Cooking For Engineers

[filmchef]

while scraping burned stew off the bottm of my le crueset dutch oven, I actually scrapped of about 2 inches square worth of enamel.

besides my embarassment and stupidity, what can i do to fix this?

[DrBiggles]

Yeah, I've got some older rigs with chips missing. It isn't a deal breaker, you just can't use it as a "non-reactive" pan anymore. It's cast iron under the coating and will still cook just FINE. Just no simmering acidic foods in it for any length of time. Oh well, at least you won't be cleaning pans like that anymore, eh?

[MANUEL]

Why "Just no simmering acidic foods in it for any length of time" in cast iron cookware? I've cooked chili in cast iron frying pans many times and it contains tomatoes.....

Thanks

[eltonyo]

don't equate your enameled pot with the true deal... cast iron pans.

and i agree with Manuel, a good dutch oven should handle a little acid for crying out loud...... in the wilderness even!

but your true cast iron pans will require much more love, and seasoning, and attention (and work) then your enameled iron pans... but they will be your most faithful commrades.

a good seasoned iron pan, is way better than your most expensive non-stick pan, and their heat capacity will over and above, kick ass over any other option.

(and if i may be so bold to say..."just EFF those new non-stick titanium pans!")

...and you will have the luxery of your iron pan throughout your elderly years,.... even being buried with your great, great, great, grand children... or even more, long after you die!

(just in case you lose sleep, over which pans will out live your destiny)

iron rocks.

stainless steel comes in second place... cuz sometimes you want your food to really stick. that's why God invented Chinese "Pot Stickers".... sigh... and pressure cookers.... some foods really cook up great in stainless steel!

but in general... stick to iron. seasoned iron. with a shiny surface. and season/treat it well.

- Tony

p.s. "have you hugged your iron pan today?"

p.s.2. "have you oiled your iron pan today?"

p.s.3. "have you sheltered your iron pan from too much water.... today?"

(If your iron pot lets you down.... it's not the fault of the iron!)

[Cucina Pro]

Have you contacted Le Creuset about it? Unless you were scrubbing with a chisel or something I would think their warranty would cover it. It's worth a try anyway, what could you lose? I have heard of pieces being replaced a couple of times. This is from their website:

"To make a claim under this Lifetime Limited Warranty you must mail the cookware, postage prepaid, to the address below. Please enclose your return address and a brief note explaining the defect.

When returning cookware, the owner will need to call, toll-free, 1-877-CREUSET(273-8738) Consumer Services to pre-authorize the return. At that time, a return authorization number will be assigned. Consumer Services will convey to you that number and any other instructions that may be required.



LE CREUSET OF AMERICA, INC
ATTN: CONSUMER SERVICES
114 Bob Gifford Blvd.
Early Branch, SC. 29916 USA"