On Wed, 25 Feb 2009 11:20:37 -0600, Omelet wrote:

> Carol, I deal with scorching by putting a layer of pure vinegar in the
> pan and letting it soak for a day or two. Putting it out in hot sunlight
> will help speed the process.

Baking soda is surprisingly alkaline; washing soda is even more
so; ammonia is also alkaline, but I disremember how the strength compares
to the other two. Dishwashing liquid (for the sink) and dishwasher
chemical both also contain alkalis, strong ones in the stuff for the
dishwasher.

Vinegar contains acetic acid. Barkeeper's Friend, which will be
with other cleaners in the store, uses oxalic acid as its active
ingredient -- plus something that makes suds. It's sold especially for
cleaning metals, and of course glass.

If one of the alkalis helps but doesn't finish the job, rinse
well, and use one of the acids. Then alternate. (I wouldn't mix them; the
baking soda will froth prettily, but they basically neutralize one
another.)

Oven cleaner is jellied lye -- plain old sodium (a/o potassium)
hydroxide -- and about the strongest alkali you can get. I'd keep trying
the milder stuff for quite a few repetitions before I'd go to lye,
jellied or not. (Drain cleaner is lye, and some stores also sell plain
lye under its own name.)
--
Beartooth Staffwright, Neo-Redneck, Double Retiree,
Not Quite Clueless Linux Power User