Trying to figure out if this is the natural progression of things, if I have damaged my dutch oven, or if maybe I’m just imagining things.
I have a LeCreuset #26 enameled cast iron Dutch oven (this one, in cerise). I’ve had it for at least a decade, maybe longer, and it’s my work horse; it’s the one piece of cookware I use most often and for which I would give up almost everything else in my kitchen. I think I’ve taken good care of it, but lately it feels like stuff is sticking to the bottom much worse than it used to. I’m wondering if I have harmed it. I’m not talking about the normal stuff that you deglaze to make a fond; this seems worse.
I use only wooden, nylon, or silicone tools in it. It has never been dropped or otherwise physically damaged. It has never seen the inside of a dishwasher, despite being labelled as “dishwasher safe.” I typically wash it out with water, a little dish soap, and a Scotch-Brite plastic scrubber. In the past, if there was something particularly gnarly in the bottom, either an overnight soak or boiling some water in the pot would do the trick.
The only thing I can think is that I have, in the past, sometimes used Bar Keepers Friend to clean the worst baked-on stuff, although I see that LeCreuset’s own blog mentions it as an acceptable cleaner.
So - I dunno. Anyone else have their enamel get less “non-stick” over time? Anything to be done about it, if so?