The other day I tried a new recipe, one from a friend. I cooked it in an enamel cast iron dutch oven. To my horror, when it was done cooking and I started to dish it out, I could see that the entire bottom of the pot was pretty thickly-coated with black, burnt, caked-on food. And I do mean the entire bottom.
A kitchen disaster. I could have cried. The pot is new and was expensive.
Gulping, I consulted the booklet that came with the pot. Following the instructions, first I let the pot cool. Plunging a hot pan into cold water can result in cracking or loss of enamel. I then filled it with warm water Continue reading