A common, yet usually ignored advice is to wash it only by hand. The dishwasher usually destroys the enamel and can cause it to chip. If you see some small damage, some shortening rubbed on it can help prevent further damage after washing.

Also, never use it for deep frying.

Hi there,

Yes, as Xagave Agave Nectar says these beautiful pots should only be washed by hand.
Also, very importantly they should be steeped in water overnight regularly to rehydrate the ceramic/terra cotta etc. This is essential... believe me... I learned the hard way.
x

The same thing happened to my 6 qt. Lodge Dutch oven while browning a chicken. They replaced it and I have been good since. I did talk to a manager of a kitchen shop and he stated that Lodge is known for this. I should have purchased a Mario Batalli or Le Creuset brand. Next time this happens, if it does, I will purchase a different brand.

Same thing happened with my Lodge enameled pot--and I only hand-washed it and never put in the oven or deep-fried with it. I soak it periodically as part of the washing process. Glad to hear about he shortening tip. Lodge replaced my pot.

I haven't had any problems with mine chipping but the bottom is discoloring, though, which is a serious concern. I've had it for maybe 3 years now? I'm not sure what's causing it.

Lodge's enameled dutch ovens are made in China. They're a heck of a lot more affordable than Le Creuset or Staub, though. I've heard terrible things about the Mario Batali ones, which I believe are also made in China). I want to buy a Le Creuset or Staub but they're just so expensive. On the other hand, if I spend $45 on a Lodge dutch oven and have to replace it 8 times, that's pretty much the cost of a Le Creuset anyway.

Don't have any advice that the OP hasn't considered, but wanted to chime in about the Mario Batali brand. I had a Mario Batali enameled dutch oven to which this happened. I didn't know you weren't supposed to preheat on high, and after I started adding food to it, the enamel started chipping away. They were super nice about it and sent me a replacement free of charge, but the CS rep told me that they were changing customer service companies and that the new company probably wasn't going to be as generous. That was maybe . . . two years ago?

Pi - Look on Craigslist for Le Creuset, I always see them for sale

I always thought that enamelled dutch ovens or pots weren't suited for roasting meat, rather for things like casseroles or stews that have a higher liquid content. Maybe try one of Lodge's non-enamelled pots instead. I know that Le Creuset has a series of matte black enamelled cookware that can also be used for dryer cooking, and might be what you're looking for in a versatile pot.

Also, just double checking, are you sure you wait until your dutch oven cools down completely to room temperature before you wash it with water?

No, you really shouldn't roast anything with a dutch oven. Braises are perfect, though. I always have the lid on it, which means even if there isn't a liquid touching every interior surface, there is still moisture and steam.

I always bake my no knead bread in my Lodge Dutch oven. Is that wrong? I do have small cracks put figured it was normal.

You're absolutely right. I finally bought a Staub last year and since then have given away my lesser-quality dutch ovens or relegated them to the outdoor fireplace.

Yeah, it was pricey. But I'll only be spending that money once.

Just to chime in on possible differences between brands: I've got a Le Creuset Enameled Cast Iron French Oven (smaller, oval) that I've used regularly for baking bread over the last 6-8 months. The recipe requires preheating the dish in the oven at 500* before putting the dough in, and I've never had any sign of trouble from this dry-baking. I'm going to go double check my owner's manual, but I think it's possible that the more expensive brands might not have this problem? I agree with the reader who suggested Craigslist for Le Creuset! Or, wait till you have a b-day and beg your whole family to chip in for one pot (with a BBB 20% off coupon, naturally).

I notice some people talking Terra Cotta..I think we're talking cast iron right? If so..I have a fairly new one as well and it's chipping..and fine cracks along the bottom. I shrugged it off. I mean, cmon.."don't roast in it", "don't fry in it", "don't put it in the oven" ?? This IS A DUTCH OVEN remember..these are supposed to be the end-all in regards to pans and should be durable enough to handle cooking temperatures, right? Sure, I'm getting alittle miffed about the overall quality of my purchase..but it's also been a sign of the times for some time now..I'm betting most of these are either made in China or in some sort of sweatshop, so we have to get used to spending 250.00++ for something that lasts as long as a nonstick pan..blech. I'll do more research on my next one thats for sure, including where it's made and warranty...tip: don't buy anything with a 'celeb chef' name on it..I learned my lesson awhile back on something much cheaper...chicken stock

From a major manufacturers Care and Use page:

Always cool a hot pan for a few minutes before washing.

Do not plunge a hot pan into cold water. While____ enamel is designed to be the most durable on the market, thermal shock may still occur, resulting in cracking or loss of enamel.

If there are food residues, fill the pan with warm water and let soak for 15 to 20 minutes before washing. A brush can be useful for removing small food deposits, or for cleaning between the ribs on grills. Do not use scourers or abrasive cleaners on the cooking surface. Nylon or soft abrasive pads or brushes can be used to remove stubborn residues. To avoid damaging the enamel, do not use metallic pads or harsh abrasive cleaning agents.

Light stains or metal marks caused by metal tools can be removed with ___ cookware cleaner. An occasional cleaning with this product will also retain the new appearance of your pans. It can be purchased on this website or from your local retailer.

Never store pans while they are still damp. Store pans in a dry cupboard or airy space away from steam.

I agree, I think there really is a huge difference in quality between the cheap ones and the expensive ones. My Le Creuset pans have withstood a ton of abuse (including preheating them completely dry for baking bread, etc.) and I haven't had any chipping or cracking.

For cooks who want the longevity of Le Creusets with a little less sticker shock, check if they have an outlet near you. I recently found their 4.5qt dutch oven, list price $315 ($240 on Amazon) for $112. It was a "second" for some supposed blemish in the coloration, but it looked perfect to me. Totally still counted as a splurge, but here's hoping to get a lifetime of use out of it!

The Lodge cast iron that is US made is good quality, but their enameled cast iron line is made in China. They've had quality issues in the past with the enamel and it seems they still do, unfortunately. I second the recommendation to look for a Le Creuset outlet. I've also seen Le Creuset at TJ Maxx on deep discount.

I also don't know why anyone would feel the need to "rehydrate" an enameled cast iron pot, LOL. Enamel is glassy and nonporous which is part of its appeal.

Lodge enameled cast iron is definitely made in China, but Le Creuset and Staub are made in France.

Happened to me too, also with Lodge. The washing instructions actually say to NOT let is soak, I thought that had been my mistake. This has not happened with my Le Creuset which I use the exact same way, so it might be an issue with Lodge in general.

I totally agree on much of what has been said here. Quality enameled ovenware, such as Le Creuset are so much better, their enamels tend to be more durable, but even they will eventually crack/chip over time. The advice of never produce thermal shock etc is right on.

I have vintage Le Creuset enamelware myself and they are now close to 50 years old, and are just now beginning to get tiny pock marks inside where itty bitty bits of the enamel has come off. Le Creuset from what I can tell will re-enamel your cookware, and have a 101 year guarantee.

I also have a Cuisinart small enameled Dutch oven that is going strong that is now 2 years old, though I didn't use it too much until this fall when I began to use it more.

I also have my Mom's nearly 35 year old 5Qt dutch oven, it's a Le Creuset, and it's enamel is intact, though the outside brown surface has become hazy since she at one time used to run it through the dishwasher.

I have found that unless you have dealers that sell Le Creuset, outlets won't exist in your area. There is an outlet in southern Oregon down near Ashland, just off of I-5 that sells Le Creuset, but also check Marshalls, Ross, or TJ Maxx as I've seen some of them there from time to time. That is where I bought my Le Creuset Fondue pot in the 90's, new, in the box for $50.

Check if there is a Le Creuset outlet in your area and sign up for the mailing list - I have about $900 worth of Le Creuset pots and pans and paid maybe $300. I purchased most of them 2nd choice which may have a little chip in the paint or some little defect that does not in any way alter its performance. Give it a try!

LeCreuset and Staub are both made with moulds made of sand where as the pots made in china areade using smooth molds that are reused many times. My opinion is that enamel will stick to the slightly rougher surface from the sand moulds than the smoother surfaces produced by the smoother moulds.

I have kitchenaid enameled dutch oven, have never dishwasher'ed it, and havent ever roasted anything in it, and the bottom of the pot for me is crackling, too. I've had it for 3 years or so, though, so it might just be aging poorly?

Something else to be aware of, never preheat your pants, or use anything cast iron on anything more than medium high heat, even for boiling water, though I would think a different pot in stainless would work better for that.

Also, never preheat your pans for more than 30 secs dry as that can cause the pant to overheat, you can add your oil immediately, and let it, and the pot heat up together before you add the food if you want, in fact, it may be preferable than waiting to add the oil once it's hot.

The only exception is boiling water, as you are mostly boiling cups of the stuff, or other liquid, such as stocks and it takes a lot of heat to boil that large of a volume of a liquid but once at a boil, reduce to medium heat should be enough to keep it at the boil.

HTH.

Just thought I'd pass that long

I want to chime in and sing along with the you-get-what-you-pay-for crowd. Buy it used or wait for a sale. It's worth it.

I have two Le Creuset dutch ovens (2 qt and 3.5 qt). I bought one on sale at Broadway Panhandler on sale about 12 years ago and the other at a Le Creuset outlet about 9 years ago. They are my kitchen workhorses. I use them to bake bread, braise both in the oven and on the stovetop. No problems at all.

I don't have a dishwasher, so I've always washed them by hand, but they clean up so beautifully, I would probably do that anyway. They do get a bit discolored from time to time. I've found that a little hydrogen peroxide cleans them up nicely.

eBay is also a good source for gently used and thus more affordable Le Creuset and Descoware (a Belgian company that Le Creuset merged with in the 80s or 90s).

The warning regarding preheating is news to me. Apparently I've put my le creuset dutch ovens through the wringer - weekly no-knead bread baking at high temps, roasting chickens, braising beef, etc. Mine were factory rejects purchased at the outlets during holiday sales (both were under $100). I do hand wash, but only because I don't have a dishwasher!

le crueset specifically suggests NOT to soak it longer than 30 minutes!!

I've got a number of Le Creuset pots (there's an outlet near us, thank heaven) that I've had for over 30 years and I've never had any problem with them. The dutch ovens I use for stews and braises, not roasting. They've never, ever gone in the dishwasher and never will. I've recently had to get some lighter sauce pans due to arthritis in my hands, and miss the even heating you get with the cast iron.

Good, I never preheat my pants.

I just got a small Le Creuset pot. So far it is super easy to clean, everything just wipes right out. Does anyone know if that will that change with use? I've never owned something this nice before, lol.

Is yours enameled? Discoloring and patina will occur naturally. My cheap Lodge dutch oven seems to be discoloring more than I thought it would, particularly on the bottom.

yes, the white enamel. I just dont wanna be scraping stuff off of it 2 years from now. I guess I was just shocked at how easily it was to clean.

Cannot agree strongly enough! They have outlets in many of the factory outlets in our area--St. Augustine, Myrtle Beach, Charleston, etc--and for those of you in the Southeast, there is a super super cheap standalone outlet off I-95 near Walterboro, SC (about halfway between Charleston and Savannah). I got a Le Creuset enameled dutch oven there for something like $60, marked down from the usual $200 plus. They do their discontinued colors and factory seconds there--that's why there are many lower-income people in the Lowcountry with a full kitchen of Le Creuset!

I don't know...seems like if it's the dead of winter, preheating your pants is actually a really good idea. :-P

If anyone is having trouble with discoloration on the enamel, try scouring it with Barkeeper's Friend as part of the process. It's really gentle, won't damage the enamel, but does a bang up job on cleaning off crud you didn't think you could remove. BTW, I have a Cuisinart dutch oven; had it about 2 years now, and I do have small cracks, but nothing that bothers me. So far so good!

Le Creuset cleans up great even over time. If it starts to get discolored (browning in the bottom and on the sides) there are 2 ways to take care of it: Le Creuset cleaner or make a clear broth soup like chicken soup. Making chicken soup in my 5.5 qt makes it look like new every time. Also, go to Le Creusets website, they are guaranteed...so if they start to show craking or wearing of the enamel under normal use they will replace it.

I got my set of Le Creuset from William Sonoma here on sale a few years ago. They were no longer going to stock the blue. Each piece was between 60-80% off (I bought 3 pieces at the time). Also, I have seen sales on Amazon for closeout pieces from different stores, its worth a look. I really feel that they are worth every penny at full price after having them for this long, but I was so glad I was able to get my set all at once, because of the sale.

I've actually found Le Creuset a couple of times at Marshalls for practically pennies.

My Lodge enameled dutch oven also has some cracks in the enamel as well as a small chip on the handle. Checked my Le Creusets and nothing. My LCs get more use and no blemishes minus the slight oversprays of color or a small extra blob of coating (seconds).

I want to be the voice of dissent on the price-point thing here. I have an enamel dutch oven that I bought at Aldi 2 years ago and use on the regular. I always hand-wash (no dishwasher, but I wouldn't put iron in the dishwasher anyways, duh) but I do routinely pre-heat the pan over a moderate flame. No crazing or chipped enamel so far. It's a little discolored, but I'm a fond-maniac and I take this as par.

I was taught not to preheat ANY pan over a high flame as the rapid change in temp will damage any compound material - pans with aluminum cores and things like that. Instead I warm the pan, add oil and THEN bump the temp up.

Considering that iron pans especially are meant to hold heat, wouldn't you want to do this in a manner where you have more control? I think there might be a technique issue here, perhaps an expert could weigh in?

sounds like a quality issue. I have 2 hand me down Le Cruesets - 20 years old and are still awesome!

My husband was smart enough to snag the largest Le Crueset Dutch oven at an estate sale for $30. Wise man!

Why not avoid the issue altogether and get a dutch oven with no coating? I know that folks say acidic foods cooked in cast iron can take on a metallic flavor but I've never experienced that. Pick up a $30 Lodge dutch oven, $2 worth of fat back, and season the heck out of it. It'll be a gem for the rest of your life.

"I mean, cmon.."don't roast in it", "don't fry in it", "don't put it in the oven" ?? This IS A DUTCH OVEN remember..these are supposed to be the end-all in regards to pans and should be durable enough to handle cooking temperatures, right?"

This was my first thought - well, right after the one about folks who comment without reading & the chuckle about soaking to rehydrate. This entire thread is a study in contradiction (surpassed only by the cast iron care topic) & I feel bad for Maureen who asked a simple question. And the sad truth is that few manufactures provide accurate answers these days. That said, there IS some good advice here but it's impossible to sift out if one has a question.

What's with the *no roasting* business? I could pull up several dozen recipes from this site alone in under 60 seconds that call for roasting in a dutch oven. For the record, I have an enamed dutch oven I inherited from my grandmother. Every.single.Thanksgiving. of my life (in excess of half a century) the turkey has been roasted in it, and more besides. It's still in excellent condition as are the half doz pieces of cast iron cookware I also own which have been in daily use for at least three generations.

You're absolutely right - they don't make 'em like they used to.

@ Mandi: You do have a point but cast iron should always be seasoned with vegetable shortening.

I've had the same exact thing happen to TWO of my LeCreuset pots. They were from the outlet, but still come with the same warranty so they were replaced (this happened about 15 years ago). I don't have a dishwasher, so they've always been hand-washed. I think it was just a glaze imperfection that failed under high heat.

I was going to purchase a Le Creuset but the store I was at was out of stock at the time. I opted for a LAGOSTINA Dutch Oven. I happened to get it on sale as well $70 for a 4.5 Qt. It does what a Le Creuset would do at a good price. It does look as well manufactured as the Le Creuset at an affordable price.

Doug!

I have a Lodge and a Le Crueset enameled (different sizes) which I have treated badly, at least doing everything listed here. Five years later, they're both fine, but the Lodge is a little discolored. Maybe you just got unlucky? The only thing I was careful about was metal utensils.

I only have cast-iron and then regular stainless-steel pans. I don't see the point of an enameled cast-iron pan after reading these comments! I do make soup in my cast-iron Dutch ovens - I figure there's extra iron, and then I wash it with hot water and re-season. It's a real workhorse in my kitchen.

@discerning Thanks for the feedback. I think this is a topic that everyone has a different opinion about. My grandfather said to exclusively use vegetable shortening, my mother says to use cooking spray, and my grandmother says to use any kind of fat. When it comes down to it, I figure that cast iron is indestructible and you should do what works for you. And while I could be wrong about this, I think people were using cast iron cookware to great success before the advent of vegetable shortening. Either way...do what seems to work with your cookware. That's a huge part of what is so great about cast iron. You don't need to over think it. There is no right answer. It can always be stripped and re-seasoned if you mess up.

Other then
1. Do not use metal utensils
2. Make sure you make soup in it at least once every six months if you have a dry house( same idea as simmer with water occasionally but hey might as well make a nice batch of soup at same time)
One of mine was a used pot from a neighbor and one is one I bought at Mashalls as the box was ruined both have held up great for years.

don't feel bad for me! this has been a really interesting thread. I think it must be some combination of the quality of the pot itself (not making them like they used to, or lodge not being as high quality) and me roasting birds in them dry or perhaps pre-heating them without oil, as some of the commenters suggested.

but using a non-enameled dutch oven for roasting chicken and making no-knead bread sounds like a good idea. i may just get the lodge replaced and only use it for soups and braises, and then pick up a cast iron pot for the high-temp stuff.

thanks everyone!
maureen

I have a chipped pot that I now use only for bread. I use a parchment sling so the food never touches the bottom anyway.

I'm a Staub-girl myself, but Le Creuset is equivalently good. I roast in it, I fry in it, I make no-knead bread in it all the time. Well made enameled cast iron should be indestructible! Worth every penny (and I just got the grill pan for Christmas!).

Absolutely wash them by hand, use metal or plastic utensils (so you don't scratch the enamel), and remember to heat and cool slowly. That's all.

When we bought our Le Creuset, the salesperson at the store told us not to use it over extremely high heat, so maybe putting it in such a hot oven is part of the problem?

I'm guessing it's mostly the quality though; the same thing happened to me with our inexpensive World Market enameled iron - not only did the enamel chip easily, but one day the enamel just popped, like there had been a little bubble underneath it the whole time. We had two sets of a saucepan + egg skillet, and only one of the saucepans is still good.

From now on we're only buying Le Creuset because not only have we never had a problem with ours, but they have a lifetime warranty so we know once we've built up our collection we never have to buy pans again.

seems like a lodge issue. i have a (very affordable) tramontina that was well regarded by the folks at cook's illustrated, and it performs beautifully. i stew, roast, bake, and fry in it.

@ Mandi: You are correct, cast iron is indestructible, and you are certainly free to 'do what works for you'. All methods you mention will work in the short term and won't harm your cast iron in the least, so no harm done. However, your grandfather is also correct in his recommendation to exclusively use vegetable shortening. Truth is not relative and his advice IS the right answer. Follow it and you will never have to strip & reseason cast iron again.

@ Maureen: Just skip all the contradictory advice (while noting quality IS an issue these days, unfortunately) and employ your God-given common sense and you shouldn't experience any further problems. One rule of thumb which ALWAYS applies, regardless of quality and/or price....ALWAYS avoid *sudden extreme temperature changes*. Never good. Have fun in the kitchen!

Just want to add a comment on the helpfulness of the staff at the Le Creuset outlet in Pleasant Prairie, WI. They took the time to test out numerous pots and lids to find a lid that seated perfectly on the Dutch oven I was buying. It seats better than the lid on the first quality Le Creuset my husband bought for top dollar at Williams Sonoma. Very happy customer here.

I use my Le Creuset from stovetop to oven all the time. I also use it to make no knead bread which requires pre-heating dry in a very hot oven. I have never had any problems with the ceramic cracking. For discoloration, I use a little bit of bar keepers friend mixed with water. It sounds like the Lodge ceramic is lower quality.

i have just bought a Le Creuset oval dutch oven.
I am confused. Does one cook with in on top of stove(gas) or inside the oven or both?

@SR1937 - both. They're really versatile.

I am posting late, but I am sure this issue comes up a lot and so here is my two cents.

I had this happen to a Martha Stewart oven. It was replaced for free and without much hassle, and later that particular brand was recalled. I have used the replacement for the last three years or so without issues, once I learned how not to treat it. It is my favorite pot.

Here is the deal- enameled cast iron is basically a layer of thin glass melted over cast iron. Better brands have better coatings, thicker, more even- but no matter what brand, glass shatters when exposed to quick temperature changes, or very high, concentrated heat.

Do not use more than medium heat on the stovetop, no matter what brand. Put at least a small amount of oil or water in the pot before you heat it up on the stovetop. Let a hot oven cool down slowly before putting in the water to wash. Hand wash. Follow the instructions about seasoning the edges. What goes for inexpensive brands applies to the more expensive brands in spades; while higher end pieces may have a bit wider latitude for misuse, they have the same basic limitations and would still be a hassle to replace; heirloom pieces may in fact have sentimental attachments that are irreplaceable.

Are glass coated dutch ovens meant to do everything? No! Dutch ovens, no matter what brand, do only one, possibly two tasks.

Are glass coated dutch ovens worth while? Absolutely! !!!!!!!!!!!

Enameled dutch ovens do, they do exceptionally well, better than any than just about any other type of cook wear. Aside from boiling water, What they happen to do, happens to be the most common type of cooking done in most real-food cooking kitchens, aside from boiling water. Therefore, they are a worthwhile investment for most cooks.

What are glass covered dutch ovens born to do? Low, slow and moist. They hold a steady, even heat throughout the vessel; they retain moisture in the vessel; they are capable of browning foods and developing a fond; yet they release the fond easily in liquid; they don't react dangerously with acidic foods such as tomato sauce; and if you take care not to scratch them they clean up easier than just about any other type of cook wear. Uncoated plain cast iron dutch ovens can be used at higher heat or in a fire, but must be kept well seasoned and maintained, do not release highly sticky foods as easily, and react to highly acidic foods such as tomato sauces and jams and preserves. One should never slow cook a spaghetti sauce in uncoated cast iron, or attempt blueberry jam, no mater how well seasoned the pot. Non stick cook wear has coatings that flake off and scorch, and will never properly brown meat or develop a fond to make a gravy or pan sauce. Stainless steel does not hold and radiate out it's heat as well- it loses it's heat faster and isn't as even throughout the vessel. Not as critical when when the vessel is filled with water or broth, but not as good for braising or bread baking or making baked beans. A crock pot holds heat well, but won't brown meats or onions; it requires a separate frying pan. Some enameled dutch ovens may also deep fry foods; I personally wouldn't do that. I would prefer a taller heavy stainless steel vessel, or purpose-made fryer, or possibly an uncoated cast iron pan. Truthfully, if I'm going to eat fried junk food, I'll go out to eat and leave the muss and fuss to those who are paid to do it!

No single type of cook wear is truly of be-all end all, no matter how much money you spend of it. If you want to cook high and dry, used a different type of cook wear, especially if you have paid a lot of money for it!

That said, "roasting" turkey or chicken and bread baking are NOT high and dry cooking cooking methods!

Bread, especially the kinds of breads typically baked in dutch ovens are mostly water and should have enough volume to absorb the heat that would melt the glass coating; it is warmed up in the oven, and not cooked empty for much longer than it takes to preheat the pot. The pot is brought up to temperature with the oven and usually is oiled or buttered. This is a different case than boiling a dry pot on the concentrated heat of the burners, but I would still watch it quite closely.

Similarly, poultry covers most of the surface area of a dutch oven and has enough moisture and fat in it to be moist enough to prevent the dutch oven from "boiling dry ," although I would still put at least a small amount of oil or liquid in the pot. Colloquially we may say that a whole chicken is roasted and parts of chicken cooked in the same manner are baked, but it is more accurate to say whole chickens are typically baked or braised and not roasted. Most people, especially when using an enclosed baking vessel such as a dutch oven, cook poultry and other foods at 375 degrees or less; 425 degrees at the highest. True roasting is when you use very high heat, say 500 degrees, with the goal of exposing as much surface area as possible to dry air and cooking the meat as quickly as possible. You aren't going to do that in an enclosed, well insulated dutch oven; a shallow pan and a rack is needed for true roasting.

I hope what I said is of some help and not redundant!