Cleaning Pans With Baking Powder: A Natural Solution

Cleaning pans with baking powder is an effective way to remove burnt-on food and tough stains. It can be used on all types of pans, including non-stick, stainless steel, ceramic, and cast iron. Baking powder is a mild abrasive that helps scrub away food and stains without damaging the surface of your pots and pans. It is also alkaline, which means it can neutralise acidic burnt foods. For extra cleaning power, baking powder can be combined with vinegar, lemon juice, or salt.

Removing burnt-on food

The Baking Soda Method:

• Start by removing as much of the burnt food and debris from the pan as you can.
• Next, fill the pan with hot water from the tap. You don't need to boil the water first; just make sure it covers all the burnt areas.
• Add a spoonful of baking powder. You can also make a paste by mixing baking soda with a little warm water and coating the burnt areas.
• Let the pan sit for 40-60 minutes. The longer you wait, the more effective it will be.
• After soaking, clean the pan as you normally would. The burnt-on food should come off easily. If not, try repeating the process and waiting the full 60 minutes.

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 the heat and add 1 cup of baking soda. This will cause a fizzing reaction, so it's best to do this in the sink.
• Set the pan aside and wait for the fizzing and bubbling to stop.
• Discard the liquid and scrub the pan with a nylon brush or scouring pad, adding more baking soda if needed.
• Rinse and dry the pan as usual.

The Baking Soda, Vinegar, and Salt Method:

• Sprinkle a layer of baking soda onto the burnt areas of the pan.
• Sprinkle a layer of salt over the baking soda.
• Spritz the pan with a layer of vinegar.
• After 5 minutes, scrub the pan. The baking soda, vinegar, and salt combination is effective at removing stains and loosening burnt-on food.

The Aluminum Foil and Baking Soda Method:

• Cover the burnt areas of the pan with 2-3 tablespoons of baking soda.
• Add a small amount of water to create a paste.
• Crumple up a piece of aluminum foil and use it to scrub the pan in a circular motion.
• Rinse the pan with warm soapy water. Repeat if necessary.

Remember, these methods are most effective for stainless steel or aluminum pans. For non-stick, ceramic, or cast iron pans, avoid using vinegar, lemon juice, or other acidic substances as they can damage the coating. Instead, use a combination of baking soda, warm water, and a nylon brush or non-scratch sponge to clean these types of pans.

Removing tough stains

Baking soda is a great option for removing tough stains from pans. It is a non-toxic, inexpensive household ingredient with mild abrasive properties that can eliminate burned-on food and tough stains on all pans—non-stick, stainless steel, ceramic, cast iron, and more.

To remove tough stains, first, remove as much food and debris from the pan as possible. Then, cover the bottom of the pan with a thin layer of warm water. Sprinkle the pot with baking soda to create a paste. Let the mixture rest for several hours or overnight, then scrub with warm water and a non-stick surface-safe sponge or nylon brush. For tougher stains, add a little vinegar to the mix before boiling. Sprinkle the pan with about a tablespoon of baking soda, add a cup of water and 1/2 cup of vinegar, then boil the mix for 10 minutes. The food or stain should wipe away easily once cooled.

For burnt stainless steel or aluminium pans, you can also try the deglazing technique. First, heat the pan until a droplet of water sizzles. Add a cup of water or a mixture of 1/2 water and 1/2 white vinegar to the hot pan and allow to boil. 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 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.

Deglazing technique

Deglazing is a simple technique used to release any flavorful browned bits at the pan's bottom so they can be incorporated back into the dish. It is done every time a pan sauce is made. It involves pouring a liquid (usually cold) into a hot pan that has been used to cook food and has food particles stuck to the bottom. By doing this, all the food particles are released from the bottom of the pan, infusing the liquid with flavour, which can then be made into a sauce. It also cleans the pan.

Step 1:

Remove the meat or poultry from the pan and pour off any excess fat or oil. If you are not making a sauce, you can skip this step.

Step 2:

If you are making a sauce, add any aromatic ingredients, such as shallots or fresh herbs.

Step 3:

Pour cold liquid into the pan, keeping the heat on medium. Almost any liquid can be used for deglazing, but water is a good option if you are just cleaning the pan.

Step 4:

Bring the liquid to a boil and scrape the bottom of the pan with a deglazing spatula or a flat-ended wooden spoon. It is important to use a tool without any sharp edges to avoid damaging the pan.

Step 5:

Simmer and reduce the liquid to half its volume before adding cream or butter to finish the sauce. If you are not making a sauce, you can simply let the liquid evaporate.

Tips:

• Use a stainless steel or cast-iron pan, as non-stick pans prevent food from sticking and do not create a good fond.
• If you are deglazing a roasting pan, ensure it can go on a stovetop as well as in the oven.
• Avoid deglazing with burnt food particles at the bottom of the pan, as this will transfer a burnt flavour to your sauce. Instead, deglaze the pan with water to clean it first.
• If your food is starting to burn, remove it from the pan and deglaze with water to slow down the cooking process and remove the burnt food particles. Then, discard the liquid, wipe the pan dry, add new oil, and continue cooking.
• Pay attention to the amount of liquid in the pan at the beginning of the deglazing process so you know when it has reduced by half. Tipping the pan to concentrate the liquid on one side makes it easier to assess.

Using baking soda and vinegar

Step 1: Remove Debris

First, remove as much food debris from the pan as possible. This will ensure that the cleaning process is more effective and efficient.

Step 2: Boil Vinegar

Add enough white vinegar to the pan to cover the bottom with at least 0.5 inches of liquid. Place the pan on the stove and bring the vinegar to a boil. Let it simmer for a few minutes.

Step 3: Add Baking Soda

Remove the pan from the heat and add 1 cup of baking soda. This will create a fizzing reaction. It is recommended to do this over the sink, as the reaction can be quite vigorous.

Step 4: Wait

Set the pan aside and wait until the fizzing and bubbling stop. This may take a few minutes. The reaction between the baking soda and vinegar will help break down the burnt food and stains.

Step 5: Scrub

Once the reaction has subsided, discard the liquid and scrub the pan with a nylon scrub brush or scouring sponge. Add more baking soda as needed to create a mild abrasive paste. This will help remove any remaining burnt-on food and stains.

Step 6: Rinse and Dry

After scrubbing, rinse the pan thoroughly with warm water to remove any residual baking soda and vinegar. Dry the pan with a clean cloth or towel.

This method is suitable for most pans, including stainless steel, aluminium, and ceramic. However, for cast iron pans, avoid using vinegar as it can create rust. Instead, use a paste of baking soda and water, and scrub with a stiff-bristle brush.

Cleaning non-stick pans

Non-stick pans are a great option for those looking for easy clean-up. However, even non-stick pans have their limits, and they can sometimes get burnt. There are two ways this can happen: dry heating and overheating. Dry heating occurs when you heat your non-stick pan for extended periods with nothing in it, and overheating occurs when you leave your non-stick pan over very high heat for too long.

To clean a non-stick pan, it is important to first let it cool down completely. Rinsing the pan while it is still warm or hot can warp it and cause damage.

Method One: Soap and Water

The first way to restore a burnt non-stick pan is to wash the surface with dish soap, hot water, and a non-abrasive sponge or cloth. If food has been burnt onto the surface of the pan, it is likely dried out. Simply letting the pan soak in hot water can help rehydrate the burnt spot, making it easier to clean.

Method Two: Vinegar and Baking Soda

If your non-stick pan is visibly charred, a mixture of white vinegar, water, and baking soda should help loosen and remove any black residue.

• Create a mixture of white vinegar, water, and baking soda directly in your non-stick pan. Pour enough water to cover the bottom of the pan, along with equal parts white vinegar and baking soda (2 tablespoons of each is a good amount to use).
• Place the pan on the stove and heat it up, bringing the mixture to a boil. Stir the mixture as it boils to dissolve and encourage any burnt residue to loosen.
• After boiling for up to 5 minutes, remove the pan from the heat and allow it to cool completely.
• Once cooled, rinse the pan with warm water and wash it out using a sponge and dish soap.
• Dry the pan with a clean towel.

If you've tried both methods and the burnt food or residue still remains stuck to the surface of your pan, it may be time to replace it. Once the non-stick coating starts to break down, it will continue to do so, making it easier for food to stick to the pan.

Additional Non-Stick Pan Care Tips:

• Avoid dry heating by always adding cooking fat or other ingredients to your pan before turning on the heat.
• Avoid overheating by treating your pan gently and avoiding high heat for long periods. It is recommended to cook at a maximum of medium-high heat.
• Avoid using metal utensils with non-stick pans, as they can scratch the coating. Instead, opt for wooden or silicone utensils.
• Avoid aerosol cooking sprays, as they can contain additives that can ruin the non-stick coating.
• Always wash your non-stick pans by hand. Putting them in the dishwasher can warp the pans and strip away their coating, causing permanent damage.

Frequently asked questions