Oooh, I will definitely be watching this space for ideas! I am in the market for a dutch oven and have been really reluctant to pull the trigger. So many options!

I own an oval 5-1/2-quart Le Creuset, and I think it's perfect! I've never encountered a recipe that didn't fit in it. You can do soups, make your own stock, double batches of tomato sauce - anything!

I wouldn't recommend getting one any larger than that unless you
a.) have a full-sized stove, and
b.) are going to leave it on the stovetop all the time.

I have an apartment-size stove, and its permanent residents, the Le Creuset and my 10" cast iron skillet, can barely fit a spoonrest between them!

That Sarpaneva is gorgeous!!! But at $230 for a 3-quart size, definitely not as cost-efficient as a Le Creuset.

We have a Target one for about $40 and although it's only a year or so old we love it. Granted it only comes in navy blue but it works for us. I'd have rathered a red one so.. many down the road as an investment.

I love my 5.5 quart le creuset - I've had it for probably about 3 years now and it's a beauty - it's handled most large recipes I've encountered, such as a large green chili recipe I made about a month ago with 3 lbs of pork shoulder plus a significant amount of sauce (that one left little room to spare, though). I was lucky enough to get mine for free but it's a wonderful, versatile pot. That sarpaneva pot looks pretty but sort of impractical.

I have a 5.5 round Le Creuset and love it. 80% of the time is is large enough, but I have a couple of recipes that just about bust out at the seams. I also have the 3.5 oval and have used it once for a small batch of soup. Don't bother. I will be buying the next size up round, but have a glass top stove, so the oval (which I would LOVE to have) is not in the running. Don't get me started on why NOT to buy a glass top stove!!! With the quality, durability and longevity of the Le Creuset, I also like the idea that one day my grandkids could be using my well loved Dutch oven!

I have a 7 qt round Martha Stewart one that I received as a wedding gift, and it is a major workhorse. I registered for it, knowing that I could not in good conscience ask someone to buy me a LC model...they are out of most people's budgets.

But I always always look at TJ Maxx and Home Goods for LC Seconds, especially in a much smaller size (...7 qts is huge!). Alas, my scouring paid off because last week I came home with a gorgeous LC seconds oval 2.75 qt french oven in blue. It's all ready to go on my stove tonight for my St. Patrick's Day dinner!

I would definitely go with either 5.5qt round or 6.75qt oval. It depends mostly on what you'd be making. I love how the round looks but something to consider with the oval: it will fit on your stove top even if you have other things working because you can turn it long ways to create a little more working space. If you had 2 rounds next to each other, they'd bump.

(Disclaimer: I work part time at a Le Creuset Store).

I think the Iitala is going to be a bit small for what you are using it for. 5-1/2 - 6-1/2 quarts is a nice size for bread, stews, etc.
Le Crueset is very nice - and I have one - but I'm not convinced they are superior to other enameled cast iron dutch ovens. And I really don't like the heat limitations of the handle.
Have you considered this Iitala pot? http://www.amazon.com/Tools-Cast-Iron-Enameled-Casserole/dp/B003MV8QPU/ref=sr_1_32?s=kitchen&ie=UTF8&qid=1300375410&sr=1-32.

I've got an 8 quart dutch oven my mom got as a wedding present so it's 30 years old, aluminum, pale mustard yellow thing. And it gets used almost every single day. I love it.

I love it so much that I asked my boyfriend to beat on it until the plastic handle came off the lid so I could replace it with a metal cabinet knob so I could put it in the oven.

I've thought about getting a smaller 5 qt pot to use for smaller batches of food, maybe a pretty cast iron, orange enameled number. But I kind of doubt I will unless this old aluminum one goes to Hell on me.

I have the 5.5 quart round LC in white and I love it! I especially like that it has a stainless steel knob instead of the usual resin one. I've found the 5.5 qt size to be more than adequate for almost any recipe I want to make. If you're only getting one dutch oven, this is the size to have. I feel the larger sizes are too heavy and unwieldy to justify the few occasions when you might need more space.

I've been clamoring for a le creuset dutch oven for some time now, but I haven't been able to bring myself to put that kind of money down for a kitchen tool. It doesn't help that I'm dead set on it being Le Creuset, for just about everything else I'm willing to get a cheaper version. For this, no way. I know it will be worth the investment, but I'm holding out until I can convince my husband how worthwhile they are.

Oh Kitchn - you've done it again. I was perfectly happy with my Ikea dutch oven for bread and my Le Creuset for stews, braises, etc. And now I have Sarpaneva lust in my heart. Sigh.

I've been fawning over an Le Creuset 6 3/4 Cassis oven forever... but spending almost $300 makes me sick to my stomach. What if I don't use it?

But I had the same sinking feeling before buying a simply $25 on Lodge Cast Iron pan and i use that every single time I cook... I need to just suck it up.

But yeah, I would go larger and go oval.

I have a 5.5 qt. round Le Creuset and it's fabulous - it's big enough to handle most home recipes, but it's compact enough to use in an apartment kitchen. Definitely one of the most-used items in my kitchen in the 4 years I've had it.

Have you considered a Staub? I think that they are superior to Le Creuset, although they cost about the same. Staubs have interior black enamel with little "spikes" on the inside of the lid.

I got this pan: http://www.walmart.com/ip/Tramontina-6.5-Qt.-Cast-Iron-Dutch-Oven-Green/5716477 about a year ago after seeing it was recommended by America's Test Kitchen, and it scored just as well as the Le Creuset model in their tests, but cost only $45! I am happy to report that I love this pan, it is well used and never leaves the stove! And there are no signs of chipping, staining, etc. (Real Simple says to remove some stubborn cooking stains from enameled cast iron, place warm water with a dryer sheet in the pot for 15 minutes, then wash as normal.) Well worth the $45.

I have the 7.25qt round le creuset french oven in dijon. It's the best thing that's ever happened to my kitchen. I toyed with the idea of the 5.5qt but honestly, the 7.25 has proven much more versitle because it can cook larger meals or soups AND cook smaller recipes FASTER because of the surface area. Definitely worth the size increase. And I got mine at the Le Creuset outlet store (look one up! chances are there's one near enough to you to be worth the trip) and it was less than $200.

I'd watch for deals and check the outlet. I got my first quality 5 quart oval Le Creuset French oven *plus* a bonus 2 3/4 oval French oven for $150 (Amazon, 2004). At the outlet I bought my 13 1/4 quart LC round French oven for $99 (a second with a tiny chip). The outlet has a great sale a couple of times a year.

As for oval vs. round, when I bought the oval we'd been vegetarian for 16 years. Being oval never made a difference. When major health issues required a change of diet I was happy to have the oval to make French chicken in a pot.

Love the Sarpaneva!

Mypoints.com is running a special on le creuset (go to their daily deals page). $400 for a 9-pc set, no sales tax.

I just bought the 5.5 Le Creuset yesterday after using my Target faux one for 5 yrs and it is chipped! I got a deal on mine at 30% off because the color is discontinued(kiwi), but I love th color! Just go for it, you won't buy another one!

I too would recommend looking into a Staub. No, i don't have one, but it's on my list. I love that the exterior can be colourful and shiny, but the matte black interior is not going to discolour, especially if you cook a lot of curries, or tomato dishes which can stain. And i love the look of them over the Le Creuset.

Would you consider aluminum? If looks are important, a vintage Wagner Ware dutch oven is a thing of beauty. The listing below isn't mine... I just think it's a beautiful piece of cookware.

http://www.etsy.com/listing/64848855/wagner-ware-magnalite-4248-m-round

I've used a Mario Batali Dutch Oven from Crate and Barrel (all white) for about two years with no incidents. It's quite heavy, it hasn't cracked or peeled and it's definitely big enough for even the biggest recipes. Check it out.

-M

I third the motion for the Staub. The black interior is matte, so it doesn't stain or "crackle" like I have seen in the LC. In addition to the little bumps that come standard it has a ridge on the lid that allows for ice, should you wish to braise at a lower temperature.
I've had my basil colored 5 quart for 4 years and it still looks like new, and I love it!

that sarpaneva is lovely, but 3 qt isn't very big, and that is spendier than a staub OR a le creuset.

i'd say le creuset, but that's only because i have 2 of them, a 3.5 and a 7.25, both round. the bigger one was a wedding present (thanks mom!), but the small one i got at marshalls for like $75-80. i've seen the 5.5 qt model there as well. the only problem with getting one there or the outlet is that white will be impossible to find at the former and probably at least difficult at the latter.

my big one's white, but the little one is blue, and it's never bugged me. it still cooks great.

@courdy 19: I looked at the deal MyPoints is running and it's a good deal considering everything you get, but the dutch oven that comes in the set is only 3 1/2 quarts...Le Creuset Cookware (http://www.chefsresource.com/lecreuscasir.html) is running a deal now: spend $269 on Le Creuset and get a Le Creuset 6Qt stock pot free. Think I'll invest in the 6 3/4 oval dutch oven for $275 & score the stock pot too!

I also recommend getting the 5.5 qt dutch oven. I have a cheap one from World Market, and I love it. For the last two years, it has been the workhorse of my kitchen, and I almost never need anything larger. I saw a lot of white LC at the outlet a couple of months ago, so you may want to see if you can get a good deal on one there.

I just got a 6 quart Lodge enameled dutch oven for $59 on overstock.com. I was using my boyfriend's roommate's LC almost every time I cooked at his place and figured it'd be a good investment for when we're off on our own. I don't see any difference in quality between the Lodge and LC and the dark green color is gorgeous.

All of my cookware is Le Creuset and I love it to death. I won't attempt to counsel you on what size to get, but I think it is of a caliber worthy of the substantial investment it takes to purchase anything in the line. Clearly you had a wonky piece the first time out, but when you get something from them that is standard quality, you will love it and use it all the time.

I have 5 Dutch ovens that range from 2.5qt to 7qt, and the 5.5qt one is what I use the most. I like a 3.5 for smaller meals and sauces, but for versatility, I'd say the 5.5qt works best. I rarely get out the 7qt (I don't cook a lot of meat). It was my first dutch oven, and I thought it would be smarter to go big. Turns out, I stopped using it once the 3.5 and 5.5 came into my life.

As for brand, I own three Le Creuset ovens and two Martha Stewart ovens. After having used both brands, I *do* think there is a difference. The LC's are more sturdy, heat more evenly, and the finish is higher quality. The MS one's work fine, but they're a bit wobbly, the glaze is very thick (many of the display MS ovens are chipped, which may have something to do with the glaze thickness), and just overall *look* and feel cheaper. That being said, I bought them because they *were* cheaper, so I guess I got what I wanted. :-P

I have also heard great things about Staub, too. I will say, though, that no one I know has ever noted a difference in similar meals cooked in my LC vs a family member's Staub, so I can't say how much of a difference the braising spikes really make. They look cool, though.

Oh, I should also say that I second checking out Marshalls/Home Goods/TJ Maxx for Le Creuset. When they do have them, the prices are pretty sweet.

I did a lot of research before buying and ended up getting the Sur La Table deal... $200 for the 6 qt black Staub and two mini cocettes. I am SO HAPPY with these. They are truly a kitchen staple and I would recommend them over other pots.

Cooks Illustrated also recommended the Tratomonia from Wal-Mart http://www.walmart.com/ip/Tramontina-6.5-Quart-Cast-Iron-Dutch-Oven-Red/11989387?sourceid=1500000000000003260370&ci_src=14110944&ci_sku=11989387, which I purchased several years ago for $40 and has been awesome. No chips or other finish problems. The only issue was the knob on the top when making the no knead bread from Cooks illustrated (best recipe IMO) that is easily fixed by replacing with a metal one from Homedepot. Le Creuset makes nice stuff but I can replace my model over 5x before I reach the cost of the Le Creuset. I say save the money and use it for something else, maybe a Wolf stove....

The 5.5 is the best...it's the one I have. It can fit a 4-lb chicken.

I saved up my money when I was an intern and purchased a 5.5 LC in blue. It's totally worth it. If you have an outlet near you, they have seconds...which are not as bad as you'd think. Literally, the only "defect" on mine is that there are a couple of miniature pin-sized enamel bumps on the outside of the lid.

I bought a STAUB instead of a Le Creuset, and i am so happy I did. The Le Creuset has plastic knobs-cheaper and like lower end. The Staub has metal knobs and high quality. The inside coating of a Staub is superior--- cleans so easily that one wold not believe it. The interior does not chip, the lid has drip bumps that makes basting great. It is FANTASTIC for no knead bread. sturdy Staub and sexy looking. I bought the one with a metal chicken knob- oval so you can fit a whole chicken inside-- its been worth every penny. Im so glad i did not get a Le Creuset that chips and does not clean as nice. The Le Creuset's seem like mass productions, the Staub like a true relic.
If i did not have Staub, i think i might get a Lodge and season it. Staub is the one. worth money in time that you dont have to clean it.

greenish gave me a thrill with the mention of the Wagner Ware dutch oven. My mother saw to it that I had one of those and also the Wagner Ware large oval pot, when I married. They are heavy and last at least 55 years. That's how long I have owned them. Many pot roasts and roast turkeys later, they are still good looking and self basting.

Another vote for Staub. Amazing quality and the black interior is easily cleaned and does not stain.

I'm slightly surprised that All Clad hasn't been mentioned. While cast iron retains more thermal mass, I can get more heat for searing in All Clad, thus getting nice crust and caramelization. I would be interested in whether or not one could tell the difference in a long, slow braise between the two materials. My All Clad is also more versatile; I can quickly boil water for pasta in it, while that would take forever in my LC. And of course the All Clad is far lighter; an increasingly important factor as I get older.

One brand I haven't seen mentioned is Cuisinart. I got a little, bright orange 3-quart dutch oven from TJ Maxx for $35 a year ago and I absolutely love it. I can't see needing to pay more. Really heavy, no chips or rusting, and very easy to clean. My only complaint is that I had to tighten the screw holding on the handle recently, but that's it.

If you want Staub at a good price, check out amazon.com and go to its Staub Store. I saw a "like new" fully guaranteed "used" 7 qt. oval black finish Staub for $119 - sent from amazon (quicker shipping and free if you have Amazon Prime). If you received it, you could return it if it was damaged in any way.

You certainly cannot beat the prices on the new or the return (used) items. I would stick with the amazon shipped items because they do stand behind what they sell whereas some amazon-affiliated vendors are more of a hassel.

At least, if your budget is tight but your desire is strong, it might be worth it to check the amazon Staub Store and consider both the new and used items.

If you're cooking with aluminum, my goodness but I hope it's well enamelled (but not with Teflon - eek!) and/or used only once a year (or never) - it's extremely toxic.

In other news, this Staub French oven people are talking about oven is intriguing. Must figure out where to see one in person...

I have the Tramontina and love it.

I love my staub, like someone else, I got the oval with the chicken knob (they have versions with a more classic knob, but the chicken killed me, adorable!)....I love it. I went back and forth a lot between le creuset and stuab and the staub one b/c of the self basting spikes on the inside of the lid and the easy to clean interior. Plus, a part of me loves it b/c everyone I know has a le creuset and I like to be different ;)

I adore my Lodge double dutch oven - the lid flips over and becomes a 1 1/2" deep skillet. The cost is less than $40, too.

I just got a Navy Blue Chantal 5+ qt and so far , so good. It's beautiful and it performs well.