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What's the best way to clean a VERY burned bottom of a Le Creuset pot?

5d9bcaf3 068f 4dd0 a694 264bf1c59d48  photo

I couldn't resist the bargain bags of apples at the farmer's market and so my wife and I came home with 40 pounds of apples to make our last batch of apple sauce for the season.

Probably because they had been stored so long and probably because they only had 3 varieties of apples on close-out sale, this batch behaved very differently than in the past. Not only is the flavor not as complex (I usually use as many varieties as I can in equal proportion -- as many as 15 kinds. I just walk down the row at the farmer's market taking 5 of each kind of apple) but it's thicker and pastier...

...but that's neither here nor there. The real problem is the burned on spot on the bottom of the pot. Black, black, black. I soaked it overnight. I scraped it with a sharp edged short-order cook spatula. I scrubbed it with a Dobie sponge and Barkeeper's Friend... and yet there's still quite a bit left.

So, how do I clean my beloved massive 13.25 quart Le Creuset pot?

While Peter no longer works for Food52 he still thinks up ways to make the website better.

asked about 5 years ago
82 answers 266319 views
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aargersi

Abbie is a trusted source on General Cooking.

added about 5 years ago

Try simmering some white vinegar in there and give it a little wooden sppon scrub now and again. Then when that doesn't work try salt / lemon / ice and swish it around (waitress trick for burned coffee pots) and when I say swish I mean put your back into it!

Good luck! Stupid apples.

F8c5465c 5952 47d4 9558 8116c099e439  dscn2212
boulangere

Cynthia is a trusted source on Bread/Baking.

added about 5 years ago

And add some baking soda to the white vinegar. Be patient, this is going to take a while. And how do you think I know that?

549d9fb3 53ef 4170 b68e 8bae2e055be7  dsc 0048b
added about 5 years ago

Maybe some of these suggestions will help you...

http://www.food52.com/foodpickle...

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added about 5 years ago

Barkeeper's Friend didn't work? Oh no! I had high hopes for this product which has worked fine for us so far......I'm going to follow this to see if you find a solution, good luck!

4798a9c2 4c90 45e5 a5be 81bcb1f69c5c  junechamp
ChefJune

June is a trusted source on General Cooking.

added about 5 years ago

I'm nodding my head in agreement with both of you, and rolling my eyes. haven't we all been there at one time or another? ;)

E29013c2 3e90 48ab b297 41e445e1e562  sunshine small
Peter

While Peter no longer works for Food52 he still thinks up ways to make the website better.

added about 5 years ago

Barkeeper's Friend ALWAYS does the trick with a Dobie sponge on my All-Clad stainless steel. Alas, not on the enameled cast iron Le Creuset. I'm excited to try all these other solutions though!

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added about 5 years ago

i just took some BKF to my le Creuset pot yesterday and made major headway. not perfect, but helped a lot. it does require some SERIOUS elbow grease, however.

8a5161fb 3215 4036 ad80 9f60a53189da  buddhacat
SKK
added about 5 years ago

I am in a hotel and not my kitchen so excuse me for not having the exact names. Mr. Clean has a plain white sponge called Magic Erasure (something like that). When you use it, the material kind of disappears. The point being it cleans without scratching. I have used it with success on my broiler pan and other stained things.
Cost about $2.50 for 2 (I think).

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added about 5 years ago

The best thing I've found is soaking the pan overnight with baking soda and hot water. Scrub the pan in the morning with a dish brush and repeat if necessary.

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added about 3 years ago

I just used this method to get off the awful black crust caused by an applesauce event similar to the one that began this thread. Thanks for the solution!

2269774e 64e7 47ec 8fb3 d6fb03cce199  debbykalk photo
added about 5 years ago

I agree with everyone who says to keep trying. I over-baked a batch of onions into a miserable black crust in a brand new dutch oven and was sure I'd ruined it. But after a few days (!) of rounds of boiling with vinegar and water and working at it gently but in a determined way, the muck eventually began to give way. The pot is now a little seasoned-looking and works just fine. I think the answer is that it takes endless, zen-like patience but it will work eventually.

Fc23ea4b 9ae1 494e 8a6f ba43f6488062  me by barbara tyroler
added about 5 years ago

You've gotten all the suggestions I could offer, so please accept my sympathies. After you've done your best, call it seasoning and keep using it?

B8c85549 23af 4014 8234 ae1da9266ce9  burnt offering
added about 5 years ago

If it makes you feel even a little less bad, one of my favorite pans is one my Mom gave me, that still has the ghost of many individual rice grains seared into it. Pan performs fine, but nothing will make the ghosts go away. I've learned to live with them, and would miss them in the bottom of my pot now. It has character.

F8c5465c 5952 47d4 9558 8116c099e439  dscn2212
boulangere

Cynthia is a trusted source on Bread/Baking.

added about 5 years ago

Burnt Offerings, I've got one of those too.

84baef1b 1614 4c3d a895 e859c9d40bd1  chris in oslo
Greenstuff

Chris is a trusted source on General Cooking

added about 5 years ago

What a lot of stories in this thread. Peter, I think that most everyone at Food52 has had a similar disaster and felt we've ruined out Le Creuset, only to finally recover it. Burnt Offerings really brought it home to me--my mother had a huge collection of Revere Ware. Over the past almost 60 years, I've seen it destroyed, piece by piece, often with those rice grains seared into it. I still have a couple pieces, but they could never survive an applesauce adventure. Be happy that your pot is of thicker stock and will recover! Let us know what finally worked.

67544da8 1862 4539 8ec8 2d9dfc2601bb  dsc 0122.nef 1
added about 5 years ago

Use Dawn Power dissolver (it comes in a blue opaque bottle). Just spray on , leave in a place inaccessible to lil kids for ~ 1 hr & then just practically wipe it off

67544da8 1862 4539 8ec8 2d9dfc2601bb  dsc 0122.nef 1
added about 5 years ago

This is what I'm referring to, I've had it erase years of hard greasy build up just washed away.. It used to be available in grocery stores, but this was bought from soap.com.

7e16e318 c176 4161 91e8 f08a36c54295  dawn 002

Fff96a46 7810 4f5c a452 83604ac1e363  dsc03010
added about 5 years ago

aargersi, you cracked me up. "Stupid apples." Sounds like something I'd say.

I'm glad to be in such great company.

67544da8 1862 4539 8ec8 2d9dfc2601bb  dsc 0122.nef 1
added about 5 years ago

With you Betteirene ...That's right, I'd scold the apples too!

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added about 5 years ago

For my Creuset, I use dishwasher detergent. Make sure you buy a brand that contains enzymes (you have to read the ingredients on the label). Dissolve the detergent in hot water and let the pan soak overnight. It always works for me.

Fbb5d4e9 1192 4575 a760 ade7fd0ab296  niki
added about 5 years ago

Barkeeper's Friend always works for me!

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added about 5 years ago

dmbaer's method always works for me. It softens the burnt on crud and makes it much easier to scrub off - whether LC or stainless cookware.

E29013c2 3e90 48ab b297 41e445e1e562  sunshine small
Peter

While Peter no longer works for Food52 he still thinks up ways to make the website better.

added about 5 years ago

Thank you everyone for the wide array of ideas. Last night I tried the boiling vinegar and baking soda and... no dice. Absolutely no easier to remove what's burnt on.

Tonight I'll try to make time to try the dishwasher soap ('cause I have it handy) and if that fails, next I'll try the hydrogen peroxide (which will require a quick trip to the drug store).

One question though. I've banned the green nylon scrubby sponges from our kitchen as it wreaks havoc on the stainless steel. I use the yellow sponges with the with nylon nets -- Dobies.

Are those green scrubbies ok to use on Le Creuset? Or will they scratch it up?

2269774e 64e7 47ec 8fb3 d6fb03cce199  debbykalk photo
added about 5 years ago

Are you leaving it to soak overnight? Also, have you tried putting it in the oven with water and an agent such as baking soda? It might release easier if hot. I think the key is to keep letting it soak without interruption. And, maybe instead of trying any other remedies, you should contact Le Creuset: http://www.lecreuset.com....

0f493ab9 068f 4498 ba2c 95c992214d52  sit2
Sam1148

Sam is a trusted home cook.

added about 5 years ago

Good luck! I've used the green scrubbies but then again my LC is about 20 years old..and has it's share of ware, the enamel is still fine. Just stained a bit from use. However with the Hydrogen Peroxide you shouldn't have to scrub much and the yellow net sponge should work fine. You might have to repeat the HP method as once it reacts with the carbon, it'll give it's all and you reload with fresh. Only takes about a half hour or less. A few mins boil and a few mins simmer. You'll see it start working and lifting off the crust.
It really only works well on "Crusty" carbon that's bonded to the pan. Rinse and repeat.

D28059b5 c98f 46a9 8311 e6c5018338c7  fb avatar
added about 2 years ago

I tried this method after I burned tomato jam to my new LC, and pieces of my enamel came off. Not enough to revel the metal cast iron, but it made the enamel thin and puckered. I am really disappointed; has anyone else experienced this problem?

0f493ab9 068f 4498 ba2c 95c992214d52  sit2
Sam1148

Sam is a trusted home cook.

added over 1 year ago

I have a 10 inch sautee pan that has a 'bubble' and crack in the enamel and the waves you describe. I've never had to use the HP method on that pan. So that never had the treatment.
It just Bubbled with use. Maybe your pan was bubbled when it was burned dry and then revealed when clean. I'd contact LC as they have a lifetime warranty. I called and got a RMA for mine..but well...keep forgetting to pack it up and ship it.

0f493ab9 068f 4498 ba2c 95c992214d52  sit2
Sam1148

Sam is a trusted home cook.

added about 5 years ago

BTW: When I say "BOIL" it's not really boiling in the traditional sense. Just heat until you see bubbles reacting with the carbon bits. It should only bubble on the parts that are crusted. Hope this helps!

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added about 5 years ago

so...Is it clean yet?

E29013c2 3e90 48ab b297 41e445e1e562  sunshine small
Peter

While Peter no longer works for Food52 he still thinks up ways to make the website better.

added about 5 years ago

For those looking for a Le Creuset update... I tried Sam1148's hydrogen peroxide method and... not sure yet. I simmered it a good while, added the baking soda, it foamed plenty. Didn't try to scrub it clean yet as I got distracted by cooking the beet chips shown below.

I'll scrub tonight. Stay tuned!

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aargersi

Abbie is a trusted source on General Cooking.

added about 5 years ago

Well the beet chips look fabulous! We are all keeping your poor pot in our thoughts :-)

0f493ab9 068f 4498 ba2c 95c992214d52  sit2
Sam1148

Sam is a trusted home cook.

added about 5 years ago

I'll keep watching. Sometimes it takes another treatment as the H202 gives up it's power pretty quickly, and it needs heat to start the reaction and keep it going. Otherwise it just sits there doing nothing.
Hope everything works fine you.

B8c85549 23af 4014 8234 ae1da9266ce9  burnt offering
added about 5 years ago

Peter - did you try commercial spray on oven cleaner? The inside of ovens is often enameled, and that stuff is designed to break down carbon. Spray it, cover it, and let it rest overnight.

E29013c2 3e90 48ab b297 41e445e1e562  sunshine small
Peter

While Peter no longer works for Food52 he still thinks up ways to make the website better.

added about 5 years ago

All, so sorry for the lack of updates on the state of my pot -- I've been BUSY for the last 2 weeks wrapping up the Whole Foods site we launched yesterday. (In case you missed it, here's the announcement: http://bit.ly/eowFxx and here's the site: http://bit.ly/fhVW3c )

Anyway, the pot is doing a lot better. Not perfect -- and my impatience may have damaged the pot to some degree -- but better.

First I tried simmering vinegar and baking soda. No real help. Then I tried simmering hydrogen peroxide and baking soda. Not much better. Then I went soaking it overnight with an inch of water and a pile of powdered cascade covering the spot. I'd then scrub it with a green nylon scrubbing pad. (The white mesh covered, yellow Dobie-brand sponge that's so good on my stainless steel was useless.)

After two successive 24 hour long rounds of this Cascade treatment the spot is 95% better. No black. No raised areas. Just some light brown.

Unfortunately I think the green nylon scrubber did a number on the enamel. While the walls of the pot are glossy smooth to the touch, the affected area feel... not rough, but not glossy. More like running your finger over a piece of paper instead of a piece of glass. :-/

Let's hope that the newly "rough" area doesn't become a regular trouble spot and I'll try the oven cleaner next to see if I can return it to a shiny white.

Finally, thanks for all the suggestions and the patience in waiting for the round-up.

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added over 1 year ago

Use a razor blade like the one used for a glass cooktop. The burned food will come off easily.

Fbb5d4e9 1192 4575 a760 ade7fd0ab296  niki
added about 5 years ago

You should still try Barkeepers Friend... It has removed all my stubborn stains, plus it's great for removing those annoying grey scuff marks that appear on your sink!

0f493ab9 068f 4498 ba2c 95c992214d52  sit2
Sam1148

Sam is a trusted home cook.

added about 5 years ago

Thanks for the update peter! The H2O2 method, only removes high carbon crusts. As a first line 'save' . It doesn't to anything for stains on enamel.

As for your Pot. Don't worry too much. I have a LC that's 20, (probably closer to 25 years old now). The bottom is stained and a bit brown. I would think scrubbing more with more harsh things might cause more harm to the finish than good..just to remove stains. Only for surface 'bumps' of burned on carbon.

Oh, it looks pretty when new. But with use, even the most diligent cook will have some stains after years of use. For the LC it, IMHO, it's just visual. Doesn't effect the performance. (unless there's something bumpy in there). Stains are just visual problems. You should see my 25 year old wok.

But for the LC. You do run the risk of removing the stain..and removing the coating with harsh scrubbing chemicals etc. The stain is a 'character mark' of used and love pan.

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added almost 5 years ago

thank you thank you! I just tried the hydrogen peroxide and baking soda and it worked like a charm. I can't believe it worked so well! I just used a wooden spoon to 'scrub' the gook out and it's stained, but as good as ever.

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added over 3 years ago

I found this thread when searching google for help with the exact same problem. I'm a newlywed with my brand new beautiful mustard yellow Le Creuset stockpot. I went apple picking and just couldn't wait to make applesauce for the first time in my new kitchen with all my new stuff. Same big black scary char. I have made applesauce so many times in my moms old pot but this demon char, mine eyes had never beheld.

Before doing any reading on the matter, I just let it soak in plain h2o overnight. Then in the morning I did my research and found this. So after haring all your responses and a couple from my mom too, first I dumped the water out of my soaked pot, then poured about a cup of baking soda on it and let it sit for a couple minutes. Then I put in some water filled about a third of the pot, and put it on the stove to boil for about an hour and a half. Mad myself some French toast, found out there is tons of other fun stuff to read on this website, and then drained the water. Most of the char had bubbled off the bottom. I used the little brown square that comes with pampered chef baking stones to scrape off the parts that didn't pop off and they came up with no elbow grease to speak of. I'm glad your pot is okay now, and so is mine, thanks to your research! New readers try my method. No damage and very little effort!

A65604ed 5f7f 4e90 b4fc d3def6288bd5  screen shot 2011 06 30 at 11.52.36 am
added over 3 years ago

I agree with the dishwasher detergent suggestions, but I do it differently, with excellent results: Put a generous scoop of detergent into pot, along with a squirt of dishwashing liquid. Fill pot with water, and boil for 15 minutes. Cover and leave overnight. Next morning, if not all gone, and it often is, use BKF as a touch up. If super-bad, repeat. This works on any kind of burned pan or casserole dish.

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added over 3 years ago

I work at a kitchen store, and asked our Le Creuset rep the same question last week to help with my burnt pot:

"Use a laundry detergent (like Tide or another brand with enzymes) mixed as one part detergent to three parts water in order to fill the vessel. Boil for 5-7 minutes. Allow the vessel to cool, then use a nylon or plastic scrubby as needed.

After cleaning, coat the interior lightly with white vinegar on a soft cloth or paper towel. This helps return some of the sheen back to the glaze. The longer the vinegar stays on the enamel, the more of the sheen it will return. Your vessel can be stored with the vinegar on it until next time. Wash and dry before using."

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added over 3 years ago

I just tried the laundry detergent method offered up here and Voila! It's taking all the cooked on, stuck and yucky and burnt sweet potato casserole off the bottom of my gorgeous red casserole! Used about 3 tablespoons (heaping) of Gain powdered detergent, boiled for about 5 minutes. Tested it by scraping with a wooden spatula...bits on hard, black cooked on disgusting mess are boiling to the surface or the little bit of water I added to cover the bottom completely. I scraped a bit more now letting it soak. Looks like success at last! And just in time for Thanksgiving, which is the last time I used this particular dish

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added about 2 years ago

OMG this worked! I put a few tablespoons of laundry detergent and water in the pot and brought it to a boil. I let it boil 5 minutes and then let it sit for a while. All the burnt on stuff came off easily with a little scrubbing and scraping of a fingernail. I am now trying it on the outside of my Le Cruset pot where black stains have resisted all other treatment.
Thanks for the great tip.

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added over 3 years ago

Ugh, lots of typos above...next I'll coat with vinegar as suggested by frausimon , and move on to my dutch oven. Yes, I did the same thing to that one as well. ;-)

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added about 3 years ago

Hi Arety, pedagogue typographist cooking journalist Mick here. Just taking a look at your last post there, the one raising the issue of "typos" in other peoples posts - let's see... OK, no space between three full stops and the word "next" then only one space after the full stop (what Americans call "period") and then a rogue space after "frausimon" before the comma. Suffice to say, there are three "typos" in your own text. Not entirely sure about ending the passage with the unusual juxtaposition of a semicolon / en dash / singular parenthesis. Maybe you might want to take a look at your own work, before making rash, and somewhat misjudged comments about others.

1d0d675a 5598 44a5 865e 32730d2a1273  186003 1004761561 1198459 n
added about 3 years ago

By the popularity of this question and answers it sounds like a lot of us have forgotten a pot on the stove and burned a really bad. When all else fails, I spray a little oven cleaner on the spot and that usually works. Be careful and use it where there is really good ventilation and be sure and wear rubber gloves.

4f98639e b8b3 42cd 9b01 ec8a503c5fdd  2010 09 15 14.22.07
added about 3 years ago

Loved re-reading this and remembering similar adventures with my own Le Creuset. I like to put a lot of hot water, really hot, even boiling, into the pot to cover the stain, then a tablespoon or two of chlorine bleach. Let it sit for an hour or two. The blackened areas just float away and stains disappear. Be sure to rinse well and let others know that there is BLEACH in the pot and not just water during the soak!

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added about 3 years ago

Mick - She was commenting on her own post that she wrote previously. No need to be so harsh. Please review all the information before spouting off on a soap box. We are all supposed to be here to help each other, not berate them.

1d0d675a 5598 44a5 865e 32730d2a1273  186003 1004761561 1198459 n
added about 3 years ago

Actually, I have a secret weapon for cleaning the most burned on food...my Portuguese Water Dog, Floozy(named by my husband) who has some kind of talent for scraping pots clean. She diligently works until it looks like new. Just a little follow up soap and water and the enamel sparkles once again!

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added almost 3 years ago

a friend told me to try soft scrub and it works really well on dark stains on he enameled cookware. I don't know how it will do on a tough burn. (the squeeze bottle soft scrub works better than the spray.). my Le Crueset is now creamy white again. good luck! the magic eraser suggestion is a good one, but it may take off some of the enamel so be careful.

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added almost 3 years ago

I love it when people recommend using vinegar and baking soda. Vinegar is an acid, and baking soda is a base, but the bubbles, ooh the bubbles! are so impressive when you mix the two, you forget that you are trying to clean a product with salt water.

I would suggest using industrial-strength lye. Reacts with carbon in a lovely way. Keep out of the reach of children. And when you're done, you can neutralize it with some vinegar -- see the pretty bubbles!

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added almost 3 years ago

This solution isn't open to everyone, but.... If you have a pyrolytic self-cleaning oven (heats itself up to around 500 degrees....) then put the encrusted Le Crueset cookware in before running the cleaning cycle. The burnt on crud will be reduced to ash and the pan will be left gleaming. Ask around to see if you know someone who has one.

1d0d675a 5598 44a5 865e 32730d2a1273  186003 1004761561 1198459 n
added almost 3 years ago

Hmmm...years ago I put some Caphalon in my self cleaning oven and yes, indeed, it came out looking like new. But...I had actually annealed the metal and it became very pitted and ugly with use.

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added almost 3 years ago

I certainly wouldn't recommend it for Caphalon which, as I understand it, is annodised aluminium. I was assuming that the questioner meant the cast iron Le Crueset range (cast iron has a melting point almost twice as high as aluminium and much higher than that produced by the oven). I use this method to clean my Le Crueset grill pan and it hasn't caused any damage to either the interior or exterior surfaces.

B9158d7a 0bba 45f6 aa98 4317842d1548  chef emily
added almost 3 years ago

I just used vinegar and baking soda, soaked it for 15 minutes, then scraped the burned-on food with a wooden spatula to clean as much as possible; then used a green scrubbie to clean up the rest. It WORKED!

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added over 2 years ago

Wet the bottom of pan (no standing water, just wet) then pour salt all over surface liberally. Let sit overnight, then add about an inch of water, bring to boil & simmer for a while. Let cool till handle-able, and scrub. May need to be repeated several times. I'd be careful of harsh cleansers, may damage finish further. Good luck!

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added over 2 years ago

THANK YOU, THANK YOU, THANK YOU. The hydrogen peroxide/bicarbonate of soda treatment saved my pot. Had tried everything else without success. Thought I'd give it one last shot with this treatment, though I didn't have much hope. Was amazed to see it lift the carbon when nothing else had shifted it. A bottle of hydrogen peroxide is so much cheaper than a new pot. Try this!

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added over 2 years ago

Soaking in bleach and water removes any discoloration. I have LC dutch ovens I have been using for over 30 years. But the roughness will remain, I have not found anything else that will bring back that smooth finish. For just burned on food I boil the pot with baking soda and let sit, that takes out any burned food particles. The discoloration comes out with bleach and absolutely no scrubbing. Good luck.

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added almost 2 years ago

Bar keepers Friend

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added almost 2 years ago

When that happens to me I put vinegar in it and let it stay like that. For a couple of hours.
Hope this helped!

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added over 1 year ago

Start with some non-harmful methods first like soaking the Dutch oven in soap water overnight. If that doesn't work, add some cleaning agents like baking soda, the Le Creuset cleaner, etc. This site lists some very useful cleaning options to clean LC ovens. http://www.cookwareinsider...

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added over 1 year ago

Use a razor blade like the one used on a glass top stove. The stains will come off easily.

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added about 1 year ago

Hi Peter -
I tried to warm up some cooked canned red cabbage in my little stainless steel travel percolator.
I realized immediately that this is not possible, and removed the cabbage - but I couldn't get rid of the burnt-on, caramelized sugars.

Two days ago, I wanted to remove the calcium deposits, and added 2 heaping tablespoons of pure citric acid to the pint of cold water in the travel percolator- brought the water to the boiling point - turned it off - and after a few moments, not only the calcium deposits were gone, but also the terribly burnt-on sugars had completely disappeared!!
I am absolutely thrilled!!
This is an absolutely amacing discovery!

I don't know if that would work for enamel, too - but it might!

Kind greetings -Ursula.

(I think we need Alton Brown to explain that all logically...)

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added about 1 year ago

Don't worry, since he asked the question 4 years ago he either cleaned it or tossed the pan out by now.

0f493ab9 068f 4498 ba2c 95c992214d52  sit2
Sam1148

Sam is a trusted home cook.

added about 1 year ago

Don't use Citric Acid with Enamel cookware.

I normally use it to clean the dishwasher. One time a load had soap scum leftover..and I put in abut 1/4 cup of Citric Acid. Without removing the pans that the soap residue.

Well, it got off the soap residue...but it also etched a La Creuset pan...the shine is dull, and it feels 'powdery/rough' to touch. The non-stick surface inside the pan is similarly damaged.

Granted it was big dose of Citric Acid...but I'd stay away from it when it comes to Enamel.

Be26f65e 07c4 4e8d ad06 43df5ad0c1df  fb avatar
added 11 months ago

I boiled some water and add in some citric acid and leave overnight. Next day the whole piece of burnt is removed.

0429ac74 3511 4859 a027 f54dd7e9f90f  6 14 4 053
added 11 months ago

Dawn Power Dissolver

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added 9 months ago

If it's hard like concrete don't mess about with baking soda, lemon juice, vinegar etc. Soak it with some hot water for a while and then give it a good talking to with oven cleaner! If you are cleaning a glass or ceramic casserole dish DO NOT SCRUB IT WITH SOMETHING THAT WILL SCRATCH IT.

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added 6 months ago

Can anyone advise of the concentration of hydrogen peroxide required? Some of the higher concentrations come with danger warning due to flammability and potential to harm if consumed at certain dosages (much less harmful at lower concentrations but is it at all effective?)

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added 6 months ago

i found white vinegar on a simmer with some baking soda tossed in and allowed to sit did the trick. i did it twice and each time let it sit for a few hours but it made my 40 year old le creuset look like new

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added 6 months ago

I recently talked with Le Creuset about cleaning the enamel on their cast iron cookware:

Enamel is a glaze that is mainly made of ground up glass.

Usually, first a ground-coat is applied and fused onto, which ensures that the basic enamel firmly adheres to the surface of the product (the cast iron, at Le Creuset's).
Then a cover-coat is melted and burned onto, and finally the vibrant color coating.
The temperatures for fusing the coats range from 1470 - 1740 ° F/and 1110 - 1470° F for the color-coat.

The exact composition of an enamel coating varies slightly -- every company has their very own formulation. But it is always made from glass, and contains glass-forming oxides like natrium oxide/kalium oxide/silicon dioxide.

All surfaces that are made of natrium oxide/kalium oxide/calcium oxide (as for instance also marble and granite) are sensitive to acids: they are not acid-resistant.

I was assured however by the Le Creuset customer care that the enamel that is used to glace their cookware DOES tolerate vinegar and also citric acid, as these are natural acids, and are kind of 'moderate' in their acidity.

???? ???? ???? As one friend on Food52 (Sam) has reported that his Le Creuset pot got ruined after he ran it through the dishwasher together with a citric-acid decalcifying agent: I would not add more than 1 or 2 tablespoons of citric acid to 1 - 1½ inches of water for enameled cookware. (It works like absolute magic on stainless steel pots -- bring the water and the citric acid to a boil, let boil for one minute with the lid on, and check.)

???? ???? ???? This is what the Le Creuset customer care said advising me how to clean their enameled cast iron cookware (burnt-on, protein-containing or caramelised deposits, soot, oil are alkali-soluble):

1. Add 2 tablespoons of baking soda into the pot with about 1 inch of water (baking powder works also, he told me, but his preference is baking soda).

2. Bring to a boil.

3. Take off the heat, cover with a lid, and let sit overnight.

4. On the following day, scrub with a NYLON brush if the deposits didn't come off yet.

???? These are videos on YouTube that also show how to clean the Le Creuset cookware (put in browser address bar: how to clean enamel cookware Le Creuset YouTube -- or paste the links below into your browser address bar):

http://m.youtube.com/watch...
(hydrogen peroxide & baking soda)

http://m.youtube.com/watch...
(this is in Japanese, but the pictures show exactly how to do it)

Kind greetings, and a Happy Thanksgiving and Blessings to all -
Ursula

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added 6 months ago




I recently talked with Le Creuset about cleaning the enamel on their cast iron cookware:

Enamel is a glaze that is mainly made of ground up glass.

Usually, first a ground-coat is applied and fused onto, which ensures that the basic enamel firmly adheres to the surface of the product (the cast iron, at Le Creuset's).
Then a cover-coat is melted and burned onto, and finally the vibrant color coating.
The temperatures for fusing the coats range from 1470 - 1740 ° F/and 1110 - 1470° F for the color-coat.

The exact composition of an enamel coating varies slightly -- every company has their very own formulation. But it is always made from glass, and contains glass-forming oxides like natrium oxide/kalium oxide/silicon dioxide.

All surfaces that are made of natrium oxide/kalium oxide/calcium oxide (as for instance also marble and granite) are sensitive to acids: they are not acid-resistant.

I was assured however by the Le Creuset customer care that the enamel that is used to glace their cookware DOES tolerate vinegar and also citric acid, as these are natural acids, and are kind of 'moderate' in their acidity.

???? ???? ???? As one friend on Food52 (Sam) has reported that his Le Creuset pot got ruined after he ran it through the dishwasher together with a citric-acid decalcifying agent: I would not add more than 1 or 2 tablespoons of citric acid to 1 - 1½ inches of water for enameled cookware. (It works like absolute magic on stainless steel pots -- bring the water and the citric acid to a boil, let boil for one minute with the lid on, and check.)


???? ???? ???? This is what the Le Creuset customer care said advising me how to clean their enameled cast iron cookware (burnt-on, protein-containing or caramelised deposits, soot, oil are alkali-soluble):

1. Add 2 tablespoons of baking soda into the pot with about 1 inch of water (baking powder works also, he told me, but his preference is baking soda).

2. Bring to a boil.

3. Take the Le Creuset pot off the heat, cover with a lid, and let sit overnight.

4. On the following day, scrub with a NYLON brush if the deposits didn't come off yet.



???? ???? ???? There are videos on YouTube that also show how to clean the Le Creuset cookware (put in browser address bar: how to clean enamel cookware Le Creuset YouTube -- or paste the links below into your browser address bar):

http://m.youtube.com/watch...
(hydrogen peroxide & baking soda)

http://m.youtube.com/watch...
(this is in Japanese, but the pictures show exactly how to do it)

Kind greetings, and a Happy Thanksgiving and Blessings to all -
Ursula.