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BTD Forums    Lifestyle    Cook Right 4 Your Type  ›  cleaning a new set of pots and pans...
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cleaning a new set of pots and pans...  This thread currently has 2,909 views. Print Print Thread
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JJR
Sunday, December 18, 2011, 4:08am Report to Moderator Report to Moderator

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Kyosha Nim
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Well, when I take a paper towel to these ones, it also rubs off grey stuff.  But I haven't tried to clean them yet.  Is this normal?  It's probably all the dust in the factories, or it's also a rubbing compound.  I'll try to clean one sooner or later.  But this is kind of frustrating.


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"Finally brothers, whatever is true, whatever is honorable, whatever is just, whatever is pure, whatever is lovely, whatever is commendable, if there is any excellence, if there is anything worthy of praise, think about these things." - Phillipians 4:8
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ruthiegirl
Sunday, December 18, 2011, 4:42pm Report to Moderator Report to Moderator

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It could be dust  from the factory. Wash them with gentle dish soap, a sponge, and lots of running water, dry them with a clean towel, and THEN do the paper towel test. It should take you all of 2 minutes to wash one of them and test this out.


Ruth, Single Mother to 19yo   O- Leah , 18yo O- Hannah, and  12yo B+ Jack


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ABJoe
Sunday, December 18, 2011, 7:51pm Report to Moderator Report to Moderator

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Quoted from JJR
Joe, does yours have the rivets?

No, just a little dimple in the lids where the post is, but the metal is a solid layer...  The inside of the pans is all smooth where the handles attach.

This is what ours looks like...
http://www.amazon.com/Revere-7.....324238035&sr=8-4


RH-, ISTJ
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deblynn3
Sunday, December 18, 2011, 7:59pm Report to Moderator Report to Moderator

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JJR I have a small skillet of the Calphalon brand. It cleans very well. and I like the heavy bottom on it.


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JJR
Sunday, December 18, 2011, 9:27pm Report to Moderator Report to Moderator

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I really like these pans, if I can get them clean, I'll be ecstatic.  I was reading that vinegar and baking soda makes a potent combo for scrubbing.  But I don't know if that will harm the surface.

Joe, I didn't realize yours is the revere ware.  I have been thinking about those too.  


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ruthiegirl
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Start with a gentle wash with a sponge and liquid soap and plenty of rinse water. Don't start scrubbing anything if you don't have to.


Ruth, Single Mother to 19yo   O- Leah , 18yo O- Hannah, and  12yo B+ Jack


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JJR
Sunday, December 18, 2011, 9:34pm Report to Moderator Report to Moderator

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How come?


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ruthiegirl
Sunday, December 18, 2011, 9:38pm Report to Moderator Report to Moderator

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Why make extra work for yourself if the factory coatings will come off with a gentle wash? You can always scrub if necessary, but it probably isn't.


Ruth, Single Mother to 19yo   O- Leah , 18yo O- Hannah, and  12yo B+ Jack


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JJR
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True.  I'm hoping this time it will come off with a gentle wash.  We'll see.  I'll keep you posted.


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JJR
Monday, December 19, 2011, 4:25pm Report to Moderator Report to Moderator

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I washed the smaller pot with just soap and water a couple of times and it seems like it's cleaning up fine.  I can't get any grey to come off on a paper towel, even when using quite a bit of pressure.  So....  Now I just have to decide if I want to live with the rivets.  Part of me is like, ugh, but the other part thinks if they're on there tight, and these seem like a higher quality than my last pans, it's probably fine.  A lot of pans have this.  Anyone else have pans that have this?

I still might take some of the other stuff back though and spring for a la creuset frying pan.  Maybe.  I don't know.  According to Mercola, it's the safest out there.  The enamel coating is just glass.  Mercola is selling his own brand, or a different type, but he claims it's the most inert.  Including the La Creuset.  They're so expensive though.

Or just get over my germaphobia and clean up my cast iron set.  I'd probably have to re-season though.  Maybe I'll try that too.


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"Finally brothers, whatever is true, whatever is honorable, whatever is just, whatever is pure, whatever is lovely, whatever is commendable, if there is any excellence, if there is anything worthy of praise, think about these things." - Phillipians 4:8

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JJR  -  Monday, December 19, 2011, 5:21pm
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ABJoe
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Quoted from JJR
Now I just have to decide if I want to live with the rivets.

You could call Customer Service and ask what material the rivets are made of...  If they are stainless as well then it is a question of how much food can get stuck around them and how much extra cleaning or anxiety that will cause.


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chrissyA
Monday, December 19, 2011, 5:45pm Report to Moderator Report to Moderator

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Lodge makes an enameled cast iron fry pan for about $60. Even thought in the photo on the Lodge website, the cooking surface looks black, I think it is enameled as well, but you may want to phone them and ask to be sure. Their products are indestructable.  


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JJR
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Quoted from ABJoe

You could call Customer Service and ask what material the rivets are made of...  If they are stainless as well then it is a question of how much food can get stuck around them and how much extra cleaning or anxiety that will cause.


Yeah, that's true.   I would think it'd be pretty hard for food to get BEHIND them, therefore if I can keep them clean around it, I think I'm OK with that.  But I might double check about the material, because that other set just got really gross.

Thank you Chrissy about the Lodge tip.  I'll check it out.  I think I might be over my reservations about cast iron after what joe said and talking with a few other people.  BUT, I have to try and clean them up properly.  I think I'd RATHER have an enameled one, because I don't think you'd have to season it as much, or I don't think what happened to mine would.  It eventually got so much build up of oil, it's flaking black bits in my food.  It took a long time for that to happen, but it did.  I'm not sure how to go about stripping them.  I have some water with some soap sitting in it now.  I should just call lodge maybe and ask them.  Hmmmm.....


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The only problem with rivets is that, in cheap pots, they can get "gunky" and, in REALLY cheap pots, they can loosen and the handles don't stay on very well. If the rivets are secure, you have nothing to worry about.

The pans came clean, they're good quality, go ahead and use them. You always have the option of cleaning up and re-seasoning the cast iron pans if you want to, but now you have a stainless steel option as well.


Ruth, Single Mother to 19yo   O- Leah , 18yo O- Hannah, and  12yo B+ Jack


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ABJoe
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Quoted from JJR
I'm not sure how to go about stripping them.  I have some water with some soap sitting in it now.

I think there is a FAQ or info sheet on the Lodge website that explains how to clean and re-season the un-enameled cast iron pans.

I think it would work to just simmer the water in the pan for a few minutes to loosen the stuck on material and scrape the bottom with a flat metal spatula to scrape the bottom flat again.  Once you have all of the old oils up, then wash, dry and re-season as if it were a new pan.

http://www.lodgemfg.com/use-care-seasoned-cast-iron.asp#3


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JJR
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Thank you!  I'll give that a try Joe.  And ruthie, I think you are right.  I didn't clean up all the new pots and pans yet.  I just did one.  It's like a 2.5 quart sauce pan.  It's kind of neat because it's shallow and wide, so you can braise smaller cuts of meat in it too, if you want.  But calpholon is pretty good stuff, from what I can tell.  I have a 5 quart dutch oven and two frying pans left to go.  So, we'll see how those go.  At least the first one seemed to clean up good.  Yay!!!


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Jane
Monday, December 19, 2011, 8:29pm Report to Moderator Report to Moderator

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I don't think there's any way to "season" an enameled pan.  I've had some Le Creuset's for 20+ years.  I've ruined a few by burning something in them.  The other downside is how heavy they are.  
As I mentioned in an earlier post, try the Bar Keeper's Friend to clean your stainless.  It gets everything off and they look like new.  Great stuff.
Jane
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Quoted from ABJoe

I think there is a FAQ or info sheet on the Lodge website that explains how to clean and re-season the un-enameled cast iron pans.

I think it would work to just simmer the water in the pan for a few minutes to loosen the stuck on material and scrape the bottom with a flat metal spatula to scrape the bottom flat again.  Once you have all of the old oils up, then wash, dry and re-season as if it were a new pan.
I have "caught" food (as in dried out/slightly burnt) on the bottom of my pans at times & never have any problem once the majority of food is out, in boiling water in it with bicarbonate of soda added... Once it foams I just let it cool on the stove & then the food just slides off...


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jjr  I've got the same type of pan that you've got. I've had the pan about a year now and my rivets are just as clean as the pan itself which I use several times a week usually I wash by hand. (it's the only small skillet I've got) but it washes fine in the dishwasher only thing I can't do is put in the oven, because of the rubber on the handle. I do like the handle however.


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Quoted from JJR
I washed the smaller pot with just soap and water a couple of times and it seems like it's cleaning up fine.  I can't get any grey to come off on a paper towel, even when using quite a bit of pressure.  So....  Now I just have to decide if I want to live with the rivets.  Part of me is like, ugh, but the other part thinks if they're on there tight, and these seem like a higher quality than my last pans, it's probably fine.  A lot of pans have this.  Anyone else have pans that have this?

I still might take some of the other stuff back though and spring for a la creuset frying pan.  Maybe.  I don't know.  According to Mercola, it's the safest out there.  The enamel coating is just glass.  Mercola is selling his own brand, or a different type, but he claims it's the most inert.  Including the La Creuset.  They're so expensive though.

Or just get over my germaphobia and clean up my cast iron set.  I'd probably have to re-season though.  Maybe I'll try that too.


I clean old cast iron by putting it in my green egg charcoal grill twice. The first time I just cracnk it up to 400 to 500 F and leave it in there till the charcoal burns out. The second time I rub it in oil and crank it up to 300 to 400 F for a couple of hours. My Grandmother just used to put hers in the fire place.
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gulfcoastguy
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Quoted from ABJoe

I think there is a FAQ or info sheet on the Lodge website that explains how to clean and re-season the un-enameled cast iron pans.

I think it would work to just simmer the water in the pan for a few minutes to loosen the stuck on material and scrape the bottom with a flat metal spatula to scrape the bottom flat again.  Once you have all of the old oils up, then wash, dry and re-season as if it were a new pan.

http://www.lodgemfg.com/use-care-seasoned-cast-iron.asp#3


I'll use salt as a scouring powder sometimes then after I dry them I reoil them.
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JJR
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I have two different types, tri ply and the other is a target type, I guess "kitchen essentials".  That's the one with the rubber on the handles.  It does say you can put them in the oven up to 450, but don't broil.

Deblynn, do you do eggs in yous well?

Salt as a scouring agent, that's a great idea GFG!!!  So the high heat just cleans them in the grill??  Huh.


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deblynn3
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That is what I usually cook, my veggies and egg(s) all at once. I use a brush to spead my oil.


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deblynn3
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I clean it with a scrub brush, and a cotton knit dish cloth, mild soap, if the I need to, I use baking soda as an mild abrasive.


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gulfcoastguy
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Quoted from JJR
I have two different types, tri ply and the other is a target type, I guess "kitchen essentials".  That's the one with the rubber on the handles.  It does say you can put them in the oven up to 450, but don't broil.

Deblynn, do you do eggs in yous well?

Salt as a scouring agent, that's a great idea GFG!!!  So the high heat just cleans them in the grill??  Huh.


The high heat burns of stuck on bits as well as sterilizing it. But it is important to heat it the second time after you brush off the ash and reoil it.
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