My enameled Dutch oven turned dark. Can I still use it?

Q. I am not sure what I did, but the inside of my pot, enameled, turned dark. It’s a Sur La Table cast-iron pot, and I tried asking Sur La Table, but they had no answer. Can I still use it, or toss the pot? It’s a 5-quart enameled cast-iron pot that I have had 10 years now, but just recently I made beef stew, and it’s all darkened on the inside.

A. The type of discoloration described here is totally normal. I’ve experienced the same thing on my Le Creuset Dutch oven that’s pushing nearly 20 years at this point. Light enamel will darken over time with use — it’s a sign you’ve used it well, not messed it up.

If it really bugs you, give it a good scrub with Bar Keepers Friend. That can remove some, if not all, of the darkening from the enamel. If you have food burned on, the Bar Keepers Friend can help take care of that, but so can soaking with hot, soapy water, followed by a good cleaning with a non-scratch sponge. I know some people like to clean theirs with bleach to get rid of stains, but honestly, dealing with bleach — I always seem to get it on my clothes no matter what I do — stresses me out more than the color of my pot. (If you’re especially disconcerted by discoloring, America’s Test Kitchen has found success with an overnight soak with a 3-to-1 solution of water and bleach.) The darkening is just cosmetic and will not affect the performance of the pot.

As to how to reduce the odds of discoloration in the first place, ensure you’re not using too high of a heat. I often need to drop back the heat under my Dutch oven as the cooking progresses to prevent scorching. Stay nearby and adjust accordingly. As soon as you start to see anything approaching burning, you can deglaze the pot with a splash of liquid (water, broth, wine, etc.) and scrape up any browned bits, whether the recipe instructions call for it or not. In many recipes that start with searing meat, whether for a beef stew or chicken with a pan sauce, this is often the next step anyway.