On Mon, 29 Nov 2004 17:22:55 -0600, Melba's Jammin'
> wrote:

>In article >, Frogleg
> wrote:

>> This is a Le Cruset enameled cast iron pot. I let it cool, scooped out
>> the "fruit" to find a sturdy black-brown crust on the bottom. I poured
>> in some water and let that boil for a bit, but this has done very
>> little to loosen the crust. What do I do now? Barb -- do I get any
>> slack for being drugged instead of purely stupid?
>
>Hey, it's Monday and I just checked r.f.p. I'd chew you a new one if I
>hadn't had similar experiences in my life. It happens. Haven't looked
>at the other responses, but I'm guessing that someone has already told
>you to wet the crust and pour on a thick layer of baking soda, let it
>sit overnight, add water in the morning and cook it a bit. Most of it
>should come out (IME). Careful with what you use to scour. Don't want
>to scratch that enamel if you can help it. You have my deepest
>sympathy. I can't cook Apricot Butter without a timer next to me
>wherever I go. It helps.

Progress report to all: as I said, I decided to start with the mildest
solution. After soaking and boiling with water (little improvement), I
added a generous amount of baking soda, let soak overnight, and then
brought to a boil for a few minutes. When it cooled, I began poking at
it with a wooden spatula. And the crust gave up! Unfortunately, so did
a small (3/8") chip of the top layer of enamel. It's not down to metal
in that spot, but to a second enamel/ceramic layer. Still, a good deal
better than I could have expected.

I soaked further with plain ol' water and Dawn and washed, and it
seems pretty OK now. Will use some bleach to pretty it up when I get a
round tuit. Thanks for all the suggestions and immediate leaps to
help.