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Do you want to clean burnt pans easily at home? Then you’re in the right place because we’re sharing how to clean a frying pan thoroughly and effectively without any expensive cleaning solutions. Best of all, you’ll likely already have these ingredients in your kitchen cupboard!
Effective Methods in Cleaning a Frying Pan
Below are several methods to clean burnt pots, depending on what products you can get access to.
Using Baking Soda
One of the most effective and common ways of keeping a frying pan clean and grease-free is baking soda paste, hydrogen peroxide, and the liquid detergent Dawn. Once combined, this mixture works with non-stick pans to tackle burnt-on grease.
- Mix baking soda and hydrogen peroxide to create a thick paste.
- Add a couple of drops of Dawn.
- Apply the paste to a scouring pad and add to the bottom of the frying pan using circular motions.
- Allow the formula to dry on the frying pan for 30 minutes to one hour.
- Scrub the frying pan with the pad and a toothbrush to remove grease buildup from the pan.
Since vinegar is acidic, it’s an effective solution for removing grease from your frying pad. This simple yet effective method turns dirty, greasy frying pans like new again, and, best of all, it works with most pans.
- Add white vinegar to your kitchen sink, submerge the frying pan at the bottom, and leave for up to one hour.
- Add a couple of drops to Dawn to an old toothbrush or scrubbing pad with some water to remove the grease from the frying pan.
Using Vinegar, Dawn and Baking Soda
For really greasy frying pads, you can use a combination of all three ingredients to remove burnt-on grease on kitchen cookware. This combination removes grease effectively and quickly.
- Mix the ingredients in a bowl or cup, and stir so you have a thick, consistent mixture.
- Sprinkle this mixture onto the bottom of the frying pan, focusing on the grease and stains on the bottom of the pan.
- Allow the mixture to sit for around 30 minutes, and use a scouring pad to mix in the solution and scrub the greasy areas for a clean finish.
Using an Oven Cleaner
It makes sense to use an oven cleaner for cleaning stainless steel pans and remove burnt-on grease from the bottom of pans. At first, you might be worried about adding an oven cleaner to your pots and pans, but this solution is suitable for tackling ceramic and non-stick frying pans.
- Use the oven cleaner to coat the bottom of the frying pan.
- Allow the solution to sit for a few hours or, if there’s stubborn grease on the pan, soak it overnight.
- When the time’s up, use a scrubbing pad to further mix the solution into the frying pan.
- Rinse with warm water to remove any mixture and have a grease-free result.
Avoiding Burnt on Grease on Frying Pans
Prevention is better than cure. Do, ideally. You want to present a grease buildup in the first place. To discourage grease from sticking to frying pans, we recommend dishing your pots and pans immediately after use.
However, if you have a non-stick frying pan, allow the cookware to cool before rinsing with warm water. Once rinsed, add hot soapy water to the frying pan and allow it to sit while you eat. This dish soap prevents grease from sticking to the bottom of the frying pan for easier cleaning.
Additionally, if you don’t own non-stick pans, that’s fine because you can apply oil to the bottom of the pan to improve lubrication to prevent any stubborn burnt-on stains. This will also help to protect the pan in the long run.
Caring for Non-Stick Cookware
Aside from regularly cleaning non-stick pans, you’ll also want to undergo some general maintenance practices.
Use Low to Moderate Heat
When cooking with your non-stick frying pan, avoid using high heat on the cooker—even at cooking. This is because certain ceramic-based non-stick pans can only handle a low to moderate amount of heat, and prolonged sessions of high heat can cause damage. You can turn to see if the flame/electricity is too hot if some oil or butter sizzles immediately. Lower the heat to protect your pans.
Don’t Store Food in Pans
It can be tempting to leave leftover ingredients in your pan, but this cooking equipment is not a storage vessel. Instead, set aside some time to store any leftovers in storage containers and place them in the fridge. In particular, ingredients with a high acidic level can damage the coating in pans, especially when left for long periods of time.
Avoid Dramatic Temperature Changes
Placing non-stick immediately in cold water after they’ve encountered a high temperature is a big no. Sudden temperature changes can cause the pan to wrap, affecting how well it cooks at another cooking time and potentially damaging this protective coating.
Although dishwashers are a convenient way to clean your cooking equipment and utensils, dishwashing liquid can be too harsh for the non-stick coating. Spare a few minutes to wash your pans by hand in soapy water. Always rinse well and dry thoroughly before putting away.
If you place your pans in a kitchen cupboard with other pots on top, add a towel in-between to protect the coating. Any scorch marks and scratches on the non-stick surface can remove some of the coatings, leading to permanent damage.
Things to Consider When Buying a Frying Pan
If you’re ready to renew your frying pans, below are some important considerations to make during the buying process. We’ve focused on the pan material, non-stick coating, size, and weight.
Firstly, choose the material of your frying pan. Aluminium is an excellent candidate because it creates impressive heat conduction and resists rust and corrosion. Aluminium clad stainless steel also creates excellent heat conduction and is corrosion- and rust-resistant. It’s also induction-ready.
Alternatively, hard-coat aluminium is also scratch and dent-resistant, while a combination of stainless steel and aluminium is induction-ready, resists rust and corrosion and is dishwasher safe.
The last two components are copper and carbon steel. Copper frying pans are excellent heat conductors, while carbon steel conducts heat well and is induction-ready.
Choosing one of the above materials means that you’ll have to consider your budget and hob appliance. In particular, for a ceramic hob, you can use all materials except copper and stainless steel (including pans with a copper base) and glass.
Electric hobs are compatible with any material except copper. For gas hobs, opt for a lightweight material like aluminium to retain heat well. Finally, for halogen hobs, use any pan material with a dull or dark base because glass can easily overheat, causing potential danger in your kitchen.
Non-stick frying pans come with a range of materials to prevent ingredients and sauces from sticking to the bottom of the pan.
Enamel is usually used on aluminum, cast, or steel frying pans. Enamel frying pans don’t scratch easily, react to food or spit, but you’ll need to handle them with care to prevent any chips. An enamel coating is effective, but it’s a preferred option for experience cooks rather than beginners. In particular, you’ll need to evenly distribute the temperature on the pan (so you always need to keep your eye on the cooking) to prevent warping over high heat.
Alternatively, non-stick coatings are available on most cookware, including aluminum, iron, and stainless steel pans. Look for branded coatings such as Teflon that provide a guarantee and give you peace of mind that you’re buying from a reputable supplier. Bear in mind any special products you’ll need to enhance this coating.
Size and Weight
Finally, you don’t want your pan to be so heavy that it’s difficult to hold and move around on a hob. Instead, consider a lightweight material that distributes heat evenly as well as makes your life a little easier while you’re navigating around the kitchen.
Furthermore, consider the pan’s surface area. Some of the smallest sets start at 14 cm and typically expand to around 18 cm. So consider how many people you typically cook for or if you’d prefer a smaller size that’s easier to clean and hold.
What Tips Do You Have for Washing Pots?
You can use so many products to remove stains and grease from your pots, including white vinegar and baking soda. Pour these solutions to the bottom of the pan and allow to soak for a few minutes to several hours. You can pour boil baking soda beforehand and use boiling water instead of warm water to remove extra-stubborn stains.
What are your tips for cleaning and caring for your pots and pans? Let us know in the comments.