How to Clean Fry Pans

Often the unfortunate part of cooking is the impending cleanup, and for frying pans, that mess is more often than not a real task. While plenty of commercially available nonabrasive cleaners exist that can help cut through the greasy layers on the bottom of the pan, in many cases it takes a little more to get the pan clean enough for additional use. Cleaning pans differs depending on what the pan is made from.

  1. Fill the pan with warm water and add two or three drops of dish liquid to the water; allow to sit for an hour. Rinse. Sprinkle the bottom of the pan or skillet with a fine layer of salt and allow to sit for 10 minutes, then use clean water to rinse. This method works for nearly any pan.

  2. Layer powdered laundry detergent in the bottom of enamel pans and cover with a cloth or dish towel. Let the pan sit undisturbed for a few hours, then peel away the towel. The previously caked-on grease should peel away with the towel. Mix two tablespoons of baking soda with one cup of chlorine bleach and pour onto the bottom of nonstick frying pans and heat to boil to remove unwanted stains.

  3. Pour salt onto the cooking surface of a cast-iron frying pan, allow to sit, then rinse clean. Allow the pan to dry, then rub a light layer of cooking oil over the insides of the pan to prevent rusting. Clean copper-bottomed pans with a salt and vinegar solution, or rub the cooking surface with a few tablespoons of ketchup before rinsing with fresh water.

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