To clean a Dutch oven, especially an enameled cast iron type, follow these steps:
- Always allow the Dutch oven to cool to room temperature before cleaning to avoid cracking from thermal shock.
- Use warm water, mild dish soap, and a soft non-metal sponge or nylon brush to wash the interior and exterior by hand. Avoid metal scrubbing pads or abrasive cleaners that can damage the enamel.
- For stuck-on or burnt food, soak the Dutch oven in warm soapy water. Alternatively, fill it with warm water and add a tablespoon or two of baking soda, then simmer for about 8-10 minutes to loosen residue. After soaking, gently scrub and rinse.
- If stubborn stains remain, make a paste of baking soda and water or use a mix of half vinegar and half baking soda, apply it to the stained areas, let it sit for up to 20 minutes, then scrub and rinse.
- Dry the Dutch oven thoroughly before storing to prevent moisture damage.
Enameled Dutch ovens do not require seasoning like traditional cast iron, can be washed with soap, and are generally dishwasher safe although hand washing is preferred to preserve the enamel finish.
