Originally Posted by Andy M.
Spray with Dawn Power Dissolver and wait - be generous. Then scrub with BKF. You have to work to get rid of your mistake but there is good ss under there.
And even at that point, all hopes seems lost, because once you get a blue burn stain on SS, it's awefully hard as **** to get rid of.
It's happened to me in the past. Couldn't get it out, so I just had to live with it. My big 17-qt. SS stock pot is the one in question.
If the pan is not one of my cast iron ones, I usually start one of my SS pans or pots dry on medium heat. It heats up just as fast as if it was on high heat.
Technically, the only time that you should use high heat for any type of cookware is when you are about to boil some water for something like pasta, hot cereal or rice.
Then I add the oil just when I'm about to introduce the food into the pan. Any cooked-on grease is removed with Dawn Power Disolver.
But at times, when cooking starchy food such as rice or potatoes, a white film is left behind in the cleaned pot or pan. That is when some BKF is a big help.
Or get a jar of Wright's Copper Cream (WCC). Because all of my SS cookware has a copper band at the bottom, it easily cleans off the tarnish with little effort.
But it's also good for removing that annoying white film that is left behind from cooking starchy foods and makes the pot or pan look like new again!!
Try it, you'll lke it!
One thing that I MUST reiterate is that you must NEVER EVER use any metal scouring pads to clean SS cookware, as this will scratch, mar and blemish the cookware surface for life! Always use a plastic one.
You practically have to treat SS cookware just as you would nonstick cookware.
Baby it, and use nylon or wooden utensils to turn and stir the food and it will last for years and years and years!