Even with the most scrupulous and tidy housewives, the pan will sooner or later become overgrown with a thick layer of soot and an unpleasant coating. It is not easy to clean it, but nothing is impossible.
You will need
Contamination can form both on the outside and on the inside of the product. You can clean the pan with folk remedies prepared from what is in the house. But the choice of means for removing soot from the pan at home depends on the material of the dishes, as well as on the place of accumulation of soot.
Instruction manual
1
Cast iron is more susceptible to the formation of long-term burning deposits on it. A cast iron pan is best cleaned with vinegar. To do this, pour 100 g of vinegar and 300 g of water into a frying pan, put on a slow fire, after opening all the windows in the room and turning on the hood above the gas stove. Leave on for 4-5 hours, periodically adding water. A cast-iron frying pan will be like new.
2
The stainless steel is whimsical to use, because food quickly burns to such a coating, scratches and abrasions are visible on it. It is most effective to clean the pan from stainless steel with an unpretentious means - this is table salt. The pan must be put on a small fire, pour 100 grams of salt into it and stir for 20 minutes, then turn off the heat and leave for another three hours. After its application, soot is easily removed mechanically.
3
A Teflon pan is originally made from a material that is not susceptible to plaque and carbon deposits. However, such dishes can be spoiled (turn on the stove and forget on it a frying pan with heated food). There is only one option for saving it - you need to pour hot water into the pan, add 4 tablespoons of soda and a few drops of dishwashing detergent. Leave for half an hour. After such a solution, carbon deposits can be very easily eliminated.
Useful advice
Frying pans are important appliances in the kitchen, and there must be at least a few for preparing different dishes so as not to fry potatoes and pancakes in one dish. Therefore, for each dish you need to use your pan so that you do not have to worry about cleaning it later.
