Burnt pan!

[Hilary B]

If the food is fully burnt on, any non-stick coating will already be destroyed.
When I've burned things on un-non-stick stuff, I reckon it burns off better than any scrubbing. 'Baked' for a while, the stuff gets so dry it flakes off.
It is natural to assume that water is the best 'remover' but sometimes the slight trace of water is part of the 'sticking on' of food.

[Rocketron]

Coca Cola (other brands are available) overnight, then wash as normal.

[lizzylemon]

stainless steel pans = bicarbo or baking soda with a touch of water to make it fizz and heat up the water until boiling. Cool down to 'as hot as you can bear it' and use a metal scourer(sp)

Non stick - vinegar brought up to boil (stinks so open windows and shut doors to rest of house) and allow to cool. Normal sponge to wipe out
Tomato sauce, a nice thick layer, again bring to the boil and allow to cool down
Lemon juice (jiffy stuff is cheap) and bring to boil (also excellent de-lime scaler for kettles just dilute with some water, boil and leave for as long as possible i do mine over night, and rise x 2 before using for a cuppa)

[geoff]

I have spent most of my working life in the food manufacturing or catering industry. Try this, if it doesn't work, forget it

Put cold water into the pan
Add about 5% (5 parts plus 95 water) of sodium hydroxide, aka caustic soda
If you can't get hold of that, squirt in a helluva lot of oven cleaner
Bring to the boil and simmer for a few minutes
Leave overnight to cool and soak
Next morning scrub off with a scourer and rinse with plenty of hot water

Warning! Sodium hydroxide is corrosive. Wear gloves, keep it away from eyes, skin, children and pets

[HeyWayne]

We've got Anolon pans and I've burned chutney in ours before. Leave it to soak in boiling hot water and washing up liquid. Do not use a scourer, or anything abrasive. Just a stiff washing up brush, some elbow grease and a little patience. Worked on ours.

Was just looking them up as I'm sure they have a lifetime guarantee - but not sure what's covered.

Anyways, during my search, I found our set - not sure we paid this, but even then, I don't think it's a bad price:

Anolon Professional Hard Anodised Cookware Saucepan Set, 5 Piece: Amazon.co.uk: Kitchen & Home

[bluebex111]

Ha thats just the set we have too. Right there is still a crater at the bottom of the pan even though i have soaked and re-boiled and elbow grease-ed it. Going to try the boiling water and washing up liquid now and if that fails the coca-cola is coming out. If still no joy I'll try and break the news gently to the OH. Its been hard hiding the pan for the last week!

[mcsee]

My mother would always simmer Rhubarb in anything she burnt on that was hard too get off, so why not try it as will save the elbow grease.

It always worked for her. lol.

[Hilary B]

Hate to say this but the 'crater' may be a hole in the non-stick lining, in which case, I don't know whether you can get pans re-non-sticked.......

[mrdinkle]

If anything gets burnt to the bottom of a pan it is generally the missus' fault. Anyhoo, I digress. My mum's tip that always works for me is; A sprinkle of washing powder in some water - leave it for a few hours or even overnight and it should lift like magic.

I presume (as mentioned by others) that this is ok for stainless steel but no good for anything coated.

[rustylady]

I gave up on "non stick" coated saucepans several years ago. I never found any that were truly non-stick, and if anything burned in them it seemed to destroy the non stick coating. I got myself some good quality stainless steel pans and they clean up a treat. Also food doesn't stick to them unless you really burn it. (Which I have done on occasion)

[teakdesk]

My understanding of these Hard Anodised aluminium pans is that the surface can be ruined by the acid in tomatoes so I don't think rhubarb or other acidic treatments are recommended.

Hard anodising is not a coating that sits on the surface of the aluminium (like non-stick) but is a chemical change that is processed into the surface of the aluminium.

If the pan is now clean except for residual food stuck to the pan I would just use it normally and in a few weeks the pan will have cleaned itself.