G'day KKF,
Around 20 years ago, I bought an enamelled cast iron French oven from a well known and expensive brand. It lasted around 10 years before the enamel in the base of the cooking surface chipped, without an obvious incident causing the chip. When I enquired about the lifetime warranty, I was told that this kind of damage was due to overheating and was not covered by the warranty. I was offered a "discount" on a replacement but the discounted price was more than what a new one was often retaling for at the time.
I ended up buying a much cheaper (a tenth the price) home brand version of the same thing which has proven at least as durable but now (over a decade later) has a chip in (of all places) the inside of the lid.
I'm trying to decide whether to:
1) Buy another cheapie. I don't know whether this is a legit concern but I wonder whether cheaper versions are made in countries where material safety laws are lax enough that non food-safe glazes might be used.
2) Buy a different exxie brand.
3) Re-enamel the original pan (which has been gathering dust in the cupboard for over a decade). No idea if this is cost effective or if the quality of the glaze is as good (or maybe better). Has anyone done it?
Mine gets mostly used for pot- roasts and curries as these days I do most of my braises in a pressure cooker. I'd consider bare cast iron but I often declare the pan with vinegar which would affect the seasoning.
Thanks for your thoughts
Around 20 years ago, I bought an enamelled cast iron French oven from a well known and expensive brand. It lasted around 10 years before the enamel in the base of the cooking surface chipped, without an obvious incident causing the chip. When I enquired about the lifetime warranty, I was told that this kind of damage was due to overheating and was not covered by the warranty. I was offered a "discount" on a replacement but the discounted price was more than what a new one was often retaling for at the time.
I ended up buying a much cheaper (a tenth the price) home brand version of the same thing which has proven at least as durable but now (over a decade later) has a chip in (of all places) the inside of the lid.
I'm trying to decide whether to:
1) Buy another cheapie. I don't know whether this is a legit concern but I wonder whether cheaper versions are made in countries where material safety laws are lax enough that non food-safe glazes might be used.
2) Buy a different exxie brand.
3) Re-enamel the original pan (which has been gathering dust in the cupboard for over a decade). No idea if this is cost effective or if the quality of the glaze is as good (or maybe better). Has anyone done it?
Mine gets mostly used for pot- roasts and curries as these days I do most of my braises in a pressure cooker. I'd consider bare cast iron but I often declare the pan with vinegar which would affect the seasoning.
Thanks for your thoughts
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