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Enamel Pots?

 
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I have been using cast iron skillets for all of my frying, and I wouldn't replace them for anything. But I do have some enamel pots, such as what are used in camping. Are there any health risks that anyone knows of?
 
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Location: NC (northern piedmont)
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The enamel is baked on just to preserve the plain steel of the pot. It's more like a ceramic than a paint. Should not be an issue.
 
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Location: Wellington, New Zealand. Temperate, coastal, sandy, windy,
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I've always been told that chipped/badly worn enamel shouldn't be used as it contains some pretty poisonous stuff.
I've also been told that the groovy, orange, 70s enamel contains really poisonous stuff.
I assume it's not an issue if the outside's chipped, but I'd be careful about it if it's damaged where food will be in contact for long periods.
My main issue with enamel pots (not the sexy Le Creuset style cast iron/enamel combo) is they are just too lightweight for me.
I suppose they'd be fine for boiling and so on, but I'm a burner, and can't imagine enamel handling the regular scorching/scraping my stainless pots get!
 
Doody calls. I would really rather that it didn't. Comfort me wise and sterile tiny ad:
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