For baked on food on the interior of unseasoned cookware, fill the piece with water and a few drops of dish soap. This works beautifully on Le Creuset and Staub enameled cast iron. Bring to the filled cocotte to a simmer------ as soon as it comes to a boil, turn the burner off. Do not leave unattended as it will foam. Cool.Then the cast iron will clean very easily with soap and water with no scrubbing needed. If the piece is black with no emamel, wipe all moisture and lightly season with a little oil, wiping away all residual. Use parchment paper as a liner for cast iron cooking in the oven for seasoned ribs, pork loin,roast, baked potatoes, sweet potatoes, lemon seasoned chicken with NO WATER and the LID ON in the oven. Remove the lid in the last 15-20 minutes to brown if desired. The steam, vitamins, color, and flavor remains in the food, as no other cooking method can achieve.Chef John Folse has many recipes for cast iron cooking, as does Michael Ruhlman. Love cast iron and have an Enclume Cast Iron Tower of pans used on a daily basis. Love, Love, Love the King Arthur Flour Bread recipe!

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