I think it depends on the nature of the chip and where it is. I once had a dutch oven that developed some tiny chips and cracks in the inside bottom, and it looked like the enamel was going to continue flaking off in small pieces and I didn't want them to end up in food. But if the chip is on the outside, or if it doesn't seem like it's going to continue chipping off, it's probably fine to keep using it.
Sure, you can keep using it. Enamelware is porcelain-coated steel, so the chipped/cracked area will be susceptible to corrosion, just like a plain steel pan. You won't poison anyone.
Since you didn't bother to post a photo, I'm guessing that this chip is somewhere in the bottom of dish. How big is this chip? Unknown.
Something we can't answer is how do you feel about setting this dish in front of guests or cooking with it.
Personally, I don't keep chipped glasses or porcelain in the house. I'm not worried about any "danger" I simply think it looks shabby.
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Since you didn't bother to post a photo, I'm guessing that this chip is somewhere in the bottom of dish. How big is this chip? Unknown.
Something we can't answer is how do you feel about setting this dish in front of guests or cooking with it.
Personally, I don't keep chipped glasses or porcelain in the house. I'm not worried about any "danger" I simply think it looks shabby.
But that's just me...