jacque g wrote:
I have a Le Creuset knockoff enameled dutch oven which has a couple of exterior chips in the enamel. I'd like to put some kind of finish on the divots to stabilize the edges and prevent rusting. Any ideas what I should use? (Whatever it is, it won't be coming in contact with what I'm cooking, so food safety is not a concern.)
Depends on what you are using it for. The "Le Creuset" (way over priced) is good till about 700 deg.... at which point the silicon inserts vaporise... (not sure if that is C or F actually... so re-enamelling is out. BBQ black (food safe even) should work ok... I would want to be concerned about off-gassing with anything else. If it was me I would use salt and oil (beef tallow might be better as it hardens at room temp) rubbed in well. Should turn black pretty quick. dab a bit more oil on after every wash (and dry) or just before using.
In any case don't wash the outside too hard
One more good reason to use raw caste iron from my point of view. There is a lady (a mason as it turns out) who made a wood cook stove covered in hand made/coloured ceramic tile to match the Le Creuset line...
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