I made lentil barley soup yesterday in an enamel on steel Le Creuset stockpot and it turned a most unappealing shade of black. Why?
The ingredients, added all at once and cooked for 90 mins, were lentils, barley, carrots, onion, leeks, garlic, herbes de Provence, Italian sausage, chicken stock, and salt.
The soup tastes fine but is visually unappealing, to say the least.
The black substance has now stained the pot and the usual suspects of baking soda and vinegar and Bartenders Friend didn't help.