I love my Le Creuset dutch oven. I use it nearly every week. I’ve made many things in it but my favorite is soup or stew. What you see above is beef stew that is on the stove as I write this. The week before last I made a recipe I’d seen on Cook’s Country: Milk Can Supper. Here is a variation. I followed the recipe as given on TV which included a bottle of beer and no chicken broth. When I thought it was done I served dinner and everyone said it needed to cook a little longer. Well I turned the stove back on to cook the leftovers a bit longer. Well all the liquid boiled away, I really thought there was more in the dutch oven than there was so I let it go a good 30 minutes. The inside of my favorite dutch oven was blackened, bad. Really bad. I removed all the food and thought for sure my dutch oven was a goner. I tried scrubbing it with Dawn. I then left it to soak while I searched the internet. I knew I wasn’t the first person to do this. And I was right! I found directions for boiling hydrogen peroxide and baking soda for about 10 minutes until a chemical reaction occurred. The baking soda bubbled up and after doing this twice I was able to get the stuck on burned stuff off the inside of my dutch oven and the inside looked exactly like the day I bought it. So thank you internet for sharing your mishaps and fixes. I do reserve the right to hate you later though.