Thank you, ps.
Now that I've been reading all the replies to my posts, I have set my red
pan close by the dish-washer debating as to whether I should put it in --
with my bleachy liquid dishwasher - and see what happens.

But this decision can wait.

My appreciation,
Dee




"ps" > wrote in message
...
> Premium outlet is the development company that runs the mall, the actual
> store should be a Le Creuset operation.
>
> "Dee Randall" > wrote in message
> ...
> > Thanks for this informational url. Appreciated!
> >
> > There is one paragraph I noted:
> >
> > Step 5 Each item is then sprayed with two different coats of enamel.
First
> > the internal color then the familiar bright colored enamel on the
> exterior.
> > Both are fired at 1450°F. This high heat firing embodies the enamel into
> the
> > cast iron, making it almost completely resistant to damage during normal
> > use.
> >
> > It seems that if they were fired at 1450, that an electric stove would
not
> > be damaging the interior; perhaps what was cooked in them might: i.e,
such
> > as a tomato-y/sugar-y chutney cooked for hours. Would this be
considered
> as
> > abusing one's pans -- seriously!
> >
> > Also thanks for the url where the stores are mentioned. As a matter of
> > fact, in the next month or so, I have to go to Leesburg, VA where there
is
> a
> > store located -- but, only a Premium Outlet; but someday I may get to
> > Hanover, MD, as well. [I'm from VA]
> >
> >
> > Dee
> >
> >
> >
> >
> >
> >
> > "ps" > wrote in message
> > ...
> > > Dee,
> > >
> > > From the Le Creuset website:
> > > (http://www.lecreuset.com/new/product...erial=castiron)
> > >
> > > Q: Is the enamel harmful if ingested?
> > > A: No. It meets all FDA standards.
> > >
> > > While I speculated on a few possibilities that involved chemical
attack
> to
> > > explain your experiences with the Le Creuset pans, the actual coatings
> > would
> > > be considered by most chemists to be inert--under typical use; at
least
> as
> > > much as any other piece of ceramic that you may have in your
house--the
> Le
> > > Creuset coating is probably very similar to many ceramic glazes. The
> > amount
> > > of coating that might come off in any given dish is so small as to be
> > > insignificant and, regardless, biologically inert. The pot with its
> > damage
> > > coating is only visually hazardous. One tin of canned tuna or any
> fresh
> > > water lake fish from the US is much more hazardous. Water from any
city
> > > with a delivery system at least 60-70 years old, e.g. parts of New
York
> > City
> > > or Chicago, may have more lead in it than what you'll get out of your
> pot
> > > (-0-).
> > >
> > > You say that you've only used them on an electric stove. That could
> > account
> > > for the pattern of wear. It is possible that the heating element on
the
> > > stove was not uniformly in contact with the pot. Areas where it was
in
> > > complete contact with element could of had localized overheating
leading
> > to
> > > accelerated erosion of the porcelain enamel. Electric elements are
MUCH
> > > more efficient than gas burners for heat transfer; they will routinely
> > boil
> > > water faster than any home gas stove burner--even the high output
> burners.
> > >
> > > Sure all of this may be moot. If you' re convinced that it is a
> > > manufacturing defect, then your only recourse is to take it up with
the
> > > manufacturer. There is a Le Creuset outlet store in Hanover, MD, is
> that
> > > close to you? http://www.outletsonline.com/lecreuset/lestores.html I
> > think
> > > that Le Creuset USA actually has something to do with the stores. Put
> the
> > > onus on them to replace it. Too bad you didn't save the others,
cracks
> > > should never happen.
> > >
> > > Good luck.
> > >
> > > ps
> > >
> > > "Dee Randall" > wrote in message
> > > ...
> > > >
> > > >
> > > > Hello, the picture of the pot on my site is the one pot that is left
> and
> > > it
> > > > does not have a crack. I showed the "Scratch." I discussed that the
> > other
> > > > two pots were cracked and I had thrown them out as they were
unusable.
> > > >
> > > > My pot that is pictured is not enamel. The pots I discusssed are
the
> > > > "cream-colored sand/glass glazed ones." I haven't had trouble with
> the
> > > > white enameled pots in the past at all. I have had several, but for
> > some
> > > > reason they were lost in moves -- I wish I had them back, they were
> the
> > > > white enameled inside. I have one long fish enamel pan that I have
had
> > for
> > > > 30+ years and it is beautiful inside.
> > > >
> > > >
> > > > I have never put my pots in a dishwasher. To my knowledge, none of
my
> > > > pots/pans have ever been in a dishwasher.
> > > >
> > > > I have always used electric stoves. I have never used any scratch
> > > material
> > > > to clean my pots.
> > > >
> > > > I have never used metal spoons, forks, spatulas on any of my pans.
I
> > used
> > > > wooden spoons before they had rubber cooking spatulas.
> > > >
> > > > I have never put a hot pan into cold water, or cold water into a hot
> > pan.
> > > >
> > > > I always wash my china and crystal by hand.
> > > >
> > > > You say,
> > > > The overall staining you show looks like that from regular usage,
the
> > > darker
> > > > > staining (and its pattern) looks like the stain I would get from
> > > > > overhearing, some of which I have never been able to remove. >>>>
> > > >
> > > > It is not staining -- it is the glaze that has come off thru usage.
> It
> > > has
> > > > worked its way thru to the cast iron which is black.
> > > >
> > > > You say,
> > > > .........
> > > > if all the interior coating was gone it would be like a plain
> > > > > old cast iron pot.
> > > > Get them back into service, now!
> > > > > .........
> > > >
> > > > When I think of all the coating I ate that came off in my food, I
> don't
> > > > think I want to.
> > > > But I only have ONE pot left and the glaze would be coming off into
> the
> > > food
> > > > each time I cooked in it. That is not to my liking.
> > > >
> > > > Thanks for your huge reply.
> > > >
> > > > Dee
> > > >
> > > >
> > > >
> > > >
> > > > "ps" > wrote in message
> > > > ...
> > > > > We have been cooking with Le Creuset pots (5 French ovens--var.
> sizes,
> > > > > buffet server, 3 sauce pans and a beef fondue pot since 1979.
With
> > the
> > > > > exception of some staining they are all in good functional and
> > esthetic
> > > > > shape: the insides are all intact and reasonably presentable, the
> > > outside
> > > > > enamel is very clean save a few minor chips on the edges (user
> error).
> > > > They
> > > > > have never been in a dishwasher. On a only 2-3 occasions over the
> > last
> > > 24
> > > > > years have I used bleach to remove a stain on the inside. We use
> > > > > scotchbrite blue (or equivalent) pads to clean them.
> > > > >
> > > > > What did you typically cook in your pots, how did you heat them
> (gas,
> > > > > electric, high or low heat), and how did you clean them?
> > > > >
> > > > > The crack on the pan that you showed on you web page looks more
like
> a
> > > > > scratch to me. I would expect a crack to be somewhat irregular in
> > > > pattern,
> > > > > fairly continous (in depth) and not to bend around. A shallow
> scratch
> > > > from
> > > > > a one time use of a hard utensil could erode into something
larger,
> > > > possible
> > > > > in a dishwasher?
> > > > >
> > > > > Ceramic coatings, such as the porcelain enamel that is used on the
> > > inside
> > > > of
> > > > > the pots, are very tough things both chemically and physically,
but
> > they
> > > > can
> > > > > be damaged by chipping and heat, e.g the space shuttle tiles, and
> > > > agressive
> > > > > chemicals; especially by two or all of the above in combination.
> > > > >
> > > > > Thermal shock will damage a ceramic coating. From the Le Creuset
> > > website
> > > > > (their CAPS): "NEVER fill a hot pot or pan with cold water, or
> plunge
> > > > into
> > > > > water for soaking. For stubborn clean-ups, fill cool pan with hot
> > soapy
> > > > > water and let soak. Then, scrub with nylon brush or pad to clean."
> > That
> > > > > might explain the depth of some of the pitting (micro
> cracking)--like
> > > what
> > > > > happens to a cement driveway over several years of freeze thaw
> cycles
> > > > > northern climate. This could be initiated or exacerbated in a
> cooking
> > > > pot,
> > > > > by strong caustics under heat, i.e. dishwashing detergents, or,
> maybe,
> > > > very
> > > > > long exposures to highly acidic foods (less likely though, most
food
> > > > aren't
> > > > > acidic enough).
> > > > >
> > > > > I was curious about automatic dishwashing detergents so I googled
> > > > > "dishwashing detergent china" and found this at Waterford
Crystal's
> > web
> > > > > site: "It is safe to wash your Waterford Fine Bone China in an
> > > automatic
> > > > > dishwasher as long as you load it with dishes fully secured and
> placed
> > > so
> > > > > that they do not touch each other. Do not wash at temperatures
> higher
> > > than
> > > > > 149° Fahrenheit and use the "short wash" or "china and crystal"
> > cycles.
> > > > The
> > > > > rinse cycle should follow immediately to flush away detergent
> deposits
> > > > that
> > > > > could form a film if they remain on the dishes too long." Now of
> > course
> > > > Le
> > > > > Creuset is not fine bone china, but the basic properties are
similar
> > and
> > > > the
> > > > > coating is much thicker. Le Creuset should be able to stand up to
a
> > > > > dishwasher under moderate conditions (better than china); frequent
> > > washing
> > > > > might lead to visible cumulative wear.
> > > > >
> > > > > The overall staining you show looks like that from regular usage,
> the
> > > > darker
> > > > > staining (and its pattern) looks like the stain I would get from
> > > > > overhearing, some of which I have never been able to remove. I am
> > > always
> > > > > amazed at the low flame required to cook on Le Creuset pots, a
> > testament
> > > > to
> > > > > the heat capacity of cast iron.
> > > > >
> > > > > It is possible, but unlikely, that the three pots were made in the
> > same
> > > > > batch with the same interior coating. Since it has happened to
> three
> > > > > different pots all in while in your control you also need to
> consider
> > > what
> > > > > effect you might of had on them. Sorry.
> > > > >
> > > > > All is not lost, the pots are still usable in their present
> > state--just
> > > > not
> > > > > as pretty; They may not be as pretty as they once were, but they
> > > > > are almost just as useful. Get them back into service, now!
> > > > >
> > > > > Regards, PS
> > > > >
> > > > >
> > > > >
> > > > > "Dee Randall" > wrote in message
> > > > > ...
> > > > > > Hello,
> > > > > > >
> > > > > > The coating on my Le Creuset pots lasted no longer than 2 years'
> > use.
> > > I
> > > > > > have asked about it, but any one I mention it to is incredulous.
> > Of
> > > > > > course, I don't have them "in hand" when I mention it.
> > > > > >
> > > > > > Two pots out of 3 cracked. Two pots' coating rendered them
> unusable
> > > as
> > > > > > well.
> > > > > >
> > > > > > Since the last pot (the largest pot and not cracked) that I
have
> > left
> > > > is
> > > > > > still in my possession after sitting on the top shelf for many
> > years,
> > > I
> > > > > > decided to take a few pictures to send to see if anyone has ever
> > seen
> > > > such
> > > > > a
> > > > > > thing.
> > > > > >
> > > > > > I'm just wondering if you could take a look at
> > > > > >
> > > > > >
> > > > >
> > > >
> > >
> >
>
http://freepages.family.rootsweb.com...age/lecreusetp
> > > > > ots.htm
> > > > > >
> > > > > > Has this happened to you or anyone you know? 3 out of 3 ain't
> bad!
> > > > > >
> > > > > > Dee
> > > > >
> > > > >
> > > > > ---
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> > > > >
> > > >
> > > >
> > >
> > >
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> > >
> >
> >
>
>
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