How to Clean Your Dutch Oven (Without Ruining It)
In addition to eating healthier, the start of a new year is a great excuse for decluttering, spiffing up, and organizing your workspace. All week long, we’ll be giving you tips for making sense of the most important room of the house: the kitchen. Welcome to Clean Sweep.
Dutch ovens are winter workhorses: braising meat for hours, stewing stews, and turning bits and bobs from way back in our fridges and pantries into cozy soups that can last us a full week. They’re an investment, too: those enameled cast iron Dutch ovens made by Staub, Le Creuset, and the like will cost you a few hundred dollars, easy. If you treat them right, though, they’ll last decades. (Warning: Your kids might start to think of them as inheritance. They can get their own.)
Cleaning your Dutch oven correctly is super important, as you don’t want to scratch that precious enamel that evenly sears your meats and perfectly caramelizes your onions. And you don’t want leftover scraps of last night’s dinner getting swirled into this evening’s caramel sauce. The good news is, that enamel is pretty resilient—unlike with cast iron, crusty bits are less likely to adhere to it with an unrelenting grip. But there still may come a time when you need to deep clean your Dutch, like say, the start of a new year. Here’s how it’s done.
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