I am trying to clean some GreenPan ceramic frying pans. I am having no luck.

The brown gunge inside the pan and up the side on the surface seems bonded to the ceramic surface and I havent even tried to clean the underside yet!

I followed an instruction to boil some white vinegar, baking soda and water for about 10 minutes but that did nothing whatsoever!

Does anyone have any ideas on this or should I buy large amounts of Goo Gone? or is GreenPan particularly susceptible to this problem, - I thought it was reasonably highly regarded? Or am I reading it's PR a bit too closely?

On 2/7/2021 9:55 AM, Amanda Ripanykhazova wrote:
> I am trying to clean some GreenPan ceramic frying pans. I am having no luck.
>
> The brown gunge inside the pan and up the side on the surface seems bonded to the ceramic surface and I havent even tried to clean the underside yet!
>
> I followed an instruction to boil some white vinegar, baking soda and water for about 10 minutes but that did nothing whatsoever!
>
> Does anyone have any ideas on this or should I buy large amounts of Goo Gone? or is GreenPan particularly susceptible to this problem, - I thought it was reasonably highly regarded? Or am I reading it's PR a bit too closely?
>


I have the same question regarding high quality stainless steel items.
I tried everything, including commercial alkali solutions and a lot of
elbow grease, but some of the black just doesn't come off.

On Sunday, February 7, 2021 at 11:55:42 AM UTC-6, Amanda Ripanykhazova wrote:
> I am trying to clean some GreenPan ceramic frying pans. I am having no luck.
>
> The brown gunge inside the pan and up the side on the surface seems bonded to the ceramic surface and I havent even tried to clean the underside yet!
>
> I followed an instruction to boil some white vinegar, baking soda and water for about 10 minutes but that did nothing whatsoever!
>
> Does anyone have any ideas on this or should I buy large amounts of Goo Gone? or is GreenPan particularly susceptible to this problem, - I thought it was reasonably highly regarded? Or am I reading it's PR a bit too closely?

Green Pans suck. They have plastic handles that melt and smell like burning plastic.

--Bryan

There are different levels of Green Pan. Mine emphatically doesn't have any plastic on it. These have expensive non-heat transmitting stainless steel with expensive heavy duty rivets!

I gave up on stainless pans years ago. EVERYTHING burns onto them and they are a pain to clean.

On 2/7/2021 10:44 AM, Amanda Ripanykhazova wrote:
> There are different levels of Green Pan. Mine emphatically doesn't have any plastic on it. These have expensive non-heat transmitting stainless steel with expensive heavy duty rivets!
>
> I gave up on stainless pans years ago. EVERYTHING burns onto them and they are a pain to clean.
>


I think ss cleans up like a dream, except the bottom and the top edge,
where actual cooking is not taking place.

On Sunday, February 7, 2021 at 1:00:42 PM UTC-5, Taxed and Spent wrote:
> On 2/7/2021 9:55 AM, Amanda Ripanykhazova wrote:
> > I am trying to clean some GreenPan ceramic frying pans. I am having no luck.
> >
> > The brown gunge inside the pan and up the side on the surface seems bonded to the ceramic surface and I havent even tried to clean the underside yet!
> >
> > I followed an instruction to boil some white vinegar, baking soda and water for about 10 minutes but that did nothing whatsoever!
> >
> > Does anyone have any ideas on this or should I buy large amounts of Goo Gone? or is GreenPan particularly susceptible to this problem, - I thought it was reasonably highly regarded? Or am I reading it's PR a bit too closely?
> >
> I have the same question regarding high quality stainless steel items.
> I tried everything, including commercial alkali solutions and a lot of
> elbow grease, but some of the black just doesn't come off.

My SS pans don't get black stuff on them. What the heck are you doing to yours?

Cindy Hamilton

On 2/7/2021 11:09 AM, Cindy Hamilton wrote:
> On Sunday, February 7, 2021 at 1:00:42 PM UTC-5, Taxed and Spent wrote:
>> On 2/7/2021 9:55 AM, Amanda Ripanykhazova wrote:
>>> I am trying to clean some GreenPan ceramic frying pans. I am having no luck.
>>>
>>> The brown gunge inside the pan and up the side on the surface seems bonded to the ceramic surface and I havent even tried to clean the underside yet!
>>>
>>> I followed an instruction to boil some white vinegar, baking soda and water for about 10 minutes but that did nothing whatsoever!
>>>
>>> Does anyone have any ideas on this or should I buy large amounts of Goo Gone? or is GreenPan particularly susceptible to this problem, - I thought it was reasonably highly regarded? Or am I reading it's PR a bit too closely?
>>>
>> I have the same question regarding high quality stainless steel items.
>> I tried everything, including commercial alkali solutions and a lot of
>> elbow grease, but some of the black just doesn't come off.
>
> My SS pans don't get black stuff on them. What the heck are you doing to yours?
>
> Cindy Hamilton
>


just cooking. sometimes with flames.

On Sun, 7 Feb 2021 09:55:39 -0800 (PST), Amanda Ripanykhazova
> wrote:

>I am trying to clean some GreenPan ceramic frying pans. I am having no luck.
>
>The brown gunge inside the pan and up the side on the surface seems bonded to the ceramic surface and I havent even tried to clean the underside yet!
>
>I followed an instruction to boil some white vinegar, baking soda and water for about 10 minutes but that did nothing whatsoever!
>
>Does anyone have any ideas on this or should I buy large amounts of Goo Gone? or is GreenPan particularly susceptible to this problem, - I thought it was reasonably highly regarded? Or am I reading it's PR a bit too closely?

I had this problem. Best thing I found to fix this is a firm
application of my wallet. I go buy a new one instead of being a cheap
ass.

>. I go buy a new one instead of being a cheap
> ass.

I see the manufacturers seem to agree with you: On their site they only advocate as a solution submerging in water and gently cleansing with a soapy sponge!

Is there a problem with this ceramic material?

On Sunday, February 7, 2021 at 1:09:38 PM UTC-6, Cindy Hamilton wrote:
>
> On Sunday, February 7, 2021 at 1:00:42 PM UTC-5, Taxed and Spent wrote:
>
> > I have the same question regarding high quality stainless steel items.
> > I tried everything, including commercial alkali solutions and a lot of
> > elbow grease, but some of the black just doesn't come off.
> >
> My SS pans don't get black stuff on them. What the heck are you doing to yours?
>
> Cindy Hamilton
>
Mine either. But anything stubborn get a couple of sprinkles of Bar Keepers
Friend, scrubbed with one of those 3M green flat scrubbers, rinsed, then
washed with hot soapy water to remove the haze the Bar Keepers leaves
behind.

On Sunday, February 7, 2021 at 2:50:23 PM UTC-6, Amanda Ripanykhazova wrote:
>
> Is there a problem with this ceramic material?
>
Yes, it's cheap shit. If you've just g.o.t. to have non-stick go for the Bialetti
Granite Stone skillets.

On 2/7/2021 1:44 PM, Amanda Ripanykhazova wrote:
> There are different levels of Green Pan. Mine emphatically doesn't have any plastic on it. These have expensive non-heat transmitting stainless steel with expensive heavy duty rivets!
>
> I gave up on stainless pans years ago. EVERYTHING burns onto them and they are a pain to clean.
>

Change your cooking methods. Still using the same Farberware SS pots
and pans bought 54 years ago. Have added a couple of other pans along
the way. I have a large AllClad SS and a smaller copper pan that is SS
lined.

The green pans have likely been over heated too and the finish ruined.
Toss them.

We have carelessly burned a couple of things and used the baking soda
and heat, let them sit a few hours or overnight and then they look fine
again. SOS pads help.

On Sunday, February 7, 2021 at 10:50:23 AM UTC-10, Amanda Ripanykhazova wrote:
> >. I go buy a new one instead of being a cheap
> > ass.
> I see the manufacturers seem to agree with you: On their site they only advocate as a solution submerging in water and gently cleansing with a soapy sponge!
>
> Is there a problem with this ceramic material?

The ceramic coating does not last very long. The good part is the pans tend to be cheap. Think of them as disposable pans. You might want to think about carbon steel pans. They are high performance pans that will last forever.. You can get them reasonably cheap.

https://www.webstaurantstore.com/270...l:carbon-steel

You are right guys, these were extremely cheap: In point of fact I was given them so I dont mind a bit of experimentation.

I'll leave the baking soda residue-powder on overnight and if Goo-B-Gorn and steel wool pads cant get rid of the burnt on brown stuff, I'll toss them. I just thought they were slightly expensive and reviewed relatively well.

Amanda Ripanykhazova wrote:
> I am trying to clean some GreenPan ceramic frying pans. I am having no luck.
>
> The brown gunge inside the pan and up the side on the surface seems bonded to the ceramic surface and I havent even tried to clean the underside yet!
>
> I followed an instruction to boil some white vinegar, baking soda and water for about 10 minutes but that did nothing whatsoever!
>
> Does anyone have any ideas on this or should I buy large amounts of Goo Gone? or is GreenPan particularly susceptible to this problem, - I thought it was reasonably highly regarded? Or am I reading it's PR a bit too closely?

when you have a cast iron pan and it has some seasoning on it
do you mind that?

i ask because i'd think that if you've washed away the grime
on the pan and something is left you can probably just keep using
it.

i don't care what the cast iron pan looks like, i also don't
care what a bit of whatever it is might be on a steel pan. after
the application of plenty of heat it is likely mostly going to be
carbon black anyways and that won't kill anyone.


songbird

On 2/7/2021 2:16 PM, Taxed and Spent wrote:

>>>>
>>>> I followed an instruction to boil some white vinegar, baking soda
>>>> and water for about 10 minutes but that did nothing whatsoever!
>>>>
>>>> Does anyone have any ideas on this or should I buy large amounts of
>>>> Goo Gone? or is GreenPan particularly susceptible to this problem, -
>>>> I thought it was reasonably highly regarded? Or am I reading it's PR
>>>> a bit too closely?
>>>>
>>> I have the same question regarding high quality stainless steel items.
>>> I tried everything, including commercial alkali solutions and a lot of
>>> elbow grease, but some of the black just doesn't come off.
>>
>> My SS pans don't get black stuff on them.Â* What the heck are you doing
>> to yours?
>>
>> Cindy Hamilton
>>
>
>
> just cooking.Â* sometimes with flames.

Probably too much flame

On 2/7/2021 6:38 PM, Ed Pawlowski wrote:
> On 2/7/2021 2:16 PM, Taxed and Spent wrote:
>
>>>>>
>>>>> I followed an instruction to boil some white vinegar, baking soda
>>>>> and water for about 10 minutes but that did nothing whatsoever!
>>>>>
>>>>> Does anyone have any ideas on this or should I buy large amounts of
>>>>> Goo Gone? or is GreenPan particularly susceptible to this problem,
>>>>> - I thought it was reasonably highly regarded? Or am I reading it's
>>>>> PR a bit too closely?
>>>>>
>>>> I have the same question regarding high quality stainless steel items.
>>>> I tried everything, including commercial alkali solutions and a lot of
>>>> elbow grease, but some of the black just doesn't come off.
>>>
>>> My SS pans don't get black stuff on them.Â* What the heck are you
>>> doing to yours?
>>>
>>> Cindy Hamilton
>>>
>>
>>
>> just cooking.Â* sometimes with flames.
>
> Probably too much flame

I do not have that sort of "ceramic" non-stick cookware. No problems
cleaning any of my cookware, not even the cheapest ever sort of
non-stick. I generally use stainless steel. Never had any cleaning
problems like the OP describes.

So sorry it she cannot figure out how to clean it. I wouldn't have
bought that copper "green" as seen on TV stuff in the first place.

Jill

On 2/7/2021 3:38 PM, Ed Pawlowski wrote:
> On 2/7/2021 2:16 PM, Taxed and Spent wrote:
>
>>>>>
>>>>> I followed an instruction to boil some white vinegar, baking soda
>>>>> and water for about 10 minutes but that did nothing whatsoever!
>>>>>
>>>>> Does anyone have any ideas on this or should I buy large amounts of
>>>>> Goo Gone? or is GreenPan particularly susceptible to this problem, -
>>>>> I thought it was reasonably highly regarded? Or am I reading it's PR
>>>>> a bit too closely?
>>>>>
>>>> I have the same question regarding high quality stainless steel items.
>>>> I tried everything, including commercial alkali solutions and a lot of
>>>> elbow grease, but some of the black just doesn't come off.
>>>
>>> My SS pans don't get black stuff on them.Â* What the heck are you doing
>>> to yours?
>>>
>>> Cindy Hamilton
>>>
>>
>>
>> just cooking.Â* sometimes with flames.
>
> Probably too much flame
>


not for the food.

On Sunday, February 7, 2021 at 12:39:20 PM UTC-10, Amanda Ripanykhazova wrote:
> You are right guys, these were extremely cheap: In point of fact I was given them so I dont mind a bit of experimentation.
>
> I'll leave the baking soda residue-powder on overnight and if Goo-B-Gorn and steel wool pads cant get rid of the burnt on brown stuff, I'll toss them. I just thought they were slightly expensive and reviewed relatively well.

The "reviews" are mostly paid, secret, advertising. Don't place your trust in them!

On 2/7/2021 7:01 PM, Taxed and Spent wrote:
> On 2/7/2021 3:38 PM, Ed Pawlowski wrote:
>> On 2/7/2021 2:16 PM, Taxed and Spent wrote:
>>
>>>>>>
>>>>>> I followed an instruction to boil some white vinegar, baking soda
>>>>>> and water for about 10 minutes but that did nothing whatsoever!
>>>>>>
>>>>>> Does anyone have any ideas on this or should I buy large amounts of
>>>>>> Goo Gone? or is GreenPan particularly susceptible to this problem, -
>>>>>> I thought it was reasonably highly regarded? Or am I reading it's PR
>>>>>> a bit too closely?
>>>>>>
>>>>> I have the same question regarding high quality stainless steel items.
>>>>> I tried everything, including commercial alkali solutions and a lot of
>>>>> elbow grease, but some of the black just doesn't come off.
>>>>
>>>> My SS pans don't get black stuff on them.Â* What the heck are you doing
>>>> to yours?
>>>>
>>>> Cindy Hamilton
>>>>
>>>
>>>
>>> just cooking.Â* sometimes with flames.
>>
>> Probably too much flame
>>
>
>
> not for the food.
>
Maybe not for the food but for the pan. Simple physics. Not enough oil
too much heat burns the food to the pan.

"Bruce" wrote in message ...

On Sun, 7 Feb 2021 09:55:39 -0800 (PST), Amanda Ripanykhazova
> wrote:

>I am trying to clean some GreenPan ceramic frying pans. I am having no
>luck.
>
>The brown gunge inside the pan and up the side on the surface seems bonded
>to the ceramic surface and I havent even tried to clean the underside yet!
>
>I followed an instruction to boil some white vinegar, baking soda and water
>for about 10 minutes but that did nothing whatsoever!
>
>Does anyone have any ideas on this or should I buy large amounts of Goo
>Gone? or is GreenPan particularly susceptible to this problem, - I thought
>it was reasonably highly regarded? Or am I reading it's PR a bit too
>closely?

I had this problem. Best thing I found to fix this is a firm
application of my wallet. I go buy a new one instead of being a cheap
ass.

===

Lol that is exactly what I did with my deep fat fryer recently)

On 2/7/2021 7:27 PM, Ed Pawlowski wrote:
> On 2/7/2021 7:01 PM, Taxed and Spent wrote:
>> On 2/7/2021 3:38 PM, Ed Pawlowski wrote:
>>> On 2/7/2021 2:16 PM, Taxed and Spent wrote:
>>>
>>>>>>>
>>>>>>> I followed an instruction to boil some white vinegar, baking soda
>>>>>>> and water for about 10 minutes but that did nothing whatsoever!
>>>>>>>
>>>>>>> Does anyone have any ideas on this or should I buy large amounts of
>>>>>>> Goo Gone? or is GreenPan particularly susceptible to this problem, -
>>>>>>> I thought it was reasonably highly regarded? Or am I reading it's PR
>>>>>>> a bit too closely?
>>>>>>>
>>>>>> I have the same question regarding high quality stainless steel items.
>>>>>> I tried everything, including commercial alkali solutions and a lot of
>>>>>> elbow grease, but some of the black just doesn't come off.
>>>>>
>>>>> My SS pans don't get black stuff on them.Â* What the heck are you doing
>>>>> to yours?
>>>>>
>>>>> Cindy Hamilton
>>>>>
>>>>
>>>>
>>>> just cooking.Â* sometimes with flames.
>>>
>>> Probably too much flame
>>>
>>
>>
>> not for the food.
>>
> Maybe not for the food but for the pan. Simple physics. Not enough oil
> too much heat burns the food to the pan.
>


Yes. that is why it is the bottom and the upper edge that is black. No
cooking takes place there but small amounts of oil manages to find its
way there.

Amanda Ripanykhazova wrote:
> I gave up on stainless pans years ago.
> EVERYTHING burns onto them and they are a pain to clean.

Nonsense.
You just never learned how to cook with them properly.

On 2/7/2021 2:16 PM, Taxed and Spent wrote:
> On 2/7/2021 11:09 AM, Cindy Hamilton wrote:
>> My SS pans don't get black stuff on them. What the heck are you doing
>> to yours?
>>
>> Cindy Hamilton
>>
>
>
> just cooking. sometimes with flames.

I use the copper bottom Revere Ware SS pots and pans almost exclusively.
On a gas stove with flames always.
The insides and the rim are easy to keep clean.

As far as the copper bottoms? Worthless waste of time to try to keep
nice and shiny. I wash the outside and bottoms but don't try to make
them look new. All of mine have totally black bottoms and who cares?

I you want to hang them for display, just buy a new set to hang and
never use them. Hide your real, used pans in a cabinet. lol

On 2/8/2021 6:21 AM, Gary wrote:
> On 2/7/2021 2:16 PM, Taxed and Spent wrote:
>> On 2/7/2021 11:09 AM, Cindy Hamilton wrote:
>>> My SS pans don't get black stuff on them. What the heck are you doing
>>> to yours?
>>>
>>> Cindy Hamilton
>>>
>>
>>
>> just cooking. sometimes with flames.
>
> I use the copper bottom Revere Ware SS pots and pans almost exclusively.
> On a gas stove with flames always.
> The insides and the rim are easy to keep clean.
>
> As far as the copper bottoms? Worthless waste of time to try to keep
> nice and shiny. I wash the outside and bottoms but don't try to make
> them look new. All of mine have totally black bottoms and who cares?
>
> I you want to hang them for display, just buy a new set to hang and
> never use them. Hide your real, used pans in a cabinet. lol
>
>
>

I was thinking of buying a whole extra house just for display and to
have guests over. My house is for me to live in.

On 2/7/2021 3:50 PM, Amanda Ripanykhazova wrote:
>> . I go buy a new one instead of being a cheap
>> ass.
>
> I see the manufacturers seem to agree with you: On their site they only advocate as a solution submerging in water and gently cleansing with a soapy sponge!

IMHO, a sponge is worthless for anything.
I stopped buying them 100 years ago.

"Taxed and Spent" wrote in message ...

On 2/8/2021 6:21 AM, Gary wrote:
> On 2/7/2021 2:16 PM, Taxed and Spent wrote:
>> On 2/7/2021 11:09 AM, Cindy Hamilton wrote:
>>> My SS pans don't get black stuff on them. What the heck are you doing
>>> to yours?
>>>
>>> Cindy Hamilton
>>>
>>
>>
>> just cooking. sometimes with flames.
>
> I use the copper bottom Revere Ware SS pots and pans almost exclusively.
> On a gas stove with flames always.
> The insides and the rim are easy to keep clean.
>
> As far as the copper bottoms? Worthless waste of time to try to keep
> nice and shiny. I wash the outside and bottoms but don't try to make
> them look new. All of mine have totally black bottoms and who cares?
>
> I you want to hang them for display, just buy a new set to hang and
> never use them. Hide your real, used pans in a cabinet. lol
>
>
>

I was thinking of buying a whole extra house just for display and to
have guests over. My house is for me to live in.

==

LOL

On 2/8/2021 9:26 AM, Taxed and Spent wrote:
> On 2/8/2021 6:21 AM, Gary wrote:
>> On 2/7/2021 2:16 PM, Taxed and Spent wrote:
>>> On 2/7/2021 11:09 AM, Cindy Hamilton wrote:
>>>> My SS pans don't get black stuff on them.Â* What the heck are you doing
>>>> to yours?
>>>>
>>>> Cindy Hamilton
>>>>
>>>
>>>
>>> just cooking.Â* sometimes with flames.
>>
>> I use the copper bottom Revere Ware SS pots and pans almost exclusively.
>> On a gas stove with flames always.
>> The insides and the rim are easy to keep clean.
>>
>> As far as the copper bottoms? Worthless waste of time to try to keep
>> nice and shiny. I wash the outside and bottoms but don't try to make
>> them look new. All of mine have totally black bottoms and who cares?
>>
>> I you want to hang them for display, just buy a new set to hang and
>> never use them. Hide your real, used pans in a cabinet. lol
>>
>>
>>
>
> I was thinking of buying a whole extra house just for display and to
> have guests over.Â* My house is for me to live in.
>

Similar idea. Many people "live" in the family room but entertain
guests in the formal living room.

> > I gave up on stainless pans years ago.
> > EVERYTHING burns onto them and they are a pain to clean.
> Nonsense.
> You just never learned how to cook with them properly.

Yes, I'd say that is fair comment. I am not expert enough. I do know that the burning means that the pan is getting too hot and that you can prevent burning by simply turning the heat down. But I cant gauge things like that so I thought I'd go for the various non-stick pans, which is what I am asking about here.

NOT whether I can do better by some other method, such as NOT using non-stick, eating out at friends/restaurants more etc. etc.

Unless what you are suggesting is that using non-stick constitutes 'not cooking properly'? Isn't that a bit of a 'professional' viewpoint? 'cos if so, you are right, there has to be a reason why professional chefs dont use non-stick much but that wasn't really within the terms of reference of the question.

On 2/8/2021 10:43 AM, Amanda Ripanykhazova wrote:
>
>>> I gave up on stainless pans years ago.
>>> EVERYTHING burns onto them and they are a pain to clean.
>> Nonsense.
>> You just never learned how to cook with them properly.
>
> Yes, I'd say that is fair comment. I am not expert enough. I do know that the burning means that the pan is getting too hot and that you can prevent burning by simply turning the heat down. But I cant gauge things like that so I thought I'd go for the various non-stick pans, which is what I am asking about here.
>
> NOT whether I can do better by some other method, such as NOT using non-stick, eating out at friends/restaurants more etc. etc.
>
> Unless what you are suggesting is that using non-stick constitutes 'not cooking properly'? Isn't that a bit of a 'professional' viewpoint? 'cos if so, you are right, there has to be a reason why professional chefs dont use non-stick much but that wasn't really within the terms of reference of the question.
>

Nothing wrong with using non-stick. Just learn what is best for your
needs.

I do eggs in non-stick with a little butter. Eggs slide right out and a
wipe with paper towel is all that is needed to clean the pan.

Breaded pork chops? I have a SS lined copper pan that browns them well
and evenly and goes into the oven to finish cooking.

Sear a steak? Cast iron, very hot.

Learn to deglaze a pan too. Two benefits. I makes something to pour
over the food with lots of added flavor and it cleans the pan. I use a
wood scraper. Use wine or lemon juice, scrape the fond and reduce the
wine to a tasty sauce.

On Monday, February 8, 2021 at 10:43:38 AM UTC-5, Amanda Ripanykhazova wrote:
> > > I gave up on stainless pans years ago.
> > > EVERYTHING burns onto them and they are a pain to clean.
> > Nonsense.
> > You just never learned how to cook with them properly.
> Yes, I'd say that is fair comment. I am not expert enough. I do know that the burning means that the pan is getting too hot and that you can prevent burning by simply turning the heat down. But I cant gauge things like that.

Learning to gauge things like that is part of learning to cook. Just turn the heat down.
Cooking requires less heat than you think. Medium or medium-high is usually plenty.
Except for boiling water. Then you can let 'er rip.

Cindy Hamilton

Cindy Hamilton wrote:
> On Monday, February 8, 2021 at 10:43:38 AM UTC-5, Amanda Ripanykhazova wrote:
> > > > I gave up on stainless pans years ago.
> > > > EVERYTHING burns onto them and they are a pain to clean.
> > > Nonsense.
> > > You just never learned how to cook with them properly.
> > Yes, I'd say that is fair comment. I am not expert enough. I do know that the burning means that the pan is getting too hot and that you can prevent burning by simply turning the heat down. But I cant gauge things like that.
>
> Learning to gauge things like that is part of learning to cook. Just turn the heat down.
> Cooking requires less heat than you think. Medium or medium-high is usually plenty.
> Except for boiling water. Then you can let 'er rip.


Why am I beginning to think that Amanda R. is a troll, lol...???

Or maybe it is Julie's new "stealth" moniker...

--
Best
Greg

Amanda Ripanykhazova > writes:

> I am trying to clean some GreenPan ceramic frying pans. I am having no luck.
>
> The brown gunge inside the pan and up the side on the surface seems
> bonded to the ceramic surface and I havent even tried to clean the
> underside yet!
>
> I followed an instruction to boil some white vinegar, baking soda and
> water for about 10 minutes but that did nothing whatsoever!
>
> Does anyone have any ideas on this or should I buy large amounts of
> Goo Gone? or is GreenPan particularly susceptible to this problem, -
> I thought it was reasonably highly regarded? Or am I reading it's PR a
> bit too closely?

I had the very same experience with those very same pans. I found them
at Marshall's (a closeout store). Ultimately, I bought them because they
touted a natural nonstick surface. They were about as sticky as a steel
pan with no oil. Talk about ruining eggs.

They went into the trash can not long after buying them. They were
inexpensive so... I learned my lesson.

--
Daniel
Visit me at: gopher://gcpp.world

On Mon, 8 Feb 2021 10:43:29 -0500, Ed Pawlowski > wrote:

>On 2/8/2021 9:26 AM, Taxed and Spent wrote:
>> On 2/8/2021 6:21 AM, Gary wrote:
>>> On 2/7/2021 2:16 PM, Taxed and Spent wrote:
>>>> On 2/7/2021 11:09 AM, Cindy Hamilton wrote:
>>>>> My SS pans don't get black stuff on them.Â* What the heck are you doing
>>>>> to yours?
>>>>>
>>>>> Cindy Hamilton
>>>>>
>>>>
>>>>
>>>> just cooking.Â* sometimes with flames.
>>>
>>> I use the copper bottom Revere Ware SS pots and pans almost exclusively.
>>> On a gas stove with flames always.
>>> The insides and the rim are easy to keep clean.
>>>
>>> As far as the copper bottoms? Worthless waste of time to try to keep
>>> nice and shiny. I wash the outside and bottoms but don't try to make
>>> them look new. All of mine have totally black bottoms and who cares?
>>>
>>> I you want to hang them for display, just buy a new set to hang and
>>> never use them. Hide your real, used pans in a cabinet. lol
>>>
>>>
>>>
>>
>> I was thinking of buying a whole extra house just for display and to
>> have guests over.Â* My house is for me to live in.
>>
>
>Similar idea. Many people "live" in the family room but entertain
>guests in the formal living room.

That's so old fashioned. I demand that it stops.

--
The real Bruce posts with NewsgroupDirect (see headers).

On Mon, 8 Feb 2021 09:30:08 -0500, Gary > wrote:

>On 2/7/2021 3:50 PM, Amanda Ripanykhazova wrote:
>>> . I go buy a new one instead of being a cheap
>>> ass.
>>
>> I see the manufacturers seem to agree with you: On their site they only advocate as a solution submerging in water and gently cleansing with a soapy sponge!
>
>IMHO, a sponge is worthless for anything.
>I stopped buying them 100 years ago.

Think of all the money you saved. You can buy a cheeseburger!

--
The real Bruce posts with NewsgroupDirect (see headers).

On 2/8/2021 7:43 AM, Ed Pawlowski wrote:
> On 2/8/2021 9:26 AM, Taxed and Spent wrote:
>> On 2/8/2021 6:21 AM, Gary wrote:
>>> On 2/7/2021 2:16 PM, Taxed and Spent wrote:
>>>> On 2/7/2021 11:09 AM, Cindy Hamilton wrote:
>>>>> My SS pans don't get black stuff on them.Â* What the heck are you doing
>>>>> to yours?
>>>>>
>>>>> Cindy Hamilton
>>>>>
>>>>
>>>>
>>>> just cooking.Â* sometimes with flames.
>>>
>>> I use the copper bottom Revere Ware SS pots and pans almost exclusively.
>>> On a gas stove with flames always.
>>> The insides and the rim are easy to keep clean.
>>>
>>> As far as the copper bottoms? Worthless waste of time to try to keep
>>> nice and shiny. I wash the outside and bottoms but don't try to make
>>> them look new. All of mine have totally black bottoms and who cares?
>>>
>>> I you want to hang them for display, just buy a new set to hang and
>>> never use them. Hide your real, used pans in a cabinet. lol
>>>
>>>
>>>
>>
>> I was thinking of buying a whole extra house just for display and to
>> have guests over.Â* My house is for me to live in.
>>
>
> Similar idea. Many people "live" in the family room but entertain
> guests in the formal living room.
>


well golly gee!

Gary > writes:

> Amanda Ripanykhazova wrote:
>> I gave up on stainless pans years ago.
>> EVERYTHING burns onto them and they are a pain to clean.
>
> Nonsense.
> You just never learned how to cook with them properly.

Me too.

--
Daniel
Visit me at: gopher://gcpp.world

On 2/9/2021 2:55 AM, Daniel wrote:
> Gary > writes:
>
>> Amanda Ripanykhazova wrote:
>>> I gave up on stainless pans years ago.
>>> EVERYTHING burns onto them and they are a pain to clean.
>>
>> Nonsense.
>> You just never learned how to cook with them properly.
>
> Me too.

Here's a good tip I learned years ago and it really does work.
Never add oil or butter to a cold stainless steel pan.
Heat the pan up first. The heat expands the steel a bit and closes up
the microscopic pores. Makes SS more like a non-stick pan.

On 2/8/2021 10:43 AM, Ed Pawlowski wrote:
> Similar idea. Many people "live" in the family room but entertain
> guests in the formal living room.

Still common too. That's the way it was when I was growing up. Us kids
were never allowed in the living room, library, or dining room. I
resented that too.

All 3 rooms were kept neat and perfect and only for show. Only when
guests came did they use them.

No TV in the formal living rooms either, then and now.

On 2/8/2021 11:52 AM, GM wrote:
> Cindy Hamilton wrote:
>> On Monday, February 8, 2021 at 10:43:38 AM UTC-5, Amanda Ripanykhazova wrote:
>>>>> I gave up on stainless pans years ago.
>>>>> EVERYTHING burns onto them and they are a pain to clean.
>>>> Nonsense.
>>>> You just never learned how to cook with them properly.
>>> Yes, I'd say that is fair comment. I am not expert enough. I do know that the burning means that the pan is getting too hot and that you can prevent burning by simply turning the heat down. But I cant gauge things like that.
>>
>> Learning to gauge things like that is part of learning to cook. Just turn the heat down.
>> Cooking requires less heat than you think. Medium or medium-high is usually plenty.
>> Except for boiling water. Then you can let 'er rip.
>
>
> Why am I beginning to think that Amanda R. is a troll, lol...???
>
> Or maybe it is Julie's new "stealth" moniker...
>
Did you not hear about Julie and why she's left here, Greg?
She just finally earned her PhD in Psychology.

All these years, she used RFC as a study group for her dissertation.
It was all a fake personna. She pretended to be an older woman that had
many health problems and couldn't eat much of anything.

She documented all of our responses all these years. LOL

She's actually 31 years old now and a hot looking babe.
Never married and Angela is her cat.
(She even likes McDonald's burgers occasionally) Too funny!

Good one, Julie and congrats on your degree.