Coming from a position of being a Lodge fan - I've been using their raw cast iron forever and watched my grandmother and mother use it - I'd lean to Lodge for an enameled dutch oven. Also, all things being equal (or close to it) I'd buy American.

What I think needs to be known is how is the interior enamel applied? How it looks is a minor point to me I want to know is the interior enamel durable. As I understand the Staub and Le Creuset have the enamel applied in several thin coats while many other companies apply one thick coat which allows the enamel to chip more easily. I may be wrong but this is a major point for me when considering value. Where it is made and how it looks are secondary considerations. How does it perform over time is the central point.

We own a dozen different pieces made by Le Creuset and have been incredibly happy with them. Several are close to 20 years old, still look great and continue to have their amazing finish which is so easy to clean. We also have a few pieces by Staub and have been very happy with them as well. We do have some Lodge cast iron pieces which are really only used outdoors when we have a fire. If Lodge can make enameled cast iron pieces as good or better than the competition, then by all means stock them! It would be really nice to have enameled cast iron cookware actually made in North America!

Always going to go for a USA made if the performance is similar

Is the enamel the same quality as Le Creuset and Staub?

If the warranty and quality is on pair with staub and le creuset id go with it.

I absolutely love the design. I am also all in on American made enameled cast iron. When I decided I wanted an enameled cast iron Dutch oven I did not want the cheaper Chinese made stuff from Lodge, so I ended up investing in one of the French options. But I would MUCH rather have bought this new product from Lodge, if it proves to be as high a quality.

What is the quality? If it’s on par with Le Creuset and Staub you should carry it.

I own a Le Cruset Dutch oven which is a workhorse in my kitchen. I’ve never owned a Staub because of its dark finish. Should you sell a Lodge enameled piece of cookware with a light finish like Le Cruset? That’s a business decision you must make. I bought Field cast iron skillets and not Lodge because of the smoother finish. What you must determine is whether Lodge’s enamel finish is comparable to Le Cruset’s.😊

I have a number of Le Creuset Dutch ovens (etc), no Staub yet. I have Lodge cast iron pans. If there are any Lodge ovens that are similar price to Le Crueset or Staub, I’d rank them last. Lodge, or me, is cheap but decent quality. The French have been cooking and making pots before the USA was even established. I love a great ‘best bang for the buck’, but Lodge would always rank last when comparing to Le Creuset or Staub. As a Canadian and American, I’d still go for the French pans/ovens. At the end of the day, they are probably within 10 percent of each other, but the sexiness of French cookware is so much more than USA stuff.

Sir. I really enjoy your channel. But I look at your insights on pots and pans that you have used. I have been looking at this new lodge Dutch oven but nobody on line has said anything about using it. The main question is that is it as good as le creuset or Staub. You are one of a few persons on u tube that can answer that question.

If the price difference is negligible, which of the three performs best and is the most durable, or is it too soon to tell?

Have you tried Vermicular pans? A Japanese enameled cast iron pans and pots, the pans are extremely light cast iron

I love mine, can't see that anything out there better.

I have been using it for months. Ive never had a dutch oven before and absolutely love it. That said, the red coloring is getter darker on the bottom. I chose Lodge because i have Lodge cast iron and over the past year replaced my pots and pans with Debuyere, All clad and Made in pans. I liked the red enamel so other Lecruset colors didnt matter. The 6x price difference was the deciding factor. I didnt see a significant difference in performance to justify to price.

The appeal of our Le Creuset is due largely to the color options. Their interior finishes also are excellent and wear so well. Will be interesting to see what colors Lodge will offer. Jeb…..always the best content. Cheers from Houston!

Price, and now that I've used it a few times, quality make me a happy chef.

Love Lodge...have a few cast iron pans which work great and recently picked up a 7.5qt enamel cast iron dutch oven for $54.00....LOVE IT!!!

I think there are many factors to explore before purchasing. I have the staub braiser pot which I use a lot Actually it's in the oven now slow cooking my dinner for tonight. We've bought many staub pots for our daughter and got her started on that collection of various pots & pans. What I like about the staub is the dark enamel(I think the white or pale any colour enamel) will stain more and just always looks unclean. I like the black interior of the staub as it browns evenly and cleans up well. I always use some soap detergent along with my chain mail and it cleans like a gem. Then I season it after drying it. I do have (and I grew up with lodge items in the 50's as that was the rage and all my folks could get in iron pots back in the day) the lodge pizza stone as it's so sturdy and heats up easily for making my home made pizza. It cleans well and again I clean with soap my chain mail and then season it after I'm finished with it. I guess price point is something to consider and unless you can be guaranteed to get the same performance as the staub or le creuset wil help you decide. Any cast iron isn't light weight(with the small exception to my field 8 fry pan) but their prices are a bit rich for me, and I'm happy with the staub and the pieces I do have. My only complaint with any heavy cast iron is being arthritic it's a bit tricky to maneuver but their perfomance is wonderful. I think if you have le creuset & staub avail just stick with something you know will sell. If someone really wants a lodge keep any eye out for them on sale either on line, or a visit to the USA or even in Winners, H sense or Marshalls.

I’m going to use my old stuff a bit longer. I want to hear what people say about lodge in a year or two. Especially with a new plant. That being said I don’t buy anything the first year it’s out especially cars. I visit a lot of the cast iron sites on KZfaq. If it’s good I’ll hear on a lot of sites.

I'd like to see durability testing for the Lodge enamel compared to the other brands. I have 2 Lodge cast iron skillets and I like them a lot. I didn't need anything more expensive so I normally go with Lodge. I also have 2 Le Creuset dutch ovens but if I have to shop for enamel dutch ovens I would definitely look at Lodge.

I have not seen this new Lodge dutch oven in person but looked at the pictures and prices. It is now priced right up there with Le Creuset and Staub!! Thats a big change compared to the cheap enameled versions made in China. Personally I like the look of Le Creuset better for my money. And it's a proven brand that will wear well. I own a few Le Creuset cast iron which I love. I also have Butterpat for my other cast iron pieces which is really nice and made in the USA. The question I have, are these new Lodge pieces totally made in the USA?

In looking at it I did not see the 1950's. Maybe that is just me. However I like the T handle and if the pot heats evenly and the enamel is of good quality I would purchase a few of the pots and ask your customers what they think.Plus what is the cost of the 3 ovens your discussed? I love your channel and the education you provide. Thanks!!

I have Staub, and Le Creuset enamelled dutch ovens as well as Lodge, Stargazer, Field cast iron. I would certainly take a good look at these if I were in the market for another dutch oven. THOUGH, I would probably wait for a few years before splashing the cash. I think it might be a good plan to have a small display in your shop. [BUT, I live in the Maritimes, so I'm not going to be popping in to your store any time soon.]

For me, the decision would come down to the quality of the enamel coating. It would be tough to surpass the quality of the French brands' enamel coating. Is the Lodge enamel coating process done in USA or in China? I'm not sure you covered that in your video. TYSM for your excellent presentations.

I have maybe a dozen pieces of Lodge cast iron. Five pieces of ale Creuset. No Staub yet, love the dark blue Staub. I want a Lodge Enameled Dutch Oven. USA made. Don’t need it. But I want it. Looking at the three side by side in your video I notice how much larger the handles on the Lodge are. That appeals to me. How comfortable is the handle on the lid? Can’t wait to see it IRL.

I’d buy the lodge in a minute!🇺🇸

Being in Canada it is hard to know what your walk in customers would prefer until you put them out and see the results. If you were in the U.S. I think they would sell great. I love the styling of the new Lodge Enameled DO. Either way, you may have issue with the learning curve to get accross to people they are not the cheaper Lodge Enameled products made in China. To me, it is more of a financial issue. Can you absorb the cost if they sell slow or you have to mark them down to move them? Do you need to expand your inventory SKUs to increase business (is it worth the trouble)?

Another good video! What I appreciated the most was learning that my 5 yr old Lodge 6 QT enameled dutch oven was NOT made in America. I feel duped by Lodge, making the assumption it was made in America since their other cast iron pieces are made in America. Would I buy Lodge American enamel? Likely but I will give Staub and Le Creuset a look first.

If I was going to buy a 300+ dollar DO it would be Lodge and I visit some cookware stores and haven't seen one to touch.

If you are offering higher end cast iron it would make sense to sell the Lodge USA brand if you were an US based company. However, you are a Canadian company so I'm not sure if "Made in USA" has the same cache. With that said, is it worth it? I am an old guy who has been cooking for over 50 years. I have been using a Lodge enameled Dutch oven for decades and have other more recent Dutch ovens, including Le Creuset, Staub, and brands X (I like kitchen gear). I can't speak to chef level cooking, but for a home cook (like me) they all cook about the same. What is the difference? Name, history, and somewhat better enamel on the high end products. My Lodge Dutch oven has a few tiny chips on the outside, and the finish has dulled a bit over time. The Le Creuset and Staub pieces seem to be just a bit more durable in that regard. The Le Creuset is marginally lighter than the Lodge, but still pretty heavy. Will the USA Lodge pieces have a more premium enamel coat? That would make the difference for some. If not, why not just get the Chinese Lodge version at 1/4 the cost? As far as style is concerned, that is a personal choice. I don't think many of us are thinking at the same level as you are. Many have nostalgic thoughts around the 50s. Most folks thinking of buying a Dutch oven weren't even around at that time, so it is unlikely that they would make any decisions based on their cast iron memories from the 50s. From what I can tell Lodge USA will sell at a premium price, but still lower than Le Ceuset. That makes a lot of sense, as it would be similar to other premium brands like Made In. They also could have considered identifying their new product in a clearer way to make sure folks knew that it wasn't the same product that you can get at Walmart for $50. Just my two cents.

My lodge enameled cast iron Dutch oven from a few years ago wore out quite fast. The enamel was tissue-thin. In contrast, I inherited 50 year old Le Creuset Dutch ovens that remain totally intact.

good point about the styling! it's kind of a mid-century modern thing and that's not the vibe of the best cast iron cookware is it?

If this pot is made in the USA I will gladly purchase from your site. I need a larger dutch oven and love my Le Crueset cookware.

I like the look of this pot, but I want to know how it performs and stands up to everyday use. I am a big fan of Staub, so it would have to have something special for me to buy it.

If you're carrying Staub, you should carry this. USA Enamel really has an opportuniy to be the North American Staub or Le Crouset. I think this design sets itself apart enough and has a classic 1960s "world of tomorrow" look and i think it'll sell.

I have a Lodge cast iron frying pan and a Lodge stir-fry (from Cook Culture). I am extremely happy with both. That being said, if the new enameled cast iron Lodge has the same calibre of enamel as either Le Creuset or Staub, I would be happy to have you carry it.

For me Made in the USA means something and would be the deciding factor if everything else was even. However I love the Lodge company, their products and their incredible history.

Nova Scotian here - I bought my first enamelled cast iron cookware 2 weeks ago. I considered made-in-USA Lodge for I have their 4qt cast iron dutch oven and their 12inch carbon steel skillet. I don't know how anti chip their new cookware will be. I settled on a 3.5qt Staub braiser - yea for tomato-based dishes.

With Le Crueset and Staub you get A+ quality for an A+ price. The apeal of Lodge was the B+ quality for a C+ price. Does Lodge offer a guarantee? I purchased a Le Crueset dutch oven 20 years ago and used it weekly. I recently noticed a few small chips in the enamel, reached out to Le Creuset and they immediately sent me a new one!

Thanks for a great post. I admire you for seeking input from your KZfaq "customers." I say this as an absolute fan of Lodge. Even though I don't need any more #8 skillets (or #9 or #10 for that matter), when Lodge releases a new skillet I end up buying it and putting it in my user rotation. My most recent was the Lodge #10 Grinch skillet. Also, I try to buy mostly American products although I have no problem with any European country's products. You are considering bringing in a product to compete with Le Creuset & Staub. Lodge will be a direct competitor, it won't be going for a different price point and the style differences are not made at improving performance. You have done well selling the European pans. If you start selling Lodge, you are essentially recommending Lodge as an equal to Staub & Le Creuset. If I were in your position, I would keep my customers happy. If adding Lodge will accomplish that, fine, then add Lodge. If not, I would stick with the brands you have.

I guess the answer comes down to a business decision. While I don't have the data to say this as fact, I'd go as far to say that this Lodge will probably appeal to a relatively niche market, and let's be honest, many of them are probably cast-iron collectors who own several pieces already across different makers. I think the design is pretty unique to what's offered on the market, history of cast-iron aside. The question is: "how do you get it in front of a wider audience?" I think, more than anything, cast-iron in general has a "language barrier" in that new/less skilled home cooks or those who are used to the ease of nonstick may be intimidated with using cast-iron products. If it's worth it to you to try and figure out a way to make these vessels more friendly, then I can see it having a space on your shelf. Otherwise, it might just be one more piece to sell.

Best of luck to lodge! I have a few of the cast iron. They are cheap & get the job done. I would not purchase their Chinese cast enamled. Tough barrier of entry with Staub and LeCreseut. Like the looks of LeCreseut, but read that some of them have lead in the paint. So I would choose Staub. Not enough to differentiate the established brands.

Bought one like it. Not hung up on style one way or the other. Does the dang thing cook well which it does and will it last hopefully it will. We Have Staubs and the lid difference is something I am getting used to. The Staubs lids fit tight and designed to capture evaporated the Lodge does not. It is just different it isn't a plus or negative. The Lodge I think cleans up a bit better and yes I bought it because it was USA product. The french stuff is great but think North America needs to get back to making stuff here. But really would like to see you review it compared to the Staub, etc or send it to Uncle Scott to do a review. Thks for your channel.

Had to rewind when I saw the Dutch oven magically disappear at 1:49 😂 It would’ve been good if you showed us you cooking with it. I like the history lesson but was hoping to see it in action.

At home dad and good cook. Big fan of your store. Here is my answer: I love cast iron. I am loyal to lodge for this type of product. I have several items from lodge for cooking on live wood fire also cowboy style and wood oven. The down side is cooking with acidic food like tomatoes or vinegar. Steaks are amazing and pan sauces great. Lodge cast irons are affordable. Yet, everything else I own is high end. I bought to carbon steel pans from you. Everything else is Creuset. (3x creuset pots and à fait-tout). My mom’s oval creuset was given to me by my dad and is still cooking chicken, beans, fries, cassoulet, confit duck legs, beef burgundy, beef genovese, home broths, soups, chili, pasta Fazoul, bread and many more home classics. I use them daily. They are outstanding products. Why Creuset? Wedding gifts a long time ago. Would I change now to lodge? No, these last a lifetime and are extremely expensive. Sorry but I can’t afford to change them just for a brand. On the other hand, I have 3 children leaving home soon. I will look at lodge pots when time comes and I will think about your store. Enamel cookware is amazing and essential for serious home chefs. My daughters were raised using them like me. It will be great wedding gifts. Keep up with the good videos. Hope I answered your question.

Made in USA mostly very good quality, well made

I own a few enameled cast iron pieces - 2 sizes of Dutch oven and a skillet and grill pan that are enameled on the exterior but raw cast iron on the cooking or searing surface. The USA 🇺🇸 made tag would be a positive for me , but more importantly it would be construction and quality- I do also own a significant number of French copper cookware as well as an American boutique handcrafted 12 inch copper sauté pan so my point is that quality is more important to me than necessarily where it is manufactured. My understanding of enameled cast iron is that it chips easily so I tend to be really careful with mine when I use it and how I store it in my kitchen. I did really appreciate the enameled cast iron for proofing and baking bread but since I don’t eat that any more the Dutch ovens are pretty much just for stews in my household now. I would certainly consider Lodge if I had an opening in my kitchen for a piece I don’t already own.

If I already didn't have way too much of Le Creuset and Staub, Then I would definitely get one of these from lodge now that they're American made (except for the knobs which are still made in Asia). I do always pay attention to how much cooked surface area is there for certain kinds of pots because I don't like when they widened only after they go taller on the walls. I only have Room for 1 or 2 of those because they are allegedly self stirring, Which therefore takes precedence over cooking surface area for certain recipes. So, yes you should definitely sell it!

I’m not sure about the 50’s styling. I think they look to have a wider base than their previous made overseas enameled which is an improvement. I think if they could be at $100 cheaper than current, it would be a compelling cost saving vs Staub or Le Creuset. Stylistically I don’t think I would mesh as well with my pans (vintage and modern Field/Smithy/Stargazer). At the current price point for the new lodge enamel, I think I would go with Le Creuset or Staub.

I was shocked to see it was $300, when their normal 6 qt enameled Dutch oven is more like $60-$80! $300 is way out of my price range. But as an American who likes Lodge cast iron, if someone was going to buy me such an item as a gift, I’d probably want the Lodge the most, because it’s an American brand that I already have a connection to. I don’t have any particular desire for or relationship with Le Crueset or Staub. My mother-in-law got an entire set of Le Crueset for her wedding and complains about it all the time, despite being a big fan of France and French cooking in general.

It's not my style either. But I would carry it because I want Lodge to succeed. They can always come out with new looks and series... if the factory is still around.

If it looks like an American car from the 1950s, you've sold me!

Was very excited for these to come out, but really don't like the style. Wound up purchasing a 5.5qt Borough Furnace Enameled Dutch Oven and a 3.5qt Vermicular Musui-Kamado which is amazing, best fitting lid I've ever had, makes all the difference. Really like them both. I'd like a 7+qt one as well, and I was thinking I would get a Le Creuset, but I'm just so impressed with the Vermicular that I'll probably just get another one of those.

Carry lodge ! I have their cast iron skillet , a 10” and 12” carbon steel skillet from Lodge at well

If it is good quality, it would be great to give your customers a good entry level product. I believe that you carry Lodge cast iron pans though you prefer Field cast iron pans

I have a couple different minds on this. On one hand, the appeal of the overseas made Lodge brand enamelware was that it won the quality for dollar equation. So I would really want to know how the quality and warranty compares to the other enamelware brands. But interestingly, even though aesthetic design is always secondary for me, I actually think they made a smart choice with this design aesthetic. To me it feels like a focus on americana: hot rods and rock and roll and the open road. Which I would argue is targeting a very different audience that is currently reached by cast iron cookware: people who longed for tradition and sustainability, a return to simple things. While I personally fall into that second category, and therefore the new design doesn't speak to me, I do think it could bring the mid-century modern crowd into using cast iron cookware.

If the American mfg. is better than the China version, yes from me. Recently bought one by Bruntmor and extremely happy. Comes down to price/performance.

I think it’s cool that Lodge took our Grandmother’s cast iron and redesigned it to look like it belonged in a 50s or 60s “Atomic” or “Jetsons” Melmac Pyrex FireKing CorningWare kitchens. Yes, I love the emotional attachment I feel when I use my Le Creuset and Staub, but I’m thinking the Lodge may also invoke some of those same feelings growing up in my Mom’s kitchen in the 50s and 60s, which had one foot in the past and one foot in the future. I also love Made in the USA - giving jobs to our own folks. That clinches it for me.

I've had a massively crippling headache all day, but this was so important to me that I had to check this out. I had to do it in small, bite-sized viewing chunks, though. My answer is Yes, you should carry it. I'm from Europe, and I'm burnt out on all the various European designs of things. Something new, fresh, of wonderful quality needs to be brought to the table. And the Fifties styling seems to come after the fact. What seemed to come into play first and foremost was how do we develop these bad boys for American home kitchens and their needs, and how they would be used there. Then, how do we present that in a totally unique way, letting people know it was designed, built with American kitchens in mind. It won’t be everyone's cup of tea, and I'm more into 30s and 40s designs myself, but these are great. They are super functional, practical, easy to handle, and of great quality. I'd also be interested in finding out what America's Test Kitchen thinks of them. Hopefully, they let us know soon !

I’m not a fan of the design of the new Lodge enameled cast iron. It looks cumbersome. I own both Le Cruset and Staub and my overall choice is Staub. One for the flat lid to rest your utensils on and for the black interior. The Lodge look very patriotic, although I am sure they will have more colors? Nice work Jed

I'm a Lodge fan. I can buy 4 Lodge Dutch ovens for the price, at least where I live, for the cost of one Le Creuset. Easy decision.

From the pictures on the Lodge site I have one concern. The swoopy outside detailing is echoed on the inside, which means that the inner sides of the pot are not even. I'm concerned that will impact cleaning or cooking performance. Of course, I've never held one of these pans, much less cooked with one! Other than that, I'm surprised that Lodge didn't pick a price point noticeably lower than Le Cruseset snd Staub, since they are the established brands and their durability is known. Style wise, I think they look fine, and i don't care about whether they harken back to the 50s or not!

I think that if you can somehow, as a retailer, sell it cheaper than the big two brands consistently you might find that you sell more than you expected. Even 50 dollars makes a huge difference to me anyway if the quality is mostly equal. It's a good looking pot also, at least IMO.

I recently was able to buy a high end dutch oven, and for me, this new Lodge didn't even cross my mind. It was solely between LC and Staub. I love Lodge, but am not convinced the "extra quality" of being made in America is worth the extra money. With LC and Staub I have confidence that the quality is there, extra money is well spent.

🍲 It would need the test of time before making the decision to buy it considering that Le Creuset and Staub cast iron enamel have been proven to be doing a good job over time. I had inherited the oval shape Le Creuset dutch oven (brand new and 40 years old) and was not thrilled with the shape of it being oval, an awkward shape to cook anything. However it has proven to give perfect results every time! Therefore, I'm not sure if shape maters when it comes to comparing the Lodge dutch oven. I agree with others, that the question is in the enamel coating and durablity.

I would wait the the test of time to see how well the Lodge enameled cast iron holds up over time, I have a Chinese made Lodge enameled 6 qt and it has held up just fine, it cost me $ 35.00 at the time of purchase, ( great sale ). I also have about the same thing in both Le Creuset and Staub, They all work well, if I am honest I give the most hard working jobs to the Lodge enameled as I do not care as much if it stains etc, This way the others can be used for Table serving and display keeping their good looks forever. My favorite enameled cast iron is Descoware from Belgium, I do not think this is made anymore.

Looks like a taller lid handle, which with grip issues would make me gravitate to it in store - would need to try side by side to see if it was easier in practice. Otherwise, the traditional ovens' designs are more appealing to me. WRT origin, all else being equal I will support local when I can (I'm a Brit, so for me that means european, else north american, else democratic world else the rest)

I like the Lodge design. No way I would spend a similar amount for a Lodge vs Le Crueset or Staub. 2/3rds? maybe. 1/2? Yes.

I would definitely carry it. I go to the lodge stores in Tn at least once a year and they are always packed with buyers. And I always prefer to buy North American if it is good quality.

How thick is the bottom of the pot? Bottom thickness means a lot for searing on a weak stove, and is also super important for not getting to uneven heating on a modern non gas stove!

Staub and Le Creuset are world renown premium brands known world over. And they are priced accordingly. Lodge is world renown for seasoned cast iron. That is their history and their heritage. These days there are endless brands of enameled cast iron coming out of Asia. Quality is as far as I know is hit or miss. I do not think Lodge is trying to be a direct competitor with Le Creuset and Staub with enameled cast iron. I think they see an opportunity to fend off the Asia brands and sell "American". Makes perfect marketing sense. They will cost a bit more than the Asian brands but not as much the premium French ones.

Maybe lodge took the design from that era as you said it was the decline but as a tribute to their diversity and capability to push through till the now maybe it’s a way lodge is paying tribute to the longevity they have experienced I could be wrong but I thought it would be a cool story

When I got our same Lodge enameled dutch oven about 3 years ago, the literature I read said that it was manufactured here in the USA, but the enameling was done overseas. Is that not still true? Edit: NM - I see they have the red/white/blue enameled in USA. Wow! That's a HUGE price increase, though, from about 80 to 300 dollars! It's worked pretty well for me, though I did accidentally chip the outside bottom edge at one point - not sure how that points to its quality as compared to the others. Design isn't really a big consideration - a Dutch oven is a Dutch oven, more concerned about functionality. Honestly like the other 2 designs a little bit more, but not by much. Love the fact I can buy American.

If you like the product and can stand behind them once someone buys it from you then sell it. You seem to indicate it is a comparably good product vs their premium opponents. If this is true then more options = better... Its a different option for your customer base. Lodge makes good stuff - their cheaper basic CI pieces are great for the price, while their premium product lines are still great especially for the 10-20% discount vs the elite brands (LC and Staub among others). I plan to buy one as they come out with different sizes to add to my collection. I dont have any ECI from Lodge ATM.

It will likely be sold in Walmart, Hobby Lobby, Home Goods, so no, because people don't have to seek it out like the French ones. Also, Tramontina will be affordable for value shoppers. Why compete with the mass retailers?

I have 3 Lodge pans that I’ve maintained for years and wouldn’t part with. I’ve been “enamel curious”. I haven’t taken the leap because I do have unenameled pots handed down a few generations and I do use them for roasting but not braising. I kinda like the idea of a Lodge pot but honestly if it isn’t cheaper and performs as well or better than the European brands, I would pass.

I would also add MadeIn to the discussion .. American company but their Dutch ovens are made in France .. I have a 6t and 8qt from MadeIn.. they are superb

I really don't care about the design. I was born in the 40's so I remember the 50's quite well. This does not remind me of the 50's. Neither my mom or grandma had enameled cookware, only cast iron. My deciding factor would be price. I really doubt the this would compete with Le C or Staub on price. If it was similar in price, I would by the French definitely. So unless it is at least a third less or better 1/2 the price, I am not interested. Hope this helps.

I so appreciate your commitment to carrying North American made products, but would rather see Le Creuset in your shop over the Lodge Dutch ovens. I prefer the light interiors of Le Creuset and have had better luck finding options within their colour selection vs. Staub. The 50s aesthetic of the Lodge isn't doing it for me either. If I'm nostalgic for anything from the 50s it would be the Dansk Købenstyle enameled cookware with the built-in trivets on the lids.

Since after purchasing and waiting delivery for a Staub fry pan since Dec 30th I’m leaning toward Lodge with the hope availability would be greatly improved

You may feel perplexed about Lodge's choice of 50's era design and taste is subjective. But, understand that Lodge is not new to this. They are a very old and very wisely run company with not only a great story but a near fanatical loyalty among some. Additionally, I cannot imagine that they did not consider several different design possibilities before launch. I can almost guarantee they thought long and hard about design in house, but I'm positive, that they put those options in front of focus groups to help make that decision for them. And no one knows a Lodge customer better than Lodge. They knew who to pick for those focus groups. If they were smart they chose both traditional large customers and those who would not normally consider them. Add to it that bright 50's colors and designs are in (for some reason) as far as kitchens gear goes and has been for quite a while now. As for whether people will seek out their enameled cast iron pieces? Absolutely. I say this because when I was looking for a US-made pieces myself I was saddened to learn that all the enamel production had left the country years ago and that even Lodge had their enamel done in Asia. Good luck to them

I guess I'd be loyal to Le Creuset. I have 2 pieces and love them on my induction range as well as in the oven. I don't think I'd switch brands because of it being US made or because it has a nice backstory.... all other things being equal.

IMHO you’re over thinking this. Price vs. Performance. Form follows function. Their purported 50’s era design inspiration relating to cast iron cookware being on the way out back then is irrelevant. Looks nice to me. How tough is it? How well does it function in measurable criteria like uniformity of heating, heat retention, etc.? How do the handles work? These are what matter to me.

As a Canadian, made in USA isn't a selling point, quality is, value is, function is. As long term durability is unknown, the warranty would have to match or exceed the current high end brands and definitely come in cheaper as incentive to take the risk. I wouldn't rush to carry it, perhaps special order for regular customers who really want it?

I love all my enameled cast iron. Staub, Le Creuset Lodge Cuisinart etc etc. I have 21 in all. I wish Lodge could have offered their American Made enameled cast iron at a somewhat lower price. That would certainly have clinched the deal for me. As of now I already have the Lodge 6 qt, and the Staub 5.5 qt. so why buy another one at $300. But I do think you should carry the item. It's simply American!

Have you seen the prices of that obsolete cookware from the '50s. I would say that look is very much in demand. The question should be: do you want your customers to choose the Lodge brand over the Le Creuset and Staub? The selling point of the French brands is finish and warranty. In terms of functionality and looks IMHO, all three are equals. FWIW My 2¢

Interesting... Personally, I would search out Staub and Le Creuset over an American brand any day. Also, Lodge does not seem to bring anything new to the table in terms of function or design, but there's a good chance they will be successful anyway.

Not if your going to keep carrying the other two. Less is more sometimes unless they are new to Enameled they probably already have LeCreuset or Staub collection started.

I bought a Lodge enameled cast iron braiser (not made in the US). It was awful. The interior was so bumpy that I could never get a good enough sear on meat for it to release from the pan surface. Also, those interior bumps eventually began losing their enamel and exposing the underlying cast iron. And the pan was pretty heavy for its size. I tossed it and shelled out big bucks for a Le Creuset, which is on a whole different level of quality. I love Lodge cast iron, but I won't ever buy another of their enameled pans again regardless of where they're made.

For me, the real question would be how it compares in quality to La Creuset and Staub. These companies have been around for generations and have established their name for quality in this area. I'd never say that Lodge is not a quality product, but this is new territory for them and they're not known for enameled cast iron. Will the enamel chip or wear away easily? I think the price point is too high for an unestablished product. If the price comes down over time, then it might be a good middle of the road product to offer later on.

I appreciate your analysis and comments. [ EDIT ] I hadn't known about the Chinese-manufactured line and ended up comparing apples to pomegranates. I apologize. [ / EDIT ] If price were a reasonably significant factor, I would carry the Lodge enameled cookware. If not, no. I've never questioned whether or not I was getting quality products when I bought Le Creuset. A big selling point with Le Creuset for me is the wow factor. None of my friends who cook a lot question my choice when I buy Le Creuset. Now. Not a statistically significant analysis, but a ballpark to play in: COST. I think I understood from your video that the Lodge enameled cookware sold at a price point similar to Staub and Le Creuset. I found that to not be the case. Again, these are roughly comparable only. The Lodge 6 quart is listed at an online retailer for about $80.00; the Le Creuset 5.5 quart for about $320.00; the Staub 7 qt for $300.00; and the Staub 6 qt cochon for about $400. The Le Creuset 5.5 is about 400 percent higher than the Lodge; the Staub 7 about 375 percent. So if price were a factor, the choice is overwhelmingly Lodge. At least I think that's the case. You're an expert; I'm not. LOOKS? For me, it's Le Creuset hands down. Beautiful manufacturing, quality, colors, finish. Very French. The Lodge colors? Meh. My opinion. If I were a seller, I would carry the Lodge if there were enough of a margin in it, and I have no idea about that. Useful video. Thanks.

I'm coming at this from two directions. One, As a consumer, I would always prefer to buy USA if it is an equal product. But I think your hesitation is correct. Those of us in the Le Creuset/Staub niche are already loyal to a brand or style. So, as a business owner, I think the product will (at least initially) have to come in lower in price than an already proven company to get existing customers to be willing to try it. Le Creuset and Staub dominate this market - so unless my daughter (next generation customer) can purchase enameled cast iron of a similar quality for less, you're not going to target the younger generation into this cookware. I love Lodge's cast iron (non-enamaled) but it is significantly cheaper and different than the Le Creuset/Staub I normally use. I think if the new Lodge cookware is coming in too close to the already existing cookware's pricing, most of the existing customers of this market will just stick with what they already know works. I want to purchase USA along with everyone else but am I going to take a $200 or $300 gamble when I can spend it and have known results? I think the hesitation is not only yours but going to be the customers as well. Unless Lodge offers discounts at initial launch that motivate the market.

The key for me would be price. Staub and Le Creuset are great, but they're also quite the investment. If the American made Lodge can give me a quality product at a great price, then I'd buy it. If you're talking about price parity for the Lodge, it would be a hard pass for me.

I think they are beautiful, but I already have a similar sized oval Le Creuset oven. If they came out with USA made enameled skillets and bread bakers, I would buy them instead of the French competition. I will never buy their made in China cookware.

1. Jed, if you are not convinced by it, you won't really be able to sell it. A salesperson has to be convinced by the product. 2. Lodge has a good reputation, for its North American produced products. The enamelled cast iron they were importing, largely from China, had a lesser reputation that was hurting the larger Lodge Brand. Partly due to coming from China, partly due to lots of flaking products and inconsistent quality. If the Quality is good, the product will sell, based on the Lodge reputation, and its Not from China provenance. 3. I don't mind the styling at all. The slight flare outwards compared to LC and Staub would be intriguing, just as a Saucier has some advantages compared to a Dutch Oven. 4. I got into seasoned Cast Iron in the nineties and could find it then. Army and Navy, Zellers, and other stores that catered to a cost conscious, older demographic customers had them. 5. If I were to purchase one of the North American Lodge Enamelled Cast Irons pots, I would buy a smaller size, just to try as a first purchase. Maybe stock smaller sizes first? Hope this helps, it is my reactions

Lodge 6q cast iron pot $50.00 😊 Lodge 6q cast iron pot / enameled add $250. = $300.00 🤔 Staub / Le Creuset = years of solid quality cookware they drove their price to what it is and they back it up, take it/ leave it /or watch for deals. 😄🤷‍♂️ I don't know if Lodge "enameled" has actually earned that...yet. I'd buy it but it wouldn't be a full retail of course I've never bought any of my 10 Staubs at full retail either. Nor any of my non enameled Le Creuset With all things equal Staub pulled me in with quality earth tones, slightly better design (in my opinion) and dark interior. Aside from likable design I think a big thing people look at is they don't want their enamel investment to chipped all over the place like many of the Lesser quality dutch ovens do. I'de backup quality Lodge made in America enamel but I think it's going to take a little bit to get the Train Rolling .. especially in today's market with the way the economy is going.

I like the idea of supporting items made in north america. If the quality is the same with LC, i would consider paying a similar price.

Hi, I wonder if you could try comparision video with matfer vs strata or strata vs cast iron. Strata is an interesting pan which makes me curious about how much it can perform.

I don't like the design of the Lodge. I own a Staub and I love it. Love it's design and versatility.