BAM! Clean pot!!
Then I usually do a quick run with soap and water once the pot is cooled down. I even use a tiny amount of Bar Keeper’s Friend on my nice All Clad pots and pans if there is a particularly hard to clean spot. This product is in no way shape or form natural or chemical free. I do the same 80/20 rule for cleaning products and my contact with chemicals as I do with food. 80% of everything under my sink is Seventh Generation or homemade, but I ain’t got no problem with some tough stuff on rare occasions. Most of the time plain old baking soda will do the trick but I pull out the big guns when I need to.
I have a post coming up soon about cast iron skillets but just FYI, I try not cook bacon or fry anything with lard in my cast iron skillet (I use my stainless steel All Clad pans for that because its easier to clean up). I just use butter or olive oil in my cast iron skillet and clean it out with a towel and then it rinse it with water and wipe it again. This is the old school way to wash a cast iron skillet and keeps your skillet in good condition and “seasoned”. I have two cast iron skillets – one big and one small. The big one belonged to my father’s mother and I love having it in the kitchen with me. If you take care of a cast iron skillet they will literally last forever.
The hot water cleaning tip will work on any pot or pan. Give it a try, you will be amazed!
Finally, another quick tip for slow cookers: clean them out immediately after cooking when the slow cooker is warm, but not hot, and it’s super easy. For any tough left over spots, try a little baking soda first and then bring out the big guns only if you really need to.