How to do it:
Generously sprinkle baking soda over the stained area.
Slowly pour distilled white vinegar over the baking soda—it will foam immediately.
Let the mixture bubble and work for 3–5 minutes.
Use a stiff nylon or soft-bristle brush to scrub away loosened debris.
Rinse well. For cast iron, dry immediately and re-season lightly if needed.
Note: Avoid this method on unseasoned or rust-prone cast iron unless you plan to re-season afterward.
3. Aluminum Baking Sheets: Lemon + Coarse Salt Scrub
Aluminum sheet pans are notorious for turning dark gray or black from repeated high-heat use. While this discoloration is harmless, it’s unsightly. Enter nature’s dynamic duo: lemon and salt—a mildly acidic, abrasive cleaner that brightens without scratching.
How to do it:
Cut a fresh lemon into thick slices (halves or quarters work well).
Dip the cut side into coarse salt (like kosher or sea salt)—it’ll cling to the juicy surface.
Use the lemon slice like a scrubber, rubbing in circular motions over stained areas. The citric acid breaks down residue while the salt provides gentle abrasion.
Once the pan looks brighter, wash it with warm, soapy water and dry thoroughly.
Bonus: This method also neutralizes odors and leaves a fresh citrus scent!
Final Tip: Prevention Is Half the Battle
To keep your bakeware looking newer longer:
Line aluminum sheets with parchment paper when roasting sugary or acidic foods.
Avoid using steel wool or harsh scouring pads—they can scratch surfaces and worsen staining over time.
Clean pans soon after use; letting food sit increases the chance of permanent discoloration.
With these simple, pantry-friendly methods, your baking pans can shine again—no magic required, just smart, natural cleaning. Happy baking (and scrubbing)!
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