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This is a Lodge dutch oven I’ve had for over a year. I just got into Le Creuset, should I expect this as well from LeCreuset or the better quality will prevent it?
Cared for properly, you shouldn’t have pots that look like that.
* Don’t use metal utensils — stick with wood, silicone, or nylon
* Don’t use steel wool or heavy duty Scotchbrite. The light duty/ nonstick safe scrubby sponges work beautifully
* Stick to medium or lower heat settings on the stove (unless you are boiling water)
* Baking soda and dish soap works great for regular cleaning
I think you’re cooking at too high of a temp. Don’t go over medium.
That’s one thing I hate about the LC. If you’re a real cook you sear stuff like for Boeuf Bourgignonne and it gets stained. I don’t baby my cookware.
My DO looked so bad the baking soda didn’t cut it and I simmered a mix of bleach and water, with the range hood on high and worked like a charm. But, it did lose that kind of cream color and was more white. It was a last resort.
For searing I prefer my black unfinished CI but we have tons of LC (thanks to wifey)
You’re probably putting the heat on too high. Food will stick and burn really fast with enameled cast iron, and pieces of the enamel with chip off at high heat. I’d also only use silicone or wooden tools
Bartenders friend might help.
My LC pieces all look like this. Been cooking with them like that for many years. It”s cookware, not jewelry.
If you’re concerned for the aesthetics of your dutch oven, I would suggest maybe just going for Staub instead of LC. The dark interior doesn’t show stains/scratches much and is easier to keep looking mint, if that matters to you.
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