If you own any Le Creuset enameled cast iron, have you had problem with the enamel chipping?
862214
No, I haven't had any chipping problems. For normal wear and tear, Le Creuset carries a lifetime warranty.
862215
Yes, I have. I used a table fork to turn meat while browning, and that did leave little chips. Now I only use wooden spoons. So far, the chips have not enlarged and it's been a few years.
862216
I bought mine with a chip in the enamel from a reputable, discount home store a few years back. The chip is probably why it was at that store with a discount. I haven't noticed the chip getting any bigger, but I've also hardly used it and it mostly sits on the stove as decor.
1277698
Gee, I don't know, never had that happen. It's made of cast iron..... and the mfg co (Lodge) coats their ironware with an oil and bakes it on. You might want to check with Lodge (online maybe) and see what they tell you. Send them a photo of the edge you are concerned about, maybe.
970311
The Le Creuset are not non stick. I am not sure if they are marketed that way but if you spay them with a little oil then they work like a charm. We have Calphalon and Le Crueset and both are great brands but the Le Crueset is in a much higher league than Calphalon. You will never retreat buying one!
44201
I have had several pieces of LC for a few years now...like three years. I take care not to knock them around the kitchen, wash them carefully in the sink, etc, and have not had any trouble with chipping. Also, LC has a great warranty against manufacturing defects.
1564844
I have never had any problem. Never add water to the iron already heated up. I ruined different iron like that.
103536
I really enjoy my teapot and cups. I have experienced minor paint chipping on the cups, but no problems with the enamel - I am guessing my issues come from storing my set on top of the refridgerator where there is constant heat. No issues with taste.
805510
Some of their products are now made in China. The enameled cast iron is still made in France. Google "where is Le Creuset made" and you'll find answers.
1197690
I can only speak to my own experience, but the inside of my skillet was a little rougher than, say, the Lodge LPGI3 Pro Grid Cast Iron Grill/Griddle. However, it still wasn't THAT rough. Just season it and use it a few times, and I would think this would no longer be an issue to complain about. It's a great skillet.
489581
I usually soak the pan in hot soapy water and use a vegetable brush to clean mine. The other suggestions that people have offered sound good, too. If you continue to have problems, contact Le Creuset for additional ideas.
140922
The chipping on the bottom of the inside of a Le Creuset dutch oven comes from over heating the pan on the stove top, for example -- when searing meat for roasting. I learned this too late for my first piece, but I've since learned that this cookware should never be used on anything more than medium direct heat because it absorbs and retains the heat which causes the cracking and chipping of the enamel. I keep my heat dial on no more than the 5 (out of 11) and have not had any further problems. Regular use in the oven for baking or roasting doesn't cause chipping since the heat is indirect. I use my pot everyday for just about everything except frying eggs. I love it. :) The chipping on the bottom of the inside of a Le Creuset dutch oven comes from over heating the pan on the stove top, for example -- when searing meat for roasting. I learned this too late for my first piece, but I've since learned that this cookware should never be used on anything more than medium direct heat because it absorbs and retains the heat which causes the cracking and chipping of the enamel. I keep my heat dial on no more than the 5 (out of 11) and have not had any further problems. Regular use in the oven for baking or roasting doesn't cause chipping since the heat is indirect.... » Read More The chipping on the bottom of the inside of a Le Creuset dutch oven comes from over heating the pan on the stove top, for example -- when searing meat for roasting. I learned this too late for my first piece, but I've since learned that this cookware should never be used on anything more than medium direct heat because it absorbs and retains the heat which causes the cracking and chipping of the enamel. I keep my heat dial on no more than the 5 (out of 11) and have not had any further problems. Regular use in the oven for baking or roasting doesn't cause chipping since the heat is indirect. I use my pot everyday for just about everything except frying eggs. I love it. :) « Show Less
1933752
Yes. It is enameled cast iron, and I don't know why I waited so long to buy one. It works just great!
109927
I use my cast iron on my ceramic cook top all the time. I'm of course careful not to drop them, but everything has worked fine including my 9 quart dutch oven. I have found that hard anodized heats faster on the ceramic, but love using my cast iron too...
617535
I almost exclusively use cast iron and have had no problem. I love my cast iron and they work great on this.
288502
Eastman fixed the flaking problem long ago. My original pan from a few years ago flaked. Eastman replaced it and the new one has what appears to be an enamel finish. Ive used it many times since with no issues.
1551914
I heated my iron up and let it "burn in" when I first bought it and have never had any trouble. Perhaps you need to clean the irons really well, then wipe then with a really good, high temp oil and then try plugging in the iron for a while to season it before you use it to make pizzelle again.
638291
I'm not having any problem with mine. I also have a glass stovetop. No suggestions.... Except to enforce to warranty.
1465637
I believe the enamel coating inside the pan prevents that from happening, but you should email Le Creuset and ask them about that for proper confirmation.