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What’s the best way to clean burned on remnants from a stainless steel skillet?

Ask Me Anything (Office Hours)

Dan Marek - Ask Me Anything (Office Hours)

Recorded

This event was on May 9, 2023

Join Chef Dan Marek in his virtual office as he welcomes all of your questions. This event was created for you and we encourage you to Ask Anything – from cooking techniques to course-specific questions, to how to turn your cooking passion into profit or simply hearing the perspective of a professional chef, Chef Dan is ready to answer them all.

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Question

Robert Miller

What’s the best way to clean burned on remnants from a stainless steel skillet?

Answer

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.

Dan Marek

Director of Plant-Based Culinary & Dev

*Dan Marek* is a chef educator who has been teaching vegan and vegetarian cooking for over 15 years. At Rouxbe, he is our Director of Plant-Based Culinary and Development where he helps develop content, classes and builds courses for many of our partners. Dan is a board member of Slow Food Austin, the Institute of Child Nutrition, and Conscious Capitalism. He has earned his BA in Journalism from the Walter Cronkite School of Journalism at Arizona State University and holds certificates in Nutrition from Cornell University. Prior to his role with Rouxbe, Dan worked with Whole Kids Foundation training teachers and food service at schools across the country on nutrition and culinary best practices. He also worked as a Healthy Eating Educator at Whole Foods Market’s flagship store in Austin, TX, was a personal chef for some of Austin’s elite business people, taught classes in culinary techniques at Austin Community College, The Natural Epicurean, and Le Cordon Bleu. Dan also regularly volunteers cooking or speaking about nutrition for the Michael & Susan Dell Foundation, Marathon Kids, Health Alliance for Austin Musicians, and the Ronald McDonald House Charities of Austin and Central Texas.