Whether you’re cooking on your stove top or in your oven, you need to make sure that it is properly cleaned. You can do this by using Easy peasy peasy techniques. You can also find out how to re-season your Dutch oven, as well as learn how to deal with baked-on splatters.
Dishwasher
Unless you are careful, dishwashers can damage your Dutch oven. The enamel coating on your Dutch oven can get chipped or abrasive, leaving unsightly “warped” marks.
The first step is to remove any food particles that are sticking to the inside of your Dutch oven. You can use a wooden spatula to wipe out any grease or gunk. You can also use a plastic scrubbie to clear out stubborn bits.
For stubborn stains, you can use baking soda paste. This is made of three parts baking soda to one part water. Apply the paste to the inside of your Dutch oven and let it sit for an hour. If you need to, you can let it sit overnight. Once the paste has softened, scrub it off with hot water and soap.
If you have stubborn stains that cannot be removed by boiling, you can try using white vinegar or even bleach. However, you should be sure to rinse the Dutch oven thoroughly.
You can also clean your Dutch oven by hand. It is better to do this than to place it
in the dishwasher. This is because the detergents and chemicals in the dishwasher can dull the finish of your Dutch oven. You should also avoid abrasive sponges and scouring pads. These can scratch the ceramic surface of your Dutch oven.
Re-seasoning
Depending on what you are cooking, you will need to season your Dutch oven. This will protect your cast iron from rust, and keep your cookware in top shape. It’s a fun way to add a little TLC to your kitchen.
The first step is to remove any debris or residue from the Dutch oven. Use a scrubber and a scourer to get the nooks and crannies clean. If the pan is new, be sure to rinse it thoroughly.
Next, apply the oil you chose to your Dutch oven. You can use a paper towel or a rag to rub the oil into the pan. Be careful not to let the oil become hot. The temperature should be around 320 degrees Fahrenheit.
Next, place the pan in the preheated oven and bake the oil for approximately an hour. This process helps to seal the oil in, and creates a non-stick surface.
You can also use an orbital sander to help remove any clinging particles. You may have to do this a few times until you get the results you want.
The final step is to allow the Dutch oven to cool down to room temperature. You should then use aluminum foil to cover the pot. It will make the drying process easier and will ensure that the skillet doesn’t catch fire.
Dealing with baked-on splatters
Whether you’re a die hard fan of Le Creuset or a newbie to the cast iron jug, your kitchen is bound to suffer a few burnt on bits here and there. This is where the top notch Dutch oven comes in. For example, the SMEG is made of heavy duty aluminum and is designed to deliver even cooking performance. It also boasts a non-stick coating, which makes it easier to wipe out those sticky messes.
Regardless of your preferred metal, you’ll need a bit of elbow grease and a few handy hints for best results. First, make sure your Dutch oven is cool. If not, you’ll likely end up with burned on bits all over your hands. Next, use a plastic scraper to loosen up the bits and pieces. After that, grab a scrub brush and get to work. While you’re at it, consider using a microfiber cloth or sponge to wipe up the excess mess. It’s best to do this in small batches so as not to splatter anything.
One of the more tedious tasks is actually removing the baked on bits from the pan. For this task, a combination of hot water and soap is the way to go. This is best done by soaking the pot in the mix for an hour or so.
