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Is very badly chipped enamel on cast iron safe?

Actually I have a LC that is going strong and has kept all its enamel so far. I was taken by the idea of cooking with an older piece, but realistically I won't invest the time in seasoning the chipped DRU pot over and over, and I think I'd be too scared by the prospect of more enamel chipping to really enjoy cooking with it. I'll probably clean it up and just keep it around for a while to look at.

Oct 14, 2009
Mishmash in Cookware

Is very badly chipped enamel on cast iron safe?

It's a DRU Holland piece with beautiful yellow enamel on the outside. I was excited about the idea of having a genuine Dutch oven, plus it was cheap. I don't really have space to keep nonfunctional items but this one is a looker at casual glance. From what I've read, DRU Holland stopped being sold in the US around the 60s, maybe 70s. I'd never seen a piece before. The company is still around making industrial stuff, from a quick web search.

Oct 14, 2009
Mishmash in Cookware

Sell me on a single-bowl sink

Out of curiosity, how did this project go and what type of sink did you choose? We have a stainless steel single sink with garbage disposal. The house is old and came this way. I wasn't excited about this setup at first, but I have found the single sink useful for pots/pans. I do use a large bowl of soapy water for small items like silver spoons that I want to keep separate. I end up piling dishes on the counter a lot in the process. Finally, I know our canine friends were mentioned but I also find a big single sink useful for washing a kiddie up.

Oct 14, 2009
Mishmash in Cookware

apple corer

I don't have an answer for you but I do have a follow-up question, do you have any experience with those Yankee apple peeler/cooler combos that attach to the kitchen counter?

Oct 14, 2009
Mishmash in Cookware

Is very badly chipped enamel on cast iron safe?

Slightly different question from a thread started earlier today. I found a vintage enamel on cast iron Dutch oven, very much like Descoware. The lid feels lighter than the base and has several large chips at the rim. I feel like if I tried, I could chip more off. The inside of the base, the actual cooking surface, has 7 or 8 serious chips up to 6 or 7 mm in diameter exposing rusted cast iron underneath. I've spent a lot of time reviewing opinions on this site and a few others about the safety of chipped enamelware. This stuff is seriously chipped.

Scenario 1: I clean up the cool vintage piece and just stare at it.
Scenario 2: I take the plunge and cook with it, maybe it's great.
Scenario 3: I cook with it and enamel chips off into my food. OK if I notice it, not so great if I don't.

Some websites just categorically state, "When enamel chips off, it's time to get a new pot." Clearly several of you have a different experience. But it's the magnitude/number of chips here that concerns me. The chips are clustered, and I'm not sure what was done to this pot to result in this kind of damage. Thoughts on safety?

Oct 14, 2009
Mishmash in Cookware