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The most common cause of orange stains in a rectangular baker is from tomato-based sauces, such as those used in lasagna, that have been left in contact with the baker for an extended period of time.
Soaking the baker allows the water to penetrate and loosen the stain, making it easier to scrub off. It also helps to soften any dried or hardened sauce residue, making it easier to remove.
In addition to soaking, you can also try scrubbing the stained area with a mixture of baking soda and water, or using a commercial stain remover specifically designed for stone or ceramic bakeware. Letting the solution sit for a few minutes before scrubbing can also help.
No, it is not recommended to use bleach on stone or ceramic bakeware as it can damage the material and leave a strong chemical smell and taste in your food.
To prevent orange stains, make sure to clean your rectangular baker immediately after use and avoid leaving acidic or staining foods in contact with the surface for extended periods of time. You can also line the baker with parchment paper or aluminum foil before cooking to create a barrier between the food and the surface of the baker.