Q: I am gearing up for lots of holiday baking, but have noticed a residue on my cookware. Any secrets to starting my holiday baking season with clean cookware?
A: Throughout the year, cooking certain types of food, such as recipes with cheese, gravies, eggs or pie fillings, can leave baked-on residue or food stains on your favorite dishes. In addition to having “recipe residue,” your non-stick cookware can also be susceptible to stains from minerals in water or excessive heat.
If you are using glass or ceramic bakeware, try soaking them in a solution of liquid dishwashing soap, a tablespoon of baking soda and water. You can use a plastic scouring pad with a mild abrasive cleaner or baking soda, but be sure to avoid metal scouring pads as these may scratch the surface.
If you are using non-stick cookware, plan on re-conditioning the pan with cooking oil or shortening after a deep clean and before its next use. Fill the pan with a solution of one quart water + one quarter cup coffee pot cleaner OR three tablespoons of oxygen bleach. Heat to simmering for fifteen to twenty minutes. Then wash, rinse and dry as normal.
For pots and pans, make a solution from one quart of water + two to three tablespoons cream of tartar, lemon juice or vinegar. Fill the pan and boil for ten to fifteen minutes. After cooling, scour the pan lightly with a steel wool soap pad.
Happy baking!
Deep Cleaning Bakeware
About JoEllyn Argabright
