Caring for Your Dutch Oven: The Sourdough Kitchen Way
At The Sourdough Kitchen, we love tools that last a lifetime, just like a good starter. Whether you’ve chosen an Enamel Coated or Raw Cast Iron pot, this guide will help you cook, clean, and care for your kitchen workhorse so it stays in great shape for decades
Enamel Coated Dutch Oven Care
Enamel provides the heat retention of cast iron with a smooth coating that makes cleaning easy.
How to Season Raw Cast Iron
-
No Seasoning Needed: The enamel coating protects the iron, so there is no need to bake on oil.
-
Heat Management: Always start on low to medium heat. Enamel is efficient; high heat isn't necessary.
-
Tool Choice: Use wooden, silicone, or nylon utensils to avoid marking the enamel over time
Cleaning & Storage
-
Gentle Washing: Unlike raw iron, mild dishwashing liquid is perfectly fine every time.
-
While dishwasher-safe, handwashing keeps it looking newer for longer.
-
Stuck-on Food: Soak with warm water for 15-20 minutes or use a gentle baking soda paste for stubborn spots.
-
Avoid Harsh Chemicals: Never use oven cleaners or steel wool, which can dull the surface
Raw Cast Iron Care
Raw cast iron is a classic that holds heat beautifully and only gets better with age.
How to Season Raw Cast Iron
Your pot arrives pre-seasoned, but you can build a natural non-stick layer with these steps:
-
Warm the pot: Heat your oven to 150°C and warm the pan for 10 minutes.
-
Apply Fat: Rub in a tablespoon of beef dripping, lard, or bacon grease. Avoid plain vegetable oil as it can leave a sticky finish. However, we have found avocado oil to be a good option as well.
-
Bake: Wipe off excess so only a thin layer remains, then place the pot upside down in the oven for 1 hour.
-
Cool: Turn off the oven and let it cool inside.
Cleaning & Storage
-
The "One Soap" Rule: Wash with soap only once when it first arrives. After that, use only hot water and a cloth or non-scratch brush.
-
Skip the Soak: Water is the enemy. Rinse while warm, dry immediately (you can use low heat on the stovetop to be sure), and wipe with a tiny bit of oil before storing.
-
Stubborn Spots: Use a sprinkle of coarse salt and a gentle scrub, then rinse the salt off. This will protect the seasoning.
Common Questions (FAQ)
Can I use my Dutch oven on a glass cooktop?
Yes, both work on induction and electric, but be careful not to slide raw cast iron as it can scratch the glass.
How do I prevent my pot from cracking?
Avoid "thermal shock"—never shock a hot pan with cold water and avoid sudden temperature changes. Always let the pot cool naturally after cooking.
Is it normal for the inside to change color?
Yes, minor marks or a "patina" inside light-colored enamel are normal with regular use.
A Note from The Sourdough Kitchen Team:
We are a small Kiwi business helping people discover the joy of homemade bread. If you have any questions or run into an issue, flick us a message through our website!
— Alison xoxo
