Baking soda, vinegar, and coarse salt can lift even the most stubborn burnt‑on mess from your stainless‑steel skillet in just a handful of minutes.
The magic lies in their chemistry: baking soda’s mild alkalinity loosens grease, vinegar’s acidity dissolves mineral buildup, and salt’s gentle abrasiveness scrubs away residue without scratching.
Start by dusting a generous layer of baking soda over the scorched area, then add a few drops of water to form a loose paste. Pour a cup of white vinegar, turn the stove to a gentle simmer, and let the fizzing reaction work while heat softens the grime. After a few minutes, turn off the heat, sprinkle coarse salt, and scrub with a sponge.
For those deep‑set burns, mix a thick paste—three parts baking soda to one part water—spread it on the worst spots, let it sit 15–20 minutes, then repeat the vinegar‑and‑salt step.
Non‑stick pans need extra care: avoid the acidic vinegar if the coating is delicate, and always let the pan cool slightly before adding liquid to prevent warping.
Finally, rinse thoroughly; any residual baking soda can leave a gritty film if left behind. Try this hack next time your skillet looks like a charcoal grill, and watch how quickly the burnt‑on film disappears.