"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > Cookware and Accessories > Cookware
Reply
 
Thread Tools Display Modes
 
Old 06-14-2011, 04:55 PM   #1
Assistant Cook
 
Join Date: May 2011
Posts: 12
Stainless steel cleaner (oxalic acid)

Having read the replies to some of the posts by me I thank those who have shared their knowledge with me. I posted an experience I had, trying to clean a stainless steel fry pan. Having a hankering for rhubarb stew one day I used this pan. When I emptied the pan I was amazed at how shiny it had be come. I tried many things to clean this pan, but to no avail. Having said all this, I did a research on what was in the rhubarb that could clean a pan that well. The words oxalic acid came up. Friends this is not body friendly acid. It is the same ingredient that is used in Barkeepers Friend to clean stainless steel. Ironically I too taught of making a cleaner with rhubarb, but alas, always a dollar short and a half hour to late. The guy from Barkeepers Friend beat me to it. As much as I love rhubarb I avoid eating it,but once in a while I cave in for strawberry-rhubarb pie, with ice-cream of course. Something to consider, folks!

__________________

__________________
peat moss is offline   Reply With Quote
Old 06-14-2011, 05:59 PM   #2
Certified Pretend Chef
 
Andy M.'s Avatar
 
Join Date: Sep 2004
Location: Massachusetts
Posts: 41,349
The difference between the two (rhubarb and BKF) is that you ingest the oxalic acid in the rhubarb while you wash it away with the BKF.
__________________

__________________
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
Andy M. is offline   Reply With Quote
Old 06-14-2011, 06:55 PM   #3
Master Chef
 
jennyema's Avatar
 
Join Date: Mar 2002
Location: Boston
Posts: 9,256
I'm still eating rhubarb !!

And using BKF all over the house!! It's a miracle worker.
__________________
Less is not more. More is more and more is fabulous.
jennyema is offline   Reply With Quote
Old 06-14-2011, 08:03 PM   #4
Executive Chef
 
justplainbill's Avatar
 
Join Date: Jan 2007
Location: Eastern Long Island, New York
Posts: 4,206
The leaves are supposed to contain a higher concentration of oxalic acid than the stems.
__________________
justplainbill is offline   Reply With Quote
Old 06-14-2011, 08:04 PM   #5
Certified Pretend Chef
 
Andy M.'s Avatar
 
Join Date: Sep 2004
Location: Massachusetts
Posts: 41,349
I remember hearing years ago that rhubarb leaves were poisonous. Maybe that's why.
__________________
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
Andy M. is offline   Reply With Quote
Old 06-14-2011, 08:38 PM   #6
Sous Chef
 
Join Date: Apr 2011
Posts: 511
if it oxalic acid, that'd make spinach an issue.....
__________________
dcSaute is offline   Reply With Quote
Old 06-14-2011, 09:38 PM   #7
Chef Extraordinaire
 
Dawgluver's Avatar
Site Moderator
 
Join Date: Apr 2011
Posts: 24,094
Oxalic acid promotes formation of kidney stones, as DH remembers not so fondly. Rhubarb leaves have massive concentrations of oxalic acid. I remember using them as hats as a kid. Will experiment with using them as a pot cleaner!
__________________
She who dies with the most toys, wins.
Dawgluver is offline   Reply With Quote
Old 06-15-2011, 09:10 AM   #8
Executive Chef
 
Join Date: Aug 2004
Location: SE Pennsylvania
Posts: 4,655
heat changes the characteristics of some acids. Perhaps this is why we cook rhubarb.
__________________
Robo410 is offline   Reply With Quote
Old 06-15-2011, 09:20 AM   #9
Senior Cook
 
texherp's Avatar
 
Join Date: Jan 2009
Location: Nacogdoches, TX
Posts: 112
Oxalic acid is also in taro root, it's what makes some people's hands itch when they peel them. I have read it goes away/washes out when you boil them and throw out the water.
__________________
-AJ
texherp is offline   Reply With Quote
Old 06-15-2011, 09:31 AM   #10
Assistant Cook
 
Join Date: May 2011
Posts: 12
For all the rhubarb lovers out, the majority of the oxalic acid is in the leaves. There is however, some in the stems, which we eat. The oxalic acid in Barkeepers Friend is man made, mostly in China. China also manufactures the citric acid that goes in most foods, that are processed, containing this ingredient. Natural versus man made, you choose. Ergo, it would take a lot of rhubarb to use in Barkeepers Friend. Just a thought!
__________________

__________________
peat moss is offline   Reply With Quote
Reply

Tags
clean, stainless steel

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 03:27 AM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.