According to the Reddit community, superficial scratches are cosmetic and safe to cook with, as they do not leach toxins. However, deep chips exposing bare iron are dangerous because you risk ingesting shards of glass (enamel) or metal.
“Minor, superficial scratches in the enamel (that don't expose the metal underneath) are typically cosmetic and not a health hazard. Scratches that don't penetrate the enamel layer are safe for cooking and occur naturally over time,” Vaccaro assured us.
The standard advice from most cookware companies is that pots and pans with chipped enamel are unsafe and shouldn't be used. We imagine that the danger is not so much the exposed cast-iron as it is that the enamel could chip further and you'll wind up with bits of enamel in your food.
Enameled cookware and bakeware are completely free from microplastic concerns, making them far superior to non-stick coatings that can flake into food.
A few scratches like this are fine. Neither the enamel or cast iron are toxic and it appears that neither are flaking off into your food which isn't harmful, but is yucky. So says this metallurgical engineer. They're usable.
Whether your scratched Le Creuset is safe depends on the severity of the damage:
Enameled cast iron is generally non-toxic and safe for cooking. The protective coating is made of baked glass, making it non-reactive and free of toxic chemicals like PFOA, PTFE, and PFAS.
Cast iron, carbon steel, and uncoated stainless steel are considered the least toxic cookware types. Because they contain no chemical coatings, they are completely free of PFAS, PTFE, lead, and cadmium. When cared for properly, cast iron and carbon steel even develop a naturally non-stick surface.
The primary disadvantages of enamel cookware are its susceptibility to chipping, its heavy weight (if built on cast iron), and its inability to handle high-heat searing or sudden temperature changes. Once the protective enamel coating cracks or chips, the cookware can no longer be safely used.
Neither material is universally "better"; it depends entirely on your cooking habits. Ceramic is best for low-maintenance, chemical-free nonstick cooking (like eggs). Enamel (usually enameled cast iron) is superior for heavy-duty searing, slow-braising, and durability.
Avoid old nonstick (Teflon) pans, uncoated aluminum, unlined copper, and damaged ceramic cookware. These can leach toxic chemicals (like PFAS) or heavy metals (like lead and cadmium) into your food. Always replace any pan that has chipped, scratched, or severely degraded cooking surfaces.
Lead isn't intrinsically a part of enamel cookware; however, lead was a common ingredient in glazes and paints because it brightened the color. Vintage enamel cookware may contain lead in the glaze, especially in brightly colored red, orange, or yellow colors.
You can use a gentle cleaning compound to get rid of these. If you've got a legit, deep scratch or chip that's messing with the pan's performance, there's no safe and effective DIY enamel coating you can apply that works as well as the original. Time for a new pot!
Once you've lost enamel, there's no way to make it grow back. So, it's a good idea to take steps to protect your teeth before your enamel erodes. To start, brush and floss regularly and see your dentist for routine cleanings and checkups.
Whatever its coating, once your pan is scratched, distorted or cracked, it can no longer do its job properly, even though it will still be as safe to use. You should replace it as the coating will become less effective. If you can no longer use it without adding fat, it's time to replace it.
Using chipped enamel cookware is generally not recommended, especially if the chip is on the interior cooking surface. Enamel is a type of glass; chipping means glass flakes could end up in your food, and the exposed base metal can rust or leach into acidic meals.
On the flip side, enameled cast iron doesn't require seasoning, so cleanup and maintenance are pretty simple. With very little effort, high-quality enameled cast iron cookware will last a lifetime—which is more than you can say about any nonstick pan.
Enameled cast iron is not universally better than regular cast iron; rather, they serve different purposes. The best choice depends on what and how you cook.
Neither is universally better; it depends on your cooking style. Stainless steel is superior for high-heat searing, deglazing, and everyday durability. Enamel (typically enameled cast iron) is better for slow, even cooking like braising and simmering acidic foods.
While no single pan is magically 100% safe from every hazard (like burns or accidental heavy metal leaching if misused), you can get close. The most genuinely safe options are uncoated pans that lack artificial non-stick properties, such as 100% ceramic, stainless steel, cast iron, and carbon steel.
Instead of synthetic non-stick pans, chefs primarily rely on stainless steel, seasoned cast iron, and carbon steel. These materials last a lifetime, can handle high heat without releasing chemicals, and are capable of developing deep, flavorful crusts on proteins.
Stainless steel pans that are badly scratched can potentially expose you to chromium and nickel, which in higher amounts may cause health issues like dermatitis, especially in those with nickel sensitivity. Toss anything that's discolored, too, as that could be a sign it's breaking down, says Hine.
The healthiest cookware coatings are ceramic-coated non-stick, seasoned cast iron, and bare stainless steel. These alternatives are entirely free of toxic "forever chemicals" (PFAS) like Teflon. The best choice ultimately depends on whether you prefer chemical-free non-stick convenience or maximum durability.
So is enamel toxic at high temperatures? the answer is negative. Enamel itself is the firing of metal and enamel frit at high temperature, and the firing temperature can reach 700~900°C. Enamel products have the advantages of high temperature resistance, corrosion resistance, smooth surface and easy cleaning.
The healthiest material for a Dutch oven is pure, unglazed clay or high-quality enameled cast iron. These materials are naturally non-toxic, completely free of PFAS and heavy metals, and won't leach chemicals or metallic tastes into your food.