Got a silly adulting question: how in the heck do you get burned sticky grease off metal nonstick pans? In previous lives I don’t remember this ever being an issue for me. I guess I either had a dishwasher, had different cookware or just was cooking much less in general?

But every time I roast anything, the residue does not seem to fully come off the pan. I’ve googled this, I’ve tried baking soda, vinegar, soaked them in boiling water with dish soap, etc. What am I doing wrong? Do I just need to use foil forever? I can’t switch back to glass pans, with some health stuff they’re now too heavy to be practical.

Edit to say: thanks everyone!!

  • memfree@beehaw.orgEnglish
    0·
    3 months ago

    Sorry to add this so late, but TV news just told me about an increase in “Teflon Flu”. Remembering you had non-stick pans, I wanted to find a link. In a quick check, the majority of the links seemed to come from somewhat suspicious sources such as NYPost and Daily Mail rather than a .gov or .edu.

    I’m not saying this is a legitimate thing, but if anyone wants a starting point, you could try here: https://www.womenshealthmag.com/health/a61623919/teflon-flu-symptoms/

    • PotentiallyApricots@beehaw.orgOPEnglish
      0·
      3 months ago

      Thanks. I’m generally a little skeptical of things like this, but I’m also skeptical of the materials used in pretty much everything these days, so. I’m currently on team nonstick because I moved and needed some pans under $10 that would make my food hot. So that was my main consideration. It definitely does sound like stainless is probably a better bet in the future though, if/when I ever get around to buying quality kitchen things.