Get Rid Of Oily Film On Your Stick Pans

Cooking oils can leave a stubborn residue on non-stick pans. This residue can be difficult to remove, but there are several methods to clean it off. One method is to fill the pan with water and add 1/2 cup of white vinegar, bringing it to a boil. The residue should then float to the top and can be skimmed off with a paper towel. Another method is to make a paste with baking soda and water, applying it to the pan and scrubbing gently with a soft sponge. A third method is to use a commercial cleaner such as Barkeeper's Friend, making a paste with the powder and scrubbing it into the pan with a non-abrasive scrubber or soft cloth.

Use vinegar and water to remove the film

To remove an oily film from your non-stick pan, a mixture of vinegar and water can be used. Here is a step-by-step guide:

Step 1: Create the Mixture

Fill your non-stick pan with enough water to cover the bottom. Then, add two tablespoons of white vinegar.

Step 2: Boil the Mixture

Place the pan on the stove and turn on the heat. Bring the mixture to a boil. Continue boiling and stirring for about 5 minutes. This will help loosen any burnt residue.

Step 3: Cool the Mixture

After boiling, remove the pan from the heat and let the mixture cool down completely.

Step 4: Rinse the Pan

Once the mixture is cool, discard it and rinse the pan with warm water.

Step 5: Wash the Pan

After rinsing, wash the pan with dish soap and warm water. Use a sponge or washcloth to scrub the surface and remove any remaining residue.

Step 6: Dry the Pan

Finally, dry the pan using a clean towel or place it on a drying rack.

This method should help remove the oily film from your non-stick pan. If the film persists, you may need to repeat the process or try a different cleaning method.

Try baking soda and water

If you have an oily film on your stainless steel pans, it's likely that you've polymerized your oil. This happens when oil is left in the pan at high temperatures for a long period of time, or at a higher temperature for a shorter time.

To remove this, you can try using baking soda and water. First, cover the bottom of the pan with a layer of water. Then, sprinkle baking soda liberally over the water to create a thin paste. Let the pan sit for several hours, then rinse and wash.

For more stubborn stains, you can try boiling a solution of 4 tablespoons of baking soda and 1/2 cup of water in the pan. Let the pan cool, then rinse the stain with straight baking soda and scrub with a non-stick-safe nylon brush.

For very tough stains, you can try submerging the pan in a boiling solution of baking soda and water. Fill a large pot with water and add your pan. Bring the water to a boil, then add 1/4 to 1/2 cup of baking soda. Reduce the heat to a gentle boil and let it cook for 15-30 minutes. The brown residue should begin to flake off. Remove the pan from the solution and, while it's still hot, scrub away the residue with a brush or sponge.

Baking soda is a mild abrasive and a non-toxic, inexpensive household cleaner. It reacts with mild acids like vinegar and lemon juice to create a foaming cleaner, which gives it more power to remove stains.

Deglaze the pan with fresh water

Deglazing is a great way to remove an oily film from your stick pan. It is a simple yet effective method that can be used to create rich, flavourful sauces after pan-frying or sautéing. Here's a step-by-step guide on how to deglaze your pan with fresh water:

Step 1: Cook Meat or Vegetables

Start by cooking your meat or vegetables in the pan over medium-high heat. You want to sear or sauté them until they are nicely browned and leave a sticky residue at the bottom of the pan. This residue is called the "fond," and it contains all the delicious flavours that will enhance your deglazing liquid.

Step 2: Remove Ingredients and Excess Fat

Once your ingredients are cooked to your liking, remove them from the pan and transfer them to a plate or bowl. Leave the fond behind in the pan. If there is a lot of excess fat in the pan, spoon it out or pour it through a strainer, returning any crusty brown solids back into the pan. Too much fat will make your sauce greasy and may cause splattering when you add the water.

Step 3: Add Fresh Water

Now it's time to deglaze! For this step, you'll want to use fresh water to create a simple yet flavourful sauce. Pour about a quarter to half a cup of fresh water into the hot pan. The amount of water you use will depend on the size of your pan and the amount of fond you have. You want enough water to cover the bottom of the pan by about a quarter of an inch.

Step 4: Scrape and Stir

With the pan still on medium-high heat, use a wooden or silicone spoon or spatula to vigorously scrape the bottom of the pan. Continue scraping and stirring as the water comes to a boil. This action will help release all those tasty browned bits from the pan and incorporate them into your water.

Step 5: Reduce the Liquid

Let the water boil briefly until it reduces and thickens. You don't want to completely evaporate the water; just reduce it by about half. As it boils, continue to stir and scrape until most of the fond has dissolved into the water.

Step 6: Pour Over Dish or Make a Pan Sauce

At this point, you can simply pour the deglazed water over your cooked meat or vegetables to add extra flavour. Or, if you want to get a little fancier, you can continue on and make a pan sauce. To do this, simply add some aromatic ingredients like garlic or shallots to the pan and let them cook for a few minutes. You can also add herbs or spices to further enhance the flavour.

Step 7: Reduce Again and Finish

Finally, boil the deglazed water again until it reduces by half and becomes slightly syrupy. This step will further concentrate the flavours and give you a richer sauce. If you'd like, you can finish your sauce by swirling in a bit of cream or melted butter for an extra smooth and decadent texture.

And there you have it! Your stick pan is now free of oily residue, and you've created a delicious and flavourful sauce to go with your meal. Enjoy!

Use a soft sponge or cloth to scrub the pan

Using a soft sponge or cloth to scrub your pan is an effective way to remove an oily film from your stick pan. This method is recommended for non-stick pans as it is gentle and won't damage the pan's surface.

Firstly, fill your pan with water and add 1/2 cup of white vinegar. Bring this mixture to a boil. The vinegar will help to break down the oily residue.

Once boiling, remove the pan from the heat and allow it to cool slightly. Using a soft sponge or cloth, gently scrub the pan's surface. This will help to lift and remove any remaining residue. Rinse the pan with warm water to ensure all the vinegar and residue are removed.

If your pan has a stubborn build-up of oil, you may need to repeat this process several times. Alternatively, you can leave the pan to soak in the vinegar and water mixture for 30 minutes to an hour before scrubbing and rinsing.

It is important to note that you should avoid using steel wool or other abrasive scrubbers as these can damage the non-stick coating on your pan. Always opt for a soft sponge or cloth to protect the surface of your stick pan.

Avoid using steel wool or wire scrubbers

To remove an oily film from your stick pans, it is important to avoid using steel wool or wire scrubbers. While it may be tempting to reach for these abrasive materials, they can do more harm than good. Here's why you should avoid them:

Firstly, steel wool and wire scrubbers can damage the nonstick coating on your pans. This coating, often referred to as "Teflon," is designed to protect your pan and keep food from sticking. However, it is not indestructible. Using abrasive scrubbers can scratch and wear away the coating, reducing its effectiveness and potentially exposing the underlying pan material. This can lead to food sticking more easily and create an uneven cooking surface.

Secondly, steel wool and wire scrubbers can be too harsh on the pan's surface, causing scratches and damage. These scratches can not only affect the appearance of your pans but also create crevices where food and bacteria can get trapped, making it harder to clean your pans thoroughly. A scratched pan can also be more susceptible to rust and corrosion over time, reducing its lifespan.

Instead of steel wool or wire scrubbers, opt for softer, non-abrasive cleaning tools. Nylon sponges, plastic scrapers, or even just a paper towel can be effective in removing oily residue without causing damage. If the residue is particularly stubborn, try filling the pan with water and vinegar, bringing it to a boil, and then skimming off the residue with a paper towel before washing the pan as usual.

By avoiding steel wool and wire scrubbers, you can maintain the integrity of your stick pans, ensuring they remain nonstick and easy to clean for years to come. So, the next time you're faced with a stubborn oily film, reach for gentler alternatives and give your pans the care they deserve.

Frequently asked questions