Comments on: How to Clean Non-Stick Pans

By: Ad M

Ad M — Sat, 22 Oct 2011 18:55:31 +0000

Wow, it worked! I was ready to throw out the pan but now it’s like brand new! Thanks slot )))

By: KO

KO — Mon, 27 Dec 2010 21:19:50 +0000

Filled the bottom of the pan with water, added white vinegar, covered when it came to a boil. Let it go for about ten minutes, and the sticky, caked on mess that was on the bottom is gone! This is a rather new pan, Cuisinart’s “green” eco-friendly non-stick line they came out with a few years ago. I was ready to toss the pan. What struck me was when it came to a boil, it was the “problem” areas that bubbled up the most. Great tip!

By: Tmaes

Tmaes — Tue, 02 Mar 2010 00:34:43 +0000

NEVER EVER use cooking spray on non-stick pans. Never.

By: Harold

Harold — Sat, 16 Jan 2010 16:48:42 +0000

I tried to remove food residue with Liquid Cascade. Now I have a white residue that resists all attempts to scrub off. a 1/3 solution of white vinegar did nothing. I’m going out to buy more – we’ll see what 100% vinegar does. Any other ideas?

By: Larry

Larry — Sat, 15 Aug 2009 23:36:14 +0000

Boil water inside the pan to be cleaned, this will get the pan temp. over 200 degrees, pour water out, turn pan upside down, spray with oven cleaner (follow directions on can) wait, scrub, repeat if necessary. Finish by washing inside and out with hot soapy water.

By: Allie

Allie — Thu, 04 Jun 2009 19:28:22 +0000

I have been using Pam on my electric griddle and after a while it sticks and builds up on the nonstick surface. I have tried everything I know and I can’t get it all off. Any suggestions?

By: Vasanti

Vasanti — Mon, 09 Mar 2009 02:59:41 +0000

I don’t have a tip, but I have tried these methods and am still not able to get grease off the non-stick shallow skillet. Please recommend a solution. Thanks.

By: Paulette

Paulette — Fri, 09 Jan 2009 16:00:49 +0000

Ann Davis’ “hot pan, cold oil” tip above is right on! But I cook in a restaurant where other people screw up expensive pots & pans. Simmering water with a little dishwasher detergent (Cascade!) cleans up burnt-on food very well. Re-season the pan per mfg. instructions after. For the outsides of aluminum pans: simmer in. 1 TBSP. Cream of Tartar per qt. of water. If it’s stainless steel, or porcelain enamel over cast iron (Le Creuset), use oven cleaner (the kind WITH fumes.)

By: Scott

Scott — Sat, 23 Aug 2008 22:49:49 +0000

I have a Woll pan, the coating is a non-stick, not the normal affair, developed by NASA – layered on, you know, that sort. Now after 3 years use a fat residue has built up and proven to resist all attempts to remove it, the pan was sticking every time. I’ve just discovered that Kleeneze Ovenmate does the trick, you paste it on, wait 3 hours then wash off. Took about 3 applications but now my pan works like new.

By: Ivy

Ivy — Sun, 20 Apr 2008 19:40:16 +0000

Once in a while I get food REALLY burned into a pot or pan, either non-stick or regular. The last resort is to use thermal shock: put about a half inch of water in the pan & put it on high heat JUST until the water is boiled away, then pour ice-cold water in the pan. Between the steam of the boiling water and the ice water will usually dislodge the charred remains of food, which can then be washed out. This cure may require 2 or 3 repeats to get it all. If this fails, it’s time for a hammer & chisel, dynamite or just go out and buy a new pan… and learn to cook!