A week ago, I left soup simmering in my new Staub cast-iron pot (http://www.williams-sonoma.com/products/2507416/) for too long, and all the liquid evaporated and what was left burned on the bottom. I've scrubbed and soaked in hot water overnight for a week but there are still black, charred remains stuck to the bottom (see photo).
My questions:
- Based on the photo, can you tell what is on the bottom? Is it burned food, or the enamel, or "seasoning" (I've never seasoned it myself…), or rust, or something else?
- How do I clean and restore my precious pot to full health?
Best Answer
You've got some good advice already. I would add, try Barkeeper's friend and scrub the pan with the green abrasive side a scrub sponge (like Vileda).