Marianne Martinez
Cleaning pans can be a tedious task, especially when food is burnt or caked on. The type of pan often dictates the best method for scouring, and there are several approaches to removing stubborn food residue. For example, cast iron pans should never be cleaned with abrasive sponges as this can ruin the seasoning, while stainless steel pans should not be cleaned with undiluted chlorine bleach or steel wool. To remove burnt food from stainless steel pans, a mixture of vinegar, baking soda, and hot water is often recommended, as well as a wooden spatula or nylon scouring pad to scrape away the food.
| Characteristics | Values |
|---|---|
| Cleaning agent | Vinegar, baking soda, lemon juice, soapy water, kosher salt, vegetable oil |
| Tools | Sponge, soft sponge, non-abrasive sponge, wooden spoon, spatula, scouring pad |
| Pan material | Stainless steel, cast iron, copper |
| Cleaning method | Soaking, boiling, simmering, scrubbing, scraping |
| Don'ts | Don't use steel wool, metal scouring pads, abrasive cleaners, chlorine bleach, undiluted chlorine, abrasive tools, harsh cleaners, oven cleaner, metal spoons |
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What You'll Learn
Use vinegar and baking soda
To scour a pan using vinegar and baking soda, start by filling the pan with equal parts water and vinegar. Place the pan on the stove and bring the mixture to a boil. Once the mixture is boiling, remove the pan from the heat. This step is important as you don't want the mixture to continue boiling once you add the baking soda. Pour out the liquid and sprinkle the bottom of the pan with baking soda. The baking soda will react with the acid in the vinegar, creating a fizzing reaction that helps to loosen burnt food. Set the pan aside and wait for the fizzing and bubbling to stop. The longer you let it sit, the easier it will be to remove the burnt food. Once the reaction has stopped, carefully discard the liquid down the sink.
Scrub the pan with a nylon brush or scouring sponge, adding more baking soda if necessary. Finally, rinse the pan clean and dry it. This method is a great, natural way to clean a burnt pan without the use of harsh chemicals. The vinegar and baking soda work together to loosen and lift the burnt-on food, and the baking soda has mild abrasive properties that can help scrub away any remaining bits.
You can also use a paste made of baking soda and water to scrub the pan. Apply the paste liberally to the burnt pan. It should be thick enough to fully coat the surface. Let the paste sit for a few hours or overnight, and then scrub the pan with a nylon brush or scouring sponge. If you don't want to wait, you can add 1/4 to 1/2 cup of water to thin the paste, then boil the pan on the stove. Remove it from the heat quickly to prevent burning, and let it cool before wiping or scrubbing to remove the burnt residue.
For cast iron pans, refrain from using water, soap, and acidic items like vinegar or lemon juice as they can create rust and destroy the pan's seasoning. Instead, use hot water and a brush to clean the pan, and then coat the pan with oil to help re-season and restore its non-stick surface.
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Avoid chlorine bleach and steel wool
When scouring a pan, it is important to avoid using chlorine bleach and steel wool. While bleach is a strong cleanser that can be effective for sanitizing various objects and surfaces in your kitchen, it is not suitable for use on all materials. According to Dr. Clint Stevenson, an assistant professor of food science at North Carolina State University, bleach should be avoided on metal surfaces such as stainless steel appliances, pots, pans, and cutlery unless it is a bleach-based cleanser specifically designed for metals. This is because bleach contains oxidants that can corrode stainless steel. Additionally, stone is another porous material that can be damaged by bleach, so it is best to avoid using it on these surfaces as well.
Similarly, steel wool should be used with caution when scouring pans. While it can be effective for removing stubborn residue, it can also scratch the surface of the pan, particularly if it is made of a delicate material. If you do choose to use steel wool, it is important to do so gently and only on certain types of cookware, such as aluminum and stainless steel. Even then, it is recommended to try a nylon scrubber first, as it is less likely to leave marks or damage the cooking surface.
It is worth noting that there are alternative methods for scouring a pan that do not involve the use of chlorine bleach or steel wool. One such method involves using vinegar and baking soda. By filling the pan with water and vinegar, boiling the mixture, and then sprinkling in baking soda, you can effectively remove burnt residue without resorting to harsh chemicals or abrasive scrubbers. This method is not only effective but also gentle on your cookware, helping to keep your pans in good condition for longer.
In summary, while chlorine bleach and steel wool can be tempting options for scouring a pan, they should generally be avoided due to the potential for damage. Instead, opt for gentler alternatives like vinegar and baking soda, which can effectively clean your pans without causing scratches or corrosion. By choosing the right tools and techniques, you can keep your pans looking and performing their best for years to come.
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Soak in hot water
Soaking a pan in hot water is an effective way to loosen baked-on, caked-on food. This method can be used for dishes like lasagne or brownie trays, but also for pans with burnt-on or stuck-on food.
To do this, fill the pan with warm to hot water, ensuring the sides are covered. Let the pan soak for 15-20 minutes or until the food loosens. If you didn't soak the pan straight after cooking, you can still add hot water later and let it soak overnight. Wash the pan in the morning.
For pans with stuck-on food, you can also add enough soapy water to cover the residue, place on a stovetop, and heat until the water is boiling. Boil for 10-15 minutes, then remove from the heat and use a wooden spatula or nylon scouring pad to scrape away the food. Allow the water and pan to cool, then wash as usual.
If you're dealing with a scorched stainless-steel pan, you can fill the pan with one part vinegar and three parts water. Bring this to a boil, then turn off the heat and let the pan cool completely before washing as usual.
For cast-iron pans, rinse with hot or boiling water. If there is still residue, use kosher salt, warm water, and a soft sponge to loosen it, then rinse again.
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Use non-abrasive sponges
When scouring a pan, it is important to use a non-abrasive sponge to prevent scratching the surface of the cookware. Scratches on stainless steel pans can cause rusting and make it easier for food particles to stick to the pan. Therefore, it is recommended to avoid using abrasive sponges, scrub pads, or steel wool when cleaning stainless steel pans.
Instead, opt for a soft sponge or a non-stick friendly scrub sponge. If using a traditional sponge, be sure to use the soft side and avoid scrubbing too hard unless necessary. For stainless steel pans, it is recommended to follow the grain of the metal when cleaning to prevent scratches and streaking.
There are also specific brands of sponges that are known to be non-abrasive and safe for use on stainless steel and non-stick pans. These include Scotch-Brite non-scratch sponges, Dobie pads, and OXO scrubbers. Some people also recommend using a nylon scraper or wooden spatula to remove stuck-on food from pans without scratching the surface.
In addition to using non-abrasive sponges, it is important to use the correct cleaning products with stainless steel pans. Avoid using undiluted chlorine bleach or cleaners containing chlorine, as this can cause pitting of the metal. Instead, opt for a non-abrasive cleaner, such as Bon Ami Powder Cleanser or Bar Keepers Friend, to keep your pans clean and shiny.
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Dry with a cloth, not air-dried
When it comes to drying your pans, it is important to dry them with a cloth, rather than letting them air dry. Stainless steel pans, in particular, should not be left to air dry. This is because water spots can develop, leaving your pan with an unsightly chalky white mineral residue.
To prevent water spots, dry your pan immediately after washing with a lint-free cloth or a microfiber towel. This will ensure that your pan is not only dry but also free of any water residue. If you are unable to dry your pan immediately, it is important to be aware that water spots can be removed. Simply sprinkle baking soda on a damp sponge and gently scrub the water spots, following the grain of the metal.
It is also important to note that you should not use metal scouring pads or abrasive cleaners on stainless steel pans. While they may be effective at removing stuck-on food, they can scratch the surface of the pan. Instead, opt for a wooden spatula, a nylon scouring pad, or a non-abrasive sponge to clean your pan.
Additionally, always allow your pan to cool down before cleaning to avoid warping. Extreme temperature changes can cause damage, so it is best to let the pan cool completely before washing or drying it. By following these simple steps, you can keep your pans looking brand new and prevent any unwanted water spots or scratches.
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Frequently asked questions
Fill the pan with enough soapy water to cover the burnt areas. Bring to a boil and simmer until food loosens. Pour out the hot water and wipe the remaining food with a sponge.
Add a mixture of one part vinegar to three parts water to a pan and bring to a boil. Let it cool, then wash with soap and water. Sprinkle baking soda on a damp sponge and gently scrub the water spots. Rinse with warm water and dry with a microfiber towel.
Rinse your cast-iron pan with hot or boiling water. If there is still anything stuck, use kosher salt, warm water, and a soft sponge to loosen residue and rinse again.
Avoid using abrasive sponges, steel wool or harsh cleaners like bleach or oven cleaner as they can damage the surface of the pan.
Line pans with aluminium foil, parchment, or wax paper. Use a non-stick cooking spray for certain recipes to avoid food from sticking and burning.
