However, we need to do a reality check: If a pan really has 100-year-old, burnt-on carbon layers, “effortless” is usually not the word for it. But don’t worry, with the right methods, you can get rid of even the toughest crusts – you just need the right secret weapon for the specific material.
However, we need a quick reality check here: If a pan really has 100-year-old, burnt-on carbon deposits, then “effortless” is usually not the way to go. Here’s a quick overview of how to get your pans looking like new again without ruining the material:
For robust pans (cast iron & wrought iron)
Burnt-on grease and carbon are practically part of the package, but if it gets too bad, only a radical approach will do:
The baking soda method: Fill the pan with water, add 2-3 tablespoons of baking soda (or baking powder), and bring to a boil. Turn off the heat and let it soak for at least an hour (preferably overnight). The crust usually comes off very easily afterward.
For tough cases (oven cleaner): Spray the pan with oven cleaner, put it in a plastic bag, let it soak overnight, and wash it thoroughly the next day. Important: The pan must then be completely re-seasoned!
For stainless steel pans (The shine method)
Stainless steel is very durable and tolerates acids exceptionally well.
Vinegar & baking soda power: Add some water and a generous splash of vinegar to the pan. Bring it to a boil briefly. Remove the pan from the stove and sprinkle in baking soda (be careful, it will fizz vigorously!). The grime can now be easily scrubbed away with a scouring pad.
Caution with coated pans (Teflon, etc.): If your coated pan is heavily encrusted or scratched on the inside, even the best home remedy won’t help. Aggressive scrubbers or harsh cleaners will completely destroy the non-stick coating. In this case, it’s safer to replace the pan.
Which troublesome pan is currently simmering on your stove
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