As careful as we try to watch pots in the kitchen and as diligent as we stir sometimes a scorched or burnt pot just happens. Usually it happens to us when a pot of beans is left to boil as we watch from afar. After working in the office or sealing soup sometimes the beans are forgotten too long and they run out of water. Then they leave really really ugly black scorched pots.
Sometimes we’ll get pots that are not quite so black when we cook Tekoa Split Pea or Nebuchadnezzar Zesty Split Pea. You have to stir the pot often with peas to keep the soups from scorching. If the soups do scorch however there are a few methods to remove those stubborn marks.
Method 1 (lightly scorched pans)
The first thing you can try is to simply boil the pot then let it sit. After the water cools down the burnt food and the stains should wipe right out. You can also add 1/4 of white vinegar before you boil the water to remove excessive scorch parks.
Method 2 (really burnt pans)
After you have tried method 1 it is time to bust out the white vinegar and baking soda. Pour just enough white vinegar into the pot to cover the bottom of the pan and let it sit for 60 seconds. Then add baking soda – usually we add 2 tablespoons. After the fizzing has subsided a bit pull out a soft scrubber and put some elbow grease into the marks.
The second method has always worked for our pans. If the scorch marks don’t come out at first try to make a baking soda vinegar paste.