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

-Bob

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

On Fri, 7 Jan 2011 06:23:28 -0800 (PST), Cindy Hamilton
> wrote:

> On Jan 6, 7:15*pm, zxcvbob > wrote:
> >
> > 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?
>
Because the outside is a mirror finish and an abrasive will scratch
it.


--

Never trust a dog to watch your food.

On Jan 7, 10:42*am, sf > wrote:
> On Fri, 7 Jan 2011 06:23:28 -0800 (PST), Cindy Hamilton
>
> > wrote:
> > On Jan 6, 7:15 pm, zxcvbob > wrote:
>
> > > 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?
>
> Because the outside is a mirror finish and an abrasive will scratch
> it.

If I don't scrub the outside, it gets brown and crusty, especially the
saute pan. I'd rather have my cookware scratched.

They're tools. They're not supposed to look like the just came
out of the box.

Cindy Hamilton

On Fri, 7 Jan 2011 10:21:25 -0800 (PST), Cindy Hamilton
> wrote:

> On Jan 7, 10:42*am, sf > wrote:
> > On Fri, 7 Jan 2011 06:23:28 -0800 (PST), Cindy Hamilton
> >
> > > wrote:
> > > On Jan 6, 7:15 pm, zxcvbob > wrote:
> >
> > > > 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?
> >
> > Because the outside is a mirror finish and an abrasive will scratch
> > it.
>
> If I don't scrub the outside, it gets brown and crusty, especially the
> saute pan. I'd rather have my cookware scratched.
>
> They're tools. They're not supposed to look like the just came
> out of the box.
>
You must store yours out of sight. Mine are on a pot rack and I'd
prefer that they not look quite that bad. Believe me, mine do not
look like they just came out of the box either; but my old anodized
pans are "two toned" and I think they look awful.


--

Never trust a dog to watch your food.

On Jan 7, 2:01*pm, sf > wrote:
> On Fri, 7 Jan 2011 10:21:25 -0800 (PST), Cindy Hamilton
>
>
>
>
>
> > wrote:
> > On Jan 7, 10:42*am, sf > wrote:
> > > On Fri, 7 Jan 2011 06:23:28 -0800 (PST), Cindy Hamilton
>
> > > > wrote:
> > > > On Jan 6, 7:15 pm, zxcvbob > wrote:
>
> > > > > 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?
>
> > > Because the outside is a mirror finish and an abrasive will scratch
> > > it.
>
> > If I don't scrub the outside, it gets brown and crusty, especially the
> > saute pan. I'd rather have my cookware scratched.
>
> > They're tools. *They're not supposed to look like the just came
> > out of the box.
>
> You must store yours out of sight. *Mine are on a pot rack and I'd
> prefer that they not look quite that bad. *Believe me, mine do not
> look like they just came out of the box either; but my old anodized
> pans are "two toned" and I think they look awful.

They hang on the wall. I've got All-Clad that's less than 10
years old. I expect they'll last my lifetime, but they are
somewhat battle-scarred. They've taken way more
damage from the grates on my stove than from the
Bon Ami which which I scrub them.

I've also got some Wearever nonstick aluminum
frying pans. I rotate those out every five years or
so, when the nonstick surface goes. The ones
that fit in the dishwasher are spotty dull gray;
the biggest one is fairly silvery still.

The scratches on the pans are like the wrinkles
on my face: signs of a life well lived.

Cindy Hamilton

On Fri, 7 Jan 2011 12:31:56 -0800 (PST), Cindy Hamilton
> wrote:

> The scratches on the pans are like the wrinkles
> on my face: signs of a life well lived.

I got an anodized outside (with ss inside) so I won't have to go
through that, but I'm still trying not to scorch them.

--

Never trust a dog to watch your food.

Cindy Hamilton wrote:
> On Jan 7, 10:42 am, sf > wrote:
>> On Fri, 7 Jan 2011 06:23:28 -0800 (PST), Cindy Hamilton
>>
>> > wrote:
>>> On Jan 6, 7:15 pm, zxcvbob > wrote:
>>>> 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?
>> Because the outside is a mirror finish and an abrasive will scratch
>> it.
>
> If I don't scrub the outside, it gets brown and crusty, especially the
> saute pan. I'd rather have my cookware scratched.
>
> They're tools. They're not supposed to look like the just came
> out of the box.
>
> Cindy Hamilton


I scrub the insides of my pots and pans. If the outsides get nasty, I
use Bon Ami, and if that doesn't work I clean them with ammonia or
oven cleaner. I don't like to scratch a mirrored surface
unnecessarily. If it does get scratched in use, I don't worry about
it too much. Chicks dig scars ;-)

-Bob

On Jan 7, 4:30*pm, zxcvbob > wrote:
> Cindy Hamilton wrote:
> > On Jan 7, 10:42 am, sf > wrote:
> >> On Fri, 7 Jan 2011 06:23:28 -0800 (PST), Cindy Hamilton
>
> >> > wrote:
> >>> On Jan 6, 7:15 pm, zxcvbob > wrote:
> >>>> 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?
> >> Because the outside is a mirror finish and an abrasive will scratch
> >> it.
>
> > If I don't scrub the outside, it gets brown and crusty, especially the
> > saute pan. I'd rather have my cookware scratched.
>
> > They're tools. *They're not supposed to look like the just came
> > out of the box.
>
> > Cindy Hamilton
>
> I scrub the insides of my pots and pans. *If the outsides get nasty, I
> use Bon Ami, and if that doesn't work I clean them with ammonia or
> oven cleaner. *I don't like to scratch a mirrored surface
> unnecessarily. *If it does get scratched in use, I don't worry about
> it too much. *Chicks dig scars ;-)

I use Bon Ami, although if bigger guns are required I'll bring out
the Scotchbrite or Barkeeper's Friend (Bartender's? Can't recall),
which has oxalic acid. Good on rust, hard on the hands. I try
to remember to put on gloves when I use it.

I, too, don't like to scratch things unnecessarily.

Cindy Hamilton

Cindy Hamilton wrote:
> On Jan 7, 10:42 am, sf > wrote:
>> On Fri, 7 Jan 2011 06:23:28 -0800 (PST), Cindy Hamilton
>>
>> > wrote:
>>> On Jan 6, 7:15 pm, zxcvbob > wrote:
>>>> 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?
>> Because the outside is a mirror finish and an abrasive will scratch
>> it.
>
> If I don't scrub the outside, it gets brown and crusty, especially the
> saute pan. I'd rather have my cookware scratched.
>
> They're tools. They're not supposed to look like the just came
> out of the box.
>
> Cindy Hamilton

And at some point, that becomes an older piece's character.

--
Jean B.