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I have two questions, - I have a lodge logic enameled dutch oven. How to clean it? I poked around the web a bit, and it seems that a little abrasive such as barkeeper's friend or bon ami with the rough side of a sponge + plenty of elbow grease should do the trick. I used that and vinegar, and was able to get a little of the dark stains out of the enamel cooking surface. Any other tricks or tips? I'm going to go back over it a few more times and see if I can't get it any better. I've had it for so long, it's long overdue for a scrubbing. - I asked previously about stripping cast iron. Oven on cleaning cycle out of the question because it'll stink up the house and our oven doesn't have a clean cycle. A few recommended putting them in the grill for a while. I was going to consider the lye method to strip them before reseasoning, but I can't find regular lye at the store. I figured I'd get some off of amazon, some gloves and goggles, and put it all in a bag and let it work its magic. Anyone done this?
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Apr 5, 2015 03:06
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| # ¿ Apr 27, 2024 05:18 |
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What I meant to mention is that all the oven cleaner I've seen in the stores has the scent mixed in, which I of course don't want in my pans. I assume that the pans would take on the "lemon" or "fresh" scent, so that would be undesirable. I also couldn't find pure lye anywhere, but I may poke around again before I head online to get it. I have about 6 or 7 pans that have seen heavy use through the years. Thanks everyone for the advice. I assume also I should buy heavy rubber gloves for this, and that regular kitchen gloves wont do.
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Apr 5, 2015 12:44
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I like the smaller ones, as they're easier to wield, but furthermore fit nicely into a countertop convection oven (like a Breville) for 1 and 2 person meals. I can sear a steak or chop on the stove and finish it in the oven without turning the big oven on.
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Apr 6, 2015 00:08
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