This Viral Trick Will Make Your Pots and Pans Look Brand New

Have an old stockpot that could use some TLC? This TikTok video will show you how to clean a burnt pot in no time.

If you haven’t been on TikTok during quarantine, you’ve been missing out. Over the past few months, we’ve learned everything from the ingenious folks of TikTok, like how to fill an ice cube tray properly. (Who knew those flat spots had a purpose?)

Now, we’re sprucing up our kitchen—and kitchenware—with TikTok’s latest viral discovery. If you have a pan or stockpot so burnt it seems beyond saving, don’t toss it out. Grab your nearest dishwasher tablet, and get to work making your pans look brand-spankin’-new with this viral trick.

How to clean a burnt pot

If your favorite pot seems to be on its charred last legs, you’ll want to give this hack a try. @AdrianaSpink posted this experimental trick on TikTok, and it worked so well, people couldn’t help but give it a whirl themselves. All you need to do is put some water and a dishwasher tablet into the pot, then bring the whole concoction to a boil.

@adrianaspinkIt works!? Ieri ho bruciato questo pentolino ma sono riuscita a non buttarlo grazie a questo ##hack! ##lifehacks ##kitchenhacks♬ Make Makeover (feat. Rachel Bloom) – Crazy Ex-Girlfriend Cast

What’s great about this hack is that it concentrates the dishwasher tablet’s full power on the pot instead of the rest of the dishes in the dishwasher. While Adriana doesn’t detail how long she boiled the tablet, our advice is to start at 10 minutes and boil for longer if you can’t get everything off the first time around. While you’re at it, rejuvenate your plastic containers with this stain-removing hack.

What other cleaning hacks are on TikTok?

After you’ve brought life back to your favorite pot or pan, test out the rest of TikTok’s nifty cleaning hacks. In no time you’ll know how to clear a stinky garbage disposal, and how to clean your oven the easy way.

Simplify your to-do list with TikTok. Your kitchen will thank you!

Taste of Home
Originally Published on Taste of Home