On Thu, 18 Nov 2010 17:09:24 -0800 (PST), Lyndon Watson
> wrote:

> On Nov 19, 10:40*am, (Steve Pope) wrote:
> > Overall, the enamel cast iron is very sturdy, but it would be silly
> > to claim it has quite the expected lifetime of plain cast iron, or
> > that it doesn't require a little bit of care to not get damaged.
>
> I have 3 pieces of Danish "Copco" enamelled cast iron, and one of them
> (a deep covered casserole) has suffered a progressive loss of enamel
> on the bottom. It just comes off in flakes, which is annoying when
> they get in the food. The other two pieces (a crepe pan and a shallow
> baking dish) are, however, just fine.
>
> But my trusty naked cast iron Wagner skillet is about the best piece
> of cookware that I have ever invested in.
>
Sorry to hear about your flaky enamel... where was it manufactured?

--

Never trust a dog to watch your food.