Last night when washing my beloved Le Creuset stock pot, I discovered a dime-sized chip in the enamel on the bottom. I am just sick about it. Is it ruined? Can it be fixed? Is it safe to even use with the chip?
Anyone have any advice?
Last year for a holiday gift I got a huge, beautiful wooden cutting board that I adore. Problem is, garlic/onion odors have taken up residence. I can no longer use the board for fruits or any vegetables that I don't want to taste like onion. Can anyone help? I have tried salt and lemon juice/vinegar to no avail.
I would love to know why it chipped too.
Right before it happened I seared a roast, then finished it in the oven for a few hours on low. I've done the same thing in the same pot about 1000 times.
I just called Le Creuset (Chiff0nade the number is 1-877-273-8738). They are replacing the pot, no problems at all. Thanks for the advice!
Thanks everyone! I'll be giving your suggestions a try. And if something works I'll definitely get an acrylic board to use for garlic and onions from now on!
But getting a new board isn't really feasible--mine actually is huge, heavy, and end-cut maple. That's why I thought I didn't have to worry about odors, especially since I always make sure to keep up with the mineral oil.
The green enchilladas with summer veggies from The Greens Cookbook.
@AgaLover - I called LC and they sent a RMA so I can send back the pan. I do not anticipate any problems because the rest of the pan is obviously not abused in any way. Will advise.
My LC pieces are over 20 years old and the enamel coatings are none the worse for wear. The interior enamel is what I call "properly stained." They are not compromised in any way but the do show a bit of darkening which suits me just fine :D.
I've been debating with myself whether to purchase a Le Creuset dutch oven or another that is much less expensive. When you call, you might want to mention that their customer service policy has made the decision much easier. You don't hear that too often and I'm really impressed. Le Creuset it is.
I can't believe how lucky I was to see this post! Same thing happened to me, recently, on a brand new Le Creuset 8-quart stock pot (not one of the heavier duty soup pots or dutch ovens, which I've had no problems with). I can't find my receipt for the life of me, and figured I couldn't do anything about it. I will call Le Creuset tomorrow and see if I have any luck. Thank you!
I would love to know why it chipped too.
Right before it happened I seared a roast, then finished it in the oven for a few hours on low. I've done the same thing in the same pot about 1000 times.
I have my mother's Le Creuset from when she got married 45 odd years ago and surprisingly I have never managed to do all but scratch it. It is enameled. I am not easy on a pot by any means. I would love to know how they got chipped.
I just called Le Creuset (Chiff0nade the number is 1-877-273-8738). They are replacing the pot, no problems at all. Thanks for the advice!
Sorry - quick trigger finger...
Does anyone remember when Le Creuset was made with the bottom unenameled? This was a far better idea. The enamel on the bottom gets stained and burned and chipped whereas the old gray bottom was pretty indestructable.
I'm going to give that a shot as well. My BF has a large skillet that is miserably chipped at the bottom, all around the rim where the bottom is thicker. The thing is less than a year old.
First make sure you clean the board well...the Kosher salt and lemon is actually a good start...the salt does 2 things...it acts as an abbrasive and it draws moisture out of the block. The lemon is actually naturally anti microbial. There is an oil called Emmets elixir which actually contains lemon and rosemary extracts...supposed to be because it kills the bad guys but I like it because it smell so good.
Chiff0, same thing here. Lots of hot water, no odors, etc. Although I usually do meat on a separate board, primarily for convenience (I can have two boards going at once, and leave the cut meat on the board until it's time to cook). With added benefit of not worrying about cross-contam.
Cybercita made me think of something. I have three different sized bamboo cutting boards (Costco), all relatively small, that I use primarily for serving cheese, etc. But when daughter-in-law need a place to cut fruit while my "real" chopping block was in use, I gave her the largest bamboo board. The one I seldom use. These bamboo boards are really gorgeous (thus the cheese duty), very inexpensive, clean up beautifully, and are quite durable. I think they'd make a dandy "spare" board.
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