Not really wanting to admit I have made a mistake or two over the years. But we have done lots of things to clean out a bad Dutch oven. Primary thing I try to use is a green scotch bright pad, the plastic scrapper thingy, cooked it out (aka hot coals in the oven), even have used sand. Most of the time we try to boil out the error, and use a scrubby.
Sugary things easily burn if you are not careful. To help eliminate hot spots, and more consistent cooking, we rotate the Dutch oven every 10-15 minutes in one direction by 90 degrees, and rotate the lid the other direction by 90 degrees. In general this helps minimize hot/cold zones. Depending on what we are cooking, and the amount of cooking time we modify the rotation timing as needed.
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