Make Your Pans Shine With These Cleaning Tips

Cleaning burnt pans can be a challenging task, but with the right techniques and products, it is possible to make them shine again. The best methods depend on the type of pan and the severity of the burn, but common household ingredients such as baking soda, vinegar, and lemon juice can effectively cut through grease and remove stuck-on residue. For tougher stains, specialised cleaning products like Bar Keepers Friend can be used, but it's important to follow the manufacturer's instructions to avoid damaging the pan's surface.

Characteristics of cleaning pans to make them shine:

Use baking soda and water to make a paste, leave overnight, then scrub

To clean your pans and make them shine, a paste made of baking soda and water is a great option. This method is especially useful for removing burnt-on food and tough stains from all types of pans, including non-stick, stainless steel, ceramic, and cast iron. Here's a step-by-step guide on how to do it:

Step 1: Make a Baking Soda and Water Paste

Start by sprinkling a layer of baking soda over the bottom of your pan. Then, add just enough warm water to create a paste. The amount of water you need will depend on the size of your pan, but aim for a thick paste that will coat the surface completely. You can also try covering the bottom of the pan with a thin layer of warm water first and then adding the baking soda.

Step 2: Let It Sit Overnight

Once you've made the paste, let the pan sit for several hours or even overnight. This waiting period will give the baking soda time to work its magic and loosen any burnt-on food or stains. The alkaline nature of baking soda, combined with its mild abrasive properties, makes it an effective and gentle cleaner.

Step 3: Scrub and Rinse

After letting the paste sit, it's time to scrub! Use a non-scratch sponge or a nylon brush to gently scrub the pan. The mild abrasiveness of baking soda will help clear away most of the stuck-on residue without damaging the surface of your pan. Once you're done scrubbing, rinse the pan with warm water and wash it with soap to remove any remaining paste and residue.

Tips for Best Results:

• For more stubborn stains, you can let the paste sit for longer or even repeat the process.
• If you want to speed up the process, bring the pan to a boil on the stove after applying the paste. Then, remove it from the heat and let it cool before scrubbing.
• For an even more powerful cleaning solution, add a small amount of vinegar or lemon juice to the baking soda paste. The acidic nature of these ingredients will react with the alkaline baking soda to create a fizzing reaction that helps loosen burnt-on food.
• Always make sure to dry your pans thoroughly after cleaning to prevent water spots and calcium buildup.

By following these simple steps, you can effectively clean your pans and restore their shine using baking soda and water. This method is not only inexpensive and non-toxic but also gentle on your cookware, making it a great go-to solution for your cleaning needs.

For stainless steel, boil a mixture of vinegar and water, then scrape with a wooden spoon

To clean stainless steel pans, it's best to wash them by hand. Before you begin, check the manufacturer's instructions for specific washing tips. Always let your cookware cool down before cleaning to avoid warping.

For light stains, a mixture of vinegar and water can be effective. Boil a mixture of vinegar and water in the pan, then scrape with a wooden spoon. Let the pan cool, then wash as usual.

For tougher stains, a mixture of baking soda and water can be used. Add a few spoonfuls of baking soda to your pan, along with enough water to cover any burnt areas. Bring the mixture to a boil and simmer until most of the water has evaporated. Turn off the heat and wait until the pan is cool enough to handle. Scrub away buildup with a non-abrasive sponge and wash in hot, soapy water.

For more serious burn marks, you can try cooking them off. Fill the pan with enough water to cover any burn damage, then bring the water to a boil. Stir in a few spoonfuls of salt, then remove from the heat and let it soak for several hours. Remove the water and scrub with a sponge, repeating the process if necessary. Lemon juice and white vinegar can also be used as alternatives to salt.

For copper pans, make a paste from lemon juice and baking soda, then buff with a soft cloth

Copper pans are naturally antimicrobial, making them one of the safest choices for food preparation. They are also excellent thermal conductors, resist corrosion, and are very easy to clean. However, copper is a delicate metal, so extra care must be taken when cleaning to avoid scratching the surface.

Step 1: Make a paste with lemon juice and baking soda

Squeeze the juice from one or two lemons, depending on their size and juiciness. Mix this lemon juice with baking soda to form a paste. The amount of baking soda needed will depend on how much lemon juice you were able to extract. Add the baking soda gradually and mix until you achieve a paste-like consistency.

Step 2: Apply the paste to your copper pan

Using a soft cloth or sponge, gently spread the paste across the bottom and sides of the pan. Be sure to cover all the surfaces you want to clean.

Step 3: Let the paste sit for a few minutes

Allow the paste to work its magic for about 5 minutes. The baking soda will start to loosen and lift any stains or discolouration on the pan.

Step 4: Buff with a soft cloth

After a few minutes, take a soft, clean cloth and gently buff the pan in circular motions. You should start to see your copper pan shine as the paste removes stains and discolouration. Rinse the pan with warm water and dry thoroughly with a microfiber cloth to prevent tarnishing.

Your copper pan should now be looking as good as new! This method is a great, natural way to clean your copper pans without the need for harsh, abrasive chemicals.

For non-stick pans, fill with water and baking soda, simmer, then wash

To clean a non-stick pan, you will need baking soda, water, a stove, a sink, a scouring sponge or nylon brush, and dish soap.

First, fill the bottom of the pan with water. You will need enough water to cover the bottom of the pan, about 1 inch (2.5 cm) of water, or 1 cup (240 mL) depending on the size of your pan. Then, place the pan on the stove and bring the water to a boil.

Once the water is boiling, transfer the pan to the sink and add 1 cup of white vinegar. The vinegar will help to neutralise odours and loosen baked-on food residue. Next, add 2 tablespoons of baking soda. The baking soda and vinegar will begin to bubble and fizz, helping to lift caked-on food residue.

Let the mixture sit for a few minutes while the pan cools down. Then, scrub the inside of the pan vigorously with the scouring side of the sponge, focusing on any stained or scorched areas.

Finally, empty the pan and wash normally with dish soap and a clean sponge. Dry the pan with a clean dish towel.

Your non-stick pan should now be clean and shining!

For cast iron, use hot water and a brush, then coat with oil and heat

Cast iron pans are durable and versatile, but they can become sticky and hard to cook with over time. To clean and shine your cast-iron pan, follow these steps:

Firstly, wash your pan with hot water and a brush or sponge to remove any food residue. You can use a small amount of dish detergent, but be sure to dry the pan thoroughly afterward to remove any surface grease.

Next, you'll want to season the pan. Seasoning is the process of creating a baked-on layer of polymerized cooking oil on the pan's surface, which will give it a non-stick quality. Start by preheating your oven to a temperature between 350 and 450 degrees Fahrenheit (this is the typical smoke point range of cooking oils).

While the oven is warming up, prepare the pan. Remove any metal particles and carbon dust by thoroughly wiping it down inside and out with a clean, lint-free cloth soaked in high-heat cooking oil, such as flaxseed oil. Be sure to oil the handle, too. Then, rinse the pan and dry it again.

Now, place the pan on a stovetop burner on medium-high heat and heat it up. The time this takes will depend on the burner's BTU output and the size of the pan. A large and deep skillet may take 15-20 minutes to heat, while a small griddle may only take 10 minutes. Rotate the pan on the stovetop to ensure even heating.

Once the pan is hot, carefully spread about a teaspoon of high-temperature oil over the pan's inner surface, rim, and outside, which should also be non-stick. Wipe the pan with a clean, lint-free cloth, turn off the burner, and dry the pan with a separate clean cloth, leaving only a faint sheen of oil.

While the pan is still hot, place it in the preheated oven, top-side up, and leave it there for an hour. After an hour, turn off the heat and let the oven and pan cool to room temperature before removing the pan.

Repeat the entire process of stovetop seasoning, followed by oven seasoning, as many times as necessary to produce a glossy, non-stick surface. It will likely take at least three or four trips over the stovetop and into the oven before you're done. It's a good idea to alternate the pan's position each time: top-side up the first time, bottom-side up the second time, and so on.

After your cast-iron pan is seasoned, it's important to store it away from dust and water. Lay a paper towel or dishcloth over the pan when it's not in use. With proper care and regular seasoning, your cast-iron pan will last a lifetime.

Frequently asked questions