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?