The layer of carbonised food baked onto the bottom of a pot after a moment of inattention looks worse than it is. Several household products are capable of loosening and removing burnt-on food from most pan types, and the approach that works best depends on the material of the pan, the severity of the burning and what you have to hand. The one thing that almost never helps is aggressive scrubbing without first softening the residue.

Before starting: never use abrasive cleaners or steel wool on non-stick surfaces, and do not soak cast iron for extended periods or expose it to harsh chemical agents.

Bicarbonate of soda and white spirit vinegar

This is the most versatile method and works across almost all pan types, including badly burnt stainless steel. Pour equal parts water and white spirit vinegar into the pan and heat on the stove until boiling. Remove from heat, carefully empty the liquid, and while the pan is still warm, sprinkle a generous layer of bicarbonate of soda over the burnt area. When the pan is cool enough to handle safely, add a little more bicarbonate and scrub with a nylon brush, non-abrasive sponge or a polycarbonate plastic scraper. Add a splash of vinegar once you have removed as much residue as possible; the resulting fizzing reaction helps lift the final stubborn layer. Rinse thoroughly.

Bicarbonate of soda and dishwashing liquid

For pans with baked-on, dried-out food residue, a soaking solution of half a cup of bicarbonate of soda, half a cup of warm water and a tablespoon of dishwashing liquid removes most burnt deposits without requiring boiling or active scrubbing. Mix the solution in the pan, leave to soak for 30 to 60 minutes, then scrub out with a plastic scrubber. For particularly stubborn residue, make a fresh solution and bring it to the boil briefly before leaving to cool and scrubbing again. This method is suitable for aluminium, stainless steel, enamel-coated and copper cookware, but avoid prolonged soaking for cast iron.

Lemon and bicarbonate of soda

This method works particularly well on stainless steel and copper, and produces the same chemical lifting action through a natural acid source rather than vinegar. Wash the pan first to remove any loose food. Add just enough hot water to cover the bottom and scatter at least a quarter cup of bicarbonate over it. Cut a lemon in half and use the cut face to scrub the pan directly, using it as both a scrubbing pad and an acid source. The fizzing reaction between the lemon juice and the bicarbonate loosens burnt particles effectively. Rinse well and repeat if necessary. The same approach works on the outside of copper-bottomed pans.

Dishwasher detergent tablet

For pots and pans that have developed thick, carbonised burnt deposits, a dishwasher tablet dissolved in hot water produces a concentrated cleaning solution that breaks down heavily oxidised residue effectively. Add enough hot water to cover the burnt area, drop in a detergent tablet and place the pan on the stove over medium to high heat until the water boils. Allow to boil for two minutes, then remove from heat and leave to cool. Scrub out with a brush or sponge and rinse well. This method works well for most cookware types but is not suitable for non-stick surfaces or seasoned cast iron.

Aluminium foil scrubbing

After using any of the above soaking methods to loosen burnt food, a crumpled ball of aluminium foil can be used in place of a scouring pad to scrub remaining residue from stainless steel, aluminium or enamel-coated pans. Add a small amount of salt or bicarbonate to the pan surface before scrubbing, which increases the abrasive effect and helps the foil grip the residue. This method is aggressive and must not be used on non-stick surfaces or seasoned cast iron.

FAQ: how do you remove burnt food from specific pan types?

Stainless steel responds best to the vinegar and bicarbonate method or the dishwasher tablet approach. The lemon and bicarbonate combination is also very effective and leaves the surface looking polished.

Non-stick pans should be treated gently. Use only the bicarbonate and dishwashing liquid soak, and scrub only with a non-abrasive sponge. Never use vinegar on non-stick surfaces repeatedly, as it degrades the coating over time, and never use anything abrasive.

For the fastest method on any type of pan that tolerates heat, the vinegar and bicarbonate boiling method gives results in under 15 minutes and works on most severe burns.

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