Crazing on Staub Frying Pan
I used my Staub enameled cast iron frying pan tonight to first brown some chicken thighs on the stove and then put the pan in the 400 degree oven for 40 minutes to bake the chicken. While cleaning the pan afterwards I noticed crazing about halfway around the exterior of the pan. It's still smooth to the touch but there are new vertical lines showing. Did I do something wrong with the pan to cause this and is the pan now compromised? Thanks for your help.
Why not contact Staub and show them the photo and see what they think. It doesn't look too bad. Don't know if it's normal or not. I know it's not scratches as on this type of finish the scratches show the white under glaze layer.
Hi, BonBon: "Did I do something wrong with the pan to cause this and is the pan now compromised?"
IME, the answer is "no" to both your questions. I'm no expert on enamels, but I have had the exteriors of several pans craze with no misuse and no ill effects. All my pans that have crazed have been "deep" colors that have the apperarance of being clearcoated; I have not had it happen with pans of shallower colors, and never on the interiors.
One skillet of mine in particular has extensive crazing AND a flame ring, and there has been no chipping of the crazed areas at all, even at the ring. This is a large Descoware piece that has seen 30+ years' use in my beach house, and before that in my mother's kitchen.
Personally, I like the crazed look.
No, this is not abnormal. Unless the crazing get much worse, you are fine. It does mean the enameled surface has developed minor fractures. I have this happened to one of my enameled Dutch oven. Yes, it is smooth to touch.