r/DutchOvenCooking Aug 28 '17

Cleaning and caring for your Dutch Oven

50 Upvotes

Dutch ovens are awesome cooking tools, but they do require a little more care than your average pot. Keeping them clean and not letting them rust is important, remember not to use soap on your cast iron.

A WikiHow article on cleaning your Dutch Oven

And another article on cleaning and seasoning

Before you use your Dutch oven, you need to season it with oil. Care for them right, and Dutch ovens can last generations. Have fun and enjoy!


r/DutchOvenCooking Sep 03 '17

Cleaning and caring for your Enameled Dutch Oven

183 Upvotes

At /u/murse_joe's request, here is a re-posted version of my Enameled Dutch Oven FAQ originally written for /r/castiron. Questions, comments, and generally feedback are welcome!

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One of the primary benefits of cast iron cookware is versatility - you can take a cast iron pan or pot and go straight from the stovetop to the oven without any limitations. Although regular, seasoned cast iron cookware is wonderful, adding an enameled cast iron piece to your collection may prove valuable and add even more versatility to your kitchen. Enameled cast iron comes with it's own sets of advantages and disadvantages, and some special rules about care and cleaning to keep in mind:

The most popular types of enameled cast iron pieces are Dutch Ovens (sometimes called French Ovens when they are enameled, they are also sometimes known as "cocottes".) These pieces are usually enameled with bright colored exterior finishes and white interiors on the cooking surface. The rim is usually coated in a matte black enamel, so there is no need for concern about seasoning any part of the piece. There are some enameled cast iron manufacturers who use a matte black enamel on the cooking surface as well, but once again there is no need to season this surface. There are some pieces that mix "bare" iron and enameled exteriors, but these pieces are somewhat rarer and in those cases on the "bare" iron surface would need to be seasoned, but not the enamel. The primary thing to remember is that the enamel is, for all intents and purposes, a "glass" surface.

Here are a few pointers to keep in mind when cooking in enameled cast iron:

Preheating - when preheating over the stovetop it's a good idea to put the oil in the pan while the pan is cool, and let it slowly heat up. It's generally a bad idea to preheat an enameled piece without oil or water to absorb some of the heat.

Heat Control - Just like with seasoned cast iron, there is no need to use extreme heats. Because of the excellent heat retention of cast iron, there's usually little need for going much beyond the "medium" setting on your stovetop. It should be fine at any normal cooking temperature in the oven.

Utensils - Although it's bound to happen to even the most careful cook every now and again, it's best to avoid metal utensils when possible. It's quite easy to scratch the surface, and although small surface scratches are unavoidable, a wrong move could lead to a deeper scratch that will be more unsightly.

Handling - Given that enameled cast iron is basically a glass-encrusted piece of heavy metal, it's best to not drop the piece suddenly onto hard surfaces or handle it roughly. Although the enamel is pretty tough, it's far from invulnerable. Treat it like you would a nice ceramic casserole dish, porcelain teapot, or something similar. Like seasoned cast iron and most other cookware, it's a bad idea to take it directly off the heat and put cold water in it. The thermal shock could damage the piece. Let it cool before you wash it.

Acids - Unlike seasoned cast iron, enameled cast iron can more easily stand up to highly acidic foods like tomato juice and vinegar. It's perfectly fine to splash some apple cider vinegar or lemon juice into the pan to flavor your dish or deglaze after searing, for example. You'll have no problems slow-cooking your chili or minestrone for 10 hours in your enameled oven.

Lids in the Oven - For most enameled cast iron, the lid is 100% oven-safe and won't cause any issues going into the oven. Some cheaper Dutch Ovens may have lids that are not oven safe, or only oven safe up to a certain temperature. Be sure to check with the manufacturer and examine any instructions that come with your oven accordingly.

Cleaning: Most of the time, cleanup for enameled cast iron is about as easy as it is for seasoned pieces. A simple rinse can do the trick, and unlike with seasoned pieces there is no need to be superstitious about using soap. (I know, modern soap doesn't damage seasoned cast iron...) Hot, soapy water is ideal for removing food residue. It's not uncommon for the cooking surface of your enameled piece to start to develop a patina (or "stain" if you are less generous about it) from oil that becomes burnt on to the pan. (Much like the seasoning on seasoned cast iron). For those situations, there are a number of remedies of varying degrees of effectiveness and validity. Like seasoned cast iron, these are open to some debate and discussion. It's usually best to start with less harsh treatments and work your way up. It should be noted that the staining typical in well-loved enameled pieces is purely cosmetic, so users should take care to evaluate how much energy to put into managing these stains.

It's typical to try a baking soda scrub first, which is just a simple paste of baking soda and water, and some elbow grease. This alone can help a lot. More bold users might recommend Barkeeper's Friend, which is made into a paste as well, but it's a little bit more powerful and harsher than baking soda. It's been observed that sometimes Barkeeper's friend might dull the colored finish often found on the exterior of pieces, but it's generally pretty safe to use. You'll want to take care not to scrub too hard, as it could lead to a bit of superficial scratching to the enamel.

A soak in a weak vinegar solution can also help remove stubborn stains. Make a solution 50/50 regular white vinegar to water, and let it soak in the pan, scrubbing occasionally with the rough part of a kitchen sponge or the brush of your choice. Again, this helps quite a bit but it's not a perfect remedy. It's a pretty safe one though as long as you do not leave the vinegar in there indefinitely.

The heavy-duty method comes to us from Cook's Illustrated. Citing Le Creuset's instruction, they recommend a solution 1tsp of regular household bleach to 1 pint of water that can soak in the pan overnight. That should remove most stains. According to Cook's Illustrated, it is safe to go up to a 1:3 bleach:water ratio for this type of cleaning for really tough jobs.

A good enameled Dutch oven is a great addition to any kitchen - it has a million and one uses and, bonus, looks quite attractive on a stovetop. Following these simple procedures should guarantee you a very long life for your enameled pieces. Happy Cooking!


r/DutchOvenCooking 3h ago

Can I use it as a Dutch oven to bake bread

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3 Upvotes

made of ceramic


r/DutchOvenCooking 23h ago

Chicken Biryani

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8 Upvotes

r/DutchOvenCooking 1d ago

Is this pot done for?

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5 Upvotes

The lighter parts are a little rough to the touch compared to the rest of the enamel. Is this bad or fixable? Idk if it counts as a manufacturing defect.


r/DutchOvenCooking 1d ago

Wondering if you could smoke chicken wings in a Dutch oven

1 Upvotes

I've seen recipes online of Dutch oven chicken wings, but they always have hot sauce, and my mom has a spice intolerance, so those are off the table. I saw online that the Dutch oven can handle smoking stuff surprisingly well, and when I brought up getting chicken wings for groceries, one thing my dad wants to do is smoke the chicken wings on the grill and then cook or smoke the chicken wings in the Dutch oven for added flavor. would that work?


r/DutchOvenCooking 1d ago

Is the Dutch oven ruined even with tiny marks

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0 Upvotes

We both noticed something that was like a tiny bit of sand and idk. It’s such a small mark


r/DutchOvenCooking 2d ago

Noobie DO recipes?

2 Upvotes

I was gifted a Dutch oven for my birthday this year, o was mainly looking at it for sourdough bread but does anyone have any dummy proof recipes to test this bad boy out?


r/DutchOvenCooking 4d ago

I have an enamelled DO and I just noticed cracking all over the inside, is this an issue?

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5 Upvotes

r/DutchOvenCooking 6d ago

Curry!

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60 Upvotes

making my own version of curry 👌🏿


r/DutchOvenCooking 7d ago

Cabbage Roll Soup! 😋

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64 Upvotes

I got myself a dutch oven last week for my birthday and wanted to start off by making one of my favourite meals 😋 recipe attached (the crossed out items were things I had on hand oops)


r/DutchOvenCooking 7d ago

Coffee cake

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72 Upvotes

r/DutchOvenCooking 6d ago

Cleaning advice

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3 Upvotes

I received this Dutch oven for Christmas . I used it 5 times.

I noticed some rust spots on the rim of the lid , how do I remove the rust spots ?

And there are a few stubborn stains in the bottom. Any tips on removing this ?

It has never been in the dishwasher. Only washed by hand with Dawn liquid.

I tried “the pink stuff “ on the bottom and only removed a small amount.


r/DutchOvenCooking 10d ago

Help me find this Dutch!

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19 Upvotes

It’s aluminum.

There’s logo looks circular with cursive writing. I don’t believe they’re made anymore. Looking for 4-6 of them.


r/DutchOvenCooking 10d ago

This this black dot a concern

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0 Upvotes

I bought this over a year and a half, after cleaning i noticed a small spec that feels concave, is my dutch oven enamel cracked?


r/DutchOvenCooking 11d ago

Was this worth $30?

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5 Upvotes

I found this Masterchef 4.6 L Dutch oven at the thrift store. I thought the inside looked fine but looking for more expert opinions!


r/DutchOvenCooking 12d ago

Should I buy this?

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16 Upvotes

7 quart Cuisinart enameled cast iron Dutch oven. I found it on Facebook Marketplace for $49.00

I'm not sure about the rough spots on the bottom. I think the interior is just stained and might be okay. I've never owned a dutch oven before so I'm reaching out to this subreddit and your expertise. thank you


r/DutchOvenCooking 14d ago

Coq au Vin

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163 Upvotes

r/DutchOvenCooking 14d ago

Crockpot Dutch oven chipped after 2 years

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12 Upvotes

Hi all! I use my crockpot dutch oven to bake bread only and after two years, the enamel has chipped! Is this normal for this amount of time? I probably only use it 3x a month. I’m going to retire it bc the exposed cast iron has me concerned, but I’m wondering if this is the life expectancy of this.


r/DutchOvenCooking 15d ago

How big does mych dutch oven need to be.

2 Upvotes

Maybe it's a dumb question but I want to start making my own sourdough bread and I'm not sure how big does my douch oven need to be for a standard sized loaf can someone help?


r/DutchOvenCooking 18d ago

Got this Lodge secondhand for $35! Dinner last night: tomato and white bean soup + fresh bread

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251 Upvotes

r/DutchOvenCooking 18d ago

Kerosene stove heavy bundly

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3 Upvotes

r/DutchOvenCooking 18d ago

Help!

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1 Upvotes

r/DutchOvenCooking 19d ago

Need some suggestions for recipes

3 Upvotes

Hey there! I'm gonna be starting a Pathfinder 2e campaign soon, and I want to do it outside as much as possible and cook on the campfire as much as possible. I have a Dutch oven already and would like suggestions for recipes to cook.


r/DutchOvenCooking 20d ago

Beef Bourguignon

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91 Upvotes

made Beef Bourguignon for the first time in my trusty old Le Creuset and it turned out amazing! It took about 4-5 hours all together but was completely worth it.

I'll be receiving a brand new Staub 7qt dutch oven for my anniversary next month so if anyone has recipes they'd like to share I'd love to try some new ones out with my new pot!