Food Sticking to Bottom of Enamel Pot While Cooking?

Question

Every time I make a pot of pasta sauce, I use my enamel pot. I cook the sauce for about 2 hours because I also cook the meatballs in the sauce. Even though I stir the sauce about every 10 minutes, it still tends to stick to the bottom of the pot and burn. When I'm done cooking the sauce and I'm ready to wash out the pot, I have to scrape the burnt sauce off the inside of the bottom of the pot. It happens every time, sometimes worse than others. I don't know what to do to stop this from happening. Any suggestions?

Answer 1

What you need is a defuser for your burner, chefscatalog.com

Answer 2

You shouldn't have to stir often like that when simmering/braising, and in fact, all the lid opening could be making the sauce drier so that it could more easily burn.

Some possibilities that could maybe have an effect come to mind (...btw, I assume you mean an enamel-coated cast iron pot, right?):

...are you using a pot that is scratched on the bottom (even micro scratches)? that could make things stick more easily, I think ... also, some less expensive enameled cast iron pots don't have as thick bottoms as Le Crueset, e.g., and may more easily make food scorch

...is the sauce getting too dry?

...are you using a metal diffuser? ... if not, try one

...are you making sure that your burner is as low as it will go?... if you're using a gas burner, the flame may even be set "too high," but you can lower it by turning it to Low, pulling off the control knob, sticking a screwdriver down into the shaft, then turning the screw down in there to the left to lower the flame; doing that will affect both Low and Med, but High will be the same--a full out flame)

... also, since you're using enameled cast iron, you could always just do all the low-heat cooking of your dish in the oven rather than on a burner once the food and pot have gotten hot from the cooktop... (200-250 maybe)

(if you aren't already doing this, it helps to soak pots with cooked-on stuff or even boil water in them, before trying to get any gunk off)


Diane B.

Answer 3

Why on earth do you cook your sauce for two hours ? That is your problem.

Brown your meatballs in a fry pan, in batches over high heat. Return all to the pan and gently heat turning until cooked.

Put them into your Enamel pot, with the sauce. Home made or Commercial sauces require little cooking, stirring regularly until hot. I would have that meal ready in 20 minutes max

Family Cook

Answer 4

Try using a spray olive oil lightly over bottom and sides, before using pot.

Hope it helps! :)