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Clean immediately after cooking when possible to prevent deep burns.
Store aluminum foil scrubbers separately and reuse until worn out.
Keep baking soda in an easy-access container near your cleaning supplies—it’s your best friend for kitchen messes.
Variations:
Add a few drops of vinegar to the baking soda for extra fizz and power on tougher spots.
For cast iron pans, skip the foil and use coarse salt with baking soda to avoid damaging the seasoning.
Use boiling water and dish soap first to loosen heavy buildup before applying the baking soda paste.
FAQ:
Q: Will this scratch my pan?
A: No—aluminum foil is gentler than steel wool and safe for most stainless steel and non-coated pans. Avoid using it on nonstick or ceramic-coated surfaces.
Q: Can I use this on the outside of the pan too?
A: Yes! It works great on burnt bottoms and sides—just follow the same method.
Q: How often should I deep-clean my pans this way?
A: Only when they’re burnt or scorched. For regular cleaning, warm water and dish soap are enough.
Q: What if the burn is very deep or blackened?
A: Repeat the process or boil a mix of vinegar and water in the pan first, then scrub with baking soda and foil.
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