"A Dutch oven is a tool that should be in every cook's arsenal. It allows you to roast an entire chicken, bake a loaf of bread, or cook the most delicious stews, among many other uses, but it can be extremely hard to clean. The delicate enamel coating does not take well to scrubbing, and it can retain some stubborn stains and discolorations. Luckily, you can master the art of cleaning it with a few tools and tricks."
"Incorrect cleaning or stuck-on grime can damage the enamel coating of your pot, leading to chips and cracks. At the very least, it will cause it to lose its natural nonstick abilities over time. The same can be caused by drastic temperature changes, like plunging your hot Dutch oven into cold water immediately. Using the correct materials, avoiding abrasive sponges and overly enthusiastic scrubbing, and generally treating your prized pot well will lengthen its lifespan and keep it useful for years to come."
"You'll need a good dish soap, like Dawn, and a soft sponge or cotton or microfiber cloth. To get rid of stains, you'll need baking soda, white vinegar, and Bar Keeper's Friend; both the powder or soft cleanser cream can be used. A wooden spatula will also help scrape off food without removing the coating. If you're using a cast iron Dutch oven, you'll also want to grab a small amount of cooking oil to season your pan with."
Proper Dutch oven care preserves appearance and prevents enamel damage, chips, cracks, and loss of nonstick performance. Avoid abrasive sponges and vigorous scrubbing to protect delicate enamel. Prevent drastic temperature shocks by not plunging a hot pot into cold water. Clean with hot soapy water and soft sponges or microfiber cloths. Use baking soda, white vinegar, and Bar Keepers Friend to remove stains; both powder and cream forms work. A wooden spatula helps scrape food without harming the coating. For cast iron Dutch ovens, apply a small amount of cooking oil to season the pan after cleaning.
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