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Conference turris::cooks

Title:	How to Make them Goodies
Notice:	Please Don't Start New Notes for Old Topics! Check 5.*
Moderator:	FUTURE::DDESMAISONSec.com::winalski

Created:	Tue Feb 18 1986
Last Modified:	Thu Jun 05 1997
Last Successful Update:	Fri Jun 06 1997
Number of topics:	4127
Total number of notes:	31160

1304.0. "HELP! It's Ruined" by SALEM::WALLACE (Future Mrs. Simpson) Mon Aug 01 1988 17:30

    I have a pan that I paid a good amount of money for, nevertheless
    food burns just as well in a very good pan as it does in a cheapie,
    but it is more painfull to throw out.  Now I am having a lot of 
    trouble cleaning it.  I have already tried to use baking soda, SOS 
    and Bon Ami.  I'm not to worried about the finish cause it's heavy 
    stainless.  Any cleaning suggestions would be GREATLY appreciated.
                             
      	-Michelle-
    
    BTW My fiance didn't realize that even though it is waterless cookware
    too much water will cause it to boil over thus breaking the seal,
    and burning the remaninig contents.

T.R	Title	User	Personal Name	Date	Lines
1304.1	old wives tales - sometimes they work	BENTLY::WILDE	Time and Tide wait for Norman	`Mon Aug 01 1988 19:14`	11
	Try this: Place about an inch of water and a good dose of vinegar in the pan and heat to simmer on the stove. Watch the pan and when it is simmering good, GENTLY scrape the bottom with a spatula to dislodge stubborn stuff. If the stuff is stubborn, let it sit overnight after simmering for 5 minutes. This should do it unless you just have discoloration and not burned on food. If it is discolored, simmering water with cream of tartar in it should do the trick (1 teaspoon cream of tartar to 1 cup of water)...5 minutes or more to get rid of the stain. Hopefully, once it is COMPLETELY clean, it won't keep sticking so much.
1304.3	get out the steel wool	CADSYS::RICHARDSON		`Tue Aug 02 1988 13:10`	14
	It depends on just what got burned onto the pan. If it was something with sugar in it (like stewing rhubarb), if you boil some water to cover the mess in the pan with a lot of dish detergent, it may loosen it up. Otherwise, get out the steel wool pad and have at it - no fun, though. If the pan is only discolored, don't worry about it much. It really is harder to burn stuff onto a good pan than a cheap one, because the good pans tend to be thicker and distribute heat more evenly. Really thin pans are OK for doing things like boiling water for pasta, but a thin frypan can be a real nuisance, and a thin saucepan will end up with food stuck to the areas of the pan where your stove burner is the hottest (especially if it is electric - you'll get a spiral pattern!) every time you use it, a real pain.
1304.4	e-z-way	DELNI::MCGORRILL	Its your turn anyway..	`Tue Aug 02 1988 15:48`	8
	Live with the stain, it won't affect how you cook with it, I have some really expensive heavy Stainless Steel pans with a few I-forgot-it marks. re; .1 is sort of my method I use every day. After I serve the food, I place the pans back on the hot burners dump water and detergent in them. While I eat, the pans are essentially self cleaning themselves. -D
1304.5	WORKS WONDERS....	TWEED::G_MARTIN	Glenda - the GOOD witch	`Wed Aug 03 1988 11:37`	5
	I put about 4 tbsp dishwasher detergent in about 2" water - bring to a boil - turn heat off and let set awhile. This method is used for coffee pots that have "crust" because someone left the burner on, pots that didn't leave the heat, etc. Usually everything just wipes away (I do it when the water is luke warm.) Good luck!
1304.6	Burned not Stained	SALEM::WALLACE	Future Mrs. Simpson	`Thu Aug 04 1988 13:50`	9
	The pan is not actually stained it has little half circles from the elbow macaroni that was burned on it. I'll try the suggestions so far, and get back to you. Thanks -Michelle-