Dutch ovens have long been a beloved piece of cookware, thanks to their high quality and versatility of use. When cared for properly, they can last for years, often even a few decades!
This makes the dutch oven an incredibly valuable investment. However, they are not completely invincible, and after some time, you may notice your dutch oven beginning to peel.
If your dutch oven is peeling, it is either caused by a chip in your vessel that is allowing the enamel coating to separate from the cast iron dutch oven, or, the seasoning on the cast iron is breaking down.
Depending on which situation you find yourself facing, there are a few potential fixes, as well as preventative measures you can take to ensure you don’t end up with more peeling. Keep reading to learn more.
Why Your Dutch Oven Is Peeling
To start, it’s important to understand proper use and cleaning of your dutch oven, to ensure you don’t contribute to any damage that may happen.
Dutch ovens can be used for many different purposes. If you’re cooking meat at a low temperature for long periods of time, you can use your dutch oven to do so in the oven.
You can even sear your meat in the dutch oven on the stovetop first, and then transfer the vessel directly into your oven to finish cooking. Or, you can simply lower the heat after searing, add your liquid and other ingredients, and then cover and continue cooking on the stovetop.
Over time, cooking with fat and oils will continue to build coating on your dutch oven, which will help to preserve it. However, if you often cook with acidic ingredients, such as tomatoes or beans, the acid will eat away at the coating and may cause it to peel.
This process does depend, however, on the specific coating of your dutch oven – of which there are two varieties.
What Is the Coating on a Dutch Oven?
Dutch ovens either come with a coating called enamel, or with a coating called seasoning (also referred to as unenamaled). Both of these coatings help to preserve and protect the cast iron itself from rust and other damage over time.
Enamel is a material very similar to glass, and is bonded to cast iron through a process much like glazing pottery. Its smooth finish protects the cast iron from rust, and is very easy to clean.
It does tend to stain over time, and may chip if faced with blunt force. However, enameled dutch ovens are a great choice for those who are looking for an easy-to-clean and attractive option.
Unenameled dutch ovens, on the other hand, are coated with seasoning. Seasoning is formed when an oil or fat is used to coat the cast iron, and then the vessel is heated to extremely high temperatures to create a smooth, hardened service.
Unenameled dutch ovens are generally less expensive, and can therefore be a good choice for those who prefer to spend less on a high quality vessel. However, it can be prone to rust if not properly cared for.
Cleaning your dutch oven will look very different depending on which coating the vessel has, and it is important to do it properly to avoid damaging the vessel.
If your dutch oven is coated with enamel, you can hand wash similarly to any other cooking vessel using dishwashing soap and water. Avoid putting in the dishwasher, as there is more risk for chipping and other damage.
If your dutch oven has a seasoning coating, you should not use soap at all. Wipe away any food residue, then fill with water and bring to a boil. Remove the dutch oven from heat, and allow the water to come to room temperature.
Discard the water, and then use a cast iron brush to scrub away any remaining particles. Dry your dutch oven completely using paper towels, and then rub in a thin layer of oil to coat. This step is critical to continue building the seasoning on your dutch oven, and prevent peeling.
How Do You Fix Peeling Cast Iron?
If you do find your seasoned dutch oven beginning to peel, there are a few easy steps you can take to restore.
- First, make sure to buff your dutch oven thoroughly – the seasoning may be peeling in areas that are not immediately visible to the eye, and it is important to remove any flakes so that the result will be as smooth as possible.
- Once you’ve buffed your dutch oven, using sandpaper or coarse salt, be sure to hand wash and dry.
- Pour a little flaxseed, grapeseed, or vegetable oil into your dutch oven, and wipe it throughout the entire vessel using a clean rag or paper towel to ensure all surface area is covered.
- Preheat your oven to 500 degrees Fahrenheit, and line a baking sheet with aluminum foil. You will place this baking sheet on a rack below your dutch oven to catch any dripping oil.
- Place your dutch oven inside your oven face-down, above the baking sheet intended to catch drippings.
- Bake the dutch oven for an hour, and then turn off the oven and allow your vessel to cool completely inside. This may take a few hours, as cast iron holds heat very well.
- Remove your dutch oven from the oven and wipe clean with a paper towel.
This process will create a new layer of seasoning to coat the layer that has flaked. You can repeat the process if you desire a darker, more black look.
Is It Safe to Use a Chipped Dutch Oven?
Unfortunately, if your dutch oven has chipped and that is the source of peeling, it is not safe to use your dutch oven as is. Because enamel is similar to glass, it is not safe to consume, and if there is already a chip in your vessel, the area may continue to chip and end up in your food. A situation best avoided!
If you’re not quite ready to invest in another dutch oven (which is understandable, especially if you’ve purchased in a high-quality vessel!), there is a process to fix a small chip, which must be done before using it again.
- First, thoroughly clean and dry your dutch oven.
- Apply a food-safe epoxy solution to the chipped area, and allow it to dry slightly for a few minutes.
- Use wax paper to press the epoxy flat against the dutch oven. Leave for 5-10 minutes, and then gently remove the wax paper.
- Once completely dry, gently sand the epoxy with sandpaper to ensure it is completely flush and even with the dutch oven’s surface.
Optionally, you can also find a paint that matches the color of your dutch oven and add a few coats to create a more polished, finished look.
In summary, if your dutch oven is peeling, there are two common culprits; either the seasoning of your vessel is breaking down, or a chip has allowed the enamel to peel away from the cast iron.
In either case, take the appropriate steps to repair your dutch oven before its next use to ensure proper food consumption safety and preserve the quality of your vessel.