I have almost a dozen from running a restaurant kitchen for several years, plus ones I've added or tested since.
Between Staub and Le Creuset, the biggest issue people raise actually tends to be the color inside. Using both, I can say it's like good knives -- you can do more with a more technical product but you have to use it properly. The black interior does work meaningfully better and over thousands of days of use lasts a good bit better, but you have to look at your food underway and lift it up with a silicone spatula to see how it's doing. You really should do this with a white interior as well but it's just a learned skill. Once obtained, you'll like the result better.
On a couple different occasions we got some Lodge enameled ovens for some short term capacity needs. They all looked bad after a couple hundred hours of use -- edge chips inside and out and some large flakes coming loose in the inside corners. Hey, Lodge doesn't have much margin and they have to cut corners on the kiln process and on the quality of metal prep and the enamel itself. I've been told older ones were a bit better but none of them were great. Some of the cheaper ones aren't painted on the underside, so there's a rough edge that will chew up an induction cooktop if that's a concern to you.
More recently I've tried Misen and the Kana Milo and saw a prototype of the FireUp. The Kana Milo is quite a bit lighter and takes longer to heat up to where the heat is even across the oven, but the lighter weight may be a plus for you. Nice colors, very little supply. They have a 3.5 and 5.5 quart version priced around $110 and $140 or so. The Misen is quite heavy but so far has been quite sturdy. It has a plus that the bottom is broad with fairly sharp corners -- many dutch ovens are so curved on the sides it's almost like cooking in a wok and you don't have enough area to sear much at one time. We got the grill top with the Misen we have (it was the only version available) and do not recommend it -- you want to be able to pick up and replace the lid repeatedly and the grill top requires two hands to do so -- versus lifting with one hand and poking the contents with a spatula or spoon. The standard knob-version lid would be our recommendation. It was on a 20% sale, taking it down to $132 plus tax, shipping included, and very generous return privileges even if used (use for 60 days and can return it with free return shipping). On those terms, why not try it? It does have a white interior, but the enamel has been pretty sturdy so far. It's on the big side -- 7 quart.
My recommendation? Better to get just one and make it a good one. Stores recommend the 5 quart but chefs and more intensive users recommend 7 quart or so because it gives you more cooking room. Don't go way overboard or you just tend to burn your food, but 7 quart dutch ovens tend to be cheaper than 5 quart ones. A 7 quart Staub cocotte runs $299 or so right now. That would be my #1 recommendation. And get round, not oval, unless you already have round ones and want a specialty oven.