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Pennyaline[_6_] Pennyaline[_6_] is offline
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Default help cleaning enamel pot- was covered w/foil paper in oven- help

Sheldon wrote:
> Pennyaline wrote:
>> Sheldon wrote:
>>> KOS wrote:
>>>> Hello, I have a yellow enamel pot- I was cooking something in oven and
>>>> had to put foil paper on outside of pot.... Now there is dark coloring
>>>> on the outside of yellow pot from foil paper... Dont know how to clean
>>>> this, wont come off with soap and water..please help
>>> If truely enamel (enamel is paint) by cooking with it in an oven hot
>>> enough that it discolored (you don't say the temperature) then the
>>> damage is permanent, you chared the enamel. There exist inexpensive
>>> carbon steel pots that are painted with enamel and then coated with
>>> clear porcelain, they are mainly decorative and should never be used in
>>> an oven or for cooking over high heat like frying... they make okay
>>> pasta pots is all. Better quality carbon steel pots are coated with
>>> pigmentized porcelain, those can be used safely at higher temperatures
>>> and are much less likely to discolor.

>> Not exactly, Sheldon. Vitreous enamel is a durable porcelain surface
>> created by fusing powdered glass to a substrate by firing. It is the
>> only step in the process.

>
> Whadaya mean "Not exactly", the OP said nothing about "Vitreous"
> anything.


Nor did you ;p

However, the OP may not have known anything about the differences in
enamels.


>
>> But that doesn't mean that all cookware marked as "enamel" are porcelain
>> enamel.

>
> Back peddaling are ya... you're essentially posting exactly what I did
> but, but paraphrasing.


Saying what you failed to say is not the same as paraphrasing, Shel.



>> Cheaper products are probably somewhat as you've described.

>
> Exactly.
>
> There're lots of cheapo decorative cookware out there, many even
> painted with flowers and such... I could never fathom why otherwise
> normal brained folks waste their money on that kind of crap. Even
> quality vitreous enamel will discolor when subjected to high
> temperatures, which is why the better grades of such cookware typically
> use darker/speckled colors... some resort to darker shading near the
> bottom portions that would usually be closer to the heat source, this
> to make discoloration less noticeable. Years ago colored kitchen
> appliances (harvest gold, avocado, coppertone...) were made with shaded
> areas located at points prone to discoloration.



Right. That's what I said.