Vinegar and Baking Soda Power
Vinegar’s acidity works to break down the carbonized material while being gentle on the pan’s surface. Baking soda, on the other hand, is a mild abrasive and a natural cleaner that reacts with the vinegar to create carbon dioxide bubbles, which help lift off the burnt bits. This combination is powerful yet non-toxic, making it safe for both you and your cookware.

Heat
Heat helps to loosen the burnt residue by expanding the metal slightly and breaking down the bond between the burnt food and the pan. This makes the subsequent cleaning much easier.

Gentle Scrubbing
Using a non-abrasive scrubber prevents damage to the surface of the pan, ensuring that your cookware remains in good condition and lasts longer.

1. Cook at the Right Temperature
Avoid using excessively high heat unless absolutely necessary. Medium to medium-high heat is usually sufficient for most cooking tasks and helps prevent burning.

2. Stir Regularly
Stirring your food regularly while cooking prevents it from sticking to the bottom of the pan and burning.

3. Use Enough Oil or Butter
Make sure there’s enough oil, butter, or other fat in the pan before you start cooking. This creates a barrier between the food and the pan, reducing the chances of burning.

4. Monitor Cooking Times
Set timers or stay close to the kitchen when cooking foods that are prone to burning. It’s easy to get distracted, but monitoring your food closely can save you from dealing with burnt pans.

Cleaning a burnt pan or pot doesn’t have to be a time-consuming or destructive process. By using the simple method outlined above, you can restore your cookware to its former glory without damaging its surface. The next time you find yourself with a burnt pan, skip the harsh scrubbing and chemicals, and reach for the baking soda and vinegar instead. You’ll be amazed at how easy it can be to clean up—and your pans will thank you.