While answering a phone call, I wound up taking my eye off a lovely batch of coconut rice pudding that I had simmering on the stove. Unfortunately, the rice scorched the bottom of my heavy bottomed stock pot. I filled it with boiling water and dish soap to soak overnight, but the bottom is still caked with a black coating. I know there are all kinds of tricks for reviving a scorched pot, but as this is the first time I've made this mistake, I'm not exactly sure what to do. Any advice would be very much appreciated! Thanks!

A good quantity of baking soda with water in the bottom and let it simmer away until you see the black lift. You may have to do this a couple of times, but it works well.

Thanks tickle! Before I got a chance to read your post, I decided to attack the pot with strong vinegar and salt, which I set to boil and then started scraping at it. I did this twice and then let my boyfriend put his strong arms to use, and he was able to scrape the rest out with no damage to the pot. If it happens again, I will definitely remember your suggestions... but let's just hope that it doesn't happen again! This recipe is just too tasty to lose in another batch. Of course, it does require 45 minutes of almost constant stirring, so... in this case, patience is a virtue that reveals itself in the shape of a very creamy, luscious and sweet arborio pudding. Again, thanks!

When I was about 10 or younger (guess) years old I put a pot of water on the stove and went downstairs and forgot about it.

Result: Nicely scorched pot

Boy, did I work hard to not let mom find out. Many decades later, the pot is still around. I'm wiser.

Every time I boil water (iced tea, for instance), I set a timer for 10-15 minutes on a timer that won't shut off. Just do it out of habit now.

When I was about 10 or younger (guess) years old I put a pot of water on the stove and went downstairs and forgot about it.

Result: Nicely scorched pot

Boy, did I work hard to not let mom find out. Many decades later, the pot is still around. I'm wiser.

Every time I boil water (iced tea, for instance), I set a timer for 10-15 minutes on a timer that won't shut off. Just do it out of habit now.

It's amazing how big things can seem when you're little and you make a mistake, isn't it? You poor thing!

As per the reason I scorched the pot, well, it was bound to happen someday. I'm an experienced cook, so it's not like I'm never counting the minutes to get things right. If there is something that really requires checking on but doesn't require me to stand over it, I will sometimes set an egg timer and move it around the house with me. It ticks as it turns, and I can do my checking without ever forgetting. The issue with this pudding was its sensitivity. 45 minutes is a long time to stand and stir non-stop! I have made it twice so far. The first time it was delicious. The second time I burned this pot. I think I'm going to make it again later today. By the way, if you're curious or you want to try the recipe out for yourself, it's online. Here's the link: Coconut Rice Puddings with Crispy Coconut Recipe at Epicurious.com (http://www.epicurious.com/recipes/food/views/Coconut-Rice-Puddings-with-Crispy-Coconut-241119)

Keep those used dryer sheets to put into a baking dish or pot that has stuck/burnt on food in it. Fill dish with hot water, place dryer sheet in, place a fork, tines down on top of it to keep it below the water. Allow the dish to soak for 15 minutes for lightly stuck on, to overnight for horrible burnt dish. The mess will come out and you won't have ruined a pan!