Tricks for cleaning the pans
Pans are tools that are now part of everyday life and are used in the kitchen. These tools have undergone numerous changes over the years, to the point of changing the method of heating, i.e., passing from fire to electromagnetic induction.
Many of these lose many of their properties due to wear and poor cleaning, and for this, it is useful to know some tricks to clean the pans well.
It should be known that while not losing a pan’s various properties, it should never be put under cold water as soon as it is cooked. A boiling pan under a cold jet of water tends to lose its non-stick qualities. Furthermore, scraping the pans with an abrasive sponge eliminates the external coating, causing the food to stick and overcook the same, and it is advisable to rub them with a soft one and use substances that act on the dirt.
By making a good mixture of water and baking soda, you will clean each element with the utmost care. You have to pour some powder of the ingredient into it, where then you have to add the liquid substance and leave it on for about a couple of hours. Then the pan must be cleaned with a soft sponge, and all encrustations will disappear very easily.
If the element is very encrusted, it must be filled with water and brought to a boil. Subsequently, a spoonful of baking soda must be added together with half a glass of vinegar. You must leave the mixture on the stove for about 10 minutes, after which you must wait for it to cool and wash it thoroughly.
If the pots are excessively greasy, they must be filled with hot water and placed on the stove once they are cold. It must be brought to a boil for about 5 minutes. Thanks to the heat, all the dirt and residues of the dishes, together with the fat, will detach from the surface, and it will be easier to remove them later. For washing, you can use simple dish soap and a sponge.
If the pan is not perfectly non-stick and wants to prevent the dirt from sticking, you can use another trick. You can heat it on the stove, and then you can put the salt inside it. As soon as it darkens, you have to remove it, and you have to pass a dry cloth. At this point, you can continue cooking.
