I've been cooking everything from soups and stews to bolognese in my 10-year old enameled cast iron dutch oven, and yesterday I tried to brown some chicken in vegetable oil and it was like GLUE. The bottom of the pan did not even deglaze with broth, either, and after making the caramelized sumac onions and chicken, I had a dark brown gluey sludge that all over the bottom of the pan that was almost impossible to remove even with steel wool (applied gently). I'm not sure what happened--the dish turned out great, I watched it, but the pot is not cooperating with me anymore. Any suggestions?
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)