Hi, everybody. We had a 6-qt Lodge Enamel dutch oven (purchased from Wal Mart) for about 3 years. About a month ago, we noticed that the enamel had started to chip. My wife called Lodge, she sent some pictures, and she answered some of their questions. They replaced our dutch oven. Obviously, I'm pretty happy. This got me wondering...how much better are the Le Creuset, really? I understand that the enamel is not as thick as the Lodge; how much life does that add to the piece? My understanding is that ours chipped because we were heating it empty. Not with extremely high heat, but empty. I learned much of what I know of cooking from Jeff Smith: hot pan, cold oil. I've adjusted that technique for the Lodge. We'll see how long we have this one. FWIW, the Lodge has been our favorite in the kitchen by far. Have any of you much experience with both? Thanks!