#30011: I suspect the metal under the enamel is not properly stabilized
Posted by: pmassell_93 at 11:41 pm on Dec 5, 2017
and this is probably why they are telling you to send it back. Either it came out of the factory that way or maybe it happened on your stove through some sort of thermal cycling like throwing cold water or ingredients into a very hot, dry pan. The normal process to stabilize steel is to heat and cool. How the steel is cooled after reaching certain temperatures affects how the steel stabilizes such as hardness. (slow cool vs quick cool) Too hard and the steel is brittle. A quick cool with water can cause fractures in the steel. Too soft and the steel is prone to warp (on a knife it would bend or dent). I've re-hardened pots that practically melted on my stove. This happened yesterday in fact when I left my double boiler on too long and the water evaporated and it sat on the stove while I was attending to something else. I had an old copper bottom pot actually melt a few years ago. And that was beyond saving. But the enamel/steel combo probably requires some very precise thermal cycling.