If you try to clean burnt sauce and stuck meat residue right off of the stove, you’ll likely ruin your sponge on the first pass. Don’t attempt to scratch it off with steel wool or your fingernails (you want to keep those). Your first line of attack is loosening any burnt-on crud with a good old fashioned boiling. To do this, fill your Dutch oven about three-quarters full or with enough warm water to submerge the burnt food. Throw your pot back on the burner and bring it to a boil. Putting the lid on will help the water boil faster and loosen anything that might be stuck to the inside of the lid too.
2. Add baking soda to the mix
After a couple weeks of serious usage, you may start to see some discoloration, or stubborn streaks and brown staining around the inside of the Dutch oven. If your regular boiling with water method isn’t cutting through, add a tablespoon of baking soda to the soaking water per every four cups of water. Let the alkaline solution simmer for about 15 minutes with the lid on (again, so the steam can soften any stains on the lid’s interior).
I throw a sponge straight into the pot and scrub around the stained areas with a wooden spoon. This might take a bit of elbow grease but the baking soda will help lift those stains if you keep at it. You can see a faint line in the picture of where the boiling baking soda water ended and I didn’t scrub with the sponge.
Credit: Allie Chanthorn ReinmannI have not attempted to use a bleach solution yet, but America’s Test Kitchen recommends it for brightening up the interior of your enamel-finished Dutch oven. To do so, make a solution of one part bleach to three parts water and pour it into the pot. Let it sit overnight and the next day, after rinsing and washing it out thoroughly, you’ll reveal a perfectly spotless interior. As always when working with bleach, make sure the room is well-ventilated.
Tools that aren’t so helpful
Another recommendation from the good folks of the internet was trying out a melamine sponge (Magic Eraser). These can also be abrasive and dull finishes, like paint, but I tried it on a small stain with no dulling effect—but also no success with the stain, so i quickly ditched that idea.
Prevent staining
If you’ve been cooking on the stove top and plan to finish the food in the oven, always wipe down the outside of the Dutch oven before making the move. Sometimes little dribbles of fat will be chilling on the exterior and those fats can polymerize in the oven, appearing like blackened tears running down the face of your perfect Dutch oven. Carefully wipe down the outside with a paper towel or slightly soapy, damp sponge now, so the pot doesn’t cry later.
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