Effective Cleaning Of Commercial Mini Pans: A Step-By-Step Guide

Commercial mini pans, like any other cookware, require regular cleaning to maintain food quality and safety. While the cleaning process may vary depending on the material of the pans, the general steps involve rinsing, scrubbing, and drying. For burnt pans, additional steps may be necessary, such as using a mixture of vinegar and baking soda or commercial cleaners. It is important to choose the right cleaning tools and techniques to avoid damaging the pans and maintain their lifespan.

How to clean non-stick commercial mini pans

Washing and Drying

Always wash your non-stick pans by hand after each use with mild, soft soap and a soft cloth or sponge. Avoid using the dishwasher, even if the manufacturer labels it as dishwasher-safe, as the high temperatures and detergents can shorten the life of your pan and break down the non-stick surface. Rinse the pan with lukewarm, not hot, water.

If you're dealing with stubborn residue, soak the pan in warm, soapy water for ten to twenty minutes, then hand wash it. For burnt-on food, a paste made from baking soda and water can be gently applied and scrubbed with a non-abrasive sponge.

Once clean, pans should be dried immediately by hand with paper towels or a soft dish rag to prevent rusting.

Cooking

Non-stick pans should be protected from high heat and coated with butter, oil or fat before switching on the heat. Only low or medium heat should be used when cooking with non-stick pans.

Non-stick cooking sprays should be avoided as they contain additives that build up on non-stick cookware, resulting in food that cooks unevenly. Instead, use an oil mister or butter/oil.

Utensils

Metal utensils, knives, whisks and steel wool should not be used with non-stick pans as they can scratch and damage the non-stick surface. Opt for wooden, plastic, nylon or silicone utensils.

Storage

Pans should be stored with care, ideally hung with space in between. If stacking is necessary, place a paper towel or clean, dry washcloth between each pan to avoid scratching and surface damage.

Removing burnt food from commercial mini pans

Step 1: Initial Cleaning

Start by removing as much burnt food and debris from the pan as possible. Use a spatula or wooden spoon to scrape away any loose, stuck-on food bits. This step helps in reducing the amount of burnt residue that needs to be dealt with in the subsequent steps.

Step 2: Choose a Cleaning Method

There are several methods to choose from, depending on the severity of the burn and the type of pan you are dealing with. Here are some common approaches:

• The Deglazing Technique: This method involves using water or a mixture of water and vinegar to loosen the burnt food. Heat the pan until a droplet of water sizzles, then add the liquid and let it simmer. Use a spatula or scraper to deglaze the bottom of the pan. Pour out the liquid and do not dry the pan.
• The Baking Soda and Water Method: Create a paste by mixing baking soda and water, and apply it liberally to the burnt areas of the pan. Let the paste sit for a few hours or overnight, then scrub with a nylon brush or scouring sponge. If you're in a hurry, you can boil the pan with the paste and then let it cool before wiping or scrubbing away the burnt residue.
• The Baking Soda and Vinegar Method: For heavier-duty cleaning, combine white vinegar and baking soda in the pan. Boil the mixture for a few minutes, then remove from heat. This will create a fizzing reaction that helps break down the burnt food. Once the reaction subsides, discard the liquid and scrub the pan with a nylon brush or sponge.
• The Baking Soda and Lemon Method: Fill the pan with a thin layer of water and sprinkle baking soda liberally on the bottom. Cut a lemon in half and use the flesh side to scour the pan, combining the acidic lemon juice with the alkaline baking soda. This method is especially useful for removing oxidation stains from stainless steel or copper cookware.

Step 3: Scrub and Wash

After applying the chosen method, it's time to scrub and wash the pan. Use a non-abrasive sponge or scrubber to avoid damaging the pan's surface. Wash the pan with hot, soapy water, and ensure you thoroughly remove any remaining food particles or residue.

Step 4: Dry and Re-season (if necessary)

Once the pan is clean, dry it with a clean towel or let it air dry. If you're dealing with a cast-iron pan, consider re-seasoning it after cleaning. Coat the pan with vegetable oil and place it in an oven at 400 degrees Fahrenheit for about an hour. This process will help restore the pan's non-stick surface.

Using vinegar and baking soda to clean commercial mini pans

Cleaning commercial mini pans with vinegar and baking soda is an effective way to remove burnt-on food residue and stains. Here is a step-by-step guide:

Step 1: Prepare the Pan

Firstly, ensure the pan has cooled down before cleaning. Then, fill the pan with enough water to cover the bottom surface by about an inch. Bring this water to a boil.

Step 2: Add Vinegar and Baking Soda

Place the pan in the sink, and add one cup of white vinegar to the hot water. You can also use apple cider vinegar. Next, add two tablespoons of baking soda. Expect to see the baking soda and vinegar react and start to bubble and fizz.

Step 3: Let the Mixture Work

Leave the mixture to fizz and bubble for a few minutes. This reaction will help lift and loosen the caked-on food residue.

Step 4: Scrub the Pan

Using the scouring side of a sponge, scrub the inside of the pan, focusing on any stained or burnt areas. The fizzing reaction will have softened the grime, making it easier to scrub off.

Step 5: Rinse and Dry

Once you have finished scrubbing, empty the pan and rinse it with hot water. Wash the pan with dish soap and a clean sponge or cloth, then dry it with a clean towel or cloth.

Additional Tips:

For more stubborn stains, you can try making a baking soda and water paste. Mix equal parts baking soda and hot water in the pan, creating a thick paste. Scrub the paste into the problem areas with a scouring sponge, then rinse and wash the pan as usual.

You can also add vinegar to the baking soda and water paste for extra cleaning power. Just be sure to avoid using this method on non-stick, Teflon, or anodized aluminium pans, as baking soda can be too abrasive for these surfaces.

Using vinegar and baking soda is an inexpensive and non-toxic way to clean your commercial mini pans, leaving them sparkling clean.

Cleaning discoloured commercial mini pans

Discolouration on stainless steel pans is often caused by overheating. While these stains won't come out with regular dish soap, there are several methods to restore your pans to their former glory.

One simple method is to use vinegar. Splash some vinegar into the pan and wipe the area with a soft sponge before rinsing and drying the pan fully. For more stubborn stains, you can try filling the pan with a mixture of one part vinegar to three parts water and boiling the solution before rinsing and washing the pan with soap and water.

Another method is to use baking soda. First, rinse off excess food with warm water. Then, sprinkle the surface of the pan generously with baking soda and fill the pan with enough water to cover any stuck-on food. Pour out the dirty water and clean the pan with warm, soapy water. Finally, wipe the pan dry with a microfiber towel.

For more intensive cleaning, you can combine the vinegar and baking soda methods outlined above.

Alternatively, try using commercial cleaners such as Bar Keepers Friend, or steel wool, which can be combined with Bar Keepers Friend for a powerful clean.

Drying commercial mini pans

• Before drying, it is crucial to select an appropriate drying method and location. Choose a well-ventilated area or use a drying rack to ensure efficient drying. Mobile drying racks are available for added convenience.
• When drying commercial mini pans, it is essential to ensure that they are completely dry before storing them. Use a clean towel or absorbent cloth to wipe down the pans, removing any remaining water droplets or moisture.
• For hard-to-reach areas, such as corners or seams, use a dry, clean brush to remove any residual water. This step is especially important for preventing rust and maintaining the pans' longevity.
• If using a drying rack, ensure that it can accommodate the size and shape of the mini pans. Proper placement on the rack will allow for optimal air circulation, speeding up the drying process.
• In addition to drying the exterior of the pans, pay close attention to the handles and other components. Wipe them down with a dry cloth to prevent water spots and rust.
• To expedite the drying process, consider using a hair dryer on a low or medium setting. Ensure that the hair dryer is held at a safe distance from the pans to avoid melting any non-stick coating.
• For optimal results, polish the pans with a small amount of cooking oil after they have been thoroughly dried. This step will help maintain the pans' non-stick properties and enhance their appearance.
• If using a dishwasher, which is not recommended for non-stick pans, ensure that the pans are properly dried before putting them away. A gentle cycle with a heated dry setting can help prevent water spots.
• Proper storage of the dried pans is also crucial. Store them in a cool, dry place, ensuring that they are not stacked or crowded together, which can trap moisture and lead to rust.
• Finally, regular maintenance and cleaning of your commercial mini pans are essential. By wiping them down after each use and following the drying instructions above, you can extend their lifespan and maintain their performance.

Frequently asked questions