Has anybody gotten cut by the rim of this pot? The edges seem pretty sharp both inside and outside the pot (the ceramic doesn't go up and over)...
162743
Edges on my pot are square, but not sharp. I did replace the cheap metal under the lid with a hose washer so moisture didn't collect. Otherwise pot is great and washes easily.
162744
No cuts, but the lids are easily dinged and bent. I would recommend two things in the design - lids that are better made - handles on the lid that do not get hot with rims that don't bend AND handles on the pot that are more heavy duty - that are installed tight. The pots cook like a dream! These two things make them second in their class.
162745
No, I haven't been cut, and I think it's unlikely. I ran my fingers around the rim to test it after receiving your question. And while it's a hard right angle, it doesn't feel sharp.
1983991
This is getting to be a common problem with Vitaclay's pots. Mine cracked after about the 10th use, when I called them they made it sound like it was a freak thing, and that I had to 'buy' another pot, however, more people are reporting this problem. Vitaclay needs to upgrade their pot if possible to a more heat resistant clay, otherwise owners of the units will surely get tired of having to purchase new pots all the time. If they don't correct the problem, the reviews on their product will not bode well for them in regards to potential sales. They have a good concept, but the quality 'has' to be there in today's economic driven market where product information is networked quite fast and efficiently.
881204
Dear SG, I'm not very good either, at sharpening. So I bought one of the relatively inexpensive ceramic rod sharpeners. they have a plastic frame that holds the knife at about twenty degrees, all you have to remember is to pass the blade over the rod aproximately the same number of strokes for each side to keep them even. You can't really mess up to bad, just set the sharpener on a flat surface and run the blade it's full length on the ceramic rod, use aproximately the same presure on each side of blade. Not much pressure is required. You will notice as t he blade is sharpened it will get more and more shinny on the cutting edge. No oil or water is necessary on these types of sharpeners as would be on a traditiional stone.The edge you can get with six or seven passes on each side of blade should be plenty sharpe enough for the average job.Don't let the blade get too dull between sharpening as it lenthens the amount of time necessary to bring up a good cutting edge. Best of luck on it, start off with your cheapest blade even though the chances of doing any harm are small. Gary petersen
1197690
I can only speak to my own experience, but the inside of my skillet was a little rougher than, say, the Lodge LPGI3 Pro Grid Cast Iron Grill/Griddle. However, it still wasn't THAT rough. Just season it and use it a few times, and I would think this would no longer be an issue to complain about. It's a great skillet.
1807171
I am not pleased with mine...after using the first time spots appeared in the bottom of the pot. Looked like coating popped off in little spots...bottom was still smooth but discolored. Will not order any more of this brand.
745965
Haven't had much of any issues there. ONce I thought I had actually damaged the inside surface down toward the blades. No chance on that. Cleaned up real nice after running it through the dishwasher. Other than that, the other responses seem to echo mine.
1552390
I'm thinking about ordering this cookware. I read one review saying that it scratched the cooktop. Has anyone else had this happen?
1812109
The inside of the pot is rounded at the bottom. The sides may be slightly angled but the more visible sloped the bottom 1/3 of the pot. Hope that answers your question.
1304537
The raised side should be up when put in the pot. The outside edge should point down.
1527339
I don't find the bottom of this cookware sharp at all. It has a design but I wouldn't say it is sharp. I use it on my glass cook top and it has not harmed. I have used iron skillets on it also and it has not hurt it. I find the glass tops very durable and this cookware is very nice.
970314
Hi JMaine,I bought this pot last Christmas and I am getting another this December. They are great!!! Non-stick (without the unnecessary coating) is more like it. If ever something gets stuck in there, don't you worry. It comes off with one swipe of your dish sponge. If you are considering this pot I recommend that you do make that purchase. They are pricy but you won't regret your money.Good luck and enjoy your Le Creuset pot.
1684822
I'm seeing the same thing so it appears to be normal behavior. Here's that area from my knife, 2 months after moderate use: http://i.imgur.com/6YeplWF.jpg It looks worse than it is; if you run a point across the "gouge" it really isn't that deep.
1794916
The tip is not sharp, rather rounded - I believe all ceramic knife is designed that way. It may not get into chicken joint.
485554
It isn't damaged. It will probably come off with a good cleaning with Bar Keeper's Friend. It is a pretty common occurrence with new SS cookware. Happy cooking!!
1393245
Ive been cutting sushi on this board with a japanese yanagi for over a year now, the knife is stupid sharp( i have a local asian resturant sharpen it for me every other time i use it) its never splintered or gotten pieces in anything ive cut on it.
1866785
Hi Sherri, I just suggest patience when using this product. I used it in my kitchen and am happy with the look. You do need to watch the "how to" video and have a helper. Don't cut on it or set hot pots and pans on it, but I have had it for about a year now and it looks good.
373176
Robert, the bottom is slightly rounded. Not completely flat or rounded. The bottom section of my pot got pitted and discolored from just regular use. I personally don't care for this item but I don't use it that often so I haven't replaced it and most likely will continue to use it.