A saucepan is a cooking vessel with vertical sides about the same height as its diameter, used for simmering or boiling. They are most effective for reducing sauces and other liquids. Saucepans generally have one long handle compared to the two handles of other pots close to the sides of the pot for easy lifting.
Saucepans can be made of a variety of materials, like aluminum and stainless steel, and the cooking surface can have a non-stick coating, like Teflon or not. The presence of a heavy gauge at the base enables better heat distribution, it also reduces sticking and burning.
- Using Aluminum Foil
- Baking Soda
You can increase the strength of your dish-washing liquid. Try adding 2 tablespoons baking soda to the usual amount of liquid you use, watch the magic that ensues.
If your food gets burnt, place the pan in the freezer for a couple of hours. When the burned food becomes frozen, it will be easier to remove.
Ketchup has a good amount of vinegar in it and so can be used to remove those dark tarnishes that rests on a pan after prolonged use especially the ones made of copper. Coat the surface with a thin layer of the condiment. Let it sit for five to thirty minutes. Rinse the pan and dry immediately.
Make those dull pots and pans sparkle, inside and out. Just rub the cut side of half a lemon all over them and buff with a soft cloth.
- Hot Water Soak
Soak in hot water with a little dish-washing liquid, leave to sit for about thirty minutes, wash and rinse normally.