Some people won’t be bothered by this because staining somehow adds character to the pan and you can continue to use it with the stains on it.
Others will try to remove the staining especially because Le Creuset Dutch ovens have a sand colored interior making the stains quite visible. What to do?
I’ve heard and read many tips and tricks on how to solve this problem. Here is a list of the most efficient methods you can use to remove the staining from your Le Creuset.
- Le Creuset Enameled Cast-Iron Cleaner: This is the “official” cleaner from Le Creuset. It costs around $ 15 on Amazon. Mixed reviews from users. Great for lighter staining not very efficient for the deeper ones.
- Boiling salt water: this is a tip from Martha Stewart’s Home Handbook. Fill your Dutch oven with 1/3-1/2 cold water and add 2-3 tablespoons of salt. Let it rest overnight and in the morning put the pan on the stove and bring the water to a boil. Let the water boil for a while and then take the pan off and scrub it. This is a good method if the burns are not really bad. If not, read further on…
- Baking soda: the quantity of the baking soda you’re going to use depends on how severe is the staining. A tablespoon should be enough for milder staining, 2-4 tablespoons for more difficult stains. Barely moist the baking soda to make an abrasive, polishing paste. Wipe it on and let it rest for a few minutes. Then scrub. Rinse when you’re finished.
- Barkeeper’s Friend: Usually the most recommended method people use for deeper stains on their Le Creuset. Really great and cheap product.
- Efferdent: yes, it’s the thing you use for cleaning dentatures and retainers. After the surface stains are removed it can be quite efficient for the most stubburn and deeper stains.
People also use bleach for stubborn stains and apparently it’s efficient. But I think it can damage the surface of your pan. Haven’t tried this method, yet.
On the other hand, if your pan has a black enamel interior then you shouldn’t worry. The black matte interiors are supposed to have a layer of seasoning. The rough surface of the pan will build and hold a coating with use. Le Creuset describes it as a brown film. You shouldn’t remove this coating because it makes the pan nonstick over time.