Cleaning stainless steel pots

On Fri, 25 Feb 2011 14:42:13 -0800 (PST), "Catmandy (Sheryl)"
wrote:



Believe it or not, use a plastic scrubby and about three ounces of backing
soda. You get the baking soda into a thick paste and scrub the stainless, works
great on burned food residue.


--

Stu

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On Feb 25, 8:24?pm, Stu wrote:

But I already stated I use 2 products that work well. Baking soda
works find on the scorched food inside the pots. But the brown oil
based crud that forms on the outside, I have found nothing beats Comet
cleansing gel (liquid cleanser, whatever its labeled, it's Comet's
brand of "soft scrub") with bleach takes the burned on brown stuff off
beautifully. And the OP asked about removing the brown stuff on the
outside of their pots.

I answered his question. what did you do?
 
On Fri, 25 Feb 2011 22:41:45 -0600 in rec.food.cooking, Omelet
wrote,

With enough exposure, chlorine bleach will undo the "passivation"
process that all stainless steel is treated with at manufacture,
allowing it to corrode. The degree of susceptibility depends on
exactly which stainless alloy you have.

Chloride corrosion tends to cause pitting and pinholes, unlike the
broad surface coverage of ordinary rust. These holes can sometimes
trap the very material you were trying to remove.

A lot of stainless steel products will mention not to use bleach.
You might want to ask the manufacturers of your lab equipment what
they think about it.

http://www.cip.ukcentre.com/rust2.htm
http://www.estainlesssteel.com/corrosion.shtml
http://housekeeping.about.com/od/ideasbysurface/bb/bybsteelcleaner.htm
http://www.ehow.com/how_5935596_stop-stainless-steel-sink-pitting.html
 
On Fri, 25 Feb 2011 23:06:11 -0800 (PST), "Catmandy (Sheryl)"
wrote:


You know Sheryl, I have some nice pots and don't want to use anything that may
scratch them, so I use baking soda only, and it works for the pots outside as
well. I guess you don't really care that your pots are all scratched up, who
knew?
 
On Feb 26, 3:39?pm, Info wrote:

my stainless steel pots and pans are 40 years old. They are tools to
be used, not artwork to be hung on the wall. They work as well today
as they did when my mother taught me how to use them when I was a kid.
I'm the best cook in my social circle and my friends consider me a
"gourmet" cook (whatever that means). Point being, I care more about
how my pans perform than how they look. 40 years ago, the only thing
my Mom knew to clean the inside or outside of our pans was a Brillo
pad. So these pans spent the first 25 years of their lives being
scrubbed with Brillo pads. They are used daily, they are washed and
scrubbed as needed and the food that I make in them is enjoyed by
everyone who comes into my home. Since I know how to cook and know how
to regulate the heat under a pan, the inside of the pots and pans
rarely require more than a soak in Ajax dishwashing detergent and hot
water. If the outside gets buildup of brown crud, the Dawn Power
dissolver does an excellent job of taking off what a Brillo pan can't.
I cook on the inside of the pans, anyway, so I just want to the
outside of the pans clean.

Scratches on 40 year old pots and pans are a sign of being well-used.
I'm proud of the scratches on the outside of my stainless steel pots
and pans. These were my Mom's pans, she taught me how to cook in these
pans and I wouldn't trade them for all the brand new, shiny All-Crap
in the world.
 
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