Which enamel cast iron reigns supreme? Lodge vs. Staub vs. Le Creuset
Opinions are completely independent and mine, and no one paid me to vote for my personal winner!

*Updated on March 8, 2013* to reflect LC’s new knob..

Pros:
-Cost (My 3 quart oven cost somewhere between 25 and 30 bucks in 2009)
-Good for someone who wants the BASIC dutch oven that is oven safe
-Oven safe to 500F

Cons:
-The porcelain enamel chips easily (as evidenced by my 3 year old dutch oven)
-The base of the pot is easily discolored/brown
-The bottom of the pot fans out too early; not upright enough
-Lid doesn’t sit very tightly compared to Staub and LC

Staub Grenadine Enameled Cast Iron Wide Round Oven with Lid, 6 Quart
Pros:
-Costs a little less than LC
-Has a nickel steel knob that is oven safe to 500F
-Basting spikes on lid (though I don’t know the exact science of that)
-Black matte enamel inside
-Shiny outside…SO PRETTY!!!

Cons:
-Not white on the inside, so you may not be able to see your browned bits of meat as well?
-For some, its more delicate appearance may be a turn-off. I LOVE IT! )This is here so that I wouldn’t have so many pros only..)

Le Creuset Signature Enameled Cast-Iron 5-1/2-Quart Round French Oven, Cherry
Pros:
-Well-known, good reputation, more colors products offered, and more accessible than Staub for some reason
-White interior allows you to see what you are doing

Cons:
-“composite” knob that is oven safe to 500F!
-White on the inside…can see some discolorations..

I prefer Staubs, but you can make your own choice after weighing the pros and cons 🙂