Do we ever!
For a more economical option, Lodge makes a Dutch oven that performs extremely well. At $60, it's a fraction of the price of the Le Creuset and still high-quality . This pot seared beef evenly and crisply, and, like the Le Creuset, its lightly colored interior makes it easy to watch for the appropriate level of browning.
The sides of this pot curve slightly outward, while the Le Creuset has straight sides. We found that the curved sides made it easier to stir and helped prevent food from catching or sticking along the side of the pan, ultimately making the cleaning process easier. There are a couple downsides to sloped sides, however: They create more evaporation and the shape isn't as well-suited to deep-frying.
The Lodge has an easy-to-grab knob on its lid, but it’s made of metal, so it's not heat-resistant like the plastic knob found on some Le Creuset models. At 14.7 pounds, it weighs more than the Le Creuset and doesn't have quite the same elegance. But if you're just looking for a starter Dutch oven or don't care too much about aesthetics, we highly recommend it.We tested Dutch ovens in the 6-quart range.
We seared three batches of beef in each of the Dutch ovens, as well as carrots and onions. We were looking for a good, crisp browned edge on the beef. We also looked for an even browning on the beef and the vegetables.The pots we tested varied in the shapes of their sides. Some pots, like the Le Creuset, have relatively straight sides, while others, like the Lodge and the Dansk, have sides that ballooned outward a bit.
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