lid not sealing well due to a design/manufacturing flaw that progressively gets worse rounded bottom making it awkward to cook inĤ. dave has been very impressed with his over the years that he has had it, and that is a huge point in lodge's favour from where i stand - however, the reviews on wal-mart's and amazon's websites noted a few issues here, as well (most were similar), including:Ģ.

It's a half-quart smaller, but still the same size as the non-enameled dutch oven i use, so i am not concerned about this. So i decided to take a closer look at the lodge: 'rim' where lid ant pot come into contact is bare metal - subject to rust knob on lid not standing up to higher heatĤ. sloping sides making it awkward to cook inģ. arriving to the store with chipped enamel, or chipped enamel after useĢ. it has a higher capacity than the lodge, and is slightly heavier which to me means that the heat retention would be better - but reading the reviews on wal-mart's and amazon's websites, there were some issues, including:ġ. therefore, my goal is to try to get the best enameled cast-iron dutch oven that i can get, given the parameters that i have.Īt first, i was all for the tramontina at walmart:Īnd am still leaning strongly toward it.

Note - i would love to get a le creuset, staub or batali, but they are simply out of my budget and price range, plus, my wonderful but frugal wife would never see any justification in spending so much for home cooking, when there are 'cheaper' (i hate that word) alternatives. I decided it might be a good idea to start a new one comparing these two lower-cost enamled dutch ovens, as they are in a far different class than the higher-end ones, yet are within my budget and are a real possibility for me to acquire.

Club colorcast 11 baking pan