Regarding the chip in the finish of the product: It is a result of seasoning the pan in production. The cookware is hanging as it rides on a conveyer through the seasoning process. As it rides through the seasoning tunnel, an electrostatic sprayer applies a natural vegetable oil seasoning to the pan. As it the pan passes through the seasoning ovens, the seasoning oil can sometimes collect into a small bubble at the lowest point of the pan and as it’s heated in the seasoning ovens, that bubble can develop a baked-like surface. That surface can sometimes flake and reveal a brownish color beneath. The brownish color is not rust but caramelized seasoning baked onto the iron itself and disappears with use. It is inherent in the seasoning process and not a defect.