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How best to clean a cast-iron Dutch oven?

post #1 of 4
2/12/08 at 5:25pm
Thread Starter 
I'm embarrased to admit I've scorched up my nice old Griswold No. 9 Dutch Oven and am having trouble chipping the solidified crud off the bottom.

I've simmered water in it - and that helped - and I've scoured it with a green scotch-pad scourer (NO soap) but it still needs a little more.

I can run it through my self-cleaning oven cycle and burn everything off, or keep simmering. Or maybe dry it out and rub/scrub with salt.

I would appreciate advice from some knowledgable (or just opinionated :D) sources!

Thanks

Mike
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post #2 of 4
2/12/08 at 5:47pm
Kosher salt and elbow grease, my friend.

Also, fine gauge steel wool will work, but elbow grease is the secret (or not so secret) ingredient.
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post #3 of 4
2/13/08 at 12:03am
Thread Starter 
elbow grease is the secret (or not so secret) ingredient

Yeah... I was afraid you were gonna say that! :suprise:

Thanks, though

Mike
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post #4 of 4
2/15/08 at 7:35am
I've had good results using the kosher salt (Diamond Crystal) and elbow grease method on am old skillet. There are, unfortuneately, no shortcuts that I know of.

BTW, I believe Diamond Crystal kosher salt is better than other kosher salt options as the size and shape of the crystls are different - somewhat larger and more "pyramid" shaped.

shel
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