Many of us scour the internet for quick and easy recipes to save time, yet we often forget about the cleanup. It’s common for the scrubbing to take longer than the cooking, and — even worse — it often happens later in the evening when you’re already tired and would desperately love to be doing…
Take Your Cue From TV Chefs
If you’re a fan of TV cooking shows, you’ve probably seen chefs deglaze a pan. Essentially, after searing meat or vegetables, they add a splash of liquid — such as wine, water, or stock — and stir it around to loosen the flavorful bits stuck to the bottom, incorporating them into a sauce. As long as the food is merely browned-on (meaning it looks like a thin, glazed coating rather than a black char), this is a great technique to add to your cooking repertoire.
However, if the meal is over or the food is genuinely burnt — leaving behind a scorched, bitter-smelling crust — you can use that same technique for cleanup instead. While the pan is still hot, add a splash or two of water and let it come to a boil. Use a stiff nylon or wooden spatula to scrape the surface. Most of the residue will lift as the boiling water creates a layer of steam between the food and the metal. This assault breaks the bond with the pan’s surface, allowing you to easily rinse away the loosened debris after just a few moments.
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The Job Won’t Be Finished Yet
To be clear, the pan won’t be completely clean at this point. You’ll still need to give it a hand-wash or run it through the dishwasher, depending on the finish. But this method is far gentler on your cookware than scouring pads or abrasive cleansers, saving both your arm strength and your evening.
