Enamel needs no seasoning, which makes it the easiest finish to look after, but the coating can scratch or crack. Wash it by hand, and follow the maker's care guide where it differs from the steps below.
How-to
How to Clean a Dutch Oven
How to clean a Dutch oven by material: enameled, bare cast iron, ceramic and stainless, plus burnt-on food, rust, seasoning and storage.
The inside of a Dutch oven decides how it should be cleaned. Enamel needs gentle tools, bare cast iron needs its seasoning protected, and an enameled pot that is not dried well can still rust at the rim.
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Five steps to clean an enameled Dutch oven
- Once the pot has cooled, wipe away leftover food and grease using a paper towel or plastic scraper.
- Let the pot cool completely before adding water, because cold water on a hot pot can crack the enamel.
- Fill with warm soapy water and soak for a few minutes or overnight to loosen stuck-on food.
- Scrub gently with a sponge, plastic scraper or nylon pad, and skip steel wool and other abrasives.
- Rinse with warm water and towel dry quickly, rim included, since the cast iron rim can rust.
Five steps for bare cast iron
Bare cast iron asks for more attention because its seasoning keeps food releasing and rust away. Soap is fine to use, but soaking and the dishwasher are not.
- Once the pot is cool, scrape out grease and stuck pieces with a plastic scraper or paper towel.
- For stuck-on food, half fill the pot with water and baking soda (about 1 tablespoon per cup), boil on the stovetop, and loosen with a non-metal utensil.
- Let the water cool, then wash with dish soap and a nylon pad, never steel wool.
- Dry at once with a cloth, then set the pot on a burner for about 30 seconds so every drop evaporates.
- If the surface looks dull, wipe on a thin layer of cooking oil and season it as described in the questions below.
Getting burnt-on food out of enamel
For scorched bottoms, let heat and baking soda do the work rather than a scouring pad. Bring 4 cups of water to a boil on medium heat, stir in 2 tablespoons of baking soda, and let it simmer for a few minutes while a wooden spoon scrapes across the bottom. Pour it out, rinse with warm water and wipe dry; a larger pot needs a larger batch of solution.
If a stain survives that, check the maker's instructions before trying harsher products, since abrasives can leave scratches that compromise the coating.
How care changes by material
Other finishes follow the same pattern with small differences. Dishwashers are the common trap: many pots are technically dishwasher safe, including the Lodge 6 Quart Enamel Cast Iron Dutch Oven, yet hand washing is the safer habit for keeping the finish from dulling. Stubborn stains on stainless steel call for a cleaner made for stainless.
| Material | Wash with | Avoid |
|---|---|---|
| Bare cast iron | Dish soap, nylon pad | Steel wool, soaking, dishwasher |
| Enameled | Warm soapy water, soft sponge | Abrasives, cold water on hot pot |
| Ceramic | Same steps as enameled | Fast temperature changes |
| Non-stick | Same steps as enameled | Scouring pads, steel wool |
| Stainless steel | Dish soap, nylon pad | Stacking pots without protection |
Rust, sourdough baking and replacing a pot
Rust on bare cast iron comes off with a non-metallic scrubber and mild dish soap. Scrub in circles, rinse well, dry fully, then season again to keep it from returning. A pot used for sourdough bakes needs little cleaning if it is bare cast iron, while enamel takes a little more care.
Cracks or chips in the enamel mean the pot is due for replacement.
See our recommendations on which dutch oven size for sourdough to buy.
Frequently asked
How do I season a Dutch oven?
Only bare cast iron needs seasoning; enameled and ceramic pots do not, and some bare pots arrive pre-seasoned. For one that does, warm it on the stove, wipe a thin layer of neutral oil over the whole pot, inside and out, then bake it upside down with a tray or foil underneath to catch drips for about an hour. Let it cool and wipe off any extra oil. Oven temperature varies between sources, so follow the maker's seasoning instructions.
Where and how should a Dutch oven be stored?
Dry it completely first; heating the pot briefly on the stovetop after washing helps any water evaporate. Bare cast iron should be seasoned before it goes away, and the lid is best kept separate so moisture does not build up inside.