As others have said, it’s mostly carbon.
You can use oven cleaner, but that is a bit of a nuclear option. I use copious quantities of Cif and leave it sitting for a while. You can then scrub it off with a plastic scritcher (I mean one of those sponges with a tough nylon scratchy surface and a soft sponge surface).
I wouldn’t use brillo pads on a cooking sheet, they usually have nonstick surface and it’ll get damaged.
Carbon from burnt food, often bound together with polymerized oil. Polymerized oil is basically dried oil that turns kind of plastic-y. It’s extremely slick and binds to many surfaces easily during the drying process. It can turn dark colors at high heat because it traps burnt carbon, but also can stay pretty transparent if not exposed to high heat. Polymerized oil is the way that cast iron pans become nonstick. It’s also what happens if you end up with splattered oil on or next to your stove, don’t clean it, and have a very hard time removing it 1 year later.
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