The bottom of your pan or saucepan may acquire a blackened appearance due to exposure to gas or the formation of a dark crust from excessive cooking or spills. Exercise caution to avoid harming the coating of your non-stick or induction pan by refraining from aggressive scrubbing. Considering the cost of these pans, it would be unfortunate to cause damage.
To help you out, we will show you a handy tip for cleaning the back of a pan.
Salt to clean the back of a pan or saucepan
You can use salt in several ways to save the back of a frying pan. One method involves combining it with sugar, applying the mixture to the dampened area, spraying it with water, and allowing it to sit for a few minutes before gently scrubbing with a sponge.
Alternatively, salt can be utilized on its own, or white vinegar can be sprayed onto the affected area. After application, allow it to sit, carefully scrub, and rinse thoroughly. When cleaning the utensil, be sure to scrape effectively, taking care not to cause any scratches.
Last tip, soak a sponge in lukewarm water. immerse a sponge in lukewarm water, saturate it with a drop of detergent, and sprinkle fine salt on it. The next step is to simply rub the sponge to loosen any blackened residue on the pan and then rinse it thoroughly.
Source: Foody Bloger
