Clean Old Tarnished Pots And Pans: Tips And Tricks

Cleaning old, tarnished pots and pans can be a challenging task, but with the right techniques and ingredients, it is possible to restore them to their former glory. The best approach depends on the type of cookware, as different materials require specific care. For example, cast iron pans should be washed by hand with hot water and a brush or pan scraper, while non-stick pans should be cleaned without steel wool or abrasive cleaners to protect their coating. Copper cookware, known for its antimicrobial properties and excellent heat conduction, requires gentle cleaning due to copper's reactivity and delicacy. Aluminum pots and pans, a popular choice for kitchens, can be deep-cleaned with a solution of warm water, cream of tartar, lemon juice, or vinegar, restoring their shine. For burnt pans, a combination of boiling water, vinegar, and baking soda can effectively remove stubborn stains. With proper care and maintenance, old tarnished pots and pans can be revitalized and continue to serve their purpose in the kitchen.

Boiling water method

Boiling water is a simple, effective method for cleaning old, tarnished pots and pans. It is especially useful when there are no commercial cleaners on hand. The heat from the water helps to loosen leftover food, making it easier to remove.

Step 1: Scrub

Begin by scrubbing away as much food as possible with a non-abrasive scrubber. This is important to prevent scratches, especially on stainless steel pans.

Step 2: Add Soap and Water

Fill the pot or pan with water and a bit of dish soap. Ensure that the stuck-on food is completely submerged.

Step 3: Boil

Bring the water to a boil and let it simmer for a few minutes. The steam and hot water will help to loosen the food further.

Step 4: Remove from Heat

Remove the pot from the burner and let it cool. Be sure to protect your hands with a towel or oven mitt as the pan will still be hot.

Step 5: Scrape Food

The food should now be loosened enough to be easily scraped with a spatula or spoon.

Step 6: Repeat if Necessary

If any stubborn bits remain, repeat the process or try one of the techniques below.

Alternative Techniques:

For more intensive cleaning, try one of these methods:

• Boiling Water and Baking Soda: Add a small mound of baking soda to the centre of the pan and cover with about 1/4 cup of water. Bring this to a boil and, as the water evaporates, it will leave a film of baking soda around the walls of the pan. Once most of the water has boiled off, turn off the heat and use a long-handled brush or scouring pad to scrub the pan.
• Submerge in Boiling Water and Baking Soda: For a more intensive clean, fill a larger pot or roasting pan with enough water to submerge the tarnished pan. Add a generous amount of baking soda (about 1/4 to 1/2 cup) and then carefully place the pan in the water. Bring to a gentle boil and let the pan cook for about 15-30 minutes. You should start to see the residue flaking off. Remove the pan carefully and, if needed, create an abrasive slurry with more baking soda and water to scrub away remaining residue.

General Tips:

• Always let the pan cool down before fully submerging it in cool water to avoid thermal shock, which can cause warping.
• For burnt non-stick pans, avoid using abrasive tools like scouring pads or steel wool, which can damage the surface. Instead, use a non-scratch sponge.
• For stainless steel pans, avoid harsh pads like steel wool, and always scrub in the same direction as the polish lines (usually a circular motion).

Baking soda, vinegar, and lemon juice

To clean a copper pan with lemon juice and vinegar, first, turn the pan upside down. Then, sprinkle baking soda over the copper bottom and pour vinegar over it. Cut a lemon in half and use it as a "scrub brush" to scrub the bottom of the pan. Rinse the pan thoroughly and dry it with a cloth.

Lemon juice can also be used to clean aluminum pans. To do this, bring water with lemon juice to a boil in the pan and let it bubble for about ten minutes. Then, drain the water and dry the pan. Alternatively, lemon juice can be combined with cream of tartar and water, and boiled in the pan for about ten minutes. After discarding the liquid, wash the pan with dish soap and water.

Baking soda is another useful ingredient for cleaning tarnished pans. It has mild abrasive properties and its alkaline pH can help neutralize acidic burnt foods. It can be combined with vinegar or lemon juice to create a fizzing reaction that helps loosen burnt food.

To clean a burnt pan with baking soda and vinegar, first, remove as much food and debris from the pan as possible. Then, add enough vinegar to cover the bottom of the pan with at least 1/2 inch of liquid. Boil the vinegar and let it simmer for a few minutes. Remove from heat and add 1 cup of baking soda, which will create a fizzing reaction. Set the pot aside and wait for the fizzing to stop. Then, discard the liquid and scrub the pan with a nylon brush, adding more baking soda if necessary. Finally, rinse and dry the pan.

Baking soda can also be used in combination with lemon juice to clean burnt pans. First, remove as much food and debris from the pan as possible. Keep a thin layer of water in the pan and sprinkle baking soda liberally over it. Cut a lemon in half and use the flesh side to scour the pan with the baking soda slurry. The combination of the acidic lemon juice and alkaline baking soda will create a slight fizzing reaction, which is a good sign. Finally, rinse and dry the pan.

Cleaning cast iron pans

Cast iron pans are a must-have for any home cook, but keeping them clean can be a challenge. Here's a detailed guide on how to clean and care for your cast iron pans to keep them in top condition:

Step 1: Initial Cleaning

Always clean your cast iron pan immediately after use, while it is still hot or warm. Never soak the pan or leave it in the sink, as this can cause rusting. Start by rinsing the pan with hot or boiling water. If there is stuck-on food, use a small amount of soap, a nylon scrubbing brush, or a pan scraper to remove it. For stubborn residue, simmer a small amount of water in the pan for 3-5 minutes, then use the scraper after it has cooled. Avoid using steel wool or metal scrubbers, as these can damage the pan's seasoning.

Step 2: Drying

After rinsing and removing any food residue, promptly and thoroughly dry your cast iron pan with a lint-free cloth or paper towel. It is important to ensure that the pan is completely dry before moving on to the next step. If you notice any black residue on your towel, don't worry; it is just seasoning and is perfectly normal.

Step 3: Oil Seasoning

Once the pan is dry, apply a very light layer of cooking oil or seasoning spray to the surface. Use a paper towel to wipe the surface until no oil residue remains. This step helps to protect the pan, prevent rusting, and maintain its non-stick properties.

Step 4: Re-seasoning (if needed)

If your cast iron pan has lost its seasoning or has become rusty, you may need to re-season it. Start by scouring the pan with warm, soapy water and steel wool to remove any rust. Rinse and thoroughly dry the pan. Apply a thin, even layer of cooking oil to the inside and outside of the pan. Place the pan upside down in the oven on the top rack, with a baking sheet or aluminium foil on the bottom rack to catch any drips. Bake at 450-500 degrees Fahrenheit for one hour, then allow the pan to cool in the oven. Repeat as necessary until the pan has a classic black patina.

Additional Tips:

• If you accidentally use soap or put your cast iron pan in the dishwasher, don't worry. Simply rinse the pan well and re-season it.
• For stuck-on food, you can also try deglazing the pan by heating it up and adding a cup of water to loosen the residue.
• To remove rust, you can use steel wool or try an alternative method such as rubbing the pan with half a raw potato and a sprinkle of baking soda.
• Always store your cast iron pan in a dry place to prevent rusting.

Cleaning copper pans

Copper cookware is delicate and reactive, so it's important to clean and care for it properly. Here are some detailed instructions on how to clean copper pans and keep them looking like new:

Regular Cleaning and Polishing:

• Use mild dish soap: Wash your copper pans with a non-abrasive sponge, regular dish soap, and warm water. Avoid using steel wool or stiff brushes as they can scratch the surface.
• Dry with a clean cloth: After washing, dry the copper pans with a clean cotton cloth. Avoid air-drying as it can lead to water spots.
• Polish with ketchup and salt: For a light polish, mix two parts ketchup with one part fine sea salt. Apply the paste to the copper and let it sit for several minutes before washing it off with cold water. Then, dry the copper thoroughly.
• Polish with vinegar, salt, and flour: Combine one tablespoon of fine sea salt with half a cup of distilled white vinegar, and enough all-purpose flour to make a thin paste. After washing your pan with dish soap and hot water, dip a sponge into the paste and wipe it over the copper. Wash with warm, soapy water, and dry thoroughly.

Removing Severe Tarnish:

• Use commercial copper cleaners: For heavily tarnished copper, commercial copper cleaners can be more effective. Popular options include Wright's Copper Cream, Matfer Bourgeat Bistro Copper Cleaning Paste, and Flitz Paste Polish.
• Boil in vinegar: For smaller copper pieces, create a mixture of one cup of vinegar, three cups of water, and one tablespoon of salt in a large pot. Place the tarnished copper piece into the pot and bring it to a boil. Let it boil until the tarnish begins to fall off, then remove from the heat and let it cool before removing the copper piece.

Removing Stuck-on Food:

• Soak in warm, soapy water: Fill the copper pan with warm water and a few drops of dish soap. Soak for about an hour, then wipe out the softened food.
• Boil water and use ammonia: If food is burned onto the surface, fill the pan with water and bring it to a boil. Remove from heat and add a generous amount of pure, unscented ammonia. Leave it for 24 to 48 hours, then dump out the ammonia solution and rinse the pan with warm water. Gently scrub any remaining residue with a non-abrasive sponge, wash with dish soap and hot water, and dry thoroughly.

Additional Tips:

• Avoid the dishwasher: Copper pans should not be placed in the dishwasher as the heat and harsh detergents can damage them.
• Prevent moisture: Always dry copper pans thoroughly, especially the exterior, as moisture speeds up the oxidation process and tarnishing.
• Clean tin interiors: If your copper pan has a tin interior, use a soft sponge, brush, or washcloth with some dish soap to clean it. For stuck-on food, let the pan soak for 10-15 minutes in hot, soapy water before scrubbing.

Cleaning non-stick pans

Non-stick pans are designed for easy cleanup and a stick-free cooking surface. However, they are delicate and can be prone to burning and scratching. Here is a detailed guide on how to clean and care for your non-stick pans to ensure they last as long as possible.

General Do's and Don'ts:

• Always read the manufacturer's care instructions as non-stick pans are made from different materials.
• Wash non-stick pans by hand. The high heat and harsh conditions of a dishwasher can deteriorate the non-stick coating.
• Wash pans immediately after use. The longer a pan sits, the easier it is for food to cling to it.
• Use hot, soapy water and a gentle, grease-cutting dish soap.
• Avoid abrasive scrubbing pads, steel wool, and stiff brushes, as these can scratch the non-stick coating. Opt for a non-scratch sponge or cloth.
• Avoid using metal utensils with non-stick pans as they can scrape the coating. Use wooden or non-stick-friendly utensils instead.

Removing Cooked-On Grime:

There are a few methods to remove burnt-on food and stains from non-stick pans:

• Soap and Water: Soak the pan in hot water to rehydrate burnt food. Then, scrub the surface with dish soap, hot water, and a dish sponge.
• Vinegar and Baking Soda: Create a slurry of equal parts white vinegar and baking soda, along with enough water to cover the bottom of the pan. Bring the mixture to a boil, stirring for 5 minutes to loosen burnt residue. Allow it to cool, then rinse with warm water and scrub with soap and a sponge.
• "Cleaning Cocktail": Combine 1/2 cup vinegar and 1 1/2 cups water in the pan. Cook the mixture over medium heat for 5-10 minutes, then let it cool naturally. Wash the pan with warm, soapy water and a gentle sponge or brush, then rinse and dry.

Additional Care Tips:

• Avoid dry heating and overheating. Always add cooking fat or ingredients before turning the heat on, and cook over medium-high heat at most.
• To protect the non-stick surface, rub a small amount of oil on the pan before and after use.
• When storing, place a dry, clean cloth or towel between stacked pans to avoid scratching.

By following these instructions, you can effectively clean and maintain your non-stick pans, ensuring their longevity and performance.

Frequently asked questions