I have been using the same pans since 1994. Yes, they are old and scruffy, but we rub along well together. Last year I decided I needed to expand my pot and pan collection to get a few specialty pans (read single use and fairly expensive). Did specialty pans improve my recipes? Not really, in fact there was a pretty steep learning curve to using pans made from different materials than my old set. On the upside, I got a lesson in how to remove burned food from pans! I used the method that Barb from Frugal {local} Kitchen details. Not that I think you all will ever be in this situation, but just in case…here is how to use baking soda to remove burned food from pans.
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Carol says
Wonderful tip! I do not wish to ever need it but it would surely come in handy. Thanks for sharing!