To remove burnt black residue or stains from your Dutch oven, boil a mixture of water and 14 14 cup of baking soda for 10–20 minutes. For stubborn spots, make a paste of baking soda and hydrogen peroxide, or use a specialized cleaner like Bar Keepers Friend.
Or you can also fill the pot with warm water and a tablespoon or two of baking soda, and bring the water to a simmer for about 8-10 minutes. Once the food residue has softened, cool and drain the liquid in the pot. Rinse and dry, and you should be good to go.
The type of discoloration described here is totally normal. I've experienced the same thing on my Le Creuset Dutch oven that's pushing nearly 20 years at this point. Light enamel will darken over time with use — it's a sign you've used it well, not messed it up.
Cleaning Your Oven with Baking Soda and Vinegar
It's possible. The key is to use non-abrasive methods like salt or baking soda to clean without stripping the seasoning. Yes, it's normal because black residue is a byproduct of cooking. But excessive residue could mean you're using too much heat or the wrong oil.
I don't know why you'd use water (or as much salt as is being described) to clean carbon steel or cast iron—I just do a few TBSP of oil and salt and scrub with a bar towel until it's shiny and entirely free of food/fond. Wipe out the salt and put it on the stove until the layer of leftover oil has polymerized.
When cleaning your Dutch oven, use soft natural or nylon sponges and brushes. You shouldn't use metal cleaning pads or abrasive cleaners because they could damage the enamel surface.
Fill halfway with water, put it on the stove, and simmer with a tablespoon of baking soda. This should help loosen the crud. While still warm, scrub at it. I'm also told the official La Creuset cleaner works like a charm.
The use of high heat can damage your enamel coating, leading to the same scorching and burning that can occur when the pan is heated while empty. This means you should always preheat your Dutch oven. Start by adding a drizzle of fat or oil to the bottom of the pan, then heat on low until the pan is fully warmed.
But it isn't hard to keep your Dutch oven's interior clean; hot water and soap will do the trick most of the time. For more challenging messes—such as staining or burnt on bits—Bar Keepers Friend, or various mixtures of baking soda, vinegar, or bleach are effective.
Cleaning brown spots on dutch ovens
Use Mr. Clean magic eraser. I clean every stubborn stain with this stuff. It's really magical.
Soot Cleaners and Degreasers.
When soot is more stubborn—or you're trying to remove black streaks on metal—a commercial soot cleaner, degreaser, or even mild dish soap can help to break down the oily residue. Application: Dilute according to label instructions. Apply with a soft cloth, sponge, or gentle brush.
Vinegar, salt and water. Mix equal parts hot water and white vinegar, and add two tablespoons of salt. Dip a clean sponge into the solution and rub it gently over the plate to remove any burnt residue.
Dawn dish soap safe for seasoned cast iron pans
Dawn dish soap will not harm a properly seasoned cast iron pan, wash, dry and do not oil the pan for storage. I've been at this for over 30 years...it's not rocket science, no need to complicate the care of cast iron.
And while there are sticks and sponges especially marketed as iron cleaners, the truth is that you can do it with common household products you most likely have in the cupboard anyway. They include vinegar, baking soda, toothpaste and paracetamol.
The maximum amount of time you should leave your cast iron soaking in vinegar is 8 hours. Any longer than this could be detrimental to the long-term health of the cast iron. You should keep checking back on your cast iron as it soaks, though, because the length of time you need it submerged in vinegar will vary.
Vinegar stripped them clean of rust and black oxide.