Method 1: cover the bottom of the pan with a thin layer of warm water then sprinkle the pot with baking soda to create a paste. Let the mixture rest for several hours or overnight, then scrub with warm water and a non-stick surface safe sponge or nylon brush.
Simply pour enough vinegar into the pot to cover all burned material, bring to a boil, and boil for a minute or two. Turn the heat off and let cool. I believe it is boiling the vinegar that makes the difference in this method and helps remove the really badly burned material.
Apply a thin layer of cooking oil (like vegetable oil or flaxseed oil) to the entire surface of the pan. Place it upside down in an oven preheated to 350°F (175°C) and bake it for about an hour. This will help to restore the seasoning. Let the pan cool in the oven, then store it in a dry place.
They are most likely carbon deposits. This happens due to overheating of fats and oils. Using an oil with a low smoke point will carbonize at high temperatures and cause residue from the pores of your pan to rub off onto your food. While unappealing, they won't hurt you in such a small amount.
White vinegar is an excellent solution for salvaging burnt non-stick pans. Once the pan has cooled, pour in a generous glug of white vinegar, along with enough warm water to cover the burnt areas. Stir in two tablespoons of baking soda, heat the mixture up, and bring it to a boil for a couple of minutes.
IS A BURNT PAN RUINED? In many cases you can restore burnt pans, however, if food continues to burn or stick to your pan, a replacement may be the best option.
In the culinary arts, there's a word for everything, including the brown particles found at the bottom of pans after browning meat or vegetables, known as fond. The technique for dislodging the fond from the bottom of the pan and incorporating into a sauce is called deglazing.
Depending on the severity of the stains, place one or two halves of a lemon in a pan, submerge it with water, and bring to a boil. Let the lemons boil for about 10 minutes. Once the water is cool enough to handle, pour it out and use the leftover lemons and juice to rub the sides and bottom of the pan.
It's not recommended that you use toothpaste to clean a scorched pan. You may risk damaging your burnt pan by using household items, such as toothpaste, in ways they aren't intended.
Mixing vinegar and baking soda causes an immediate chemical reaction. This reaction forms water, sodium acetate (a salt) and carbon dioxide – the fizzy part. The amount of carbon dioxide gas that is produced from baking soda is remarkable – one tablespoon (around 18 grams) can release over five litres of gas!
Use baking soda.
To remove the final bits of plastic, mix a paste of baking soda and water to create a gentle abrasive. Scrub the area with the paste and a sponge. For melted plastic on the interior of a pot or pan, add a few inches of water and a generous scoop of baking soda.
Over time, forgotten sauce, oil, or liquid remnants can build up into nasty, burnt-on layers that get harder to remove the longer they sit. For burnt stainless steel bottoms, try one or more of the methods listed here; we've also got tips for cleaning badly burnt or stained non-stick and carbon steel cookware.
Pour a small layer of equal parts water and white vinegar on the bottom of the burnt pot or pan. Heat diluted vinegar on the stovetop and allow it to come to a boil. After it boils for a minute, remove it from the heat and drain the vinegar down the sink.
Don't Use on Non-Stick Pots and Pans
Dry erasers will remove the non-stick coating and leave you with a mess when you cook, and some of the coating can get into your food.
The combination of baking soda and vinegar is effective at removing burnt-on grease from pans. All you need to do is sprinkle the baking soda on the grease, then pour vinegar on it. Then, use a sponge to scrub the burnt-on grime off. Finally, rinse the pan thoroughly, ensuring that there's no grease left.
Goo Gone Kitchen Degreaser was our favorite product for cleaning burned-on food off of pans. With just one spritz of this easy-to-use spray (plus a Scotch-Brite sponge and a normal amount of elbow grease), we were able to clean the dirtiest pans in about 40 seconds.
Brown or black spots are normally a layer of carbonization which causes food to stick to the pan during cooking.