Submitted by birdsRMyBestFriends t3_zzwh02 in LifeProTips
Sauteing onions in a pan with browned bits of meat will let you get the meaty flavor into the onions, and naturally clean up your pan.
You can also make sauces using acidic ingredients like vinegar, wine, lemon juice, and tomatoes. Just sauteé for a few minutes while scraping the bottom of the pan lightly and you'll have a tasty addition to your meal while cleaning your pan.
Grated caerot will do the same trick as well. You're basically deglazing the pan using the residual water in the veg you put in. A slug of wine or spirits works better though
Other than "you should absolutely make delicious sauce whenever you have caramelized protein": cleaning cooking utensils is simple and should be easy.
Ideally, don't buy nonstick pans, stick with stainless steel pans and pots. Scoop out soft residue with a kitchen towel and compost, try a hard plastic scrub for somewhat stuck residues but for anything harder, go with a copper wire brush. Copper won't scratch steel but is hard enough to get even the most severely burnt in residue out in minutes.
Lather with a bit of soap last, when the cookware is clean, let sit for a minute and then rinse off.
Thanks! I should get a copper brush.
It's a game changer. I used to hate cleaning the dishes, and now I still hate doing that, but it is so much quicker and efficient ;)
burns sauce
Dammit!
Stainless if I'm going to be making a sauce in it. Carbon steel for everything else - be it pan or wok
If you have a hard to clean pan with meat fond on it, yes you can definitely pick that flavor up into onions or a sauce and sometimes with the added benefit of making scrubbing easier later.
If your only goal is to easily release the stuck on bits, no need to waste food to do it. Yesterday I had a stainless steel pan with difficult bits, and I simply filled with some water and returned to the stove. Once the water starts to boil, turn the heat off and clean the pan whenever you want.
Stainless steel wool works very well and easily outlasts copper by years.
My nan makes gravy from the bottom of the roasting dish when cooking roast lamb. Just add flour, salt, pepper and the water left over from cooked peas and cabbage.
That sounds like a delicious recipe
or melt it down into an onion (noggin) basher in your kiln.
And often scratches the pans.
This is just deglazing.
Yeah it is, but I thought there might be people who aren't familiar with the term or process and could use the information.
I'm glad you know how to deglaze, it's a great technique!
Using the pans scratches them. ours are still in daily use and not showing any signs of wear, beyond a few scratches.
Ever since I started, cleanup has been so much easier!
We bought a 15” carbon steel pan about a year ago and cook almost exclusively in it. It was worth the money.
15 is pretty massive. I have an 8 and a 10 and that seems good enough. No idea what I would even do with a 15" pan.
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