Comments on: How to clean caramelized sugar

Question: How to clean caramelized sugar

BradNelson — Mon, 18 Jul 2005 20:17:58 -0800

How do you clean caramelized sugar from pans or utensils? Hot water? Boiling water?

By: Tuwa

Tuwa — Mon, 18 Jul 2005 20:31:29 -0800

This page recommends adding water, bringing to a simmer, letting sit awhile, and then cleaning. I have no experience with this, at least with caramel, though I've had to do similar things with the occasional pan used for tomato-based dishes.

As a general practice, though, I notice cooks on TV tend to deglaze their pans right off, usually with wine. I'm not sure if that's because it's better for the pans, or because it helps prevent the food sticking, or if they just like the wine. Maybe some combination of all three.

By: lackutrol

lackutrol — Mon, 18 Jul 2005 20:41:35 -0800

If it's a pan, just boil some water in it until the sugar dissolves, pour it out, and wash the pan.

By: nenequesadilla

nenequesadilla — Mon, 18 Jul 2005 20:43:47 -0800

Tuwa got it in one.

However, never add water to a hot sugar syrup. That would really hurt.

By: BradNelson

BradNelson — Mon, 18 Jul 2005 20:47:03 -0800

That's what I hoped. Thanks!

I think deglazing is a great way to really clean out small particles after cooking something. Not sure that it would really take out a chunk of hardened sugar though.

By: i_am_joe's_spleen

i_am_joe's_spleen — Tue, 19 Jul 2005 01:24:30 -0800

No, deglazing is to dissolve all the tasty bits for incorporation into a sauce. Hence the use of wine or stock for the purpose.

By: lackutrol

lackutrol — Tue, 19 Jul 2005 12:07:39 -0800

nenequesadilla is also right, by the way, about the hot syrup. I had (apparently correctly) assumed that the pan was already cool. So the obligatory safety notice for anyone who read this in the future: keep water away from hot sugar syrups, or hot frying fats for that matter, unless you're into severe burns.