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I have been very happy with my cheap Dutch oven (the Chefmate from Target), so I don't think spending a lot of money for one is a necessity. However, the fact that yours doesn't have a very tight lid may be a concern.

I say take it back. Save up for the Le Creuset.

I was able to get a Le Creuset dutch oven for almost half the cost at Tuesday Morning: http://www.tuesdaymorning.com/indexCatalogOn.asp
That was about 6 months ago. I forget how many quarts it is; it's in the medium range. Le Creusets are investments that are always worth it.

I have a Martha Stewart dutch oven that was a Christmas present, but they are frequently on sale at Macy's for not much more than what you are paying for yours ($40-50's as opposed to $30's) depending on the size. I LOVE my dutch oven and it has a few features it appears yours doesn't, like a dimpled lid to allow moisture to drip back down. So maybe you can find one at a dept. store?

If you are not comfortable with your purchase you may always wonder about it and therefore not use it as often/not be able to enjoy it when you do. If you won't be able to enjoy it, it might be best to return it and scout out for good deals at department stores or save up for that Le Creuset.

If you are really worried about it, and don't want to spend a fortune on a Le Creuset, just get yourself a Lodge http://www.lodgemfg.com/lodge-enamel.asp Half the price good name = good thing!

Another Chefmate (Target) fan here. If you don't want to spend more, see if you can find one at Target. I think they cost about as much as the Berndes.

I'd return it. I also wouldn't give up on searching for a less expensive dutch oven. Just see if you can peak inside the box first to make sure it's in good shape. As nice as Le Creuset is I just can't justify the price to myself.

Le Creuset also has outlet stores and each month they have a color of the month that is also drastically reduced in price.

I would definitely return it and shop for a better-quality product.
There are probably better manufactures available that are not as expensive as Le Creuset.

I'd warn against the Le Creuset outlet. They're not that much cheaper, and the quality is noticeably inferior.

If you're looking for a cheaper alternative, I'd second the Lodge suggestion (though still $100).

Just checked Amazon - they have Lodge for ~$50

I would return it. I've recently been researching cheaper alternative to Le Creuset cookware, and just browsing on Amazon, it looks like Lodge makes extremely similar enameled dutch ovens, for half the price.

The timing of your article is amazing. I have been wanting a enamel dutch oven lately. I took the plunge and bought one from Walmart on clearance. It is a Paula Deen 5 qt. It has a couple of favorable reviews on Amazon. I have not cooked with it yet. I am hoping to try it this weekend. Does anyone else have any experience with this brand.

We have a Lodge that we received as a wedding gift (but wasn't on our registry! Score!) It has been fabulous. I vote for the Lodge, too.

I have a dutch oven that is the Mario Batali brand. I didn't really know anything about dutch ovens before getting it. The quality seems to be fine but almost every time I use it whatever I'm cooking seems to stick or burn to the bottom. The only guess I have as to why this happens is that because of the material it runs a lot hotter than a standard pot. Can anyone confirm this? Should I always keep the heat down a bit more than called for when using it?

One of the things I have learned since reaching, ahem, middle age, is that I still have many of the kitchen items I bought in my twenties. A couple of my early purchasing decisions could have been better if I had realized I wouldn't be parting with them for well over 20 years.

I would say return it, but don't necessarily pay top dollar for the brand name - look for decent quality and, like some of the others suggested, pick it up on a sale.

Another Lodge recommendation here! We purchased this several years ago and I love it. No problems whatsoever. And, despite its low 54$ price tag, it has a good brand name to back it up.
http://www.amazon.com/Lodge-Enameled-Cast-Iron-6-Quart-Caribbean/dp/B000N4WN08/ref=sr_1_2?ie=UTF8&s=home-garden&qid=1265410128&sr=8-2

I've had my Chefmate one from Target for years and it's fantastic. I probably paid around $30 for it. You don't have to spend a ton to get a good one!

take it back to the store and see if they have another with a tighter fitting lid? If not I'd agree with the Lodge suggestion. Their enameled pieces are made in China as well though so make sure you open it up and test it out before bringing it home.

I have a Martha Stewart one and I love it. I also could not afford to purchase a Le Creuset, but I do know that they have Le Creuset Outlet stores where they are cheaper.

It's sort of nice to have a *few* options handy. I would keep it...but also get a Le Creuset at some point.

I have 2 Le Creuset Dutch ovens, a small one and a large one. The kitchen store near my house puts them on sale every once in a while, so I waited for sales and then asked for them around Christmas time as gifts. They are worth it as an investment and they work really well...But I think you could get some enjoyment out of the one you already have.

And just to let you know, I'm pretty sure the cast iron is exposed a bit on my Le Creuset pans too...I'm not at home now, so I can't check, but I think this is normal, not a sign of inferiority.

p.s. to the person who keeps burning their pot--yes, you should keep the heat down lower when using a Dutch oven, because they do retain heat much more than ordinary pots.

I also have been using my Chefmate dutch oven from Target (around $50) for a few years now, and have had no problems. I've had great results with several types of recipes/ingredients, both on the stove and in the oven. My only complaint is the weight, but hey, its cast iron. However, I don't think it is on sale anymore. I recommend checking out America's Test Kitchen - they have reviews dutch ovens that are helpful.

Don't worry about names.

Does the dutch oven have everything you hoped for in a dutch oven?

It seems silly... but it's a serious question.

The Husband and I have been talking about and looking for dutch ovens for months. I want enamel-coated cast iron. He wants something with a big, easy to grab handle on the lid. (He thinks the Le Creuset and Staub handles are wimpy.) I want one in green or purple. He doesn't care about color, but he does care about price.

If the dutch oven is a price you like, a color you like, a material you like, and has handles you like... Keep it.

I have both a very large (8qt?) Le Creuset, and a small (3.5qt) Cuisinart dutch oven. Both were purchased at TJ Maxx, ~$100 and $40 respectively. The Le Creuset has a tiny bubble in the paint near the handle that's not noticeable, and the Cuisinart appears flawless. Both perform equally well, are painted on the outside and enameled on the inside, and both have the visible cast iron on the rim.

But, if you don't feel comfortable, save up. Name-brand isn't always worth it, and personally I can't justify spending $200 on a dutch oven, but maybe you can.

i also have a martha stewart. we received it as a wedding gift, and it is now our go-to for cooking everything from soup to roasts. it cleans so easily, nothing ever sticks. i know that we'll eventually have to get a bigger on (ours if 5.5qt), and i'll be hard pressed to splurge for anything more expensive than the Martha Stewart line, unless something dramatically changes with the one we have now.

I would return it and save for Le Creuset.

I think that Le Creuset is a brand worth splurging on if you cook regularly (I say that because I have friends who pretty much never cook). If you buy a Le Creuset dutch oven (or pot), you will never have to replace it. My mother-in-law gave us a few pieces that were given to her 35 years ago, and they are still in great shape after being used frequently. We added two large Le Creuset dutch ovens more recently and just love them. They are our easiest pots to clean. I always use the shallow, wide dutch oven (http://www.williams-sonoma.com/products/le-creuset-6-quart-wide-round-dutch-oven/?pkey=ccookware-le-creuset|ckwlcered) when I have to saute things that are usually hard to clean up after, like caramelized onions.

If you are concerned about price, I would look on ebay. Considering how well our hand-me-down pieces have held up, I would be comfortable buying pieces that are used. I bet that a 20 year old Le Creuset pot would hold up better in the long run than a new non-Le Creuset pot.

Have you considered vintage pots?

My enameled cast iron pots are vintage Copco from ebay. (Search copco and enamel.) I paid about $30 for my 4.5 quart and $20 for my 3 quart. They were in pristine condition and work beautifully. I've had them both for over two years and don't have any staining or chipping yet.

It took a bit of time to find good ones at good prices, but it was worth it! I'm sure you can find good vintage Le Creuset for a reasonable price, too.

What about the Ikea dutch ovens?

I have one (cost me about 50 bucks, I think). It's not enameled, but it works really well. I use it constantly since I bought it.

I purchased a cheapo no name red enamel pot at a hardware store many moons ago. My husband gifted me my lovely le creuset a few years later when we could afford the real deal.

They're both work horses. They both heat evenly, cook beautifully and clean up with minimal effort.

Love is not too strong a word for how I feel about both of these pots. The le creuset lid prolly fits a bit more snugly - but I've never noticed a problem with the cheap version.

I say keep the cheap, cute red one and as long as the enamel on the inside isn't compromised - you should be good.

happy cooking adventures!

If the purchase did not make the cooker happy it's better to be returned. And keep looking for the one you'll really enjoy.

to the commenter with the batali dutch oven - it's not that the pot runs hotter than non-cast iron cookware, it's that cast iron cookware holds onto whatever heat it's absorbed so much better, ie they take a looooong time to cool down.

i've used the mario batali dutch oven, and i have 2 suggestions.

1. aside from the initial browning/searing, the pot should be over the lowest possible heat on a stovetop.

2. consider doing the actual *cooking* in the oven. most stew-type dishes and things like pot roast actually turn out better cooked in a 300-350° oven.

I had a Chefmate from Target (Tramontina, designed in Italy, made in China.) From the start I was disappointed. First, they tell you to season the exposed metal on the lip of the pot and the lid. Did that, spent 45 minutes scrubbing drips off the enamel. The color changed when heated (supposedly normal), and dutch oven red enamel chipped in two places. I eventually bought a 7.25 Q Le Creuset and gave the other away when a local store (City Kitchens in Seattle) had a sale.

If you are on a budget, the Lodge would be my first choice. Lodge makes great cast iron, and it is (I think) all made in the USA. If not, Le Creuset would be good, IMHO.

The fact that the lid doesn't sit flush would make me return it. Many recipes that call for the use of a Dutch oven do so on the assumption that you will be making a covered dish with a lid that fits properly. With this one, it looks like liquid would evaporate very quickly and you could end up with a lot of dry recipes!

I think it's important to remember that this is a pot, and not a car or a home or a college education.

If it's truly in bad shape, return it and get something that is up to snuff. If it's a matter of worshiping a certain brand name and assuming that all other products are so inferior that they will poison your food or something, you should probably just enjoy the pot you have until you have a chance to upgrade. A fancy name brand pot is not going to make or break dinner.

@JD523 - Lodge enameled pieces are made in China, not the US. I don't know that you'll find an enameled dutch oven made in the US. Le Creuset and Staub are made in France, anything cheaper (Cuisinart, Lodge, Tramontina, Mario Batali, Paula Deen, Giada de Laurentiis) is made in China.

Of note: Paula Deen cast iron recall.

I have 2 myself... a teal TJ Maxx "Outset" and a black Le Creuset. I did the same... googled Outset and found nothing. I kept it anyway. I already had my Le Creuset workhorse but there are times I wanted to use 2 Dutch ovens... like when I have soup in one on the range and no-knead bread baking in the other. I love them both, in fact I don't think I can tell the difference in the cooking. So... I'd keep it AND save up for a Le Creuset or Emile Henry if that's what you really want but can't afford right now. (btw, both of mine have non-enameled rims)

.... oh... but you're lid doesn't form a tight seal... I guess you really need that. On second thought... I'd return it.

I have a KitchenAid pot, and love it. I paid about $40 for it at Costco. The enamel is exposed at the top, just like the one in the photo, but that's never been a problem, and given that my food has never reached that level, I'm not anticipating it to be.

My sister has a Lodge and really loves hers as well. I really don't see the need to buy a Le Creuset if my KitchenAid and her Lodge are keepers.

I have a Chefmate from Target and LOVE it! I bought it because Cook's Illustrated said it was as good as a Le Creuset. I own a smaller Le Creuset and find it as good as the Chefmate. The one thing I have noticed is that the Chefmate is a bit more prone to chips.

I have the Le Creuset and love it. I actually have 2 different sizes and use them all the time. I bought mine on sale at Williams Sonoma. I tend to splurge on quality when it is something that you will have forever. I would rather pay more up front than replace it 3 times.

Personally, I think that as long as you know what you're looking for, brand loyalty has no place in this discussion. I actually have 3 pieces of enameled cast iron: one is Le Creuset, one is Lodge, and one is a no-named little something (that says 'Made in France' on its bottom) that I found on a visit to a small country "general" store a few years back. After about 3-4 years, they all perform identically and I don't anticipate needing to replace any of them in my lifetime. I think that as long as all handles and lids are also made of enameled cast iron, lids fit snug (not tight), there aren't any dips or jagged edges in the cast iron, and no cracks or chips in the enamel, you probably have a great piece. I would inspect very closely how the enamel adheres to the cast iron itself and roll the dice if all looks good.

I've heard good things about both the Batali and those at World Market. I will say that I waited though and now I have a Le Creuset, a 3.5. Love it and am now saving for a larger one. BUT, they have them at the Marshalls here for at least 50% off so that is where I'm looking they had an enormous (actually too big for me) one last month for $100 marked down from $300. I could not find anything wrong with it. I would say return it if you are uncertain, look at the Batali and the others people have mentioned, and if you still think you want a Le Creuset, keep checking at Marshalls and TJ Maxx (and also ebay) and find one you will keep forever.

i have a le creuset factory second that i bought at marshall's for ~$100 for a 5 quart. that being said, the lodge enameled cast iron looks fantastic, is cheaper, and i kind of wish i had just gone with the lodge.

Approx. 2 years ago I bought the Tramontina based upon the recommendation of Cook's Illustrated aka America's Test Kitchen. I bought online at Walmart had it delivered for free to the Walmart near me. It's been a true work horse.
The upper edge of the pot and the underside lip of lid are not enamelled. The lid fits perfectly flat on the pot.
I bought an add-on recommended by Cook's Illustrated. I replaced the phenolic knob on the lid with a stainless steel knob by LeCreuset (from Amazon.com) so that I could use the Dutch Oven in a high heat oven in order to bake no-knead bread. I had to purchase a longer screw for the knob at Lowe's in order to attach the metal knob to the lid. Cook's Illustrated stated that would be necessary in their add-on article.
I love my Tramontina. I've done the no-knead breads, so many wonderful soups and Jamie Oliver's milk-lemon chicken which is to die for.
In your case, I would return the dutch oven you purchased because the lid does not fit flat and securely on the pot. I also like the straight sides and large diameter bottom rather than the sloped sides I saw in the photos of the one you purchased. Then I would go out and buy a Tramontina or Chefmate (both made in China) or Lodge. I lust after Le Creuset products, but I cannot justify the extra expense for myself at this time.

I have my grandmother's le creuset and I can tell you (and agree with betsyb posting long above) that the rim of the pot and lid are not enamel coated. I think your pot has one visible advantage over a le creuset, based on the picture it looks like the lid handle is also made of enameled cast iron, and oven safe. Plenty of people do put their le creuset lids in the oven, but technically the little knob on top is not oven safe and they do melt sometimes. If I was going to buy a new dutch oven, I would definitely look for one that had enameled cast iron handles and lid.

I've got a fairly affordable off brand dutch oven from Sams Club, it as around $30-$40, works just great. I've read other folk who have had great success with theirs. I know the Le Creuset products are wonderful and all, but at 1/10th the price... eh. I'll let you know in a few years if it's still with me.

Definitely if the lid does not fit snuggly, return in. That is a defect. Many recipes require that the lid fits properly.

Personally, I have problems buying Chinese-made products. I doubt that they are as well-made as the French products. I also have a lot of other problems with it, as detailed in this book: http://www.amazon.com/Cheap-High-Cost-Discount-Culture/dp/B002ZNJWGS/ref=sr_1_1?ie=UTF8&s=books&qid=1265481208&sr=8-1

Personally, I would go with Staub. I prefer their interiors to those of Le Creuset, and find them to be better made.

I also love vintage Copco pieces, most of which were made in the U.S. (Some were made in Denmark). Again, check Ebay and Goodwill etc. for those pieces.

You want the lid to fit, and you want to love it. I doubt it will have to be le creuset for this to be the case.

That said, I got a Le Creuset for Christmas and it became my favorite thing in the kitchen almost instantly. I literally never put it away. I think it's so pretty it just lives on the back burner until I use it, which is almost every day. I asked for it so I could braise and stew in it. But what makes these so great is that the enamel is incredibly easy to clean. So I have quickly come to use it to boil pasta, make soup, cook winter greens...one of these days I'm making bread in it!

If you season even a non-enamaled Lodge Dutch oven properly, and clean it properly thereafter, it will be like a non-stick surface...for decades...really. And the reason for pan-bottom burning is not the type of pan but the fact that cast iron holds heat ever so much better than any other material. It's what enabled our great-grannies to leave a pot of beans on the back burner of a wood-burning stove all day.

I second (or third, or fourth) the suggestion to look for a dutch oven at Marshall's or TJ Maxx. I've seen Le Creuset, Cuisinart, and KitchenAid enameled dutch ovens at the Marshalls at various Marshalls stores here in MN. Found a 5-quart (can't remember which of those brands) for $40. Seriously.

I've been reading a number of food/foodie/kitchen blogs for a few years now and this question has resurfaced multiple times. I think what I've learned is that if the name means something to you (and if I'm being honest with myself, I'd feel pretty fancy if I had a Le Creuset! :) ), save up for it. But otherwise, look over any enameled cast iron piece carefully and ensure it has what you need, as others have stated above. Definitely love the oven-proof (enameled/metal) knob and a tight seal is a must. Beyond that? Seems like details to me.

That said, I don't have one of my own yet. Gonna put one on my wedding registry and hold out for my wedding this summer. ;)

Most likely, the "exposed cast iron" you mention is not actually exposed metal. On mine (a Lodge) the rim of the dish and the lid is black, but it is treated with a flat black enamel. It looks like seasoned cast iron but it is not. This has been the case on other dutch ovens I've seen, too. So, that alone would not be a reason to return it. The ill-fitting lid would be, though - you won't get the same even cooking and moisture retention if the lid doesn't sit flush on the dish.

As mentioned by many others, Lodge dutch ovens are great - inexpensive and really high quality.

I think you should keep the current dutch oven and then buy a Le Creuset for your next purchase. I find that I need a few options when it comes to braising. I am guessing you bought the current one because you need it. I would not wait. I have a number of different kinds of dutch ovens--one is a Cuisinart stainless with a glass lid. It has worked for me as a dutch oven. I did recently buy a 5.5 quart Le Creuset which is my 4th one and it is handy and useful. Be ecumenical about your cookware, you don't have to stick to just one brand name because different lines have strengths doing different things. I think the color is wonderful and I do not recall Le Creuset having that color at all.

I checked the Berndes website, and they do not have any enameled cast iron products listed... Made me wonder whether this is a bona fide Berndes product... The poorly-fitting lid does not seem in keeping, and makes me question if it is a counterfeit piece...

A little more digging, and this post on the Chowhound board raises a possible explanation as to why it is not on the Berndes website:

"Berndes in the USA was sold to Range Kleen in Dec. 2009. I contacted RK and was told that this particular dutch oven was discontinued. I asked if there were any product or material specifications for this product and was told no. I asked why it was discontinued, but the rep did not know why. I'm returning mine to Ross and will use my old cast iron one until I can find an enameled one at a reasonable price."

In any case the recent spate of toxic enameled children's jewelry from China (Disney, no less) would make me give it a wide berth.

Well if mschatelaine hasn't freaked you out I'd keep your pot. Le Creuset is over priced. I live in France and they are reasonably priced here as are Emil Henry products. Labels aren't everything.

I bought a dutch oven from HSN - Wolfgang Puck brand. With shipping, it was about 50 bucks. It's not perfect, but it works. It has that exposed rim, but the lid is tight. I'd return the pot just because of the wonky lid, but I would be a cheaper brand than waiting to purchase le cruset. Though they're really nice, it's just a name.

I have a red Lodge 6.5 quart. I ended up with that one because my area's Target stores do not carry the Tramontina, apparantly, which I was intending to buy based on the America's Test Kitchen review.

But anyway, I could not be happier with my Dutch oven. It's my go-to cookware. Last night it did Jamie Oliver's chicken in milk beautifully. I'm sure I would love a Le Creuset just as much, if not more, but the one I ended up with handles any task I throw at it. And the lid fits tightly. I don't think Dutch ovens need to cost a good chunk of your take-home pay.

What looks like exposed cast iron around the rim is actually painted black. If it were actually exposed, it would rust. If it were enameled like the rest of the pot, it would scratch and then rust. The paperwork that should have come with your pot would have pointed out that the edge was treated and would not need to be seasoned.

I would also like to put in a vote for Lodge cast iron cookware. I have a 6-quart enameled cast iron dutch oven and an enormous enameled cast iron skillet. I absolutely love them and can not imagine paying 4 times the price for equivalent Le Creuset.

Here are the items I have:
http://www.walmart.com/ip/Lodge-Color-Enamel-and-Cast-Iron-6-qt.-Dutch-Oven-Blue/5716692

http://www.walmart.com/ip/Lodge-Color-Enamel-and-Cast-Iron-Skillet-Caribbean-Blue/12554419

About eight years ago my husband and I found our Lodge 6 qt dutch oven on the top of someone's trashcan. It was completely rusty. Took it home, cleaned it up, re-seasoned it and I use it probably 4/5 times a week. I have never had to re-season it again, it cooks beautifully and it was free. I have a smaller one (1 quart?) that I bought at our local hardware store and I use it on a regualr basis as well. I can't remember what it cost but I would highly recommend Lodge products.

I have a non-enameled Lodge dutch oven and an enameled Lodge and use them both almost as much as I use my Lodge cast iron skillets. A good fit on the lid is a must, though; take back a dutch oven that will leak steam.

I like the plain cast iron one for dishes where I'm browning veggies first, but the enameled is larger so it gets pulled out for all the big jobs. We recently made a huge batch of stew that took both of them at once.

Yes, the fit of the lid is important, but if it works, it works.

I did have a very nice enameled dutch oven that a roommates dog pulled off the counter and broke. I am still angry about it!

My present dutch oven is plain black cast iron with no enamel. It is getting to be well seasoned and was given to me by a nice gal who got it as a wedding present and thought it was too heavy. Her loss. Works like a champ. I did a pot roast in it last night.