In this weekly feature, I share recipes and household tips & tricks that I probably should have learned in my youth, but didn’t bother to pay attention…. Or, alternately, just useful domestic information for the domestically disturbed.
So, in recent years, I finally learned to make a bad-ass beef stew. I’ll share that recipe some time, but for now, let’s focus on the problem I have almost every single time afterwards: a scorched pan due to the braising process. Don’t ask me why it goes poorly; all I know is that the final stew tastes fabulous.
You’ve got a steel pot and the oil’s left a layer of blackness that is so thin it seems a permanent new colour for the thing. Scrub all you like with basic soap and water – it laughs maniacally at your efforts and your aching wrists.
Voila! A solution that works!
I find the vinegar alone is usually enough, but the baking soda is good for the uber disasters. Household items, easily accessible, life made simpler. Ta-da!
Also note: any vinegar will do in a pinch. I’ve used both apple cider vinegar and malt vinegar when plain old white vinegar wasn’t available. Acid is acid, my dears. Half and half it, boil and let sit. All better!