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Encrusted oil globs on All-Clad SS fry pan
in article
,
Julian Vrieslander at wrote on
12/27/03 11:59 PM:
> We recently bought a 12" All-Clad fry pan. Nice size for sauteeing
> chicken, chops, etc. But keeping the thing clean is a challenge. Globs
> of hardened oil adhere to the stainless steel liner. We have tried
> plastic scrubbers (Dobie), overnight soaking, Bar Keeper's Friend, etc.
> Nothing seems to touch these stains.
>
> So far, I have resisted the impulse to scour with abrasive pads and
> cleaners. They are likely to scratch the ss surface, making it more
> likely that food will stick, and stains will adhere even worse.
>
> Someone at Williams-Sonoma suggested EZ-Off oven cleaner. Has anyone
> tried that? Any other ideas?
>
> Or is it best to just ignore the oil buildup? On a cast iron pan, we
> would probably call it "seasoning". But on the shiny ss, it looks like
> schmutz.
scrubbing stainless may scratch the surface, but that has absolutely no
bearing on what sticks to it or not. Where did you hear that scratching
stainless steel would make it more likely food will stick?
Stainless Steel is not non-stick.
And nothing you can do will change that.
You cannot season stainless steel. And it should be clean each time you use
it. One of the advantages of stainless is that it cleans up beautifully and
you don't have to be afraid to scrub it, like with non-stick coatings or
anodized aluminum.
It's the cooking technique that determines whether the food sticks to
stainless or not. Never add oil to a cold pan, only a pre-heated one.
That's a good place to start.
Get yourself a good grease cutting detergent, as a first step.
I use Ajax and am amazed at its grease cutting properties.
I haven't been able to cook anything that Lemon Ajax and a blue ScotchBrite
sponge can't clean!
Try soaking it for a couple hours in hot, hot water with a squirt of Ajax
dish detergent. Then go at it with the blue ScotchBrite sponge, with more
detergent applied to the sponge. Give it some elbow grease, it should come
clean. If that doesn't work, SOS or Brillo should finish the job.
Seriously, I have had some pretty greasy, icky messes in stainless steel
pans, and this method leaves them spotlessly, shiny clean.
One caveat, though: Scratches on cookware is a sign that they are being used
as they were intended. Pots are tools, meant to be cooked in, washed,
scrubbed, etc. I just don't understand people who are afraid to use and
scrub their stainless steel pots. Funny how it's always an All-Clad pan
they are afraid to scrub. Why is that?????
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