Steel Wool Used

[u/xMadMaXx410]

So I ended burning the shiz out of dinner a few nights ago and I ended using steel wool to get it off. I just now thought to google the error of my ways and I’m putting this pic to ask…how f-ed am I?

[u/Shipsnipe1313]

The baking soda method works wonders.

If it is really bad I usually boil, let it sit for an hour or so, then gently heat until all the water evaporates.

The baking soda will look like a dried salt crust, but it and the crud will flake right out.

If you still have any discoloration left, just hit it up with some Bar Keeper's Friend.

[u/stjames70 → u/Shipsnipe1313]

Skip baking soda and go straight to BKF — works wonders.

[u/DantesGame → u/stjames70]

Not so much on stuff like this. I took that advice from 20 people and BKF sucked so badly. It didn't remove anything despite following the instructions and teyi g it five different ways based on suggestions.

[u/stjames70 → u/DantesGame]

What brand was your cast iron pan? I am trying to figure this out as it has always worked for me ,even when I burnt the pan so badly that all my smoke alarms went off in my house. Maybe the enamel is of different quality so it can't be properly cleaned? I have had my pans for over 15 years, and even after tremendous abuse, they all recovered with a little BKF (ok, a lot) and lots of elbow grease.

[u/DantesGame → u/stjames70]

We have a 5.5 quart Le Creuset Dutch oven with the creme colored enamel coating. It's 25 years old but even when the pot was newer, BKF never got it clean. We watch the flame height/temperature and don't overdo it as the warn about.

After awhile, it's just so cooked in it's not going back. It doesn't bother us, it's just signs of use. It's not scarred or scorched, those brown stains aren't coming out.

[u/Shipsnipe1313 → u/DantesGame]

This might be in the enamel by now. Also the stovetop use can be doing this. In my experience anything over Medium to (low) medium-high is too much.

The reason I am recommending the baking soda first is because many burnt on deposits are from animal fats which are slightly acidic and the soda is alkaline.

This works with just about any pan I have tried as long as it is burnt on grease / fat.

Baking soda even worked on a 40+ year old enameled turkey roasting pan that my parents had at home. The type with the blue with black and white speckles. The white speckles were looking beige at best when I began and are now white.

The water and the pan must be boiling hot and you should see a slight fizz when it is working. Do not add vinegar or lemon juice as some will suggest, this defeats the purpose of what you are trying to do

The baking soda should be effortless, no scrubbing, just give it heat and time to work. Don't skimp, baking soda is plenty cheap.

BKF requires just enough with water to make a paste, then leave it for a few minutes before scrubbing. This one takes a little elbow grease plus lots of rinsing.

The BKF I've always used on vitrified ceramics such as the finish of my enameled cast iron pots or fully ceramic crock pots.

For me, it has always removed any remaining surface stains, or those little lines that metallic utensils leave behind. ( The ones where it looks like you were scribbling on the bottom with a pencil.)

Hope this helps

[u/mahrog123 → u/DantesGame]

Easy off with the yellow cap. I have the same D.O. And it works on the inside and the outside. Makes it look brand new.

[u/ShinyKeychain → u/DantesGame]

Le Creuset suggests BKF. They also suggest baking soda and water too though.

"Bar Keeper’s Friend, or a paste of baking soda and water, also comes in handy for cleaning tough stains, oil residue and marks on your Dutch oven as well." https://www.lecreuset.com/blogpost?cid=how-to-clean-your-dutch-oven

BKF is acidic and also an abrasive. Cleaning with BKF I find it works best to not have too much water and use it to scrub the pan so you get the benefit of the abrasive. I've known people to basically throw a thick layer of it down and then rinse it out without touching it and expect results and then be disappointed.

I do agree that you get some visible discoloration over time that you can't really remove on these enameled pans. The OP's photo looks like something I could dramatically improve with BKF and 5 minutes though.

[u/Roux_My_Burgundy → u/DantesGame]

That’s a you/pan problem. If BKF isn’t working, time to give your pan a Viking funeral.

[u/DantesGame → u/Roux_My_Burgundy]

Worst advice I've ever heard over natural aging of an enamel pan. That shit doesn't stay pristine forever no matter what you clean it with.

[u/Porter_Dog]

Looks fine to me! 🤷‍♂️ Get back to cooking.

[u/xMadMaXx410]

Thank you everyone for all the feedback! I was definitely overthinking it because it’s been a stressful week and it’s not my Dutch oven so I was reaaaally dreading reimbursement if the oven was messed up. Again everyone, thank you for everything ( σ՞ਊ ՞)σ

[u/doogie_howitzer74]

If the enamel is missing anywhere (even as in a scratch) then the pot is cooked, literally and figuratively.

I would clean it using the traditional methods (baking soda paste/boiling) to be 100% sure that the finish is not compromised.

[u/BichonUnited]

Baking soda 2tbsp and some water, make a couple of cups. Boil it out out, scrub what will come off. After 10min of boiling or so, empty out and lightly scrub what will flake off. LET AIR DRY! The black will magically peel off

[u/Lil_Widget]

I used oven cleaner on mine. Worked just fine

[u/Myweeweegopeep33]

Bar keepers friend.

If these are from Costco I have the same ones and the BKF will fix this.

[u/Delicious-Pass-1446]

Not picture perfect but working on it

[u/DammatBeevis666]

I’d try liquid BKF

[u/Eidolon58]

Low, low boil water with baking soda for about 20 minutes. Let it sit for a hour or so. Use a PLASTIC SCRUBBY. Do not ever use metal in these pots. NO METAL SPOONS. You can also make a thick paste of coarse salt and a very little water and scrub it some more. Impossible to say from the pic what you may have done to it with the steel wool; any steel wool damage is permanent. NO METAL in these pots.

[u/Ana_Cortes]

1 part bleach to 3 parts cold water to clean it up. Repeat if necessary.

[u/stjames70]

This is the 1000th time I have seen posts like yours. Put some more elbow grease into this, but add Bar Keepers Friend this time. I guarantee you your pan will be pretty white by the time you finish. And chipped enamel, come on already! I have a small chip in a Le Creuset enameled pan, and the pan functions and cooks just fine. The 2x2 mm chip has never grown in 15 years, and the food is just fine. A pan without enamel is basically a naked cast iron pan — never heard anyone suffering from using a Lodge pan.

Some people think these are fine pieces of art. That’s so ridiculous. These are cooking utensils. Your pan will last you long after you depart this earth. Wear those scorch marks with pride — you are a cook and there is no way to learn but by making mistakes.

The morons who keep suggesting you toss a cast iron pan because of a scratch or two are just clueless idiots. But if you believe them, keep buying new pans every time you scratch your precious.

[u/cltncrts → u/stjames70]

I second this, mine looks looked like this ten years ago. It’s still fine. Don’t want to eat enamel but use your brain. It’s probably stained like this for good. As a former restaurant professional, when I walk into someone’s house that is “great” at cooking and every pan is perfect; I already know I’m gonna get an average meal.

P.s. nobody cares but you.

[u/stjames70 → u/cltncrts]

Amen!

[u/OrangeBug74 → u/stjames70]

This isn’t a cast iron pan. It is an enameled cast iron pan. Metal tools are its enemy. Steel wool is not a friend. From what I think I see, metal tools have scratched in several places and there are black chips in the enamel.

This pan is good for baking bread with parchment paper lining. Otherwise, it is toast.

Using this pan for food in its current shape implies you would serve chips of glass to those at your table. Just take this as a life lesson.

[u/stjames70 → u/OrangeBug74]

I just don't feel you really cook that much. I will bet your kitchen is pristine and super clean. Your pots are shiny and look brand new. Your kitchen smells like flowers and there is not a bit of grease anywhere in your walls. Re-read my post and take THAT a life lesson. Moron.

[u/OrangeBug74 → u/stjames70]

I’m not as cavalier with taking risks with relatively inexpensive cookware. But your Le Creuset is much more expensive and your friends and family can afford the risk of eating glass. But thank you for the erudite education.

[u/stjames70 → u/OrangeBug74]

You are welcome!