How to Clean a Badly Burnt Pan

If your burned pans have an unsightly black carbony tint, using just a few simple household items you can remove the residue from them with ease. This method works especially well on iron and copper cookware.

Start by scraping away as much food and grease as possible with a sponge or nonabrasive scrubber, followed by applying baking soda directly to the burned area and scrubbng to loosen dirt particles.

Baking Soda

Baking soda is an indispensable kitchen item that can help remove burnt food from pans. This solution is particularly useful if your burn marks won’t come off with regular scrubbing alone.

Place the pan in a sink and rinse it thoroughly with hot water before filling it with water, adding oxygen bleach liquid or powder (such as Seventh Generation’s Natural Oxy Stain Remover) and leaving for several hours before scraping with a wooden spoon to loosen any gunky, crusty residues from sitting. After it has set for some time, pour out and use green dish soap as usual for cleanup.

Baking soda can also be used effectively when mixed with water to form a paste and spread over scorched areas of your pan. This will loosen burnt residue, making it easier for you to scrub away black bits with nylon brushes or scour sponges before rinsing with hot water to complete cleaning it up.

If the traditional methods aren’t working, heavy artillery may be needed. Spread an even layer of baking soda across the burned area before pouring on some vinegar; this mixture should fizz like an adult science experiment but don’t worry too much as it’s doing its intended job – lifting stubborn burn marks!

Vinegar and dryer sheets work effectively together to remove burnt marks from pans. You could also try soaking your dirty pan with a solution of one teaspoon of baking soda mixed into one quart of warm water and using either a scour pad or nylon scrub brush to scrub down its surfaces before leaving it overnight before rinsing with warm water and repeating steps 5-7. Upon returning home from work or leaving overnight for cleaning purposes, rinse it thoroughly then scrub again using either the nylon brush or sponge to complete its cleanup!

Dryer sheets can do much more than simply keep your laundry soft and fragrant – they can also help you to quickly and effectively clean a burnt saucepan! Simply mix some dryer sheet into the soaking mixture, let it set for several hours (ideally overnight), and then scrub away using either a nylon brush or scour pad.


Vinegar contains an acetic acid that can help break down burnt-on food. To use it in the kitchen, fill a burned pot or pan with enough water to submerge all food debris before adding vinegar. Boil this combination for several minutes; this should break up stuck-on debris, making it easier to scrub away. After cooking is complete, dump out both liquids before using a nylon pad or nonabrasive scrub brush to scrub your pan until all marks have been eliminated. If necessary repeat as necessary until everything remains.

Salt is another pantry item that can be used to restore a scorched pan, and this kitchen hack has become quite popular on the Internet. Simply sprinkle a generous amount onto burnt parts of the pan and scrub away. Salt provides mild abrasives that should help remove burnt-on food while its alkaline nature neutralizes any remaining odors or flavors. Once finished, rinse out and dry your pan using either cloth or paper towel – done!

Vinegar and baking soda can also help address scorched pans; according to AspenClean’s president and co-CEO, this combination has proven successful at eliminating burn stains on cookware. Simply pour enough vinegar (to cover all burnt areas) with enough water in a pot until boiling occurs before allowing it to cool before pouring out all excess liquid and adding baking soda as instructed above.

Wait a few minutes for the baking soda to fizz before using a nylon scrub brush or scouring pad designed for your type of cookware to scrub away its mess. This method works on most pan types; so hopefully, finding an effective way to restore a burnt pan won’t prove challenging!

Cream of Tartar

Cream of tartar is a little-known kitchen ingredient derived from wine fermentation that’s often overlooked, yet an essential part of light and airy baking recipes such as egg whites, meringue, or other light and airy treats. Furthermore, its acidic nature enables it to stabilize egg whites, meringue and other light and airy baking recipes while its all-purpose cleaner properties make it useful in many of the same spots as baking soda; in an emergency when trying to clean a burnt pan quickly, reach for cream of tartar instead of reaching for steel scourers which could potentially scratch its finish and scratch your cookware finish!

Similar to baking soda, this white powder is an acidic compound with mildly abrasive qualities that helps break down stubborn gunk. Once mixed with water, a paste can be created and scrubbed over any areas that need help scrubbing before being rinsed with hot water and scrubbed again before being cleaned with sponge or non-scratch pad to remove residues left by scrubbing. A great chemical-free alternative found frequently near baking soda in spice aisles of supermarkets.

Snickerdoodle cookies often feature this pantry essential, as its soft and chewy texture and quintessential tangy flavor combine for an irresistibly delicious bite. Furthermore, it serves as an important stabilizing agent in meringue and other foamy dessert recipes, breaking down proteins so egg whites puff up properly during meringue formation.

Beyond its culinary and cleaning uses, baking soda also boasts numerous health advantages. It can be taken internally as a natural laxative or combined with Epsom salt in bathwater to reduce heartburn symptoms. Furthermore, many believe it to help prevent acne outbreaks; hence its prominence in many beauty products.

If you don’t have cream of tartar on hand, consider replacing it with buttermilk or plain yogurt as alternatives. However, as these substances contain acidity which will necessitate decreasing another liquid from your recipe to account for this change.

If all else fails, a quick spray of ketchup could be just what is needed to free any stubborn burnt particles stuck to your saucepan. Acetic acid found in this condiment quickly decomposes copper oxide that often forms after copper oxide-coated pans have been heated too hot. Simply apply liberally over any affected areas and leave to sit for approximately 30 minutes before scrubbing off with soap or sponges.


Burned pans can be an arduous task to clean. Although store-bought products like Bar Keepers Friend and Bon Ami exist specifically to address this problem, it may also be possible to restore them using some simple household items at an economical price point.

Ketchup is an indispensable household condiment, widely used as both food flavoring and for various other purposes such as revitalizing dull and tarnished cookware. Composed largely of red tomato juice mixed with sugar, vinegar and spices like cloves, cinnamon and allspice; its composition also contains natural acids which break down and dissolve burnt gunk. For best results, apply thick layers of sauce on affected areas for at least 30 minutes prior to scrubbng them off afterward and rinsing thoroughly with soapy water before scrubbed off before cleaning well with scrubbed and rinsed thoroughly afterwards.

For an in-depth clean, try scrubbing the burnt areas with a soft brush dipped in equal parts water and white vinegar solution; its acetic acid helps break down copper oxide deposits further. If there are still stubborn stains left behind, soak the pan in green dish soap-hot water solution combined with oxygen bleach liquid or powder (such as Seventh Generation’s Natural Oxy Stain Remover) for additional stain fighting power.

Have you ever wondered where ketchup comes from? As it turns out, its history can be found across various cultures. Although its modern-day American roots are usually associated with Heinz of Pittsburgh and Pittsburgh-style catsup sauce, its name may actually originate in China where ge-thcup or koe-cheup fish sauce was commonly known for use as the precursor to today’s catsup variant.