Cleaning Pots And Pans: Deep Cleaning For Sparkling Cookware

Keeping your pots and pans clean can be a challenge, especially when food gets burnt or caked on. Luckily, there are several effective methods for deep cleaning your pots and pans, and most of the required ingredients can be found in your pantry! For stainless steel pans, simply boil water in the pan for 5-7 minutes, then wipe away any remaining food with a sponge. For glass or metal baking dishes, add boiling water and let it sit for a few minutes before wiping away residue. To remove tough, burnt-on food, create a paste with baking soda and water, or use a store-bought cleansing powder like Bar Keepers Friend. For cast iron pans, it's important to avoid abrasive sponges as they can ruin the seasoning. Instead, rinse the pan with hot water and use kosher salt, warm water, and a soft sponge to remove residue.

Boiling water method

The boiling water method is a simple and effective way to deep clean your pots and pans. It is a beginner-friendly technique that requires easily accessible household items and a few simple steps to execute. Here is a detailed guide on how to use the boiling water method to restore your scorched cookware to its original shiny state.

Step 1: Fill the Pot with Water

Fill the pot or pan with a few inches of water or enough water to cover the charred or burnt area at the bottom. You can also add a teaspoon of dish soap or liquid detergent along with the water to boost the cleaning process.

Step 2: Bring the Water to a Boil

Place the pot on the stove and heat it up. Let the water come to a rolling boil and maintain this temperature for about 5 to 7 minutes. The boiling water will help soften and loosen the burnt-on food residue, making it easier to remove.

Step 3: Remove from Heat and Cool Down

After boiling for a few minutes, remove the pot from the stove and set it aside to cool. Allow the water to return to room temperature. During this time, the hot water will continue to work on loosening the burnt food particles, making them easier to scrub away.

Step 4: Pour Out the Water and Scrape

Once the water has cooled down, carefully pour it out. Use a plastic spatula or a wooden spoon to gently scrape away any large, burned-on bits of food that may be stuck to the pan. Be cautious and avoid scratching the coating of the pan, especially if it has a non-stick surface.

Step 5: Apply Baking Soda (Optional)

For an extra boost of cleaning power, sprinkle about 2 tablespoons of baking soda into the wet pan. Baking soda has mild abrasive properties and can help neutralize acidic burnt foods. It will form a paste with the remaining water, enhancing its cleaning action.

Step 6: Scrub the Pan

Now, it's time to scrub! Use a cookware-safe dish sponge or a scouring pad and scrub the pan vigorously. The combination of hot water, baking soda, and a little bit of elbow grease will make it easier to remove the black residue and burnt-on food.

Step 7: Rinse and Dry

Finally, once all the stains and scorched bits have been removed, rinse the pan with clean water and dry it thoroughly. Your pot or pan should now be sparkling clean and ready for your next culinary adventure!

The boiling water method is a straightforward and effective approach to deep cleaning your pots and pans. It may not be the quickest method, but it is gentle on your cookware and ensures a thorough cleaning without the use of harsh chemicals. So, the next time your cookware needs some extra care, give the boiling water method a try!

Baking soda, vinegar, and lemon juice

Baking Soda and Water

If you have burnt food stuck in your pan, a simple mixture of baking soda and water can help loosen and remove it. Start by removing as much food debris as possible from the pan. Then, make a paste by mixing three parts baking soda with one part water. Apply this paste liberally to the burnt areas of the pan. If you're short on time, you can also try boiling some water in the pan, adding more baking soda, and scrubbing with a nylon brush or sponge. For tougher stains, you might need to let the paste sit for a few hours or even overnight before scrubbing.

Vinegar and Baking Soda

For heavier-duty cleaning, you can combine vinegar and baking soda to break down burnt food and stains. First, remove as much food and debris as you can. Then, add enough vinegar to cover the bottom of the pan by at least half an inch. Bring the vinegar to a boil and let it simmer for a few minutes. Remove the pan from the heat and add a cup of baking soda, which will cause a fizzing reaction. Set the pan aside until the fizzing stops. Finally, discard the liquid and scrub the pan with a nylon brush or sponge, adding more baking soda if needed. Rinse and dry your pan, and it's good as new!

Lemon and Baking Soda

Lemons are great for cleaning and adding shine to stainless steel or copper cookware. To use this method, start by removing as much food debris as possible. Add a thin layer of water to the pan and sprinkle baking soda liberally over it. Cut a lemon in half and use the flesh side to scour the pan, combining it with the baking soda to create a slurry. The combination of acidic lemon juice and alkaline baking soda will fizz slightly, which is a good sign! If you're dealing with a copper bottom that has become blackened or tarnished, simply turn the pot upside down and use the lemon and baking soda to scrub away the stains. Rinse and dry your pan, and admire its restored shine!

Soaking in Boiling Baking Soda Solution

For removing years' worth of burned-on stains from both sides of your pans, try submerging them in a boiling baking soda solution. Fill a large pot with water and add your stained pan. Bring the water to a boil, then add a quarter to half a cup of baking soda. Reduce the heat to a gentle boil and let it cook for 15-30 minutes. The brown residue should start flaking off. Remove the pan from the boiling solution while it's still hot, and scrub away any remaining stains with a sponge or brush.

Cleaning cast iron pans

Cast iron pans are a great addition to your cookware collection, but they do require some special care to keep them in good condition. Here are some detailed instructions on how to clean and maintain your cast iron pans:

• Scrub Away Food Residue: Start by scrubbing away any food residue or stuck-on bits using a scrubbing brush, sponge, or even steel wool. You can also use coarse kosher salt or a paste made of salt and water to help scrub away stubborn residue. Just be sure to avoid using soap or abrasive sponges, as these can strip away the seasoning.
• Rinse with Water: After scrubbing, rinse the pan with hot or warm water. Avoid soaking the pan in water for extended periods, as it may lead to rusting. If you need to loosen stuck-on food, you can add boiling water to the pan and let it sit for a few minutes before scrubbing.
• Dry Thoroughly: Once rinsed, use a clean cloth or paper towel to thoroughly dry the cast iron pan. You can also dry it on the stove over low heat. Make sure there are no water droplets left, as they can lead to rusting.
• Apply a Thin Layer of Oil: After drying, apply a thin layer of vegetable oil, canola oil, or flaxseed oil to the pan using a cloth or paper towel. This helps lubricate the pan, prevent rusting, and maintain its seasoning. Rub the oil evenly into the surface, ensuring there is no excess oil residue remaining.
• Re-Season if Necessary: If your cast iron pan has lost its seasoning or developed rust, you may need to re-season it. Apply a thin, even layer of cooking oil to the pan, inside and out. Place the pan upside down on the top rack of the oven, 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 it to cool. Repeat as needed until the pan develops a classic black patina.

Additional Tips:

• Deglaze the Pan: After cooking, deglaze the pan by heating it up and adding a cup or two of water. Scrape the bottom of the pan with a spatula to remove any stuck-on bits. Then, rinse the pan with hot water and scrub the rest off with a scrubbing brush.
• Use Chainmail Scrubber: Consider investing in a stainless steel chainmail scrubber, which is safe and effective for cleaning cast iron pans. It can help remove stuck-on food without damaging the pan's surface.
• Remove Rust: If your cast iron pan develops rust, don't panic! Simply scrub or rinse off the rust and then rub the pan with oil. You may need to re-season the pan after removing the rust.

Removing hard-to-clean dishes

Boiling Water Method:

Fill your scorched stainless steel pans with water and bring it to a boil for 5-7 minutes. The steam will help loosen burnt-on food. After the food has softened, carefully pour out the hot water and use a sponge to wipe away any remaining residue. For glass or metal baking dishes, simply add boiling water and let it sit for a few minutes before scrubbing with a sponge.

Soaking:

For dishes with baked-on or caked-on food, such as lasagna or brownies, fill the dish with hot water immediately after cooking. Let it soak for 15-20 minutes or until the food softens. If you didn't soak the dish right away, don't worry. You can still add hot water and let it soak overnight. Then, wash it as usual in the morning.

Baking Soda, Vinegar, and Lemon Juice:

Create a powerful cleaning trio with baking soda, distilled white vinegar, and fresh lemon juice. For scorched saucepans, add a dash of baking soda or vinegar during the boiling process. To accelerate the cleaning of pots, baking dishes, or cookie sheets, soak them in hot water with baking soda and lemon juice. For extra shine on your stainless steel cookware, rub half a lemon on the bottom and sides, then rinse and air-dry. Finally, a squirt of vinegar followed by a rinse of water will eliminate any lingering odours.

Cleaning Cast Iron Pans:

When dealing with cast iron pans, it's crucial to avoid using abrasive sponges as they can ruin the seasoning (oil-treated surface). Instead, rinse the pan with hot or boiling water. If there is still stuck-on food, use a combination of kosher salt, warm water, and a soft sponge to gently loosen the residue before rinsing again. After the pan is completely dry, apply a thin layer of vegetable oil to the bottom and sides to prevent rusting.

Preventing Hard-to-Clean Dishes:

The best way to deal with hard-to-clean dishes is to prevent them from happening in the first place. Here are some tips:

• Line pans with aluminium foil, parchment, or wax paper.
• Use non-stick cooking spray for certain recipes to avoid food from sticking and burning.
• Keep a close eye on your food while it's cooking. Adjust the temperature if needed and stir occasionally.
• Ensure your food is thoroughly dry before searing to prevent sticking.
• If your food starts to burn, lower the heat and add a little water to the pot or pan.

By following these instructions and tips, you can effectively deep clean the bottoms of your pots and pans, making them look brand new again!

Nonstick pan

Washing and Drying Your Nonstick Pan:

• Wash your nonstick pan by hand after each use. Avoid using a dishwasher, even if the manufacturer labels it as dishwasher-safe. The high temperatures and harsh detergents in dishwashers can break down the nonstick coating.
• Use mild, soft soap and a soft cloth or sponge to clean your pan. Lukewarm water is best as hot water can shorten the life of your pan.
• For stubborn residue, soak the pan in warm, soapy water for 10-20 minutes before handwashing.
• To remove burnt-on food or grease, create a paste with baking soda and water. Apply this paste to the affected areas and let it sit for 15 minutes before rinsing it away. You can also try a mixture of vinegar and baking soda. Bring this mixture to a boil in your pan, then allow it to cool completely before discarding the solution and rinsing the pan with warm water.
• Dry your pan immediately by hand with paper towels or a soft dish rag. Ensure it is completely dry before storing to prevent rusting.

Using Your Nonstick Pan:

• Always add butter, oil, or fat to your pan before turning on the heat. This will protect the nonstick surface and aid in cooking.
• Avoid using high heat when cooking with a nonstick pan. Stick to low or medium heat to prevent damaging the coating and potentially releasing toxic fumes.
• Do not use non-stick cooking sprays. These sprays can build up on the nonstick surface, causing food to cook unevenly and making it difficult to clean. Instead, use oil or butter.
• Avoid using metal utensils, knives, or sharp objects that can scratch or damage the nonstick surface. Opt for wooden, silicone, plastic, or nylon utensils.

Maintaining Your Nonstick Pan:

• Allow your pan to cool naturally after use. Do not run it under cold water or submerge it in cold water while it is still hot, as this can cause warping.
• Store your pan carefully. Hanging your pans is ideal, but if you need to stack them, use a paper towel or a soft cloth between each pan to prevent scratching.
• Season your pan with oil occasionally to prolong its life. Consult the manufacturer's instructions for guidance on how often to do this. Typically, you'll rub a small amount of oil on the inside of the pan, heat it in the oven, and then wipe off the excess oil after it has cooled.
• Avoid sudden temperature changes. Do not subject your pan to extreme heat or cold, as this can damage the nonstick coating.

Frequently asked questions