Common Cast-Iron Concerns & Answers

Crumble Dutch Ovens are designed to last a lifetime, but like any well-loved kitchen essential, you may be wondering if it's just regular wear and tear or a more significant issue to be concerned about.

But not to worry, we've rounded up the most common cast-iron dutch oven or skillet concerns and how to handle them.

What is 'Crazing'?

Noticing some fine, spiderweb-like lines across the enamel surface of your cast-iron cookware? Don't panic - this is simply called crazing, and it happens when the enamel expands and contracts during cooking. 

Why does this happen?

• Sudden changes in temperature, like placing a hot pan in cold water often stresses the enamel, leading it to form these fine lines on the surface. 
• Common especially with prolonged use, enamel cookware can naturally develop fine lines and some cooks even associate it as a sign of a well-seasoned and well-loved piece of cookware.

Can I prevent this? 

• Always allow your cookware to cool completely before washing, never wash immediately after cooking.
• Avoid extreme heat, allow the cookware to heat up gradually to ensure even heating and to minimise stress on the enamel coating. 
• Avoid scratching with metal utensils - opt for wood, silicone or nylon utensils instead. 

The good news? 

• Crazing is purely cosmetic, meaning that your Dutch Oven is still perfectly safe to cook with. 

Enamel Chipping 

Over years of use, or if you're typically a little more rough with your cookware, it is common for the enamel to wear down or even chip. If this happens to you, then it is important to distinguish between exposed vs. non-exposed cast-iron. 

Why does chipping happen?

• Hard impact - dropping the cookware, bumping it against other items or even bumping it around in the sink when cleaning can potentially cause chips to occur. 
• Thermal shock - What starts as crazing can lead to chipping with continued exposure to extreme and rapid changes in temperature, such as cleaning under cold water immediately after cooking, or heating an empty pan to very high temperatures. Why this happens is because the enamel expands and contracts unevenly with rapid temperature changes.
• Improper utensils - Using metal utensils or utensils that can scratch can damage the enamel surface.

When to tell if it is non-exposed or exposed?

• Non-Exposed: The enamel coating needs to be intact. Little scratches or marks from crazing are ok and you are safe to cook as normal. 
• Exposed: If a chip has broken through the surface, you will be able to see raw metal underneath. In cases like these, it is best to retire the pot from high moisture cooking and instead repurpose it for oven baking (such as bread). This is because high-moisture food on exposed cast iron inside the pot can cause rusting to occur, compromising food safety. 

When in Doubt

If you're unsure about the condition of your cast-iron cookware, snap a photo and reach out to our team at support@crumble.co. We're always happy to take a look and help you identify what's safe and what's not. 

For common questions about cleaning, head to this page, or for specific questions about rusting, head here.