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Jul 13, 2010 07:32 PM

does Lodge Enamel cast iron product chip off?

I 've decided to buy a enamel ductch oven and a lodge cast iron wok. I only use the dutch oven to make soap, and I think boiling water in cast iron oven will only make the seasoning thinner, so an enamel is better.

Does the Lodge enamel cast iron last long? I found that some enamel product does chip off, I want to know how is the lodge enamel product?

Also, Can you cook acidic food in the enamel product?

Thanks a lot for sharing.

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  1. Do you mean to make soap or soup? I am pretty sure you can make soup. Not sure about soap. Probably is fine, but you should call Lodge :P

    You can use cook "acidic food" in enameled Dutch Oven. In fact, that is one strong point it has over bare cast iron cookware. However, I must warn you that soap is basic, not acidic, and it isn't really food.


    I have bought two Lodge Color enameled cast iron Dutch Oven and one Lodge L series enameled cast iron Dutch Oven. I returned my L series Dutch Oven because of defects. Despite the L series is the elite version, there are many complaints about it, so if I were you, I would focus on the Color series. I have not had the enameled surface chipped off, but I don't use it much because I have switched to bare cast iron Dutch Oven. To me, bare cast iron Dutch Ovens are more forgiving.

    4 Replies
    1. re: Chemicalkinetics

      my mistake. I mean to say soup, often type the word soap instead. I usually need to make soup daily. Do you think making soup in the cast iron dutch oven would weaken the seasoning? I found the advice not to boil water if the cast iron is not fully seasoned. I don't think a new one is fully seasoned even it is preseaoned. I thought about buying a bare cast iron dutch oven first, but having this in mind, boiling water daily would probably mean that the seasoning layer is never going to really build up. What do you think about this , about not to boil water for non fully seasoned cast iron? After my cheap Chinese enamel pot chipped off, I kind of lose confidence on cheap enamel product. I really don't want to waste another 50 $ or so, on the dutch oven. I'm hoping Lodge would have a higher quality. Also, is it that the enamel product is supposed to be cooked in a burner of approciate size to its baze, otherwise, uneven heat distribution might cause it to crack or chip more easily? I found someone saying his or her ones have done so because of this.

      1. re: Emmaus

        If all you do is to make soup, then you are correct that the bare cast iron seasoning will never build up. You can still build the seasoning separately by wiping oil on it and bake it in the oven. The reason I like bare cast iron cookware is that I can always re-season the surface if it starts to thin out. There isn't much I can do to permantly destory it.

        As you know Le Creuset enameled Dutch Ovens are considered very good, but they can be expensive. However, you can find them on sale in Home Goods, Marhsall, TJ Maxx....

        For the cheaper enameled Dutch Oven,s Lodge Color, Chefmate's and Tramontina have the best reputations.

        As for chipping, it can happen even to the expensive ones, one needs to be gentle to an enameled cast iron cookware.

        1. re: Emmaus

          Once a week, I make 3 qts of soup. No way on earth that I'd use a cast iron D.O.(naked or enameled). Too heavy for pouring into containers, and you need to be very careful in cleaning them so you don't chip the enamel. Any heavy-bottomed pot will do for soupmaking, but it does not require even heat from the sides as well, unlike braising. I prefer to reserve my D.O.s for braising and frying. For soup, I use a 4-qt saucier or a small stockpot.

          1. re: greygarious

            I think cast iron makes the BEST soups of all. I do recommend enameled cast iron over the bare CI, if soup is your main dish that you cook in the pot. It will be a chore to keep seasoning the bare CI. That is why i changed to enameled for soups and chili and speghetti sauce. As for the weight, I just dip my soup out into bowls or containers. Not pouring it out until the last drop. Enameled CI is great for chili and stews too.

      2. The Lodge lower priced Color series DOES chip badly. I never banged it against anything and had many chips on the base, rim, and around the edge of the cover. Don't remember doing anything to have caused them. I think you are better off with the 6 qt. Mario Batali oven. Has a better shape, and didn't chip for me. I have had both. It's also MUCH prettier and higher end looking. Keep checking Amazon as they had good prices on it in the past.

        3 Replies
        1. re: blondelle

          Both Lodge and Mario Batali enamel are made in China, but Lodge has a very tough lead testing policy. I can't find anyting about about lead safety on the Mario Batali website though. Do all the product in USA have to comply with FDA lead policy?

          1. re: Emmaus

            Yes. Any cookware sold in US has to comply the FDA lead regulation.

            Keep in mind that most of the lead is applied on the outer enameled surface -- if lead is used. There is little reason to apply lead in the interior surface. In addition, most people probably consume more lead elsewhere. For example, lipstick.


          2. re: blondelle

            I concur here, my Lodge dutch oven purchased at Target chipped after four gentle uses only using wood utensils. I sent email to the company, got one response then silence after I sent a picture of the chip. Oh well, it's now my steam pan for when I bake bread.

          3. *ANY* enameled cast iron can be chipped. The "enamel" coating is a layer or ceramic (opaque glass) that is fired over the bare cast iron to protect it from rusting and to keep the metal from interacting with foods. Take care of it and it will take care of you. '-)

            1 Reply
            1. re: Caroline1

              C: I have found that my new (last Christmas) Lodge enameled CI dutch oven is chipping regularly despite very TLC by me. The top rim, the handles, the lid edge. Thankfully not the inside, yet.

              I bought a 2nd hand Copco oval that I used for 20 years to make my Enlgish Toffee. It got heavy use every Christmas and during the year for meat braises and it NEVER chipped on the handle or rim. Some past user had dropped something inside and the bottom had a small chip--it eventually rusted so I gave up using it and treated myself to a $90 Lodge. Not happy with the glaze job at all, but I'll continue to use it till I give in to a LC or other.

            2. I purchased an enameled Lodge 6-quart Dutch Oven about three years ago. I love it. I use it everyday. The outside of the pan chipped just a bit, but so what? Like Caroline1 said, any enameled cast iron will chip. That fact figured greatly into my decision to stay with my Lodge instead of buying Le Crueset. Great quality at a low price. The enamal on the inside is just fine. You can cook tomato sauce and other acidic food and if it stains from fond just soak it in bleach overnight.

              I find that the 6-quart size Lodge is too small for some of my meals (more than 6 peices of chicken or a roast) and almost took the plunge into Le Crueset because Lodge didn't offer a 7-quart size. Happily they do now! I would say purchase the 7.5 quart size and buy a Le Creuset knob. This way you can use it in the oven at the higher temps the existing plastic knob can't handle.

              1. I posted this on another question about Dutch Ovens, but it's worth repeating. The two best are LC and Staub, this is according to the owner of a gourmet food business that sells cookware, knives, etc. After that Lodge, although made in China like the remainder of the DOs is the best at not chipping, all the others chip easily. So if you don't want to shell out the big bucks for LC or Staub, Lodge is your next best bet. Again, this is according to someone who makes a living, a nice one I might add (nothing like going to market in Italy and writing it off as a business expense) dealing with these products and customers who expect high quality merchandise. I don't have any personal experience with Lodge, nor do I own stock or stand to benifit in any way if you purchase one ;P

                I think you will be pleased with the enameled cast iron.

                7 Replies
                1. re: mikie

                  I know this is a very old thread but about to buy a lodge enameled Dutch oven and wanted to know if lodge is still having problems with chipping?
                  Sounds like reviews on here are mixed so looks like a gamble for me to buy.

                  I did see some LC at tjmaxx but noticed quite a few chips inside the pot.

                  1. re: Jillsee

                    I don't have any new information, however, after another year of reading thereads and experience with French made enameled cast iron, I'm still a big proponent of either LC or Staub. My personal preference is Staub. I was being shown some of the new Staub cast iron at Williams Sanoma not too long ago and the clerk banged a couple of pieces rather harshly by accident. I asked if that was her version of the chip test, nothing chipped and I was once again impressed with sturdy nature of this particular product. If it were me making a purchase, I would save the extra money needed to purchase the French pot.

                    A bit off subject, but even the simplest of items made in China, are not made as well as the ones made either in the USA or EU in my opinion. Something as simple as a paint can opener, given out free, is not as well made as it was when they were not made in China.

                    1. re: mikie

                      Thanks very much for the reply .  I just came back from our Costco , in San Jose, and saw a LC 8 qt Dutch oven for $200.  They only had yellow, red and I think green but I thought that was a great price.  I noticed the sample LC had a few noticeable chips in it, I know it has been abused!  For my needs I want the round DO though.
                      I'm leaning towards the 7.5 enameled lodge. I checked out the lodge while I was at target and I was really impressed. I really couldn't tell the difference between the LC I saw at Costco and the lodge.

                      1. re: Jillsee

                        Check out the Le Creuset Outlet Stores in CA. Sometimes featured items can be had for very nice prices. I understand they are phasing out all of their current line of French ovens over the next couple of months, so you might be able to find something you're looking for at a really low price.

                        Cabazon (951) 849-4007
                        Camarillo (805) 482-2403
                        Carlsbad (760) 931-6868
                        Gilroy (408) 848-6619
                        Los Angeles Citadel Outlets (323) 725-6336
                        Vacaville (707) 453-0620


                        1. re: Jay F

                          Thanks for the heads up, I will make a trek to the gilroy outlet!

                          1. re: Jillsee

                            I bought a lodge DO last year this time--have used it a couple dozen times, and YES it does chip along the rim and lid rim, pretty easily. I hand wash verrrry carefully, but it happens. It also STAINS easily. Bleach and Bon Ami have not been entirely successful in removing the stains. It does heat evenly and as I use it for oven braising and low heat stewing (@ 215 degrees) it works well for the price. This is the standard Lodge DO design, not the fancy one with the swoopy metal lid handle.

                            1. re: toodie jane

                              Now that I have own my Lodge enameled 7.5 cast iron Dutch oven for a year and very pleased with it. I have made countless stews, beef bourguignon etc and it it amazing!
                              The lid fits snug so believe I have the snug fitting one since I bought it in 2011.

                              We got it on sale so even if it lasts only 5 years I'll be happy.