Q. I seared a roast in my enamel Dutch oven. The brown sugar in the rub burned, and now I have black scorched stuff on the bottom of the pot. I scrubbed what I could and poured in vinegar to soak overnight, but it’s still fairly black. Any ideas for my next move? I don’t want to use anything abrasive that would damage the enamel.
A. When I burn stuff like that, I boil a kettle of water and pour it in, or I boil water in the pot. Then I let it soak, soak, soak. And I’ve used coarse kosher salt for scrubbing to no ill effect.