Burned rice, scorched tomato sauce, a pan that looks ruined. Do not throw it out yet. Nine times out of ten you can bring it back with things already in your kitchen.

Start With Water and Heat

Put the pan back on the stove, cover the burnt area with water, add a few tablespoons of baking soda, and bring it to a gentle simmer. Let it go for ten to fifteen minutes. The burnt layer softens and most of it lifts with a wooden spoon.

Do not scrape hard at a dry pan. That is how you scratch the finish and permanently damage the surface.

For the Stubborn Ring Around the Edge

Make a paste of baking soda and a little water, spread it on the stain, and let it sit for an hour. Come back and scrub with a non scratch pad. If it still fights you, add a splash of white vinegar and let it fizz for a minute before scrubbing.

What Not to Use

• Steel wool on nonstick or enamel. It will ruin the surface in seconds.
• Oven cleaner on aluminum. It pits the metal.
• Sharp knives to chip at the crust. You will gouge the pan and possibly yourself.

When to Give Up

If the coating is flaking off, or if the metal is warped so it no longer sits flat, it is done. A warped pan heats unevenly forever and that is worth replacing.

Last month I left a pot of beans on too long and the bottom went black. Simmering with baking soda got about ninety percent of it, and a second round with the paste finished the job. The pot is fine.