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Vegetable oil or cast iron conditioner
Steps:
Cool the Dutch Oven
Allow the oven to cool completely before cleaning. Pouring cold water into a hot cast iron pot can cause it to crack.
Rinse with Hot Water
Rinse the Dutch oven with hot water to loosen food particles. Avoid using soap, as it can strip away the seasoning.
Scrub Gently
Use a stiff brush or non-abrasive sponge to scrub away food residue. For stubborn spots, sprinkle kosher salt into the pot and scrub with a sponge. The salt acts as a gentle abrasive.
Dry Thoroughly
Immediately dry the Dutch oven with a clean cloth or place it on the stove over low heat to ensure all moisture evaporates. This prevents rust.
Re-Season if Needed
If the surface looks dull or dry, rub a thin layer of vegetable oil or cast iron conditioner onto the interior and exterior. Heat the pot on the stove or in the oven at 375°F (190°C) for 1 hour to restore the seasoning.
Cleaning an Enameled Cast Iron Dutch Oven
Enameled Dutch ovens are coated with a smooth, non-reactive surface, making them easier to clean and less prone to rust. However, they require care to avoid chipping or scratching the enamel.
What You’ll Need:
Warm water
Dish soap
Soft sponge or cloth
Baking soda (for stubborn stains)
Plastic scraper (optional)
Steps:
Let It Cool
Allow the enameled Dutch oven to cool before cleaning to prevent thermal shock, which can crack the enamel.
Wash with Soap and Water
Use warm water and a mild dish soap to clean the interior and exterior. A soft sponge or cloth works best to avoid scratching the enamel.
Tackle Stubborn Stains
For tough stains, make a paste of baking soda and water. Apply the paste to the stained area, let it sit for 15 minutes, and gently scrub with a soft sponge.
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