Ever wondered why your pots and pans feel sticky, even after a vigorous clean? Well, it’s more common than people think – fats and oils used for cooking break down at high temperatures, turning into a tacky film. To successfully clean your cookware, you’ll need a little more than elbow grease. Fortunately, you’ll find out more below.
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The culprits
Many of us use fats, oils and cooking sprays while we cook and bake. These break down at high temperatures and start turning into a sticky residue. Paired with steam, splatters, starchy foods, and detergents that aren’t fully rinsed away, that sticky residue turns into a full-blown, stubborn film that coats every surface it can. And we mean every surface: from high-quality stainless steel to glass, plastic and metal handles, nothing is safe.
How to remove sticky films from all cookware
Even after a good hot soak and scrub, if you’re about to give up on that sticky cookware you inherited from your gran, try this method first:
1. Bar Keeper’s Friend
Bar Keeper’s Friend is a heavy-duty oxalic acid-based cleaner, popular in the United States. If you can’t find it in your local grocery store, opt for Vim, The Pink Stuff Paste or Chemco.
- In a small, plastic container, make a paste with some Bar Keeper’s Friend and water.
- Using a brush or gloved hand, spread this paste all over the sticky areas of your cookware. Let it sit for 3 to 5 minutes.
- Use a soft sponge and gently scrub the area in circular motions.
- Rinse with warm water. Repeat as needed.
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2. Bicarbonate of soda
For stubborn residues or tricky places like rivets, rims, and other hardware, bicarbonate of soda is your best bet.
- Combine 1 tablespoon of bicarbonate of soda, 1 tablespoon of salt and 1 teaspoon of hot water in a small, plastic container.
- Apply the paste to the sticky areas of the cookware. Let this sit for about 5 minutes.
- Use a soft-bristled toothbrush to gently scrub the paste.
- Rinse clean with warm water. Repeat as needed.
How to prevent the dreaded sticky residue
One obvious answer is to try to avoid the culprits while cooking, but that’s a tough ask. Instead, clean your cookware in hot, soapy water as soon as possible. Avoid soaking them in water; this only causes the oil or fat to spread to other areas rather than breaking them down. Get rid of that mild dish soap when tackling sticky residue – only specially formulated dish soap will break down the baked-on grease.
Compiled by Annemieke van Nieuwkerk
First published on Food and Home
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