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BTD Forums  /  Cook Right 4 Your Type  /  cleaning a new set of pots and pans...
Posted by: JJR, Tuesday, December 13, 2011, 2:43am
How many times would you clean a new set of pots and pans before you thought they were safe to use?   I'm like wanting to clean them several times before I use them for some reason.
Posted by: ABJoe, Tuesday, December 13, 2011, 2:45am; Reply: 1
Once!
Posted by: Possum, Tuesday, December 13, 2011, 3:17am; Reply: 2
Yeah once should be fine... ;)
Posted by: JJR, Tuesday, December 13, 2011, 4:13am; Reply: 3
Yeah, that's what the directions say.  For some reason I want to do more, like it's got gunk on it or something.  I did that with some plates too.  It took me a couple times before I wanted to eat off of them.  Grrrrr....  I'm just being dumb.
Posted by: brinyskysail, Tuesday, December 13, 2011, 4:36am; Reply: 4
You're not being dumb :)  You've learned from past experience to be careful.  Now you just need to separate the circumstances that really do require being extra careful from the ones that don't.  I went through the same kind of thing; I was super anal about everything (dishes, food, what touched what, what I touched, etc.), but eventually it drove me crazy and I made myself start "loosening up".  After a while I realized that I really didn't need to be as careful and protective as I had thought I needed to be.
Posted by: JJR, Tuesday, December 13, 2011, 7:59pm; Reply: 5
I'm learning it, but slowly and some things are hanging on longer than I want.  And I find myself taking it too far.  I really don't like the idea of touching food that I'm not cooking, like rice cakes or lettuce with my hands. Or I'll peel my apples because I have to touch them or someone does.  Every once in a while I'll forgo that rule in my mind because I like to food too much.  Like berries. Although I'm extra careful about mold on my blueberries.  Blackberries have been real good lately.

  If I'm cooking food, touching it doesn't bother me.  Because I know heat kills germs.  But my hands, they have to touch so many things, just to make food.  Handles, door knobs, refrigerator door handles and drawers, packages that has been God knows where, etc etc.  On and on.  But the plain fact of the matter is I know our bodies can handle some bacteria, and do.  I can't make it perfect.  I'm trying a little too hard to.  But thank you for understanding.  It is always so comforting to know someone has struggled with the same thing you're going through.  I keep telling myself certain thoughts that help, but it doesn't always let me completely overcome it.  

Like:  I need to eat more than I need to fret about germs.  And, this is as clean as it's going to get this side of heaven.  Focusing on God's sovereignty (my belief) and so on and so forth.  But yeah, it, gets tiring after a while and sometimes I'm just like, ugh, whatever, I'm too tired and hungry to care.  And other times I go too far with it.  I'm trying to even it all out with a healthy attitude.  I'll get there.  How long did your phase last?  Mine just sort of started this year.  I never used to be like this.  But then I think that there is a possibility that some of my lack of caring of these things in the past COULD have been causing problems.  I don't know.  Like I've said before, a gal at church said she could tell a difference when she started using a veggie wash on her fruits and veggies and Dr.D says to scrub your foods too.  I never used to.  Just a quick wash under water.  Which might be enough, I don't know.  Now I just don't want to chance it.  

Do you use a veggie soap or wash for fruits that you're going to eat the outside of?  That kind of a thing?
Posted by: ruthiegirl, Tuesday, December 13, 2011, 9:30pm; Reply: 6
You're supposed to wash them before using them?  ;D

Gee, I though the whole point of buying new pots and pans was so you didn't have to clean the old ones. Whoops, my mistake, that's why you buy new UNDERWEAR. ;)  (or so I thought when I was a whole lot younger.)

Seriously, I wash them once, or just rinse them out if they've been in a sealed box.
Posted by: JJR, Tuesday, December 13, 2011, 9:34pm; Reply: 7
I have underwear older than you.  JUST KIDDNG!  We're the same age.  
Posted by: BTypeAUS, Tuesday, December 13, 2011, 11:13pm; Reply: 8
Speaking of pots and pans, I've been reading that non stick isn't healthy to use..that's all  I use at home ??)
Posted by: JJR, Wednesday, December 14, 2011, 5:53am; Reply: 9
Yeah, it releases chemicals that are in the coating when heated.  I know, it's like what else is there?  Heap on more things that can mess with us.  Stainless steel, and cast iron or glass is pretty much the way to go, for not leaching chemicals.  From what I understand.
Posted by: ruthiegirl, Wednesday, December 14, 2011, 4:49pm; Reply: 10
Yeah, I got rid of all my non-stick pans years ago, before DS was born, because I got headaches whenever the pan was heating up.
Posted by: JJR, Wednesday, December 14, 2011, 5:22pm; Reply: 11
The directions on the pots and pans say that you can but them in the dishwasher but over time it can erode the surfaces.  But for some reason I'm wanting to, just because it might give it that extra level of cleaning.  What do you guys think?  At least for the first time, so I can get on to using them.
Posted by: ruthiegirl, Wednesday, December 14, 2011, 5:29pm; Reply: 12
If it will erode the surfaces over time, then using the dishwasher ONCE won't do any long-term damage.  If it will ease your mind, go ahead and run them through the dishwasher as the first washing, then hand-wash after each use.
Posted by: brinyskysail, Wednesday, December 14, 2011, 5:51pm; Reply: 13
Quoted from JJR
...How long did your phase last?...
Do you use a veggie soap or wash for fruits that you're going to eat the outside of?  That kind of a thing?


It lasted a couple years.  I wasn't so concerned about veggie soap and stuff like that - it was more about the fear that anything I ingested or even touched would cause some type of reaction.  I wouldn't use other people's dishes because they might be "contaminated" with foods I can't eat, I wouldn't eat anything that wasn't certified gluten free even if it was something like canned vegetables, I wouldn't physically touch or handle foods that I can't eat, I wouldn't use things like soap if it contained soy, oats, etc - that kind of thing.  There are definitely foods that I cannot eat, but I was blaming all kinds of symptoms on cross-contamination and other reasons that I eventually realized weren't really the reasons for the symptoms after all.  It was actually being caused by things like fructose malabsorption and grain intolerance; it just took a couple years to "connect all the dots".

I really think that having that kind of constant fear just made things worse for me - a you-get-what-you-ask-for kind of thing.  It's amazing what the mind can do.  On the one hand, we can destroy ourselves with our minds, but the mind is also a powerful healing tool as well.
Posted by: JJR, Wednesday, December 14, 2011, 8:55pm; Reply: 14
Ruthie, excellent suggestion and it is totally putting my mind at ease about it.  I just did the first little sauce pot and it looks fabulous.  I'll just do it for the first time for peace of mind.

Briny, I'm totally with you.  I've been really easing on the food worries.  I still have them, but I'm going after them really hard and I'm finding out also that foods that I thought were messing with me, really aren't.  I had stopped eggs for a while because I thought I was having reactions to them, but I've eaten 2-1/3 this week and no such problems.  I can relate to touching things.  I have this real hang up with fermented foods right now, because in the past, those are the ones that really kick off hard detox and herxing situations.  So, I've had my kids throw any out that we've had and I have to clean the shelves where they were sitting.  But those have really given my mind the freaks.  I don't have so many other fears about other foods.  Although garlic is kind of scary for me now too.  So there are some.  Or anything moldy!!!!  Hehehe  And then the dishes.  I have no clue why about the dishes.  I just feel like sometimes I'm living in a pig pen, with two little kids running around wiping their noses and who knows what else, grabbing dishes where I grab too, etc etc.  It is hard for me to not worry about the germs.  

But yeah, so much of it is overblown and in my head and it's not helping.  But I'm trying to learn to relax every day and try and overcome something small every day.  Food and germy.  Like last night I was putting some cinnamon in some of my food, and my bowl was somewhat located below the shelf I was taking the cinnamon out of.  And then I noticed a little dust or something on the shelf.  And I was worried about it going into my food as I pulled the cinnamon off of my shelf.  Well, in the past I would've thrown my bowl of food out because it POSSIBLY MIGHT HAVE gotten some dust in there, even though it probably didn't.  So I didn't stress about it and I ate my food.  I didn't see any dust visibly fall off the shelf.  Now if I did, I probably would've been grossed out.  But sometimes just the thought of it possibly happening, even though I didn't see it, would've been enough for me to abandon food mission.  And even if there was dust in it, I doubt it would really mess with me, but you know.  I think one of my problems is I don't like making mistakes, and I always have blamed myself when I ate something that made me feel bad.  Like I should've known better.  I'm overly perfectionist.  It's something I'm working on though.  Control.  I'M NOT IN CONTROL!!!  I just like to think I am sometimes. Yes, our actions can have consequences.  But we can take this too far sometimes.
Posted by: brinyskysail, Wednesday, December 14, 2011, 9:32pm; Reply: 15
Quoted from JJR
I'm overly perfectionist.


Me too!  Or at least I was.  I thought nothing but the absolute best was acceptable, and I'd dwell on past mistakes, letting them eat away at me.  I was really, really hard on myself.  Now I just move forward and leave the past in the past.  I don't even know how that change happened.  Anyway, don't beat yourself up.  Each one of us can be our own harshest critic or our own greatest cheerleader.  If your son had a bad reaction to something, would you tell him that he should have known better or would you try to comfort and encourage him?  Hopefully comfort and encourage.  Why?  Because you love him.  Give yourself an extra dose of self-love.  You can't overdose  ;)
Posted by: deblynn3, Wednesday, December 14, 2011, 9:49pm; Reply: 16
What about making a list of what you'll except as being clean, eatable,etc. Then read the list, reason on each point decide if it is a legitimate worry.  As you get healthier those worries should lessen. While your fixing food what about wearing plastic gloves like they do at food establishments
Posted by: TJ, Wednesday, December 14, 2011, 11:56pm; Reply: 17
JJ, I see no shame in seeking a little medical help for this level of anxiety or maybe even OCD behavior and thinking.  The hope is that after enough healing that meds won't be needed any longer, but in the meantime it could take away a big challenge that's making it hard to deal with the business of living.  My Prozac is a Godsend in that regard!

Sorry for hijacking but it seemed appropriate. ;)
Posted by: brinyskysail, Thursday, December 15, 2011, 12:12am; Reply: 18
First, I like your new picture, TJ!

Second, medication ??) :'( :-/ :P :o  (That's just my personal opinion; everyone's different ;))
Posted by: ruthiegirl, Thursday, December 15, 2011, 12:54am; Reply: 19
Medication definitely has its place in health care. The problem is that too many people today start with meds before trying lifestyle changes; IMO many people today are over-medicated. However, there are still times when medication is appropriate. When you're doing all the lifestyle changes, but they're only partially helping the problem, then it's time to think about using meds to help control the rest of the symptoms. Then use the smallest effective dose for the shortest amount of time needed. Don't go on 2 meds at once if one will do the trick, and don't use a large dose if a smaller dose is adequate. In chronic conditions, lifestyle changes are often enough to be able to LOWER the need for meds, even if it's not enough to  completely get rid of the need for meds.

Of course the long-term goal is to be healthy without needing any meds. But sometimes in the short term, the options are to be healthy with meds or to be unhealthy without them.
Posted by: brinyskysail, Thursday, December 15, 2011, 1:40am; Reply: 20
Quoted from ruthiegirl

Of course the long-term goal is to be healthy without needing any meds. But sometimes in the short term, the options are to be healthy with meds or to be unhealthy without them.


I'm not trying to be argumentative or annoying by saying this, it's just something I feel strongly about.  I don't see it as being "healthy with meds"; I see it as being "medicated with meds".  If medication is needed then that signals a lack of health.  Although often difficult, it is much better to dig for a cause of that lack of health and address that cause rather than just covering it up with medication.

I don't really think this is the place to discuss the upsides/downsides of medication since it's a thread about cleaning pots and pans, but in relation to JJR...you said you didn't have this anxiety until fairly recently so it's not like you were born with some sort of "disorder" that requires medication.  That's why I don't see this as a "medication-necessary" situation.  It may be a slow journey, but you've already seen progress.  Health problems can be really confusing, and that in itself can lead to anxiety and ocd behavior.  It did for me, anyway.
Posted by: BTypeAUS, Thursday, December 15, 2011, 4:39am; Reply: 21
Ok, off topic I know, but I have anxiety and OCD that comes and goes (mainly hypochondria) but id never consider medication...I've found other ways to control it like eating well, exercising and relaxation techniques..meds just mask the symptoms and cause side effects in the long run..I'd rather be med free and anxious than in a happy stupor caused by meds!
Posted by: Possum, Thursday, December 15, 2011, 4:56am; Reply: 22
Quoted from brinyskysail
...you said you didn't have this anxiety until fairly recently so it's not like you were born with some sort of "disorder" that requires medication.  That's why I don't see this as a "medication-necessary" situation...
I gotta agree somewhat...although don't want to appear judgmental or generalise ;)
Posted by: JJR, Thursday, December 15, 2011, 5:02pm; Reply: 23
OK, now a lot to say here.  First off, I put the new frying pan in the dishwasher.  OK, so I've washed it by hand, and dishwasher washed it.  Now when I rub a paper towel over it, gray comes off on the paper towel.  OK, tell me I'm being anal.  Now, maybe that "grey" won't hurt me, but what in the heck is that?  It's some left over residue from when they made it more likely.  

I sprayed some vinegar and water mixture on it to see if that'll get rid of it.  Maybe I'm being anal, but I won't want to eat off of it until I don't see any metal residue being wiped off onto a paper towel.  Is that really all that unreasonable?  I spent a couple of years of my life rubbing glutathione gel on my liver and kidneys to detox heavy metals because my detox system doesn't work all that well.  And wrestling with yeast real bad because of it.  It's not something I'd like to repeat if I didn't have to.  Although I will if I have to.  Plus, the yeast is probably more from mercury than steel, but....  I have no clue.

Drugs, well, I considered it when I was at my worst.  However, I have seen improvement, I'm eating, I'm coping, I'm conquering fears a little at a time.  If I was going backwards, I'd be wanting some.  But at this point, I don't want any.  I see drugs as just compounding the problem and making things more complex.  Because I've talked to people on these types of drugs and what they deal with.  They go on one and it might make them so happy, they're not themselves either.  So what's the difference???  Not completely yourself without drugs or not completely yourself on drugs.  Well, I think the former is better because drugs add acidity to your system and hinder true healing.  End of story.  Yes, I would use them if I had to.  But I don't see it as a need right now.  And I don't see it as "fixing" the problem, but masking it.  And if you mask it, how do you know what to work on?  My friend said one drug made him so even keel, he was bored all the time.  And furthermore, my body is overly sensitive to ANY drug.  Even supplements.  So, they'd be telling me to take 25 mg of something and I'd probably turn into some kind of crazed maniac if I took what they said.  When I take tylenol, I take 1/4 of what they say and I can feel it working.  And that is like once in a blue moon if inflammation is bad enough to scare me or put me in bed.  

I'm not judging anyone who uses drugs.  I have a drug for my heart arrhythmia that I use on an as needed basis.  If it doesn't stop, I can take it.  But one of my goals in life is to not have to take a drug on a long term basis if I don't have to.  For all the above mentioned reasons and more.  

OK, so, back to the subject, what about this grey coming off on my paper towel, is that goofy to worry about that?

Posted by: ruthiegirl, Thursday, December 15, 2011, 5:08pm; Reply: 24
OK, stuff that wipes off onto a paper towel is the kind of thing I'm concerned about, because something that wipes off so easily could clearly get into my food! What I would do, first thing, is rinse the pot with tap water in my sink and then dry it again. Is the gray powder still coming off after a rinsing? If it just rinses off, then the pot is good to go.

If not, wash it off with some mild soap, rinse again, then see if the powder keeps wiping off. I can't imagine any kind of "dishwasher residue" that wouldn't come off with a gentle cleansing. If it didn't, I'd return the pan to the store or complain to the company.

What kind of frying pan is it? Does it have a "non stick" coating? Is it made  from stainless steel or aluminum?
Posted by: brinyskysail, Thursday, December 15, 2011, 5:12pm; Reply: 25
I'd be concerned about grey stuff coming off of a clean pan too.  Did you say it's steel cookware?
Posted by: JJR, Thursday, December 15, 2011, 5:41pm; Reply: 26
Stainless steel, Giada Delaurentis set.  Professional grade with sandwiched aluminum in the bottom.  

It's not dishwasher residue, because I noticed it on the top edge of one of the pans before I put it in there.  It's like gunk on the top edge.  A very small, tiny amount mind you, but it was there.  And then wiping just the flat part of the pan showed it too.  That's where I'm most concerned, because that's where you cook.
Posted by: ruthiegirl, Thursday, December 15, 2011, 5:45pm; Reply: 27
Did it rinse off easily? If not, did it wash off with mild soap and water? If not, does it scrub off with a mild abrasive?

It sounds to me like some kind of "gunk" from the manufacturing process that needs to be removed fully before you use the pans.
Posted by: JJR, Thursday, December 15, 2011, 6:06pm; Reply: 28
I just called the manufacture.  I was just told that they probably applied a little too much polishing compound.  Then she told me "It's not toxic"  where I told her to go pack sand, well, I didn't say that, but that's the stupidest thing I've ever heard.  Metal polishing compound isn't toxic.  Yeah, OK.   :o  Then she's like, well just put it in the dishwasher.  I said I did and it's still there.  She said it's not typical and I should return it.  

Well, back to square one I guess.  

I either have to try and clean all this off, which it doesn't seem like it's going to be easy if it doesn't come off in the dishwasher, or box it all up.  I think I'm going to return it and try something else.  I bought it because the current set I have has these knobs on the inside where the handles attached and they're not stainless it appears.  They're all beat up and gunked up and I think it's aluminum.  Dinged and it's impossible to dig all the gunk out of them.  Some are more dinged than others, but when I scraped them with a knife, matter that looked like toe jam came off and it's been grossing me out.  It only really matters if I makes something where the liquid goes up to those levels, which is high on some.  But you get the picture.  

I think I'm going to try revere ware.  It doesn't have any bolts on the inside.  This is getting frustrating.  I have one good pot that doesn't seem to have this problem.  But no good frying pans.  Oh well, what are you gonna do.  One day at a time, one problem at a time.  God is probably teaching me patience and flexibility.
Posted by: ABJoe, Thursday, December 15, 2011, 8:49pm; Reply: 29
Quoted from JJR
I think I'm going to try revere ware.


We've had the same Revere Ware set for 25+ years and the only problem we've had with it is one lid handle came loose and I had to do a minor fix to make it stay on.  

For frying, I like a cast iron skillet better.  Although, cast iron may bother you since odors, etc. remain in the pores of the pan and can carry from one use to the next...
Posted by: TJ, Thursday, December 15, 2011, 9:15pm; Reply: 30
Quoted from brinyskysail
If medication is needed then that signals a lack of health.  Although often difficult, it is much better to dig for a cause of that lack of health and address that cause rather than just covering it up with medication.
I agree completely.  But finding the cause doesn't mean it can be healed immediately; these problems don't come about overnight, and they take time to heal.  In the meantime, you have a life to live!  If you are overwhelmed with anxiety, it's hard to get anything done, including the things you need to do to heal.  Anyone with this problem has to weigh the cost vs. benefit of using meds to see if it's a wise choice for them.  Getting some feedback from people close to you is a great idea, too.

Quoted from JJR
I just called the manufacture.  I was just told that they probably applied a little too much polishing compound.  Then she told me "It's not toxic"  where I told her to go pack sand, well, I didn't say that, but that's the stupidest thing I've ever heard.  Metal polishing compound isn't toxic.  Yeah, OK.   :o  Then she's like, well just put it in the dishwasher.  I said I did and it's still there.  She said it's not typical and I should return it.
Returning it is a good call.  In the future, if you have a problem with gunk on stainless steel cookware, steel wool is useful.  Start with the finest grade you can find, and if that doesn't cut it, move up to the next courser grade.  I've used dry 000 stainless steel to polish sap off my windshield and oxidation off the chrome trim on my car, without it leaving visible scratches.
Posted by: JJR, Thursday, December 15, 2011, 10:17pm; Reply: 31
Hey Joe, is yours the copper clad bottom?  Does it work well?  Yeah, cast iron is awesome.  But I'm all squeamish about the not cleaning.  And mine need to be totally reworked.  Black bits started coming off in my eggs and they need to be stripped.  What would really be nice is a enameled cast iron skillet.  Do they make those?  I would love a dutch oven also, but I'm not sure how much I'd use it right now.  But what I need is a good frying pan, a good medium sized sauce pot (and a small one would be good too, and a good bigger pot.  I think the revere ware fits the bill, but I'm not sure.  A lot of people seem to swear by them.  But I'm not sure how well meat is going to do on that frying pan.  I've done a lot of baking of my meat anyways lately.  I think I'll take the time to study up on what I really want and need.  And just return the other set.  I think that set would've been good, but I'm just not happy about the polishing compound snafu.  

TJ, I worked on it a little with a stainless steel scrub thingy, but it is not coming off all that easy.  And if that's the case, it's in there really well.  Which means who know how long it'll be in there.
Posted by: ABJoe, Friday, December 16, 2011, 1:30am; Reply: 32
Quoted from JJR
Hey Joe, is yours the copper clad bottom?

No, ours have the copper layer sandwiched inside stainless steel so it is easier to keep clean.  
My MIL has the Revere copper bottom set (now about 50 years old).  She keeps the copper bottom clean and shiny with metal cleaner after every use.  More work than I'm into, but...  Whenever we visit, I use the skillet for eggs and any browned meat.
Quoted from JJR
Does it work well?

Yes, we use them everyday.  My WW uses the Revere skillet for anything she fries since she doesn't like to move the heavy cast iron skillet.  
Quoted from JJR
  Yeah, cast iron is awesome.  But I'm all squeamish about the not cleaning.

I grew up using cast iron and like that it is heavier so it heats more evenly.  Since I grew up with cast iron, I have absolutely no aversion to germs in it...  I understand that when I use the skillet it is going to get hotter than most germs are going to be able to stand, so why worry!
Quoted from JJR
And mine need to be totally reworked.  Black bits started coming off in my eggs and they need to be stripped.

When mine started doing that, I just cooked a dish in it that had more liquid and scraped it a bit extra.  All of the black came up and the bottom was smooth again.
Quoted from JJR
What would really be nice is a enameled cast iron skillet.  Do they make those?

"enameled cast iron skillet" - search for this without the quotes.  I just saw a 11.75" diameter for $120.
Quoted from JJR
I'm not sure how well meat is going to do on that frying pan.

We brown ground turkey in our Revere skillet all the time.  No problem.  I usually use the cast iron to cook my liver, but I've used the revere for that as well.  
Posted by: JJR, Friday, December 16, 2011, 5:30am; Reply: 33
Does your revere ware have the knobs on the inside of the pan?  Those are the things that are all gunked up on my current stuff.  Which is stainless steel, but I think those buttons are aluminum.  Because they're all beat up and gross.  But I have another pot that has them on the inside and they seem to be clean and shiny.  Like they're stainless.  

So the copper bottom needs a lot of care?
Posted by: TJ, Friday, December 16, 2011, 6:25am; Reply: 34
My copper bottoms didn't need anything special except to avoid the dishwasher.  I put them in the dishwasher until the water got under the copper and made a bubble.  I had to peel the copper off to make it usable again. :'(
Posted by: JJR, Friday, December 16, 2011, 3:07pm; Reply: 35
Eeeeeeeew.  That's not good.  
Posted by: ruthiegirl, Friday, December 16, 2011, 3:13pm; Reply: 36
The copper bottom works just fine even if it's not shiny. Joe's mom just likes shiny pans.
Posted by: ABJoe, Friday, December 16, 2011, 4:17pm; Reply: 37
Quoted from JJR
Does your revere ware have the knobs on the inside of the pan?

So the copper bottom needs a lot of care?

There is just a dimple in the lid at the handle post, but it is all continuous metal on the underside of the lid.

As Ruthie pointed out, the care is to keep the copper shiny.  This is not a requirement for use, only for the mental health of the owner to keep them looking "new".
Posted by: Jane, Friday, December 16, 2011, 4:45pm; Reply: 38
I have stainless pots and pans that I bought several years ago through HSN....their Wolfgang Puck line.  I clean them with "Barkeepers Friend" that I buy at the hardware store.  It does a great job of getting everything off and keeping them looking like new.  Barkeepers Friend (might be Bartender's, not sure) is kind of like BonAmi and comes in container just like it.  I also use it to clean my sink and when I do, grey stuff always comes off it until I get it clean.  

I think that if you have any doubts at all about the safety of the cookware you should return it.  The stress of worrying about it just isn't worth it.  
Jane
Posted by: brinyskysail, Friday, December 16, 2011, 5:00pm; Reply: 39
My mom has copper-bottom revere ware that's older than I am.  She's careful and takes really good care of everything but, as far as I know, none of it has ever needed any special attention.
Posted by: deblynn3, Friday, December 16, 2011, 5:00pm; Reply: 40
I have mom's copper bottom sauce pan. I's problay in the 50 year range as well. Has a wooden handle and a wooden knob on lid. So I've never put in dishwasher.  don't put dishes that have silver or gold trims in dishwasher.

My best stainless steel pan I got at TJMax believe it or not.
Posted by: JJR, Friday, December 16, 2011, 6:16pm; Reply: 41
Thank you all for the input.  I'm trying to figure out what I need, what's the best for our health.  Etc. Etc.  

Mercola is selling these enameled cast iron which I really like the idea of.  Except it's gotta be heavy.   And can you cook rice in a pot like that?  It seems like it would be hard to go from boiling water to simmer.  And it's not cheap.  Plus, it's got to be heavy.  He says stainless can leach out nickel and something else, although it does seem like he thinks it's not necessarily as bad as non stick or aluminum, or copper.  They have this new stuff out that is LIKE a non stick but I don't know if it's any good.  Do you guys?  This stuff:

http://www.cooking.com/products/shprodde.asp?SKU=207779

It's saying it's called "ceramica" and it doesn't have ptfa's and pfoe's in it.  Which I'm not even really sure what that is.  I know I would trust something ceramic, if it's not all gunked up with garbage.  Plus, they're always coming out with something new and claiming it's better for you but they don't really know.

What do you guys think?
Posted by: JJR, Saturday, December 17, 2011, 3:32am; Reply: 42
I'm thinking about ordering these.  I don't suppose anybody has a set of these?

http://www.naturalhomeandgarden.com/eazistorerebate.aspx
Posted by: ABJoe, Saturday, December 17, 2011, 2:27pm; Reply: 43
Never seen them before, but I like a saute pan to have a bit more slope on the side so food doesn't "hide" in the bottom edge - not visible or hard to get with the tool I'm using. ;)
I know, this is part of what makes them take up so little storage space... ;)
Posted by: JJR, Saturday, December 17, 2011, 4:55pm; Reply: 44
Why do you like that in a saute pan any more than a sauce pot?  
Posted by: Victoria, Saturday, December 17, 2011, 9:50pm; Reply: 45
For a skillet or saute pan, I prefer the sloping sides also so that when you stir, the food moves around smoothly.  And it makes it easier to get things out, like an omelet for example.  I've never liked straight-side skillets.

Another thing I would not like about that set is the rivets that show on the inside of the pots.
Posted by: ABJoe, Saturday, December 17, 2011, 10:40pm; Reply: 46
Quoted from JJR
Why do you like that in a saute pan any more than a sauce pot?  

When sauteing, the heat is usually higher and I only have a small amount of liquid in the pan, so burning happens quicker.  With sloped sides on the saute pan, it is easier to see and stir all of the food in the pan to keep it moving.
Posted by: JJR, Saturday, December 17, 2011, 10:52pm; Reply: 47
There aren't too many sets that don't have rivets.  But now you've got me worried, because we just bought some calpholan stuff.  The original set I have, the rivets were not stainless and they went all ucky on me.  However, I have another small sauce pan that has rivets and they are beautiful, clean and I don't think anything is getting behind them.  Although, there's probably no way to be sure.  But most sets have that.  The one set we did buy that had the gunk all over them didn't have the rivets on the inside also.  And I liked that, but then it had the polishing compound on the inside.  

So anyways, we did get an omelette pan with sloping sides and a 2.5 quart pot and a 5 qt dutch oven.  Calphalon.  We'll see how those are.  My wife is bringing them home as we speak.  I had her buy separates because I just didn't want 17 things sitting in my cupboard that I don't needs.  It seems like all the sets have things I probably won't use.  I will need a smaller saucepot eventually, but I didn't feel like getting one yet, as I don't use them all that often.
Posted by: JJR, Saturday, December 17, 2011, 10:53pm; Reply: 48
Quoted from ABJoe

When sauteing, the heat is usually higher and I only have a small amount of liquid in the pan, so burning happens quicker.  With sloped sides on the saute pan, it is easier to see and stir all of the food in the pan to keep it moving.


Joe, does yours have the rivets?


Posted by: JJR, Sunday, December 18, 2011, 1:48am; Reply: 49
Posted by: JJR, Sunday, December 18, 2011, 4:08am; Reply: 50
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.
Posted by: ruthiegirl, Sunday, December 18, 2011, 4:42pm; Reply: 51
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.
Posted by: ABJoe, Sunday, December 18, 2011, 7:51pm; Reply: 52
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-Piece-Stainless-Tri-Ply-Cookware/dp/B00005B5ZR/ref=sr_1_4?ie=UTF8&qid=1324238035&sr=8-4
Posted by: deblynn3, Sunday, December 18, 2011, 7:59pm; Reply: 53
JJR I have a small skillet of the Calphalon brand. It cleans very well. and I like the heavy bottom on it.
Posted by: JJR, Sunday, December 18, 2011, 9:27pm; Reply: 54
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.  
Posted by: ruthiegirl, Sunday, December 18, 2011, 9:30pm; Reply: 55
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.
Posted by: JJR, Sunday, December 18, 2011, 9:34pm; Reply: 56
How come?
Posted by: ruthiegirl, Sunday, December 18, 2011, 9:38pm; Reply: 57
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.
Posted by: JJR, Sunday, December 18, 2011, 10:46pm; Reply: 58
True.  I'm hoping this time it will come off with a gentle wash.  We'll see.  I'll keep you posted.
Posted by: JJR, Monday, December 19, 2011, 4:25pm; Reply: 59
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.
Posted by: ABJoe, Monday, December 19, 2011, 4:51pm; Reply: 60
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.
Posted by: chrissyA, Monday, December 19, 2011, 5:45pm; Reply: 61
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.  :)
Posted by: JJR, Monday, December 19, 2011, 6:11pm; Reply: 62
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.....
Posted by: ruthiegirl, Monday, December 19, 2011, 6:30pm; Reply: 63
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.
Posted by: ABJoe, Monday, December 19, 2011, 6:49pm; Reply: 64
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
Posted by: JJR, Monday, December 19, 2011, 7:18pm; Reply: 65
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!!!
Posted by: Jane, Monday, December 19, 2011, 8:29pm; Reply: 66
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
Posted by: Possum, Monday, December 19, 2011, 8:56pm; Reply: 67
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... ;)


Posted by: deblynn3, Monday, December 19, 2011, 9:08pm; Reply: 68
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.
Posted by: gulfcoastguy, Monday, December 19, 2011, 9:38pm; Reply: 69
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.
Posted by: gulfcoastguy, Monday, December 19, 2011, 9:40pm; Reply: 70
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.
Posted by: JJR, Monday, December 19, 2011, 9:50pm; Reply: 71
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.
Posted by: deblynn3, Monday, December 19, 2011, 9:54pm; Reply: 72
That is what I usually cook, my veggies and egg(s) all at once. I use a brush to spead my oil.
Posted by: deblynn3, Monday, December 19, 2011, 9:56pm; Reply: 73
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.
Posted by: gulfcoastguy, Monday, December 19, 2011, 10:24pm; Reply: 74
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.
Posted by: JJR, Tuesday, December 20, 2011, 4:31am; Reply: 75
Interesting.  I've never tried that.
Posted by: JJR, Tuesday, December 20, 2011, 4:35am; Reply: 76
Quoted from Jane
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


Someone on cooking.com suggested that stuff also.  I'm sort of skeptical about it being healthy or not toxic.  I like the idea of salt though.  And I like the idea of baking soda.  Although when I talked to Calpholon today, they said they don't recommned baking soda.  But vinegar and lemon juice is all good of course.  Salt though, that is a really good idea!
Posted by: Jane, Tuesday, December 20, 2011, 3:33pm; Reply: 77
I've used salt before....sea salt or kosher salt.  The bar keeper's friends washes off very easily.  It's similar to Bon Ami but better.  
Posted by: JJR, Tuesday, December 20, 2011, 4:46pm; Reply: 78
Yeah, but what's in it?  I'd rather not use toxic stuff if I don't have to.  I don't think I'll need to yet.  The first pan seems to be coming super clean.  I washed it for good measure again last night and I can see any traces of grey on a paper towel when wiping it.  So, I'm going to start using it.

I know I'm probably being overly safe, because you don't really eat your soap and you would hope you get it all off.  But the soap we use is seventh generation and it is coconut and enzyme based.  It gives me a little bit of peace of mind knowing it's not really toxic.  
Posted by: ruthiegirl, Tuesday, December 20, 2011, 4:52pm; Reply: 79
I'm the same way with dish soap JJR. We don't intentionally eat soap, but I'm never 100% certain that it's all fully rinsed off each and every time. Plus I don't want to worry about reactions to chemicals topically, since I don't usually wear gloves when washing dishes.

I don't care so much about the "natural-ness" of my dishwasher detergent, since I don't touch that directly and it's well rinsed off. If I could find a fragrance-free variety of a "not natural" brand, I'd  gladly buy it. But I get headaches from all the conventional dishwasher detergents (from however much gets in the air when I pour it into the dishwasher) so I've been using Trader Joe's brand.

I'm much pickier about chemicals than I am about  germs.

I know that  bon ami is 100% natural. I'm not sure about barkeeper's friend.
Posted by: JJR, Tuesday, December 20, 2011, 7:47pm; Reply: 80
I never heard of bon ami.  

Ruthie, that's one of the conondrums I've been dealing with lately.  Clean all the germs off, and then make sure there's no left over soap.  Hehehhehe.  Quite the pickle.   ;D
Posted by: Jane, Tuesday, December 20, 2011, 7:54pm; Reply: 81
You can google bon ami or bar keeper's friend.  BKF has been around evidently since the 1800s.  I just use it to get off whatever is stuck on the pot or pan and then rinse thoroughly.  
You need to do what you are comfortable with.  I used to use salt but I find the BKF does a better job.
Posted by: ruthiegirl, Tuesday, December 20, 2011, 7:54pm; Reply: 82
The dish soap I use is all-natural and certified kosher. It's not going to hurt anything if I accidentally eat some of it. OK, so it tastes bitter and too much will make me poop, but a slight residue is completely harmless and not worth worrying about (except for concerns that it might make food taste bad if I'm really sloppy.)

Since you're using 7th Generation dish liquid, I think you can cross that worry off your list.
Posted by: JJR, Wednesday, December 21, 2011, 12:23am; Reply: 83
Yeah, that's why I use it but I still don't want to eat it.   ;D

Ruthie, what brand do you use?
Posted by: JJR, Wednesday, December 21, 2011, 5:36am; Reply: 84
The saga continues.  I started to clean up one of the frying pans tonight and I noticed that one of the rivets is clearly away from the side of the pan.  You can stick your fingernail, plus more, behind there.  I'm not comfortable with that.  Yes, it's stainless and yes it can be cleaned, but it should be tight, so that it doesn't welcome things to get hung up back there.  It would just take more work to get clean and my mind wouldn't relax about it at all.  God has really been teaching me patience about all this.  

The upside is that the other fry pan, the one that came with a lid, which is an inferior pan, seems to have cleaned up fine, and those rivets look nice and tight.  And I did want a fry pan with a lid.  But the other one is going back for sure.  Maybe it's a sign that I either need an enamaled cast iron fry pan, or I need to just clean my current cast iron up.  Which is really what I should do.  I loved cooking eggs in that pan until the black flakes starting showing up.  
Posted by: ABJoe, Wednesday, December 21, 2011, 5:47am; Reply: 85
Quoted from JJR
I need to just clean my current cast iron up.  Which is really what I should do.  I loved cooking eggs in that pan until the black flakes starting showing up.  


Just clean it.  It would take an hour or so and you'd be finished.  Why spend more money and time whining about inferior products when you have a great skillet that you already like?

By the time you clean it and re-season it, it will be like new.
Posted by: TJ, Wednesday, December 21, 2011, 4:50pm; Reply: 86
Yep, I bought a nasty, beat-up cast iron pan at the thrift store.  I just put a wire brush attachment on my drill and went to town.  It was a very lovely shade of gray after that, and it took the seasoning very well.
Posted by: JJR, Wednesday, December 21, 2011, 6:10pm; Reply: 87
Quoted from ABJoe


Just clean it.  It would take an hour or so and you'd be finished.  Why spend more money and time whining about inferior products when you have a great skillet that you already like?

By the time you clean it and re-season it, it will be like new.


Tired of me whining about, eh?  Hhehehe me too.  ;) I'm having a difficult time knowing exactly how to get it clean.  I tried some salt last night with a sponge.  And I did what you said by boiling some water and scraping it with a metal spatula and it still looks like there is a huge build up of black on the bottom of the pan.  I'm not super strong, but I'm not a wuss either.  I think I might have to try the high heat thing.  But I have not had the chance to do it yet.  There's a lot going on the kitchen lately.  So...  I'm sorry for the saga.  Everyone's help has been wonderful and I appreciate the comments.   ;D
Posted by: Possum, Wednesday, December 21, 2011, 6:54pm; Reply: 88
Quoted from ruthiegirl
I don't care so much about the "natural-ness" of my dishwasher detergent, since I don't touch that directly and it's well rinsed off. If I could find a fragrance-free variety of a "not natural" brand, I'd  gladly buy it. But I get headaches from all the conventional dishwasher detergents (from however much gets in the air when I pour it into the dishwasher) so I've been using Trader Joe's brand.
Is it possible some gets in the air from the steam as you open the door or even escapes from the machine as it is working?

Posted by: ABJoe, Thursday, December 22, 2011, 2:30am; Reply: 89
Quoted from JJR
I'm having a difficult time knowing exactly how to get it clean.  I tried some salt last night with a sponge.  And I did what you said by boiling some water and scraping it with a metal spatula and it still looks like there is a huge build up of black on the bottom of the pan.  I'm not super strong, but I'm not a wuss either.  I think I might have to try the high heat thing.

When all else fails, a sander, power brush (like TJ used), or sand-blaster will work quite effectively.  Basically, you want to get it down to bare cast and then re-season it.  Don't need to worry too much about germs or clean, as once it is bare metal, it'll be pretty clean, then the heating to season it will take care of the germs. ;)  

As long as you don't crack it, you are going to have a hard time hurting it!
Posted by: Victoria, Thursday, December 22, 2011, 5:50am; Reply: 90
Quoted from ABJoe

As long as you don't crack it, you are going to have a hard time hurting it!

When I was a little girl, my grandad fried eggs in his cast iron skillet - on high, because he cooked everything on high - then immersed the hot pan in a tub of cold water in the sink.  The thing cracked like a gunshot!  Right down the middle!   :o
Posted by: Possum, Thursday, December 22, 2011, 6:56am; Reply: 91
Quoted from ABJoe

When all else fails, a sander, power brush (like TJ used), or sand-blaster will work quite effectively.  Basically, you want to get it down to bare cast and then re-season it.  Don't need to worry too much about germs or clean, as once it is bare metal, it'll be pretty clean, then the heating to season it will take care of the germs. ;)
Aah that's what I want for Christmas - a sandblaster (or use of one) to get the rest of the teflon off my glass skillet & saucepan... ;)

Posted by: TJ, Thursday, December 22, 2011, 7:54am; Reply: 92
Quoted from Possum
Aah that's what I want for Christmas - a sandblaster (or use of one) to get the rest of the teflon off my glass skillet & saucepan... ;)
You might not have much left.
Posted by: Possum, Thursday, December 22, 2011, 9:27am; Reply: 93
Not much of what left - teflon or saucepan lol
Posted by: Goldie, Thursday, December 22, 2011, 1:27pm; Reply: 94
94 posts on cleaning pots?? astonishing...  :o  8)

Posted by: JJR, Thursday, December 22, 2011, 5:21pm; Reply: 95
I took some sandpaper to my cast iron pan last night, but all I had was some fine grit stuff.  It's got a long way to go.  I can see the build up getting thinner, but it's like, holy cow.  It's like a layer of oil built up or something.  I guess after a while the oils would maybe harden and form a crust I would imagine.  And then it started to flake.  I either have to try the high heat thing, or take it to someone who has some power tools that can clean it up.  I've got my hands full with keeping the kitchen clean as it is.  Oh well.  Another day, another challenge.  I'm still eating, praise the LORD.
Posted by: Victoria, Thursday, December 22, 2011, 8:10pm; Reply: 96
Quoted from Goldie
94 posts on cleaning pots?? astonishing...  :o  8)



It's just 'cause we love JJR.  ;)   :K)
Posted by: ruthiegirl, Thursday, December 22, 2011, 8:15pm; Reply: 97
Quoted from Possum
Is it possible some gets in the air from the steam as you open the door or even escapes from the machine as it is working?



It's possible, but it's a moot point since I can't find any "not natural" dishwasher detergent that's free of synthetic fragrances. So I  buy the natural stuff that doesn't  give me headaches.

For handwashing dishes, I also use the 7th generation dish liquid. I vary which fragrance I get.
Posted by: JJR, Thursday, December 22, 2011, 8:53pm; Reply: 98
Quoted from Victoria


It's just 'cause we love JJR.  ;)   :K)


Why thank you!!!   ;D
Posted by: TJ, Friday, December 23, 2011, 8:23pm; Reply: 99
Quoted from Possum
Not much of what left - teflon or saucepan lol
Either one!  After all, glass is just melted sand.
Posted by: JJR, Saturday, December 31, 2011, 3:04am; Reply: 100
I'm getting very frustrated with the stainless.  I started cleaning up the 5qt dutch oven from calpholon.  I washed it with soap and water 3x, plus a little scrub with a stainless steel bud thingy and I can still rub grey off on a paper towel when it's dry, on the inside.  Two of them, the 2.5qt and one of the 10" frying pans, are fine.  I've washed them and I can't get any grey matter on a paper towel.  And it happened after about 3x.  Here, this bigger pot isn't submitting.  Which is irritating.
Posted by: Possum, Sunday, January 1, 2012, 6:07am; Reply: 101
Quoted from TJ
Either one!  After all, glass is just melted sand.
Never thought of that ??)

JJR - perhaps the stainless just aren't meant to be cleaned that way before they undergo heating with use? Although you say the 2.5qt and one of the 10" frying pans are fine??!! :-/
Posted by: JJR, Sunday, January 1, 2012, 8:03pm; Reply: 102
Well, I finally got it to clean up.  I sprayed some vinegar and water solution on it and let it sit for a bit and washed it again 2 more times and I can't get any grey matter to come off on the paper towel.  So, I think it's good to go now.  I probably still need another 1 or 2 saucepots, and maybe another fry pan.  If I don't get the cast iron cleaned up.  

I'm seriously thinking about investing an a Le Crueset saucier.  They have 2-1/4 or 3 quart with a handle and a vent hole on top and it says it's good for rice and other things.  I might like that quite a bit.  Although they're heavy.  I think I'd just leave that one on the stove top as I use something like that every day, and it'd be pretty.  We'll see.  Their expensive.  I might just get some revere to try though too.

If anyone has any other suggestions.  I did see this company called xtrema.  Which is another enameled cast iron and was being promoted by some healthy magazine.  And I'm pretty sure it's the same stuff Dr. Mercola is selling and saying it's the best option.  They seem to be a hair lighter than le crueset in similar sizes.  Anybody have that stuff?
Posted by: JJR, Monday, January 2, 2012, 3:06am; Reply: 103
I just noticed that the rims of the last pot I'm cleaning leaches the grey stuff on paper towel.  And then I went back and checked the last two pots and SURE ENOUGH!!!  Waaaaahaaaaa.  I have to clean those up too.  Well, I'm pretty sure after some cleaning they'll clean up.  I just never noticed this in the past when I've bought stuff, how much cleaning they'd need before not having grey c**p come off.  It's kind of frustrating.
Posted by: Possum, Monday, January 2, 2012, 4:17am; Reply: 104
I reckon!!!
Posted by: JJR, Monday, January 2, 2012, 5:39pm; Reply: 105
Well, my wife is at present checking out at the Le Creuset factory outlet store.  We got a 9" skillet, a 8 qt stockpot (that's enamaled steel), and a 2.75qt soup pot .  The 5 qt SS Kitchen Essentials Dutch oven is going back.  I'm tired of trying to clean all these up.   Although I think I'm going to keep the 2.25 SS sauce pot and the 10" omellete fry pan.  I'll just have to keep trying to clean those.
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