How to Clean a Dutch Oven Depending on the Type

A Dutch oven is a heavy-duty lidded pot with versatile utility in the kitchen. It can be a go-to, one-pot cookware for making soups and stews, braising meats, and cooking casseroles. Since a Dutch oven has short, thick walls and a tight-fitting lid, it is an exceptional dish for heat retention and distribution. Home cooks can, therefore, save time they would otherwise spend on washing multiple dishes by using the same cookware from stovetop to tabletop.

The most effective cleaning method to remove grime and food residue from your Dutch oven will depend on the material of the Dutch oven’s construction. Here are techniques for three different types of Dutch ovens:

• Cast-iron Dutch oven: Similar to a cast-iron skillet, a cast-iron Dutch oven can rust if you submerge it in soapy water for long periods of time. Use a plastic scraper or a wooden spoon to remove the majority of burnt food bits inside of the oven and finish by scrubbing the oven with a paper towel and a dab of vegetable oil. After thoroughly cleaning a cast-iron Dutch oven, ensure it is dry or reseason it before you place it back into storage.
• Enameled cast-iron Dutch oven: Enameled cast iron is much less susceptible to rusting than untreated cast-iron cookware because of its protective enamel finish. It is not dishwasher-safe, but you can soak an enameled cast-iron oven in warm water and dish soap until any food debris breaks down. Never use an abrasive sponge or steel wool to clean enameled cast iron because these products can damage the nonstick layer.
• Stainless steel Dutch oven: Mix dishwashing detergent or hand-washing soap with hot water to break down any sticky residue left over from your meals. If burnt food has left scorches or sear marks on the stainless steel surface, you can also try a mixture of baking soda and boiling water to remove any stains. Use a soft sponge or silicone scraper to remove any food debris because more abrasive alternatives can scratch the Dutch oven’s surface.

Cast-iron cookware is already highly durable, but you can take steps to reseason the cast iron and further protect it from wear and tear.

1. 1. Clean the Dutch oven thoroughly. Reseasoning is the only time you should ever use abrasive cleaning tools on cast iron, all of which you should use as a last resort to clean impossibly stuck-on food or rust. Dry the oven thoroughly.
2. 2. Apply oil to all areas of the Dutch oven. You can use cooking oil or melted shortening to coat the Dutch oven in a thin layer of protective coating. Use a paper towel to remove any excess oil.
3. 3. Bake the Dutch oven. Preheat your kitchen oven to 350 degrees Fahrenheit and place the Dutch oven upside down on the top rack. Include a sheet of aluminum foil on the rack below to catch any drips. Bake the Dutch oven for one hour, then turn off the heat and let it cool completely before you remove it. You should now have a seasoned Dutch oven with a gleaming protective layer.

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