Ok so I am new...and new to dutch ovens for that matter. I am looking to expand my cooking to braising, soups, chili...which much of I do in stockpots now except braising of course. I just got my first LC in a smaller 3 1/2 qt for christmas. And I need to get a bigger one to do my soups and chili...I make much more then a 3 1/2 can handle! So my quest is for a 7+ qt one. If money was no object I would do the staub...that is an easy one! However I cant swing 250 - 300 for an enameled dutch oven! Of the bargin enameled dutch ovens for starters I want to stick with the round shape for it is ideal for stove...which will make up most of my use. Interior is a goofy one for many complain about the white staining...this is why I like the staub but it is out of my price. The only bargin Dutch Oven that has a black interior enamel finish is the Calphalon. I cant find any reviews on it nor its place of manufacturing. I also considered the tramontina and the lodge both however are white interiors. Both are very well liked. So if anyone knows how this dutch oven stacks up...I am all ears. I love the look and design of the calphalon for it looks to copy the staub very closely. I am looking for chipping, staining (might not be an issue being black).
I have to add one thing to this...does the staining on the white interior prevent it from performing or does it cause the dutch oven to lack something...other than appearance...seem so many crab and complain about the interior staining...the cleaning of it and so on. I dont want to bleach it...I dont like putting bleach on any cooking surface, it might just be me but I just dont like the idea.