15 Responses to “Removing Burnt Food – Tip”

1. Sheri Says:
   May 12th, 2009 at 12:40 pm

   Your tips are great! I’ll really be able to use the clean-pan tip1

   What about a tip that shows tamarind comparisons? How many teaspoons of tamarind concentrate equal a lemon-sized ball of tamarind, for example. And some tamarind blocks are so chunky!

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2. subha Says:
   May 12th, 2009 at 1:50 pm

   Hi girls

   These tips are truly fantastic and very easy to follow. Thanks so much. Do you have the tip to remove the browned and stubborn oil residue from the kadai? Your efforts are greatly appreciated.

   Thanks.

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   Raj Reply:
   May 12th, 2009 at 2:22 pm

   Subha, I would thing Hetal and Anuja’s tip of Baking soda and Vinegar will work on kadai too. Another product I have had success with is called “SOS” its soft wool pads with soap on it. Comes in a box (10 count) and you can find it in Target in the aisle that carrier kitchen/dishes cleaning products.

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   R Reply:
   May 15th, 2009 at 2:59 pm

   Even I need some tip on removing stubborn oil residue! I am sure many can use this!! Thanks.

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3. Raj Says:
   May 12th, 2009 at 2:18 pm

   This was a great tip – Do you have any tip on cleaning burnt/black residue on non-stick pans we use for making Dosa. It usually happens when I use lot of ghee to make dosa?

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4. RIZWANA Says:
   May 12th, 2009 at 2:43 pm

   fantastic….go green. thanks

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5. subha Says:
   May 14th, 2009 at 2:26 pm

   Thanks for the tip Raj. I’ll try it sometime with my kadai. For the dosa pan you slightly heat it and spinkle some table salt over it and rub nicely with thick cloth or paper towel. This can be used on the fresh burnt residue. Thanks once again.

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   Raj Reply:
   May 14th, 2009 at 2:29 pm

   Thanks Subha. Is table salt same as salt we use for cooking everyday?

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6. Harini Says:
   May 15th, 2009 at 4:17 pm

   Very good tip and ironically, just after seeing this tip I burnt my veggies. I used your method to remove the crust and everything floated away from the bottom and I din’t have to use my scrub.

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7. usha Says:
   May 29th, 2009 at 5:45 pm

   hi
   thanx for dis tip.can u plz tell me the tip for removing the brown residue on nonstick pans at the bottom.subha told for fresh burnt but i am asking for long back burnt on dosa pan and some other pans.

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8. Srini Says:
   June 9th, 2009 at 7:58 pm

   Can we use this same process to remove residue off gas ranges, especially the burnt stain with oil on top of it that really does not come off with “Easy off” etc.
   Thanks for help in advance

   Srini

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9. Chandan Says:
   July 30th, 2009 at 3:23 pm

   Subha mentioned above how to remove fresh stains from non-stick pans. Can someone tell me how to remove earlier brown-black residue/stains from non-stick pans?

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10. krss Says:
    October 23rd, 2009 at 4:47 pm

    If you dont have soda and vinegar at home.. the following method also works perfectly well.

    Fill the burnt bottom vessel with water. Just 3 – 4 inch depth of water is enough. Now boil the vessel for 6-8 mins depending on the burnt level. now using steel spatula/spoon edge remove the burnt food.

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11. Tia Says:
    March 14th, 2010 at 1:21 am

    Hey, I love your website..I am extremely addicted to it..
    I was wondering if you have any tips on cleaning burnt oil (that leaves a stain) on a Stainless Steel pot..I added oil to my SS pot (on high), and there was this big yellow stain that refuses to vanish..I tried everthing from baking soda to stainless steel scrub..nothing works !!..I read about Bar Keeper’s Cleaning products..What do you think of them?
    Also, I am interested in buying the cast iron pots (Rachel Ray) but I want to know if I can use them for Indian cooking..like curries, vegetables, dal..etc

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    hetal Reply:
    March 14th, 2010 at 4:36 pm

    Hi Tia,

    AJAX powder works really well for stainless steel and is pretty inexpensive. I have not used Bar Keeper’s but have heard that it is good as well. Either way, you still have to use a scrubber pad and a little arm strength .

    Cast iron is really good, but it takes a long time to heat up. It would be great for daals if you want to slow cook them for really good flavor.

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