I used my Staub enameled cast iron frying pan tonight to first brown some chicken thighs on the stove and then put the pan in the 400 degree oven for 40 minutes to bake the chicken. While cleaning the pan afterwards I noticed crazing about halfway around the exterior of the pan. It's still smooth to the touch but there are new vertical lines showing. Did I do something wrong with the pan to cause this and is the pan now compromised? Thanks for your help.