Melted cheese, yes. Sticky pans, no thanks!

❄️ Winter is just around the corner, and with it comes the return of the undisputed star of convivial evenings: raclette!
Between melting cheese, charcuterie and laughter, everything is perfect… until it’s time to clean up. Because let’s be honest: raclette pans and saucepans stick, grease and smell.

The good news? No need to scrape like a madman: with just 2 or 3 natural ingredients from EPUR’s “DIY Ingredients” range, you’ll be left with effortlessly clean dishes.

What you need

1 tablespoon black soap

Natural degreaser

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1 tablespoon baking soda

Take-off aid & deodorizer

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Natriumpercarbonaat

Oxygen bath to loosen burns
(Very encrusted option)

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White vinegar

Anti-scale
(Finishing option)

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Preparation:

Method A (non-stick & aluminum)
gentle and safe

Preferably for small non-stick pans and aluminum saucepans.

  1. Express soak
    Fill the sink with hot water (45-50°C).
    Add 1 tablespoon of black soap per liter. Soak for 15 min.
  2. Minute paste
    Mix 1 tablespoon of bicarbonate with a little water to make a thick “yoghurt-like” paste.
    Spread over stuck areas, leave on for 5 minutes, then gently rub with a sponge.
  3. Rinse
    Rinse with clean water.
    If necessary, a second application of black soap is sufficient.

Method B (stainless steel/enamelled steel)
for the big guy

Perfect for stainless steel or enamelled pans (avoid aluminium and non-stick).

  1. Oxygen bath
    Pour 1 L of hot water (50°C) + 1 tablespoon of percarbonate into the saucepan.
    Leave for 30 min (with lid on). Residues will almost detach themselves.
  2. Bicarbonate finish
    Drain, sprinkle with bicarbonate, rub gently and rinse.

Fast odor eliminator

  • After washing, spray with one inch of white vinegar (separate spray).
  • Rinse and wipe dry: this neutralizes the smell of cheese and prevents limescale build-up.
  • Never mix vinegar with soapy or oxygenated water: use it only afterwards, in a separate rinse.
Bonus tip

  • Tough burns: cover with hot water + 1 tsp bicarbonate, bring to a gentle simmer for 3-4 min, cut, leave to stand, drain then wash as usual.
  • Non-stick pans: no abrasive (or very light) to preserve the coating; bicarbonate paste is sufficient.
  • Less odors: rinse with very hot water immediately after serving, even if you wash later.

Safety & surfaces

  • Gloves recommended, ventilate when using percarbonate.
  • Avoid percarbonate/crystals on aluminum and non-stick surfaces.
  • Keep powders out of reach of children/pets.
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