Project Overview
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Working Time:
10 minutes
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Total Time:
10 minutes
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Skill Level:
Beginner
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Estimated Cost:
$5
Cast-iron Dutch ovens are workhorses in the kitchen, turning out everything from hearty chilis and stews to perfectly golden no-knead breads. But not all cast-iron Dutch ovens are created equally—raw cast-iron Dutch ovens tend to be more affordable and durable than their brightly colored enameled counterparts, but aren’t able to be used for certain kinds of foods. Enameled cast-iron Dutch ovens, by contrast, are nonreactive and therefore can be used for recipes that call for acidic ingredients, but they are more fragile and cannot be used for very high-temperature cooking.
These sturdy pieces tend to be used often, and they do require some special care to keep them clean and in good working order. Ahead, you’ll find everything you need to know about cleaning, storing, and caring for Dutch ovens, regardless of which type you have.
Before Getting Started
Cast-iron Dutch ovens differ from enameled cast-iron Dutch ovens in fabrication as well as care instructions. Both have the same cast-iron core, but enameled cast-iron Dutch ovens are coated in a layer of nonreactive enamel that distributes heat more evenly than raw cast iron. Enameled cast iron is more delicate than raw cast-iron cookware; it is prone to chipping, and typically can only withstand exposure to temperatures up to 500°F. Raw cast-iron Dutch ovens, which rely on a layer of seasoning to create a nonstick effect, are more durable and can withstand very high heat, but because they are reactive, certain foods should not be cooked in them.
Regardless of the type of Dutch oven you have, avoid the use of harsh detergents, metal scouring pads or scrub brushes, or soaking it in water when cleaning. Raw cast iron is not dishwasher safe, and should only be washed by hand. Experts recommend washing enameled cast iron by hand, even if the piece is designated as dishwasher safe. After washing cast-iron cookware of any kind, dry it immediately to prevent rust from forming.
Instructions
How to Clean a Cast-Iron Dutch Oven
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Rinse Dutch Oven
Start by rinsing the Dutch oven with hot water, then use a non-abrasive sponge to wipe the interior and exterior surfaces. Rinse again with hot water.
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Wash Stuck-On Food
Apply a small amount of dish soap to a non-abrasive scrub sponge and wash the interior of the Dutch oven. Soap will not compromise cast iron’s coating, or seasoning (usually a neutral oil), that polymerized when last exposed to heat. If you prefer not to wash cast iron with soap, use kosher salt or a pan scraper to remove stuck-on food and other residue from cooking. Rinse well with hot water.
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Dry and Re-Season Dutch Oven
Immediately after washing, dry the skillet with a clean dish cloth. Reseason if needed by coating the Dutch oven in a thin layer of neutral cooking oil and heating it on the stove before storing.
How to Clean an Enameled Dutch Oven
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Wash Dutch Oven with Soap
Rinse the interior of the Dutch oven with hot water, then use a non-scratch sponge and dish soap to wash out food and cooking residue. Wash the exterior of the Dutch oven in the same way, being sure to cover the entire surface while cleaning to remove splatters and residue from cooking that can stain the enamel, leaving the Dutch oven looking dirty.
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Remove Stuck-On Food and Stains
If the interior of the Dutch oven is badly stained, or if there is stubborn burnt-on residue from cooking, fill the Dutch oven about a third of the way full with water and add a drop of dish soap before bringing it to a boil. After a few minutes, remove the Dutch oven from the heat and use a wooden spatula or silicone scraper to scrape away the residue. Then, carefully dispose of the water, and allow the Dutch oven to cool completely before washing again with hot soapy water.
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Dry Dutch Oven
After washing, use a clean dishcloth to dry the Dutch oven thoroughly before putting it away.
How to Store and Maintain Dutch Ovens Between Uses
Enameled and raw cast-iron Dutch ovens should be stored in a dry place, away from moisture. Store Dutch ovens and their covers separately, and use pan protectors if you need to stack cast-iron pieces to avoid chipping or scraping them.
Raw cast iron should be seasoned regularly. Experts recommend applying a thin layer of neutral cooking oil to raw cast iron after washing, then heating the pan on the stove to set the oil as the last step before cooling and storing it.
To remove deeply set-in stains from the interior of enameled cast-iron Dutch ovens, make a paste of baking soda and water and use a non-scratch sponge to scour stains away. For extremely stained enameled surfaces, a stronger abrasive cleanser, such as Bar Keepers Friend or The Pink Stuff, may be needed.
