— Robert Miller

The best way to be able to do that, uh, that I always use, um, is I will put the skillet back on the burner with enough water to coat the bottom or the burned area and bring it to a slight boil. Um, once you do that, it'll start to help release a lot of the product that's stuck to the pan. Um, and I actually have like a little plastic scraper that I use to be able to get it off and it comes off like that. Um, I don't even get it to a boil. As soon as it starts to heat up a little bit, it starts to release off the bottom of the pan. You're basically doing like a de glazing almost, right? So you're basically getting a lot of water and a lot of moisture to get into those little burnt, um, you know, remnants and be able to take those bottoms off from that stainless steel. Um, I wouldn't do the same thing in like a skillet or something like that. It's a different thing. You want to be able to keep some of the, the, the flavors on that as well.