Cola's Surprising Power: Removing Burn Marks From Pans

Burnt pans are a common problem for home cooks, but there are several ways to clean them without damaging the pan or using harsh chemicals. One popular method is to use cola, which contains carbonic acid that can break down stubborn stains. To use this method, pour cola into the burnt pan and leave it to soak for a few hours or overnight. Then, rinse the pan and wash it with dish soap as normal. This method is simple and effective, and it doesn't require any scrubbing or special cleaning products.

Cola's effectiveness in removing burn marks

Cola is an effective way to remove burn marks from pans due to its high acidity. The carbonic acid in cola helps to break down stubborn stains and grime. Its effectiveness is increased when it is heated, as the heat loosens the burnt-on food, making it easier to remove.

To use cola to clean a burnt pan, simply pour the cola into the pan, ensuring that it covers the burnt areas. Then, bring the cola to a gentle simmer. Once it has been heated, remove the pan from the heat and use a spatula to scrape away the burnt food. Finally, rinse the pan and wash it with dish soap as normal.

While cola is an effective method for removing burn marks, it is important to note that it may not be as effective as other methods, such as using baking soda and vinegar, or a dishwasher tablet. Additionally, it is important to be cautious when using cola to clean pans, as the high sugar content can lead to a sticky residue. It is also important to ensure that the pan is thoroughly rinsed after using cola, to remove any remaining sugar or acid.

Other methods to remove burn marks

Cola is one of many methods to remove burn marks from pans. Here are some other ways to tackle the task:

Boiling Water

Fill the pan with water and bring it to a boil. This straightforward technique can help to loosen burnt food and grease. You can also use a wooden spoon or spatula to scrape away the burnt bits as the water simmers.

Salt

Sprinkle a generous layer of salt into the bottom of the pan and use a damp sponge to scrub it into the affected areas. Rinse away the salt and repeat as needed. Salt is a cheap and effective method for removing tough stains.

Lemons

Cut 3-4 lemons into quarters and place them in the pan with water. Bring this to a boil and then let it simmer for around 10 minutes. The lemons will help to clean the pan thanks to their antibacterial and acidic properties, and will also leave a refreshing citrus scent.

Baking Soda and Vinegar

Add equal parts water and vinegar to the pan and bring it to a boil. Then, remove from the heat and add 2 tablespoons of baking soda (be prepared for some fizz!). Let it sit for a few minutes, then wash the pan as usual. This combination is excellent for removing tough stains.

Aluminium Foil and Baking Soda

Rinse the pan with hot water and sprinkle in 2 tablespoons of baking soda, adding a few teaspoons of hot water to form a paste. Use a ball of scrunched-up aluminium foil to scrub the paste into the burnt areas. This method provides enhanced scrubbing power to remove stubborn grime.

How to prevent pans from burning

While cola can be used to remove burn marks from pans, it's always better to prevent the burn marks from happening in the first place. Here are some tips to prevent pans from burning:

Choose the Right Cookware

Use high-quality, thick-bottomed skillets made from heavy materials such as carbon steel, cast iron, or stainless steel. These materials heat more evenly, reducing the likelihood of burning. Look for pans with non-stick coatings, such as Teflon, which make it harder for food to stick to the surface.

Prepare Your Cookware

Before cooking, wipe down the exterior of your pots and pans to remove any crumbs or grime that may have accumulated during storage. If these come into contact with the stove burner, they could burn onto the outside of the pan. Additionally, ensure your stovetop is clean and free from any residue that could burn and stick to your pans.

Season Cast Iron Pans

If you're using cast iron cookware, be sure to season it correctly. Coat the pan with lard or solidified bacon grease and place it in an oven preheated to 250 °F (121 °C) for 15 minutes. Remove the pan, dump out the excess liquid grease, and return it to the oven for another two hours. Repeat this process a few times to ensure the fat thoroughly seeps into the pores of the pan.

Preheat Oil in the Pan

Before adding food, preheat your pan with a thin coating of oil. Heat the oil over medium to medium-high heat until you see thin wisps of vapour. This allows the oil to seep into the pores of the metal, creating a non-stick coating.

Match Pan Size to Burner Size

Use a burner that fits the size of your pot or pan. This is especially important for gas stoves, as flames that lick up the sides of the pan can cause liquids and solids to stick and burn. If you don't have a matching burner, opt for one slightly smaller rather than larger.

Control Your Heat

Heat sauces and other foods slowly, starting on low to medium heat rather than high heat. Bring them to a boil only as long as necessary, and be mindful that pan-frying on high heat can burn the outside of your food while leaving the inside undercooked. Constantly stir, turn, and flip your food to prevent burning.

Deglaze Burnt Foods Immediately

Even with the best precautions, accidents happen. To reduce the chances of burnt food sticking to your pan, deglaze the cookware immediately after cooking. Add cold water to the hot pan, return it to the stove, and heat the water over medium heat. Use a metal spatula to gently lift burnt food from the bottom.

How to clean a cast-iron pan

Cast-iron pans are durable and versatile, and with the proper care, they can last for decades. Here is a detailed guide on how to clean a cast-iron pan:

Step 1: Clean the pan while it's still hot

As tempting as it might be to let the pan sit while you enjoy your meal, taking a few minutes to care for your cast iron immediately after you use it will save you a lot of time later. That's because stuck-on food hardens as it cools.

Step 2: Clean the pan with hot water

Use hot water to help loosen food that is stuck to the pan. You can use a small amount of mild dish soap, but this is optional. Some sources claim that soap strips seasoning from a pan, while others say it is okay to use a tiny bit of soap. Firmly scrub the pan with a non-abrasive brush, sponge, or scouring pad. For stuck-on food, you can also try using some salt and a dry towel. The abrasion of the salt helps lift the food away.

Step 3: Remove stubborn, stuck-on food

For stubborn, stuck-on food, simmer a little water for 3-5 minutes, then use a nylon pan scraper after the pan has cooled. Be sure to thoroughly dry your pan with a lint-free cloth or paper towel. If you notice a little black residue on your towel, it's just seasoning and is perfectly normal.

Step 4: Dry the pan

Dry your pan thoroughly, otherwise, it will rust. Place it on the stove and gently heat until all the water evaporates.

Step 5: Season the pan

Apply a very light layer of cooking oil or seasoning spray onto the surface of your cookware. Use a paper towel to wipe the surface until no oil residue remains.

Step 6: Store the pan

Store your pan by hanging it (make sure your hook is strong!) or stack with paper towels in between pans to protect against scraping the finish.

Removing rust from a cast-iron pan

If your cast-iron pan has developed rust, don't panic! With a little extra care, you can remove the rust and continue using your pan. To remove rust, scrub your pan with a steel wool scouring pad and a little warm water. You can also use coarse salt if you don't have steel wool on hand or need additional abrasiveness. After removing the rust, follow the steps above to dry and season your pan.

How to season a cast-iron pan

Cola can be used to clean a burnt pan. It should be left to soak for a few hours or overnight and then rinsed and washed with dish soap.

Step 1: Wash and Dry Your Pan

Give the pan a good scrub with warm, soapy water, then dry it thoroughly. Even after towel-drying, some surface moisture may remain, so your best bet is to put the pan on a stovetop flame for a minute or two to drive off any lingering water.

Step 2: Rub It All Over With Oil and Buff Well

Using a paper towel, coat the pan with a neutral oil like canola or vegetable oil (including the bottom and handle of the pan). Wipe away all excess oil so no pooling oil is visible — the oil should just coat the metal. The pan should feel practically dry to the touch. Using too much will cause your pan to become sticky.

Step 3: Heat It in the Oven

Place the oiled pan in a preheated oven at 350-450°F (230°C) for about an hour. It may get a little smoky, so keep your kitchen well-ventilated. The oil will polymerize and form a hard, plastic-like coating. Place the pan upside down and put a baking sheet or foil underneath to catch any oil drips.

Step 4: Repeat the Process

Once the time is up, take the pan out and rub it once more with oil, buffing it out as before. Then put it back in the oven for another hour. Repeat this process 3 to 5 times to set down a good initial layer of seasoning.

Step 5: Cool the Pan in the Oven

Turn off the oven and let the pan cool down before touching it.

Step 6: Repeat for an Unseasoned or Stripped Pan

If you're starting from scratch, repeat the above steps multiple times until a smooth finish develops. Resist the urge to simply slather on a lot of oil, which will become sticky. Good seasoning is made from many thin layers.

Frequently asked questions