Brazilian home cooks receive advice on cleaning burnt pans and speeding up bean cooking

Kitchen expert Seu Jorge advises that people should not scrub a burnt pan immediately. He recommends letting the pan soak in warm water with a pinch of baking soda for several minutes, then cleaning it with a soft sponge to avoid scratches, especially on non‑stick surfaces.

For beans, cooks are urged to soak the grains for 8‑12 hours, discard the soaking water, and boil them in fresh water. Start with high heat until the water boils, then reduce to medium‑low, keep the pot partially covered, and add salt only when the beans are nearly soft. A very small amount of bicarbonate can be used to accelerate softening, while acidic ingredients and excessive early salting should be avoided.