As I said my Martha Stewart dutch oven chipped just sitting on the shelf, nothing to do with cooking. it’s just a poorly manufactured pot, very heavy and the enamel is not even. I used to see the same thing with the Mario Batali ECI that I’d see at Crate and Barrel - heavy, with lumpy enameling, and the damned things had all kinds of chips just from being handled in the store.
I would expect Lodge ECI to be superior, but it is made in China. Like I said I’ve never used it so I’m not in a position to say.
