I bought this Dutch Oven for $2.99 at Goodwill, and my wife and daughter both think it’s garbage because of a very small scratch in the enamel. Supposedly the exposed enamel interior is toxic, unlike the surface that’s been glazed or whatever they do to it. I can’t seem to find a definitive answer on the web. Is this thing garbage, or just well used?
The spot is at about 8:00 on the wall of the pot. The smaller spot on the bottom wiped away.
I don't know an answer for that, but at 3 bucks I say even if it is "toxic" it would make a great planter for some kitchen herbs or outdoors to grow a few bulbs of garlic or whatever.
Actually you don't have to do that. I have a Staub pot, very nice, on sale but still pricy. Used it once for a stew, w/silicone tools, and it bubbled up on the bottom and then bubble broke open. Staub told me, from photos, it was "user misuse," and refused warranty replacement. I sealed it over with clear nail polish, but clearly can't cook with it. With a nice white linen napkin, it makes a good holder for bread or cookies, and in a pinch, a rather fancy dog water dish.
We researched this before for another member. There is no repair that can be done that is food safe. The danger from the hole isn’t that it is toxic but that tiny glass like particles can break off around the scar and be ingested.
My wife is an avid potter she says that cracked or chipped glazes are places where nasties can supposedly hide and thrive. That's likely more of an issue with cups and dinnerware that aren't subjected to cooking temperatures. 'Twere it I, I wouldn't have a problem using that DO as it looks more like a minor blemish than a chip, at least from the pic.
Last edited by CaptainMike; December 19, 2022, 05:25 PM.
It took me a moment to see what you were even talking about. I have a 20-year old dutch oven that has an almost identical blemish -- a piece no bigger than the imprint of the tip of a ball-point pen has flaked off. (Coincidentally, it is nearly in the same spot as yours.) I still use the dutch oven regularly.
For me the spot actually has some utility. It marks how far I should fill the oven with oil for deep-frying.
So far, I have notice no ill-effects. I've only boiled ribs once.
Thanks all. Not to downplay anyone’s opinion, but my first thought was that both my Mom and Grandma cooked with DO’s that looked a lot worse than this. I’ll just keep an eye on it, and tell my wife to remember it if I suffer some unexplainable digestive problems….
Last edited by Sid P; December 19, 2022, 08:42 PM.
If not cooking outdoors, I am cooking on the stovetop with my 14" carbon steel wok, 12" CI skillet, or in the oven with my two Lodge CI pizza pans, or two dutch ovens. I've also got a nifty Lodge carbon steel grill pan that rocks for veggies outdoors.
I think if you don’t beat around inside it with metal utensils and damage it further, you will be fine. I only use wood and plastic tools to stir and scrape in my enamel Dutch oven. With my Lodge regular CI I use metal with impunity. On the enamel I deglaze and scrape with a wooden scraper type spatula we have a couple of in the drawer, or a stiff plastic one.
With all the bourbon I drink, meat and potatoes I eat and wood / charcoal smoke I inhale ( this is all at home, I don’t wanna think about work) that spot wouldn’t even make my list of things to worry about.
Last edited by CHNeal; December 20, 2022, 06:25 AM.
Reason: Potty mouth!
Goodwill Dutch Oven - Big Score Or Garbage?
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