I’ve always been a huge Le Creuset fan. My mom has a complete set of the Le Creuset cookware with the wooden handles. I grew up using these. Once I grew up and moved out on my own, I wanted a Le Creuset dutch oven so badly. I was ecstatic when my dad bought me one for Christmas one year.
I love the versatility of an enameled cast iron dutch oven. They’re great for one-pot meals, especially since they can go from the stovetop to the oven. The enameled cast iron is easier to maintain than traditional cast iron, and the colors are fun.
Before I continue, some important disclaimers. This post contains affiliate links, which means I receive compensation from purchases made using the links (more information). I did not receive any compensation, monetary or otherwise, for this review. I own (or borrowed) both products.
The main drawback on the Le Creuset dutch ovens is the price. The price difference between the Le Creuset and Lodge is the huge. Sometimes you can find Le Creuset at places like Marshall’s and Home Goods, though. That’s how I procured my Le Creuset braiser for about half price.
In terms of everyday use, the main difference I’ve noticed between the two is the heat-resistant knob on the Le Creuset’s lid. When I’m using it on the stovetop I can take the lid off with my bare hands without any issues. (This is for the signature knob. I haven’t tested this with a Le Creuset stainless steel knob.) With the Lodge, I definitely need to use a towel to remove the lid because the knob gets hot. My next experiment is going to see if I can swap a Le Creuset replacement knob onto the Lodge. I couldn’t find a heat-resistant replacement knob for the Lodge.
In terms if the quality of the meals I’ve made with both of these, I haven’t noticed a difference. They’re both oven-safe to 500°F and tend to clean fairly easily.
Bottom line: They’re both solid products. Just be careful and use a pot holder when removing that lid of the Lodge on the stovetop.