The enameled inside of your pot shouldn’t need much scrubbing, Music says; “it’s basically nonstick.” If you’ve made polenta or oatmeal or something else that has adhered itself to the bottom of your pot, simply let it soak with hot water and a bit of soap or baking soda overnight; it should come right off with a …Jan 6, 2016
Fill your dutch oven with water and bring it to a boil. Then add a few big spoonfuls of baking soda (add them slowly as the baking soda will bubble up and foam). Let the mixture simmer on the stove as you use a wooden spoon to scrape up the blackened, burnt-on stains.
First, soak it a little: Make sure the pot has cooled and then fill it with a few squirts of dish soap and hot water. Add two heaping tablespoons on baking soda. Cover and let sit for 15 minutes. Scrape off stuck-on food: Drain about half the water, then use a plastic scraper to dislodge any burnt-on bits.
Soak the enamel pot in warm soapy dish water for several hours. Scrub the burnt surface with a soft scrubbing brush. Do not use an abrasive scrubber like copper mesh because they can damage the enamel cooking surface. Rinse the pan and repeat soaking and scrubbing, removing as much burned debris as possible.
Mix baking soda and water to make a paste. Use 1 tablespoon of the paste to clean mild stains; if you’re dealing with more stubborn stains and spots, we recommend you to use 3-5 tablespoons. Spread the paste in the interior and let it soaked for several hours or overnight.
Your Dutch oven will become discolored on the inside with regular use. However, it can damage the finish if you scour this inside with steel wool or harsh cleaning agents.
Here’s what you do to clean your enameled cast iron dutch oven: Fill your dutch oven with enough water to cover the staining/stuck on bits and bring it to a boil. Then, add in a few spoonfuls of baking soda. Let the mixture bubble away as you use a wooden spoon or spatula to scrape up any of the blackened bits.
Cleaning your Le Creuset Enameled Cast Iron Cookware.
Wash in hot soapy water, rinse with warm water and dry. NEVER fill a hot pot or pan with cold water, or plunge into water for soaking. For stubborn clean-ups, fill cool pan with hot soapy water and let soak. Then, scrub with nylon brush or pad to clean.
Can I use steel wool or a metal scrubber to clean my cast iron pan? No! We recommend using a pan scraper or the Lodge Chainmail Scrubber to remove any stuck-on residue. We only recommend using steel wool or a metal scrubber to remove rust before reseasoning.
Black enamel cooking surfaces will, over time, produce a patina (a brownish film). Do not attempt to clean this off as it actually enhances the cooking performance and food release from this surface. The pan can still be given a hot soapy wash, but it should not be scoured.
Grab a small section of a Magic Eraser and moisten it with water. Then simply “erase” any remaining stains or residues in the bottom of your pot. Give your pot another swish with warm, soapy water, and you’re done! … These simple steps take care of 95% of the stains and residues that form in my enameled cookware pieces.
Baking Soda and Vinegar: Make a paste of baking soda and water and spread it evenly on any areas of your Dutch oven, inside or out, you want to clean. Let it sit until mostly dry. Then, fill a spray bottle with white vinegar, and spritz your pan. The mix should bubble up, and you can then scrub away any debris.
Enamel is hardcore, and most apparent “scratches” are actually just traces of metal that your pan has scraped off your utensils. Use a gentle cleaning product to rid your cookware of this residue. It’s best to use wooden, silicone-coated, or rubber utensils to avoid these annoying marks.
The reason your enamel cast-iron is sticky or has food sticking to the inside of the enamel is that it is not a non-stick cooking surface. Combining a non-stick cooking surface, with the exceptional heat output from cast-iron and not enough oil or other liquid is what makes it sticky over time.
But for seriously rusted-out and busted pans, Whitehead suggests a vinegar soak. Mix basic white vinegar with water in equal parts and submerge your pan in it. … The vinegar will dissolve the rust, but once that’s gone, the vinegar will go to town on the original cast surface of the pan.
For Minor Rust Care:
While the piece is still warm (but able to handle) pour a coarse grain salt or sea salt in the piece. With a half of a potato or piece of leather scrub the cast. Rinse, heat and repeat as needed to pull out the rust and buff any surface area.
Lower both your oven racks to the two bottom positions in the oven. Line the lowest rack with aluminum foil (to catch any drippings from the pan). Place the cookware upside down the the top rack in the oven. Bake for 1 hour, turn off oven, and leave the cookware in the oven until it is cooled.
As for cleaners, our Le Creuset Cast Iron Cookware Cleaner will help keep your Dutch oven looking great, and is ideal for removing metal marks caused by metal tools. Bar Keeper’s Friend, or a paste of baking soda and water, also comes in handy for cleaning tough stains, oil residue and marks on your Dutch oven as well.
One good way to clean your cast iron bath without doing any harm to the enamel surface is to fill the bath with warm water and then add washing up liquid to it; then allow the bath to soak in the diluted mixture for 30 minutes.
When you combine vinegar (acetic acid, CH3COOH) and baking soda (sodium bicarbonate, NaHCO3), they react to form sodium acetate (CH3COONa). The reaction also produces water and carbon dioxide gas.
Concentrated vinegar can damage stainless steel if it’s left to soak on the appliance for several minutes. But, diluted vinegar is perfectly safe to use on stainless steel. Most cleaners out there dilute the vinegar with either water or baking soda to make it more friendly to the stainless steel finish.
How To Clean A Dutch Oven: Our Results After Testing 3 Different Methods!