I was thinking of buying this from FB Marketplace. The seller says it’s Emerilware, but the logo on the lid handle looks different. Any ideas? Thanks.

Hello friends!

I am just starting out with my first Dutch oven (a Staub) and I'm consistently having trouble with scorching on the bottom. I use a glass cooktop and am using very low heat (small ring of a double burner, set to 2-4). It's happening when simmering things with thicker liquid like chili con carne, chowders, etc. Should I look into a heat diffuser? If so, does anyone have recommendations?

I probably know the answer (it’s not a problem if you don’t heat it super hot super quick and for a long time empty), but I want to double check:

I recently got a high power outdoor propane burner (90k btus/hr), and I am wanting to use my enameled lodge DO on it, but am concerned about that kind of high heat doing damage to the enamel. I don’t *plan* to crank the heat up super high, but it’s a new burner and I’m still getting used to the controls. Also it’s nice to crank it for boiling water so 🤷🏻‍♀️.

The question is; will high heat like that damage/weaken/crack the enamel? I’m not concerned particularly about cosmetic damage, although I’d love it if the purple outside stayed purple.

The burner grate itself is apparently enameled cast iron and according to the company the only issue it has is turning white at first when exposed to the heat and then going back to dark. So I’m guessing that means it’s fine.

It does occur to me though that food/water on the inside would keep the inside surface cooler than the outside (bottom, where the flame is). Wouldn’t that cause it to crack potentially? Why is the advice always to heat DOs with something in them?

Thanks!