When I first started to help my Mom in the kitchen, she made several things very clear: recipes shall be read in their entirety before cooking, clean as you go, and stay away from her Le Creuset. The only time I did use it, I made a disaster of a baba ganoush that had me scrubbing burnt eggplant off the bottom of the pot for hours.
Fitting that I come across this compilation of advice from Chow on gentle, effective cleaning methods just for a Le Creuset. I'll take all the help I can get. What are your go-to techniques?
Fixing Your "Scratched" Le Creuset from Chow
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