Clean Non-Stick Pans: Baking Soda Magic

Burnt pans are a common problem, but baking soda can be an effective solution. Non-stick pans are popular for their easy cleanup, but they do have limits. To clean a burnt non-stick pan with baking soda, first, fill the pan with water and bring it to a boil. Then, add a cup of white vinegar and two tablespoons of baking soda. The mixture will bubble and fizz, loosening burnt-on food. Let the mixture sit for a few minutes, then scrub the pan with a sponge and wash it with soap and water. For stubborn stains, a baking soda and water paste can be used as an abrasive. Simply scrub the paste into the stain and rinse the pan.

Mix baking soda with water or olive oil

To clean a non-stick pan with baking soda, follow these steps:

Step 1: Create a Mixture

Cover the bottom of the pan with a thin layer of warm water. Sprinkle baking soda over the water to create a thin paste. For a full pot bottom, try 1 cup of baking soda and 1/3 cup of water. You can also try 4 tablespoons of baking soda and 1/2 cup of water.

Step 2: Let the Mixture Sit

Let the mixture sit for several hours or overnight. If you don't want to wait, add 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 it from the heat quickly so it doesn't burn again.

Step 3: Scrub the Pan

After the mixture has sat for several hours or overnight, add more baking soda and scrub the pan with a nylon brush or scouring sponge. It may be necessary to add more paste after you start scrubbing. Focus on stained or scorched areas.

Step 4: Rinse and Dry the Pan

Dump out the mixture, rinse the pan with hot water, and wash with dish soap and a clean sponge. Then, dry the pan with a clean dish towel.

Tips:

• If you are cleaning a burnt non-stick pan, you can try a mixture of vinegar, water, and baking soda. Bring the mixture to a boil and stir to dissolve, then allow it to cool completely. Discard the vinegar solution, rinse the pan with warm water, and continue with the steps above.
• Avoid using metal utensils or scrubbing pads on non-stick pans, as they can scratch the coating.
• Do not use steel wool on non-stick pans, as it can scratch the coating.

Use a non-abrasive scrubber

To clean a non-stick pan with baking soda, you can use a non-abrasive scrubber. These scrubbers are designed to be tough on stains but gentle on delicate surfaces like non-stick pans. They are usually made from soft, flexible plastic mesh wrapped around a standard sponge.

When cleaning a burnt non-stick pan, it's important to avoid anything abrasive, like steel wool or heavy-duty brushes, as these can scratch and damage the non-stick coating. Instead, opt for a non-abrasive scrubber to gently remove burnt-on food and residue.

First, create a mixture of white vinegar, water, and baking soda directly in your non-stick pan. Use equal parts vinegar and baking soda (about 2 tablespoons each) and add enough water to cover the bottom of the pan. Bring this mixture to a boil, stirring continuously for about 5 minutes. This process will help loosen any burnt residue.

After boiling, allow the mixture to cool completely before discarding it. Then, rinse the pan with warm water. At this point, you can continue with the usual steps of washing your pan with dish soap and a non-abrasive scrubber.

If you're dealing with particularly stubborn stains, you can try another method. Sprinkle baking soda liberally over a layer of water in the pan to create a thin paste. Let the pan sit for several hours, then rinse and wash it. For the most stubborn stains, you can also try boiling a solution of 4 tablespoons of baking soda and 1/2 cup of water in the pan before rinsing and scrubbing with a non-abrasive scrubber.

Non-abrasive scrubbers are an essential tool for safely and effectively cleaning your non-stick pans, ensuring they remain scratch-free and in good condition for years to come.

Avoid using metal utensils

Metal utensils are a no-go when it comes to non-stick pans. The sharp edges of metal utensils can scratch and damage the non-stick coating, compromising the pan's performance and easy cleanup. To preserve the non-stick surface, it's best to use wooden utensils or those made from other non-stick-friendly materials, such as silicone or nylon.

While metal utensils are convenient for cooking, they can be too harsh on non-stick pans. The coating on these pans is delicate, and metal utensils can scrape it off, reducing the pan's effectiveness and making food more likely to stick. Using wooden or silicone utensils is a safer choice, as they won't damage the non-stick surface.

Non-stick pans are popular for their convenience and easy cleanup, but they require careful handling to maintain their performance. Metal utensils are a common culprit for damaging the non-stick coating. The edges of metal spoons, spatulas, and whisks can be sharp and scrape away the coating, making it more likely for food to stick and compromising the pan's non-stick properties.

To maintain the longevity of your non-stick pans, it's essential to use the right utensils. Metal utensils might seem like a good idea, but they can cause more harm than good. The coating on non-stick pans is delicate, and metal utensils can scratch it, leading to an uneven surface that may cause food to stick. Wooden or silicone utensils are better options as they won't damage the pan's surface.

Non-stick pans are a great asset in the kitchen, but they require special care to maintain their non-stick properties. One of the most important things to remember is to avoid using metal utensils. Metal can scratch the non-stick coating, reducing its effectiveness and making food more likely to stick. Opt for wooden or silicone utensils instead to protect your pan's surface.

Don't use high heat

Non-stick pans are popular for their ease of use and even easier cleanup. However, they are quite delicate and require careful handling and maintenance. One of the most important things to remember when using a non-stick pan is to avoid using high heat. Here are some reasons why you should avoid high heat when cooking with a non-stick pan:

Deterioration of the Non-Stick Coating

High temperatures are the enemy of the non-stick coating on your pan. Over time, exposure to high heat will cause the coating to deteriorate. This not only affects the non-stick properties of the pan but can also lead to unsightly discolouration and warping of the pan, ruining its shape. The coating may start to flake off, making it easier for food to stick and rendering your pan useless.

Release of Harmful Toxins

Depending on the type of coating on your non-stick pan, high heat can cause the release of harmful toxins. These toxins are not only hazardous to your health but can also be dangerous to anyone else in the vicinity, including pets. The vapours released can be potentially toxic, so it is best to avoid high heat to keep yourself and those around you safe.

Alternative Pan Types for High Heat

While non-stick pans are excellent for everyday cooking, they are not designed for high-heat tasks such as searing a steak. For these types of cooking, it is recommended to use a stainless steel or cast-iron pan instead. These types of pans can withstand much higher temperatures without releasing toxins and are better suited for tasks that require a good sear.

Cooking Temperature Recommendations

To ensure the longevity of your non-stick pan, it is best to stick to low to medium heat. Cooking at these temperatures is better for both you and the pan, as it minimises the risk of toxic vapours and prolongs the lifespan of your cookware. By avoiding high heat, you can avoid the common issue of food burning and sticking to the pan, making cleanup a breeze.

Remember, when it comes to non-stick pans, low and medium heat are your friends! By following this simple rule, you can keep your pans in good condition and avoid the release of harmful toxins.

Wash by hand

To clean a non-stick pan with baking soda, follow these steps:

• Remove as much food and debris from the pan as possible.
• Make a paste with baking soda and water. The paste should be thick enough to coat 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.
• Let the mixture sit for a few hours or overnight.
• Add more baking soda and scrub with a nylon brush or scouring sponge.
• If you don't want to wait, add 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 so it doesn't burn again.
• Let the pan cool, then wipe or scrub to remove the scorched bits.

Alternatively, you can use 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 water and 1/2 white vinegar to the hot pan and allow to boil.
• 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 as normal once all stains and scorched bits have been removed.

Frequently asked questions