Any Home Bakers Here?

Thought I'd post this here for those with cast iron enameled pots, and might find this useful. It may be common knowledge, but wasn't to me. :confused:We have a large 8 quart Dutch oven pot that I use for pretty much everything. I make a lot of soups and sourdough bread, and cook beans and chicken in this pot, so it has suffered almost daily usage since we got it two years ago. Because of this, when I noticed that the sides were stained and the bottom was seemingly pitted, I assumed it was no good for anything other than baking bread in. So I did that for a few weeks, while contemplating purchasing another for my usual cooking. Hadn't pulled the trigger yet thankfully, when I saw a hack somewhere on the internet and cross checked it against Lodge's care instructions. Turns out, you can gently scrub your pot with a little bit of baking soda, warm water, and dish soap, and it will lift pretty much every stain or stuck on piece of food out with a little time and elbow grease. It worked like magic! I had been washing this pot for probably a year, thinking I got everything out, when this entire time the "pitting" was burned on food! (Keep in mind, this was also extra cooked on from baking bread. It's a miracle it even came out!) Anyway, no before, but here's the after. It took probably 45 minutes to get to this point. Sill a bit stained from black beans, but no more residue!
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