Enamel-On Steel Stock Says No ...

[Porthos]

I just bought an inexpensive enamel-on-steel stock pot to take to the kitchen I do volunteer cooking in. The care instructions say to hand-wash only, not to put it into the dishwasher. Can anyone tell me why? It will only get hand-washed anyway but I'm curious as to what the problem would be.

[Lisa Shock]

Dulling of the finish or exposed cast edges may be reasons. I always though that it had to do with uneven heating causing cracks, but that's old 1960's wisdom and dishwashers have improved a bit since then.

[BadRabbit]

Enameled cast iron often bares the same warning, a warning that I have safely ignored for 20 years with no problems.

Edited March 31, 2011 by BadRabbit (log)

[andiesenji]

Some dishwasher detergents contain "micro" abrasives that will scratch the finish, both inside and out.

You might not see them but with a microscope they look like craters. The enamel finish will craze over time and may chip. In any event, the finish will be dull and unattractive and it will be difficult to get the bottom clean if you have any burnt or scorched food.

I recently tossed one that had been around for some time and while the crazing did not show up immediately, after the pot had been stored for some time, there was an all over web of what looked like rust along the craze lines.

Too bad I didn't take a photo. It was red on the outside and white on the interior and I don't remember the maker.

I have a Chantal pot that is dishwasher friendly and has been around for many years with none of this crazing effect.