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Le Creuset rust ?

r
Rm33 Sep 25, 2006 01:55 AM

In spite of thorough drying, I am noticing slight rust spots on the untreated section of my dutch oven lid. I was wondering if this is a common problem? or if anyone has ideas on how to deal with it?
Thanks.

  1. MMRuth Sep 25, 2006 12:23 PM

    I think I have the same kind of rust spots on the lid - haven't dealt with it ...

    1. wowimadog Sep 25, 2006 10:28 PM

      me, too. i did contact le creuset about it since they offer a lifetime guarantee, but their policy worries me because if the item is defective, they cannot guarantee the replacement will be the same.

      1. m
        MikeG Sep 25, 2006 10:54 PM

        It is not defective. Presumably you would get a polite response from them, but they will not replace it because the bare metal is doing what bare metal does. Bare iron rusts.

        Personally I don't even think about it, but if it really bothers you, dry the lid over a low flame for a few minutes after you dry it by hand. There really is no way to get a rough iron surface completely dry with a cloth or even paper towel. But it doesn't really matter.

        1. r
          rainey Sep 26, 2006 05:20 PM

          Mine did that too. I tried soaking it with some CLR (the stuff that's supposed to remove calcium deposits, lime and rust). It lightened the rust stain but also etched some of the colored enamel on the other side that it dripped onto. =o

          What I do now is store the lid with a folded piece of paper towel between the dutch oven and the lid. Wish I'd done that originally, and avoided the whole problem. Fortunately, neither the rust nor the discolored enamel has effected the function which is good because I've got the old flat shallow lid you can't get now. I use it for galettes of potato because it's so much shallower and easier to get the galette out of than anything else I can find.

          1. m
            MikeG Sep 27, 2006 03:47 PM

            If you want to remove the rust build up, steel wool or something similar CAREFULLY run around the rim, jamming it into with the side of a finger or something should do. I generally do that when I wash the lids, and it never really builds up enough to be even an esthetic annoyance.

            If that doesn't work, try Barkeeper's Friend. Even apart from the abrasives, oxlic acid helps remove rust, chlorine bleaches do not, so regular cleaners aren't as effective. It's kind of harsh to scrub the enamel with unless you use a very light touch, but won't hurt the bare metal.

            1. k
              kys Apr 14, 2008 02:13 PM

              Per a recommendation of a very helpful WS employee:

              Bar Keeper's Friend + an old dishtowel + scrubbing like mad! :)
              (not brillo, sponge, or a nylon "scrubby" as recommended by LC)

              The "fabric grit" of the dish towel seemed to do the trick

              I also added couple dabs of olive oil and worked it into the exposed metal of the lid and pot and the metal looks like brand new, nice and dark.

              I hope this helps!

              1. b
                blondelle Apr 14, 2008 04:41 PM

                Are these older ovens? I thought all exposed surfaces were coated with at least the undercoat enamel. After you dry it you can coat these surfaces with a bit off cooking oil to prevent further rust. I'm really surprised to hear this though, as I didn't think there were any raw iron surfaces on these.

                1 Reply
                1. re: blondelle
                  k
                  kys Apr 15, 2008 09:43 AM

                  Blondelle, I am speaking to the exposed (dark metal) rim of the pot itself and the underside of the lid (old or new pot)

                  To my understanding these french ovens are coated in an enamel sans these two exposed areas, which in my case was starting to show the signs of slight rusting due to not drying as well as I could of

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