While using the frying pan, you will be worried about burning. If it gets scorched, it won’t come off even if you wash it with a sponge. If you rub it forcibly, it may damage the frying pan, and many people may wonder what to do about it.
Therefore, this time, we will introduce how to remove the scorching of the frying pan by material. Please try it before buying a new frying pan.
Have you ever tried to remove char from a frying pan? If so, you know that it can be a frustrating experience – the charred bits just won’t come off no matter how hard you try. This article will show you a simple technique for removing char from a frying pan using heat and a scrubber.
Depends on the material!
Burning in a frying pan is when ingredients and seasonings are strongly heated, carbonized, and sticky. It is caused by low oil, overheating on high heat, or overheating for a long time.
The troublesome part of charring is that it becomes hard by carbonization and cannot be removed by just rubbing it with a sponge.
To remove the char, you need to remove it with the power of detergent or rub it off with physical force, but how to deal with it depends on the material of the frying pan.
Frying pan materials can be divided into four main types:
- Teflon processing
- Stainless steel
Teflon processing, stainless steel, and titanium have the same method of removing charcoal, so that I will introduce them all together this time. Aluminum and iron have different ways of removing burns, so that I will explain them in order.
From Stainless Steel
Frying pans are resistant to scorching, but they may scorch when cooking over high heat.
First, put water in a frying pan, boil it, leave it overnight, and then wash it with a sponge. If the Teflon is adequate and the burn is not intense, you can easily remove the burn with this alone.
However, the charred formed by peeling off the Teflon processing is stubbornly stuck, so use “baking soda” to remove it. Baking soda has an alkaline property, neutralizing the charring and making it easier to remove.
what to prepare
- Baking soda
(1)Add enough water to cover the charcoal.
Add enough water to cover the char. Even if only the bottom is charred, add it to a height of about 3 cm, so it does not evaporate.
(2) Add baking soda and dissolve.
Dissolve 1-2 tablespoons of baking soda in water in a frying pan. Be careful not to add too much, as the effect will not change even if you add too much.
(3) Let it cool, and then rub it with a sponge.
When the baking soda water cools down, rub it off with a sponge. You can use the same method with baking soda to remove burns from stainless steel and titanium pans.
Made of aluminum
Aluminum frying pans cannot use “baking soda” like Teflon-processed frying pans. It is because aluminum discolors when exposed to alkaline baking soda.
Therefore, when removing the char from an aluminum frying pan, it is essential to add water to bring it to a boil and leave it overnight to scrub it. At this time, if you put the onion skin together with water and bring it to a boil, it will quickly remove the charcoal.
However, there may be stubborn burns that cannot be removed by simply boiling water. In that case, try to scrape just the charred areas physically.
For example, you can rub it with a turtle’s forehead or with a cleanser such as “Ziff.” If you rub it with a scrubbing brush or cleanser to the point where it is not burnt, it will be scratched, and it will be easier to burn, so please rub only the burnt part with a pinpoint.
Made of Iron
Compared to frying pans made of other materials, iron frying pans are more likely to be stubbornly charred, so it requires a little more power to remove the charring.
- First, perform “empty firing.” Heat the frying pan over high heat until it is no more prolonged smoking and carbonizes the char.
- After that, soak it in water and rub it firmly with a metal spatula or a metal scrubbing brush to remove the stubborn char. If that doesn’t work, apply a small amount of cleanser such as “Ziff,” and it will come off well.
5 points to prevent burning of the frying pan
I’ve introduced some ways to remove burns from a frying pan, but it doesn’t take extra effort if you can’t burn it in the first place.
Here are some things you can do to prevent the frying pan from burning.
(1) Do not cook over high heat
As with any frying pan, do not overheat while cooking. If the heat is too intense, the coating of the Teflon-coated frying pan will peel off easily, making it easy to burn.
(2) Oil before cooking
If you apply oil in advance and heat it lightly, it will be less likely to burn. If there is insufficient oil, the ingredients and seasonings will stick to the bottom and cause burns, so be careful.
(3) Do not damage the bottom of the frying pan
If the frying pan is scratched, the food will stick and cause burns. Do not use iron scrubbers or cleansers, except for iron frying pans.
(4) Irregularize iron and aluminum with oil.
Iron and aluminum frying pans need to be oiled before purchase and use. Put a lot of oil in a frying pan and heat it over medium heat for 2-3 minutes, then discard the oil. When cooking, use as it is, and when storing, lightly wipe off the oil with kitchen paper.
(5) Make the stainless steel frying pan hot enough.
Make sure the stainless steel pan is hot enough before cooking. Heat over medium heat for 3 to 4 minutes, drop water droplets, turn off the heat when it reaches a temperature where water droplets roll, and let it cool down on a wet cloth. Doing this before cooking will prevent it from burning.
Clean the frying pan and use it
The method of removing charcoal differs depending on the material of the frying pan. To keep the frying pan for a long time, take care of it according to the material of the frying pan.
If you get stubbornly charred, try the methods presented in this article. Enjoy cooking without worrying about burning the frying pan.