How to Clean and Care for a Dutch Oven Properly

Key takeaways

• Always let your Dutch oven cool slightly before cleaning, then wash with warm water and a mild detergent using a soft sponge or brush.
• For stuck or burnt-on food, soak briefly and use a baking soda paste or a plastic scraper instead of harsh scourers or metal utensils.
• Bare cast iron needs regular seasoning: dry thoroughly, then rub a thin layer of oil over the surface and heat it to form a protective layer.
• Enameled Dutch ovens, such as the Nuovva 5 Quart Enamelled Dutch Oven, are easier to clean but still need gentle tools to avoid scratching or dulling the enamel.
• Prevent rust by drying cast iron thoroughly and storing with the lid slightly ajar to allow air circulation.

Understanding your Dutch oven type

Cleaning and care depend largely on whether your Dutch oven is bare cast iron or enamelled cast iron (or another coated material such as aluminium). Look closely at the inside: if it is dark, slightly textured metal and can rust when left damp, it is most likely bare cast iron. If it is smooth and usually cream, white, black, or coloured on the inside, it is probably enamelled.

Bare cast iron is extremely durable and versatile, especially for hob and campfire cooking, but it requires seasoning and more careful drying to prevent rust. Enameled Dutch ovens, like the Overmont Enamelled Casserole, have a glass-like coating that resists rust and is easier to clean, but they can chip if knocked or scratched and do not need traditional seasoning.

There are also lighter non-cast-iron options, such as aluminium Dutch-style casseroles with non-stick coatings. These, like the Nuovva Non-Stick Shallow Dutch Oven, often have their own cleaning instructions, but the same gentle approach still applies: avoid abrasives, use soft tools, and protect the coating.

Daily cleaning routine

A simple, consistent cleaning routine after each use keeps your Dutch oven in top shape and prevents minor issues from becoming major problems. The aim is to remove food and oils without stripping seasoning (for cast iron) or scratching enamel.

Step-by-step basic cleaning

First, let the pot cool slightly. Plunging a very hot Dutch oven into cold water can cause thermal shock, potentially warping metal or even cracking enamel. Once it is warm but not scorching, pour out any remaining liquid or food.

Next, add warm water and a drop or two of mild washing-up liquid. Use a soft sponge, dishcloth, or a non-scratch brush to gently loosen food residue. For enamelled pots, this is usually enough to leave the surface spotless. For seasoned cast iron, a small amount of detergent is acceptable occasionally, especially if the pot is well seasoned, but many people prefer to avoid strong soaps and instead use hot water and gentle scrubbing.

Rinse thoroughly to remove all soap, then dry immediately with a clean towel. Avoid leaving the pot to air-dry, particularly if it is bare cast iron, as lingering moisture is the main cause of rust and dark spots.

An extra step for bare cast iron

After towel-drying, place the cast iron Dutch oven on a low hob or in a warm oven for a few minutes to evaporate any hidden moisture, especially around the rim and handle joints. While it is still slightly warm, rub a very thin film of neutral cooking oil over the inside (and outside if you like) using a folded paper towel or soft cloth. Wipe away any excess so it does not feel greasy.

This quick oiling reinforces the seasoning and helps prevent rust. For enamelled Dutch ovens, this step is not necessary on the inner surfaces, although lightly oiling the exposed cast iron rim (if there is one) can help keep it protected.

If your Dutch oven feels sticky or has a gummy residue after cleaning, you are probably using too much oil or not heating it enough to polymerise the coating. Aim for a very thin layer and a little extra heat.

Dealing with burnt-on and stuck food

Even experienced cooks occasionally end up with burnt patches or stubbornly stuck food in a Dutch oven, especially when braising at high heat or baking bread. The key is to soften the residue patiently rather than attacking it with harsh tools that can damage the surface.

Gentle soak and scrape method

Fill the Dutch oven with warm water to cover the stuck area and leave it to soak for 15–30 minutes. For tough, caramelised patches, you can simmer the water on low heat for 10–15 minutes; this helps loosen stubborn bits without heavy scrubbing.

After soaking, use a plastic scraper, wooden spatula, or non-scratch sponge to gently lift away the softened residue. Avoid metal scouring pads, steel wool, or sharp metal tools as these can strip seasoning from cast iron or scratch enamel and non-stick coatings.

Baking soda for really tough spots

If soaking is not enough, make a paste from baking soda and a little water, then apply it to the burnt areas. Let it sit for 10–15 minutes, then scrub gently with a soft sponge. Baking soda is mildly abrasive and helps lift stains without the harshness of many powdered cleaners.

For enamelled interiors that have browned or stained over time, simmering a mixture of water and a couple of tablespoons of baking soda can help brighten the surface. Rinse thoroughly afterwards to remove any chalky residue and dry as usual.

Caring for enamelled Dutch ovens

Enameled Dutch ovens combine the heat retention of cast iron with a smooth, often light-coloured interior that is easy to clean. However, the enamel coating is more fragile than the iron beneath it, so you need to be mindful of impact, temperature changes, and abrasive tools.

Protecting the enamel surface

To keep the enamel intact, always avoid dropping the lid heavily or banging metal utensils against the rim. Chips often start on the edges and corners, which are more vulnerable. Once the enamel chips away, the exposed cast iron can rust and the chip may slowly spread.

Use wooden, silicone, or plastic utensils rather than metal spoons or whisks that can scratch the surface over time. When cleaning, stick to non-scratch sponges or soft brushes and be cautious with any powdered or gritty cleaners that might dull the finish.

Avoiding thermal shock and discolouration

Thermal shock, caused by very sudden temperature changes, can crack or craze enamel. To reduce the risk, avoid adding cold liquids to a very hot Dutch oven. Instead, allow ingredients like stock or water to come closer to room temperature or add them gradually with the heat turned down.

Over time, light-coloured enamel interiors can darken, especially if you sear meats or cook with tomato-based sauces frequently. Mild discolouration is usually cosmetic and does not affect performance. For stubborn staining, occasional use of the baking soda simmer method or a specialist enamel cleaner can help.

Caring for bare cast iron Dutch ovens

Bare cast iron Dutch ovens are incredibly robust, but they rely on seasoning for their non-stick properties and rust resistance. Seasoning is a thin, hardened layer of oil that has been heated until it bonds to the metal surface, creating a dark, smooth patina.

How to season a cast iron Dutch oven

If your Dutch oven is new, has just been stripped of rust, or has bare patches where food sticks, it is worth giving it a dedicated seasoning session. First, wash it with warm water and a little detergent to remove any manufacturing oils or residue, then dry thoroughly.

Next, rub a very thin layer of a high-smoke-point oil (such as vegetable, rapeseed, or grapeseed oil) over the entire surface, inside and out. Wipe away all visible excess with a clean cloth or paper towel; the pot should look almost dry. Place it upside down in a warm oven and heat it for around an hour. Allow it to cool in the oven. Repeat the process for a stronger coating if needed.

Maintaining seasoning over time

Everyday cooking, especially frying and roasting, helps maintain seasoning, while simmering very acidic foods like long tomato braises can gradually wear it away. If you notice more sticking than usual, or if the interior looks patchy and dull instead of smooth and dark, it is time for a light re-seasoning.

Between full seasoning sessions, simply drying your Dutch oven thoroughly and wiping a thin film of oil over the surface after each wash will keep the coating healthy. Avoid storing food in the pot, particularly salty or acidic dishes, as they can degrade the seasoning and encourage rust.

Preventing and treating rust

Rust is one of the main worries with cast iron Dutch ovens, but it is surprisingly easy to prevent and usually simple to fix if caught early. Rust cannot form without moisture, so your main defence is to ensure that your pot is completely dry and lightly oiled before you put it away.

How to prevent rust forming

Always dry cast iron straight after washing, then heat it briefly on the hob or in a warm oven to drive off any hidden moisture. After that, wipe on a very thin layer of oil and store it with the lid slightly ajar. Leaving a folded piece of kitchen paper between the pot and the lid allows air to circulate and helps absorb any humidity.

Try not to store your Dutch oven in damp places such as under-sink cupboards or unheated sheds. If your kitchen tends to be humid, the extra step of heating and oiling before storage becomes even more important.

Removing rust if it appears

If you spot small orange or brown areas of rust, do not panic. Use a non-metallic scrubber or a fine, flexible scrubbing pad to gently remove the rust under warm water. For more stubborn patches, you may need a bit of fine steel wool, but be prepared to re-season afterwards.

Once the rust is gone, rinse, dry thoroughly, and immediately apply a light coat of oil. Then give the pot at least one good seasoning session in a warm oven to rebuild the protective coating. If an enamelled Dutch oven develops rust only on the exposed edges or rims where the enamel ends, you can treat those spots the same way, being careful to avoid scratching the enamel itself.

Avoiding damage from tools and detergents

The tools and products you use to clean your Dutch oven make a huge difference to how long it stays in good condition. A harsh scourer might give you a quick result once, but repeated use can permanently dull enamel, strip seasoning, or scratch non-stick coatings.

For both enamelled and cast iron Dutch ovens, choose soft sponges, dishcloths, non-scratch brushes, and plastic or wooden scrapers. Keep a stiff metal scouring pad or steel wool only for occasional rescue jobs on badly rusted or neglected cast iron, and be ready to re-season afterwards.

Standard mild washing-up liquid is usually safe for most Dutch ovens. Avoid oven cleaners, bleach, or heavy-duty degreasers, particularly on enamel and non-stick coated aluminium pots. Strong chemicals can discolour enamel or compromise protective coatings over time. If you need a little extra cleaning power, lean on baking soda, patience, and gentle abrasion rather than aggressive chemicals.

Can you put a Dutch oven in the dishwasher?

Many manufacturers advise hand washing Dutch ovens, even when they have enamel or non-stick coatings that could technically survive a dishwasher cycle. While an occasional run in the dishwasher may not destroy an enamelled pot, repeated trips can dull the gloss, weaken the finish, and wear away seasoning on any uncoated areas.

Bare cast iron should never go in the dishwasher. The combination of prolonged hot water, detergent, and steam will strip away seasoning and almost guarantee rust. Even enamelled cast iron often has bare rims or undersides that can rust if put through repeated dishwasher cycles.

If your non-cast-iron Dutch oven (such as a coated aluminium casserole) is labelled dishwasher safe, it is still usually kinder to wash it by hand. Dishwashers can shorten the life of non-stick coatings and discolour bright exteriors. Handwashing with warm water and a soft sponge only takes a few minutes and greatly extends the life and appearance of the pot.

Troubleshooting common issues

Even with good habits, you may run into some common problems while using and caring for your Dutch oven. Recognising what is happening and adjusting your cleaning or cooking habits can usually solve them.

Food sticking more than it used to

If food is suddenly sticking to a cast iron Dutch oven that used to perform well, the seasoning layer has probably worn thin or been stripped in places. This often happens after simmering very acidic dishes for long periods or after an overzealous scrub. To fix it, clean the pot thoroughly, dry it, and give it one or more seasoning sessions in the oven until the interior darkens and regains a slight sheen.

With enamelled Dutch ovens, sticking is more often about cooking technique than the surface itself. Make sure you preheat on low to medium heat and add oil or fat before adding food, especially proteins like meat and eggs. Avoid searing on very high heat; enamel distributes heat well, so you rarely need to turn the hob up full.

Dull, scratched, or stained enamel

If the enamel looks dull or lightly scratched, think honestly about how you are using and cleaning the pot. Metal utensils, abrasive powders, and harsh scourers are the most common culprits. Switch to softer tools and avoid gritty cleaners. For surface staining, an occasional baking soda soak or a specialist enamel cleaner can refresh the appearance, though deep scratches and chips cannot be fully reversed.

When chips expose the cast iron beneath, keep an eye on them. Lightly oil the exposed areas after washing to prevent rust and avoid dragging utensils directly across those spots.

Lingering smells in the pot

Strongly flavoured dishes, especially with garlic, spices, or fish, can sometimes leave a lingering smell, particularly in lighter enamel interiors. To freshen the pot, wash it thoroughly, then simmer a mixture of water and a few tablespoons of baking soda for 15–20 minutes. Let it cool, wash again, and dry as usual.

For cast iron, ensure the pot is well seasoned; the more complete the seasoning, the less likely it is to absorb odours. Avoid soaking bare cast iron in soapy water for long periods, as this can penetrate the seasoning and trap smells.

Long-term storage and care habits

Because Dutch ovens are heavy and often used for special dishes, some people store them for long periods between uses. A few simple habits ensure they come out of the cupboard ready to cook, without rust, dust, or off smells.

Always store your Dutch oven completely clean and thoroughly dry. Place a folded piece of kitchen paper or a clean tea towel between the lid and the pot to allow air circulation and to absorb any residual moisture. If you stack other cookware inside, protect the interior with a soft cloth to avoid scratches or chips.

Every so often, especially in humid homes, take a moment to check stored cast iron for any signs of rust or dryness in the seasoning. A quick wipe with a small amount of oil and a few minutes of gentle heat is usually enough to refresh the surface and keep it in good condition for the next time you cook.

Conclusion

Cleaning and caring for a Dutch oven does not need to be complicated. A consistent routine of gentle washing, thorough drying, and, for bare cast iron, light oiling and occasional seasoning, is all it takes to keep your pot performing well. Protect enamel and non-stick coatings by avoiding harsh scourers and sudden temperature changes, and tackle stains or rust promptly with simple methods such as baking soda soaks and careful scrubbing.

Whether you prefer a classic cast iron pot, an enamelled model like the Nuovva 5 Quart Dutch Oven, or a lighter aluminium casserole such as the Nuovva Non-Stick Shallow Dutch Oven, the same core principles apply: be gentle, keep it dry, and refresh the protective surface when needed.

By adopting these habits, your Dutch oven will remain a dependable, versatile piece of cookware for countless soups, stews, breads, and braises, ready to go whenever inspiration strikes in your kitchen.