Cast iron pans- knackered or saveable.
I’ve inherited several Le Creuset pans in mixed condition. I’ve already done multiple baking soda boils and deep cleans, and I’m still getting brown residue in the water each round.
My question is: with scratched/interior-worn enamel surfaces, at what point is a pan considered genuinely unusable rather than just cosmetically worn?
I’m mainly trying to understand the difference between:
- normal wear/metal marking,
- carbon build-up still coming off,
- and actual enamel/coating failure.
Some of these are black satin interiors, others are cream enamel, and one may be non-stick rather than enamel.
In particular, do scratched enamel interiors pose any realistic food safety issue, or is the concern mainly when you get chipping/flaking/exposed substrate?
u/smilemonkey72 — 5 days ago