Stainless steel pans are popular for being a durable piece of cookware, but they can be a nightmare to clean.

Steel pans become burnt when food, particularly foods with sugars, oils, or proteins, sticks to the surface and then gets overheated.

However, one simple job can keep your stainless steel pans looking great and functioning well for years without being caked in blackened and burnt food residue.

That’s according to KitchenAid, who recommend deglazing your pan with water and baking soda to clean off these marks.

If you don't deglaze the pan after cooking, the residue left behind from searing or frying can burn. This is especially true when you cook meat or vegetables at high heat, and then leave the browned bits in the pan without adding liquid to loosen them.

According to the experts, deglazing combines the power of heat and abrasion to remove burns from pots and pans and can work for nearly any material.

To begin deglazing your stainless steel pan, start by removing any loose debris or food, then place the pot on the stove on a low heat setting.

Add one cup water to the pot and bring to a boil. As the water heats, use a wooden spatula to scrape or ‘deglaze’ the bottom and sides of the pot.

Pour the boiled water into the sink. Without drying the pot, sprinkle a generous amount of baking soda into the pan and let it cool.

Once cool, scrub the pot thoroughly with a wet bristle brush or scouring sponge. Wash and dry the pot as you normally would.

The experts added that when cleaning stainless steel, it’s best to “keep things simple”.

“Citrus-based cleaners and vinegar-based products can cause damage, so the deglazing method can help you use heat to your advantage. Remember to check your manufacturer’s guide for the most accurate cleaning tips and to make sure the cleaning agent of your choice will not damage your cookware.”

How to prevent burnt stainless steel pans

To prevent your stainless steel pans from burning, here are a few tips:

Control heat

Use medium to medium-high heat for most cooking, and avoid using extremely high temperatures, especially when preheating an empty pan.

Use enough fat

Make sure to use adequate oil, butter, or another fat when cooking to create a barrier between the food and the pan.

building up and becoming burnt over time.

Avoid overcrowding

When cooking items like meat, don’t overcrowd the pan, as this can trap steam and cause the food to stick and burn.

Deglaze the pan

After cooking, use a little liquid and baking soda to deglaze the pan and prevent the burnt food from sticking.

Proper cleaning

Regular cleaning after each use can prevent food residue from.