When it comes to kitchen maintenance, one of the more challenging tasks is dealing with pans and saucepans that have accumulated a black crust or have become blackened due to direct flame or excessive cooking. Especially for non-stick or induction cookware, where aggressive scrubbing can damage the delicate surface, finding a gentle yet effective cleaning method is essential. Considering the investment in quality cookware, it’s important to handle them with care.
Here’s a simple and efficient technique to clean the back of your pans using common household items:
Using Salt for a Sparkling Clean
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