Clean Your Cookware: Easy Pan-Cleaning Tips And Tricks

Keeping your cookware clean is essential to removing food particles that can cause a sticky build-up and to prevent discolouration. While the cleaning process will vary depending on the type of pan you have, there are some general rules to follow. Always let your pan cool down before cleaning, and avoid abrasive tools like steel wool or harsh cleaners. For everyday cleanup, scrub your pan with hot soapy water and a non-abrasive sponge. For tougher messes, you can use baking soda, vinegar, or a commercial cleaner.

How to Clean Cookware Pans

Removing burnt food

The Deglazing Technique:

• Remove as much burnt food and debris from the pan as possible using a spatula or scraper.
• Put the pan back on the stove and heat it until a droplet of water sizzles.
• Add equal parts water and white vinegar to the pan and bring it to a boil. Use enough liquid to cover the burnt areas.
• As the liquid simmers, use the spatula or scraper to deglaze the pan, loosening and scraping away bits of burnt food.
• Pour out 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 pan vigorously to remove any remaining stains and scorch marks.
• Wash and dry the pan as usual once it is clean.

The Baking Soda and Water Method:

• Remove as much food and debris from the pan as possible.
• Create a paste by mixing three parts baking soda with one part water. Make enough to cover the burnt portion of the pan. For a full pot bottom, try one cup of baking soda and one-third cup of water.
• Generously apply the paste to the burnt pan, ensuring it is thick enough to fully coat the surface.
• 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, then add more baking soda and scrub with a nylon brush or scouring sponge.
• If you're short on time, add a quarter to a half cup of water to thin the paste, then place the pan on the stove and bring it to a boil. Remove it from the heat quickly to prevent burning again.
• Let the pan cool, then wipe or scrub to remove the scorched bits.

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 half an inch of liquid.
• Bring the vinegar to a boil in the pan and let it simmer for a few minutes.
• Remove the pan from the heat and add one cup of baking soda. This will create a fizzing reaction. It's best to do this step in the sink to contain the mess.
• Set the pan aside and wait until the fizzing and bubbling stop.
• Discard the liquid and scrub the pan with a nylon scrub brush or scouring sponge, adding more baking soda as needed.
• Rinse and dry the pan.

The Boiling Water and Baking Soda Method:

• Fill the burnt pan with about two to three inches of water.
• Add one-quarter to one-half cup of baking soda to the water.
• Bring the water and baking soda mixture to a boil and allow it to simmer rapidly for 15 minutes.
• Turn off the heat and let the pan cool for about 30 minutes.
• After cooling, wash the pan as usual, gently scrubbing away any remaining burnt residue. A plastic pan scraper can be useful for this step and helps prevent scratching the pan.
• If the burnt residue is stubborn, repeat the process or add a quarter cup of vinegar for extra tough jobs.

Additional Tips:

• Always allow the pan to cool completely before attempting to wash it, especially if it is made of ceramic or another material sensitive to temperature changes.
• For light stains, a simple paste of baking soda and water can be effective. Apply the paste to the stain and let it sit for a few minutes before scrubbing it off with a scouring pad.
• For tougher stains, a commercial cleaner like Bar Keepers Friend can be used following the manufacturer's directions.
• To remove discoloration from stainless steel pans, splash some vinegar into the pan and wipe the area with a soft sponge before rinsing and drying.
• Always follow the manufacturer's instructions for specific washing tips and avoid using harsh chemicals or abrasive tools that can damage the surface of your pan.

Cleaning with vinegar and baking soda

Baking soda is a versatile, natural cleaner that can be used to clean cookware. It has mild abrasive properties and its alkaline pH can help neutralise acidic burnt foods. When combined with an acid such as vinegar, it creates a fizzing reaction that helps to loosen burnt food. Here is a step-by-step guide on how to clean cookware pans using vinegar and baking soda:

Step 1: Remove Debris

First, remove as much burnt food and debris from the pan as possible.

Step 2: Boil Water and Vinegar

Next, add enough water to cover the bottom of the pan and bring it to a boil. Transfer the pan to the sink and pour in 1 cup of white vinegar. You can also use apple cider vinegar.

Step 3: Add Baking Soda

Add 2 tablespoons of baking soda to the pan. The baking soda and vinegar will react and start to bubble and fizz.

Step 4: Let it Sit

Let the mixture sit for a few minutes. The fizzing action will help to lift caked-on food residue.

Step 5: Scrub the Pan

Using the scouring side of a sponge, scrub the inside of the pan vigorously, focusing on stained or scorched areas.

Step 6: Empty and Wash

Empty the pan and wash it normally with dish soap and a clean sponge. Then dry the pan with a clean dish towel.

Alternative Method: Baking Soda and Vinegar Soak

For a more heavy-duty clean, try the following method:

• Remove as much food and debris from the pan as possible.
• Add enough 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 the heat and add 1 cup of baking soda. This will create a fizzing reaction, so it's best to do this in the sink.
• Set the pot aside and wait until the fizzing and bubbling 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.

Using soap and water

To clean cookware pans with soap and water, the first step is to scrape out excess oil with a spatula or wipe it out with a paper towel. Then, deglaze the pan by adding some hot water. Cleaning a hot pan is easier, and adding hot water won't damage it. But always let your pan cool down before fully submerging it in cool water to avoid thermal shock, which can cause warping.

Next, grab a dish brush or sponge and some dish soap, and scrub the inside and outside of the pan, using a continuous circular motion. Rinse the pan with warm water and dry it with a clean, absorbent towel. Be sure to dry your cookware immediately after washing to prevent water spots.

If you're dealing with tough stains, you can try using a baking soda solution. Sprinkle some baking soda on the surface of your pan and add a little water to make a paste. Wash with dish soap and rinse with warm water. If the stains are particularly stubborn, let the paste sit for a while before scrubbing it off.

For burnt-on food or tougher messes, fill the pan with soapy water and bring it to a boil. Simmer until the water has evaporated, then scrub away the buildup with a non-abrasive sponge and wash again with hot, soapy water.

Drying and storing

Drying Cookware:

• After rinsing or washing your pan, use a clean, absorbent towel to dry it off completely. This is important to prevent water spots and ensure your pan is ready for storage.
• For non-stick pans, consider adding a small amount of neutral cooking oil (such as vegetable or canola oil) and wiping it down with a paper towel. This step is optional but helps keep the pan from drying out.
• Air drying is another option. Place the pan on a rack or dish drying rack to air dry completely before putting it away.

Storing Cookware:

• Before stacking your pans, ensure they are completely dry to prevent water spots and rust.
• If you stack your cookware, it is advisable to place a dish towel or paper towel between each pan to prevent scratching and maintain their smooth surfaces.
• For cast-iron pans, it is recommended to coat the surface lightly with cooking oil and cover it with a paper towel to protect it from dust during storage.
• Store your pans in an easily accessible cabinet to avoid scratching their surfaces when retrieving them. You can also use cookware protectors between each pan to avoid scratches.

By following these drying and storing instructions, you will help maintain the longevity and performance of your cookware, ensuring they remain in optimal condition for your cooking needs.

Removing discolouration

Discolouration on stainless steel pans is often caused by overheating. While these stains won't come out with regular dish soap, there are several household products that can be used to restore your pan's shine.

Splash some vinegar into your pan and let it sit for a few minutes. Then, scrub the pan with a non-abrasive sponge and rinse with cold water. Finally, wipe the pan dry with a microfiber towel.

Fill the pan with tomato sauce or crushed tomatoes until the discoloured areas are completely submerged. Allow the sauce to simmer gently for about 10 minutes, adding water if necessary. Then, remove the sauce and rinse the pan clean. You can also leave the tomato sauce in the pan overnight without simmering.

Sprinkle the surface of your pan generously with baking soda. Then, fill the pan with enough water to cover the discoloured areas. Pour out the dirty water and clean the pan with warm, soapy water. Finally, wipe the pan dry with a microfiber towel.

Pour enough 3% hydrogen peroxide into the pan to cover the bottom. Allow the solution to sit in the pan for 30 minutes, then rinse and dry. The slight bleaching action of the peroxide will brighten the finish.

Frequently asked questions