I assume you have the same dutch oven as me with the cream coloured linning.
I have had the same problem many times and I don't recommend browning anything in the dutch oven past a gentle golden brown. The dutch oven in my opinion is definately unsuitable for browning meat. This would be best done in a decent seasoned fry pan , deglazed and transferred to the dutch oven.
The black char does fade over time and the base of mine now looks pretty awful , but it still works fine. |