Oh the joy of cleaning a roasting pan after the Xmas dinner. I'm ok with cleaning, it doesn't bother me that much - except when it takes me just about as long to clean the roasting pan as it took to roast the bird.
I own a Mauviel stainless steel roasting pan, it is beautiful, it has a "mirror" finish outside, and a "brushed stainless steel" finish inside. Meaning it feels kinda slightly textured if you move your fingers inside. Great.
Problem is, it seems impossible to clean. I've spent at least 4 sessions of 15mn starting to clean it, and it's still dirty. From the projections of the fat during the roasting of the bird. In fact the bottom was the easiest to clean, the corners and sides being the hardest part that doesn't seem to want to get cleaned. Tonight I'm hoping to finish the cleaning in another 15mn session (after that I just get tired and also kinda mad that I have to spend so much time cleaning the damn thing).
I'm exhausted. I almost don't want to use my beautiful roasting pan, for the only reason that I start dreading the clean up process.
Am I missing something?
BTW I use normal detergent, hot water, a blue sponge that has blue scouring pad on one side, and a lot of Bar Keeper's Friend. With those tools, I can clean the toughest burnt-on spots on a regular stainless steel pad without problems.
Thanks for anyone who can help before I give the roasting pan away and get a non-stick one or something.