Cleaning Pans: Secrets From The Chef's Kitchen

Keeping cookware clean is essential for chefs, whether at home or in a professional kitchen. While it may seem like a simple task, cleaning pans can be tricky due to food sticking to the surface, leaving burnt residue, and requiring specific care for different materials. In this article, we will explore the methods and techniques that chefs use to keep their pans sparkling clean, ensuring hygiene and prolonging the lifespan of their cookware. From scouring burnt-on food to seasoning and maintaining non-stick surfaces, we will uncover the secrets to achieving spotless pans, just like the pros.

How to clean non-stick pans

While non-stick pans are a popular option for those looking for easy cleanup, they do have their limits and are delicate compared to other cookware. Here is a guide on how to clean and care for your non-stick pans to improve their lifespan and quality:

Before Cleaning:

Before you begin cleaning, allow the pan to cool down completely. Rinsing the pan while it is still warm or hot can cause damage and warp it.

Cleaning Non-Stick Pans:

• Scrub and Soak with Soapy Water: Wash the pan with mild dish soap, warm water, and a soft cloth or sponge. Avoid using abrasive tools such as steel wool, scouring pads, or stiff scrubbing brushes, which can damage the surface.
• Remove Stubborn Messes: For stubborn residue, soak the pan for a few hours in warm, soapy water before gently scrubbing it clean. For burnt oil or food residue, make a paste with baking soda and water, and apply it to the pan. Lightly scrub with a non-abrasive sponge, then rinse, dry, and re-season your pan with a swipe of cooking oil.
• Use the Right Cooking Utensils: Avoid using metal utensils with non-stick pans as they can chip the coating. Instead, opt for wooden spoons and silicone utensils, which are safer and won't have any sharp edges.
• Don't Overheat Non-Stick Pans: Stick to low to medium heat when cooking with non-stick pans. High heat can damage the coating over time, and at extremely high temperatures, non-stick coatings like Teflon can release potentially dangerous fumes. Always have oil, water, or food in the pan before turning on the burner to protect the non-stick coating.
• Don't Use Non-Stick Spray: Cooking sprays can burn at a lower temperature than the non-stick coating, damaging your pan and creating a residue that builds up over time, ruining the non-stick surface.

Cleaning Burnt Non-Stick Pans:

There are two methods to clean a burnt non-stick pan:

• Soap and Water Method: Wash the pan with dish soap, hot water, and a dish sponge. If there is burnt food on the pan, let the pan soak in hot water to rehydrate the burnt spots. Then, scrub the burnt areas with the rough side of the sponge. Avoid using anything more abrasive, as it can scratch and damage the coating.
• Vinegar and Baking Soda Method: Create a slurry of white vinegar, water, and baking soda directly in the pan. Bring the mixture to a boil and stir it for 5 minutes to loosen any burnt residue. Allow it to cool, then rinse the pan with warm water and continue with the steps above.

Additional Care Tips:

• Avoid Metal Utensils: Metal utensils can have sharp edges that can scrape off the non-stick coating, so it is recommended to use wooden or other non-stick-friendly utensils.
• Avoid Dry Heating: Always add cooking fat or other ingredients to your pan before turning on the heat to avoid dry heating, which can burn the pan.
• Avoid Overheating: Do not leave your non-stick cookware over very high heat for too long. Treat it gently and cook over medium-high heat at most to protect and preserve the non-stick surface.

Cleaning cast iron pans

Cast iron pans are a must-have in any home cook's arsenal, but they can be a little tricky to keep clean. Here's a detailed guide on how to clean and care for your cast iron pans like a chef:

• Scrub Away Food Residue: Start by scrubbing away any stuck-on food residue. Use hot water and a scrubbing brush, sponge, or stiff brush. Avoid using steel wool or metal scrubbers, as these can damage the pan's seasoning. If the food is stubborn, you can simmer a little water for 3-5 minutes to loosen it, then use a pan scraper after the pan has cooled. Alternatively, create a paste with coarse kosher salt and water and scrub with that.
• Rinse and Dry: Rinse the pan with water only. Avoid using soap, as it can strip the seasoning from your pan. After rinsing, thoroughly dry the pan with a lint-free cloth or paper towel. Make sure to get rid of any water droplets, as they can cause rusting.
• Oil the Pan: Once the pan is dry, rub a light layer of cooking oil, vegetable oil, or seasoning spray onto the surface. Use a paper towel to wipe the surface until no oil residue remains. This step helps to maintain the pan's seasoning and creates a rust-resistant, non-stick surface.
• Re-season if Needed: If you accidentally used soap or put the pan in the dishwasher, don't worry. Simply rinse the pan well and re-season it. To re-season, apply a thin layer of cooking oil to the pan, place it upside down on the top rack of an oven preheated to 450-500 degrees F or 450 degrees F, and bake for about an hour.

General Tips:

• Do not soak your cast iron pan in water, as this can lead to rusting.
• If your pan does develop rust, don't panic. Simply scour the rusty areas with steel wool and soapy water, then rinse and dry thoroughly. Re-season the pan after removing the rust.
• While it's generally recommended to avoid using soap, a small amount of mild soap is acceptable if the pan is well-seasoned. Just be sure to rinse and oil the pan afterward.
• For extra-stubborn bits of food, try adding boiling water to the pan to loosen them.

By following these steps, you'll be able to keep your cast iron pans clean, rust-free, and well-seasoned for years to come.

Removing burnt food from pans

Burnt food in a pan is a common problem, but it can be remedied with a few household items. Here are some detailed methods to remove burnt food from your pans:

The Deglazing Technique

This method involves using water or a mixture of water and vinegar to loosen the burnt food.

• Remove as much burnt food and debris from the pan as possible.
• Place the pan on the stove and heat it until a droplet of water sizzles.
• Add a cup of water or a mixture of half water and half white vinegar to the hot pan and let it boil.
• Use a spatula or scraper to deglaze the bottom of the pan, loosening the burnt food.
• Pour the liquid down the sink and do not dry or wipe the pan.
• Sprinkle the bottom of the pan generously with baking soda and let the pan cool.
• Using a wet scouring sponge or nylon brush, scrub the pan vigorously.
• Wash and dry the pan as usual once all stains and burnt bits have been removed.

Baking Soda and Water Method

Baking soda is an effective cleaner for burnt pans due to its mild abrasive properties and alkaline pH, which neutralizes acidic burnt foods.

• Remove as much food and debris from the pan as possible.
• Make a paste of 3 parts baking soda to 1 part water, enough to cover the burnt portion of the pan.
• Liberally apply the paste to the burnt pan, ensuring it is thick enough to fully coat the surface.
• Let the mixture sit for a few hours or overnight, then add more baking soda and scrub with a nylon brush or scouring sponge.
• If you're short on time, add 1/4 to 1/2 cup of water to thin the paste, then place the pan on the stove and bring it to a boil.
• Remove from heat and let the pan cool before wiping or scrubbing to remove the burnt residue.

Baking Soda and Vinegar Method

Combining baking soda with vinegar creates a fizzing reaction that helps loosen burnt food.

• Remove as much food and debris from the pan as possible.
• Add enough white vinegar to cover the bottom of the pan with at least 1/2 inch of liquid.
• Boil the vinegar in the pan and let it simmer for a few minutes.
• Remove from heat and add 1 cup of baking soda, which will cause a fizzing reaction.
• Set the pan aside and wait for the fizzing to stop.
• Discard the liquid and scrub the pan with a nylon scrub brush or scouring sponge, adding more baking soda if necessary.
• Rinse and dry the pan.

Boiled Lemons

Lemons have antibacterial and acidic properties that make them excellent for cleaning.

• Quarter two or three lemons and place them in the pan.
• Fill the pan with water, covering the lemons with a few inches of water.
• Bring the water to a boil and continue boiling for 5-10 minutes, or until food particles start floating to the surface.
• Discard the water and lemons, then rinse the pan.
• Use a scouring pad or brush to remove any remaining burnt bits.

Aluminum Foil and Baking Soda

Aluminum foil can be used as a scouring pad, providing an effective and gentle cleaning tool.

• Rinse your dirty pot in hot water and drain.
• Sprinkle 2 tablespoons of baking soda generously over the burnt areas.
• Add a few teaspoons of hot water to create a paste with the baking soda.
• Crumple a sheet of aluminum foil into a ball and use it to scrub the pan until all burnt debris is removed.
• Rinse the pan with warm, soapy water to finish cleaning.

Dishwasher Tablet

Dishwasher tablets contain enzymes that break down starches and proteins, making them effective for cleaning pans.

• Cover the bottom of the burnt pan with a small amount of water and warm it over low heat.
• Remove the pan from the heat.
• Scrape a dishwasher tablet over the burnt areas in small circles until the tablet starts to dissolve.
• Rinse and wash the pan with warm, soapy water.

Remember to be cautious when using these methods, as some may not be suitable for non-stick or cast iron pans. Always test a small area first if you're unsure.

Cleaning with baking soda

Baking soda is a versatile, natural cleaner that can be used to clean a variety of pans, including stainless steel, aluminium, non-stick, ceramic, and cast iron. It has mild abrasive properties, a neutralising alkaline pH, and can be combined with acids such as vinegar or lemon juice to create a fizzing reaction that helps loosen burnt food. Here are some detailed, step-by-step instructions for cleaning pans with baking soda:

The Deglazing Technique

• Remove as much burnt food and debris from the pan as possible.
• Put the pan back on the stove and heat until a droplet of water sizzles.
• Add 1 cup of water or a mixture of 1/2 cup water and 1/2 cup white vinegar to the hot pan and allow it to boil. Use more liquid for a larger pot or pan.
• As the liquid simmers, use a spatula or scraper to deglaze the bottom of the pan, loosening bits of burnt food.
• Pour the liquid into the sink and do not dry or wipe the pan.
• Sprinkle the bottom of the pan liberally with baking soda and let the pan cool.
• Using a wet scouring sponge or nylon brush, scrub the pot bottom vigorously.
• Wash and dry the pan as normal once all stains and scorched bits have been removed.

The Baking Soda and Water Method

• Remove as much food and debris from the pan as possible.
• Make a paste of 3 parts baking soda to 1 part water. Make enough to cover the scorched portion of the pan. For a full pot bottom, try 1 cup of baking soda and 1/3 cup of water.
• Liberally apply the paste to the burnt pan. It should be thick enough to fully coat the burnt area.
• Alternatively, cover the bottom of the pan with a thin layer of warm water, then add enough baking soda to create a paste.
• Let the mixture sit for a few hours or overnight. If you want a quicker solution, add another 1/4 to 1/2 cup of water to thin the paste, then put the pan on the stove and let it come to a boil.
• Remove the pan from the heat quickly to prevent it from burning again. Let the pan cool, then wipe or scrub to remove the scorched bits.
• If the paste has been sitting for several hours or overnight, scrub the pan with a nylon brush or scour sponge, adding more baking soda if necessary.

The Baking Soda and Vinegar Method

• Remove as much food and debris from the pan as possible.
• Add enough white vinegar to cover the bottom of the pan with at least 1/2 inch of liquid.
• Boil the vinegar in the pan and let it simmer for a few minutes.
• Remove from heat and add 1 cup of baking soda. This will create a fizzing reaction, so it might be best to do this in the sink.
• Set the pot aside and wait until all the fizzing and bubbling have stopped.
• Discard the liquid and scrub the pan with a nylon scrub brush or scour sponge, adding more baking soda as needed.
• Rinse and dry the pan.

The Baking Soda and Lemon Method

• Remove as much food and debris from the pan as possible.
• Keep a thin layer of water in the pan, then sprinkle the bottom liberally with baking soda.
• Cut a lemon in half and use the flesh side to scour the pan with the baking soda slurry. The combination of acidic lemon juice and alkaline baking soda may cause a slight fizzing reaction, which is a good sign.
• If your pan has a copper bottom that has become blackened or tarnished, turn the pot upside down and use this method to help remove the stains and restore the shine.
• Wash and dry the pan as normal.

Additional Tips for Specific Pan Types:

Non-Stick Pans:

• To remove lingering food smells and flavours from non-stick pans, mix baking soda and water. Baking soda also works as a mild abrasive to help clean stubborn stains and scorched oil.
• Cover the bottom of the pan with a layer of water, then sprinkle baking soda over the water to create a thin paste.
• Let the pan sit for several hours, then rinse and wash.
• For stubborn stains, boil a solution of 4 tablespoons of baking soda and 1/2 cup of water in the pan. Let the pan cool, then rinse the stain with straight baking soda and scrub with a nonstick-safe nylon scrubbing brush.

Stainless Steel Pans:

• For severe food stains or burnt-on messes, try using a baking soda paste. Wet the pan with water and add baking soda to form a paste or slurry.
• Let the mixture sit for a few minutes, then scrub off the crusty food or burnt-on oil using a scouring pad or the scrubby side of a sponge. Repeat or leave it to sit overnight if the stains persist.
• For tougher stains, add 1/4 to 1/2 cup of baking soda and 1/4 cup of water to the pan, then bring the mixture to a boil. As the water evaporates, scrub off the film of baking soda and food residue with a scrubby sponge or kitchen scrub brush.
• For years of built-up stains, submerge the pan in a boiling baking soda solution. Fill a large pot with water and add the stained pan. Add 1/4 to 1/2 cup of baking soda and bring it to a gentle boil for 15 to 30 minutes. The brown residue should begin to flake off. Remove the pan while it's still hot and scrub away any lingering stains with a paste of baking soda and water.

Ceramic Pans:

• Soak the pan in warm, soapy water for 30 minutes, using a grease-busting dish soap.
• Remove the pan from the soak and sprinkle baking soda over it. Scrub away food residue and stains using a scrubby sponge.
• For stubborn stains, add some white distilled vinegar to the paste.
• For persistent or years-long residue, sprinkle the pan with baking soda and add 2 tablespoons of water to make a slurry. Let it sit for 30 minutes, then scrub away the caked-on residue with a sponge or kitchen scrub brush.

Cast Iron Pans:

• Avoid soaking cast iron pans in water, soap, or acidic items like vinegar or lemon juice, as these can create rust and destroy the pan's seasoning.
• Create a baking soda paste by covering the bottom of the pan with a thin layer of baking soda and adding 2 to 3 tablespoons of water to form a paste.
• Scrub the pan with a stiff-bristle brush or scouring pad. Do not add soap. The abrasive power of baking soda will help remove food residue, and its deodorizing property neutralizes odours.
• Rinse and repeat if necessary. Dry the pan and rub the entire surface with oil. Place the pan in an oven set to 400 degrees Fahrenheit for about an hour.

Using vinegar to clean pans

Vinegar is a versatile, natural cleaner that can be used on food, laundry, and dishes. It is highly acidic, with a pH of between two and three, which is why it is particularly good at breaking down cooking-related stains on pots and pans.

To clean a burnt pan with vinegar, start by pouring a small amount of equal parts water and white vinegar into the bottom of the pan. Place the pan on the stove and heat the diluted vinegar, allowing it to boil for a minute. Then, remove the pan from the heat and pour the vinegar down the sink.

It is important to note that you should not use vinegar on cast-iron pans as it can cause pitting. Always check with the manufacturer of the cookware to ensure that the cleaning method you choose will not damage the finish or impact the quality of your pans.

After boiling the vinegar, add a tablespoon of baking soda to the pan. The baking soda will help lift the stains with its abrasive properties. Use a scouring pad to scrub away any remaining burn marks. Finally, rinse the pan clean.

This method of cleaning with vinegar and baking soda is a great, effective way to remove tough stains from your pans without resorting to harsh, store-bought chemicals.

Frequently asked questions