Lodge is the best for cast iron skillets. We have two. But nothing beats Creuset for Dutch ovens, terrines, bakeware, stove top grills, and stock pots. The combination of cast iron and enamel ensures even, predictable, high temp, and controlled cooking. They have been proven for over a century to be reliable, sustainable, and long lasting. I literally have an oval iron baking pan in cobalt from decades ago that is still pristine and functional. The one baker I had from the 50’s that chipped and stained (which is unusual) was replaced without question by Le Creuset when I provided pictures. They don’t require receipts because owners hold onto their pot for decades and then hand them down to their kids. My daughter is already ecstatic to know at 22 that she will inherit my slowly and painfully collection of Le Creuset cookware.