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Discolored steel pot: Can you clean it with tomato sauce?
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leno...@yahoo.com
Mar 5, 2016, 3:13:10 PM3/5/16
to
I seem to remember that the COPPER bottom certainly can be cleaned easily enough if you leave it sitting in water and a little tomato sauce.
(The reason that the steel INSIDE is discolored is that a lazy, dimwitted acquaintance of mine apparently boiled water or coffee in it and let it boil too long.)
I already tried the lemon juice and salt method, plus the baking soda method. No luck.
Right now, I'm leaving the pot at an angle with some spaghetti sauce (1/8 cup) and a little water in it, since I wasn't about to waste a whole can if it doesn't work. If it does work, I'll tilt the pot at another angle for a few hours and see if I can clean the entire inside bottom curve - that's where it's darkest.
What are my odds of success?
Some cleaning tips (but these are more about getting gunk off, not making pots shiny again):
http://greencleaning.about.com/od/TipsandIdeas/tp/Green-Household-Ingredients-For-Cleaning-Burnt-Stainless-Steel-Pots-And-Pans.htm
Lenona.
(The reason that the steel INSIDE is discolored is that a lazy, dimwitted acquaintance of mine apparently boiled water or coffee in it and let it boil too long.)
I already tried the lemon juice and salt method, plus the baking soda method. No luck.
Right now, I'm leaving the pot at an angle with some spaghetti sauce (1/8 cup) and a little water in it, since I wasn't about to waste a whole can if it doesn't work. If it does work, I'll tilt the pot at another angle for a few hours and see if I can clean the entire inside bottom curve - that's where it's darkest.
What are my odds of success?
Some cleaning tips (but these are more about getting gunk off, not making pots shiny again):
http://greencleaning.about.com/od/TipsandIdeas/tp/Green-Household-Ingredients-For-Cleaning-Burnt-Stainless-Steel-Pots-And-Pans.htm
Lenona.
Cindy Hamilton
Mar 5, 2016, 3:21:32 PM3/5/16
to
On Saturday, March 5, 2016 at 3:13:10 PM UTC-5, leno...@yahoo.com wrote:
> I seem to remember that the COPPER bottom certainly can be cleaned easily enough if you leave it sitting in water and a little tomato sauce.
>
> (The reason that the steel INSIDE is discolored is that a lazy, dimwitted acquaintance of mine apparently boiled water or coffee in it and let it boil too long.)
>
> I already tried the lemon juice and salt method, plus the baking soda method. No luck.
>
> Right now, I'm leaving the pot at an angle with some spaghetti sauce (1/8 cup) and a little water in it, since I wasn't about to waste a whole can if it doesn't work. If it does work, I'll tilt the pot at another angle for a few hours and see if I can clean the entire inside bottom curve - that's where it's darkest.
>
> What are my odds of success?
If the steel has turned grey-ish blue, very small. We talked about
> I seem to remember that the COPPER bottom certainly can be cleaned easily enough if you leave it sitting in water and a little tomato sauce.
>
> (The reason that the steel INSIDE is discolored is that a lazy, dimwitted acquaintance of mine apparently boiled water or coffee in it and let it boil too long.)
>
> I already tried the lemon juice and salt method, plus the baking soda method. No luck.
>
> Right now, I'm leaving the pot at an angle with some spaghetti sauce (1/8 cup) and a little water in it, since I wasn't about to waste a whole can if it doesn't work. If it does work, I'll tilt the pot at another angle for a few hours and see if I can clean the entire inside bottom curve - that's where it's darkest.
>
> What are my odds of success?
it here in 2011:
<https://groups.google.com/forum/#!topic/rec.food.cooking/uPRhGTYBvQQ>
Cindy Hamilton
sf
Mar 5, 2016, 3:45:25 PM3/5/16
to
your tomato like that?
--
sf
Julie Bove
Mar 5, 2016, 9:27:08 PM3/5/16
to
<leno...@yahoo.com> wrote in message
news:836a98a7-81e9-44d6...@googlegroups.com...
Although you can clean copper with tomato, or at least with ketchup, that is
not recommended. I have read that it actually damages the copper.
I can't help you with your pot. Never had that problem before. Sorry.
Brooklyn1
Mar 5, 2016, 9:54:09 PM3/5/16
to
><lenona321 wrote in message
>
>I seem to remember that the COPPER bottom certainly can be cleaned easily
>enough if you leave it sitting in water and a little tomato sauce.
>
>(The reason that the steel INSIDE is discolored is that a lazy, dimwitted
>acquaintance of mine apparently boiled water or coffee in it and let it boil
>too long.)
>
>I already tried the lemon juice and salt method, plus the baking soda
>method. No luck.
>
>Right now, I'm leaving the pot at an angle with some spaghetti sauce (1/8
>cup) and a little water in it, since I wasn't about to waste a whole can if
>it doesn't work. If it does work, I'll tilt the pot at another angle for a
>few hours and see if I can clean the entire inside bottom curve - that's
>where it's darkest.
>
>What are my odds of success?
What do you mean by a "steel" pot... stainless steel or carbon steel?
>I seem to remember that the COPPER bottom certainly can be cleaned easily
>enough if you leave it sitting in water and a little tomato sauce.
>
>(The reason that the steel INSIDE is discolored is that a lazy, dimwitted
>acquaintance of mine apparently boiled water or coffee in it and let it boil
>too long.)
>
>I already tried the lemon juice and salt method, plus the baking soda
>method. No luck.
>
>Right now, I'm leaving the pot at an angle with some spaghetti sauce (1/8
>cup) and a little water in it, since I wasn't about to waste a whole can if
>it doesn't work. If it does work, I'll tilt the pot at another angle for a
>few hours and see if I can clean the entire inside bottom curve - that's
>where it's darkest.
>
>What are my odds of success?
Most times ordinary household ammonia will dissolve burnt on crud, but
for safety reasons you need to know how.
Ed Pawlowski
Mar 6, 2016, 12:05:50 AM3/6/16
to
>
> <leno...@yahoo.com> wrote in message
> news:836a98a7-81e9-44d6...@googlegroups.com...
> I seem to remember that the COPPER bottom certainly can be cleaned
> easily enough if you leave it sitting in water and a little tomato sauce.
>
> (The reason that the steel INSIDE is discolored is that a lazy,
> dimwitted acquaintance of mine apparently boiled water or coffee in it
> and let it boil too long.)
will help. So will just using it over time.
sf
Mar 6, 2016, 3:08:09 AM3/6/16
to
On Sun, 6 Mar 2016 00:05:55 -0500, Ed Pawlowski <e...@snet.net> wrote:
> Don't know if the acid in tomatoes will do it, but Bar Keeper's Friend
> will help.
I bought Bar Keepers Friend and used in a couple of times. Baking
> Don't know if the acid in tomatoes will do it, but Bar Keeper's Friend
> will help.
soda works better.
> So will just using it over time.
--
sf
John Kuthe
Mar 6, 2016, 10:50:05 AM3/6/16
to
On Saturday, March 5, 2016 at 8:54:09 PM UTC-6, Brooklyn1 wrote:
...
John Kuthe...
...
>
> What do you mean by a "steel" pot... stainless steel or carbon steel?
> Most times ordinary household ammonia will dissolve burnt on crud, but
> for safety reasons you need to know how.
Yeah, like don't mix household ammonia and bleach!!
> What do you mean by a "steel" pot... stainless steel or carbon steel?
> Most times ordinary household ammonia will dissolve burnt on crud, but
> for safety reasons you need to know how.
John Kuthe...
leno...@yahoo.com
Mar 6, 2016, 6:30:21 PM3/6/16
to
On Saturday, March 5, 2016 at 3:45:25 PM UTC-5, sf wrote:
> Why don't you try cooking a real tomato sauce in it instead of wasting
> your tomato like that?
Good idea - but I'm almost done already. That is, it seems to be working pretty well - if only on the vertical and horizontal insides and not as well with the curve at the inside bottom. I simply keep pouring the sauce into a cup after the pot has been sitting at an angle for a few hours at a time (using a spatula to avoid waste), then I scrub that area of the pot with water only, and pour the sauce back in - putting it at a different angle. Right now it's sitting in a pool of sauce on a plate, so I can clean the copper.
> Why don't you try cooking a real tomato sauce in it instead of wasting
> your tomato like that?
(Besides, the spaghetti sauce can was almost empty anyway, and I'm trying to do better in general about not wasting food - but I guess I won't do that trick again.)
Lenona.
leno...@yahoo.com
Mar 6, 2016, 6:31:23 PM3/6/16
to
On Saturday, March 5, 2016 at 9:27:08 PM UTC-5, Julie Bove wrote:
>
> Although you can clean copper with tomato, or at least with ketchup, that is
> not recommended. I have read that it actually damages the copper.
Oops. Thanks for the warning - next time I'll try other methods, like salt and lemon juice.
>
> Although you can clean copper with tomato, or at least with ketchup, that is
> not recommended. I have read that it actually damages the copper.
Lenona.
Julie Bove
Mar 6, 2016, 10:47:46 PM3/6/16
to
<leno...@yahoo.com> wrote in message
news:366a8b20-bd24-427a...@googlegroups.com...
sf
Mar 7, 2016, 6:15:32 AM3/7/16
to
On Sun, 6 Mar 2016 15:30:12 -0800 (PST), leno...@yahoo.com wrote:
>
> (Besides, the spaghetti sauce can was almost empty anyway, and I'm trying to do better in general about not wasting food - but I guess I won't do that trick again.)
>
Why didn't your friend use the microwave? It's kind of weird to boil
>
> (Besides, the spaghetti sauce can was almost empty anyway, and I'm trying to do better in general about not wasting food - but I guess I won't do that trick again.)
>
brewed coffee in a saucepan.
--
sf
sf
Mar 7, 2016, 6:38:24 AM3/7/16
to
copper. In any case, I thought you were asking about how to clean the
stainless steel inside, not the copper outside. That said, vinegar is
a less expensive option than lemon juice.
http://www.huffingtonpost.com/2015/02/04/how-to-clean-copper-pan_n_6600468.html
--
sf
leno...@yahoo.com
Mar 7, 2016, 2:38:57 PM3/7/16
to
On Monday, March 7, 2016 at 6:15:32 AM UTC-5, sf wrote:
> >
> Why didn't your friend use the microwave? It's kind of weird to boil
> brewed coffee in a saucepan.
Because I don't have one and don't feel the need for one, in general.
> >
> Why didn't your friend use the microwave? It's kind of weird to boil
> brewed coffee in a saucepan.
Lenona.
leno...@yahoo.com
Mar 7, 2016, 2:41:49 PM3/7/16
to
On Monday, March 7, 2016 at 6:38:24 AM UTC-5, sf wrote:
> >
> Wiki-how suggests ketchup, so tomato sauce can't be that hard on
> copper. In any case, I thought you were asking about how to clean the
> stainless steel inside, not the copper outside. That said, vinegar is
> a less expensive option than lemon juice.
Good to know.
> >
> Wiki-how suggests ketchup, so tomato sauce can't be that hard on
> copper. In any case, I thought you were asking about how to clean the
> stainless steel inside, not the copper outside. That said, vinegar is
> a less expensive option than lemon juice.
I was asking about both, as it happens - but especially the inside, since one book on cleaning claimed it was almost impossible to get rid of stains caused by overheating. Lucky I didn't just assume that was correct.
Lenona.
leno...@yahoo.com
Mar 19, 2016, 3:24:41 PM3/19/16
to
That method was mentioned in "Clean It Fast, Clean It Right." They also said not to use abrasive cleansers like Brasso (never heard of it), because at one culinary center, the brass-bottomed pots had to be replaced as a result of using it.
Oddly, Heloise's book didn't mention vinegar or lemon juice as cleansers.
BTW, the Consumer Reports book "How to Clean Practically Anything" said that if you're looking for an excuse NOT to clean the tarnish off, a dark surface transmits the heat better when cooking.
Lenona.
Brooklyn1
Mar 19, 2016, 4:09:47 PM3/19/16
to
lenona321 wrote:
microscopic pitting that will cause metal to decay from the inside,
same as dental caries.
>That method was mentioned in "Clean It Fast, Clean It Right."
>They also said not to use abrasive cleansers like Brasso (never heard of it),
>because at one culinary center, the brass-bottomed pots had to be replaced
>as a result of using it.
I never heard of "brass-bottomed" pots or any brass pots unless you're
talking spitoons.
>Oddly, Heloise's book didn't mention vinegar or lemon juice as cleansers.
>BTW, the Consumer Reports book "How to Clean Practically Anything" said
>that if you're looking for an excuse NOT to clean the tarnish off, a dark
>surface transmits the heat better when cooking.
That's not true, surface condition has nothing to do with 'heat
transmission'. A dark (and rough) surface *absorbs* heat better,
a light shiny surface reflects heat away... remember that next you use
aluminum foil, it's purposely manufactured with a smooth shiney
surface on one side and a dull rough surface on the opposite side,
it's made that way for reasons that are understood by those who know
how to cook... most people cook with aluminum foil back asswards. Most
people have no idea how to maintain metal cookware, smooth and shiney
is the worst condition possible... smooth shiney exteriors reflect
heat away, smooth shiney interiors cause foods to stick.
>leno wrote:
>>sf wrote:
>> >
>> > Wiki-how suggests ketchup, so tomato sauce can't be that hard on
>> > copper. In any case, I thought you were asking about how to clean the
>> > stainless steel inside, not the copper outside. That said, vinegar is
>> > a less expensive option than lemon juice.
>>
>> Good to know.
>>
>> I was asking about both, as it happens - but especially the inside, since one
>> book on cleaning claimed it was almost impossible to get rid of stains caused
>> by overheating. Lucky I didn't just assume that was correct.
>
>Wow, vinegar works like magic! WAY better than lemon juice.
Acids are never a good way to clean any metal cookware, causes
>>sf wrote:
>> >
>> > Wiki-how suggests ketchup, so tomato sauce can't be that hard on
>> > copper. In any case, I thought you were asking about how to clean the
>> > stainless steel inside, not the copper outside. That said, vinegar is
>> > a less expensive option than lemon juice.
>>
>> Good to know.
>>
>> I was asking about both, as it happens - but especially the inside, since one
>> book on cleaning claimed it was almost impossible to get rid of stains caused
>> by overheating. Lucky I didn't just assume that was correct.
>
>Wow, vinegar works like magic! WAY better than lemon juice.
microscopic pitting that will cause metal to decay from the inside,
same as dental caries.
>That method was mentioned in "Clean It Fast, Clean It Right."
>They also said not to use abrasive cleansers like Brasso (never heard of it),
>because at one culinary center, the brass-bottomed pots had to be replaced
>as a result of using it.
talking spitoons.
>Oddly, Heloise's book didn't mention vinegar or lemon juice as cleansers.
>BTW, the Consumer Reports book "How to Clean Practically Anything" said
>that if you're looking for an excuse NOT to clean the tarnish off, a dark
>surface transmits the heat better when cooking.
transmission'. A dark (and rough) surface *absorbs* heat better,
a light shiny surface reflects heat away... remember that next you use
aluminum foil, it's purposely manufactured with a smooth shiney
surface on one side and a dull rough surface on the opposite side,
it's made that way for reasons that are understood by those who know
how to cook... most people cook with aluminum foil back asswards. Most
people have no idea how to maintain metal cookware, smooth and shiney
is the worst condition possible... smooth shiney exteriors reflect
heat away, smooth shiney interiors cause foods to stick.
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