On 13-Nov-2005, "dwãçôn" ?> wrote:

> My teflon pans started flaking and I don't want to ingest teflon, so I
> switched to the stainless steel pans. However, this has caused me to search
> the bottom of the pantry for the old box of Brillo® steel wool pads.
>
> Made breakfast of eggs with caramelized onion and had to scrub the pan with
> Brillo® before putting it in the dishwasher. It came out with some spotting
> or staining on the bottom of the pan.
>
> Should I worry or ignore it?
>
> Maybe I should dig out the old blackened cast iron pan I inherited from dad?

I use a combination of SS and Teflon in my kitchen. I use the SS for all high
temperature cooking and the Teflon where low temperature coddling is required,
such as eggs. Any and all sticking problems are cleaned either by deglazing
to finish a dish or by soaking with plain water when the skillet has cooled.
Skillets sometimes have to soak for a lengthy period of time, but that is not
a porblem for me. Faster cleaning can be accomplished by deglazing on the
stove with either plain water or water plus a little dishwashing detergent.I
never use steel wool pads on my skillets. I do use non-abrasive scotch pads
Discoloration of skillet bottoms is treated out of doors with spray-on oven
cleaner and a garden hose.

Spotting/staining on the bottom of pans is nothing to worry about. If/when
it becomes obnoxious to your visual senses a judicious application of oven
cleaner followed by a spray rinse will restore the sparkle without marring or
scratching the finish.
--
The Brick said that (Don't bother to agree with me, I have already changed my mind.)

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