| T.R | Title | User | Personal
Name | Date | Lines |
|---|
| 3922.1 | random thoughts | SOLVIT::HAECK | Debby Haeck | Mon Mar 28 1994 19:07 | 7 |
| Not sure about the side of a pan, but when I am losing patience with
the bottom of a pan I sprinkle it with dishwasher detergent, add a
LITTLE water and let it soak over night. Maybe if you made a paste of
the detergent?
Or, depending on what kind of pan it is, I've used Bon Ami, or Soft
Scrub.
|
| 3922.2 | Re .0 | SUBURB::MCDONALDA | Shockwave Rider | Tue Mar 29 1994 03:36 | 12 |
| >I don't put my pans in the dishwasher. Should I try this?
Unfortunately, doesn't work in my dishwasher. The stuff gets too cooked
on. The only thing that works for my stainless steel pans is elbow
grease and maybe a bit of a soaking. A plastic scouring pad is all that
is needed.
> Anything else?
I seem to recall not having this problem with non-stick pans.
Angus
|
| 3922.3 | Dip-it works for me | POWDML::CORMIER | | Tue Mar 29 1994 08:49 | 9 |
| I've used a product designed for cleaning the interior of percolators
called "Dip-it". My cookware is HORRIBLE looking on the outside, so I
have to do this frequently. Fill up a tub with boiling water and Dip-It,
set the pan in the water, and let it soak. My cookware is in very sad
shape, cosmetically. One of the "cooks" in the family does not see the
need to wash the outside of pans, only the inside. He subsequently
bakes the particles of food onto the pan each time he uses it (gas
stove, high flame!). It makes a lovely mess, but Dip It gets it clean.
|
| 3922.4 | | STAR::GOLIKERI | | Thu Apr 07 1994 16:26 | 1 |
| Sometimes soaking in hot water with lemon juice helps.
|
| 3922.5 | | GEMCIL::PW::winalski | Careful with that AXP, Eugene | Thu Apr 07 1994 18:49 | 3 |
| RE: .4
I find that my skin ends up wrinkled. :-)
|
| 3922.6 | how about cleaning teflon coating? | STOWOA::GIUNTA | | Tue Apr 19 1994 13:03 | 3 |
| On a similar note, I find that I have a difficult time cleaning up my
teflon-coated griddle, and that there's always this sticky oily residue
in the edges that I just can't seem to get out. Anybody got any tricks?
|
| 3922.7 | | PERLE::glantz | Mike, Paris Research Lab, 776-2836 | Wed Apr 20 1994 03:39 | 9 |
| Re .0, gee, I'm surprised this is such a mystery. We make soups and
stocks in stainless pots all the time, and all it takes is to soak in
water for a couple of hours (even an hour is enough) and then use an
abrasive scouring pad, such as one of those green Scotch-Brite (tm)
pads. Comes right off. This will work on aluminum, too, and doesn't
seem to take off too much metal (gets them nice and bright). Don't use
an abrasive pad on non-stick (e.g. Teflon), though. And they may not be
safe on anodized (e.g. Calphalon), either, but we don't have any, so I
don't know.
|
| 3922.8 | A little seasoning | SWAM1::FISH_JA | a view from the water | Wed Apr 27 1994 17:12 | 10 |
| Hmmmm, I use Magnalite pans. I've seasoned them correctly and
whenever I was them I never, I mean never use soap. (refer to Jeff
Smith's Frugal Gourmet books for seasoning techiques, Fanny Farmers
coobook discusses this, as well as "Cooking A-Z" from the California
Culinary Academy.
Once seasoned, it seems that with just a little effort, and maybe an
hour of soaking, I always get this residue to come off.
|