all-clad stainless

accidently scorched some veg oil in my frying pan and it burnt into the
stainless. any way to get it off? try bartenders secret, brillo pads, etc.
no joy. should i just write it off?

Try powdered dishwasher detergent and water, enough to cover the bottom of
the pan. Let it soak overnight. The burnt layer should come off more
easily then.

Good Luck!

Sharon


"timmy" <[Only registered users can see links. ]> wrote in message
news:4ae04a31$[Only registered users can see links. ]...

"timmy" <[Only registered users can see links. ]> wrote in message
news:4ae04a31$[Only registered users can see links. ]...

I thought you weren't supposed touse brillo pads on All Clad or other good
stainless. Ditto with cleanser, dunno about bartenders.

I have one pan that is now blackened, and I just keep cooking in it. I
figure it will come out eventually.

You might try boiling water in it. There is also some chemical you can soak
the pans in that cleans them up like new - what is that stuff, and where do
we buy it??

On Thu, 22 Oct 2009 08:04:40 -0400, "timmy" <[Only registered users can see links. ]> wrote:


ALl-clad is too expensive to pitch in the trash. Go to your local auto
supply store and get a can of valve lapping compound, either DuPont #7
or its equivalent. This stuff is a very fine grit abrasive in a paste,
almost like jewelers' rouge.

Either by hand or with a soft buffing wheel on a portable electric
drill, put paste on a cloth or the buffing wheel and buff away. You
will remove a miniscule layer of dull S/S amd return the pan to
a mirror finish. If this doesn't do it, I don't know what will. I've
used this method for years and it has never failed.

Alex

On Thu, 22 Oct 2009 13:10:18 -0500, Sqwertz <swertz@cluemail.compost>
wrote:


Smart ass, squirt. You haven't changed have you?

NO, I used to be exclusively S/S, which, maybe someone
told you, doesn't season......

Periodically, I would GI (understand that term, squirt?)
my S/S to improve its surface by the method shown. After
some time, I could actually shave by the reflection in
those pans, and all the original toolmarks and scratches
from the mfr were gone. They performed wonderfully, thanks
to a process not economically feasible for the mfr.

NO, I don't routinely burn my food. But I DO take care
of my utensils. Hence my post.

Do you really get off insulting people, Squirt? Pity.
Maybe you'll grow up someday. AS if I gave a damn.

Alex, who bites his thumb at you. Your assumption that
I must abuse my cookware because I know how to care for
them, is a classic non-sequitur. Understand Latin, Squirt?

NO? Pity that, also.

On Thu 22 Oct 2009 05:04:40a, timmy told us...


Forget cleansers, brillo pads, and any other advice you get about scrubbing
or soaking in various solutions.

Coat the affected areass liberally with oven cleaner and allow to sit for the
prescribed time. If it doesn't completely clean it, apply again and allow to
sit overnight. If you don't have a lid for the frying pan, cover the top
with plastic wrap so that the area stays moist.

Oven cleaner will *not* harm stainless steel, and it should removed any
burned on oil, food, etc. Note that oven cleaner is used to clean the
stainless steel interiors of ovens, as well as stainless steel oven racks.

--

~~ If there's a nit to pick, some nitwit will pick it. ~~

~~ A mind is a terrible thing to lose. ~~

************************************************** ********

Wayne Boatwright

On Fri, 23 Oct 2009 01:41:17 GMT, Wayne Boatwright
<[Only registered users can see links. ].com> wrote:


Almost true, Wayne.

Oven cleaner is caustic, and S/S alloys are NOT uniform. Ergo, some
parts of the alloy will be eaten away, while the cleaning occurs. Yes,
it works. But it leaves the S/S porous for further invasion by gunk
and beasties. The polishing technique leaves a smooth surface with no
pits from chemical erosion, therefore a better final cooking surface.

Alex, the Chemiker.

Hallelujah! SWEMBO has agreed to Alaska, and then Prague/BudaPest.
We gonna' get us some REAL beer, yah!

Chemiker wrote:


I have no clue if this will work or not, but it's a trick I often use:
take standard "dry" automatic dishwasher detergent --- such as Cascade &
the like (the enzymes in these 'cleaners might help?) --- and put a good
2 or 3 Tbs of that stuff into the pan and add enough hot water until the
burned gunk is covered. It even helps to "cook" that stuff on the stove
until it boils -- stir around, turn off the heat, and let the solution
set for some hours -- then scrub with a plastic scrubber -- or even get
downright aggressive and use a metal bristle brush or some steel wool!
BUT, be sure to use rubber gloves -- that stuff is downright hurtful to
the hands ! It "might" do the trick (?).

Sky

--
Ultra Ultimate Kitchen Rule - Use the Timer!
Ultimate Kitchen Rule -- Cook's Choice!!

On Thu 22 Oct 2009 06:56:29p, Chemiker told us...


I'll take your word for it, Alex, as I don't own any All-Clad. I have,
however, used it on other SS pots with no apparent corrosion or
degradation.

--

~~ If there's a nit to pick, some nitwit will pick it. ~~

~~ A mind is a terrible thing to lose. ~~

************************************************** ********

Wayne Boatwright

"timmy" <[Only registered users can see links. ]> wrote in message
news:4ae04a31$[Only registered users can see links. ]...

thanks for all the good advise. this week end we recieved a sale on all-clad
ss same exact piece, a 12 inch for half price. we also have a 20% off the
sale price so for $50 and change i can replace it and get a free lid to
boot.