My Le Creuset rims aren't enameled. Some of them are more than 35 years old, and none have rusted.

Ditto, leel's post above. Seems to me that the rims would be the first place the enamel would chip. And I always heard that the bottoms were left bare so the iron could "breathe" and have an area to expand when heated without harming the enamel.

I don't have Le Creuset, but my Lodge enameled cast iron ware also is not rimmed in enamel. Neither the pot or the lid. As Teresa stated that would be where the chipping would happen. Mine also has not rusted after years of use. NancyLouise

I'm firmly convinced that people have trouble with rusting cast iron pots when they a) store them in moisture prone areas (like a basement), b) soak them in the sink in water for too long, c) don't get the pots bone dry when putting them away, d) in the case of regular cast iron, soak the interior too long with water, or e) do any combination of the above. JMO!

Teresa

None of my cast iron enamel cookware have enameled rims. The instructions with one of them said to wipe a bit of oil on the rim if they were going to be stored for a long time, or if you felt like it (loved the instructions). But I use mine often enough that I haven't had to do that.

Love my Le Cruset pots!! Just use it....don't worry about enameled edges or not.....those people really know how to make a great braiser or Dutch oven!!
Linda C

Hi, all;

Thank you so much for all the replies! I am reassured, and will just start learning how to use the thing.

Thanks so much!

Happy cooking;

Lara

Lara, don't worry about those edges. I have a lot of Le Cruset and other brands of enameled pots. What seems to happen is that the edges pretty much season themselves. When you cook with them some grease mixes with the steam/liquid and coats the edges and it ends up as seasoned rims. That's how it appears to me anyway. When I look at the rims on my pots they do look like they're seasoned and I sure didn't do it on purpose. It just happens. Smiles. Congrats.