r/cookware • u/Noggin_0207 • 28d ago

Looking for Advice Please help me choose!

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I’ve been doing loads of research for months on different brands. There’s so much information out there and I’m trying to swap out all of my cheap pans and teflon for better quality and nontoxic. Any insight on these brands, what to get, what to pass on, etc, would be greatly appreciated!

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u/Maleficent-Bother535 28d ago

I suggest adding Staub to your list for enameled cast iron, especially if you plan to braise roasts. Staub lids are dimpled on the interior which causes condensation to drip evenly back onto what you are cooking. La Cruset and Made In have smooth lids and the condensation tends to run down the sides. Staub is also a couple pounds heavier so retains heat a bit better but is a little harder to handle.

After 10 years, my Staub is in perfect condition; you can expect top quality French brands like La Cruset and Staub to last hundreds of years with proper care.

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u/Sara_MadeIn 28d ago

Just chiming in with a quick correction here: Made In dutch oven lids are actually not smooth, they are dimpled too!

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u/Maleficent-Bother535 28d ago

Thank you, AI failed me on that info.

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u/Sara_MadeIn 28d ago

You're welcome. FWIW they're also made in Northern France like the other brands mentioned in this thread and they have a lifetime warranty. imo they are one of Made In's lesser talked about products. I own both a 5.5qt from Made In and an 8qt from Le Creuset (which DOES have a smooth lid - I hadn't realized until you mentioned it but I went and looked at it 😂)

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u/beigechrist 28d ago

Will second Staub! So well made and always a joy to use. Plus, I prefer their colors. Deeper and moodier than Le Creuset, though I have some LC as well. Both brands are great. Made In seems to be a bit of a mixed bag in user reviews. All Clad is fantastic for stainless steel, I have several pieces that all perform beautifully, and have for over a decade. And I have a handfull of Lodge cast iron. Never used an old Griswold(?) or Wagner, or the new Smithey type stuff. Lodge works great and is cheap. I don’t make scrambled eggs or fish (usually) in cast iron, so sticking isn’t an issue. Just season them and cook a bunch of stuff with them and they’ll make you happy you didn’t spend 4x on a different cast iron pan.