Cooking and Baking

Chips in the Enamel of my Le Creuset

Last night I filled my Le Creuset dutch oven with delicious Mexican beef stew to take to a friend's house. When we were leaving, the steps were quite a bit icier than we realized, and my fiance slid down more than half of them. Despite his valiant efforts, the oven slid from his hands and bounced the rest of the way down the stairs. He's okay, thank goodness, but the Le Creuset has a few chips on the outer enamel. Is it still okay to use the pot in the oven, or I stick to stovetop from now on? It looks like the chips only penetrate the color layer -- all that shows is a beige surface, similar to the coating on the inside of the pan.

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