Just like with traditional cast iron cookware, you should replace enameled cast iron cookware if any cracks appear. Enameled cookware is more likely to crack than traditional enamel from sudden temperature changes.
Heavy duty use with metal tools can also do some damage to the enamel over time. As a result, you may notice your skillet becomes more difficult to clean, and it may start forming rust on the surface as well. If you suspect your enameled layer has taken damage, replace your cast iron skillet.
It will last generations if it's correctly cared for. (There's a reason you see so much cast iron in antique shops!)
It should be fairly easy to tell as it looks as if it's still flaking. Flake a bit off, enamel is sharp, glass like, layered seasoning will be more crumbly. If it's enamel, the pan is f-ed and your best bet is to contact the company directly and throw yourself on their mercy.
If the frying pan is''non-stick'' and the surface is flaking,stciking or very rough it should be replaced. If it is stainless steel or aluminum and is warped so it does not sit evenly on the burner it should be replaced. If it is cast iron or carbon steel it can be cleaned, reseasoned and good as new.
If a crack appears in your cast iron pan, it's time to ditch it. Even a hairline crack will expand and contract when heated and cooled, and ultimately the pan will split—a potentially dangerous situation if it happens during cooking! Plus, cracks are difficult to clean and may harbor bacteria and rust.
Keep It Seasoned
Seasoning cast iron is an easy process which makes it different from other pans. You season it once and it's good for decades.
As the enamel continues to erode, your teeth might turn a gray or yellowish color. If your teeth change shape, it's a good indicator that you have enamel damage. Your teeth may begin to appear rounded, develop ridges, and often the gaps between teeth will become more substantial.
As long as the enamel remains intact and free from chips or cracks, enameled cast iron is a safe and reliable choice for your kitchen.
You never want to place a hot pan in cold water, or fill a hot pot with cold water. That may lead to cracking of the enamel due to thermal shock. Use a soft non-metal sponge to wash your Dutch oven with warm water and a mild dish soap.
Le Creuset cookware is warranted to you by Le Creuset of America, Inc. to be free from defects in material and workmanship at the time of its purchase. For this Lifetime Limited Warranty to apply, you must follow the care and use instructions provided with the utensil. This warranty covers normal household use only.
In a small bowl, mix baking soda with water to form a thick paste. Apply the paste to the pan with a soft sponge and rub in a circular motion. This mild abrasive removes stains without harming the enamel. Once the stains disappear, rinse the pan and dry thoroughly.
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.
Be mindful of that helpful enamel coating, though. It can get chipped and scratched if it comes into contact with abrasive cooking tools or dish scrubbers. And when enameled cast iron is exposed to extreme temperature changes, it can cause thermal shock and rupture the pan. That's the explosion we're concerned about.
As the blood supply is disrupted and the tooth begins to die, that tooth may become gray in color, although we've witnessed some dead teeth in shades of yellow, brown or even black, if left unchecked for too long.
How long does it take for enamel to deteriorate? Deterioration can occur over years, or it might be more rapid depending on diet, oral hygiene, and current medical condition.
Here's what to look for: Visible Holes or Craters: When examining your teeth, you may notice small holes or craters on the surface. These cavities are a clear indicator of tooth decay. Dark Spots or Discoloration: Discoloration, such as dark brown or black spots, can indicate areas of decay on the tooth's surface.
Unfortunately, the most popular brand of enameled cast iron, Le Creuset, often shows lead and cadmium at very unsafe levels when tested. (Visit Lead Safe Mama for gobs of test results on vintage and modern kitchen items!) Here is a Le Creuset yellow sauce pan with 19,600 ppm cadmium and 48 ppm lead.
From a food-safety standpoint, the surface of a cast iron pan during cooking easily reaches upwards of 300 degrees, which is high enough to kill any bacteria that don't get washed away. You will not get sick from maintaining your pan this way.
While it may be crafted to last for generations, enameled cast iron can become discolored over time. Cooking with high heat, food residue, and standard wear and tear can all contribute to the finish becoming discolored.
The more you use a rusted pan, the more iron you'll consume in your food. It's best to avoid cooking with a rusty cast iron pan. If it's reached the point of corrosion or deep rust, throw it away rather than risk your and your family's health.
Robert says a quick way to determine if the pan is early or pre-20th century is to look for a gate mark on the bottom side. “A gate mark looks like a slash and was a by-product of older iron casting methods,” he explains.