Chipping How chip resistant is this after years of use? I saw a some more complaints on the Lodge dutch oven about chipping.
140921
Le creuset Ovens are more resistant to chipping (I have a 43 year old one ) but lodge are long lasting - Le Creuset have a lifetime guarantee. There are now many rival companies and most are cheaper but only LC has this guaranteeMore on French ovens from frenchovens.org with comparisons.
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.
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
1136754
They are made from tempered glass which makes them very sturdy. I've used mine for at least 3 years and have not had one break or even chip yet. Use in a conventional oven is not recommended.
264617
I have used mine for a couple of years. I have not experienced any issues. I am a decent cook but by no means a professional.
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.
599851
been a good while since i had it. I didn't use it much honestly. It got rusty so bad in a short time that I just threw it away . I just went back using the old conventional put chips in some aluminum foil. There are other one out there but i haven't tried them.
444607
Mine has held up wonderfully. I cook on parchment paper, though, because it makes things brown slower and more evenly.
642342
I just got mine a month or so ago. They seem pretty stout after the regular use they receive. Have not had any issues. I have Granite counters and use the dishwasher regularly and have had no fading or chipping.
1904655
I see what you mean and I assume it's normal as my oven's feet are the same. I have no problem having it on an old wooden table. It never has marked the table top or shown any scorch marks. This is a very well-insulated little oven, and only the glass front and the top surface get hot enough to be careful of. When I first got it, I checked out possible heat transfer from the oven bottom and there was none which is why I feel safe in using the wooden table for it.
20533
I've baked in the base and broiled using the whole thing, and never had a problem. The last 2 I bought were gifts and I haven't heard anything negative from the relatives I gave them to.
1504632
The Lodge is completely enameled. Unless you scratch off the enamel, it will not rust. I love my Lodge Dutch Ovens, I have 3 now.
417368
I really don't know. It is not on the pot itself and I do not have the box. I have had it over a year now and use it often. I can tell you that despite the fact that there is a bit of chipping in the bottom of mine, I love it. One of my favorites.
549284
Not to my knowledge. However, after a year of use, mine have not chipped, and ate still very sharp. I don't cook daily, though.
1183130
Dutch ovens are great for lots of stuff. Anything from pasta sauce to stews and soups. You can also deep-fry in it, and bake things, like bread. Because it's cast iron the heat distribution is always generally even, and because it's iron, it retains heat quite well. For frying, it's easier to clean than an electric deep-fryer, even if you do need a bit of extra "tech" to go with it - basically you should have a candy/frying thermometer and a splatter shield, preferably. Fried chicken in a cast iron dutch oven comes out spectacular, as does a good beef stew or fresh marinara sauce. Can also make killer baked beans, too. Also it's handy for pot roasts, roast chicken, roast duck...the list goes on. Also, unlike with aluminum or steel pots, you can toss this right on the campfire if you do that outdoorsy thing, and slow cook there too. It's one of the original kitchen multitaskers, heh. You may also wish to look at the enameled versions. To clarify: this is basically the same pot that you see if you've ever watched food network, and they're cooking/roasting meat or veggies in a large and colorful enameled pot - those are cast iron too, actually. The Lodge one is that dutch oven naked. The enamel does add some convenience, (washing it in soap won't destroy the coating for instance), but you pay a hefty price for it. Le Creuset is one of the more famous makers, if you wanted to check out some examples. They work great, don't get me wrong, but I've never wanted to pay $200+ for a dutch oven, though Lodge makes cheaper enameled ones now. Plain 'ol cast iron works just as well for the most part, though the enamel has its perks, for sure. I consider them fairly interchangeable, but I imagine in particulars they may not be. I haven't owned any of the Le Creuset stuff (but I've used it - its nice), so I don't know which is better long-term, ultimately. Both will probably outlive you by quite a bit, though, so would be a good investment. I defer to people with more enameled dutch oven experience than I, though. :)
36906
I wouldn't trade any of my Le Creuset Dutch ovens. For me it's worth every penny! I don't own other enameled cast iron ovens so it's hard for me to make a comparison.
811302
Never have had any problem. It has been in my oven for a couple of years. I use high temps and low temps. I do not use my oven on "self cleaning". The very hi heat will burn out the "boards" on a touch type oven. I remove the liner and use oven cleaner. I love it.
308084
I've had mine for a couple of years now and it hasn't chipped. I live in the mountains and it's out all year. I bought the first one and liked it so well I bought another one. I am thinking about replacing my remaining feeders with this feeder. Excellent product.
1088973
I have only had mine for 1 1/2 months. I use it every single day, I haul it in my car, its been on a couple hikes, and camping trips. So far no chipping, but I do wash it by hand.