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Question about my Dutch oven chili that turned into a charcoal brick on Sunday
I threw a pot of chili on the stove at 2pm on Sunday and then got lost in a phone call with my sister for almost two hours. When I walked back into the kitchen the whole bottom layer was black and stuck like cement, and the smoke alarm was screaming at me. I panicked and dumped in cold water, which of course made a giant scorched cloud and set off the alarm again. My husband said the smell is still in the curtains two days later. I scraped out what I could and the top half actually tasted fine, but now I have this crusted ring I cannot get off. Has anyone saved a pot like this with baking soda or vinegar, or is my Dutch oven done for?
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