Grime-fighting: Swetha Sivakumar on the art of kitchen clean-up

Whether it’s breakfast in a skillet or meat slow-cooked in a pan, clean-up is easier if one knows exactly how to woo stubborn proteins and oil away from metal.

Last week, I shared some tips on refrigeration, gleaned over the years. This week, let’s talk about cleaning.

I used to be the kind of person who attacked my utensils with abrasive powders, liquid soaps, hot water and metal-wire scrubbers. I wanted everything shiny, as we all do. But it struck me, at some point, that there had to be a simpler way. And so I turned to science.

Why does our cookware gather so much residue in the first