I can't get my Staub or Le Creuset 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.
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?
Updated 3 months ago | 8
Updated 2 months ago | 10
Updated 3 months ago | 26
Updated 2 months ago | 9
Updated 1 month ago | 4