So what's the real scoop on chipped enamel, as far as safety goes? Chowhounds seem to say it's safe, but I read that the problem is that the enamel can continue to chip, and if it's old, may contain lead or cadmium, or can cut the throat (even though the chips are small).
Anyone know if there's validity to that warning?
I have my eye on a piece of vintage french enamelware, but it's got a chip, and I'm wondering whether it's ok to buy (and cook with).
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