Comments on: Maintenance http://descoware.com A Fan Site for the Antique "Made in Belgium" Enamel Cookware Sun, 05 Feb 2012 17:21:45 +0000 hourly 1 http://wordpress.org/?v=3.3.1 By: Sheri Griffith http://descoware.com/maintenance-cookware-enamel/comment-page-1#comment-7483 Sheri Griffith Thu, 01 Jan 1970 00:00:00 +0000 http://descoware.com/?page_id=17#comment-7483 I too have a pot that the enamel is chipped off of on the bottom. Did you get a reply from anyone on this? I too have a pot that the enamel is chipped off of on the bottom. Did you get a reply from anyone on this?

]]> By: Althea http://descoware.com/maintenance-cookware-enamel/comment-page-1#comment-2825 Althea Thu, 01 Jan 1970 00:00:00 +0000 http://descoware.com/?page_id=17#comment-2825 Hi there, Hoping for some advice. My old thrift store find of a DescoWare dutch oven got used or abused in such a way that there is chipping in the center of the bottom. (I suspect a house guest may have used too high a temp to brown something, and then got really busy "cleaning" it...) I love and use this piece a lot, but am concerned that the interior may continue chipping off-- into my food! I know Le Creuset ( I hope that is not a dirty word around here) will replace any of their pieces that are damaged even after years of wear. Since they "acquired" this brand, think they would do the same for my piece? Unless I get lucky at a garage sale or thrift store again, I am not able to afford to replace it myself... Thanks for your help. althea Hi there,

Hoping for some advice. My old thrift store find of a DescoWare dutch oven got used or abused in such a way that there is chipping in the center of the bottom. (I suspect a house guest may have used too high a temp to brown something, and then got really busy “cleaning” it…)

I love and use this piece a lot, but am concerned that the interior may continue chipping off– into my food! I know Le Creuset ( I hope that is not a dirty word around here) will replace any of their pieces that are damaged even after years of wear. Since they “acquired” this brand, think they would do the same for my piece?
Unless I get lucky at a garage sale or thrift store again, I am not able to afford to replace it myself…

Thanks for your help.

althea

]]> By: Louise Anderson http://descoware.com/maintenance-cookware-enamel/comment-page-1#comment-2427 Louise Anderson Thu, 01 Jan 1970 00:00:00 +0000 http://descoware.com/?page_id=17#comment-2427 I received several pieces of Descoware in 1963. The only piece I've used is the Dutch Oven. The other pans have only had minimal use. But now the oven is showing signs of rust spots on the bottom where the enamel has worn off. Is this because of the fact that my husband uses this pot to "cook" his tomatoes when preparing them for freezer storage. Should I have said "no" to the acid of the tomatoes? If I treat the rust spots, I'm assuming the pot will be safe to use again. I received several pieces of Descoware in 1963. The only piece I’ve used is the Dutch Oven. The other pans have only had minimal use. But now the oven is showing signs of rust spots on the bottom where the enamel has worn off. Is this because of the fact that my husband uses this pot to “cook” his tomatoes when preparing them for freezer storage. Should I have said “no” to the acid of the tomatoes? If I treat the rust spots, I’m assuming the pot will be safe to use again.

]]> By: Cheryl http://descoware.com/maintenance-cookware-enamel/comment-page-1#comment-1958 Cheryl Thu, 01 Jan 1970 00:00:00 +0000 http://descoware.com/?page_id=17#comment-1958 I have had my Descoware since the 60's. I was learning to cook as a child and wanted my own cookware. My first pan was a caserole, then a small pot and next a bean pot. I have used them all these years and they still look like new. The instructions when I got them new said to only use wooden utensils. No metal. I have only used wood or silicone utensils. I also use a diluted solution of bleach to clean. The interior is still snowy white. They are all a beautiful avocado green. I have had my Descoware since the 60′s. I was learning to cook as a child and wanted my own cookware. My first pan was a caserole, then a small pot and next a bean pot. I have used them all these years and they still look like new. The instructions when I got them new said to only use wooden utensils. No metal. I have only used wood or silicone utensils. I also use a diluted solution of bleach to clean. The interior is still snowy white. They are all a beautiful avocado green.

]]> By: Melody http://descoware.com/maintenance-cookware-enamel/comment-page-1#comment-1163 Melody Thu, 01 Jan 1970 00:00:00 +0000 http://descoware.com/?page_id=17#comment-1163 I recently purchased some Descoware and have never used any enamel/iron cooking pieces. Is there anything special I should know about cooking in them? I recently purchased some Descoware and have never used any enamel/iron cooking pieces. Is there anything special I should know about cooking in them?

]]> By: Clint http://descoware.com/maintenance-cookware-enamel/comment-page-1#comment-1086 Clint Thu, 01 Jan 1970 00:00:00 +0000 http://descoware.com/?page_id=17#comment-1086 I have several pieces of descoware that I bought(I believe)in the 70's. One of which is a 5Qt Dutch oven which I use more than any other pot. Tonight I put some olive in it to heat up for sauce but by the time I cut the onions I found that the enamel was flaking off of the bottom. I have done this hundreds of times, so don't know what happened. My question is, do you know if there is any way to re-enamel the pot? And if so, any suggestion on where to get it done? I would really love to be able to save this pot!!! Thanks. I have several pieces of descoware that I bought(I believe)in the 70′s. One of which is a 5Qt Dutch oven which I use more than any other pot. Tonight I put some olive in it to heat up for sauce but by the time I cut the onions I found that the enamel was flaking off of the bottom. I have done this hundreds of times, so don’t know what happened. My question is, do you know if there is any way to re-enamel the pot? And if so, any suggestion on where to get it done? I would really love to be able to save this pot!!!
Thanks.

]]> By: Bobby http://descoware.com/maintenance-cookware-enamel/comment-page-1#comment-431 Bobby Thu, 01 Jan 1970 00:00:00 +0000 http://descoware.com/?page_id=17#comment-431 The interior/bottom enamel of my Descoware is flaking off in one section. Should I discontinue use? The interior/bottom enamel of my Descoware is flaking off in one section. Should I discontinue use?

]]> By: Midge http://descoware.com/maintenance-cookware-enamel/comment-page-1#comment-367 Midge Thu, 01 Jan 1970 00:00:00 +0000 http://descoware.com/?page_id=17#comment-367 Kevin, I have a large yellow dutch oven from my grandmother that I need redone, is this possible? We use it a lot but the inside bottom enamel is worn away and becoming pitted. Midge Kevin,
I have a large yellow dutch oven from my grandmother that I need redone, is this possible?
We use it a lot but the inside bottom enamel is worn away and becoming pitted.
Midge

]]> By: Marissa Gonzalez http://descoware.com/maintenance-cookware-enamel/comment-page-1#comment-355 Marissa Gonzalez Thu, 01 Jan 1970 00:00:00 +0000 http://descoware.com/?page_id=17#comment-355 Hi Descoware fans. Isn't it okay to just let carbon (stains) build up on the white enamel interior? Doesn't it act the same as build-up on uncoated cast iron? Isn't is as beneficial as build-up on woks and old cast iron pans, even if it may not be as visually attractive as gleaming white? I've been forgoing the aesthetics of keeping my white pan interiors white and just focusing on keeping the outsides perfect... because I thought it was probably a great cooking surface to allow the carbon build-up. Thoughts? Thanks. Hi Descoware fans. Isn’t it okay to just let carbon (stains) build up on the white enamel interior? Doesn’t it act the same as build-up on uncoated cast iron? Isn’t is as beneficial as build-up on woks and old cast iron pans, even if it may not be as visually attractive as gleaming white?
I’ve been forgoing the aesthetics of keeping my white pan interiors white and just focusing on keeping the outsides perfect… because I thought it was probably a great cooking surface to allow the carbon build-up. Thoughts? Thanks.

]]> By: SaraTinkelman http://descoware.com/maintenance-cookware-enamel/comment-page-1#comment-349 SaraTinkelman Thu, 01 Jan 1970 00:00:00 +0000 http://descoware.com/?page_id=17#comment-349 Hi - I've been using oven cleaner on the hardest-to-clean *external* surface for years, usually around the bottom ring, with excellent results. Normally this is only necessary when I bring home a new piece that's been neglected for many years. And "Bar Keepers Friend" on the interior when a good soaking doesn't do the job, is extremely fine grit and usually lifts the stains. Use only as much as you need and only for as long as you need to, and scrub with a *light* hand. I'm so proud of my collection I can't stand the thought of them not shining when I show them off! Hi – I’ve been using oven cleaner on the hardest-to-clean *external* surface for years, usually around the bottom ring, with excellent results. Normally this is only necessary when I bring home a new piece that’s been neglected for many years. And “Bar Keepers Friend” on the interior when a good soaking doesn’t do the job, is extremely fine grit and usually lifts the stains. Use only as much as you need and only for as long as you need to, and scrub with a *light* hand. I’m so proud of my collection I can’t stand the thought of them not shining when I show them off!

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