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How do you clean LeCrusett cookware?

S

spidey07

No Lifer
We use the snot out of the porcelin coated cast iron stuff. Frequently browning stuff and stewing into the oven. But over the years it's got some stain on the bottom. It isn't much and probably doesn't affect anything but is there some special cleaner to get? Or just not mess with it.
 
DO NOT use barkeeper's friend, disregard what i said earlier. also ignore that first ehow post. assuming your cookware is the enamel coated le creuset, anything abrasive will definitely be bad for the life of your cookware. just talked to someone i know at william-sonoma and they recommend just using some soap and a sponge for normal cooking.

however, this stain at the bottom you're describing is most likely due to heat and it is just a discoloring, and no cleaning will be able to get rid of it.
 
I know vinegar works on stainless vessels for that cloudy stuff that accumulates, so it may work for that enameled coating. Might have to invest in a non-abrasive polish made for that material, but first I would try to soak it over night in salt water, then scrub the beejesus out of it.

Tomato soup concentrate could also work. Grab a can of Campbells, and just smear the bottom with it sans water. Let that sit for awhile then try to clean it.

Le Creuset makes great stuff, someday I'll start collecting their wares.
 
Enamelware just stains. AFAIK there isn't any way to get rid of it. It doesn't matter anyway. It's meant for cooking, not an art piece.
 
spidey07 said:
I know. I'm just going to leave it alone. It's pretty minor.
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Probably the safest bet. It's less porous than straight cast iron, and we let that build up all kinds of wonderful base oils and residue. Doesn't hurt the food at all, in fact, it often makes it better!
 
Le Creuset makes a cleaner that is safe to use on their cookware that works pretty well. Honestly, I find that if I clean it right after use it generally cleans up well with just soap and water though.
 
JulesMaximus said:
Le Creuset makes a cleaner that is safe to use on their cookware that works pretty well. Honestly, I find that if I clean it right after use it generally cleans up well with just soap and water though.
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Just make sure it's nice and cool before you wash it. Thermally shocking it can cause the enamel to crack.
 
spidey07 said:
We use the snot out of the porcelin coated cast iron stuff. Frequently browning stuff and stewing into the oven. But over the years it's got some stain on the bottom. It isn't much and probably doesn't affect anything but is there some special cleaner to get? Or just not mess with it.
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Getting charred organic shit off of glassware or plastic is usually done with simple household ammonia.

Personally, I wouldn't screw with it. A stain won't ruin the pot, but ammonia can destroy certain types of material. Metals in particular.
 
Fmr12B said:
Great stuff! We use Lodge enamel coated cast iron whcih can be found at Amazon, Target, and even Wal-Mart. 30% of the price with 95% of the function.
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We got a decent enameled cast iron pot from Macy's, I think it cost us $40. That thing is great for chilis, stews, and things like that. While I'd love Le Creusset I'm fairly confident that the one we've got will be good enough for what we're using it for. Nothing sticks to it at all, it's great to clean up.
 
There was a thread here a little while ago about removing the yellowish stains from old plastic electronic equipment (old Atari games, keyboards, etc.) - I believe the method used oxyclean & a few other household chemicals. You could give that a try.
 
techs said:
http://www.amazon.com/Lodge-Enameled...ref=pd_sim_k_1

Like this:

Lodge Color Enameled Cast-Iron 6-Quart Dutch Oven, Island Spice
Price: $58.40
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That's a pretty good price and something like this should be owned by everybody. As long as it's oven safe which it almost certainly is. Prefer the 8 quart size though, lot more room on the bottom for browning and getting yummy browny bits.

I don't know why LeCrusett is so expensive but it does rock. If you can get the same thing for 1/4 the cost that's a no brainer. Lodge consistently puts out really good stuff.
 
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DrPizza said:
There was a thread here a little while ago about removing the yellowish stains from old plastic electronic equipment (old Atari games, keyboards, etc.) - I believe the method used oxyclean & a few other household chemicals. You could give that a try.
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Try them one at a time. Mixing random chemicals is suicide. My favorite is when people mix ammonia and chlorine bleach to create chloramine.

Another classic is bleach + muriatic acid (or any strong acid) = gaseous hypochlorous acid.
 
spidey07 said:
That's a pretty good price and something like this should be owned by everybody. As long as it's oven safe which it almost certainly is.

I don't know why LeCrusett is so expensive but it does rock. If you can get the same thing for 1/4 the cost that's a no brainer. Lodge consistently puts out really good stuff.
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From the product description:

Lid knob is oven safe to 400 degrees Fahrenheit.
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From what I know about these things that's the limit for almost all of the cast iron cookware with phenolic knobs. If you want to go hotter you could probably replace it with a metal knob, it's probably just held on by a screw.
 
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