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Old 01-07-2009, 12:07 PM   #11
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I boil mine with a teaspoon of dishwasher detergent in enough water to cover the brown marks. Usually everything comes right off.

Of course, I have been known to just leave it and cook something else in the pan, and I haven't died yet.
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Old 01-07-2009, 12:30 PM   #12
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My grandma and my mom swear by this method, too! nt

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Quote:
Originally Posted by PieSusan View Post
Here is an old Heloise Helpful Hint (When I was a small child--first learning to read, I read my mom's books and walked away with a lot of great tips that somehow I still remember)

This always works for me but you may have to do it more than once. Boil water in the pan and add cream of tartar. While it is boiling, see if you can scrape the burn off with a wooden spoon. Little black or brown flakes should come off. When you take the pot off the heat and toss the water, you can then usually easily scrub off the stain.
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Old 01-07-2009, 10:36 PM   #13
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If BKF doesn't work, I have a ceramic range cleaner that I use for-get this- my ceramic range. I also use it to clean SS as it works amazingly.
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Old 01-07-2009, 10:40 PM   #14
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Also, if you have oxyclean, try putting a little oxyclean and some hot water in there (don't bother putting the pan on heat) and letting it sit overnight. If there's burnt on anything, it should come off with the oxyclean.
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Old 01-08-2009, 12:12 PM   #15
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Thanks all, the BKF and a little muscle worked wonders. Looks great.
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Old 01-08-2009, 12:27 PM   #16
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I found the green Scotchbrite scratches too much so I use the blue ones along with BKF.
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Old 01-08-2009, 12:54 PM   #17
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My sister uses BKF too and loves it. She recently changed all her cookware over to all stainless and dumped her Teflon.
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Old 01-08-2009, 12:59 PM   #18
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Thanks all, the BKF and a little muscle worked wonders. Looks great.
WooHoo! I'm glad to hear it.

Here's another tip I picked up here at DC - deglazing is a technique that has many benefits! When you're browning or searing foods, deglazing not only gives you a wonderful sauce, it makes cleaning your pan a breeze later. And as others may have mentioned, always let your pan cool down before putting it in a sink of cooler water. It can cause warping and even cause the layers in the tri-ply to separate.
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Old 01-15-2009, 07:12 AM   #19
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I have a question about stainless steel as well and I hope someone here can help. I have a set of Cuisinart stainless stell as well and I am having real trouble with foods sticking. If I try to brown anything the food almost fuses itself to the pan. Is my heat too high? Am I not using enough oil? Thanks in advance for any help.
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Old 01-15-2009, 07:17 AM   #20
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You must start with a hot pan. Add the oil and get that hot, too. Place the meat into the pan and leave it undisturbed for several minutes. The meat will initially stick to the pan. That's OK. Leave it alone. As it browns and a crust forms, it will release itself and you can turn it. When yuou do, the second side will stick too. Then it will release as it browns.
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