Le Creuset question  

I luv old stuff
How nice 🙂 I love old stuff but unfortunately can't answer your question. I'm sure someone will be able to help you. Good luck!

Sure
Isn't it just cast iron underneath?

I have
probably 15 pieces of vintage Le Creuset which I use daily and they are in varying states of grunginess/decomposition. No one has died or even sickened yet from eating anything cooked in/on them, so I say, bon appetit.

Same here
what Riki said

Excellent-I'll consider it "seasoned",then.
Thanks for your input ,one and all! 🙂

bleach
you can boil a little bit of bleach and water in it to brighten the enamel up!

I would
except bleach is strictly verboten in Switzerland! We have fake "quasi-bleach" to ensure that no Clorox ever leaches into the ground so that our precious cows and goats (who produce our delicious milk and cheese) ever come into contact with any grasses tainted with bleach. Y'all are laughing, but it is true.
And don't even get me started on the rules against Round-Up.

Simmer
the pot with a dollop of baking soda in water for 15-30 minutes. Worked to good result for me in removing stains from a Cathrineholm enamel coffee kettle.

This post
has gone way off topic, but I will try that little tip this weekend. Thanks, Solange.

Just make sure
none of the enamel is loose or flaking off. You don't want to ingest that unless you have a circus act as a glass swallower. Otherwise cook away. I have one with the enamel all gone on bottom and haven't had a sore tummy yet.

Le creuset
Years ago, I owned a full set of Le Creuset. Once the enamel started to show signs of wear and hairline cracks, it was only a short matter of time that the enamel started to flake off in the food while cooking. At the time, I could not research whether the enamel was safe to ingest so the entire set was discarded. This was only after a few years of use. Needless to say, I avoid this type of cookware and stick to cast iron or stainless. Love the colors though.

Do you use metal utensils whe...
Do you use metal utensils when cooking? That might account for the enamel wearing off so fast.

I've had some of my Le Creuset
for over 25 years and never had any flaking of the enamel
sure, it's discoloured and worn on the inside, and a couple of pieces even have cracks, but the enamel has never flaked.
Are you referring to the inner coating, or the cloured enamel on the outside?

Le Creuset
This was the white enamel on the inside. I owned the set back in the mid to late 1970s. I apologize for not specifically remembering the main material of utensils I used, but I would have to say that it probably was stainless steel for the most part. There was not a lot of plastic and certainly no silicone utensils back then. Rubber spatulas were available, however, and I would use them from time to time. I could not have been the only consumer who experienced this problem with the interior enamel.
Does anyone know if Le Creuset has ever changed the formulation of their enamels over the years?
By the way, my set was orange.