Damaged Le Creuset pan

[Fieldmouse]

Have just dropped the lid of my Le Creuset caserole causing a small area of the orange coating to chip off, both on the top of the lid and on the underside.
Will it still be safe to use it for caseroles and stews in this condition?

[Clanad]

Not to worry... Although I prefer my 100 year old black cast iron Dutch Oven for larger simmered dishes, we do have a smaller 2 3/4 quart oval La Crueset that works better on smaller servings. It has a dime sized chip on the inside about an inch above the bottom. It's been that way for years (don't really know where it came from, but I don't loan it to my daughter-in-law anymore). Since the pot is made form cast iron with the porcelain coating, I just make sure to treat it as I do my larger cast iron oven by coating with a thin layer of any good oil (I prefer olive oil) after use for storing. It's never rusted and the store where I buy culinary items assures me that La Creuset sees no problem either... Best of luck!

[Fieldmouse]

Thanks for your reassurances. Have had the caserole for many years - it was a wedding gift, so of sentimental value and I would be reluctant to caste it aside.