Q: Chef, I used a stainless steel pan to make bacon last weekend, and ended up with perfect bacon but a grimed up pan. All the scrubbing in the world doesn’t seem to remove the scorch marks. Any suggestions?
A: Congratulations on the bacon, and never fear, your pan is not for lost. I am a big fan of Bar Keepers Friend, this is what I use whenever there’s caked up grease or burned food clinging to my cookware. All you need to do is mix it with some water to make a paste, and then apply the paste to any discoloration on the pan. Works like a charm, and with very little effort. It’s also recommended by All-Clad, Viking and Calphalon, and you can’t beat those endorsements.
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