How to Clean Your Dutch Oven: The Truth About Boiling Baking Soda
We’ve all seen those viral videos showing how to remove years of buildup from a Dutch oven by boiling baking soda and water. It looks easy, right? I’ve tried it myself, and while it works sometimes, it’s far from perfect.

Let’s break down when baking soda works, when it doesn’t, and safer alternatives for tough stains.

Why Dutch Ovens Stain
Before blaming your Dutch oven, it helps to understand what causes stains. A Dutch oven is a heavy pot coated with enamel—a durable, glass-like layer that resists rust and keeps food from sticking.

Even with care, stains can form from:

Polymerized oils: Brown films from overheating oil

Burned-on food: Especially sugar- or starch-heavy dishes

Colored sauces: Tomato sauces, curries, and similar foods

Heat discoloration: Prolonged high heat can change enamel color

Not all discoloration is dirt. Some stains are just cosmetic changes that happen over time. For example, I have faint orange marks in my own Dutch oven—they’re harmless and won’t come out.

Does Boiling Baking Soda Actually Work?
Here’s the truth: baking soda contains a mild alkali, which can loosen greasy residue and light stains. I used it after a beef stew, and it removed a light brown ring around the rim without heavy scrubbing.

How to use it effectively:

Add enough water to cover the stained area.

Mix 1–2 tablespoons of baking soda per quart of water.

Simmer gently for 10–15 minutes—don’t boil aggressively.

Let it cool slightly, then scrub with a soft sponge.

Rinse thoroughly and dry.

This method works for light buildup, but it won’t restore heavily stained or burned areas.

When Boiling Baking Soda Works Best
Use baking soda as a maintenance tool, not a miracle cure. Think of it as flossing your Dutch oven regularly to prevent tough stains. It keeps your pot clean but won’t fix years of heavy discoloration or damage.

What Baking Soda Can’t Fix

Baking soda won’t remove:

Color stains from spices or long-term use

Micro-scratches that trap food

Burn marks embedded into the enamel

Crazing (tiny cracks in the enamel)

These issues are structural or deeply set, so repeated boiling won’t help. Using metal scouring pads or excessive scrubbing only risks damaging the enamel further.

Is Boiling Baking Soda Safe?
Yes, occasionally boiling baking soda won’t harm your Dutch oven, as long as you avoid aggressive cleaning.

Don’ts:

Don’t let the solution boil dry

Avoid metal scouring pads

Don’t scrape with knives or forks

Don’t repeat excessively

Used correctly, baking soda is safe and gentle.

Alternative Ways to Tackle Tough Stains
If baking soda doesn’t cut it, try these safer methods:

Bar Keepers Friend: Contains oxalic acid, effective on enamel when used gently

Le Creuset Cleaner: Specialized and gentle, though pricey

Baking soda paste: Apply to stains, leave an hour, then wipe

Accept minor stains: If your Dutch oven isn’t flaking or smelling, consider cosmetic discoloration a badge of honor

Final Verdict: When to Use the Hack
Boiling baking soda works best for light stains and routine maintenance. For severe burns or long-standing stains, it’s not a miracle solution.

Remember: stop when the stain persists, use gentle tools, and accept a few cosmetic blemishes. Your Dutch oven has earned them—it has cooked countless meals and survived the test of time.