Let’s face it – your “source” loves exclamation points and promises that sound too good to be true! There is no 100% guarantee in the kitchen, but there is chemistry and a little patience.<\/p>\n\n\n\n
If you have an old pan that looks like it survived World War III, this “miracle” trick that is circulating on the Internet has its merits. It is probably a combination of baking soda and vinegar.<\/p>\n\n\n\n
Here’s how to make it really work (and where to watch out):<\/p>\n\n\n\n
\ud83d\udd25 Operation “New Pan”: Procedure
If it is burnt-on grease on the bottom or inside of a stainless steel or cast iron pan:<\/p>\n\n\n\n
Sprinkle it with powder: Generously sprinkle the surface with baking soda.
Activate with acid: Spray white vinegar on it. It will start to fizz \u2013 this is the reaction that releases the dirt.
Wrap (Key to success): Cover it with paper towels soaked in vinegar and let it act for at least 30 minutes (forget about miracles in a second).
Mechanical force: Then use a wire brush or the rough side of a sponge.
\u26a0\ufe0f VERY IMPORTANT: DO NOT USE this trick for this!
This is where the fun ends and the destruction of the dishes begins. If you have a Teflon pan (non-stick surface):<\/p>\n\n\n\n
Never scrub it with soda or wire brush! As soon as you break the black layer, the pan belongs in the trash, because toxic substances will start to be released from it.
Teflon cannot be cleaned, Teflon is replaced when it is scratched.
\ud83d\udca1 My secret tip for cast iron:
If you have an old cast iron pan, after cleaning it, you have to \u201cburn\u201d it (spread it with a thin layer of oil and leave it in the oven at 200 \u00b0C for an hour). Otherwise, it will be black with rust by morning and your \u201ctrick\u201d will be more of a disaster.<\/p>\n\n\n\n
Do you have those modern black pans with non-stick surfaces at home, or really heavy pieces from your grandmother? (According to that, I will tell you whether you should save them or take a \u201cheavy caliber\u201d for them).<\/p>\n","protected":false},"excerpt":{"rendered":"
Let’s face it – your “source” loves exclamation points and promises that sound too good to be true! There is no 100% guarantee in the kitchen, but there is chemistry […]<\/p>\n","protected":false},"author":2,"featured_media":19103,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[4],"tags":[],"class_list":["post-19102","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-nteresting"],"_links":{"self":[{"href":"https:\/\/www.tastyfood.top\/index.php?rest_route=\/wp\/v2\/posts\/19102","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.tastyfood.top\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.tastyfood.top\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.tastyfood.top\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.tastyfood.top\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=19102"}],"version-history":[{"count":1,"href":"https:\/\/www.tastyfood.top\/index.php?rest_route=\/wp\/v2\/posts\/19102\/revisions"}],"predecessor-version":[{"id":19104,"href":"https:\/\/www.tastyfood.top\/index.php?rest_route=\/wp\/v2\/posts\/19102\/revisions\/19104"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.tastyfood.top\/index.php?rest_route=\/wp\/v2\/media\/19103"}],"wp:attachment":[{"href":"https:\/\/www.tastyfood.top\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=19102"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.tastyfood.top\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=19102"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.tastyfood.top\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=19102"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}