Wife was craving comfort food so I made us some goulash in the Lecruset last night.
this post was submitted on 21 Aug 2023
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Cast Iron
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We have and use both (enamel and plain CI) quite heavily. Some of our enameled pieces are >60 years old with only minor edge chipping on a couple, the rest are completely intact. What I wonder is how people are treating their pans that they manage to chip that enamel.
So my wife lived in Waco 15 years ago and bought a cheapo enameled DO at the grocery store. Her mom liked it and bought herself one there too. Two years later, the enamel on her mother's was cracked and peeling. Wife bought her a replacement. Two years later, same thing. Meanwhile, the original one my wife bought has been the workhorse of her kitchen for 15 years and the only chips it has are exterior ones from damage during cross country moves. I've often wondered if that company's quality control sucked and we just got lucky or if my MIL was that hard on them.
MIL is definitely the culprit