I borrowed a friend’s Le Creuset for a weekend to see if I would like the enameled DO. Made gumbo and spaghetti and meatballs. Absolutely love it for it’s versatility and heat retention. I wound up buying the 6 quart Lodge enameled DO. I’ve used it at least a dozen times. I really cannot tell the difference between it and Le Creuset and certainly not the $200+ price difference. Yes, it made in China but I’m very happy with it. Definitely better for the acidic cooks with tomato.
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