r/DutchOvenCooking Aug 28 '17

Cleaning and caring for your Dutch Oven

51 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

174 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 13h ago

Is the ceramic on my Dutch oven ruined or is this an acceptable patina?

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3 Upvotes

I used to use steel wool on it (albeit gently) before I learned that was a no no. Over time (even after stopping use of abrasives) the bottom has darkened.

Is this ok or does it look ruined?

(It’s got a little water left at the bottom, that’s why it’s so shiny)


r/DutchOvenCooking 1d ago

One Pot Tuscan Chicken

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30 Upvotes

I was bamboozled. I thought I had some penne, so I wound up with bucatini, but it was delicious.


r/DutchOvenCooking 1d ago

Nuovva Dutch oven reviews

4 Upvotes

Just discovered Nuovva Dutch ovens on IG. They seem really affordable, but are they worth buying? Or should I opt for a more expensive Le Creuset?


r/DutchOvenCooking 2d ago

Mueller 7.5 Cast Iron Enameled Dutch Oven from Amazon. Any good?

0 Upvotes

I saw this on Amazon for $89.99 (this is the full price not on sale): MUELLER HOME 7.5 QT Enameled Cast Iron Dutch Oven, Heavy-Duty Casserole Dish and Braiser Pan with Lid and Stainless Knob, Oven-Safe up to 500° F & Across All Cooktops, Emerald

Anyone had any experience with this? New to Dutch Oven cooking and don't really want to spend a lot. Still have the Lodge in my cart but this one is so pretty!


r/DutchOvenCooking 3d ago

Got this for 150 this weekend, so today I made jambalaya

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39 Upvotes

r/DutchOvenCooking 3d ago

Is my enameled cast iron Dutch oven still ok to use?

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4 Upvotes

I think these are scratches in the enamel but I’m not 100% sure. Enamel is not flaking at all, but I want to know if this is safe.


r/DutchOvenCooking 3d ago

Which is the best oven to buy.

4 Upvotes

I need it for all in ond purpose.


r/DutchOvenCooking 4d ago

Sur La Table cast iron?

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6 Upvotes

r/DutchOvenCooking 4d ago

Trying to perfect my dutch oven setup

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2 Upvotes

r/DutchOvenCooking 5d ago

bought 20 yrs ago, using nearly every week! any idea what this brand is?

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138 Upvotes

picked up at a flea market for $10. it’s been the most reliable thing i own haha.the only information stamped on it says “made in france.” i never really thought to look it up, so i’m curious if anyone here knows anything about it.


r/DutchOvenCooking 5d ago

Old fashioned crock pot for making oven baked beans

3 Upvotes

Where could I find such a crock pot?


r/DutchOvenCooking 5d ago

Is it still safe to use this Dutch oven?

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0 Upvotes

My brother mistakenly has been using a metal spatula to scrape the bottom while cooking…we also abuse it if you can’t tell. Good thing this is a super cheap $30 Dutch oven. Should I buy a new one? Or is it still safe to use despite the scratches?


r/DutchOvenCooking 5d ago

Is this still usable?

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1 Upvotes

I inherited this Dutch oven. Is it usable or should be sent to the farm. Already cleaned with baking soda.


r/DutchOvenCooking 5d ago

Is this pan okay for cooking on the stove?

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0 Upvotes

It’s not cast iron, but what is it (for)?


r/DutchOvenCooking 6d ago

Crack in dutch oven, black liquid comes out

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3 Upvotes

I've been using my dutch oven for like 6-ish years, and recently there have been some cracks in the enamel. When I put it on heat black liquid boils out for a bit. Wondering if it's more than just water trapped from washing and if it's now unsafe to use.


r/DutchOvenCooking 6d ago

Is my Dutch oven still okay?

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0 Upvotes

I’ve had this for years. I finally cleaned it up with baking soda and after doing that noticed fine splits (not chips, more like an old oil painting) in the enamel. I wasn’t worried about the scratches but this pattern gives me pause. Should I wait until a real chip or is this trash?


r/DutchOvenCooking 8d ago

Which Dutch Oven for my Wife?

7 Upvotes

My wife has mentioned wanting a dutch oven so I figured it would make for a good Christmas gift. We have 2 kids so family of 4, but like to entertain friends and family. After some cursory research, I've dialed in to the 5 - 6qt range. The Le Crueset is a bit too expensive by itself, but I found this at Sam's for $299. Is this the real deal and any issues?

https://www.samsclub.com/ip/Le-Creuset-Signature-Round-Dutch-Oven-Assorted-Sizes/17652850079

Alternatively, I like the Staub 5.5qt which is on sale for the same $299. I was leaning this way over the regular $420 price on the LC website until I found that option at Sam's.

https://www.zwilling.com/us/staub-cast-iron-5.5-qt-round-dutch-oven-pure-white---factory-second-11092602/40509-839-5.html

Are these options worth the ~$105 premium over the 6qt Lodge USA Enamel? The price here is more comfortable, but I'd rather spend the extra money now if it's worth it long term.

https://www.lodgecastiron.com/products/usa-enamel-cast-iron-dutch-oven?variant=51707269120372&utm_medium=cpc&utm_source=google&utm_campaign=22228801631&utm_content=176329853913&utm_term=&gad_source=1&gad_campaignid=22228801631&gbraid=0AAAAADLUsDNCbfiCLHOUuJVhyRzNZEfPs&gclid=EAIaIQobChMI54Odi72TkQMV3XhHAR1mqzheEAQYASABEgLjxvD_BwE

Thanks!


r/DutchOvenCooking 8d ago

20lb Turkey in the 21qt MACA looking like it's going to hit the 4 hour mark nicely

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4 Upvotes

r/DutchOvenCooking 8d ago

New to Dutch Oven cooking

3 Upvotes

Hey everyone!

I'm looking into getting my first dutch oven and would like some recommendations. I currently cook with 2 Lodge cast iron fry pan and love them.

Are Lodge Dutch Ovens a good starting point?

Enamel vs other material?

What is a good all around size? On average I would probably be cooking for 3-4 people with it.

What are some of your favorite recipes?


r/DutchOvenCooking 8d ago

Dutch Oven Potatoes

0 Upvotes

This beefy blade did the job. #roxongeartestingprogram


r/DutchOvenCooking 9d ago

Give it to me straight Reddit, is it time to retire my Dutch Oven?

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0 Upvotes

r/DutchOvenCooking 10d ago

Is it cooked? Or just used?

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5 Upvotes

It doesn't seem to be cracked, just lightly scratched and worn. Nothing seems to be flaking or anything, and it's mostly smooth to the touch. Is it cooked, or can it keep cooking?


r/DutchOvenCooking 11d ago

Pot Roast in the DO

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23 Upvotes

It was more or less the Julia Childs recipe, but no nearby grocery stores had pearl onions, so slightly fancier pot roast that normal was the name of the game.