I have two enameled cast iron dutch ovens. A 5.5 quart Lodge and a 3 quart Le Creuset. I don’t remotely understand how people can say that the two brands are nearly the same quality. In the three years I have owned them the lodge has started to chip and vein and is distinctly stained, whereas the Le Creuset is in like new condition. They are used for similar tasks regularly and treated the same, but the Le Creuset has held up and the Lodge hasn’t.