You could improve that with some scouring. But once scratches or pits get deep enough food is likely to stick. With my old one I try to do the browning around the sides, it’s very big so there’s room for that. But it often needs some soaking after a long cook in the oven. I probably won’t replace this one, have another smaller one, and I only use it maybe twice a year anyway.
I ended up tossing it. It had become a very heavy pot that not only stuck, but wouldn’t clean - it just was gross. I have another one - now two years old - a cheaper brand so I can toss it without the pain of tossing the Le Creuset. But I prefer a stockpot - way easier to deal with - less heavy, easier to clean, heats faster.
Is it Lodge by any chance? They replaced my enameled cast iron (and paid for shipping!) when mine got a crack and small chip. They asked a few questions about how I cared for it but otherwise was largely hassle-free. I am a customer for life.
Yep, it is.
Does your stick blender’s blade stick out the bottom??? I’ve never see a stick blender whose blade would come into contact with a pan surface.
No, but the upside-down bowl thing that surrounds the blade would come in contact with the pan surface, if I push the stick blender to the bottom of the pan. And that bowl thing is metal.
I wouldn’t worry about the stick blender unless you really dig it/grind it into the bottom of the pan. Enamel ought to hold up to a stick blender just fine.
I use metal tools on my stainless steel with abandon, and in glass bakeware. I stick with wood, bamboo, nylon, or silicone for everything else. Probably an over abundance of caution, but it seems to work for me.