noticed this, so I do not know how soon the enamel will chip off after continued usage. To be fair, I also saw fair amount of chipping in one of my Le Creuset pots too, but no rust (I have yet to see whether or not Le Creuset honors its warranty). Additionally, I've noticed some rust spots on the rims of these pot, which did not happen with my Le Creuset cookware.Here's my advice for those who're interested in buying dutch ovens - think through of your need for and planned usage for the dutch oven. My planned usage was for many stove to oven applications, where the food comes out super tender and flavorful, without worrying about scorching. However, I have since found equally good if not better results with pressure cookers without having to use the oven, all prepared on stovetop without worry about scorching the food, and in shorter amount of time.

I've always wanted enameled cast iron dutch ovens, and year after year I kept waiting for Staub or LeCreuset to go on sale. Of course it never happened. So back in 2008, I ordered the Lodge dutch oven in caribbean blue. I've been cooking stews, pot roasts, Chinese stewed pork, on my gas stove or in the oven. I have to say that I really really really love this dutch oven. Even heating, great for browning before braising or roasting, this pan works like a dream. To clean up, I always let it cool down first, pouring some water in to let it soak for awhile, then everything wipes up with a damp sponge. I loved it so much that I got the 6 qt too. The pot is very heavy, and I recommend a sink mat if you have a porcelain sink.7/6/2015 Update - minus 2 starsThis is no longer a good pot because the enamel had cracks on the bottom. So now I have to donate it. I'm not certain what happened, except perhaps it was used to fry something, and the temperature was too high, or there was too little layers of enamel. I think Lodge has 2 layers of enamel, while Le Creuset has 5 layers. Oh well, it did give me several years of good service.

I've been using my Lodge 6-Quart Dutch Oven for approximately 16 months now and while it is a superb pot for everything from sauce-making to soup, to baking no-knead bread, it has unfortunately not held up as well as I would have hoped.The pros to this pot?1. Great price2. Great size3. Excellent and uniform heat distribution even over uneven gas flames4. Great for caramelizing onions and building sauces as the burnt crispy bits scrape up easily off the enamel (at least at first)5. Easy clean-up (at least at first)If this pot wasn't wearing out already, I would have no complaints about this pot. Admittedly, it sees a lot of use, I've used it nearly every day for over a year now, both on the stove and in a very hot oven (with a replacement steel knob for the lid). Even so, my husband and I are very careful to only use wooden spoons and silicon spatulas when we are cooking and we generally wash it with only a soft sponge. In spite of our mostly-careful care though, the enamel is wearing out. It looks as if it's being scrapped up by metal utensils even though we don't use any and all of the scrapes make the pot much more difficult to clean. In addition, bits of the enamel have chipped off around the rim and the lid. This pot looks to be in much worse shape than some enamel-lined mixing bowls we have--and those bowls are over 40 years old!I used to love this pot dearly and felt so lucky to have found a much more affordable alternative to the Le Creuset line and other similar brands. Perhaps you get what you pay for though. I think next time we might spend more money to buy a pot that will last us much longer than this one has.

honestly, just save up for something better.enamel came chipped on inside of lid and outside of pot. it works as it should and it nice and thick, but the enamel coating isn't nearly as nice, uniform, or free from defect as Le Creuset or the Costco brand dutch ovens.I'd just skip buying this cheap one, and save for the nicer one. you've only gotta buy these things once! so just buy it right.

By the time I received the THIRD Lodge dutch oven product as a Christmas gift I was ready to just be done with this purchase! I had to return the first two before I got a third that was in good shape. The packaging is the problem and there were chips on the first two. Anyway, the third one is fine and works very well but I'm not sure I can recommend it at all bc who wants to deal with having to run back and forth to a UPS store several times just to finally get a functional item? Anyway... one more thing. Although I did send BOTH the first and the second back in DECEMBER I now realize in FEBRUARY that only one was recorded as returned so now I've got to figure that headache out. PLUS guess what? For some odd reason I just received ANOTHER replacement product (I guess) and it, too, is chipped in several places. UGH.

I ordered this product a year ago and have only used it maybe four or five times, but whenever I try to brown meat in it, the meat sticks (even when I add oil or butter) and the bottom scorches. I tried to brown some chicken in it and the skins all stuck to the bottom (which resulted in half the skins being yanked off when I went to flip them) and the chicken started to burn despite lowering the temperature, so I finally gave in and switched them a different pan. I've also tried browning stew meat and a pot roast in it, which also stuck to the bottom and now the inside of the pot is stained as a result. How on earth something like this can "stain" after so little use is beyond me. The whole point of my buying this product was so I could brown meat before popping them in the oven and now it seems I can't even use it for the intended purpose. What a waste.

I'm not a picky person and it's very very rare for me to give a product 2 star!I have to say I was very happy when I got this product. It looks just like my mom's big old Le Creuset Dutch Oven and it's much much cheaper.The first two cooking experience (braise short ribs and made some casserole in oven with 375 degree) was nice, it worked fine and was easy to clean. But today when I brown chicken breast, I heard of a pop and the oven looks like as following pic.I promise I followed all the thing listing on the instruction, wash it by hand, never heat it when it's empty. So I only can say you got what you paid!

Ordered this after reading many reviews that it was great. Got it home, washed it, and cooked a fresh roast in it. The pot appeared well made, the lid fit great and kept in the liquid, but after the delicious food was gone the pot had chipped its enamel off the bottom in a large spot. I cook all the time and I am constantly looking for quality cookware at a decent price. Unfortunately I was disappointed this time. To me it doesn't matter how well it cooks if the coating is going to come off. Maybe Lodge just hasn't gotten the enamel process down yet.

Unfortunately, the current batch (April 3, 2013) included at least one with pinholes in the porcelain enamel and, where there is one, there is surely another. I am returning this beautiful pot/dutch oven and will wait a few months to reorder when they have sold out a couple of times over and have a new batch. Lodge did not have this problem when I was younger but, in recent years, I have noticed more and more pinholes and thin spots and even bubbles in the enamel on their line of pots and skillets and am really hoping the other item I ordered does not have the same problem. If you buy from Lodge, which is still an excellent brand if you can find a perfect cast iron pot or pan, then check it carefully for pinholes, especially on the underside of the pot and on the inside. Mine had them on the inside in a cluster and on the outside in a few places as well as on the bottom and on the lid. So, basically, mine had them all over. When heating an enamel cast iron pot to 300 degrees, pinholes will cause problems and, even if you never go over 200 degrees, rust will begin to form inside the hole, where you can't even see it, until, one day, the enamel will explode off of that spot leaving (best case scenario) shards of enamel in your food. for the worst case scenario, search Lodge Logic or Lodge reviews using the keyword "explode". Check for pinholes. That is pretty much all I can offer here. If you have one without them, it will cook beautifully and last for many years. If you don't, be very careful and return it, if it is still within the window. Good luck.

Arrived with a small spot on lid unfinished. Not chipped but not covered with enamel. It's small and it may not seem like much, but that's poor quality control. So the whole enamel process might be faulty on this dutch oven. Not recommended. Will be returning.

I purchased a Lodge EC6D43 Enameled Cast Iron Dutch Oven, 6-Quart, Island Spice Red on January 31, 2017. After only two uses, I now have a small chip on the inside of the bowl. I don't use medal utensils and followed care instructions. After reading amazon feedback, there appears to be a number of people with similar problems. I am waiting to hear back from Lodge, but probably should have gone with a higher end product.UPDATE: I did contact Lodge on the above issue. After a few clarifying emails and pictures, they agreed to ship me a replacement. At this point, I'm really impressed the way they are standing behind their product. I decided to change my rating from 1 to 4 stars.UPDATE 2: I received the new Lodge cookware as noted above. After unpacking, I found two small areas that were ruff to the touch. I lightly rubbed one with my finger and the top coating fell off. The other area seems stable. So now I have two pieces with the same type of defect. I contacted Lodge again, but have not heard anything more from them. I've decided to give up on the issue. Rating changed back to 1 star.

Is this a factory second? Or just more junk from China? Bought this last year but used it for the first time today. As it heated up I heard a loud pop and a piece of green enamel flew up and hit me in the face. Now I have a chip out of the pot's exterior enamel and a pit in my eyeglasses. I won't buy Lodge enamel again. Very disappointed.

Enamel inside bottom chipped on the second use. Not happy, and lodge warranty does not cover chips in the enamel. $86.00 paper weight. Be aware of cheap products, I should have spent the extra money and bought le Creuset.

I should have listened to other people on the Amazon website and bought somewhere else. Outside package was not damaged but as soon as I opened the box there was green enamel all on the inside! So upsetting......

I've had this item a little less than a year. I also bought a smaller pot and a frying pan at the same time. All around the lid and the tops of both the pots and the pan rusted within weeks as they are not coated in that spot. I've been rubbing them with olive oil. The outside of all of the pots have chipped, and I am super gentle with them. I do not store them in a drawer or cupboard but one on each burner of my stove, so they do not hit against anything. No idea how they chipped, but they certainly did it easily.Today I was cooking chilli and had some oil, onions, celery and carrots going at a low heat to start it out. Suddenly I heard a loud POP! I looked inside the pot and I had a large, quarter-sized chip in the enamel. Had to throw out my food.I guess I cannot use this pot anymore? I seriously used it only a few times per month, so perhaps 12 times total. Waste of money. Not sure how/ if I will get my cash back. I heard they are a nightmare to deal with on returns.