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Old 04-21-2007, 08:22 AM   #11
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Since writing this post I've cooked bacon with no problems although now I'm a fan of Jimmy Deans pre-cooked bacon that just needs microwaving. The ajax didn't hurt the pan at all but I still use BKF when it needs it.
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Old 05-17-2007, 12:38 PM   #12
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Salt!

I bought two new stainless pans about a month ago and I seasoned them, much like you do with cast iron. I know its a bit nuts, but the man I bought them from told me this and I believe it worked. I now clean with a paper towel and for tought spots, like bacon scraps, I use kosher salt and a paper towel. Takes it all of with a minimal amout of scrubbing. Just a quick rinse, maybe a bit of outside scrubbing a swipe of vegetable oil and your good to go.

Best of Luck!
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Old 01-01-2008, 01:48 AM   #13
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Hi. I'm new here. I'd have to weigh in on the side of not using Ajax or any other bleach cleanser -- ever, not just in cleaning pans.

It's really highly toxic, while you use it, and after it gets into the environment. It breaks down into chemicals that are known to be carcinogenic, so a real no-no for things you're going to eat out of.

I like what Psiguyy said -- I tend to act as if I'm "de-glazing" and just use water. Soak something immediately after I use it, and then even heat water in it. Just as de-glazing lifts bits of meat and juices, for instance, from the pores in the pan, it will lift any debris as well.

Does anyone know how to tell if you should throw a pan away? I'm trying to get into cooking, but. . . some of my attempts have been less than successful. ;) If a pan has been severely over-heated and discolored, how do you tell if it's still safe to use for cooking?

(I found this board when I Googled this question.)

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Old 01-01-2008, 09:09 AM   #14
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Quote:
Originally Posted by dragonfly77 View Post
...Does anyone know how to tell if you should throw a pan away? I'm trying to get into cooking, but. . . some of my attempts have been less than successful. ;) If a pan has been severely over-heated and discolored, how do you tell if it's still safe to use for cooking?

(I found this board when I Googled this question.) .

As long as the pan's structural integrity has been maintained, discoloration alone is not a problem.

What type of pan is it? Is it clad SS, or does it have a disk on the bottom or is it non-stick or aluminum??
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Old 01-01-2008, 01:21 PM   #15
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Oh -- good question. It was (from many years ago) part of the Macy*s "Tools of the Trade" set. It's stainless steel, but they (&%$#*) coated it with chrome to make it all purdy-like.

Which is an absolute darned nuisance! It means I'm supposed to be careful what kind of utensils I use, not scrub too hard with steel wool, etc. All of which I've taken pretty much with a grain of salt.

Also, there's another that's just stainless steel. Much easier, never discolors, but... I just wonder if there's a point when the surface gets too ... porous or something? It's a little frying pan, but when I try to cook eggs in it, they never come out right, anymore -- they burn *no matter what* I do: heat so low that they're not cooking at all, pre-rubbing the pan with butter (greasing the pan as if for a cake), using too much butter, etc.

I won't use non-stick, don't have any in the house. So I guess I'll play Santa to myself, and at least go replace the little pan.

But it amazes me that I can't even find *one* website that imparts knowledge about the nitty-gritty of cooking pans, and if the surfaces can become toxic. I was looking for that, when I discovered this one. So something good came out of it. :D

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Old 01-01-2008, 02:27 PM   #16
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I've never hear of chorme plated SS pans. Are you sure it's not just highly polished SS?

Regardless, metal pans cannot "become toxic" - ever. If the pan is not working for you, buy a new one.

Is the bottom of the pan just a single layer of SS? If so, it's not a great pan for cooking delicate items such as eggs. Look for a SS pan that either has a disk on the bottom that includes a layer of copper or alum. OR a fully clad pan where the entire pan is made of a three layer sandwich of alum or copper between layers of SS.
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Old 01-01-2008, 03:04 PM   #17
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Yes, both pans in question have that thick disk at the bottom -- they're 18/10 stainless, and I think one has copper and one aluminum in that thickened bottom.

The Macy*s one -- I bought them probably more than 20 years ago, but I seem to remember that part about the chrome finish. It was like a mirror surface (utterly useless!), and required extra care in choice of utensils.

I don't know -- I thought that maybe there was some finish or something which, once it was destroyed, might make the pan useless or even have metal leeching into the food.

I have a lot of trouble with food allergies, so I was wondering if something like that might be aggravating sensitivities. Grasping at straws, I guess.

JewelsinMO: how did you season your pans?

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Old 01-04-2008, 04:41 PM   #18
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I have All-Clad copper core pans. I am lucky to be near a factory store and buy the seconds. On the inside of the pans I scower with Bar Keepers Friend when I need to. Most times I just need the nylon since I like to cook at lower temps with these pots and I usually don't have a problem. To make sure the outside stays mirror bright I like Wright Silver cream. One the Copper line I use Wrights Copper Cream. They won't scratch the exterior SS and the paste in the jar lasts much longer and I never have it dryout or clog.
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