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Baking sheets are indispensable tools in any kitchen. These versatile pans can handle everything from roasting chicken, fish, and vegetables to baking bread, cakes, and pizzas. While using them is straightforward, ensuring they remain spotless after each use can be challenging. To uncover the most effective cleaning techniques and products, we consulted a professional chef.
Roger Sitrin, the lead recreational chef-instructor at the Institute of Culinary Education, understands the effort required to keep baking pans in top condition better than most. For stubborn, baked-on residues, he relies on a method familiar to many home cooks: soaking overnight.
“Imagine I’ve baked something sticky like sugar on it,” he explains to Mytour. “The simplest solution is to let it sit in the sink with water, allowing the residue to dissolve.” So, if anyone complains about the pans soaking in your sink, just let them know you’re following a pro’s recommendation.
After the food residue has softened, Sitrin tackles it with a thorough scrubbing. While a sponge with soap and warm water might suffice, he suggests using steel wool and an abrasive cleaner for tougher stains. His preferred choice is Bar Keeper’s Friend ($7). “Bar Keeper’s Friend removes grease and sugar effectively,” he explains.
The powder includes oxalic acid, a natural substance that dissolves tough stains at a molecular level. While this makes it a powerful cleaner, it can also irritate the skin. Always wear gloves when using it. For a milder option, Sitrin recommends an alternative.
“I recently discovered a new product called The Pink Stuff. It’s a cleaning paste with mild abrasives and multipurpose cleaning properties. It cleans thoroughly,” he says of the $6 product. “Bar Keeper’s Friend is more of a scouring powder, which can sometimes be harsh. The Pink Stuff, on the other hand, contains baking soda, quartz, sodium silicate, and soap, making it gentler on your hands.”
Baking soda is naturally alkaline, making it excellent for breaking down food residue in water. If you prefer to avoid commercial cleaners, you can easily create a baking soda paste at home.
Since many of these cleaning methods are quite vigorous, it’s crucial that your baking sheet can withstand them. Sitrin prefers the standard aluminum rimmed half sheets ($26) commonly used in restaurants. “The advantage of these pans from restaurant supply stores is that they’re durable, uncoated, and can handle a good scrubbing without worry.”
Opting for durable, budget-friendly pans makes it easier to embrace the inevitable scuffs and scorch marks that come with frequent use, no matter how diligently you clean them. “Do they end up with a few scratches? Sure, but that’s not a problem,” Sitrin notes. “I don’t mind if they develop a bit of patina or a well-used, slightly browned appearance. That’s completely fine. In fact, the more you use them, the more character they gain.”
