How to remove the black dirt behind the pot

The stubborn black scale at the bottom of the cookware can be removed by methods such as baking soda paste, soaking in white vinegar, citric acid solution, specialized cleaning agents, or physical polishing. Black scale is mainly formed by food carbonization, oil oxidation, or metal corrosion, and long-term accumulation may affect thermal conductivity and breed bacteria.

1. Baking Soda Paste

Mix baking soda and water into a paste and apply it to the burnt area. After letting it sit, use a soft cloth to scrub it. Baking soda, with its weak alkalinity, can decompose grease and carbides, making it suitable for enamel or stainless steel pots. Avoid using it for aluminum pots to prevent surface oxidation. Stubborn stains can be treated repeatedly and need to be thoroughly rinsed after cleaning.

2. Soaking in White Vinegar

Boil white vinegar and water in a 1:1 ratio, then turn off the heat and soak the pot until it cools down. Acetic acid can dissolve calcified deposits and mild rust, making it particularly effective for iron pots. After soaking, the cast iron pot should be immediately dried and coated with oil for curing to prevent acetic acid from corroding the metal layer.

3. Citric acid solution

Dissolve the citric acid powder in 60 ℃ warm water, soak the bottom of the pot for half an hour, and then scrub. Citric acid has a reducing effect on the oxide layer of stainless steel pots, which can restore their metallic luster. This method is environmentally friendly and residue free, but excessive concentration may damage the coated cookware.

4. Special cleaning agent

Choose a paste like cleaning agent containing sodium bicarbonate or surfactant, and gently wipe it with steel wool. This type of product is designed for severe burnt stains, and gloves should be worn to maintain ventilation during use. Non stick pans require the use of specialized cleaning agents without abrasive particles.

5. Physical polishing

For stubborn carbon deposits in pig iron or carbon steel pots, fine sandpaper or diamond sponge can be used to gently polish them. After polishing, it is necessary to boil the pot again for maintenance to form an oil film protective layer. This method will wear down the pot body and should not be used more than twice a year.

Avoid burning empty cookware in daily use. After cooking, rinse with hot water while it is still hot to reduce dirt accumulation. Thoroughly clean the bottom of the pot once a month, and dry and oil cast iron pots after cleaning. If black scale is accompanied by a pungent odor or deep corrosion, it is recommended to replace the pot with a new one to ensure food safety. Different materials of cookware should be cleaned using matching methods, and the maintenance guidelines in the manual should be retained as a reference.