See that little black spot?! That is a dime-sized chip in the bottom of our enamel-coated dutch oven. We've definitely put this pot through its paces, so it's not a huge surprise that it finally chipped. Still, we're loath to just replace a whole pan because of a little nick. What would you do?
The standard advice from most cookware companies is that pots and pans with chipped enamel are unsafe and shouldn't be used. We imagine that the danger is not so much the exposed cast-iron as it is that the enamel could chip further and you'll wind up with bits of enamel in your food. Not a pleasant prospect.
We wonder how big of a danger this really is. Comments on several public boards (like this thread on Chowhound) dismiss this fear and recommend simply treating the nick like any other cast-iron by rubbing it with oil to prevent it from rusting.
We'd really love to just repair it, but we're having trouble finding any definitive information on how to do this. Food-grade enamel coating seems to exist, but we'll need to do more research to find a source.
If one of your pots has developed a chip, it's also worth looking into the warranty information. Many companies like Lodge and Le Creuset have good coverage for damaged cookware. Ours is a Tramontina, and unfortunately, doesn't look like it's covered with a warranty.
Do you have any advice?
Related: How to Stay Scratch Free When You Don't Have a Pot Rack
Originally published June 9, 2009.
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That happened to my Le Creuset a month ago and I was/am horrified. If it's a Le Creuset, there is a lifetime warranty though.
Home Depot sells this enamel chip repair stuff in the paint department. There's a chip filler and then a "paint." I know its okay for sinks/tubs/etc. Not sure if its "cookware-approved." Might be worth checking out though.
This is the problem with "cheap" enameled cast iron -- the enamel doesn't hold up. I had been through 3 $50 Dutch ovens, each of which the enamel crazed or chipped in under 6 months and needed to be replaced. I finally broke down and bought a factory second at Le Creuset and it's going strong several years later. If I had just bought the Le Creuset to begin with, I would have saved myself $150. Also, Le Crueset comes with a 99 yr warranty so if it does crack my investment is protected.
Back to your questions... I've been told the reason not to use it once it chips or crazes is because the chemicals they use to bond the enamel to the cast iron is nasty, and you don't want that getting in your food. I don't know if it's true or not, so take it with a grain of salt.
Do **NOT** use the chip filler or paint marketed for tubs, sinks, etc. It's basically an acrylic/epoxy that is not food or heat safe.
The enamel on your Dutch oven is glass and is baked on in a very hot kiln. Any kind of "enamel" you find won't be the real deal. It will basically be a super hard epoxy or plastic. Unless it says on the package that it's food safe, I wouldn't use it. The bottom of your pan gets to 400 degrees F, much higher than most (all?) plastics can withstand. (There's a reason the space shuttle is made of ceramic and not plastic)
If it's within your budget, I would just buy a new pan - a Le Creuset if you can swing it and you'll never have to replace it again.
I have actually seen ads for places that will re-enamel cast iron cookware. (I imagine it's not that different than refinishing a cast iron tub) Look around, there may be someone local who does this.
It will make a great planter!....It is not safe to use chipped or rusted enameled cookware
If you have a Le Creuset outlet near you (there's one in every outlet mall I've ever seen) they're selling the French Blue line at 50% off and they have good deals on factory seconds.
Thanks for all the advice so far, everyone! Ilovebutter, you make a great point about just investing in the expensive pot rather than replacing the cheaper one every few years - that's kind of where my thinking has been headed.
Susrith - great suggestion on using the pot as a planter! One of my biggest gripes in this is that I can't stomach just throwing a pot away and want to figure out something else to do with it. Using it as a planter is a good idea.
I have a brand new Tefal Jamie Oliver stewpot that's got a nick in the handle. We've only had it for a couple of months and I noticed the chip in the handle the other day, but I don't know if it has always been like that or if it's new.
It was a gift so I don't have receipts - can you still get a warranty if it was a gift?
@ ilovebutter, this is not just a problem with "cheap" enameled cast iron. I've chipped Le Cruset pieces.
on a similar topic, I wonder if anyone knows how to remove scale from enamel? I have a le creuset enamel-on-steel stockpot; probably because stuff was left standing in it (contrary to use instructions) it now looks and feels as though a layer of enamel is being eaten away from the bottom. the le creuset website suggests that it's buildup of scale rather than erosion of surface, but doesn't give any hints on how to remove it -- assuming removal is even possible ... scrubbing it does no good and I've tried the standard vinegar, lemon juice, etc.
Le Creuset has a life-time guarantee. You can get a replacement.
For scale, use citric acid, ie Tang.
Bring it to a La Creuset store or send it to the company. They will replace it.
Use it as a really classy bread box, or cookie jar.
Store your onions & garlic in it... sorry, it's just a bad idea to keep using that w/a chip on the food surface.
Thanks for the info on Le Creuset - mine has chips on the bottom of a dutch oven. The people at Sur La Table that I asked about it said it was fine to use if it wasn't flaking off, but I haven't felt really comfortable about it.
@ Michelle of Montreal, refinishing a cast iron tub means coating it in epoxy. I imagine that re-enameling a pot would be possible but not the same. Enameling is basically taking powdered glass on metal and melting it in a hot kiln. Since a pot would fit in a kiln, I would think you could sprinkle more frit on and melt it but I'm not sure.
I don't know anything about industrial enameling but for jewelry you don't put anything on the metal to make the glass bond to it, you just heat it up and let it cling to the surface. I would guess the danger with the chipped pot is actually chips of enamel coming off in your food or being unable to properly clean the surface rather than toxic chemicals used for bonding.
I don't want to reopen an old debate, but I love both my Staub dutch ovens more than the le Creuset ones they replaced. If you're planning to replace the damaged oven, please consider Staub too before just committing to Creuset.
We had a similar thing happen to a LC dutch oven. Shaling...that is what it is called. My husband took a dremmel and polished the crackled bits and smoothed it out. Works fine.
Le Creuset users beware. LC will not replace an item if they deem it has been used with any metal spoons, etc. LC will not automatically replace any item! One must fight and argue and bring on the power of the internet opinion. We finally got a replacement from LC, but only after arguing....loudly. I will say LC finally honored their warranty (guarantee)...my pot was only 12 years old. LC says a 30 year guarantee. I still recommend LeCreuset and use it daily. I love the skillets, dutch ovens, braisers, terrines, and their silicone spatulas. LCs are my go-to cookware!
I had one of these coated ones since that is what my grandmother used... it was definitely one of the cheaper ones. Chipped almost immediately on the Outside - so still good for use but annoying. I solved the problem forever by getting a pretreated uncoated traditional cast-iron one. Best investment ever. Upkeep is super easy- move from stove to top to anywhere no problems, cannot ever chip. I can't say enough about it. And it was not as expensive as the coated ones.
gee, as per usual i am floored. i have had a chip on mine forever and didn't think anything of it until today's discussion. perhaps that explains the brain damage...
We got a Tefal Jamie Oliver French Oven for an engagement present but it has a chip on the exterior. It has a lifetime warranty on it but when I called Tefal they said I need the receipt and to contact the place of purchase. Too embarrassed to ask my parents friends for the receipt, I've just continued using it.
I found a big doufeu le Creuset that was chipped and I took it to la Clinique de la casserole in Montreal. It was «recoated». I now have a brand new/very old enameld pot. Since they had to recoate the whole pot, I had to choose the exterior color. They only have 3; black, blue and green. Still, I am very happy about the result.
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Why are people always so eager to jump on the money means quality bandwagon? I have had this exact same dutch oven for 2 years now and I use it almost every single day for meals and bread-making, and I have yet to chip it. My mother and sister also have the same one (I love giving them away as gifts!) and as far as I know they haven't had any problems either. And from what I've read online and also on this thread, LC pots chip just as easily. So in my opinion, if you do your research, it is very possible to find a quality item (as this one has been shown to be in product reviews) without spending copious amounts of money on brand names.
-I recently snapped the knob of my dutch oven off, (please don't ask, I don't even know how it happened, I reached for it and clunk! handle in my hand) It was a gift, its not a LC, and I only got to use it once. Is there a way to repair a snapped off knob since it won't touch the food?
@ohhelloelle:
If it is the kind of knob that is screwed into the top, you could probably replace it with a drawer pull from a hardware store. If you get a metal one, it will even make your pot more oven-safe.
You can buy an enamel repair kit from the UK. It's made by Aga so a better brand for knowledge about all things cast iron is not possible. http://www.ehow.com/how_5978646_repair-enamel-cookware.html
By the way Le Crueset are pretty safe with their manufacturers warranties, their pots are not covered for owner misuse such as chipping, jumping off benches or Burning sugar to the base. A moulded handle would have to fall off for them to look even remotely interested.