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Blackened baking pans...

(16 Posts)
CanadianGran Sat 28-Jan-23 21:02:38

Do you scrub up your baking pans or sheets to looking like new every time, or do you have a few that are blackened? I have two baking sheets that I use for oven french fries, baking chicken, etc., that are dark with use. Some might say they are seasoned, others might say they need a scrub.

I tend to take them once or twice a year and put them in a garbage bag with some ammonia, leave them soak and hose them off outside. So curious, do you:

a) scrub them to spotless every time
b) wash them, but definitely leave a bit of baked on grease to darken
c) scrub them up once in a while
d) leave them forever dark and seasoned

I keep separate sheets for baking cakes and cookies, and roasting.

This photo is not my photo, but I have a few that look like this.

Doodledog Sat 28-Jan-23 21:24:32

I use non-stick ones that don't blacken, but if a stainless steel pan or dish gets burnt-on food stuck to it, I find that soaking it overnight with a dishwasher tablet in water (high enough to cover the stains) gets it clean.

My biggest challenge was a crock pot slow cooker inner pot (stoneware) that had really burnt on rice pudding in it. I was determined not to give up on it, and it took lots of elbow grease and Brillo Pads, but between us, Mr Dog and I got it clean enough to donate grin. By the time we'd sorted it, I was so fed up I wanted one with a non-stick coating and a timer, so I wouldn't forget and leave it on all night.

Oldnproud Sat 28-Jan-23 21:59:15

I am somewhere between b) and c).

My best tins are very well seasoned. I find that things often stick to shiny new ones, but I never have that problem once they have darkened.

BigBertha1 Sat 28-Jan-23 22:25:05

I just buy a few new ones now and again. Just about three Prestige ones from Amazon for 17.99.

dragonfly46 Sat 28-Jan-23 22:33:48

I have Yorkshire pudding tins which I never wash. A guest washed them once at it took ages to season them again so they produced perfect Yorkshires.

Doodledog Sat 28-Jan-23 22:35:11

Yes, I used to have a yorkshire tin that belonged to my MIL, but someone cleaned it and ruined it.

Shelflife Sat 28-Jan-23 23:11:25

I have two old loaf tins , that I wash but never scrub. They are very dark but clean - definitely seasoned! Cakes come out easily.

NotSpaghetti Sun 29-Jan-23 00:57:47

I have old bakeware. They are all seasoned. All well used.

Calendargirl Sun 29-Jan-23 08:21:05

My Yorkshire puddings tin was my grandma’s, she died before I was born, 70 years ago. It is black and bendy, one day it will give up the ghost, but the puddings come out easily.

Never been washed as far as I know.

MiniMoon Sun 29-Jan-23 09:54:38

My baking trays are well seasoned, perfect for oven chips etc. I have silicone baking sheets to use when I'm making scones, rock buns etc.

Esmay Sun 29-Jan-23 11:50:03

I'm not a domestic goddess , but when my pans get like this - I soak them in a strong mixture of Ariel overnight .

As there's no room in the galley kitchen to free up the sink -I put them outside in plastic bags having made a paste of the Ariel if the overnight soaking hasn't done the trick .

Recently , I've ditched a lot of old pans and try to use silicon or Pyrex .

grandtanteJE65 Sat 04-Feb-23 14:11:37

Mine are enamelled so I wash them in hot water after use.

They don't blacken like the old tin ones did.

The only trouble is that the makers of kitchen sinks have apparently no idea of the width of a modern oven, so I have to upend the baking tray or roasting tin sideways in the sink and juggle around a bit to wash it.

The makers or irons don't know the length of the average standard ironing-board either. The flex on the iron is alway just too short to reach all the way to where you need the iron most - the end of the board!

AreWeThereYet Sat 04-Feb-23 14:27:10

My baking trays are those 'granite-y' looking ones. Work really well for chips and things in the oven. Quick wipe down tor remove grease and they're done. Yorkshire pudding trays and cast iron skillet are old and well seasoned. Loaf tins are
Greenpan non-stick and work brilliantly.

The only trouble is that the makers of kitchen sinks have apparently no idea of the width of a modern oven,

That is so true - I was cursing after having my new kitchen for not getting a much bigger sink. I bought a plastic 'under-the-bed' box with a lid that my oven trays fit into and leave them to steep in there with some dish washing tablets.

ExperiencedNotOld Sat 04-Feb-23 14:41:25

Mine do get a bit blackened, but I replace them as needed. However, I’m in recovery from ankle surgery and for the past nine weeks my husband has been in charge of all things kitchen, and he’s very fond of Brillo pads, albeit he’s sulking as they’re now branded as Spontex rather than Brillo.
The upshot is that I’ll now be replacing all Pyrex dishes, all bakeware, all oven trays and probably the saucepans as well.
Meanwhile, every time partially mobile me tries to do anything out there, he files out to see what I’m doing… crack on, I say….

shysal Sat 04-Feb-23 15:09:30

I use enamel baking tins/trays, the black sort with white speckles. When I clean the oven with Oven Pride I put them in the big bag with the shelves and they come out sparkling.

Norah Sat 04-Feb-23 15:26:51

grandtanteJE65 The only trouble is that the makers of kitchen sinks have apparently no idea of the width of a modern oven, so I have to upend the baking tray or roasting tin sideways in the sink and juggle around a bit to wash it

Ancient homes have same problem.

My GP accomplished a new kitchen, sometime prior to their passing (maybe 1955 or so), thus we have a big very old kitchen.

They also accomplished a laundry room inside the trademan entrance at the side door. Laundry room has a huge old deep tub type sink - perfect for all trays, pans, roasters, bread dough bowls to soak clean.