I make poached eggs almost every morning for breakfast, and used to find the pot very difficult to clean afterwards as the egg whites would often stick to the pan. Recalling an old biochemistry class helped me solve the problem–a strong solution of bleach can denature proteins. Now I soak the pot in a solution of 1 part bleach and 10 parts water while I eat my breakfast, and the cooked-on egg whites wipe off easily.

Marla Pollard, Stratford, None