So a lot of people wonder exactly what the difference is between Le Creuset and enameled cast iron.

I thought I'd make a quick little video showing two different, very comparable cast iron Dutch ovens, and we

can go from there. So, off the bat, just to be clear, this is the 5 1/2 quart Dutch oven by Le Creuset; this is

the 6-quart Dutch oven by Lodge. These are pretty much the most similar sizes you can get. To review, off the bat,

you can see there are some major differences in the shape. As I mentioned before, the Le Creuset has very smooth,

straight-down sidewalls and a flat bottom. The Lodge curves and tapers sort of like that, while the Le Creuset goes

straight down and then flat across. So what that means is—hopefully you can tell in here—you have a very, very flat

surface for searing, while this is a much more curved surface. So it has almost, I would say, 40% less surface area to sear, which

means you need to actually do a couple more batches if you're searing before making a stew or something. At the same

time, you'll notice the lid on here is a little bit taller, while the lid on here is extremely flat. I think that's pretty

unusable space. If you're really trying to add a few extra pieces of meat, it might be useful, but I think that for the

most part, all this is going to do is make it a bit harder to fit in your oven. A nice little thing of note is that the

Lodge comes with a stainless steel handle on the top; the Le Creuset does not. However, this is good up to about 500—a

little bit over 500 degrees. That's good for an infinite amount of temperature, but when you think about it, you really

shouldn't be using this above 500 degrees anyway, so I feel like that's sort of a moot point.

Liquid says does sell stainless steel knobs if you really want stainless steel knobs; they're about $15, and

then you can use them at whatever temperature you want. But mainly for stuff like this, there's really never a

time I don't personally think when you want to have a 700-degree oven temperature with your liquid-same or

with your enameled cast iron, off the bat. Other aspects: fit and finish. The finish on the Lodge is definitely a more bargain

finish. I would say it has lots and lots of orange peel; it's not polished. There are definitely little pin marks and pin

holes everywhere. It's just sort of a...you can tell they're trying to save money and make it a bit

more budget-conscious. The same is very, very true with the inside here. You can see all the orange peel on the inside of

the lid. The same is true in here; hopefully you can see all that orange peel. However, much smoother the Lodge is

made in China; the Staub is made in France. So it's all of those little tiny things. One thing I really like about

this is the handles are bigger; they hold all your fingers, and they're easily...this has a little bit more of a handle to

reach out a little bit more, which makes them a lot easier to hold. To sort of wash, but if you're actually using oven

mitts and oven gloves, this might be a little easier to actually work with; it gives you more space around your fingers.

I guess, you know, it really comes down to what you want. I'll put links down to both of them below so you can do a

little bit more research. All I know is that these are both things that are going to last you pretty much forever until you

drop it and break a hole through your floor. So in my mind, and I'll give you my opinion: in my mind, I would much rather

buy electronics knowing that if I ever wanted to sell it, I can get 75% of what

I paid for it back without any hassle. Then try to save some money and get this subpar product and at the end of

the day, never build a sell-demand; money back regardless. So let me know if you have any questions, comments, or

concerns. I'll put links down to both of these below, but otherwise, I'll talk to you very soon.

Le Creuset vs. Lodge Enamel — Compare and Contrast.