Stained baking pans
by
Debbie
+5
Is it better to try to remove stains from baking pans or leave them stained ? I have heard that leaving them stained actually produces better baked goods. Any advice/experience out there in Hometalk-land?
depends on material it is made of, I always remove from stainless steel, leave on stonewear pans and get off what you can without scratching on aluminum
Totally agree with this differentiation!
When mine get too bad I start using foil lined for food and parchment paper for baked goods. I don't like to scrub too hard on my pans, I want them to be usable for a long time. They get baked on gook too quickly and I can't be replacing them all the time.
See the area around the silver area? I would take a metal spatula and scrape it after a good soaking, then wash and season. I would use your pan in a heartbeat. I purposely purchased a darken, used baking sheet at a garage sales. Why? , because it was grandma's favorite, the one she used the most. I washed it , then oil the pan and leave it. It's called seasoning. Just the same as you would do with a cast iron frying pan. Enjoy your pan and don't worry the way it looks. I am 71 years of age and have baked many, many years.
I always scrape burnt food off with a plastic spatula before washing in warm sudsy water. Then just towel dry and I don't worry about the stains. I was always told the stains are baked in "love".
Baking Soda? Peroxide? Let set
If it really bothers you, soak with automatic dishwasher detergent and hot water or spray with oven cleaner and leave in the sun in a black garbage bag. BUT if there is any "no stick" coating these methods will completely destroy them. Normally I would just clean with a no scratch SOS pads and use liners. I love the new silicone liners.
When self cleaning my oven I will put broiler pans,cookie sheet pans,roasting racks etc. in oven while it cleans. They come out spotless.