Clean Burnt Pan: The Best Home Remedies & Tips

Cleaning a burnt pan can be a tedious task. However, some home remedies make the cleaning process easier.

Clean a burnt pan with these tips

The situation occurs more often: A mishap while cooking has caused unsightly black incrustations to form in the pan, which can only be removed with vigorous scrubbing. In any case, you should refrain from scraping the crusts with steel wool or sharp implements.

  • Immediately after cooking, add some warm water to the pan with a little washing-up liquid. Let the mixture soak for about half an hour. You can then easily rinse off the cookware with a soft sponge and save yourself the hassle of scrubbing.
  • Another option is cleaning with vinegar and salt. To do this, add 2 tablespoons of salt to the pan with 2 tablespoons of vinegar and 250 ml of water. Heat the water until it gently simmers and the crusts dissolve.
  • Be sure to ventilate well during and after the process, as the vinegar fumes cause unpleasant odors.
  • You can also clean your pan with a mixture of baking soda and water. Boil 100 ml of water with 1 teaspoon of baking soda and then allow the mixture to cool completely. Drain off the water and use a sponge to remove the remains of the incrustations.

These home remedies remove crusted residue

Unusual home remedies such as rhubarb, onions, and washing powder can also help to clean burnt cookware.

  • Put 4 tablespoons of washing powder in the pan, add 100 ml of water, and heat the mixture. After the crusts have come off, you can easily rinse the pan. However, when using washing powder, you should make sure to use environmentally friendly products.
  • Crusts can also be loosened with onions. Dice onion and place it in the pan. Boil the vegetables with a little water until the liquid has evaporated and the incrustations have dissolved.
  • A natural way to clean pans is to use rhubarb. To do this, place a few leaves in the pan, add some water and let this mixture boil up for a moment.
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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