Cracked Le Creuset Stoneware, Still Useable?
April 28, 2014 5:39 AM Subscribe
I was an idiot and added liquid that wasn't warm enough to my Le Creuset stoneware roasting dish. It now has a hairline crack in the glaze. Can it be saved? I can't really afford to replace it.
If for some reason they won't replace it, I wouldn't give it a second thought. As long as the enamel isn't chipping off into your food, it's really no big deal.
posted by supercres at 5:54 AM on April 28, 2014
posted by supercres at 5:54 AM on April 28, 2014
As long as the enamel isn't chipping off
If I'm reading this correctly, it's stoneware, so no enamel.
OP, it's a bit of a judgment call. If it's truly a hairline crack, and all the glazing is intact and none of the interior ceramic is exposed, maybe. But the risk is that bacteria will colonize and thrive in the rough surface of the ceramic and you won't be able to get it out.
Personally, I'd ditch it--or see if Le Creuset will replace it, of course!
posted by Admiral Haddock at 6:52 AM on April 28, 2014
If I'm reading this correctly, it's stoneware, so no enamel.
OP, it's a bit of a judgment call. If it's truly a hairline crack, and all the glazing is intact and none of the interior ceramic is exposed, maybe. But the risk is that bacteria will colonize and thrive in the rough surface of the ceramic and you won't be able to get it out.
Personally, I'd ditch it--or see if Le Creuset will replace it, of course!
posted by Admiral Haddock at 6:52 AM on April 28, 2014
Le Creuset will almost certainly replace it. I've had friends who have gotten no cost replacements from them for dutch ovens they didn't even purchase new.
posted by something something at 6:56 AM on April 28, 2014
posted by something something at 6:56 AM on April 28, 2014
The Le Creuset stoneware has, in fact, a 5-year guarantee.
bacteria will colonize and thrive
Since this is a roasting dish, it'd need to survive up to 250 C.
posted by travelwithcats at 7:05 AM on April 28, 2014 [2 favorites]
bacteria will colonize and thrive
Since this is a roasting dish, it'd need to survive up to 250 C.
posted by travelwithcats at 7:05 AM on April 28, 2014 [2 favorites]
I'd see if they would replace it. If not, I'd continue to use it but probably not in applications where it's filled with lots of liquid. My concern wouldn't be food safety in terms of bacteria (which I kinda think is overblown, but I am also the sort of person who thinks expiration dates are a conspiracy to get you to throw out perfectly-good food, so YMMV) but that the pan is going to crack and create a mess if it has a lot of stuff in it. But as a roasting dish with a limited amount of basting liquid? Sure, what the heck.
If it's like some of the cheap ceramic dishes I've had, it's likely to continue to crack when it's cooling, so that's when you'd want to be careful with it (say by having it sit on a cookie sheet) in case it lets go completely.
posted by Kadin2048 at 12:37 PM on April 28, 2014
If it's like some of the cheap ceramic dishes I've had, it's likely to continue to crack when it's cooling, so that's when you'd want to be careful with it (say by having it sit on a cookie sheet) in case it lets go completely.
posted by Kadin2048 at 12:37 PM on April 28, 2014
As Kadin2048 does not quite come right out and say, I think the crack is not only in the glaze, and also that the dish will break into two or more pieces with further use, and relatively soon.
posted by jamjam at 2:58 PM on April 28, 2014
posted by jamjam at 2:58 PM on April 28, 2014
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posted by rongorongo at 5:46 AM on April 28, 2014