A burnt layer stuck to the bottom of a Dutch oven or casserole is enough to make anyone panic, especially when the pot cost a small fortune and the instinct is to scrub as hard as possible. Don’t. The smooth enamel coating is tough, but it can be scratched, dulled or chipped by the wrong tools, and once it’s damaged, food sticks even more. The good news is that most burn marks give way to patience and gentle ingredients you already have at home. Here are five steps to try, in order from mildest to strongest.
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