how do i get burnt on food off of the bottom of my saucepans?

Question

they are supposed to be non-stick!

Answer 1

Put them back on the burner with some water in them. The more burnt on the food, the longer you should keep them on. Just make sure you don't let all the water evaporate. After the water has cooled, wash as normal, the food should have loosened.

Answer 2

Leave it set several hours, or better yet overnight, with enough water to well cover the burnt on part, & add a fresh dryer sheet. Works for me. Note: it may still require a slight bit of scouring to remove all the leftover tiny spots.
Good Luck,
DC

Answer 3

You can either toss in a can of Coke and let it set over night, the acid in the coke will get rid of the burnt on stuff.

Or

Put some water in it, let the water boil on the stove, let pan cool empty the water get one of those scrapers the stuff will come right off.

Answer 4

If they are nonstick pans, you probably turned the heat too high or had too little liquid. They are nonstick only if used carefully, and when relatively new!!!

Remove as much as possible by soaking in water and with soap and water after the pan has cooled. Use a nylon scouring pad. If this doesn't do it, oven cleaner will probably work.

This site should help. Good luck with it.

Answer 5

Barkeepers buddy is the final powdered cleanser. Use the scrubby facet of a sponge that has been dampened, moist the interior the pot and sell off greater water. Sprinkle the BKF liberally and scrub. it extremely is going to take some elbow grease, however the scorch will come off.

Answer 6

Sometimes if you boil a little bit of water with some Dawn dish liguid in a pan the burned food will come off.

Answer 7

non-stick sauce pan?

There's your problem right there. If you want to make a delicious pan sauce, you are going to need to switch to a cast iron skillet or even stainless steel. When food stick to the bottom of it, you are going to use that in the sauce... by "de-glazing" it with a flavorful combination of liquids such as chicken/beef broth, cream, soy sauce, brandy, wine, so on and so forth. The little caramelized bits sticking on the pan have a lot of flavor in them!!!

Keep the heat down to medium high and lower. Don't add garlic/herbs until after the sauce is in the pan.

here's one of my favorite pan sauce recipies: Steak Au Poivre:

Beef Tenderloin steaks
cracked black peppercorns
1 spoon of butter
1/3 cup of cognac or other brandy
1 cup of heavy cream
Rosemary to taste.

Coat steaks with black pepper. medium high heat pan and melt butter. cook steaks for 4 minutes on each side and remove. reduce flame and pour in cognac. light with match and stand back because flame will erupt from pan. when they go down, use a wooden spoon or a whisk to scape bottom of pan to remove bits of steak/pepper from sticking to pan (this is "de-glazing."). once this is done, add heavy cream and stir until it simmers together in an orange-ish brown liquid. Replace steaks and simmer for a minute, coat with sauce. Sprinkle with rosemary before serving. Serve with good veggies like broccoli or asparagus.

Answer 8

I've heard to put a dryer sheet in the bottom and cover with water. Then let it soak. Although I can't really confirm that it works because i've never tried.

Answer 9

Put some dish soap in the pan and water then put it on the element of the stove, the stuff will come right off.

Answer 10

soak them in soapy water, or use that new dawn that came out. I always soak my "non stick" pans in soapy water, then I use a brillo pad on them, and yes it might take off the non stick coating, but it doesnt work anyway right?