Identify the material before attacking the bottom. Stainless steel, enamel, and nonstick cookware do not tolerate the same abrasives or tools.
Let the pot cool first
Do not shock very hot metal with cold water; abrupt temperature change can warp some cookware. Remove loose food once the pot is safe to handle.
Start with water and dish detergent
Cover the burned area with warm water and let it sit. On cookware that permits stovetop heating, gently warming that water can help release stuck material.
Lift residue with a nonaggressive utensil
Wood, silicone, or a suitable plastic scraper lets you work in layers. If you need excessive force, return to soaking instead of escalating abrasion.
Enamel and nonstick need extra restraint
Chipped enamel or a peeling nonstick coating is not repaired by cleaning. Avoid blades, steel wool, and powders the manufacturer does not approve.
Separate carbonized food from discoloration
Stainless steel can retain brown or rainbow heat stains after all physical residue is gone. If the surface is smooth, there may be nothing left that needs scraping.
Do not combine cleaning products, and ventilate when using a degreaser. A functional pot does not need to look factory-new at the expense of its finish.
Sources
- American Cleaning Institute — Cleaning Tips — Household cleaning, product-label use, and surface-safe cleaning practices.