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So interesting, however until seeing this post, every post, message vid online all says the same thing if its a interior chip its done ,cant use and throw out. im so confused on what to believe.
Is it safe to use these pots if the enamel surface is clouded and feels almost powdery? (Nothing actually comes away onto fingertips though) I bought a vintage set from an antique shop but now I’m worried to use them. Is this also treated with that water and vinegar solution you mention, and if so, what is the ratio of the solution?
the rim of my pot chipped and these areas are rusted. what do I do?
The 1960s was not 80 years ago. Please don't make me any older than I am.
I bought a new tramontina enamel dutch oven and it has a tiny sand size hole inside about half way up the pan I'm wondering if it's safe as far as released iron into my food and bacteria???? Do you know ? Should I try to send it back.
What about Lodge dutch oven? In the inner upper half of my pot the fiber is chipping away. You can can the visible rust underneath showing through. Each time I wipe the inside there are black fiber chips to empty out. Is there any hope for repair or is it dangerous to attempt any further use?
I use my grandmother's Wagner Ware square skillet (not glazed) from the '30s nearly every day. Still used heavily after 90 years, she sure got her moneys worth.
You should really ask for a warranty replacement…obviously their glazing was defective under normal use. Someone on youtube got theirs replaced and was in much worst enamel condition than yours.
Every day you breath in about 3 grams of Aluminium just by living in the Earth's atmosphere. I am pretty sure a few more micrograms from the cookware are not going to leave a dent. If it's not coming off in sharp chunks, you're probably ok 🙂
Hanna, you can rap the spoon on your palm, doesn't really hurt on the palm. My mom told me about the palm rap over 50 years ago.
Back then if she caught me rapping a spoon on one of her pots or pans I'd get a wack with a wooden spoon or her yard stick. 🙂
Please let us know if you liked how glueing your pot worked out.
No.
You don't encourage people to use glue in cookware.
Strange americans.
LOL 3:05 "The pans from 1960s are 80 years old now" (2018)….this is why the American education system is a total mess. Especially when this woman looks like she was born in the 1970s….so I guess she's in her 70s now.
I use soap on my cast iron skillets all the time. I've found that whether it's okay really depends on how the pan is seasoned, and what you do with it once it's clean. I've not had great luck with factory seasoning on my lodge brand skillets, but I have found that stripping that off and reseasoning with flaxseed oil works really well. Additionally, after washing the pan and drying it completely, if you give the inside of the pan a very light coating of oil before you put it away, that goes a very long way toward keeping a really nice non-stick finish on the pan.
I should have asked this in the original video, but is it possible to season an enameled dutch oven/skillet/pot?
I've been married 30 years and I bought years ago a 5 piece set of Le Creuset. oval Dutch Oven, Round Dutch Oven, 3 different size pots all with lids for $99 and my husband thought it was a lot of Money. I can't believe what they want for one today. One Dutch oven pot is ridiculously priced. I bought white which is never offered today.
It may not be a big deal to the pot when the edge gets chipped, but where do those chips go??!! I don't want to think about that unless your straining your food. Love these videos!
This video is painful to watch and hear. Makes you feel like you arent breathing because the speakers speech is so stilted, jerky, uneven and forced sounding. The valley girl, vocal fry style of speech delivered at high speeds is just torturous to listen to.
Just to clarify you wack the spoon handle on the palm of your hand. And thanks so much the mention in your video, I'm a huge fan of PBS and Create. https://youtu.be/vZ3i_PaK3Wg at 12.50 you will seem him do it in this vid.
What a super show thank you👍👍👍👍👍
Not many channels take the time to respond to questions at all, so thanks for doing this! I learned some useful bits of info!
Pans from the 1960’s are 80 years old……..LOL
Please respond to the comments about preheating the enameled Dutch ovens for browning meat before braising or stewing. In your initial video you said not to preheat it but browning in a cold pan doesn’t work well. Just a couple days after your initial video America’s Test Kitchen published an update on recommending a specific brand and yet again the said they tested browning before braising. Also, deglazing after browning tends to give a sudden, significant temperature change adding liquid to the hot pot In which meat was just browned. Can we or can we not brown and deglaze in an enameled Dutch oven?
The old Jeff Smith smack. He showed us how to do that on The Frugal Gourmet back in the 1980's.
What about cleaning off the spoon using a second spoon? Saving the pot edge (if that’s important to you) and saving your hand from broken bones. Me? I don’t foresee much damage to the pot whacking a wooden spoon on the side.
U are a cutie pie I am very very distracted. pretty eyes there miss hannah. i wanted a dutch oven one christmas but my sister made me carry all her christmas gifts so i couldnt possibly carry such a heavy item. woa is me i have a cast iron skillet tho needs a sanding tho.
I'm not going to whack my hand with a utensil to clear it.
The thing people have to remember is that the enamel on a pot is not like paint on your wall, or even your car. It's a high temperature glaze that is put on the cast iron core and then baked in ovens at around 800C (almost 1500F). There's no "touching it up" or repairing it short of blasting it clean and re-enameling it, and there's certainly no gluing pieces back on.
Thank you