Ugh. The other day I walked away from a pot of sautéing onions for all of two minutes (okay, maybe more like 10 minutes), and came back to find this blackened, burned-on mess. Not only was my soup recipe ruined, but I also worried that my enameled pan was, too.
Happily, the method I’ll show you here not only saved my pot, but it also kept me from having to soak it for hours or, worse, risk ruining the enamel with an abrasive scrub. All that’s needed is one secret weapon I already had in my kitchen.