While the enameled coating on a Dutch oven may look glossy and nonstick, it's actually not. Like all other nonstick pots and pans, it needs a sufficient amount of hot fat on its surface to ensure food won't stick to it. You'll want to drizzle enough oil or melt enough butter to completely coat the surface before sautéing those onions.

Follow this tip: Don't skimp on the amount of oil or butter you're cooking with. Follow the recipe and make sure the fat completely covers the bottom of the pot before you start cooking.

4. Using metal utensils when cooking.

Again, I am a culprit here: I've definitely scraped the bottom of my Dutch oven with a serving spoon before and completely regretted it when I saw the scratch it left behind. Play it safe and use utensils that won't run any risk of scratching that precious enamel coating, like silicone, wood, or heat-resistant plastic.

Follow this tip: Opt for using silicone, wooden, or heat-resistant plastic utensils with your Dutch oven. If you have to use a metal spoon or whisk, be careful not to scrape it on the enameled bottom or sides.

5. Not drying it completely.

While Dutch ovens can technically go in the dishwasher, doing so can dull the enamel coating, so your best bet is to hand-wash your pot. When you do so, make sure you dry it completely, as any excess moisture that lingers could cause rust to form.

Follow this tip: Hand-wash your Dutch oven, and dry the base and the lid completely before putting it away.

(Sheela Prakash is assistant food editor for TheKitchn.com, a nationally known blog for people who love food and home cooking. Submit any comments or questions to editorial@thekitchn.com.)