- Don’t be lazy—clean your cookware adequately every time. Saying that you’ll clean that stain the next time you use the piece will lead to an interior cooking surface that is dull and brown.
- I use soap, water, and a green non-scratch Scotchbrite scouring pad to keep my cookware clean. These scouring pads are fantastic on enameled cast iron because they clean buildup that often gets overlooked.
- If you burn something in your enameled cast iron, don’t fret; boiling water in a piece can be very effective in removing burnt food. Adding dishwashing liquid while boiling also works wonders (you should NEVER do this with a regular cast iron skillet, by the way). Boiling water and then adding baking soda is also effective. Use a Lodge polycarbonate pan scraper to help remove stubborn bits of food.
- For light staining that occurs over time, I have found that soaking the cooking surface in peroxide mixed with baking soda, followed by a scrub with soap and water with a scouring pad is highly effective. If you have heavier stains, fill the pan halfway full with water, add half a cup of peroxide, one-third cup of baking soda, and gently simmer for 2 hours, being careful to maintain your water level.