Despite all my care in using my beloved Le Creuset dutch oven (I even hid it from my sublettor), I had small cracks appear on the inside enamel while making soup last night. I called Le Creuset, and they said to send it in, but the thought of sending it in during prime braising season makes me sad. The customer service person was concerned that the enamel might chip and enter my food, but it's very smooth to the touch, if not to the eye.
I saw one post previously saying that these hairline cracks are okay, but just wanted to see what others thought.
Thanks a lot!