How to Clean the Bottom of Your Stainless Steel Pans

Having cooked on a gas stove for most of my adult life, the first thing I noticed about my glass-top electric range was how easy it was to clean the stove top. Unfortunately, the second thing I noticed was the effect of boil-overs (of which I have many) on the bottoms of my stainless steel pots and pans. Everything that was spilled seemed to immediately burn indelibly onto my cookware with a strength that was impervious to even steel wool.

And oh how those pans mocked me, sparkling clean on the inside but looking like a health violation on the outside. Through trial and error (and the advice of my anal-retentive best friend and my equally OCD-inflicted ex-husband) I discovered two ways to solve the dilemma of the dirty pans.

Pros:

The organic method of cleaning pans uses only vinegar, salt, and baking powder. Other than a ridiculously high sodium content, the ingredients are safe for most people, including curious blond-headed two-year-olds or aging garbage disposal-like cats, to consume.*

This method is both cheap and convenient. It uses inexpensive ingredients that most people already have in their homes.

The ingredients used will not stain or scar most counter-tops.

Cons:

They haven’t found a way to make vinegar not smell like vinegar.

There is more scrubbing involved than with the chemical method.

* Warning: Although not quite as caustic as oven cleaner, a splash of vinegar and salt in your eyes is still not a pleasant event. Please use caution.

• Place equal parts white distilled vinegar and hot tap water into the bottom of a pan large enough to hold the pan you are cleaning. The solution should be between 1 1/2 and 2 inches deep.
• Place the pan to be cleaned inside the pan holding the vinegar solution and heat to boiling.
• Remove from heat and leave to cool for around 30 minutes.
• In a separate container, combine two parts baking soda to one part table salt.
• Remove the pan to be cleaned and place on countertop without drying. Sprinkle baking soda mix liberally over the bottom of the pan.
• Scrub using a mildly abrasive scouring pad. Add vinegar solution as needed to keep the baking soda mixture moist.

Pros:

There is considerably less scrubbing involved in using oven cleaner as compared to the organic method. I have encountered some stainless steel pans that simply would not come clean using the vinegar/baking soda method.

Cons:

Oven cleaner is extremely caustic, both when consumed and when inhaled. Proper ventilation and absence of the previously mentioned two-year-old and cat is strongly advised. Wear gloves to protect your hands and cover all surfaces (especially wood) that might come into contact with the cleaner. Any pans that are cleaned using this method should be thoroughly washed before cooking to remove any trace oven cleaner.

• Warm pan to be cleaned either in the oven or on the stovetop. The pan should be hot to the touch, but not hot enough to burn.
• Cover work surface with either a thick layer of newspaper or a towel that you don’t mind possibly being ruined. Either work outside or choose a very well ventilated area of your home. I recommend turning on an exhaust fan or opening a window as well.
• Place warm pan on work surface and spray liberally with commercial oven cleaner. Always aim cleaner away from your face and try to avoid breathing any fumes. As the oven cleaner can foam up around the nozzle, latex or rubber gloves are recommended to protect your hands.
• Allow pan to set for 20-30 minutes.
• Rinse pan well under warm running water. The bottoms of most stainless steel pans should wipe clean without extra scrubbing. If there is still some debris on the bottom of the pan either scrub with baking soda/salt mixture or repeat above process.
• Any pans that are cleaned using this method should be thoroughly washed before cooking to remove any trace oven cleaner.