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
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.
416204
I haven't had any trouble with the finish on my Dutch oven and lid. No problem with flaky or black stuff on my handles or on my hands. I've been wiping it with vegetable oil using a paper towel after use.
1157635
I have never had a problem with chipping. I use them daily and put them in the dishwasher after each use. They are sturdy and withstand lots of use.
1449681
The lining usually will chip if you use metal utensils while cooking and harsh scraping cleaning pads... I use nylon cleaning pads, and wooden and/or hard plastic utensils when using this cookware
1449680
The coating typically doesn't chip off. You do want to make sure you are only using plastic or wooden utencils with the pots and pans as metal will cause damage. If you have been caring for the pots and pans properly and did not use metal, you can exchange under warranty any pots or pans that are having an issue. Please reach our customer service at 800) 481-6087
715796
The leaflet I got with mine says it is made in the USA. I have had over a year and use it all the time for searing and sautéing and a lot of other stuff that I don't need to get my large Lodge cast iron dutch oven out for and absolutely love it. No chips no dings no problems!!!! I'm not sure if others just don't know how to cook or take care of their cookware but I highly recommend this!
259252
Our pot is at least 3 years old and we have not had any peeling or chipping. We use it often and always wash it by hand. Have hou contacted the manufacturer?
1123551
Did you season your pot before the first use. Google seasoning a Dutch oven and it will give you instructions. I think that is why you have the residue. Also follow the maximum temperature for cooking in the skillet. Don't get worried though because you will be okay.
2051152
I just found out what a Dutch Oven is. My neighbor told me about it. I ordered one to cook a recipe in. Comon sense would tell you to only use utensils that do not scratch the surface. This goes for any pans that have a coating or something. I really just started cooking stuff.
832820
I've left mine outside for the past 6 years - sometimes with lodge's awful leaky coverthe polymerized oils from "seasoning" will burn off from the intense heat that charcoal puts out. no way around it. also, heat accelerates the rate at which rust forms. also no way around this. don't worry about it not being seasoned.just cook on it. charred food bits cover the rust very very quickly.
283481
You aren't supposed to but I agree that if you are gentle and don't use the edges (like a user suggested below) then there shouldn't be a problem. The issue is that the finish seems durable but in my experience, after about 6 months use, it was no longer non-stick. There was never any noticeable chipping/disappearance of the coating but it just didn't work correctly anymore.
1197691
Yea the surface of all Lodge skillets are a bit rough. It would be nice to have them machined smooth from the factory, but it's really no big deal. I've had the 10.25" Lodge skillet for a few years and it's been excellent. Normal use and the build up of seasoning has smoothed the skillet considerably over the years. Otherwise you could machine it smoother and re-season like some people do. Really don't worry about it, the slightly rough surface is fine and nothing will stick if you season it well.
861299
Hi Roger: This stacked dado system is the best I've found in over 50 years of woodworking. I have had little to no chip-out problems. The trick is keeping the blades sharp and in great condition, with no pitch or rust. Good luck, Cal
599849
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.
1504635
I've had my Lodge covered enameled casserole pan for about 1 year now. I use it about 3 times a week. It has not rusted at all. No rust on the lid. It does have one or two tiny chips on the outside from banging it against something but otherwise so far so good.
222479
I have had my Dutch oven just a few months but use it often. It looks just like brand new with no discoloration. I wash it by hand and in the dish washer. I absolutely love the product.