Stainless steel cleaner (oxalic acid)

The friendliest place on the web for anyone that enjoys cooking.
If you have answers, please help by responding to the unanswered posts.

Andy M.

Certified Pretend Chef
Joined
Sep 1, 2004
Messages
49,395
Location
Massachusetts
There is always residual effects from all cleaners even after rinsing them. Rinsing under running water or a sink full of rinse water is not enough, sometimes...

Interesting assumption. How did you conclude that? I thinkyou are completely off base.
 

jennyema

Chef Extraordinaire
Joined
Mar 1, 2002
Messages
10,421
Location
Boston and Cape Cod
If the scant residual amount of oxalic acid remaining on the inside of well rinsed cookware concerns you, you might want to consider cutting a lot of vegetables out of your diet, too.


Oxalic acid/100g food
Parsley (1.7 g)
Chives (1.48 g)
Purslane (1.31 g)
Cassava (1.26 g)
Amaranth (1.09 g)
Spinach (0.97 g)
Beet leaves (0.61 g)
Carrot (0.5 g)
Radish (0.48 g)
Collards (0.45 g)
Beans, snap (0.36 g)
Brussels sprouts (0.36 g)
Garlic (0.36 g)
Lettuce (0.33 g)
Watercress (0.31 g)
Sweet potato (0.24 g)
Chicory (0.21 g)
Turnip (0.21 g)
Broccoli (0.19 g)
Celery (0.19 g)
Eggplant (0.19 g)
Cauliflower (0.15 g)
Asparagus (0.13 g)
Endive (0.11 g)
Cabbage (0.1 g)
Okra (0.05 g)
Onion (0.05 g)
Pea (0.05 g)
Tomato (0.05 g)
Turnip greens (0.05 g)
Parsnip (0.04 g)
Pepper (0.04 g)
Rutabaga (0.03 g)
Cucumbers (0.02 g)
Kale (0.02 g)
Squash (0.02 g)
Coriander (0.01 g)
 

peat moss

Assistant Cook
Joined
May 23, 2011
Messages
12
Whatever makes you all happy, I say munch away and enjoy. I'm outta here!!
 
Last edited:
Joined
Jun 14, 2011
Messages
60
Citric acid is what cleans stainless steel like none other.. I don't know if somehow you had some in your recipe but that's the only natural stainless cleaner I know of.
 

victoriabc

Assistant Cook
Joined
Sep 7, 2009
Messages
37
Location
Nanaimo, BC
I love using my stainless steel fry pan. High heat is not recommended and may cause a mottled, rainbow-like "heat tint". This is natural to all stainless steel and is not harmful to foods cooked in the pan or to the pan's finish. Start with medium heat and reduce to a lower setting once the liquid is boiling or meats are seared. Also allow cookware and lids to cool before placing in water. This should help in not having to clean your pan with chemicals. The rhubarb sounds like a good idea to me. I will give it a try if needed!
 

Latest posts

Top Bottom