An easy way to remove staining from an enameled cast iron pot is to add a small amount of bleach (about 1/4 cup), dilute with tap water and (optionally) squirt in a little dishwashing liquid. Let the pot sit out over night. Discard water and rinse really well to get rid of bleach odor. This even works if you've scorched the bottom and have some baked on food residue. The Wolfgang line of enameled cast iron pots are nowhere near the quality of Le Creuset or other high end brands. Preheating an empty enameled cast iron pot in the oven for bread baking can weaken the enamel, making it more prone to chipping (and crazing). Since the enamel on the pot you have is already crazed, you might as well use it to bake bread. I've been using non-enameled cast iron dutch ovens for bread baking long before it was popularized by Bittman's article in the New York Times. One thing that bothers me is that it seems as though your risen dough, when ready to bake, still had some oil on it. Even with the no-knead recipe, bread dough has 2 rises - the bulk rise and then, after shaping, the final rise prior to baking. For the final fermentation, the dough is not put in an oiled bowl so there should be no oil on the risen dough when you place it in your preheated pot. A thin layer of any coarse meal (coarse corn grits, wheat bran, semolina, etc.) on the bottom of the pot prevents sticking. In fact, even for the first rise (the bulk fermentation) there is really no need to oil the bowl. Misting the bowl (or whatever rising container you're using) *lightly* with water (use a plant mister for this) is just as effective. Happy baking. Enjoy your pot.

Here's how I season my large Jambalaya pots (AKA wash kettles, gypsy pots, hog pots).......some as large as 30 gallons. Clean the interior with Bar Keeper's Friend followed by a second water washing with Liquid detergent then a good rinsing. DO NOT skip this important step. Then warm your pot over an outdoor burner using a small flame. Then intent is to "warm" your pot on the bottom and sides and completely dry it. Allow your pot to slowly get HOT. Put a little lard (or Crisco shortening) in the pot and when it is melted.....CAREFULLY smear it completely around the pot....both inside and outside......using a wad of paper towels. Wipe off all excess lard....no puddles allowed. You only want a "thin" coating of lard. THIN is important. Then using a PROPANE torch heat the pot "evenly" and completely around it. After it gets hot all over....start working the torch in smaller areas...heating that "small area" to the smoking point of the lard. As you do this, you will see it turn black. Don't heat any longer after it turns black....move your torch to another adjacent area and repeat. Continue to keep your pot hot by heating completely around it with your torch....then focus on a smaller area again. Do not let your pot overheat in any one area to the point of where the seasoning flakes (or burns) off. It is important that you do not burn off the seasoning that you just laid down. The more you do this....the better the seasoning layers will develop. FYI, on a very large pot I use the kind of propane torch that they sell at Harbor Freight for de-icing driveway or for burning grass. For smaller pots I use a smaller propane soldering torch. To prevent future rust in storage and to help further develop its good seasoning layer. Coat the interior and exterior of your pot lightly with some melted lard (purchased stuff...not bacon fat). NEVER EVER coat your pot with regular cooking oil as IT WILL eventually get sticky, gummy, and go rancid. There is nothing worst than that rancid taste in your cooked food. You can prevent this from ever happening by simply using either Crisco shortening or purchased Lard for coating your pot between use. ......grapeseed oil is highly recommended for indoor oven seasoning (less smoking). Best of luck to you in your outdoor cooking adventures. Dan Semper Fi-cus

I just found this on the internet.........should give all the advice you need. How to Make a Cast Iron Skillet Last a Lifetime by www.only-cookware.com If treated properly, a cast iron skillet can last a lifetime, or even longer. One of the most important ways to protect your skillet and prolong its usefulness is proper seasoning. WeÂll show you how to season it the first time you use it, and how to maintain its good condition while you use it. When you look at a cast iron pan, you will probably see a smooth surface, but the truth of the matter is that cast iron is full of pores. These pores can trap bits of food in them, causing your meals to stick, and making cleanup nearly impossible  unless you season your pan first. Seasoning fills the pores with tiny amounts of fat, which has the same effect as a non-stick coating, without the risk of having your coating peel or scrape away with time. To season your cast iron cookware, start by washing and drying thoroughly. Then use a solid shortening to grease the inside of the pan well, just like you would grease your bakeware before cooking. Place your pan upside-down on a cookie sheet and bake in an oven for an hour at 350°F (175°F). The cookie sheet will catch any drips from excess shortening. ItÂs a good idea to repeat this process a few times before using with acidic foods, such as tomato sauce, to ensure that youÂve built up enough of a coating that the pan wonÂt react with your food. You should also repeat the seasoning steps any time the pan starts to look dry, or if you have trouble with food burning too easily. In order to prevent disturbing your seasoning layer, you should never wash a cast iron pan with soap. Simply use water and a damp cloth or brush with stiff bristles to remove food. Salt can also be used as an abrasive, to remove tough residue. Make sure you dry your cast iron pots and pans thoroughly after use, to prevent rusting and corrosion. By following these simple steps, you can use your favorite cast iron pans throughout your life, and even pass them down to your children and grandchildren.

Lou - no, I've never seen Maggio's around here. I'm HORRIBLE with names lol!! I can see the containers of the two most popular brands we have here, the label designes and everything, but can I think of the names? No!! It'll come to me. I haven't had a chance to deal with my Lodge pan yet - I usually have to cram everything in on the weekends. I never have time after work to get much done and now with gardening season here, if I do get anything done, it's usually in the garden! I plan on taking care of it this weekend tho. And I'm going to check out ebay as well. Besides the nice way they cook and all, I really like that if you need to, you can take the cast iron from the stovetop to the oven. They're just so versatile. And not having to replace pans a couple times a year because they're ruined will be great as well!! I hope I can find some of these older pans everyone else is talking about! I go to flea markets all the time, but I was never looking for cast iron before so I never paid attention to what's available! Hopefully the cat isn't quite out of the bag yet on how great these old pans are and there's still a lot out there to pick from!! Lisa