I recently read that enameled Dutch ovens should not be used for frying due to the possibility that the high temperature oil could damage the enamel in some way. In particular, I found warnings that Le Creuset warns against using theirs for deep frying.
I don't own a Le Creuset, but I did recently buy my first Staub, so I emailed Staub and asked. They told me that deep frying in their Dutch oven should be fine.
I am wondering whether this is just a myth or whether some enameled Dutch ovens are useful for this and others are not?
For the record, I don't intend to start a Staub vs. Le Creuset argument. I, for one, have never owned a Le Creuset, but in researching my purchase of the Staub, I was very well convinced that Le Creuset sounds terrific. I only mention those two brands because I read about this supposedly being a manufacturer's recommendation from Le Creuset and I happen to own a Staub.
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