A baking sheet (or baking sheet) is one of the most frequently used items in a cook’s kitchen, and it always has a patina to prove it. You’ll rarely find a baking sheet in anyone’s kitchen free of brown spots.  I call it “experienced” and take these marks as a badge of honor – but at some point, a deep cleaning becomes absolutely necessary.

As you probably know by now, sponging with warm soapy water just isn’t enough to get the job done.  I wanted to learn the best way to get an aluminum foil pan that looked as good as new.

How did you test the different methods

Since the slate sinks are so large, I was able to divide one dirty pan (evenly) into five different sections to test each method. However, for photographic purposes, we used five separate pans, to clean half of the pan at a time (for effect!), but the test and imaging results were similar. It’s important to note that in both the testing and imaging, we used aluminum pans, which have a good layer of baked-on leftovers from roasting lots and lots of vegetables. All utensils have been rubbed after each use and there is still plenty of baked-on sticky left to get rid of.