Ahh! I've burnt my pan...help!

[Regina]

I also use baking soda. However I don't leave the pan on the burner over night. Too easy to ruin a good pan. What I do is dump some baking soda in the pan and fill it up with water. Then I bring it to a rolling boil and let it boil for a while. I add more baking soda and water as needed. I let it boil until all or most of the gunk is off the pan. Then I usually let it soak for a while.

[oldcoot]

When stuff is burnt onto the bottom of a pot, first try simmple deglazing: hot pot, atdd water. Steam will blast much of it loose.

Then go the baking soda route. It works well for moderately serious burns.

Don't forget oven cleaner (lye) (EZOff or ...?) But DO NOT use it on aluminum! Do that outside and out of the reach of kids and pets.

Aluminum: Scrape of the worst with a metal spatula or knfe, avoiding scratching deeply. Then SOS pad.

Repolish steel with SOS pads and a circular motion to imitate the original polish marks. If seriously burned, the metal itself will be discolored, and there's nothng much you can do about that.

Copper bottoms respond well to SOS pads, cleanser, and/or lemon juice and salt. Real bad? EZOff.

Enamel? Cleanser or EZOff. SOS will scratch. Probably permanently discolored. (Bleach may help)

Cast iron? If you have a modern self-cleaning oven (the kind that lock when you're cleaning it and won't unlock until cool), put you cast iron in during a cleaning cycle. Works great, requiring washing and reseasoning afterward.

EZOff if not too seriously crudded up. Wash and reseason.

or, if terribly encrusted inside and out, use this last resort. Be careful: this is dangerous! Fill a PLASTC 5 gal bucket about 3//4 ful of water and SLOWLY add a can of LYE. (Best to wear rubber gloves and a face shield or at least goggles when working with lye.) Stir GENTLY until dissolved. Immerse the pot or skillet in the lye soluttion and leave it for 24 hours. RInse it thoroughly (you're doing this outdoors, so use the garden hose to rinse it on the lawn. ) Empty the bucket into the toilet - lifting it up to the kitchen sink might cause you to spill it..

Now wash and reseason that nice clean, gray cast iron skillet. Heat is good and hot on the stove, then turn off the heat and add a few tablespponfuls of vegetable oit (peanut's best). With a folded paper towel on a fork, wiipe the oil carefully over every bit of the inside of the skillet up to the rim. Let it cool completely, then wipe clean with a paper towel.

Done properly, you have a non-stick skillet. DO NOT ever wash it with soap or detergent: hot water and a sponge, followed by drying with a paper towel. (If you use soap, cleanser, or and SOS pad, you must reseason as above.

[Regina]

You must have had some interesting mishaps if you're familiar with such good cleaning advice. By the way you can make that reconditioning more permanant if you heat the pan in the oven for an hour after applying the oil or unsalted shortening and putting in a 350 degree oven for about 2 hour and thenletting it cool in the oven over night. I've tried it and it really works. :D

[oldcoot]

I have burned my share of pots, pans, and skillets, Regina - And my poor Mother burnrned almost everything she cooked, so I've had some experience - starting early, in cleaning stuff. but my "expertise" ;) actually comes more from my familarity with metals, etc.., through my enginerring background.

I like the baking/slow cooling idea for enhancing the effect of seasoning. Sounds like a logical result.

[Regina]

I like the baking/slow cooling idea for enhancing the effect of seasoning. Sounds like a logical result.

It also makes it possible to wash your pans. That way you won't run the risk of the oil going rancid. Yuck! :roll:

[oldcoot]

Whoops - now that's a new one on me. I'm having a bit of trouble with the idea. Soap or detergent should, I beleve, remove the oil, even from the pores of the cast iron. That will, of course, prevent the oil from becoming rancid, but I would expect it to also elimenate the non-stick effect.

So, while I am normally not open-minded about much of anything, I shall test this method within the nxt couple of days and get back to you. If it works, I'm going to have to research the whole concept until I fully understand it. Being a slow-study, that may take years!:)

[kris]

Originally Posted by kitchenelf

I always burn green beans and rice.

Hey Kithenelf! You need a rice cooker! Most usefull appliance in my kitchen. You can even steam your green beans on the top while the rice cooks if you've got a steaming rack. If you want to go all out, some even come with a timer feature. Big help if you're like my Philipino friend who eats rice at all meals, breakfast included.

[Regina]

Soap or detergent should, I beleve, remove the oil, even from the pores of the cast iron.

It doesn't because the heat from the oven and long slow cooling time forms a hard glossy coat over the iron. It does have to be redone about once a year and you can't scrub the pan. :D

[oldcoot]

Aha, Regina

Sounds like you are describing some sort of polymerization process - quite possible considering the slow cooling. I gotta try this. Soon!

[kitchenelf]

kris,

I have looked at rice cookers for years LOL and keep trying to figure out where I would put yet one more kitchen appliance!!!!!

Kitchen Aid
bread maker
pasta maker
Cuisinart
Blender/cuisinart
rotisserie
toaster
big pressure cooker
fondue
electric skillet
clay cooker
crockpot
deep fryer
and all the little common appliances
my pot rack finally fell down but it's back up again :D


I am OUT of room!!! I have heard so many good things about the rice cookers and they have come waaaaay down in price since I first thought about buying one. So............ you may have just pushed me into getting one - now, my husband will want to know your full name, address, day-to-day habits so he can hunt you down like a dog LOL

Is there a particular rice cooker that you really like?