Cooking can be full of surprises, and some are more welcome than others. You set something to simmer, get distracted for a moment—or maybe several moments—and suddenly, your Dutch oven is holding onto a layer of burnt regret. It happens to the best of us. 

And while soap and water is usually enough to clean enameled cast iron, that scorched food can result in hours of boring, annoying scrubbing. But before you reach for the sponge, take a deep breath. French cast-iron company Staub has a clever cleaning tip that makes rescuing your cookware almost effortless.

In a recent Instagram post, Staub shared a simple trick to release stubborn scorched food or other residues from the bottom of your trusty enameled cast-iron Dutch oven. The best part? The solution is probably already in your pantry. All you’ll need are two common ingredients: water and baking soda. 

How to Remove Stubborn Food From a Dutch Oven

To clean your burnt pot or skillet, add a few scoops of baking soda to the surface, then add some tap water. Bring the water to a boil and let it simmer for a few minutes. Then use a silicone or wooden spatula to gently scrape the gunk off the bottom of the pan. You’ll see those patches of stubborn residue release and float around in the water. 

Let the pot cool completely before tossing the floating gunk, draining water from the pot and washing it with soap. Then towel dry the pot or skillet and put it away. Since you’re using enameled cast iron, no seasoning is required.

How Does It Work?

This isn’t kitchen magic; it’s just basic chemistry. Baking soda is a mild alkaline powder, which helps break down acidic and burnt food residue. When you sprinkle it onto a Dutch oven and add a little water, it works like a gentle scrub brush to loosen stuck-on food. The boiling water helps expand the metal slightly, and the simmering softens and loosens the burnt bits even more—kind of like when you deglaze a pan while cooking.

The combination of baking soda, water and heat creates carbon dioxide bubbles that lift the grime without scratching the enamel. Think of it like a much speedier version of soaking a dirty dish to make it easier to clean—no harsh scrubbing required.

Tips For a Spotless Dutch Oven

• Use enough water. Fill the Dutch oven with enough water to completely cover the burnt areas, about one to two inches above the burnt food line. This ensures the baking soda solution can reach and work on all the stuck-on bits. Leave some space at the top to prevent it from boiling over. If you’re using an enameled cast-iron skillet, fill it about halfway up with water.
• Be patient. Burnt food is stubborn, and sometimes you need to play the long game. If the initial simmer doesn’t completely remove the burnt bits, don’t panic. For really tough burns, let the baking soda solution sit for longer. The extended contact time allows the alkaline solution to continue to break down the stubborn food particles. 
• Repeat, if necessary: Some burns require extra attention. If the first round doesn’t completely clean your Dutch oven, try again. Empty the pot, refill it with a fresh round of water and baking soda and repeat the process. 

Burnt food happens. But with this easy, eco-friendly and cheap method, Staub promises you’ll be left with the clean pan you started with. Your Dutch oven deserves a second chance, and now you know exactly how to give it one.