On Jan 6, 7:15*pm, zxcvbob > wrote:
> Gareth Fimlinson wrote:
> > I have some pots/pans that when I cook fish in them, salmon fillets,
> > they smell of it afterwards, and seem to absorb it. If I boil plain
> > water in them then the sides get misted up with fishy stuff, and I can
> > wash it off then boil it again e.t.c.
>
> > I am looking for a cooking pot where that doesn't happen.
>
> > Does anybody know
> > a)why it happens with the pots I have.. what those pots might be made
> > from that causes it?
>
> > b)what pots I could get where that wouldn't happen?
>
> > The pots I have I don't know much about them but they're black inside,
> > so that may say something about the material what it is or isn't..
>
> > I am wondering if maybe a metallic one won't have the problem.. but I
> > don't know.
>
> > If they were cheap like < £15 then I might buy one and find out.. but
> > i'm not sure where.. *I am currently in the UK, I see
> >http://www.johnlewis.com/231034624/Product.aspx* £35
> > but I don't want to throw money at that and find it keeps the fish
> > smell..
>
> You want something that's stainless steel and not lined with Teflon.
> * Wash it gently with scouring powder and vinegar after you cook
> especially smelly fish. Or use "Barkeepers Friend", which contains
> an acid (not sure if you can get that in the UK.) *Don't scrub it
> too hard or the scouring powder will scratch the finish. (don't
> scrub the outside at all.) *HTH

Why not scrub the outside?

Cindy Hamilton