Burnt-on grease on glass casserole dishes or in your favorite frying pan can be incredibly frustrating. But if dish soap and scrubbing fail, you don’t have to resort to harsh chemicals.

With the right tricks, the grime practically comes off on its own – and the material looks like new again, without getting scratched.

1. The Glass Specialist: Getting Casserole Dishes Brilliant Again
   Glass is sensitive to scratches (don’t use steel wool!), but it tolerates acids and alkalis very well.

The Baking Soda Paste (For light to medium crusts):
Mix 2-3 packets of baking powder (or baking soda) with a little water to form a thick paste.

Apply a thick layer to the burnt-on areas and let it sit for at least 30 minutes (preferably overnight).

The alkaline reaction breaks down the grease. Then simply wipe it away with a soft sponge and warm water.

The Dishwasher Tablet Trick (For tough cases):

Place a dishwasher tablet in the center of the pan and pour boiling water over it until all the crusts are covered.

Let it sit for 1 to 2 hours. The highly concentrated enzymes in the tablet will literally eat away at the grease.

2. The Pan Savior: Cleaning Stainless Steel and Cast Iron

Here, the material of the pan is crucial.

For stainless steel pans: The Vinegar and Baking Soda Remedy

Stainless steel is robust and can withstand a lot.

Pour a cup of water and a good splash of vinegar essence into the pan so that the bottom is covered.

Bring it to a boil on the stovetop.

Remove the pan from the heat and take it off the hot burner.

Now add 2 tablespoons of baking soda (be careful, it will fizz and foam vigorously!).

Let it cool for 15 minutes, then easily wipe off the crusts with a regular sponge.

For coated pans (Teflon/ceramic): Gentleness is key.

Never scrape or use harsh acids, otherwise the coating will be ruined.

Add water and 2 tablespoons of baking soda to the pan.

Bring the mixture to a boil briefly on the stovetop, then let it sit for 15 minutes. The crust will loosen gently.

⚠️ Important exception: Cast iron & wrought iron! Cast iron pans should never be treated with dish soap, tablets, or acid (vinegar), as this will destroy the protective patina (the natural non-stick coating).

The solution here: Add plenty of coarse table salt to the dry, warm pan and scrub off the crusts with a kitchen towel, using the salt as a gentle abrasive. Then rub lightly with cooking oil.

3. The Pro Tip for Cleaning the Bottom of Your Pan

Grease often burns onto the outside or bottom of the pan.

The trick: Turn the pan upside down, sprinkle a generous amount of baking soda on the bottom, place a few paper towels over it, and soak them in vinegar.

Let it soak for an hour. The paper towels will keep the cleaning mixture exactly where it needs to work.

Which pan is giving you the most trouble right now—your glass casserole dish or a particular frying pan?