My 5 1/2 qt Le Creuset is white - I bought it because the white was less expensive than the other colors.

Every season, major cookware companies, like Le Creuset, take out the same cookware in new colors. Do people really buy that much cookware and use them seasonally (which seems like a waste of money)? Or is it that they don't last that long? It can't be the latter because it's Le Creuset and it's cast iron--they're supposed to last a lifetime!

I'd be a little hesitant to purchase a white dutch oven, but perhaps I expose my cookware to more extreme conditions than the average person. That said, cleaning the inside of a dutch oven is enough of a task on its own.

You can't go wrong buying Le Creuset I bought my Partner the Red 5 1/2 Quart round French Oven over 20 Years ago for his 30th and it is still going strong and still looks great.

Oh I love the white! My white mixer makes me want the whitest kitchen too.

I have the white Batali and love it! I hand wash it in the sink like a baby. A 16 pound baby!!! And that's empty! It's heavy. But I'm convinced it makes everything cooked in it taste deelish. I use Bon Ami to keep it sparkling white.

I love my white 5.5 qt Le Creuset! As someone who has yet to settle in a long-term living situation, white is a practical choice. I've had it in three apartments so far and it has looked beautiful in every kitchen. Also, for reasons I've never understood, white seems to be the only Le Creuset color that comes with a stainless steel knob, which can withstand higher temps than the resin ones.

Oh, and the 6-quart Batali is currently on sale at Crate & Barrel (not in white anymore).

I know both my Le Creuset and Staub both clean up well... I roast in the ALL the time and have never had an issue in cleaning them up. If anything they loose their "glossiness" over the years. I also use my Grandmother set which were passed on to me. She purchased them in the early sixties and they still look pristine, minus the loss in the glossiness of the enamel. You can't go wrong with any of the above choices, but I have no experience with the Mario Batali by Dansk 4-quart Round Dutch Oven, $129.95 at Lenox. I would spend the extra $50/$70 and go with either the Le Creuset or the Staub though, you WILL want to pass these on to the next generation so think of it as an investment in your families cooking future!

FWIW, you can buy replacement S/S knobs for your Le Creuset if it came with a plastic one- I got mine at Sur La Table. Also, I'm surprised to hear anyone say that cleaning a dutch oven is difficult- I just let mine soak with hot water and a bit of dishwashing detergent overnight and it always rinses clean in the morning, no scrubbing necessary (the easy cleaning was actually a major selling point)!

Lovely! But would rather wait for Lodge to jump on the bandwagon and make an affordable-but-still-high-quality version.

You are in luck, dahlianw: http://www.lodgemfg.com/enamel_dutch_oven.asp

Revol also makes a white dutch oven cocotte. While not made of cast iron, its a special ceramic that is suitable for every type of heat source, including induction and microwave. The black handle is a nice contrast to the knob style handles on the Le Creuset too! http://www.bigkitchen.com/product/revol-revolution-collection-round-induction-satin-white-53-ounce-cocotte-with-lid-534441

Lodge doesn't come in white but their color offerings are very nice!

I normally don't comment, but I had to respond to an earlier comment:

That said, cleaning the inside of a dutch oven is enough of a task on its own.
posted by devonck.

Once you own a Le Creuset, you will never consider another dutch oven. My daughter bought my first as a gift when I was 55.....oh what a waste of a life time. I'm responding to let you know devonck that it doesn't mater what you do to them they are easy to clean. Unlike wanna be Le Creuset, they don't chip. They have life time replacement warranties.
If you can afford one (I'm saving for my next piece) please invest.

I own a white lecreuset and it has held up wonderfully. However, the inside is stained a light brown from darker sauces that have been cooked in it and I haven't been successful in removing the annoying stains.

i was at Sur la Table in Soho the other day and I noticed white Le Creuset items were on sale. I don't see the same deal online, but for those in the area it might be worth stopping by.

I just got a 7.25 quart Le Creuset round oven for $150 at the outlet store this X-Mas. It's not white, they call it Cassis, but they had white available at the same price. The outlet is definitely the way to go for Le Creuset as the defects will not affect cooking and generally cannot be noticed. It's also covered under the warranty. I really love Le Creuset, but I also love my black Lodge because the seasoning on it is so thick I can clean it with a paper towel. Nothing beats cast iron cooking :)

My Staub is the best thing to happen to me (in the kitchen at least). Go staub!

Does anyone have thoughts re: 3 quart vs the larger oval one? 5.5 seems a bit big for everyday use unless you are feeding an army.

Cheers!

The Le Creuset dutch oven is probably the best kitchen purchase I've ever bought! My local TJ Maxx was selling several just before Christmas for half the price. That's a good place to check besides the Le Creuset outlets, which are also great.

Regarding size, I live alone and have no problems filling my 5.5 quart dutch oven. I find it's exactly the right size for batches of soups, stews, and braises, which is why I bought it. Plus, you'll want something that holds a whole chicken (I don't think the 3 quart can).

I have the white 5 quart Martha Stewart dutch oven, and I love it! I purchased a Le Creuset replacement knob for when I bake bread, but for regular use the stay-cool knob it comes with has been just fine. I've found the larger size to be essential for any soup, stew, or sauce recipe I've made.

I own a white oval Le Creuset and it has stained from use. I'm hesitant to go at it with abrasive cleaner like I would on my other pots because of the enamel. The stains don't bother me, but I don't have that fussy, shiny, sparkly white kind of decor.

Oh man. The white. And the stains. Sounds like a terrible idea.

Perhaps a stupid question, but does the color of a piece like this affect the cook time of its contents?

I know colors can reflect or absorb visible light depending on their shade, and when absorbed translate that light into heat.

What about radiant heat in an oven? Would it be reflected by a light colored or white vessel like this?

Where's Alton Brown when you need him?

I have a white Martha Stewart one from Macys. It's no Le Creuset but I think it is a great option for an affordable, useful dutch oven!

I know I'm committing blasphemy, but here goes. Folks, my apologies, but just can't justify the extreme high cost of La Creuset. I have two Dutch ovens. One is identical to La C, but for only a third of the cost! I've had it for years, and has never failed. My 2nd is a 50's era, really pukey green colored all metal Dutch oven. While definitely not non-stick, she has rightfully earned her place (I've named her name Ugly Betty, btw) of honor in my kitchen. Best part is she was handed down to me by my Ma when I first moved out on my own.

To any to whom I may have offended, my apologies... ; )

Well, I am an admitted kitchen addict.... I simply CANNOT resist things for my kitchen. I NEED them you understand... ;) Despite the fact that I have 3 Dutch ovens (2 older professional style Calphalon and 1 old tri-layer stainless), I simply had to have the white Le Creuset when it appeared. I had been contemplating a piece of Le Creuset for a while; actually since a few Christmases ago when my mom cooked a pot roast in her Le Creuset that was the most succulent piece of meat ever cooked and the star of Christmas dinner for 20+ people... :) So, I decided to get myself the 5.5 qt round in white. The first dish cooked in it was chili; hubby said it was especially good... hmmm, wonder why? Second dish was turkey and sausage gumbo (using up Thanksgiving leftovers); I made a very dark roux and had no issues with staining. I just let it soak a little while, then washed using my Scotch green scrubber pad (same as I use for my Calphalon) and it looks like it's never been cooked in. I also purchased the Le Creuset cleaner, but I haven't had to pull that out yet. Oh, and did I mention that for Christmas, I bought myself the deep lidded skillet in white that Sur la Table had? :) I cooked a pot of pinto beans in that, and no problems. Before purchasing anything, I looked at other brands and based on some of the reviews, I finally decided for the difference in $$, I would probably have a regret or two if I chose something other than the Le Creuset. Yes, it is pricey. But, it has a lifetime warranty, the lids fit properly (prevents steam from escaping) and it isn't prone to chipping. I hope my daughter enjoys it as much as I have (and will continue to) because she will inherit it many years from now!