yeah, i tried...by some carbon i probably mean like a millimeter. it was...surprising. i used lodge's polycarbonate scraper but it was so stuck that instead of coming off at times it just chipped the enamel with it.The Crimson Cyclone wrote:JUburton wrote:i made carne adovada this weekend but took 'simmering' a little too heavily and 'stir occasionally' a little too lightly and ended up with some carbon basically bonded to my enameled cast iron. after multiple cleans in boiling water and baking soda I got it off...but also with some of the enameltime for a new dutch oven i suppose.
I know they're expensive but le crueset dutch ovens are worth every penny
next time to clean- put water in the pot and heat on high as the water is hot/simmering scrape the side and bottom with a wooden spoon (same technique to deglaze but use more force), it'll take a while and be tiring but I got off carbon this way previously
i sort of want a la crueset but they're $350 instead of $65. it does have the lifetime enamel warranty though.
