How to Take Care of Your Dutch Oven so You’ll Have It Forever
Updated: Nov. 10, 2023
Dutch ovens are pretty heavy-duty, but they do need some maintenance from time to time. Learn how to clean a Dutch oven to get rid of stains and burnt-on bits.
The Dutch oven is a kitchen workhorse. It can tackle all kinds of cooking tasks, and while they may be expensive, they’re heavy-duty enough to withstand a lot of wear and tear. If you take good care of them, they’ll practically last forever!
The best part about their enameled finish is it’s pretty simple to clean; it generally releases cooked food with a little soap and warm water. But, every once in a while, those burnt-on bits get out of control. If you have a mess that a soapy sponge can’t handle, here’s how to clean a Dutch oven.
How to Clean a Dutch Oven
Use a Non-Scratch Sponge
Before you get started, forget using steel wool or stainless steel scrubbers to clean this pot. Soft, non-abrasive sponges are the best way to avoid chipping enameled coating. If that happens, there’s no going back and you won’t want to use the pan anymore. The exposed cast iron can rust, or worse, chipped pieces can make their way into your food. A replacement may be covered under your warranty, but it’s not guaranteed.
Stick to non-scratch scrub sponges for regular cleaning. For more heavy-duty stains, look to a Lodge plastic scraper or a nylon scrubbing brush.
Soak in a Baking Soda Bath
If your Dutch oven needs a little more love than soap and water, try soaking it in a baking soda bath. Bring four cups of water to a boil and mix in two heaping tablespoons of baking soda. Simmer the mixture for a minute or two before turning off the heat. Cover it with a lid and let it sit for about 15 minutes. Then, empty the pot and attack any burnt-on bits with a plastic scraper. Let the pot cool and clean it with regular soap and water.
Rub on a Baking Soda Paste
For serious built-on grime where a soak isn’t enough, try making a paste using 3 tablespoons of baking soda and one tablespoon water. Using your fingers or an old toothbrush, rub small amounts of the paste onto the stains. Don’t be afraid to rub some of the paste on the outside of the pot, either. Cover the pot and let it sit overnight. The next morning, those stains should wash right off with soap and water.
Find more clever ways to clean with baking soda.
Invest in Bar Keepers Friend
If you’re short on time, try using Bar Keepers Friend. This stuff is kind of magical (and super affordable). Simply wet the inside of your Dutch oven, sprinkle in a little powder and start scrubbing. Almost instantly, the burned pieces and stains will fade away. Then, clean the pot with soap and water like normal.
Look for Special Enameled Cast-Iron Cleaners
Most cast iron companies have a proprietary cleaner like this one from Lodge or this one from Le Creuset. If you feel better about sticking with the recommended cleaner, go for it. But regular old baking soda has been able to take care of 99% of our stains.
How to Prevent Scratches
Of course, burnt-on bits and food stains can cause the inside of your Dutch oven to look dirty, but so can scratches from utensils.
The best way to prevent these unsightly scratches—which can lead to chipping—is to avoid using metal utensils. Instead, go for an old-fashioned wooden spoon or nylon and silicone utensils. It’s that simple.
When to Replace Your Dutch Oven
If you take good care of your Dutch oven, it should last you years. In fact, it might just be one of those kitchen heirlooms that get passed down over the generations.
Though Dutch ovens may last a long time, they might not last forever. It’s time to replace your Dutch oven if you see the enamel chipping inside of the pot. When you’re stirring up your next soup, the last thing you want is chips of enamel flaking off into the broth.
So the second you see any coating flaking inside of your Dutch oven, retire it and look for a new model.
Try Our Most Delicious Dutch Oven Recipes
Now that your Dutch oven looks brand new, it’s time to get cooking!
Firehouse ChiliAs one of the cooks at the firehouse, I used to prepare meals for 10 men. This firehouse chili recipe was among their favorites. —Richard Clements, San Dimas, California. Looking for a healthier option? A low-carb dinner doesn't get any more delicious than this.
Dutch Oven Cheesy Bacon & EggsFor campouts, my sister and I escape on horseback into the woods. We make this Dutch oven breakfast casserole the first morning, then love the leftovers for the rest of the trip. —Mary Burris, Okeechobee, Florida
You've reached for it a hundred times, but have you ever wondered, "What is a Dutch oven?" Find out here.
Dutch Oven PizzaWe created this Dutch oven pizza to get more use out of our favorite piece of cookware. We couldn't believe how well it turned out! If you're not a mushroom fan, feel free to substitute different toppings. —Taste of Home Test Kitchen
Grilled Chorizo and Shrimp PaellaThis shrimp paella recipe is not only healthy but satisfying, too! It has vitamin C from the sweet red pepper, fiber from the rice, and lean protein from the chicken sausage. — Daniel Bartholomay, Fargo, North Dakota
Peach Crumble DessertWe save our forks after dinner so we can enjoy this yummy, old-fashioned peach crumble dessert. It’s delicious, so easy to make and wonderful with ice cream. —Nancy Horsburgh, Everett, Ontario
One-Pot Mac and CheeseThis one-pot mac and cheese is a family favorite, and my 3-year-old is always thrilled to see it coming to the dinner table. We love to add sliced smoked sausage to this creamy mac recipe! —Ashley Lecker, Green Bay, Wisconsin
Lunch-Box Chicken SoupA friend gave me this recipe, and I tweaked a few things to make it healthier. It’s so delicious and quite easy to make! I use it for family gatherings, church functions, care packages ... just about anything. For shortcuts, I sometimes replace the celery and carrots with 2 cups of frozen mixed vegetables. The prepackaged rice saves time, too, so you can have the soup ready and waiting even when the kids are busy with activities. —Jean Ann Fairchild, Shelby, Ohio
Find more Dutch oven cooking tips here.
Cherry GruntBack when I was cooking the hot lunch main dish for about 1,300 students a day, I liked to make this simple old-time dessert for my husband and sons. A scoop of ice cream is perfect.
Glazed Corned BeefI serve this delicious entree each St. Patrick's Day, even though my family is Dutch, not Irish. The tender meat is topped with a simple, tangy glaze that is so tasty. Leftovers make excellent Reuben sandwiches. —Perlene Hoekema, Lynden, Washington
Turkey Linguine with Tomato Cream SauceI love an easy weeknight meal! This meal comes together quickly and uses up the half block of cream cheese that always ends up in my fridge. —Amy Lents, Grand Forks, North Dakota
Summer Bounty RatatouilleMake use of your garden's surplus with this comforting dish from the Provence region of France. It's a vegetable dish traditionally made with eggplant, tomatoes, onions, zucchini, garlic, bell peppers and various herbs. I highly recommend accompanying it with some freshly baked bread. —Phyllis Jacques, Venice, Florida
Cabbage Sausage SupperEveryone is surprised at how this flavorful cabbage and sausage recipe calls for just a few ingredients. I usually complete my family's favorite meal with a no-bake fruit dessert. —Ruby Williams, Bogalusa, Louisiana
Seasoned Brown Rice PilafFor those of us who are white rice lovers at heart, this recipe makes brown rice taste great! Everyone takes seconds; it is that good. It is so easy to prepare. To convert for vegetarians, just substitute veggie broth for the beef broth. Any leftovers are delicious the next day. —Amy Berry, Poland, Maine
Blackberry DumplingsAs long as I can remember, my mother has been making blackberry dumplings. They finish cooking while you eat—and they really do make you hurry through Sunday dinner! It can be an everyday dessert, too, though. Try it with roast chicken, beef or ham. Sometimes I'll make it in winter just to have a taste of summer. —Liecha Collins, Oneonta, New York
Creamy Seafood BisqueThis deceptively simple bisque makes a special first course or even a casual meal with a salad or bread. I like to top bowlfuls with shredded Parmesan cheese and green onions. —Wanda Allende, Orlando, Florida
Coconut Lentils with RiceYears ago I made this recipe for my kids, and they loved it. One of my daughter's friends would always request this dish when she came over to visit. I recommend basmati rice for this dish. —Diane Donato, Columbus, Ohio
Bratwurst SoupI came up with this recipe one day when I had some leftover bratwurst. It has been a favorite of my husband's ever since and is requested whenever the guys are hanging out. —Anna Miller, Churdan, Iowa
Pink Rhubarb PunchRhubarb is the featured ingredient in this blush-colored punch. A friend passed the recipe on to me, and we enjoy it so much that I thought others might, too. —Rebecca Mininger, Jeromesville, Ohio
Eddie's Favorite Fiesta CornWhen sweet corn is available, I love making this splurge of a side dish. Frozen corn works, but taste as you go and add sugar if needed. —Anthony Bolton, Bellevue, Nebraska
Tangy Baked Seven BeansEveryone needs a go-to side dish for school events, picnics and potlucks. Here's mine. Freeze leftovers for future outings. —Rod Lundwall, Tooele, Utah
Shrimp Pasta AlfredoMy son loves any recipe with Alfredo sauce. As a bachelor, shrimp pasta was one of the first recipes he learned to prepare. Now his children ask for it regularly. Gail Lucas, Olive Branch, Mississippi
Texas Taco Dip PlatterWhen I'm entertaining, this colorful dish is my top menu choice. My friends can't resist the hearty appetizer topped with cheese, lettuce, tomatoes and olives. —Kathy Young, Weatherford, Texas
Fresh Cranberry PunchOne of the best things about holiday cooking is the aromas that drift through the whole house! To me, it wouldn't be Christmas without the tang of oranges, cinnamon and cloves in the air-just what you'll smell as this fresh cranberry punch is simmering.
To get the brightest red color in your punch, be sure to pick out the reddest of the fresh berries as you clean them.
Short Rib TacosWhenever we go to Houston to visit family, we like to track down cabeza—cow’s head, cooked slowly, resulting in extremely tender meat that's excellent in tacos. Cabeza is hard to find in Seattle, so I use short ribs to replicate the texture. I like corn tortillas for these tacos and a quick pico de gallo to add some freshness to the rich, flavorful meat. —Anai Yost, Bothell, Washington
Sensational Crabmeat FondueWe entertain a lot, and luxurious crab fondue makes guests feel indulged. —Debbie Obert, Middleburg, Florida
Rice with Collard Greens RelishThis is a staple in my country of origin, Zimbabwe. It is served with sadza; a cornmeal-based stiff porridge that is used like rice or potatoes in other cultures. —Loveness Murinda, Upland, California
Fried Dill PicklesYou may be surprised when you see how easy it is to make a batch of these fried pickles. They'll get snatched up in a flash! —Eloise Maynor, Scottsboro, AL
Sue’s Spicy Tomato Basil TortelliniA friend remarked about a similar baked tortellini dish at a restaurant, so I wanted to try re-creating it for her at home. My stovetop version makes it weeknight easy. —Cynthia Gerken, Naples, Florida
Dutch-Oven Raisin Walnut BreadOn a cold day there is nothing better than a warm, crusty Dutch oven raisin bread filled with walnuts. —Catherine Ward, Taste of Home, Prep Kitchen Manager
Pot of S'moresMom’s easy Dutch-oven version of the popular campout treat is so good and gooey. The hardest part is waiting for this to cool so you can devour it. Yum! —June Dress, Meridian, Idaho
One-Pot Stuffed Pepper DinnerThick like chili and with plenty of stuffed pepper flavor, this dish will
warm you up on chilly days. —Charlotte Smith, McDonald, Pennsylvania
Mustard Brussels SproutsMustard boosts the green flavor of the sprouts in this versatile side dish. Great served with breaded chicken or pork chops. —Leah-Anne Schnapp, Grove City, Ohio
CazuelaI learned to make this dish while we were living in Chile for a few months. We grow extra butternut squash in our garden just for this recipe. —Louise Schmid, Marshall, Minnesota
Luscious Blueberry JamThis perfectly spreadable blueberry jam boasts a beautiful dark color with a sweet seasonal flavor. —Karen Haen, Sturgeon Bay, Wisconsin
Stout & Shiitake Pot RoastMushrooms, onions and a bottle of Guinness add excellent flavor to my pot roast. This one-dish wonder may taste even better the next day. —Madeleine Bessette, Coeur d Alene, Idaho
Pineapple-Rhubarb JamRhubarb, pineapple and strawberry make an awesome jam that brings back memories of living on a farm and growing my own rhubarb. —Debbi Barate, Seward, Pennsylvania
German Red CabbageSunday afternoons were a time for family gatherings when I was a kid. While the uncles played cards, the aunts made treats such as this traditional German red cabbage recipe. —Jeannette Heim, Dunlap, Tennessee
Dutch Oven Pulled Pork SandwichesThese fabulous Dutch-oven pulled pork sandwiches have a sweet, tangy flavor. If you want a smokier taste, add a little liquid smoke to the pulled pork before returning it to the Dutch oven. —Taste of Home Test Kitchen, Milwaukee, Wisconsin
Lone Star Pot RoastPot roast becomes especially delicious with the addition of chopped green chiles and taco seasoning. —Helen Carpenter, Albuquerque, New Mexico
Make sure you know how to season a Dutch oven.
Hot Spiced CiderNext time you're entertaining, stir up a batch of this nicely spiced apple cider. The wonderful aroma will make your guests feel welcome on a chilly day. —Kim Wallace, Dennison, Ohio
Kumquat MarmaladeI didn't even know what a kumquat was until my husband and I discovered them in southern Florida. Now I love using them for marmalade. I always get carried away making it and am happy to share! —Faye Robinson, Pensacola, Florida
New England Bean & Bog CassouletWhen I moved to New England, I embraced the local cuisine. My cassoulet with baked beans pays tribute to a French classic and to New England in one hearty, heartwarming dish. —Devon Delaney, Westport, Connecticut
Campfire Peach CobblerThis dutch oven peach cobbler recipe has been a family classic for 60 years. We prefer peaches, but fresh cherries and berries are fun, too. Almost any fruit would work. Mix and match! —Jackie Wilson, Wellsville, Utah
Dutch-Oven BreadCrackling homemade Dutch-oven bread makes an average day extraordinary. Enjoy this beautiful crusty bread recipe as is, or stir in a few favorites like cheese, garlic, herbs and dried fruits. —Catherine Ward, Taste of Home Prep Kitchen Manager
Dutch Oven EnchiladasScoop up a bite of these delicious Dutch oven enchiladas. It is a simple recipe to put together and is easily customizable based on your tastes! —Taste of Home Test Kitchen
Makeover Creamed CornThis healthy creamed corn has all the rich feel and flavor of the original, but only about half the calories and about a third of the saturated fat. —Trisha Kruse, Eagle, Idaho
Braised Herb Pork ChopsThese herb-packed braised pork chops are great for entertaining because it comes together quickly and bakes for 2 hours. While visiting, my guests and I can enjoy the wonderful aroma. —Darci Truax, Billings, Montana
Creole JambalayaJambalaya is a traditional Louisiana dish, coming from our Spanish and French culture. Rice is the main ingredient, with different meats or seafood mixed in. I particularly like this variation with shrimp and ham. —Ruby Williams, Bogalusa, Louisiana
Spaghetti with Sausage and PeppersSmoked turkey sausage with strips of fresh bell peppers is a healthy change of pace from Italian sausage or ground beef in your spaghetti. —Ginger Harrell, El Dorado, Arkansas
Strawberry Basil JamI make this recipe with fresh-picked strawberries and basil grown in my own herb garden. This unique sweet and savory jam makes a perfect gift—just add a bright ribbon around the top with a gift tag! The deep red jam, laced with flecks of green basil, is so beautiful. —Julie O'Neil, Two Harbors, Minnesota
Dutch Oven Apple CobblerThis homey Dutch oven apple cobbler is always a big hit with my family. We like to serve it with ice cream or whipped cream. —Cindy Jajuga, Weed, California
Rigatoni with Sausage & PeasWith a tomato-y meat sauce and tangy goat cheese, this weeknight wonder is my version of comfort food. You want to have bowl after bowl. —Lizzie Munro, Brooklyn, New York
Quick Sausage Tortellini SoupI love that this soup is easy to make and uses common ingredients found in the pantry. You can use other types of sausage or pasta if desired. —Annalise Lau, Newberg, Oregon
Originally Published: June 22, 2021
