Le Creuset enamel oddities.
Hi. Odd things with two separate Le Creuset pieces.
On a round dutch oven, about 5 years old. the gloss finish from the inside of the lid has...evaporated, leaving a rough surface. It has been used primarily to cook risotto and lots of Indian rice dishes (think powerful spices like turmeric.) It's concerning that the glossy finish is not there anymore. My guess is I've ingested this bit by bit over the years, not a good thought. (The inside of the pot still has the glossy finish.) Maybe the heat from the steam has done this eating away?
And then on a 8 QT steel + enamel stock pot, only used for pasta. Where I usually fill the water up to...there is a definitive line. Below the line the color of the enamel is lighter and the texture is not as smooth. Above the line the color is the original tint, and is much smoother.
Thanks for the thoughts. I agree...I don't think the enamel wearing off is normal...I have a smaller LC dutch oven, and the lid interior on that is still smooth.
Not very hard water here, either. For cleaning I generally use Bon Ami.
I have an RMA from LC. But now I need to buy a replacement form when I ship dutch oven away!
<evaporated, leaving a rough surface>
That is actually very normal. It would actually not normal if you still have the glossy finish after 5 years worth of usage.
<Below the line the color of the enamel is lighter and the texture is not as smooth. Above the line the color is the original tint, and is much smoother. >
The enameled color can deepen after heating, so this may be why.
I've had lots of Le Creuset over the years, and I've never heard of the enamel on the inside of the lid evaporating. Have you contacted LC? It may be some defect, and they might give you a new oven in exchange.
As for the interior of the stockpot, have you cleaned it with anything like Barkeeper's Friend or Bon Ami? I don't *know* if those will work, but they're what I'd try.