A black crust makes aggressive scraping tempting, but the pan material sets the cleaning limit. A method that is fine for stainless steel can destroy a nonstick coating.
Remove what comes away easily first
Let the pan cool, discard loose food, and add warm water with dish detergent. A short soak softens a surprising amount of burned residue without abrasion.
Gentle heat can help stainless steel
If the manufacturer allows it, add enough water to cover the bottom and warm it gently. Use a wood or silicone utensil to lift residue as it loosens. Let the pan cool before scrubbing.
Protect nonstick coatings
Skip steel wool, blades, and aggressive abrasive powders. If the coating is peeling, blistered, or worn through, the issue is no longer just cleaning; replacement may be appropriate.
Cast iron needs a different approach
Do not leave it soaking for hours. Loosen residue with hot water and a compatible scraper, dry immediately, and restore a very thin layer of oil if the seasoning was stripped.
Do not mix cleaners to make a stronger formula
Use one method at a time and follow product directions. If several gentle cycles leave discoloration but the surface is smooth and functional, you may be looking at heat staining rather than food that still needs removal.
Soaking, controlled heat where appropriate, and material-safe tools usually outperform brute-force scrubbing.
Sources
- American Cleaning Institute — Cleaning Tips — Household cleaning, product-label use, and surface-safe cleaning practices.