Another question regarding dutch ovens (porcelain on cast iron): Do any foods discolor the inside?

I've heard that WalMart carries the Tramontina one, but they're rarely in stock. They get...

...bought up so fast by foodies on a budget (ME!), that most WalMart's sell out quick.

Michael

 
Thanks for your experience everyone. I knew it would discolor and that that's not...

...necessarily a bad thing, but I didn't want it to turn black the first week I use it!

Thanks again,

Michael

 
I think one reason mine is so dark inside is that I've made Coq au Vin and left it in the Dutch oven

overnight. Also have made a lot of Beef Bourguignon in it. Both these dishes are really heavy with the wine and I think it's wine that discolored it. The first one I had, I did use the bleach method, but the enamel started popping off that one, so I got another and I'm afraid to do anything to it for fear of ruining it. I can't afford another one!

 
I've seen this one recommended also. One thing I've noticed about the less expensive ovens such as

Martha Stewart, is how uneven and 'pebbly' the inside is. The Le Creuset has such a nice even surface. I don't know if that affects browning, etc, but some seem to have very rough cast iron beneath the porcelain finish.

 
I wonder if the finish was defective. I've made coq au vin in mine plenty of times, and stews that

are more wine than anything else, with no permanent staining.

The enamel is a very "tight" surface, which makes it a breeze to clean. Even stuff I've thought was caked on forever has come away easily after a short soak in water.

 
I'm doing the Coq Au Vin tonight, but afterwards I will try the bleach and see if it works. If not,

I'll contact them and ask about it.

 
I use Soft Scrub or Baking Soda...it's amazing how well those two work, much better

than the uber harsh chemicals I was trying.

 
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