Pots and pans take quite a beating in their lifetimes, but they are not battered. They are made to either withstand the heat or get out of the kitchen, as that old saying goes. Their home is your kitchen, and you as cooks and kitchen curator, must do your part to preserve them by keeping them as clean as possible. How, you ask? Well, here are some tips to consider, that is, if you dare to read on, stand up and…scour!
Saving Scorched Pans
While this mission may not be as patriotic as saving Private Ryan, for example, it is still one worth undertaking. Remove as much burnt food as possible from the pan with a plastic or wooden utensil. Sprinkle the bottom with baking soda to form a good layer over the burnt area. Add 1-1/2 cups water ands let it stand (at attention) overnight. Use the same plastic or wooden utensil to scrape and lift the remains. Scour if necessary. Do not use this method on aluminum pans.
Another way to loosen stubborn food from the inside of your pots and pans, is to coat the surface with dishwasher liquid and leave it for a few hours. Remove loosened remains and scrub if necessary.
Make your own all-purpose cleaner for pots and pans by mixing 1 part baking soda and 2 parts borax. Store it in a container with holes in the lid to create a sort of shaker. (Do not confuse it with the salt-shaker or you will experience new, different and totally undesirable culinary horizons.) Label the shaker and keep it handy, preferably with your cleaning stuff so that you won’t make any mistakes!
Stay tuned tomorrow for even more tips on how to keep your pots and pans sparkling clean and the envy of all the other pots and pans that live on your block!
Do YOU have any tips to share? Please do.