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?





--
Jennifer Lopez Lingerie *plus* Gourmet Goodies
www.cafepress.com/dwacon

On Sun 13 Nov 2005 05:35:24p, Thus Spake Zarathustra, or was it dwãçôn?

> 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?

Try Barkeeper's Friend or Cameo Stainless Steel Polish. It will do a much
better job than Billo Pads.

--
Wayne Boatwright *¿*
_____________________________________________

A chicken in every pot is a *LOT* of chicken!

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?
>
It's not clear to me what you did that made such a problem. Usually,
residue in a stainless steel pan from eggs and onions would be a simple
matter to soak for a little while and then clean with one of those
Scotch pad things.

At any rate, spotting/staining is nothing to worry about.

I am not a fan of teflon, but I do use a non-stick pan specifically for
eggs (fried, scrambled, and omelets). At the moderate heats used and
with plastic/wood/silicon utensils a cheap 8" or 9" nonstick pan lasts
for years without any problems. -aem

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 rarely use teflon. I have 3 cast iron skillets and leave them on top
of the stove, and none of them stick. Why does it matter if the pan is
spotted?

Harriet & critters

On 13 Nov 2005 18:28:39 -0800, "aem" > wrote:

>It's not clear to me what you did that made such a problem. Usually,
>residue in a stainless steel pan from eggs and onions would be a simple
>matter to soak for a little while and then clean with one of those
>Scotch pad things.

Anyone here know about a spray product called PAM? Wonderful
stuff and I can't believe I am the only person that uses it.

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.

I don't use steel wool pads on my stainless steel pots & pans. You will
need to adjust your cooking methods for using stainless steel if you've
been used to non-stick. Proper deglazing takes care of any stickies on
ss fry pans. If something sticks, scorches, or burns on stainless steel,
sprinkle a generous layer of baking soda into the pan, add enough water
to cover the baking soda by about 1/4" or a little more, bring to a boil
and let soak for 10 min or so. The burnt residue will lift right off.
>
> 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.
>
I do not put ss pot & pans in the dishwasher because of the spotting
issue. Staining as in slight discolouration is normal and can be
removed using a stainless steel cleaner.

> Should I worry or ignore it?
>
> Maybe I should dig out the old blackened cast iron pan I inherited from dad?
>

A well seasoned cast iron fry pan is essential in any kitchen, IMO.
>
>
>
>

mequeenbe.nospam wrote:

> 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 rarely use teflon. I have 3 cast iron skillets and leave them on top
> of the stove, and none of them stick. Why does it matter if the pan is
> spotted?

I suspect this is a personal choice. To me spotting represents residue
from some other source and I simply don't like it. My pots & pans are
out where they can be seen by all who enter my kitchen. To me, spotted
pans would give the impression I'm a lazy homemaker something quite far
from the truth. It takes very little effort to keep stainless steel
pots & pans spot free and shiney. If the spots don't matter to you by
all means cook with spotted pots.
>
> Harriet & critters
>

Ward Abbott wrote:

> On 13 Nov 2005 18:28:39 -0800, "aem" > wrote:
>
>
>>It's not clear to me what you did that made such a problem. Usually,
>>residue in a stainless steel pan from eggs and onions would be a simple
>>matter to soak for a little while and then clean with one of those
>>Scotch pad things.
>
>
> Anyone here know about a spray product called PAM? Wonderful
> stuff and I can't believe I am the only person that uses it.
>
>
PAM is an aerosol spray - bad for the environment - can't recycle the
container - that contains isobutane & propane. I don't know about you
but I would prefer not ingest either of these. A healthier choice for
you and the environment is a *health mist sprayer* that you fill to the
level with your favourite oil then pump it up and spray. I generally
have an extra light olive oil in my sprayer but you could use any oil
you choose. Oh and it is a lot cheaper than PAM too.

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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"Ward Abbott" > wrote in message
...

> On 13 Nov 2005 18:28:39 -0800, "aem" > wrote:
>
>>It's not clear to me what you did that made such a problem. Usually,
>>residue in a stainless steel pan from eggs and onions would be a simple
>>matter to soak for a little while and then clean with one of those
>>Scotch pad things.

Dunneaux... put in a little extravirgin to do the onion, then added the
eggs, cheese and pico de gallo... and it all came out fine...


> Anyone here know about a spray product called PAM? Wonderful
> stuff and I can't believe I am the only person that uses it.


I use the Olive Oil spray, not Pam.



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