To clean the outside burnt bottom of a pan or pots with baking soda and vinegar, soak the pan in hot water and gently rub away the burnt food. To restore discoloration and remove any remaining stubborn stains, cut a lemon in half and cover it with salt while you rub the outside of the cookware. Rinse off the salt and then wash and dry as usual.
There are two effective ways to clean the outside burnt bottom of a pan or pots with baking soda and vinegar: using white vinegar to remove mineral buildup and degrease, using baking soda in different ways, Bar Keeper’s Friend, Cream of Tartar to restore stainless steel’s shine, and coke.
Bar Keeper’s Friend is an excellent fragrant solution to clean a burnt bottom of your pan, whether it is made of copper, aluminum, cast iron, or stainless steel. Apply this agent over the surface of the pan, wetting it slightly to make a paste and rubbing the stained areas.
To clean the burnt-on black stuff on the bottom of the pan, mix a very strong solution of TSP (Trisodium Phosphate) in your kitchen. Apply a paste of three parts baking soda to one part water and leave it on the bottom of the pan for about 10 minutes. Scrub the affected area with a non-scratch.
Add white distilled vinegar or apple cider vinegar to the affected part of the surface, dilute it with water, and rub the solution into the pan. To get rid of chalky buildup, bring a mixture of one part vinegar to three parts water to a boil in the pan, let it cool, then wash with water.
In summary, vinegar and salt are effective methods to clean the outside burnt bottom of a pan or pots, especially for copper. Water and baking soda mixed as a paste can also be used to remove discoloration and white calcium build-up.
📹 How to Clean Stainless Steel Pots and Pans
If you’ve ever felt dread at the sight of burnt-on, scorched, singed, or gunky food residue on your shiny stainless steel pots and …
Why does steel turn black?
Blackening of stainless steel can be caused by various factors, including high temperatures during welding, chemical reactions, and the presence of contaminants. High temperatures can cause a black oxide layer to form on the steel’s surface, while chemical exposure, particularly to strong acids or salts, can result in blackening due to the reaction between the steel and these substances. Contaminants like oil residues or environmental pollutants can also accumulate on the surface, contributing to discoloration over time.
How do you get black marks off steel?
Mix baking soda and liquid dish soap to create a paste for removing stains on stainless steel. Rub the paste on the stain using a microfiber cloth, moving back and forth in the same direction as the metal grain. Avoid using standard abrasive cleaners on stainless steel and avoid using steel wool, wire brushes, or other abrasive cleaning tools. Rinse the surface thoroughly and towel dry. If the stain persists, try the next technique.
Why are my steel pans turning black?
In the event that the pan continues to display silver specks following the application of seasoning, it is recommended that the cooking process be repeated with greater frequency, particularly when preparing fatty foods such as bacon or steak. This will facilitate the formation of a blackened patina on the surface of the pan. The frequent use of carbon steel pans results in a deep black coloration.
It can be reasonably concluded that the pan is not irreparably damaged or otherwise unsalvageable. Should further clarification be required, kindly direct your enquiry to the customer service team or refer to the Carbon Steel FAQs.
What is the black residue on stainless steel?
Black residue on belts can be caused by improper cleaning products, such as food ingredients, chlorine, and some stainless steel. Chlorine is corrosive to stainless steel, accelerating wear rate if not rinsed thoroughly. Fats and salts from meat and poultry products can blacken and migrate along belt strands when rubbed between metal surfaces. Non-rotating groove end rolls and solid nose bars without grooves can wear due to the high tensile strength stainless steel wire used in Flat-Flex belting. This worn material transfers to the belt and product, reducing belt life and transferring to the belt and product.
How do you remove black tarnish from steel?
To remove tarnish from metal, a solution of warm water and soap should be prepared, with the addition of an appropriate quantity of detergent to ensure the formation of foam. Subsequently, the item should be soaked in the solution for a period of 12 to 15 minutes, after which it should be wiped with a cloth in order to remove the tarnish. Subsequently, the item should be rinsed and dried with a towel. To remove tarnish from metal, a solution of water and white vinegar can be used.
The addition of a toothbrush, flour, and salt will enhance the effectiveness of this solution. Subsequently, the item should be rinsed and dried under warm water, with particular attention paid to ensuring that no residue remains.
Can I use vinegar on black stainless steel?
To clean stainless steel appliances, use soapy water and a mixture of dish soap and warm water. Avoid rough cleaning tools and avoid using acidic, vinegar, or citrus-based cleaning supplies. For stubborn grime, use a stainless steel cleaner like affresh ® Stainless Steel Cleaning Spray and clean microfiber cloths. Spray the cleaner on the surface and wipe clean in the direction of the grain. For fingerprint-resistant appliances, use mild soap, warm water, and a microfiber cloth.
Always ensure the surface is completely dry when done. Avoid using rough cleaning tools like steel wool pads, paper towels, or abrasive towels. Avoid using powders or cleaning supplies that may damage the coating of the appliances.
How to stop stainless steel from blackening?
Preventive measures are essential for maintaining the appearance of stainless steel, including avoiding extreme temperatures or corrosive substances, conducting regular cleaning, and using appropriate cleaning agents. Understanding the causes of blackening is crucial for employing suitable cleaning techniques, preserving the aesthetic appeal and functionality of stainless steel, ensuring its longevity and reliability in various applications.
What is the black stuff coming off my pots?
Black residue on cast iron is primarily caused by carbon deposits from overheating fats and oils. These deposits, which are not harmful, rub off from the pan’s pores onto the food. However, they are not harmful in a small amount. Common cast iron cooking mistakes include using low-smoke oil, which can cause carbonization at high temperatures, and burning food particles. To avoid this, be thorough in cleaning the pan and use products that are trusted for cast iron cleaning.
How do you get black stuff off a steel pan?
A solution comprising 50% water and equal parts of the mixture will be placed in a pan or pot and heated on a medium-high heat setting. The solution will be boiled for a brief period.
How to get black soot off stainless steel?
To remove soot from stainless steel and wood, dip a soft cloth in vinegar and scrub the surface until no more streaks remain. For wood, use an oven cleaner or Windex with Ammonia mixed with water to remove lingering soot. Apply the mixture liberally to all surfaces and wipe clean with a damp cloth. This method should leave your floors looking brand new and prevent irritants from transferring to the fabric. Fire damage can also cause soot to irritate and damage lungs, so it’s essential to find a solution that works for both surfaces.
How do you get black stuff off pots?
A solution comprising 50% water and equal parts of the mixture will be placed in a pan or pot and heated on a medium-high heat setting. The solution will be boiled for a brief period.
📹 NEW WAY to Clean Stainless Steel Pans: Effortless and Effective!
EASY WAY to Clean Stainless Steel Pans! In this video, we unveil a revolutionary method for cleaning stainless steel pans that …
I’ve found using baking soda and just enough water to create a paste works for 90% of my pan cleaning needs. Once you make the paste, press your figures down and use a circular action. I like not using a glove so I can feel the tiniest bits that are still stuck on. Nothing is as satisfying as cleaning an old pan or pot and seeing it shine again. There you are my friend, welcome back!
pro tip: use the blue sponges that say “non scratch” on the label if you really don’t want to scratch your pans. Also pour warm water with some white vinegar after cooking your food and scrub with a wooden utensil first before washing your dishes to make this proccess easier (for when you have charred burnt pieces stuck on pan)
I’m 55yrs old….. you would be amazed how just letting a pan sit in water for a few hours or overnight will release 99% of nearly burnt food…..Water erodes and breaks down alot of organic material….and growing up in a household of 8 and having dishes duty for 1 week intervals gives you Great Understanding of how to get pots and pans clean
The best way to reduce cleanup time and effort is to change the way you cook. If you cook well, you will rarely have to clean a bunch of crud out of a pan. Experienced cooks have much less to clean than novices. For stainless steel pans in particular, I emphasize the importance of heating the pan before adding food in order to make food stick to the pan less. If I’m cooking on high heat, I heat the pan until water beads on it (the Leidenfrost effect, occuring around 379°F/193°C), then add my cooking fat (try to stay below it’s smoke point) and then the food. Doing this I can scramble eggs and make them slide out leaving nothing stuck behind (almost) like it’s a Teflon non-stick pan. The difference is that the non-stick pan doesn’t require any technique to keep sticky foods unstuck. And of course, don’t let your food burn into your pots and pans. Use timers. The worst cooks I know think they don’t need to use timers and they burn their food regularly. That causes the hardest cleanup jobs. After I cook, a soak in water (soapy water is more effective if necessary) solves more than 99% of my stuck-on food problems. I can go years without breaking out my baking soda, Barkeeper’s Friend, or Bon Ami for pan cleanup. I use those more for making the pans look new and shiny. Especially in regards to polymerized fat (seasoning) or the outside of pans.
All you need is three ingredients, water, dish soap and time! Don’t scrub, let them soak! no heat needed. All the food stuff will soften and can be wiped out. For any stubborn burnt on areas use a cloth with baking soda and or let the baking soda sit on it for a while. Finish cleaning with a soft brush or cloth with dish soap and warm water.
This is a real article that works! Only thing I would say was missing is the amount of time needed or it could need… I had to boil mine for a long time and I thought it wasn’t working… but it was. So for those out there who have a really old pan from generations or one that takes a lot of beating from use don’t underestimate the time it can take or the amount of baking soda you may need.. but it works!!! Your pan can look brand new again! Thanks for sharing guys!
I had some really difficult burnt-on chocolate/ milk at the bottom of my biggest stainless steel stock pot, from a run of mexican-style hot chocolate I made for New Years. I couldn’t get it off with vinegar or barkeeper’s friend or soaking it in hot water. I saw another article that recommended Easy-Off, but in my experience, that’s rather fragrant, and it seemed to take a lot longer than your methods. I ended up using a method that was sort of a hybrid between the 2nd and 3rd methods that you guys detailed – I couldn’t do a full-on version of the 3rd method because I didn’t have a larger pot to put mine in. One difference is that I used A&H ‘Super Washing Soda’ instead of baking soda, because I had a new box handy, and my baking soda is kind of old. Super Washing Soda is Sodium Carbonate instead of Sodium BiCarbonate – very similar. I use it for cleaning other things. Anyway, 4-ish cups of water in the bottom of the stock pan, about 1 cup of soda, and heating it on the stove to a simmer, then turning the heat WAY down to just maintain heat and not boil too rapidly. MAN. That burnt-on crust just flaked right off after about a 30-minute simmer. I put a lid on once it started to bubble, about 10 minutes in. A few light strokes with a normal dish brush and I could already feel and see the difference. It might be cleaner than it was before I burned the chocolate onto it. I’m very impressed. This is definitely better than everything else I was trying. Thanks.
Ahhh….have you try just add water half full of the pan and few amount of baking soda (2 tea spoons) or vinegar, boil up for a minute, leave it cools down then scrubbing with soft scrub bunch, the burn should comes off easily. Do not use steel scrubs, it ruins your s/s pan made scratches. Cleaning is part of the cooking, if cleaning way more effort than cooking that dish, it ain’t worth cooking. Well, if you have cleaning maids, forget about what I said about cleaning, happy cooking….
so you guys probably won’t believe me but just try it. pour dish soap on whatever is burnt on and rub it in then add water and put a dryer sheet (yes like one you use in the clothes dryer) in the soap water mixture. let it sit overnight and 9/10 times whatever is burnt on is super soft and wipes away the next morning. welcome to the future.
For the “really dirty, not the most dirty” cleaning, the last step of “use soap and water as you normally would, and it should come right off” – if it doesn’t (mine didn’t), use the scotch and baking soda (mostly dry sponge) and use elbow grease to rub it in/off, makes almost a paste. Turn the scotch brite over to see if the green side is browning (showing the grease coming off, it should be turning brown with just a few passes to show you it’s working, if not – go to extremely dirty). Was shocked at how the plain/dry’ish baking soda was turning my green scotch into brown with just 2-3 passes
I tried this method on a pot that I had previously cleaned with Bar Keeper’s Friend and the stains were really caked on. This didn’t help and instead made a big mess of the stove with white marks from the baking soda on the entire stove top. I would not recommend spending your time and energy if you are in the same predicament as me.
I make old fashioned washing powder (a pound at a time) from baking soda which is basically cooking the baking soda at 350 on a cookie sheet for an hour. It changes the chemistry (not my expertise to try to explain) and is MUCH MORE EFFECTIVE than plain baking soda. Right after dishing up, I sprinkle some in the pan while still warm, add water, heat up a bit then turn off heat and let sit until dinner is finished. It’s super easy to clean – No boiling or scrubbing required! But I’m still looking for the ultimate way to restore the outer finish of an old stainless pan.
This comment is for men only, women need not look. Shinning pans are a sign the cook prefers looks over substance! Stainless should be seasoned with grease (preferably lard or tallow) and then treated the same as cast iron. I know there ARE women who might use this but most would rather have “clean” pans.
Is the modern 18/10 medical food grade steel softer than it used to be? A touch of the dark side of the sponge is enough to put a scratch into it. Or stirring with a s/s spoon. That is with a rough grooved finish, I specifically chose minimal amount of polish on the pots. 40 year old pans and spoons don’t scratch like that. I have to use a fork or a knife and put pressure into it. Acid is needed after most cooking to get rid of white and rainbow spots from protein that look like somebody spilled machine oil. I can’t get abrasive acids like Barkeeper’s Friend, and use a solution of citric acid. The more extreme is caustic soda, works well. There are some fumes if it is heated. The inside of the pan seemed soft and fresh enough that it could be lifted with a soda solution without using a brillo pad. It doesn’t seem right to put a stinking black pan into a clean pot, especially if it is enameled white or brand new and shiny. I tried boiling water and pouring it into a plastic bowl, which is enough for one pan before it cools down.
I just got my first stainless steel pan. After second use I washed it. It wasn’t that bad. Rinsed dried and it almost looks like food residue. I’ve washed it twice now. It’s very light in color. Almost looks like spotting but it’s not. Will that still work? Should I turn stove on to bring to a boil? I’ve washed it and dried it twice. Lots of scrubbing. Pan is cold. I washed directly after eating which was fast. I’m so disappointed!
That’s why I hate using stainless steel frying pan. I don’t mind using SS pan for boiling pasta, rice or vegetables but not frying pan. Instead I prefer using wok ? WHY ? (a) Once Wok is seasoned to non-stick, you can cook many items back to back with better flavor, minimal scrubbing and healthy way (less oil) than Stainless steel pan. Another thing with Stainless steel, I hate doing litmus test(water drop) before cooking anything. With Wok you don’t care all of these nonsense.
1. Never clean your pan before it’s cooled either. Hot pans in cold water is bad. 2. Avoid dishwashers with extra hot, long cycles, will damage surface and joints over time (even dishwasher safe). 3. Only add salt to hot liquids or you’ll pit the surface. 4. To remove stains, boil vinegar or make tomato sauce. 5. Don’t use steel wool which will scratch and damage the surface.
I used green scotch Brite pad on my stainless skillet and it scratched it terribly. I am confused. Is mine perhaps a lower-grade skillet? Bought it from Meissen. I have done both the water test and have seasoned it. It’s no longer usable. I am going to give it to the iron mongers who come around sometimes.
i was crying when you washed away all those bits. you just washed away a ton of flavor for a good sauce. i deglaze my pan right after cooking with some wine or broth, whatever i have on hand. makes a really nice sauce for whatever meat i cooked up. this is especially true when i drop a ribeye, seer it, then bake it. i will try the baking soda boil method, because although the inside of the pan is ok, the outside is hard grease gunk.
In the name of all that’s Holy, what did you pour on top of the baking soda – water or vinegar??? It looks like water, but I’ve seen plenty of instructions calling for vinegar. I’m an enthusiastic Wirecutter subscriber and reader, so I’m a bit flabbergasted that neither of you said what you were pouring onto the baking soda. I eagerly await your response. Thank you.
NO! NO! NO!!! Never use any detergents on ss pans! Best way to clean is add hot water while the skillet/pan is still hot, then use a brass bristle brush to scrub carbonized material. Then rinse in hot water, put back on the stove, add a couple drops of oil and then spread it around the hot pan with a wet paper towel. The pan/skillet is now seasoned and stick-free.
I use Tide Laundry Detergent. Yep. That’s right. I fill one side of my porcelain sink with hot water and put in about a 1/4 cup + and mix it up. I then set my pans in there overnight. I might have to leave them a little longer if they are super bad. Then I can lightly scrub them and they shine like new and my porcelain sink turns perfectly white.
I rarely comment on articles, but I must this time. As you mentioned on cleaning bottom of stainless steel pans, I do use bar keepers friend and it is wonderful for cleaning inside the pot, but it would not work on the outside bottom. I used your suggestion of using Easy Off and let it sit for a couple of hours….I wish I had a before and after photo to show…it was magic…cleaned it so it now looks brand new. Thank you, and yes, I have now subscribed.
Checked Kroger affiliate, Walmart, Amazon, And found that the most reasonable that I found AND had it in stock was Lowe’ Tho i stopped looking so there could be more. . . But at the commercial place for stocking pro kitchens. . . There was a $20 spray on product that I declined. While I had to apply twice my Easy Off did a great job.
Hi. It’s hard to find information on how to remove hard water spots on copper, the usual treatments don’t work (vinegar, salt, barkeepers friend, metal polish, etc.). These are the faint white water marks (actually more beige/gray) that come from not immediately cleaning a pan and letting it sit in water. I’ve even tried a professional buffing machine, the copper is very shiny but those spots are still there!
Hello, I love the website! Great and handy tips! Would u know how to get corrosion or calcium deposits out of a pressure cooker regulator (jiggler)? I’ve tried using a pipe cleaner but it almost impossible to get it out, and I haven’t had any success. I would really appreciate the help! Thanks I’m advance and I’m looking forward to more helpful articles!
Thanks to you, I use Easy Off on pans and bake ware. It’s great! I’m trying to figure out if a pan I found is oven safe. It’s 18/10 stainless steel, heavy, with 2 small handles that are stainless but with a black material above and below the handles but not at the base of the handles where it attaches to the pan. Was sold in the JCPenney Home Collection but I guess discontinued. Thanks! I’m hoping to bake round loaves of bread with it!
I used this product to clean my OLD Le Creuset that was so brown underneath. Would it be too harsh to try to use oven cleaner on the inside of the Enamel POT? It is black as well and have tried to SCRUB with Bar Keepers friend with no luck. I even soaked it in Oxy Clean which helped a little but still too much scrubbing.
I wonder if the steel seals in the multi-ply clad bottoms are generally tight, or if it is possible for cleaner to get in and start reacting with aluminum. I’ve used dissolved sodium hydroxide at 80-90 degrees of temperature to clean carbon off single peace unplated steel frying pans with rather thick burns, as well as steel cladded with aluminum (that got etched as expected, while not releasing burns). If there is live grease still, the burns fall off, or can be lightly scratched off while still hot with another pot or an implement. Only works with steel, glass is ok at low temperature. Temperature speeds up all reactions, and might even be enough with weaker washing soda, but I haven’t bothered to try. Hot water makes its way in and cleans grime out of every nook around handles, better than foam. Don’t breathe over the tub and wear glasses.