by John Hagan » Wed Jan 27, 2010 6:46 pm
Going back to the question on if you need to season an enameled piece or not, I have found a lot of conflicting thoughts. LC recommends a light season on their enamel pieces. They use a matte enamel that does have some porosity to it.You will notice that black edge of an LC appears to not have the enamel on it,but this is just a really rough high matte enamel to protect that area against wear.Some of the stuff that is made in China (I think LC also now has some work done there) is not as porous and does not come with recommendation for seasoning. One of the complaints that some folks have had with the china stuff is the cracking of the enamel surface. There is a particular grade of metal that must be used in order to prevent this cracking. From what I have read if the metal recipe is not right, during the cooling the two components(steel and glass) cool at far different rates and do not make for a lasting bond. And we all know that Chinese manufacturers adhere religiously to quality control measures. So from what I can gather it really depends on the type of enamel and the process used to apply it.
The tall one wants white toast, dry, with nothin' on it.
And the short one wants four whole fried chickens, and a Coke.
