"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > Cookware and Accessories > Cookware
Click Here to Login
Thread Tools Display Modes
Old 11-30-2016, 05:38 PM   #1
Assistant Cook
Join Date: Nov 2016
Location: fallbrook
Posts: 2
Pfaltzgraff pie pan problem

I have these Pfaltzgraff (Yorktowne) pie pans for 20+ years and now they are stained with so many uses. The problem is that they both are making my crusts taste bad, like old, burned oil.

Are they past their prime? Or is there something I could do to make them work again. I can't do another pie in them until they're better or they'll just wind up under a potted plant.

Thank you for any help.


ddfin is offline   Reply With Quote
Old 11-30-2016, 06:52 PM   #2
Certified Pretend Chef
Andy M.'s Avatar
Join Date: Sep 2004
Location: Massachusetts
Posts: 47,206
You didn't say what the pan material is but if it's impacting the taste of the food you're cooking it's time to trash it.
"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 11-30-2016, 09:05 PM   #3
Chef Extraordinaire
Addie's Avatar
Join Date: Nov 2011
Location: East Boston, MA
Posts: 22,365
Yeah, sadly let the flower pot have it.

Welcome to DC. Please do stick around. We love new members to join us.
Illegitimi non carborundum!
I don't want my last words to be, "I wish I had spent more time doing housework"
Addie is offline   Reply With Quote
Old 11-30-2016, 09:15 PM   #4
Chef Extraordinaire
Dawgluver's Avatar
Site Moderator
Join Date: Apr 2011
Posts: 25,023
Welcome to DC!

Yeah, once your dishes start making your crusts taste bad, I'm afraid it's time for plant duty.
She who dies with the most toys, wins.
Dawgluver is offline   Reply With Quote
Old 11-30-2016, 09:38 PM   #5
Executive Chef
Join Date: Mar 2008
Posts: 3,751
If I was at the point of throwing it out, or using it under a flower pot, I think I'd try putting some ammonia in it first, let it sit for 5 minutes at most, then wash. I'm always amazed at the oily residue on some things, and how ammonia will dissolve it. Ammonia also works on acrylic lacquers (like floor shining products), dissolves those too. What could it hurt at that point?
blissful is offline   Reply With Quote
Old 11-30-2016, 09:40 PM   #6
Chef Extraordinaire
Cheryl J's Avatar
Join Date: Jun 2012
Location: California
Posts: 10,088
Welcome, Diana! Take a look around and join on in!

Yeah, that's what I do with pie pans, tart dishes, etc.....if they don't work in the kitchen anymore, they end up out on the patio under plants.
Grandchildren fill the space in your heart you never knew was empty.
Cheryl J is offline   Reply With Quote
Old 12-01-2016, 02:38 PM   #7
Assistant Cook
Join Date: Nov 2016
Location: fallbrook
Posts: 2
Pfaltzgraff stoneware pie pan problem

Thank you all for your input. I decided to give it one last try.

I soaked it in very hot water super-saturated with baking soda overnight. Some of the burned on oil from the bottom came off with scrubbing but who knows how much is still hanging around.

I'm going to run it through my dishwasher next.

I'll make a little dough circle and bake it and see what happens.
ddfin is offline   Reply With Quote
Old 12-01-2016, 10:11 PM   #8
Chef Extraordinaire
Cooking Goddess's Avatar
Join Date: Jul 2009
Location: Body in MA ~ Heart in OH
Posts: 14,096
ddfin, I'm not sure how this would work on Pfaltzgraff, but it's done a great job on Corningware pie plates and casserole dishes. I make a soft paste from water and Bon Ami no-scratch scouring cleanser and scrub away with a no-scratch sponge or pad, like a Dobie pad. I've also used Soft Scrub liquid cleanser with bleach, but I always have Bon Ami in the house.

Whatever you do, good luck with cleaning the pan. If all else fails, put it under a potted plant...until you find something that works.
“You shouldn’t wait to be senile before you become eccentric.”— Helene Truter

"Remember, all that matters in the end is getting the meal on the table." ~ Julia Child
Cooking Goddess is offline   Reply With Quote
Old 12-02-2016, 12:06 AM   #9
Executive Chef
dragnlaw's Avatar
Join Date: Feb 2013
Location: Montreal
Posts: 4,386
I believe you have the right of it. Soak with the baking soda, or make a paste with it. and scrub with a stiff brush.

If the inside of your dish is glazed, the taste is not coming from there, but from the bottom of the plate. The fumes are permeating around and into the current pie being baked.

I believe the bottom is not glazed? In which case, over the years it has picked up juices from over-spill of whatever you are baking. This is absorbed by the clay as it is not vitreous.

Someone once told me that a salt paste is also good for it but I do not know.
Meddle not in the affairs of dragons for you are crunchy and taste good with ketchup.
dragnlaw is online now   Reply With Quote
Old 12-02-2016, 01:05 AM   #10
Chef Extraordinaire
Kayelle's Avatar
Join Date: Mar 2010
Location: south central coast/California
Posts: 14,765
I don't claim to know much about bake pans, but would the magic of Bar Keepers Friend with a good scrub pad work?
Life is not measured by the number of breaths we take, but rather by the moments that take our breath away.

Kayelle is offline   Reply With Quote
Old 12-21-2016, 04:47 AM   #11
Assistant Cook
Join Date: Dec 2016
Location: Toronto
Posts: 3
Since it's been more than 20 years I guess you should let go of the pan.
CookingCharly is offline   Reply With Quote


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

All times are GMT -5. The time now is 07:43 AM.

Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2020, Jelsoft Enterprises Ltd.