Been there, nearly all my cookware is LeCreuset. Only it was with a batch
of Strawberry Pear Butter.

The important thing is no abrasive cleaners. You will risk damaging the
enamel. LeCreuset and Chef's Catalog sell a cleaner just for the cookware
but you may not be in an area where it's readily available. I remember
what I did for the Pear Butter is just let it soak in the sink for 24 hours
and then gave it a good scrub with a really soft scrubber sponge.

There's a reason this cookware has a 101 year waranty. It's not the end of
the world for it.
--
Peace and Love,
Toni ^_^

The truth is out there. Trust no one. Deny everything.

"Frogleg" > wrote in message
...
(snip)
>
> 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?