Wipe with a dry cloth to remove all loose food. Once you have removed as much as possible, create a paste of kosher salt and lukewarm water and coat the cookware to remove residue. If this doesn't work, mix baking soda and water to create a paste. This will remove both stains and any remaining stuck-on food.
The only way you're going to damage the enamel is by percussion... hitting it with something hard that will chip it away from the cast iron (or drastic temperature changes, of course).
Add about 1/2 inch of hydrogen peroxide, then add 1-2 teaspoons or baking soda. Then turn it on until it begins to bubble (this begins reaction) and let it simmer for 10 minutes. Done, then remove it from heat and scrub it off. Avoid burning fumes and do it well ventilated room.
While Le Creuset Enameled Cast Iron is dishwasher-safe, we do recommend hand washing to keep the finish beautiful.
Wipe with a dry cloth to remove all loose food. Once you have removed as much as possible, create a paste of kosher salt and lukewarm water and coat the cookware to remove residue. If this doesn't work, mix baking soda and water to create a paste. This will remove both stains and any remaining stuck-on food.
Just like with traditional cast iron cookware, you should replace enameled cast iron cookware if any cracks appear. Enameled cookware is more likely to crack than traditional enamel from sudden temperature changes.
A big splash of vinegar or lemon juice, if necessary, with a bit of hot water, added to the pan could solve all your problems. Simply let it soak for a while and scrub it afterwards. We guarantee that 9 out of 10 times the acid will win!
Recommended cleaning products for enameled cast iron
Pro Tip: For stubborn stains in enameled cast iron, a paste of baking soda and water applied with a soft sponge can effectively clean without damaging the enamel.
For persistent stains:
Soak the interior of the cookware for 2-3 hours with a mixture of 3 tablespoons of household bleach per quart of water. To remove stubborn, baked-on food, boil 2 cups of water and 4 tablespoons of baking soda.
Well, to reiterate, you definitely should not use steel wool or abrasive cleaners. Instead, take Le Creuset's advice and do the following. Option 1: Fill the pot with warm, soapy water, let it soak for at least 15 minutes, then scrub with a soft brush or sponge.
You never want to place a hot pan in cold water, or fill a hot pot with cold water. That may lead to cracking of the enamel due to thermal shock. Use a soft non-metal sponge to wash your Dutch oven with warm water and a mild dish soap. Rinse and dry the pot thoroughly before putting it away.
Olive oil is a favorite for many types of cooking, but it's not ideal for cast iron. With its low smoke point, olive oil can easily burn, leaving behind a residue that can be tough to clean off your cast iron pan.
Cast iron is quite heavy in nature so a small knock can chip the enamel. Avoid using your oven as storage. Should you forget it's in there and turn your oven on a high heat, you will damage the enamel coating. After washing up your Dutch oven, dry it with either a tea towel or a paper towel.
To remove those stubborn bits, boil 2 cups of water and 4 tablespoons of baking soda for a few minutes. Then use a pan scraper to loosen the food. Follow this process with a good cleaning with soap and a scrub brush.
Abrasive cleaners can damage certain surfaces. The Pink Stuff could scratch the shiny finishes of stainless steel kitchen appliances, plated metals, enamel, and finished flooring. “Avoid using it on anything that is delicate or anything that can be easily scored or scratched,” Dickerson says.
Baking soda-water paste
No newcomer to the altar of baking-soda-fixes-everything, I next tried a paste of equal parts baking soda and water. More circular scrubbing with the rough side of a sponge ensued, and with avail: It significantly decreased the amount of cooked-on oil stains on the pan.
For everyday cleaning we suggest Ajax, Comet, Bon Ami, etc. For stubborn stains or pot marks we recommend Zud, Bar Keeper's Friend or other slightly abrasive cleaners.
You can use a gentle cleaning compound to get rid of these. If you've got a legit, deep scratch or chip that's messing with the pan's performance, there's no safe and effective DIY enamel coating you can apply that works as well as the original. Time for a new pot!
The enamel on Le Creusets and other similar Dutch ovens is delicate, and bleach that isn't properly diluted or is left on the pot for too long can wear at the enamel and dull its shine.
Enameled cast iron is a safe and versatile option for any kitchen. Its non-reactive surface, easy maintenance, and attractive appearance make it a popular choice among home cooks and professional chefs alike.
Two words: heat & oil.
The most common reason food sticks to cast iron is because the pan is simply too hot.