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Better technique for scrubbing pans

Fine Cooking Issue 88

I just got a new pan and am trying to ward off any burned-on stains. In my experience, applying a damp sponge to a cleanser like Bon Ami or Bar Keepers Friend doesn’t work well. I’ve found that making a paste with the cleanser and scrubbing it on the pan with my finger is a more effective method. I think sponges absorb too much of the cleanser and don’t create enough friction.

Maryellen Driscoll, editor at large, None

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