I do love the shape and look of the Batali enameled 6 qt. oven but the enamel is lumpy, and badly applied with pin holes. Is the Lodge enamel better applied and smoother on their lower end line? I've heard it more favorably compared to Le Creuset, and that their quality control is very good. The Batali lid also doesn't fit well, and lets steam escape. Would appreciate any comments from those who have seen or have both. I've never seen the Lodge colors enamel in person, but the reviews were good on it. Thanks!