I can't seem to get my Staub or Le Creuset Cast Iron Enamel pans clean. Both have residue building up and are less than 6 months old.
I've read a lot of different articles and discussions saying one cleans better than the other, use this cleaner, not that, etc.
I'm looking for a straightforward answer.
Have I ruined my pans by cleaning them with soap and water for the most part? Once, I used Bar Keeper's Friend to remove some residue, then I read that was the wrong choice. And, it seems that a bit of the layer has been removed on the LC.
If they are not ruined, how then should I really be caring for them?
What can I do to restore my pans to their original condition and I can stop being grossed out by the thought of old food and bacteria building up? Is that food at all, or is the proper seasoning that is occurring? Or, should enamel cast iron pans be seasoned at all?
These are my pans:
Updated 3 months ago | 18
Updated 4 months ago | 2
Updated 1 month ago | 28
Updated 2 months ago | 5
Updated 1 month ago | 24