If your non‑stick pan’s edges are stuck with dark grease, a simple baking soda paste can rescue it—no harsh scrubs needed. Just mix three parts baking soda with one part water until it turns into a thick, toothpaste‑like paste, spread it on the rim, let sit for a few minutes, then wipe with a soft sponge.
The paste feels silky, not gritty, and even the smallest amount of pressure won’t scratch the coating. Grab a 1‑lb jar of Arm & Hammer baking soda, which usually costs around ₹70, and keep it in your pantry for quick fixes.
When the grease is baked on, a gentle simmer in a solution of one part white vinegar to three parts water works wonders. Pour enough into the pan to cover the edges, let it bubble for ten minutes, then wipe clean with a damp cloth; the acidity dissolves baked‑on grime from within.
For the toughest buildup, combine the two methods: add a splash of vinegar to the baking soda paste, let the fizz fizz for 15–30 minutes, then scrub lightly with a sponge and rinse.
Prevention is just as important as the cleanup. Skip aerosol cooking sprays, keep your heat on low or medium, wipe the pan after every use, and use silicone or wooden utensils to avoid scratching the non‑stick layer.
Grab that jar of Arm & Hammer baking soda for ₹70 and stash it under your sink. Next time you spot that stubborn ring, whip up the paste and watch the grime melt away. Give it a try—your pan, and your budget, will thank you.