The other day I made a double-batch of chicken & dumplings in my big ol’ Le Creuset French oven. Day 2, when I reheated the leftovers, I realized that there wasn’t a high enough dumpling-to-chicken ratio.
Making more dumplings meant that some of the chicken filling got burned. I mean, BIG TIME burned. After boiling water in it, then soaking the pot overnight, I scrubbed it for at least ten minutes with a mixture of Barkeeper’s Friend and baking soda. Most of it came up, but I still had some nasty blackish spots.
I searched the Internets for a solution, and found TheKitchen blog. Their suggestion was to use Bon Ami or Barkeeper’s Friend or to try Le Creuset’s cleaner.
Really, the blog stood out because the burned-on bottom looks very similar to my poor pot’s condition.
In the comments section, I found a suggestion from someone to fill the pot with water, add a little bleach and let it sit for 24 hours. I figured I had nothing to lose, so I let it sit in my utility tub all day.
Last night, I went to check, and WHOA. Seriously?
It’s not perfect, of course. There’s still some darkness on the bottom. But altogether it looks amazing in comparison.
The person who suggested using bleach also suggested filling the water all the way to the top so as not to have a ring. Good idea, I’d say.