I was staring at a Le Creuset and a Cuisinart dutch oven this morning in Home Goods, debating whether only an idiot would pay $100+ more for the Le Creuset. Is there a significant difference?
I have LC, Staub, Lodge and other DOs. The one I choose to use is based 100% on the size, never on the brand. And the LC, which is enormous, was a gift from an elderly friend who couldn't lift it!
<Is there a significant difference? >
Don't know for sure. It is said that Le Creuset enameled layer is less likely chip than other brands.
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Opinions vary and I don't have first hand experience with the Cuisinart DO. The general consensus is that LC and Staub are more chip resistant than the ovens made in the Pacific Rim. Macy's had to pull the Martha Stewart stuff off the shelves because of the internal chipping issues.
I had a store owner tell me one time she would not cary the other brands because of the chipping issues and irate customers.