Yes! There is a way to clean that ‘ruined’ (stained) enameled Dutch Oven. And it’s easier than you think! We recently talked about the plentiful applications of Baking Soda (BS) in you fave recipes. Today, a cleaning app you’ll love just as much!
I’ve been using baking soda for years as a cleaning aid in applications where a mild abrasive or ‘bleach’ is called for. That translates broadly to cookware which could be ruinously scratched by tougher household chemicals.
But I’ve only just learned, from a story on Delish.com, the secret to getting full cleaning power and restorative value from baking soda without endangering the finish – even on top-end enamel ware such as the prized Le Cruset we all included so hopefully on our wedding gift wish lists…
All in the soaking
The multifold secret to profitable appli-cation of baking soda to clean cookware of all sorts involves allowing a BS and water solution to cook in the stained vessel, and then let it soak until the stains are loosened. Then, “grab a non-abrasive sponge (or cotton dish cloth) and gently scrub away those hideous stains…” You CAN make your ‘ruined’ enamel ware (see photo, above left) look like new!
What you do…
Delish contributor Brooke Caison recommends the following procedure:
- Give it a quick rinse. Once you’ve removed all the food from your pot, rinse it with warm, soapy water to remove any remaining debris.
- Fill the pot with water. Add about 4 cups of water. If you’re working with a particularly large Dutch oven (larger than 5 quarts) or you have stains on the sides, add 8 cups of water. Don’t worry too much about precision; just make sure the stains are covered.
- Turn up the heat. Place the pot over high heat and bring the water to a boil. (You can cover the pot with a lid to help it boil faster.)
- Add the magic ingredient. Pour two tablespoons of baking soda into the water. You should imme-diately see the baking soda’s stain-fighting power get to work. Reduce the heat to medium and let the water simmer for 5 minutes.
- Cool it down. After the simmering is done, let the pot sit at room temperature until the water is cool enough to touch.
- Scrub the stains away. Grab a non-abrasive sponge (or cotton dish cloth) and gently scrub away those hideous stains. The baking soda should loosen the gunk enough for the stains to lift away easily.
- Stubborn stains? Repeat the baking soda soaking process again to help encourage pesky lingering stains to lift.
My take
After a few disappointing experiences with brand new enameled ware many years ago, I pretty much abandoned the traditional enameled cast iron approach to simmering soups, stews, pot roasts, chilis, and related dishes.
Like so many other cooking newbies with no professional guidance, my beautiful, enameled ware quickly became stained and ‘top-glazed’ with baked-on food. And I thought it was hopelessly ruined. Which was a bitter disappointment, after reading in legendary cook books such as Julia Child’s fa-mous Mastering the Art of French Cooking, that enameled cast iron embodies magical qualities to evenly distribute heat for the ultimate in low-and-slow cooking, even after high-temperature searing and other operations. All in one vessel…
But Caison’s method gives me new hope that I can sill clean the stuff… And literally give it new life!
~ Maggie J.