Cleaning Pans With Cream Of Tartar: A Simple Guide

Cream of tartar is a versatile cleaning agent that can be used to remove burnt-on gunk from metal, ceramic, and glass cookware. It is a byproduct of the winemaking process and is often found in the spice cabinet of home bakers. Its mild abrasiveness and acidity help loosen and break down burnt food, making it an effective cleaning agent for pans. Cream of tartar can be used in a paste or boiling method to clean burnt pans. It is also useful for cleaning stainless steel surfaces, stained aluminum pans, copper pots, and brass candlesticks.

Removing burnt-on gunk

Cream of tartar is a dry white powder that is generally used in baking recipes. It is an acid that forms and is left behind on barrels during the winemaking process. It has no taste but creates a chemical reaction when combined with baking soda. This acid softens and loosens the food particles from the surface of the pan.

The Paste Method:

• Make a cleaning mixture: Mix equal parts of cream of tartar and vinegar to make a paste. Adjust the consistency of the paste but make sure it is not too runny.
• Apply the paste to the affected areas of the pan using a piece of rag.
• Let it sit for at least an hour or overnight. The vinegar and cream of tartar will loosen the food stuck on the surface of the pan.
• Scrub the pan: Use the same piece of cloth to scrub the pan for a few minutes. You may need to use some elbow grease. Avoid using very hard or abrasive materials.
• Repeat if necessary: If you are not satisfied with the cleaning, repeat the process a few times until you achieve the desired results.

The Boil Method:

• Make the cleaning solution: Combine 2 cups of vinegar and 2 tablespoons of cream of tartar in the pan. Mix thoroughly with a spoon.
• Place the pan on the heat: Bring the solution to a boil and let it simmer for at least 10 minutes. Make sure you have enough solution to cover the affected area of the pan completely.
• Let it cool: Once the solution has boiled, remove the pan from the heat and let it cool. The scorched food will loosen, making it easier to scrub.
• Scrub the pan: After the solution has cooled, discard it carefully and use a cloth or sponge to scrub the affected areas. Burnt food should come off easily.
• Repeat if needed: If you are unable to remove all the burnt food in the first attempt, repeat the process. For especially thick and stubborn buildup, let the solution boil for a few extra minutes.

Always wash your pan thoroughly with soap and water after using cream of tartar to remove any residual cream of tartar.

Cleaning stainless steel surfaces

Cream of tartar is an excellent natural cleaner for stainless steel surfaces. It is a powder that occurs naturally inside wine barrels and vats as a byproduct of the winemaking process. It is an acid, like vinegar or lemon juice, but its more abrasive texture makes it ideal for removing stubborn grime from stainless steel.

To clean stainless steel surfaces, start by mixing cream of tartar with water to form a paste. You can do this by dipping a cloth in water and sprinkling the cream of tartar on top, or by mixing it in a bowl with a basting brush. Apply the paste to the stainless steel surface, using the brush or your hands, and wipe it away with a wet paper towel or cloth.

For extra shine, you can add vinegar or lemon juice to the cream of tartar. For example, mix 1 cup of distilled white vinegar with 1/4 cup of cream of tartar to scrub and shine a stainless steel sink. You can also use a paste of cream of tartar and lemon juice to shine copper pots and kettles.

Cream of tartar is a great natural, environmentally-friendly alternative to conventional stainless steel cleaners, which can be expensive and wasteful.

Removing scratches from plates

To clean pans with cream of tartar, start by scraping off as much burnt food as possible with a spatula or plastic scraper. Next, create a paste by mixing cream of tartar and water until you achieve a spreadable consistency. Cover the bottom of the pan with the paste and let it sit overnight. In the morning, scrub the pan with hot, soapy water. Alternatively, you can try a boiling method by combining water and cream of tartar in the pan. Bring the mixture to a boil and let it simmer for 10-15 minutes. Discard the water and scrub the pan.

Now, for removing scratches from plates, you can use a product called Bar Keepers Friend, which is available in powder or liquid form. First, run the scratched dish under water to dampen it, which will help the powder adhere to the surface. Sprinkle a small amount of the powder onto the wet dish and dampen a scrubber with water. Gently scrub the powder over the surface of the dish until the scratches disappear. Finally, rinse the dish with warm, soapy water to remove any residue. For heavier scratches, you may need to use a heavier-duty cleaner or repeat the process multiple times.

Removing stains from aluminium pans

Aluminium pans are great for cooking due to their quick and even heat distribution, but they can be a pain to clean. Tough stains and blackened residue are common, but there is a cheap and easy solution: cream of tartar.

Cream of tartar is a by-product of the wine-making process and is a mild acid. It is often used in baking, but its acidic properties make it a great natural cleaning agent, too.

There are two methods for cleaning aluminium pans with cream of tartar: the paste method and the boil method.

The Paste Method:

To make the cleaning paste, mix equal parts cream of tartar and vinegar. You want a spreadable paste, but not too runny. Cover the bottom of the pan and the affected areas with the paste and leave it to sit for at least an hour. For best results, leave it overnight. The acid in the cream of tartar and vinegar will loosen the food residue and bleach away any stains. After letting the paste work its magic, scrub the pan with a soft cloth or sponge. You may need to put some elbow grease into it, but avoid using anything too hard or abrasive, as this could damage the pan's surface. Repeat the process if needed, and then wash the pan with soap and cold water before using it again.

The Boil Method:

This method is great for removing burnt or scorched food remnants from the bottom of the pan. Combine vinegar and cream of tartar in the pan. Make sure you have enough solution to cover the affected area. Place the pan on the stove and bring the solution to a boil. Leave it to boil for at least 10 minutes. Then, let the solution cool. The burnt-on food should now be loose and easy to scrub away. If there are any remaining bits, repeat the process. Finally, wash the pan with soap and water.

Tips:

• If you don't have cream of tartar, baking soda is a good alternative.
• To make your pans extra shiny, boil some apple peels in water for 30 minutes, then scrub and wash as normal.
• To prevent discolouration, don't let your aluminium pans soak in soapy water for too long, and avoid putting them in the dishwasher.

Cleaning cast iron pans

Cast iron pans are brittle and prone to rust, so they require careful cleaning and maintenance. Here is a step-by-step guide to cleaning cast iron pans, including how to use cream of tartar to remove burnt-on food.

Step 1: Scrape Off Excess Food

Use a spatula or plastic scraper to remove as much burnt-on food as possible. This step is important as it prevents a build-up of stinky water in the pan.

Step 2: Use Cream of Tartar to Loosen Burnt-On Food

To remove stubborn, burnt-on food, you can use a cream of tartar concoction to loosen it before wiping the pan down. Cream of tartar is an acid that forms during the winemaking process. It is slightly abrasive, allowing it to dig into and loosen burnt-on food without damaging the pan's surface.

To use this method, create a paste by mixing cream of tartar with water until you achieve a spreadable consistency. Cover the bottom of the pan with the paste and let it sit overnight. In the morning, scrub the pan with a cloth or paper towel.

Alternatively, you can try a boiling method. Combine 1 cup of water with 2 tablespoons of cream of tartar and pour the mixture into the pan. Bring it to a boil and let it simmer for 10-15 minutes. Discard the water and scrub the pan with hot, soapy water.

Step 3: Wash the Pan

Cast iron pans should not be washed with soapy water once they have been seasoned. Instead, use a small amount of soap and hot water, and gently scrub the pan with a non-abrasive sponge or scrub brush. Rinse the pan and then dry it thoroughly with a lint-free cloth or paper towel. It is important to ensure the pan is completely dry before storing it to prevent rust.

Step 4: Season the Pan

After drying, rub a very light layer of cooking oil or seasoning spray onto the surface of the pan with a paper towel. Use a paper towel to wipe the surface until no oil residue remains.

Removing Rust from Cast Iron Pans

If your cast iron pan develops rust, you can remove it by scouring the pan with warm, soapy water and steel wool. Rinse and dry the pan thoroughly, then apply a thin layer of cooking oil. Place the pan upside down on the top rack of the oven and bake at 450-500 degrees Fahrenheit for one hour. Allow the pan to cool and repeat if necessary.

Preventing Rust

To prevent rust, always dry your cast iron pan promptly and thoroughly after use. Do not leave it in water or allow it to air-dry. Avoid using large amounts of soap as this can strip the seasoning, making the pan more susceptible to rust.

Frequently asked questions