Get Rid Of Your Old Pan, Here's How

Burnt pans are a common problem, but there are many ways to clean them. The best method depends on the type of pan and the severity of the burn. For example, non-stick pans should not be soaked or scrubbed with abrasive materials, whereas cast iron pans should not be soaked for too long. Here are some of the most common methods for removing burnt food from pans:

- Soaking the pan in hot water and dish soap

- Using baking soda and vinegar

- Boiling lemons in the pan

- Using a dishwasher tablet

- Using a dryer sheet

- Using aluminium foil and baking soda

What is fond?

When food gets burnt onto a pan, it can be a pain to remove. However, there are several methods to get rid of the burnt-on food. Here is a detailed description of what to do:

Fond refers to the residue that is left behind in a cooking pan after searing, sautéing, or roasting meat, fish, vegetables, or even caramelising sugar. It is often packed with flavour and is used as the base for creating delicious sauces and gravies. However, it can be challenging to remove from pans and pots.

How to Get Fond Off a Pan:

There are several methods to remove fond from a pan, and the best method may depend on the type of pan and the severity of the burn. Here are some common approaches:

• Soaking and Scrubbing: Fill the pan with hot water and add a few drops of dish soap. Let the pan soak for at least an hour or overnight for severe burns. Then, use a soft-bristled brush or a scouring pad to scrub away the burnt food.
• Baking Soda and Vinegar: This method utilises the chemical reaction between baking soda and vinegar to loosen burnt-on food. Boil equal parts water and vinegar in the pan, turn off the heat, and add baking soda. Once the fizzing stops, scrub the pan with a scouring pad. For stubborn residue, make a paste with baking soda and water, apply it to the pan, and let it sit for several hours before scrubbing.
• Dishwasher Detergent: Fill the pan with enough water to cover the burnt area and add a squirt of liquid dishwasher detergent or a sprinkle of powdered detergent (about 1 tablespoon). Let the pan soak for at least an hour or overnight for tough burns. Then, wipe away the loosened food and scrub gently if needed.
• Alka-Seltzer Tablets: Add enough hot water to cover the burnt area in the pan and drop in 3-6 Alka-Seltzer tablets. Allow the citric acid to fizz and break down the burnt-on food for about an hour. Then, add a few drops of dish soap and wipe away the residue.
• Dryer Sheets: Add hot water to the pan and submerge a dryer sheet in the water. Let it soak for at least an hour or overnight for stubborn residue. Then, remove the dryer sheet and scrub the pan with dish soap and a scouring pad.
• Lemon Juice and Hot Water: Cut 2 lemons into 8 pieces and cover the bottom of the pan with the lemon slices. Add 1-2 cups of hot water and bring it to a boil. Let the water cool, then dump it out and scrub away the grime with a brush. The natural acids in lemon juice work well for treating stains in aluminium cookware.
• Salt and Dish Detergent: Coat the bottom of the pan with a thin layer of salt (1-2 tablespoons) and add 1-2 cups of water along with 1-2 drops of liquid dish detergent. Scrub away burnt food particles and stains with a brush or sponge.
• Boiled Lemons: Quarter 2-3 lemons and place them in the pan. Fill the pan with a few inches of water and bring it to a boil for 5-10 minutes. Discard the water and lemons, then rinse and scrub away any remaining bits.
• Aluminum Foil and Baking Soda: For enamel-coated, aluminium, or stainless steel cookware, create a paste with 2-3 tablespoons of baking soda and a bit of water. Use a sheet of aluminium foil to form a ball and scrub the pan with the foil, applying light pressure. Then, wash the pan thoroughly to remove any food particles or foil residue.

How to make fond

Fond, derived from the French word for "base" or "bottom", is the name for the browned bits of meat, vegetables, sugar, carbohydrates, proteins, and fats that stick to the bottom of a pan after cooking. It is the result of the Maillard reaction, a process where numerous new flavours are created as proteins are exposed to heat.

Fond is a key ingredient in making a delicious gravy or pan sauce. To make fond, simply cook meat or vegetables in a skillet or Dutch oven on the stovetop, or in a roasting pan in the oven. After removing the meat and/or vegetables, you should be left with a brown coating on the bottom of your pan.

To make a pan sauce from fond, you will need to deglaze the pan. First, drain off any fat or grease remaining in the pan. Then, place the pan on the stove over medium heat and add a liquid such as wine, broth, or water. Gently stir and scrape the bottom of the pan with a wooden spoon or rubber spatula to remove all the brown bits. This liquid can now be used as a base for a sauce or gravy.

To make a pan sauce, simply add some aromatics such as garlic or shallots to the fond and liquid in the pan and cook until tender. Then, stir in some wine or broth and simmer until the liquid has reduced by half. You can then add butter to thicken the sauce and any desired seasonings.

How to avoid burning fond

To avoid burning fond, it is important to understand the type of pan you are using and the heat source. Different materials conduct heat differently, which will affect the cooking process. For example, aluminium conducts heat very well and will superheat in areas that are in direct contact with the heat source, while cast iron is a poor conductor of heat and will heat slowly and evenly. Knowing the hot and cold spots of your pan is essential to avoid burning fond. You can identify these spots by filling your pan with a few inches of water and bringing it to a boil, observing where the rapid bubbling occurs.

Additionally, the management of heat is crucial. When cooking meat and vegetables in the same pan, it is advisable to cook the meat first and then remove it before adding the vegetables. This is because meat is typically browned at a high heat, while vegetables can be sweated at a much lower temperature. If your fond is burning, lower the heat and consider cooking your vegetables before the meat to avoid scorching the pan.

Another technique to prevent burning fond is to deglaze your pan. Deglazing involves adding a small amount of liquid, such as water, wine, or stock, to the pan to dissolve the fond and prevent it from burning. You can deglaze multiple times throughout the cooking process to ensure that the fond does not burn.

Furthermore, it is important to monitor your food closely and adjust the heat as needed. If your pan seems to be smoking or getting too hot, remove it from the heat source temporarily. By following these tips and gaining a better understanding of your cookware and heat source, you can effectively avoid burning fond.

How to deglaze fond

Deglazing is a cooking technique used to remove and dissolve browned food residue from a pan to flavour sauces, soups, and gravies. The French term for these deposits is 'sucs', and the term for the sauce created is 'fond', meaning 'base' or 'foundation'.

Step-by-Step Guide to Deglazing Fond:

First, sauté or roast meat, then remove it from the pan, leaving the browned bits. For vegetables, keep the heat at medium to avoid burning. The fond at the bottom of the pan should be dark in colour, but not burnt.

Next, pour off any excess fat and add a small amount of liquid to the pan. Liquids can include wine, stock, broth, vinegar, or juice. Avoid dairy, as it may curdle at high temperatures.

Then, with the pan on medium to medium-high heat, scrape the bottom vigorously with a wooden spoon or spatula as the liquid comes to a boil. Continue to stir until the tasty browned bits are released from the pan. If using wine or alcohol, cook until the alcohol has cooked off.

Finally, season the sauce with salt and pepper, and/or add aromatics such as onions, shallots, or herbs. The sauce can also be thickened by whisking in butter or adding a starch like flour.

Tips:

• Use stainless steel, aluminium, or cast-iron cookware for deglazing.
• Avoid non-stick pans, as the ingredients won't stick and caramelise, losing flavour.
• Be cautious of steam release when adding liquid to a hot pan.
• Avoid flammable liquids near open flames.
• Stand back when adding liquid to a hot pan to avoid splashing.
• Avoid using metal utensils with non-stick pans to prevent scratching.
• Do not over-reduce the liquid when simmering, as this can make the sauce too thick or salty.
• Always taste the sauce before adding seasoning to avoid over-salting.

How to make pan sauce with fond

Making a pan sauce is a great way to make use of the fond left over in your pan after cooking. Fond refers to the caramelized or browned bits left in the bottom of a pan after you've roasted or sautéed meat or vegetables. It is full of flavor, so don't wash it down the sink! Here is a step-by-step guide to making a pan sauce with fond:

Step 1: Start with garlic or shallot in a fond-filled pan

You may need to add a touch more fat to your pan if it is dry. Let the garlic or shallot soften for a couple of minutes over slightly lower than medium heat. Be careful not to burn the garlic or shallot, as the pan is already hot and filled with fond that can easily burn. If you are using any whole spices or tomato paste, add them now so that they can bloom in the fat and release more flavor.

Step 2: Deglaze the pan with liquid

Deglazing sounds fancy, but all it means is adding liquid to the hot pan. You can use wine, broth, stock, juice, or even water. As you add the liquid, be sure to scrape the bottom of the pan to release the fond. Don't waste it! You can also add sturdy herbs like thyme, rosemary, or sage at this stage, as well as jam, dijon mustard, or large pieces of citrus zest.

Step 3: Bring the pan to a strong simmer

Let the liquid in the pan reduce by about half. Reducing the liquid will intensify the flavor and leave you with a thick sauce that will cling to whatever you put it on.

Step 4: Add citrus juice or vinegar

Add some citrus juice or vinegar to brighten and balance the sauce.

Step 5: Finish with butter or oil

Butter is the most decadent option, but olive or sesame oil also works well. If using butter, add one tablespoon of cold butter at a time. The fact that the butter is cold helps to thicken the sauce.

Step 6: Taste and season

Taste the sauce and season with salt and pepper and more acid if needed.

Tips:

• Choose the right pan: Fond needs a surface to cling to, so a nonstick pan is not suitable. Use stainless steel, cast iron, or enameled cast iron instead.
• Avoid overheating the pan: If you overheat the pan, the fond will burn and turn black. Burnt fond is bitter and should not be used. To avoid this, turn off the heat as soon as you start removing the meat or vegetables from the pan.
• Experiment with different liquids and add-ins: You can deglaze the pan with wine, broth, stock, juice, or even water. You can also add vinegar or citrus juice to brighten the sauce. For add-ins, try sturdy herbs, mustard, jam, whole spices, capers, or tomato paste.

Frequently asked questions