One of the things a Dutch oven does best is sear and cook “low and slow.” Sauces reduce, sugars caramelize, and meats brown with great success in these pots, but your food won’t be the only thing left with a brown crust. The creamy white interior of enameled Dutch ovens can get pretty gunky. Here are some ways to clean stubborn crud, and prevent more from building up. 1. Boiling is your best friend If you try to clean burnt sauce and stuck meat residue right off of the stove, you’ll likely ruin your sponge on the first pass. Don’t attempt to scratch it off with steel wool or your fingernails (you want to keep those). Your first line of attack is loosening any burnt-on crud with a good old fashioned boiling. To do this, fill your Dutch oven about three-quarters full or with enough warm water to submerge the burnt food.

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