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I just checked out the lodge enameled dutch oven and IT'S MADE IN CHINA , probably has lead in the enamel , so I will not buy it no-matter what , give me one free I'll give it back. The lodge castiron D.O.'s are still made in the U.S. I used my 7qt. last night for an old fashioned pot roast and it was perfection as usual thanks to the dutchoven no-burning, no-scorching just thick rich full flavor melt-in-your-mouth meat falling apart moist with onions potatos carrots and garlic. now tonite I'm going for leftovers.

I'm still using the Le Creuset oven my grandmother got as a wedding present in the early '30s. It was probably expensive then too, but if you figure it has been used 200 times a year for almost 80 years, the per-use cost is pretty reasonable. I love the terrines and the ridged grill pans too, although the skillets are better for cooking down onions or tomato sauces than they are for searing.

This Christmas, DH purchased a Kitchen Aid 5 qt. Oven Dutch Oven for me. It is enamelled cast iron, similar to LC. I have used it a couple times now and am very pleased. and the price was right, regular $175. (CDN) on sale for $49.99. I do have LC from the early 70s. It was my mom's and we use it for deep frying. We have always called it Grandma's Magic Chip Pot.

The bottom line is you get what you pay for and QUALITY IS NOT CHEAP but you shouldnt pay extra for a name brand when the SAME quality is available from another manufacturer .
I need a new enameled 'Dutchoven' to replace the old one (30+ yrs) that wasn't a LC and it had developed crazing like antique china pieces on the entire inside surface and had started to lose little squares of enamel so I put it in the recycle bin and have been researching and comparing different products and manufacturers and have not deciced yet although I do have 2 Lodge castiron Dutchovens but need/want an enameled DO so this is good timing for opinions on brands .
But I would never buy anything made in China to be used in anyway associated with food as they have used questionable materials in innumerable products in the manufacturing process such as low level radioactive contaminated metals , plastics , recycled metals and other substances and chemically contaminated raw materials and recycled materials . Google chinese drywall [ used in the gulf coast to rebuild after the hurricanes ] purely as an example of what they do .

LC are great. there was a competing brand - Cousances, i believe, that was as good, but LC bought them out years ago. Recently, I found some very good prices for LC on ebay.

I have a Staub and I love it. Have been tempted by the Mario Batali, RR, Martha Stewart, and other cheaper Le Creuset lookalikes but almost ALL of those are made in China. Sorry, but NO THANKS. Nothing from China will EVER be used in my food prep if I can at all help it. I'll stick with my French made Staub, thank you very much!!

Just do it and get it; you won't have any regrets. I first got turned on to LC when I got a "starter set" in red for Xmas about 7 years ago. I have the large Dutch Oven, large nostick frypan, the grillpan, the covered round casserole/gratin/saute pan, and the large lasagna/baking pan. All are wearing like iron, the no-stick surface of the grillpan and frypan clean up very well, and the Dutch Oven is indispensable for chili and slow-simmer soups and stews. My Mom still has a dutch oven in the original Flame from forever ago and while it's beaten to hell (she got it from someone else who abused it) it's STILL the best pot in her house! Just make sure to buy a "core" color (like the red or blue) and not get some trendy color that will get phased out. I happen to be in agreement with whomever upstream complained about the "trendy color" thing. I would also snap up some of the cute little cast iron pepper, apple, and pumpkin-shaped covered casseroles while they still make them just because they're future historical pieces.

Thank you celticbikerbabe, I'll try that.

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I make a large beef roast on Sunday and we eat leftovers at least twice after.

cut n freeze -- and buy frozen when you can -- especially veggies since they tend to be fresher frozen

Make weekly menus for dinner, so there is no rushing to put something together for dinner last minute.

Make a menu weekly, planning each daily meal. That way you're not confused about what to fix for dinner that evening.