Thank you for all of your comments on the comparison video ruclips.net/video/6-ErbHo_444/видео.html ! I now know the best way to clean pots and pans! Cheers!
Oddly enough when I found your video I had just seen the Kirkland set at Costco and after comparing brands for a couple of years there was no doubt,bought it, no issues,read carefully remark about warped pan,only 1 such remark and very irresponsible user,think any pan but cast iron would have warped, I worked for almost 8 years as a metal fabricator and my girlfriend only had a cheap set of stainless so I got a quick lesson in how to clean because her and her daughter both put pans on stove and walk away,burning the crap out of rice several times, fyi my brother is a chemical engineer and even the cheapest dish soap straight is a great degreaser,vinegar takes stains out of stainless,stubborn ones heat slightly,best seasoning on stainless is corn oil,smoking hot and its non stick,some rub salt on too, fyi baking soda is sodium bicarbonate, good with water for indigestion, Also recently got girl friend an instant pot and dinner pot is you guessed it,stainless steel so same cleaning for pans works with instant pot! And new model has an actual pot with handles you can saute with on stove then pressure cook!Have a qt and an 8qt!
AwareHouseChef - Thank you for the compliment. That was very gentlemanly of you to accept my constructive criticism with such grace. And I am delighted to teach you how to properly clean pots and pans, especially Revere Ware! :-)
I use Barr keepers friend with a soft sponge. After washing my pieces, I apply a small amount of oil and wipe it until it is almost completely off. I do this with my stainless steel sink, cooktop and pans. It conditions them. Once a month I use a stainless steel polish and smooth little nicks. I have had my pans for 37 years and they look brand new! ❤
On the rare occasions I can’t clean my stainless steel pans with water and washing liquid, I use barkeepers friend and they go back to factory settings and look amazing.
I only season my stainless skillet when frying something I know will stick like eggs or potatoes. When I season I put canola oil in the pan to cover the bottom, turn the heat on med-high and watch. When the oil starts to "move" or shimmer I take it off the heat right away and let it cool to warm, pour off the oil, then use fresh oil to fry. I've never discolored my stainless with this method and my over-easy eggs are perfect :) (Grandma taught me that one) I'll continue to scour my pans with baking soda and Dawn paste mostly cuz it also works on the Corningware left me by my mother and they're important to me.
@@AwareHouseChef I got similar issue. My new stainless steel frying pan got a very yellowish color in both inner and outside of the pan after I overheated it. I tried white vinegar, baking soda, none of it worked. Did you find any solution for this issue? Thanks!
Thank you for this. I have some burnt on crud on stainless steel pans from a hot dog cart. I watched this and immediately ran to the kitchen and started the overnight soaking process with the baking soda. It started breaking it all down immediately. Respect!
Still exists, and it's the best! I use it as my standard dish washing tool. If you can't find it in the supermarket, check a smaller hardware store. I even found a clone in Aldi once.
I just deglaze hot pan with with touch of water, and swirl wood or nylon spatula after taking food out. Works a charm, just a minute, then sink soak to clean sides.
Best video for how to clean stainless steel pans! I was watching so many and this was honestly the most informative. I'm getting my first set and am doing research so I don't end up just throwing them in the trash! LOL 🤣
We have been using baking soda plus heat for years, we add a squirt of dawn foaming spray to augment the baking soda. We find this combination quite remarkable. Thanks for the RUclips channel. Really enjoy your channel
Even more remarkable is if you add vinegar to your soda, dawn, water mixture, then let sit for sometime before washing off. It works like a dream, and no elbow grease whatsoever.
@@AwareHouseChef thank you so much! Your videos have been great I was about to pull the trigger on getting an all clad set but you changed my mind so now I have a Kirkland set with a few Misen frying pans. I will probably end up getting the industry Deboyere set but I want to know what I’m doing before I get really nice expensive pans
A pan that is clean on the inside will be prone to sticking. Even SS. I like to keep SS clean on the outside, but ANY pan that is well-seasoned on the inside will cook better with less sticking.
I once got aluminum poisoning and never cook with aluminum. I have cooked on stainless for 60 years. I use Barkeepers Friend a lot now. But mostly since the beginning I use baking soda. I rarely burn and often deglaze and make sauce or gravy which is my favorite way to clean the pan!
My pans are a brand called Lifetime purchased in 1980. Their claim at the time was that they were “surgical” stainless steel. Since I cook most of the year on a wood cook stove, the bottoms had some stains - not a lot though - and the barkeepers friend removed all the stains perfectly and fairly easily. BTW: I’ve been using my LeCruiset pots and pans almost daily for almost 50 years. The Lifetime cookware still look so good, I recently was asked when I got the “new” pans. When I do get something scorched on the bottom I usually just let the pot soak in hot water and dishsoap. It wipes right off with a sponge. Remember I said: “scorched” not “blackened”. If it got that bad, I’d use oven cleaner. But I do wish Lifetime hadn’t used those handles whatever they are made of. Mine are still intact but all my friends who bought them at the same time have discarded theirs as their handles didn’t stand up. Don’t know why mine did because if I’m not cooking on the wood stove, it’s on a real restaurant stove that gets blazing hot.
@@AwareHouseChef Yes www.lifetimecookware.com/lten.htm Apparently you have to use the form on their website to contact a Lifetime distributor to purchase products. biz.regalware.com/alt/ltcontact.pgm
Yes they do still make them. I checked recently and the other person who answered is correct. I filled out the form but haven’t heard anything yet. You likely would get a quicker response being you’re in the US. In 1980, they were very pricy (a lot more than the LeCruiset set which I took to our cottage). At the time, I bought the large stock pot, a roast pan (the rep claimed it would hold a 30 lb turkey, no problem), a couple frying pans, double boiler with steamer pan, and three various sized saucepans. When my LeCruiset pots get too stained looking, I just pour in some bleach and leave them til they are sparkling again.
thanks for the video. I trash picked a really nice SS sauce pan that had stuff cooked on, that wouldn;'t scrub off. I put some Oxyclean in it overnight,,,, it rinsed right out.
Just got stainless steel pots and pans for Christmas. Really debating wether to season or not, but at least I now know how to properly clean them. Thanks for the vid!
Great video! I usually use the hot water method (on the stove), but it doesn’t get the stains out. The stains like you had after seasoning. For that I use barkeepers friend. It’s about an 8 out of 10, and i probably should be wearing gloves because the cleaner makes by fingers hurt, but, it can get the pans looking new again. I really like the final finish that barkeepers friend leaves, but, it is a lot of work. Next time I’ll try adding baking soda, maybe i can go a few more uses before i feel the need to “polish” the pan with barkeepers friend.
My wife and I were completely blown away by how effective the baking soda was we cleaned out a couple of pots yesterday that we grilled steaks in. Effortless!
Somehow my RUclips algorithm knew I have a cruded-up pan soaking in my kitchen at this very moment lol. Thanks for your help, I'm going to try the baking soda!
In the UK we have a product called Oven Mate. It’s a caustic gel so be careful. That will shift that yellowing from seasoning. It’s great for resetting a pan.
I have stainless steel pans that are over 17 years old, from when IKEA had really good pots and pans. I also have a couple of Vision Glass pieces by Pyrex (leftovers from my brother) and I have seriously burned black: rice, tomato sauce, cheese, oatmeal, farina, gravey and food that sticks and burns in these pan and pots. Hands down, baking soda does the job. I dump out any large or loose food. The surface shoud be wet, but no water puddle. Sprinkle a thick layer of baking soda, let sit for 10- 15 minutes (or while you fuss at the person who burned the food, whichever is closest to 15 minutes) then wiple out with a sponge, dish cloth, Scubb Daddy, and 1-2-3 - shiney and clean! Every 4 months or so, I clean the inside and outside of my pots with Bar Keepers Friend when I want to have TV pots and pans. It does an excellent job of bringing back the shine on discolored but clean pans. I don't use it on a regular becuse of the elbow grease needed to make it shine. Overall, baking soda works for me.
What works well for me for the inside of the pan - - As soon as I take the food out of the pan, while pan is still hot on the stove, toss in about 3 ounces of water and drop a lid on the pan. Let it cool off that way for later cleaning. So basically boiling water in the pan but without making it a separate step later. . - When I go to wash the pan, first rinse / scrub it out with a dish brush which gets the vast majority of any food / junk . - Follow that with a stainless steel scouring ball. I heard what you said about them but have been doing this for years and it doesn't seem to be a problem. Using the dish brush first minimizes the amount of junk getting caught up in the SS pad. Also, I scrub with the SS under running water so the junk being loosened tends to run away from the pad and to the sink screen. Then rinse / shake out the SS pad. To help keep the SS sanitary I run it through the dishwasher which they tolerate very well. But replacements are only a buck at a local restaurant supply store. Using the above makes my actual working time cleaning a nasty pan about two minutes. It's super fast.
This is fantastic! It’s easy for everyone to get baking soda. I’m thinking of moving to stainless steel and that’s great to know. I often use a product we have here in Australia and that is Nappysan. It contains enzymes which eat the crud when left to soak. Needs some good rinsing but otherwise cleans up a dream on my roasting tins or if I burned my stainless steel saucepan.
Thank you. I love those plastic scrapers for cast iron and regular pans if the stuck on food is soft it comes right up or boil water for a few then do it but they work great. What I need is how to get that black burnt on oil off I’ve tried everything nothing takes it off when it’s super cooked on so I bought the carbon off
I really appreciate this video! A lot of great info. One recommendation is not using bleach in the kitchen! I have experience in the disinfectant and cleaning industry. The recommendation of soaking the steal scrubber in bleach is not food safe, and could get restaurant owners in trouble with the FDA. Using food safe cleaners and sanitizers is what should be used and will keep everyone safe!
@@oliviagreen8853 - I’m assuming it was labeled “non-scratch.” We threw away the wrapper, but it was the blue Scotch Brite-brand, as that’s all we buy.
As of yesterday, I just recovered my saute pan with barkeepers friend and a good chainmail scrubber. I was able to undo the horror that grease did to the bottom of my pan after frying chicken the other day. Those Scotch Brite pads I had, were no match, and I might just toss those away
I haven’t tried the orange degreaser but the deep purple degreaser cleans even the “yellow” (and black) caramelized oil on pans and is probably more heavy duty. The deep purple liquefies the WORST burned (caramelized) grease and then a green 3M scrubby pad takes it right off. BUT deep purple can clean TOO good full strength. It takes the lettering off your toaster when using it as a cleaner. I use deep purple to remove layers of smoke grease from my smoker and the smoking racks. Dissolves it right off. It is pretty heavy duty for removing oil based stains. For “normal” cleaning in 2 minutes while the pan is warm with hot water briefly soaking in it, use Bar Keepers friend and the 3M green scrubbing pad very lightly pressed down is the best method. Get most of the crud off with just soap and a green scrubbing pad, then sprinkle a little Bar Keepers Friend to form a paste, and scrub to a clean, white metal finish. Lodge makes a GREAT plastic crud scraper for their cast iron pans that works great on scraping off chunks of crud on ANY pan (especially sheet pans) but is mild enough for cast iron seasoning. It gets under an edge and often pulls off the entire chunk at a time. It is like scraping with your finger nail on steroids. I often use it as the first tool to remove nasty, burned on crud on any pan. Of course, pouring a tablespoon or two of cooking oil into the pan, and heating the pan up to 350 degrees help to re liquify and soften the burned on grease, onions, mushrooms, meat, peppers, etc. and makes using the plastic scraper to get rid of most of the crud all that more effective. I found out about using oil instead of boiling water to clean cooked on crud because of my cast iron pans. I mostly clean them with no water now. Just pour in cooking oil when done cooking, heat to soften, scrape out the crud AFTER THE PAN COOLS TO BE TOUCHABLE, then wipe the pan out with a a clean paper towel to perfectly clean, then reoil and a short reseasoning in the oven. My cast iron looks like brand new every time I pull it out. No scrubbing ever. Do not melt the scraper in too hot a pan. Want to just remove discolorations in stainless steel (you even get it boiling water or steaming vegetables)? I found that Tarnex, the same thing for removing silver tarnish works just as good wiping with only a Tarnex dampened paper towel. It works as well as the acids in Bar Keepers Friend but, you only spread it with a paper towel. No scrubbing at all. Didn’t remove all the discoloration? Rewet the paper towel fresh Tarnex until the discolorations are gone. Then wash out the pan with soapy water, rinse and dry and it is like brand new (scratches aside from years of use). Those stains are a chemical reaction and Barkeepers friend or Tarnex immediately removes them with another chemical reaction. Bar Keepers friend adds the scrubbing power and works great on glass stoves as well. I never tried pouring cooking oil on a glass stove top and then heating it up to soften cooked on crud (like I do on pans), but now that I think of it, I will have to try it. While the pan has the oil in it and the pan is almost smoking hot, I have scraped baked on crud with a flat wooden scraper and that often removes a lot of the crud as well. The idea is to put enough oil in to soak the crud, just like if you were using water. I often pour the oil into the hot pan when done cooking, scrape some with a wooden spoon to see what comes loose easily, then walk away to eat and let the oil soak in and soften the crud. Heat definitely helps because that was how you created the mess in the first place and that is how you soften it back up.
Seasoned Pan? Use the Bartenders Friend to get that yellow off of it. Smear it around and leave it for a minute then rinse it with the sponge. It's oxalic acid and will remove anything from your stainless. Great video.
@@AwareHouseChef How did the Bartender's (or is it Barkeeper's) Friend work out for you? I accidentally 'seasoned' my pan again by letting oil get too hot in it. It took a couple of cleanings to get rid of the color. Stubborn problem. Just wondering how you did with that. Cheers.
@@alext8828 I like to use it differently than what is recommended by the package. A hot slurry almost like a wet paste does the job really well on the inside. Not too great on the outside. All the best
I like to put a "crudded up" .....after cooking stainless steel pan IMMEDIATELY under a flow of hot water in the sink, gets a lot off straight away!... If it's really bad then definitely the baking soda method, but also a splash of vinegar which activates the baking soda & then simmer the pot at lowest temperature for 15 mins
Very instructive video! I can't wait to try out the baking soda and water cleaning method on my stainless pots and pans. I am wondering if baking soda and water method would work on my outdoor grill grates? The grime build up is quite a bit over the years. I was wondering if Orange Thunder or Super Orange would work better? You did not mention it but I am guessing both are chemical free?
Hey Mike! Thank you for your kind compliment! I use orange degreaser on my outside grates exclusively. Now, I've never tried the baking soda. Also, I think you would need quite a bit of baking soda. Or at least a very big pan to hold the grate in. My grates are kind of large.
I use Bar Keepers just to keep my stainless steel in immaculate condition and boiling water and baking soda for cleaning them and I had my stainless steel cookware for 5 year and they look like new.
Thanks! Good comparison and hands down baking soda as it's environmentally friendly! Btw us foreign subscribers are notnecessarily familiar with some US brands and products. ... and btw I don't season SS pans either.
Boil water in the pan, turn the heat off and then add about a teaspoon of sodium percarbonate (99% pure of the active ingredient in OxyClean). Let it sit overnight. In the morning, the cooked on stuff will practically wipe out with a paper towel. I use it to clean coffee makers, laundry, you name it. It cleans wooden decks and when it falls through it turns to water so is non-toxic. It's basically powdered hydrogen peroxide.
I can vouch for sodium percarbonate. I brew beer and the cleaner most known is Five Star Chemicals Powered Brewery Wash (PBW). There's less expensive alternatives available (Active Elements on Amazon is what I use). That stuff tears through any baked on mess. Cheese is obliterated. Carbonized stuff is removed and no scrubbing needed.
Thanks for the great videos! We ordered an induction stove, now looking for different pans. How about taking the baking soda from the refrigerator used for collecting smelly stuff and using that to clean pans instead of throwing it away?
I wonder if it loses its potency? Maybe give it a try with new and old. You could be on to something. Thank you for the kindness max may your new stove serve you well in health. Cheers!
Thank you for this video. Really hesitate to buy one, because of how hard to clean it. By the way what is pan you use at home you mentioned didn’t catch it.
great video just bought super orange. I have Mouviel and All clad stainless steel. Thanks for doing the hard work. I've only been using Dawn. My pans are an eyesore.
I'm right there with you on seasoning stainless. No need for non-stick properties if you add oil at the right time and no benefit in cleaning. It's more work and stinky smoke with little to no benefit.
First of all, great video. Given that sponges are known to be horrific bacteria traps, how many sponges do you go through in, say, a week? Isn't a scrub brush that can be run through the dishwasher a much better alternative? If not, why not? What's the best sponge alternative?
We don't use sponges in the restaurant. At home, we run the sponges after we clean them through the dishwasher then we put them in a bucket of bleach solution. One tbsp per gallon of water. That disinfects them. Thank you for asking. All the best.
@@AwareHouseChef Thank you for the reply. I didn't think a sponge could hold up after being run through a dishwasher, so that's good to know. What do you use in the restaurant? I've only watched 2 of your videos so far, but I really appreciate them. Keep up the great work.
@@garrettsnedaker7378 stainless steel scrubbers, brillo pads and a high pressure rinse hose. We also use that orange degreaser. It works extremely well. Cheers! Also, thank you so much for your kindness.
@@AwareHouseChef Cool. Good to know. Do you think concerns over stainless steel being unsafe are warranted? What do you think are the absolute best pots and pans to use? Or, put another way, what do you use in your restaurant? I promise I'll stop asking questions now. :)
@@garrettsnedaker7378 never stop asking questions! I'm going to kindly ask you to wait on that response. I am actually going to be releasing a video hopefully within 2 weeks that will answer that question clearly. I'm waiting on a very specific piece of cookware that I feel is revolutionary. In the meantime, if you in need of a stainless steel pan, I highly recommend Made In
Very informative video. I just bought a misen stainless steel frying pan and wanted to know if and how to season it. The video speaks to cleaning the interior, how do I clean the bottom of any pan that has been burnt from many uses. Can this pan be cleaned.
It will stain to a point where it cannot be brought back to its original shine. Many people have had a lot of success by using bar keepers friend. If orange thunder can’t take it off more than likely it won’t. All the best
Based on your last vid I ended up buying a 12"(D3 I think) AllClad pan because it was on sale... I'll certainly get some baking soda after heeding your advice!
You need to do one more test... I wonder, was it the hour long soak in hot water, or the addition of baking soda that helped? Treat this like a final bout in a tournament. 140 degree water alone for an hour Vs 140 degree water with baking soda for an hour.
The point of seasoning the pan is to leave the seasoning on, it's supposed to be hard to remove. If you really want to remove it it's best to bake it in the oven at high temperature for a while, it will burn right off.
I just leave water on while I eat then just wash clean with soft side of sponge. Always wipes clean. It all goes back to heating if properly so things don’t burn into the pan.
well, the easiest for me is just wiping out the excess grease and putting in the trash so it doesn't go in the drain and then boiling water on the stove in that pan. my main concern is keeping grease out of the plumbing. if stubborn, a little barkeepers friend to finish it off.
In MY true fashion I'm always late to the show...lol... with the top method, do you heat the water out of the pan then pour in or heat water in the pan then add the baking soda? Thanks for a great video!
Pretty Good 👏👏👏🇭🇲 however I am one of those that like my pans super Clean OCD 😂 Try white vinegar & Baking Soda Together I find it works WONDERS!!! 🇭🇲🇭🇲🇭🇲
I heard that a lemon 🍋 cut in half with warming pan works well. Idk if it’s true. I just heat the pan add water and wood spatula. I’ll try the baking soda method now.
Very interesting! I will try the baking soda method. I wonder if this can be a use for the baking soda I keep in the fridge as a deodorizer. After a few months of fridge duty I assume it might still work as a pan cleaner but not sure if its potency will be lost.
I do not and if I use an aluminum surface I always put a layer of parchment paper in between what I am cooking and the pan. I use carbon steel baking pans or stainless. All the best!
I have to admit that I don't get this. I've got different sorts of pans, non-stick, cast iron and so on. But when possible I use my stainless steel pans or pots because I can just throw them in the dishwasher and they're as good as new when washed (ok, sometimes they need a little scrub with the spunge after washing but all in all very good). It's claimed that dishwashing will wear them down somehow but after several years of usage, I've never experienced anything like that. And yes, I cook a lot. Seems just like a theoretical hype from my perspective.
Since I don’t come in contact with the outside of the pan, I’m not so concerned about what I use to clean the outside. So I can go a little harsher on the chemical I really like using orange thunder little bit of heat a little bit of hot water and it comes right off.
@@AwareHouseChef My Le Creuset set arrived today. First time using steel pans so Im glad I saw your tips first. What sort of acid are you going to try, or did you mean acetic (isnt that just vinegar like you already did in this vid?)
Yes but it takes a while. If you’re storing the pan for periods of time exceeding a few weeks and you notice that the oil has become rancid, you need to boil off the oil, usually with water and vinegar, dry off the pan and re-oil before use. You may also need to re-season the pan
After much research, my household switch to Charlie Soap. Best thing we ever did. Completely non-toxic and we eliminated using dryer sheets all together. I don't trust OxiClean simply because it was purchased by big brands. Certainly wouldn't want to eat any remnant of it.
Suggest you revisit vinegar for the "crud". I use the Dawn Platinum for the grease but do not buy the idea that it gets everything. Likewise, I don't harbor the illusion that vinegar will do anything as far as the grease is concerned but it does take the crud out. Vinegar is mildly acidic ant that property is what does the trick. You have to let it soak for a bit (20 min), trying to scrub instantly is not going to work. Boiling it (I've never tried cutting by 50% with water) accelerates the process. I've never tried the baking soda method. I'm willing to let things soak for a bit but a full hour is needless when the vinegar works in far less time.
A caustic is better at breaking down and dissolving organic matter than acids are. That is why baking soda, Borax, ammonia, and Trisodium Phosphate are so effective at cleaning organic matter off surfaces. Also why they use sodium and potassium hydroxide to clear pipes.
![[Limbus Company - Teaser] Season5 - Oblivion](http://i.ytimg.com/vi/8anKuEeZLeI/mqdefault.jpg)
Thank you for all of your comments on the comparison video ruclips.net/video/6-ErbHo_444/видео.html ! I now know the best way to clean pots and pans! Cheers!
Oddly enough when I found your video I had just seen the Kirkland set at Costco and after comparing brands for a couple of years there was no doubt,bought it, no issues,read carefully remark about warped pan,only 1 such remark and very irresponsible user,think any pan but cast iron would have warped, I worked for almost 8 years as a metal fabricator and my girlfriend only had a cheap set of stainless so I got a quick lesson in how to clean because her and her daughter both put pans on stove and walk away,burning the crap out of rice several times, fyi my brother is a chemical engineer and even the cheapest dish soap straight is a great degreaser,vinegar takes stains out of stainless,stubborn ones heat slightly,best seasoning on stainless is corn oil,smoking hot and its non stick,some rub salt on too, fyi baking soda is sodium bicarbonate, good with water for indigestion, Also recently got girl friend an instant pot and dinner pot is you guessed it,stainless steel so same cleaning for pans works with instant pot! And new model has an actual pot with handles you can saute with on stove then pressure cook!Have a qt and an 8qt!
@@RobertPaulGoode thanks for sharing that. Cheers!
AwareHouseChef - Thank you for the compliment. That was very gentlemanly of you to accept my constructive criticism with such grace. And I am delighted to teach you how to properly clean pots and pans, especially Revere Ware! :-)
@@GoneFishin247 product has been updated with a one similar to what I use. Thank you!
My pleasure!
I use Barr keepers friend with a soft sponge. After washing my pieces, I apply a small amount of oil and wipe it until it is almost completely off. I do this with my stainless steel sink, cooktop and pans. It conditions them. Once a month I use a stainless steel polish and smooth little nicks. I have had my pans for 37 years and they look brand new! ❤
On the rare occasions I can’t clean my stainless steel pans with water and washing liquid, I use barkeepers friend and they go back to factory settings and look amazing.
Can we just take a second to appreciate the quality of these videos? They're so professionally shot!
Awesome of you to say Scott! Many thanks!!
I only season my stainless skillet when frying something I know will stick like eggs or potatoes. When I season I put canola oil in the pan to cover the bottom, turn the heat on med-high and watch. When the oil starts to "move" or shimmer I take it off the heat right away and let it cool to warm, pour off the oil, then use fresh oil to fry. I've never discolored my stainless with this method and my over-easy eggs are perfect :) (Grandma taught me that one) I'll continue to scour my pans with baking soda and Dawn paste mostly cuz it also works on the Corningware left me by my mother and they're important to me.
I think I overheated mine to be honest with you. Thanks for sharing that!
@@AwareHouseChef I got similar issue. My new stainless steel frying pan got a very yellowish color in both inner and outside of the pan after I overheated it. I tried white vinegar, baking soda, none of it worked. Did you find any solution for this issue? Thanks!
@@jiarohleder136 I just kept washing it. It took about six uses and then it came off slowly
Thank you for this. I have some burnt on crud on stainless steel pans from a hot dog cart. I watched this and immediately ran to the kitchen and started the overnight soaking process with the baking soda. It started breaking it all down immediately. Respect!
That's awesome! Thank you for sharing!
Many decades ago, there was a cleaning sponge called a "Dobie." It was a soft sponge encased in a plastic mesh designed for scrubbing pans.
Still exists, and it's the best! I use it as my standard dish washing tool.
If you can't find it in the supermarket, check a smaller hardware store. I even found a clone in Aldi once.
This was the best video I seen on cleaning Stainless Steel cookware.
Thank you! Appreciate the kindness! All the best and Happy New Year!
I just deglaze hot pan with with touch of water, and swirl wood or nylon spatula after taking food out. Works a charm, just a minute, then sink soak to clean sides.
same here, rarely even need soap!
Best video for how to clean stainless steel pans! I was watching so many and this was honestly the most informative. I'm getting my first set and am doing research so I don't end up just throwing them in the trash! LOL 🤣
Thank you Natalie!! I appreciate the kindness. Let me know how your new set works out! Cheers.
We have been using baking soda plus heat for years, we add a squirt of dawn foaming spray to augment the baking soda. We find this combination quite remarkable.
Thanks for the RUclips channel. Really enjoy your channel
Thank you very much! yeah the baking soda is shockingly remarkable when it comes to cleaning Gunk off of a stainless steel pan. All the best!
Even more remarkable is if you add vinegar to your soda, dawn, water mixture, then let sit for sometime before washing off. It works like a dream, and no elbow grease whatsoever.
@@AwareHouseChef how much water and baking soda did you use?
@@maxregni9229 about a quart of water and 1/2 cup of baking soda. All the best!
@@AwareHouseChef thank you so much! Your videos have been great I was about to pull the trigger on getting an all clad set but you changed my mind so now I have a Kirkland set with a few Misen frying pans. I will probably end up getting the industry Deboyere set but I want to know what I’m doing before I get really nice expensive pans
I am a big fan of very clean pans, inside and out. It makes me a little wary to visit a friend and they have the ceudiest looking pans. 😝
A pan that is clean on the inside will be prone to sticking. Even SS. I like to keep SS clean on the outside, but ANY pan that is well-seasoned on the inside will cook better with less sticking.
I once got aluminum poisoning and never cook with aluminum. I have cooked on stainless for 60 years. I use Barkeepers Friend a lot now. But mostly since the beginning I use baking soda. I rarely burn and often deglaze and make sauce or gravy which is my favorite way to clean the pan!
I’m new to stainless steel cookware and so glad I came across this video. Baking soda now on my shopping list.
Thank you!
My pleasure. It works wonderfully! All the best!
My pans are a brand called Lifetime purchased in 1980. Their claim at the time was that they were “surgical” stainless steel. Since I cook most of the year on a wood cook stove, the bottoms had some stains - not a lot though - and the barkeepers friend removed all the stains perfectly and fairly easily. BTW: I’ve been using my LeCruiset pots and pans almost daily for almost 50 years. The Lifetime cookware still look so good, I recently was asked when I got the “new” pans. When I do get something scorched on the bottom I usually just let the pot soak in hot water and dishsoap. It wipes right off with a sponge. Remember I said: “scorched” not “blackened”. If it got that bad, I’d use oven cleaner. But I do wish Lifetime hadn’t used those handles whatever they are made of. Mine are still intact but all my friends who bought them at the same time have discarded theirs as their handles didn’t stand up. Don’t know why mine did because if I’m not cooking on the wood stove, it’s on a real restaurant stove that gets blazing hot.
Do they still make that brand?
@@AwareHouseChef Yes www.lifetimecookware.com/lten.htm
Apparently you have to use the form on their website to contact a Lifetime distributor to purchase products. biz.regalware.com/alt/ltcontact.pgm
Yes they do still make them. I checked recently and the other person who answered is correct. I filled out the form but haven’t heard anything yet. You likely would get a quicker response being you’re in the US. In 1980, they were very pricy (a lot more than the LeCruiset set which I took to our cottage). At the time, I bought the large stock pot, a roast pan (the rep claimed it would hold a 30 lb turkey, no problem), a couple frying pans, double boiler with steamer pan, and three various sized saucepans.
When my LeCruiset pots get too stained looking, I just pour in some bleach and leave them til they are sparkling again.
Another reason (for me) to keep Barkeepers Friend close is that it polishes my copper pots and pans beautifully.
thanks for the video. I trash picked a really nice SS sauce pan that had stuff cooked on, that wouldn;'t scrub off. I put some Oxyclean in it overnight,,,, it rinsed right out.
Wow I didn't see that coming .. Baking Soda. 😎👍👍 Thank you 😊
Me neither! Works so well! Cheers!
It is the best comparison I have seen, and is very educational. I use regular dawn. Then the crud goes away with Pink Stuff!
Thanks!
I use baking soda and salt to clean my pans, also to clean my glass coffee pot. Works like a dream and I've never ever set foot in Winslow, Arizona.
Just got stainless steel pots and pans for Christmas. Really debating wether to season or not, but at least I now know how to properly clean them. Thanks for the vid!
Thank you Angelica! Try one. I don’t think it is necessary or as important as keeping the surface as scratch-free as possible. Happy New Year!
BEST VIDEO EVER. Thank you sooooo much for doing the research and showing us and giving us options. Super kewl. Thanks again.
You are so welcome!
My pleasure and thank you so much for your kindness. All the best!
Great video! I usually use the hot water method (on the stove), but it doesn’t get the stains out. The stains like you had after seasoning.
For that I use barkeepers friend. It’s about an 8 out of 10, and i probably should be wearing gloves because the cleaner makes by fingers hurt, but, it can get the pans looking new again. I really like the final finish that barkeepers friend leaves, but, it is a lot of work.
Next time I’ll try adding baking soda, maybe i can go a few more uses before i feel the need to “polish” the pan with barkeepers friend.
My wife and I were completely blown away by how effective the baking soda was we cleaned out a couple of pots yesterday that we grilled steaks in. Effortless!
@@AwareHouseChef I'd much rather be dumping sodium bicarbonate down the drain (something I use for tooth powder daily). -Thank you for this!
@@madthumbs1564 IF ONLY people read your share bc it's cheap &n safe & IT WORKS PERFECTLY.
Somehow my RUclips algorithm knew I have a cruded-up pan soaking in my kitchen at this very moment lol. Thanks for your help, I'm going to try the baking soda!
Works great! Welcome!
@@AwareHouseChef It did!!!!! :)
Bar Keeper is a polish. Use it for light cleaning as a paste and use it to bring the luster of stainless steel pans
In the UK we have a product called Oven Mate. It’s a caustic gel so be careful. That will shift that yellowing from seasoning. It’s great for resetting a pan.
Checked her in the US. Not available. Thank you for reaching out!
I like to get my kitchen cleaned right away. I’ll go with the orange cleaner with some help from Bar Keeper if and when needed
Stainless pans curse is yellowness mainly on the outside of the pan. Barkeepers friend method is the only one to get rid of crud, grease & yellowness.
I have stainless steel pans that are over 17 years old, from when IKEA had really good pots and pans. I also have a couple of Vision Glass pieces by Pyrex (leftovers from my brother) and I have seriously burned black: rice, tomato sauce, cheese, oatmeal, farina, gravey and food that sticks and burns in these pan and pots.
Hands down, baking soda does the job. I dump out any large or loose food. The surface shoud be wet, but no water puddle. Sprinkle a thick layer of baking soda, let sit for 10- 15 minutes (or while you fuss at the person who burned the food, whichever is closest to 15 minutes) then wiple out with a sponge, dish cloth, Scubb Daddy, and 1-2-3 - shiney and clean!
Every 4 months or so, I clean the inside and outside of my pots with Bar Keepers Friend when I want to have TV pots and pans. It does an excellent job of bringing back the shine on discolored but clean pans. I don't use it on a regular becuse of the elbow grease needed to make it shine. Overall, baking soda works for me.
Thanks for sharing!
The only pans I season are my carbon steel skillets, wok, and cast iron skillet.
I don't need those uneven cooking, heavy, inefficient utensils because I season clad.
What works well for me for the inside of the pan -
- As soon as I take the food out of the pan, while pan is still hot on the stove, toss in about 3 ounces of water and drop a lid on the pan. Let it cool off that way for later cleaning. So basically boiling water in the pan but without making it a separate step later.
.
- When I go to wash the pan, first rinse / scrub it out with a dish brush which gets the vast majority of any food / junk
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- Follow that with a stainless steel scouring ball. I heard what you said about them but have been doing this for years and it doesn't seem to be a problem. Using the dish brush first minimizes the amount of junk getting caught up in the SS pad. Also, I scrub with the SS under running water so the junk being loosened tends to run away from the pad and to the sink screen. Then rinse / shake out the SS pad. To help keep the SS sanitary I run it through the dishwasher which they tolerate very well. But replacements are only a buck at a local restaurant supply store.
Using the above makes my actual working time cleaning a nasty pan about two minutes. It's super fast.
Bar Keepers cleanser has been good to me.
This is fantastic! It’s easy for everyone to get baking soda. I’m thinking of moving to stainless steel and that’s great to know. I often use a product we have here in Australia and that is Nappysan. It contains enzymes which eat the crud when left to soak. Needs some good rinsing but otherwise cleans up a dream on my roasting tins or if I burned my stainless steel saucepan.
So glad that the viewer made the comment about it. Works so well! Cheers!
I had the all clad d5 in my cart and happened upon your video... I bought the costco i was not disappointed
Glad to hear that it worked out for you. Thank you for sharing!
Thank you. I love those plastic scrapers for cast iron and regular pans if the stuck on food is soft it comes right up or boil water for a few then do it but they work great. What I need is how to get that black burnt on oil off I’ve tried everything nothing takes it off when it’s super cooked on so I bought the carbon off
Thanks for sharing! All the best!
I really appreciate this video! A lot of great info. One recommendation is not using bleach in the kitchen! I have experience in the disinfectant and cleaning industry. The recommendation of soaking the steal scrubber in bleach is not food safe, and could get restaurant owners in trouble with the FDA. Using food safe cleaners and sanitizers is what should be used and will keep everyone safe!
Thank you Chace! Do you no that, that is the government standard for all food service? Crazy right. I wonder why they mandate that? All the best!
If you don’t want little scratches on your pans they sell blue non-scratch scouring pads 😁 they work just as good as the green ones
A blue scouring pad scratched my 12-inch All-Clad SS frying pan.
@@dannymcneal was it labeled non-scratch? I use mine on all my stainless steel and haven't gotten scratches on them
@@oliviagreen8853 - I’m assuming it was labeled “non-scratch.” We threw away the wrapper, but it was the blue Scotch Brite-brand, as that’s all we buy.
As of yesterday, I just recovered my saute pan with barkeepers friend and a good chainmail scrubber. I was able to undo the horror that grease did to the bottom of my pan after frying chicken the other day. Those Scotch Brite pads I had, were no match, and I might just toss those away
I haven’t tried the orange degreaser but the deep purple degreaser cleans even the “yellow” (and black) caramelized oil on pans and is probably more heavy duty. The deep purple liquefies the WORST burned (caramelized) grease and then a green 3M scrubby pad takes it right off. BUT deep purple can clean TOO good full strength. It takes the lettering off your toaster when using it as a cleaner. I use deep purple to remove layers of smoke grease from my smoker and the smoking racks. Dissolves it right off. It is pretty heavy duty for removing oil based stains.
For “normal” cleaning in 2 minutes while the pan is warm with hot water briefly soaking in it, use Bar Keepers friend and the 3M green scrubbing pad very lightly pressed down is the best method. Get most of the crud off with just soap and a green scrubbing pad, then sprinkle a little Bar Keepers Friend to form a paste, and scrub to a clean, white metal finish.
Lodge makes a GREAT plastic crud scraper for their cast iron pans that works great on scraping off chunks of crud on ANY pan (especially sheet pans) but is mild enough for cast iron seasoning. It gets under an edge and often pulls off the entire chunk at a time. It is like scraping with your finger nail on steroids. I often use it as the first tool to remove nasty, burned on crud on any pan. Of course, pouring a tablespoon or two of cooking oil into the pan, and heating the pan up to 350 degrees help to re liquify and soften the burned on grease, onions, mushrooms, meat, peppers, etc. and makes using the plastic scraper to get rid of most of the crud all that more effective.
I found out about using oil instead of boiling water to clean cooked on crud because of my cast iron pans. I mostly clean them with no water now. Just pour in cooking oil when done cooking, heat to soften, scrape out the crud AFTER THE PAN COOLS TO BE TOUCHABLE, then wipe the pan out with a a clean paper towel to perfectly clean, then reoil and a short reseasoning in the oven. My cast iron looks like brand new every time I pull it out. No scrubbing ever. Do not melt the scraper in too hot a pan.
Want to just remove discolorations in stainless steel (you even get it boiling water or steaming vegetables)? I found that Tarnex, the same thing for removing silver tarnish works just as good wiping with only a Tarnex dampened paper towel. It works as well as the acids in Bar Keepers Friend but, you only spread it with a paper towel. No scrubbing at all. Didn’t remove all the discoloration? Rewet the paper towel fresh Tarnex until the discolorations are gone. Then wash out the pan with soapy water, rinse and dry and it is like brand new (scratches aside from years of use). Those stains are a chemical reaction and Barkeepers friend or Tarnex immediately removes them with another chemical reaction. Bar Keepers friend adds the scrubbing power and works great on glass stoves as well. I never tried pouring cooking oil on a glass stove top and then heating it up to soften cooked on crud (like I do on pans), but now that I think of it, I will have to try it.
While the pan has the oil in it and the pan is almost smoking hot, I have scraped baked on crud with a flat wooden scraper and that often removes a lot of the crud as well. The idea is to put enough oil in to soak the crud, just like if you were using water. I often pour the oil into the hot pan when done cooking, scrape some with a wooden spoon to see what comes loose easily, then walk away to eat and let the oil soak in and soften the crud. Heat definitely helps because that was how you created the mess in the first place and that is how you soften it back up.
thanks Alan! That's a lot of info that you shared with me and I really appreciate it! Will definitely be trying some of that tarnex. All the best!
Purple degreaser is Carcinogenic to Californians. label warning
Seasoned Pan? Use the Bartenders Friend to get that yellow off of it. Smear it around and leave it for a minute then rinse it with the sponge. It's oxalic acid and will remove anything from your stainless. Great video.
Thank you! Appreciate the kindness! Cheers!
@@AwareHouseChef How did the Bartender's (or is it Barkeeper's) Friend work out for you? I accidentally 'seasoned' my pan again by letting oil get too hot in it. It took a couple of cleanings to get rid of the color. Stubborn problem. Just wondering how you did with that. Cheers.
@@alext8828 I like to use it differently than what is recommended by the package. A hot slurry almost like a wet paste does the job really well on the inside. Not too great on the outside. All the best
Bar Keepers Soft Cleanser (creme not powder) works great on my Demeyere Atlantis collection. A little bit goes a long way.
Excellent video. I will definitely try the baking soda and hot water method. Thanks.
Thank you Juanita! My pleasure! Glad you reached out!
Use Carbon-Off for the burnt-on carbon build up on the burner-side. It's strong, and the only thing I found that really works.
Thank you! Not familiar with it, unless you’re talking about the commercial stuff. Glad you shared!
I like to put a "crudded up" .....after cooking stainless steel pan IMMEDIATELY under a flow of hot water in the sink, gets a lot off straight away!... If it's really bad then definitely the baking soda method, but also a splash of vinegar which activates the baking soda & then simmer the pot at lowest temperature for 15 mins
Cool! Thanks for sharing!
Very instructive video! I can't wait to try out the baking soda and water cleaning method on my stainless pots and pans. I am wondering if baking soda and water method would work on my outdoor grill grates? The grime build up is quite a bit over the years. I was wondering if Orange Thunder or Super Orange would work better? You did not mention it but I am guessing both are chemical free?
Hey Mike! Thank you for your kind compliment! I use orange degreaser on my outside grates exclusively. Now, I've never tried the baking soda. Also, I think you would need quite a bit of baking soda. Or at least a very big pan to hold the grate in. My grates are kind of large.
I use Bar Keepers just to keep my stainless steel in immaculate condition and boiling water and baking soda for cleaning them and I had my stainless steel cookware for 5 year and they look like new.
Awesome Doris!! Thank you!
Your welcome 😁
Thanks! Good comparison and hands down baking soda as it's environmentally friendly!
Btw us foreign subscribers are notnecessarily familiar with some US brands and products.
... and btw I don't season SS pans either.
Thank you! I will keep that in mind! All the best!
Great video. Thanks for this. I'll be using baking soda and hot water going forward. Much appreciated!
My pleasure and thank you for the kindness! Happy holidays!
Boil water in the pan, turn the heat off and then add about a teaspoon of sodium percarbonate (99% pure of the active ingredient in OxyClean). Let it sit overnight. In the morning, the cooked on stuff will practically wipe out with a paper towel. I use it to clean coffee makers, laundry, you name it. It cleans wooden decks and when it falls through it turns to water so is non-toxic. It's basically powdered hydrogen peroxide.
That’s a great tip I will try it!
I can vouch for sodium percarbonate. I brew beer and the cleaner most known is Five Star Chemicals Powered Brewery Wash (PBW). There's less expensive alternatives available (Active Elements on Amazon is what I use). That stuff tears through any baked on mess. Cheese is obliterated. Carbonized stuff is removed and no scrubbing needed.
Thanks for the great videos! We ordered an induction stove, now looking for different pans.
How about taking the baking soda from the refrigerator used for collecting smelly stuff and using that to clean pans instead of throwing it away?
I wonder if it loses its potency? Maybe give it a try with new and old. You could be on to something. Thank you for the kindness max may your new stove serve you well in health. Cheers!
5:23
Baking Soda
I use SOS pads. Mine are still shiny, and my pans are cheap. 🤷
I use steel wire scrubbie to get the hardcore solidified stuff off, then use a normal abrasive dish sponge with dish soap to sanitise.
Thanks!
thanks
You're welcome!
Thank you for this video. Really hesitate to buy one, because of how hard to clean it. By the way what is pan you use at home you mentioned didn’t catch it.
My pleasure. Thank you for reaching out! I think you’re referring to the Le creuset nonstick. All the best!
great video just bought super orange. I have Mouviel and All clad stainless steel. Thanks for doing the hard work. I've only been using Dawn. My pans are an eyesore.
Let me know how you like it! Thanks for reaching out!
I'm right there with you on seasoning stainless. No need for non-stick properties if you add oil at the right time and no benefit in cleaning. It's more work and stinky smoke with little to no benefit.
First of all, great video. Given that sponges are known to be horrific bacteria traps, how many sponges do you go through in, say, a week? Isn't a scrub brush that can be run through the dishwasher a much better alternative? If not, why not? What's the best sponge alternative?
We don't use sponges in the restaurant. At home, we run the sponges after we clean them through the dishwasher then we put them in a bucket of bleach solution. One tbsp per gallon of water. That disinfects them. Thank you for asking. All the best.
@@AwareHouseChef Thank you for the reply. I didn't think a sponge could hold up after being run through a dishwasher, so that's good to know. What do you use in the restaurant?
I've only watched 2 of your videos so far, but I really appreciate them. Keep up the great work.
@@garrettsnedaker7378 stainless steel scrubbers, brillo pads and a high pressure rinse hose. We also use that orange degreaser. It works extremely well. Cheers! Also, thank you so much for your kindness.
@@AwareHouseChef Cool. Good to know. Do you think concerns over stainless steel being unsafe are warranted? What do you think are the absolute best pots and pans to use? Or, put another way, what do you use in your restaurant? I promise I'll stop asking questions now. :)
@@garrettsnedaker7378 never stop asking questions! I'm going to kindly ask you to wait on that response. I am actually going to be releasing a video hopefully within 2 weeks that will answer that question clearly. I'm waiting on a very specific piece of cookware that I feel is revolutionary. In the meantime, if you in need of a stainless steel pan, I highly recommend Made In
Very informative video. I just bought a misen stainless steel frying pan and wanted to know if and how to season it. The video speaks to cleaning the interior, how do I clean the bottom of any pan that has been burnt from many uses. Can this pan be cleaned.
It will stain to a point where it cannot be brought back to its original shine. Many people have had a lot of success by using bar keepers friend. If orange thunder can’t take it off more than likely it won’t. All the best
We also use baking soda and hot water to clean stainless steel pains.
It is so incredibly good. Do it all the time
Based on your last vid I ended up buying a 12"(D3 I think) AllClad pan because it was on sale... I'll certainly get some baking soda after heeding your advice!
It worked so shockingly well! Congrats! Enjoy it in good health.
The orange degreaser is a bicyclist’s best friend!
BTW, can you fry eggs in SS pans with no hassle?
I can. It doesn’t happen with a new pan. It is also important to clean the pan without scouring it. Cheers!
Barkeeper's Friend. It's great, if ya' don't have problems with scrubbing.
You need to do one more test...
I wonder, was it the hour long soak in hot water, or the addition of baking soda that helped?
Treat this like a final bout in a tournament.
140 degree water alone for an hour
Vs
140 degree water with baking soda for an hour.
Maybe I’ll do a short. Give me a couple of weeks thanks for the suggestion!
The point of seasoning the pan is to leave the seasoning on, it's supposed to be hard to remove. If you really want to remove it it's best to bake it in the oven at high temperature for a while, it will burn right off.
I just leave water on while I eat then just wash clean with soft side of sponge. Always wipes clean. It all goes back to heating if properly so things don’t burn into the pan.
well, the easiest for me is just wiping out the excess grease and putting in the trash so it doesn't go in the drain and then boiling water on the stove in that pan. my main concern is keeping grease out of the plumbing. if stubborn, a little barkeepers friend to finish it off.
Great video. Just an fyi or btw the links
for the orange and dawn are the same.
Thank you! Will fix that. Much appreciated!!
Boil, Dawn Platinum and finish with a splash of vinegar and a non-scratch sponge.
Found your show very informative will try on my pots thank you
Thank you! Glad that you did. Stay in touch and all the best!
In MY true fashion I'm always late to the show...lol... with the top method, do you heat the water out of the pan then pour in or heat water in the pan then add the baking soda? Thanks for a great video!
Thanks James. Better late than never. I boiled the water in the pan a and the baking soda. I use this method to date. Works incredibly well. Cheers!
I combine the baking soda and boiling method.
Make a paste of baking soda, dawn and vinigar leave on for a hour or so.
Great video, now I gotta see if I can get the wife's All Clad pan free from crud. Your "Taos" fleece is sweet.
Love Taos! Haven't been a while. Good look with the pans! Cheers!
Pretty Good 👏👏👏🇭🇲 however I am one of those that like my pans super Clean OCD 😂 Try white vinegar & Baking Soda Together I find it works WONDERS!!! 🇭🇲🇭🇲🇭🇲
Thank you! Cheers!
Steel wool is NEVER necessary. When you heat properly before adding the fat, nothing sticks and crud doesn’t build up.
I heard that a lemon 🍋 cut in half with warming pan works well. Idk if it’s true. I just heat the pan add water and wood spatula. I’ll try the baking soda method now.
Thanks Anthony! Let me know it goes!
Lye water will remove it with no problem, seasoning stains as well
Do you mix it yourself or is it available retail? Thanks for sharing.
Thank you!
My pleasure Gary.
Very interesting! I will try the baking soda method. I wonder if this can be a use for the baking soda I keep in the fridge as a deodorizer. After a few months of fridge duty I assume it might still work as a pan cleaner but not sure if its potency will be lost.
I would imagine it would. Sounds like a topic for a “chef what’s the best way…” Epsiode . Cheers!
Do you not bake on aluminum sheetpans or use cake pans either?
I do not and if I use an aluminum surface I always put a layer of parchment paper in between what I am cooking and the pan. I use carbon steel baking pans or stainless. All the best!
@@AwareHouseChef Thanks for getting back to me!
@@Rollwithit699 my pleasure. I appreciate you reaching out
I have to admit that I don't get this. I've got different sorts of pans, non-stick, cast iron and so on. But when possible I use my stainless steel pans or pots because I can just throw them in the dishwasher and they're as good as new when washed (ok, sometimes they need a little scrub with the spunge after washing but all in all very good). It's claimed that dishwashing will wear them down somehow but after several years of usage, I've never experienced anything like that. And yes, I cook a lot. Seems just like a theoretical hype from my perspective.
How about the “build up” under & around the pan.
Since I don’t come in contact with the outside of the pan, I’m not so concerned about what I use to clean the outside. So I can go a little harsher on the chemical I really like using orange thunder little bit of heat a little bit of hot water and it comes right off.
Thanks for the reviews
My pleasure Linda. All the best!
good test. I wonder what the chemistry is behind the baking soda. It cant be much, just a higher pH I guess
Anothe viewer said that it was the change in ph. They suggested acidic acid. Cheap and works well. Going to give it a try. Cheers!
@@AwareHouseChef My Le Creuset set arrived today. First time using steel pans so Im glad I saw your tips first.
What sort of acid are you going to try, or did you mean acetic (isnt that just vinegar like you already did in this vid?)
@@carpii use them in good health! I mean vitamin c
@@AwareHouseChef Thankyou, I will! Would love to hear the results of your new tests
You got it!
Great tips. Thank you
My pleasure
Good job, thanks for the video 😀
My pleasure! Thank you for your kindness. Cheers!
oven cleaner spray cold
ty ill try it now!
Off topic
I bought your REAL sea salt. Amazing!!!
Isn't it? Thanks for sharing!
Baking soda with hot water🙋♀️ thank youuuuu
Bars removes the cake in yellow oil and white water stain and polish it..that was not removed by hot water. Baking soda is good too.
Great to know 👍🏼
My pleasure!
What about the bottom of the pans
Love this video
Thank you! Much appreciated!
Doesn,t the oil on a seasoned pan turn rancid after time on a shelf? It does not sound safe..
Yes but it takes a while. If you’re storing the pan for periods of time exceeding a few weeks and you notice that the oil has become rancid, you need to boil off the oil, usually with water and vinegar, dry off the pan and re-oil before use. You may also need to re-season the pan
Or you could just de glaze it and it would be clean with a special sauce from everything what sticked on the pan
If you polish a stainless steel pan like a mirror will it stick less?
From what I have seen from other RUclips videos, yes. In my experience, the more you use it, the more non stick it becomes.
Need to try Pink Stuff that’s the best
Never heard of it. Thank you!
I heard boiling oxiclean for a few mins, removes all the stains and crude? How safe is oxiclean (without beads/scent) for cookware?
After much research, my household switch to Charlie Soap. Best thing we ever did. Completely non-toxic and we eliminated using dryer sheets all together. I don't trust OxiClean simply because it was purchased by big brands. Certainly wouldn't want to eat any remnant of it.
Suggest you revisit vinegar for the "crud". I use the Dawn Platinum for the grease but do not buy the idea that it gets everything. Likewise, I don't harbor the illusion that vinegar will do anything as far as the grease is concerned but it does take the crud out.
Vinegar is mildly acidic ant that property is what does the trick. You have to let it soak for a bit (20 min), trying to scrub instantly is not going to work. Boiling it (I've never tried cutting by 50% with water) accelerates the process.
I've never tried the baking soda method. I'm willing to let things soak for a bit but a full hour is needless when the vinegar works in far less time.
Same results I found. Cheers!
A caustic is better at breaking down and dissolving organic matter than acids are. That is why baking soda, Borax, ammonia, and Trisodium Phosphate are so effective at cleaning organic matter off surfaces. Also why they use sodium and potassium hydroxide to clear pipes.