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Help save my pot!
After a bout of anesthesia, I was instructed not to drive or operate
heavy machinery, or make important business decisions for 24 hrs. Unfortunately, there was nothing about turning on the heat under a pot of fig jam. Only when the scorched smell reached a point that made me think of a smoldering cat did I check the stove. This is a Le Cruset enameled cast iron pot. I let it cool, scooped out the "fruit" to find a sturdy black-brown crust on the bottom. I poured in some water and let that boil for a bit, but this has done very little to loosen the crust. What do I do now? Barb -- do I get any slack for being drugged instead of purely stupid? |
On Sat, 27 Nov 2004 15:37:24 GMT, Frogleg > wrote:
>After a bout of anesthesia, I was instructed not to drive or operate >heavy machinery, or make important business decisions for 24 hrs. >Unfortunately, there was nothing about turning on the heat under a pot >of fig jam. Only when the scorched smell reached a point that made me >think of a smoldering cat did I check the stove. > >This is a Le Cruset enameled cast iron pot. I let it cool, scooped out >the "fruit" to find a sturdy black-brown crust on the bottom. I poured >in some water and let that boil for a bit, but this has done very >little to loosen the crust. What do I do now? Barb -- do I get any >slack for being drugged instead of purely stupid? I have had success removing blackened food residue from an iron wok with the boiling water bit you mention, but also with white vinegar (the basic cheap stuff) mixed with the water. Leave it stand warm for a few hours. The fumes are a bit much, so ventilate well. You will not avoid all of the elbow grease part. Restaurant supply places will have useful tools for pot scrubbing. This will remove all of the seasoning from the metal, so plan on reapplying that afterwards. Happy trails, Gary (net.yogi.bear) ------------------------------------------------ at the 51st percentile of ursine intelligence Gary D. Schwartz, Needham, MA, USA Please reply to: garyDOTschwartzATpoboxDOTcom |
On Sat, 27 Nov 2004 15:37:24 GMT, Frogleg > wrote:
>After a bout of anesthesia, I was instructed not to drive or operate >heavy machinery, or make important business decisions for 24 hrs. >Unfortunately, there was nothing about turning on the heat under a pot >of fig jam. Only when the scorched smell reached a point that made me >think of a smoldering cat did I check the stove. > >This is a Le Cruset enameled cast iron pot. I let it cool, scooped out >the "fruit" to find a sturdy black-brown crust on the bottom. I poured >in some water and let that boil for a bit, but this has done very >little to loosen the crust. What do I do now? Barb -- do I get any >slack for being drugged instead of purely stupid? I have had success removing blackened food residue from an iron wok with the boiling water bit you mention, but also with white vinegar (the basic cheap stuff) mixed with the water. Leave it stand warm for a few hours. The fumes are a bit much, so ventilate well. You will not avoid all of the elbow grease part. Restaurant supply places will have useful tools for pot scrubbing. This will remove all of the seasoning from the metal, so plan on reapplying that afterwards. Happy trails, Gary (net.yogi.bear) ------------------------------------------------ at the 51st percentile of ursine intelligence Gary D. Schwartz, Needham, MA, USA Please reply to: garyDOTschwartzATpoboxDOTcom |
"Frogleg" > wrote in message ... > After a bout of anesthesia, I was instructed not to drive or operate > heavy machinery, or make important business decisions for 24 hrs. > Unfortunately, there was nothing about turning on the heat under a pot > of fig jam. Only when the scorched smell reached a point that made me > think of a smoldering cat did I check the stove. > > This is a Le Cruset enameled cast iron pot. I let it cool, scooped out > the "fruit" to find a sturdy black-brown crust on the bottom. I poured > in some water and let that boil for a bit, but this has done very > little to loosen the crust. What do I do now? Barb -- do I get any > slack for being drugged instead of purely stupid? Hey Frogleg- Haven't chatted with you for a long time. Hope you're feeling better. I have sometimes a poor memory, leading to burnt on food!! I also have pretty good success with biological washing powder (Laundry detergent). I use 1 tablet (I guess a good tablespoonful), warm water to about a couple of inches and leave overnight. pat |
Been there, nearly all my cookware is LeCreuset. Only it was with a batch
of Strawberry Pear Butter. The important thing is no abrasive cleaners. You will risk damaging the enamel. LeCreuset and Chef's Catalog sell a cleaner just for the cookware but you may not be in an area where it's readily available. I remember what I did for the Pear Butter is just let it soak in the sink for 24 hours and then gave it a good scrub with a really soft scrubber sponge. There's a reason this cookware has a 101 year waranty. It's not the end of the world for it. :) -- Peace and Love, Toni ^_^ The truth is out there. Trust no one. Deny everything. "Frogleg" > wrote in message ... (snip) > > This is a Le Cruset enameled cast iron pot. I let it cool, scooped out > the "fruit" to find a sturdy black-brown crust on the bottom. I poured > in some water and let that boil for a bit, but this has done very > little to loosen the crust. What do I do now? Barb -- do I get any > slack for being drugged instead of purely stupid? |
Frogleg wrote:
> After a bout of anesthesia, I was instructed not to drive or operate > heavy machinery, or make important business decisions for 24 hrs. > Unfortunately, there was nothing about turning on the heat under a pot > of fig jam. Only when the scorched smell reached a point that made me > think of a smoldering cat did I check the stove. > > This is a Le Cruset enameled cast iron pot. I let it cool, scooped out > the "fruit" to find a sturdy black-brown crust on the bottom. I poured > in some water and let that boil for a bit, but this has done very > little to loosen the crust. What do I do now? Barb -- do I get any > slack for being drugged instead of purely stupid? Clean it out the best you can easily (you've done that already), the rinse it out one more time, and add enough warm water to cover the burnt stuff. Add a tablespoon of Red Devil lye. Let it soak for a few hours and the stuff will scrape out easily. Lye is not very good for earthenware, it will etch the glaze. I ruined a crockpot that way by making soap in it. I don't think it will hurt the enamel, but I thought I should mention it. Lye works great for cleaning burnt food out of stainless steel cookware. Don't ask me how I know. Best regards, Bob |
Try baking soda. Put about two inches of water in it, add a cup of baking
soda, and let it soak all night. It should be a bit softer in the morning. "Frogleg" > wrote in message ... > After a bout of anesthesia, I was instructed not to drive or operate > heavy machinery, or make important business decisions for 24 hrs. > Unfortunately, there was nothing about turning on the heat under a pot > of fig jam. Only when the scorched smell reached a point that made me > think of a smoldering cat did I check the stove. > > This is a Le Cruset enameled cast iron pot. I let it cool, scooped out > the "fruit" to find a sturdy black-brown crust on the bottom. I poured > in some water and let that boil for a bit, but this has done very > little to loosen the crust. What do I do now? Barb -- do I get any > slack for being drugged instead of purely stupid? |
Try baking soda. Put about two inches of water in it, add a cup of baking
soda, and let it soak all night. It should be a bit softer in the morning. "Frogleg" > wrote in message ... > After a bout of anesthesia, I was instructed not to drive or operate > heavy machinery, or make important business decisions for 24 hrs. > Unfortunately, there was nothing about turning on the heat under a pot > of fig jam. Only when the scorched smell reached a point that made me > think of a smoldering cat did I check the stove. > > This is a Le Cruset enameled cast iron pot. I let it cool, scooped out > the "fruit" to find a sturdy black-brown crust on the bottom. I poured > in some water and let that boil for a bit, but this has done very > little to loosen the crust. What do I do now? Barb -- do I get any > slack for being drugged instead of purely stupid? |
I have had great success on just about everything using Dawn Power
Dissolver after reading about it several months ago on this group. I have even used it to clean the baked on gunk on the glass of our oven door. It had beed at least 10 years since we had been able to see through it. Just check to make sure it is safe for enamel and let it soak for 20 or 30 minutes before wiping out. It may take several applications but I have found the results amazing on everything I have tried it on. It can be found in just about every grocery store. Bruce On Sat, 27 Nov 2004 15:37:24 GMT, Frogleg > wrote: >After a bout of anesthesia, I was instructed not to drive or operate >heavy machinery, or make important business decisions for 24 hrs. >Unfortunately, there was nothing about turning on the heat under a pot >of fig jam. Only when the scorched smell reached a point that made me >think of a smoldering cat did I check the stove. > >This is a Le Cruset enameled cast iron pot. I let it cool, scooped out >the "fruit" to find a sturdy black-brown crust on the bottom. I poured >in some water and let that boil for a bit, but this has done very >little to loosen the crust. What do I do now? Barb -- do I get any >slack for being drugged instead of purely stupid? |
I have had great success on just about everything using Dawn Power
Dissolver after reading about it several months ago on this group. I have even used it to clean the baked on gunk on the glass of our oven door. It had beed at least 10 years since we had been able to see through it. Just check to make sure it is safe for enamel and let it soak for 20 or 30 minutes before wiping out. It may take several applications but I have found the results amazing on everything I have tried it on. It can be found in just about every grocery store. Bruce On Sat, 27 Nov 2004 15:37:24 GMT, Frogleg > wrote: >After a bout of anesthesia, I was instructed not to drive or operate >heavy machinery, or make important business decisions for 24 hrs. >Unfortunately, there was nothing about turning on the heat under a pot >of fig jam. Only when the scorched smell reached a point that made me >think of a smoldering cat did I check the stove. > >This is a Le Cruset enameled cast iron pot. I let it cool, scooped out >the "fruit" to find a sturdy black-brown crust on the bottom. I poured >in some water and let that boil for a bit, but this has done very >little to loosen the crust. What do I do now? Barb -- do I get any >slack for being drugged instead of purely stupid? |
Thanks to all. I'm going to start gently first with the baking soda,
Micheline That I got some of. Dawn Power Dissolver sounds like a good thing to try, Bruce, but perhaps not on this pot until I get the crust removed. Vinegar will follow baking soda (separate trial, Gary --- I don't want a science fair volcano). Laundry detergent, LeRoy? Check. Soft scrubbing? Thanks, Toni. (right now I'm prying bits out with a wooden spatula). I will put lye in the 'last resort' category, Bob. I haven't had any of that around since I was into paint-stripping. It actually looks as if water and time *might* do the job eventually, but I'd like to get the pot cleaned and put away before the 20-teens. Will report on progress. And again, thanks. PS I'd already made one successful batch of jam, so this wasn't a complete disaster. :-) |
Frogleg wrote:
> It actually looks as if water and time *might* do the job eventually, > but I'd like to get the pot cleaned and put away before the 20-teens. Then either use oven cleaner (the cold oven kind) or the lye recommended. Otherwise it's going to take a while before you can dissolve the sugars off the surface. B/ |
Frogleg wrote:
> It actually looks as if water and time *might* do the job eventually, > but I'd like to get the pot cleaned and put away before the 20-teens. Then either use oven cleaner (the cold oven kind) or the lye recommended. Otherwise it's going to take a while before you can dissolve the sugars off the surface. B/ |
il Sun, 28 Nov 2004 16:03:15 GMT, Frogleg ha scritto:
[snip] > It actually looks as if water and time *might* do the job eventually, > but I'd like to get the pot cleaned and put away before the 20-teens. > Will report on progress. And again, thanks. > > PS I'd already made one successful batch of jam, so this wasn't a > complete disaster. :-) Personally I'd go for an angle grinder! :-) But since I'm one of those people who foolishly filled an overheated copper plated burnt pot with cold water and watched as all the copper violently flaked off in disgust, maybe you should take my advice with a grain of salt. If in doubt, email the manufacturers... -- Cheers, Loki [ Brevity is the soul of wit. W.Shakespeare ] |
"Frogleg" > wrote in message ... I will put lye in the 'last resort' category, Bob. I > haven't had any of that around since I was into paint-stripping. Before you try lye, try putting bleach into water and boiling for a while. We don't know why it works, but it has not failed for me so far and has not damaged any type of pot. |
"Frogleg" > wrote in message ... I will put lye in the 'last resort' category, Bob. I > haven't had any of that around since I was into paint-stripping. Before you try lye, try putting bleach into water and boiling for a while. We don't know why it works, but it has not failed for me so far and has not damaged any type of pot. |
Brian Mailman wrote:
> Frogleg wrote: > >> It actually looks as if water and time *might* do the job eventually, >> but I'd like to get the pot cleaned and put away before the 20-teens. > > > Then either use oven cleaner (the cold oven kind) or the lye > recommended. Otherwise it's going to take a while before you can > dissolve the sugars off the surface. > > B/ ditto on the oven cleaner and it works better if the pan is warmed a tad then spray heavy and cover for 2-3 hrs. -- http://www.kencofish.com Ken Arnold, 401-781-9642 cell 401-225-0556 Importer/Exporter of Goldfish,Koi,rare Predators Shipping to legal states/countries only! Permalon liners, Oase & Supreme Pondmaster pumps $9.95 internet access https://sub.copper.net/promo/5339894.asp Please Note: No trees or animals were harmed in the sending of this contaminant free message We do concede that a signicant number of electrons may have been inconvenienced ;) |
Brian Mailman wrote:
> Frogleg wrote: > >> It actually looks as if water and time *might* do the job eventually, >> but I'd like to get the pot cleaned and put away before the 20-teens. > > > Then either use oven cleaner (the cold oven kind) or the lye > recommended. Otherwise it's going to take a while before you can > dissolve the sugars off the surface. > > B/ ditto on the oven cleaner and it works better if the pan is warmed a tad then spray heavy and cover for 2-3 hrs. -- http://www.kencofish.com Ken Arnold, 401-781-9642 cell 401-225-0556 Importer/Exporter of Goldfish,Koi,rare Predators Shipping to legal states/countries only! Permalon liners, Oase & Supreme Pondmaster pumps $9.95 internet access https://sub.copper.net/promo/5339894.asp Please Note: No trees or animals were harmed in the sending of this contaminant free message We do concede that a signicant number of electrons may have been inconvenienced ;) |
In article >, Frogleg
> wrote: > After a bout of anesthesia, I was instructed not to drive or operate > heavy machinery, or make important business decisions for 24 hrs. > Unfortunately, there was nothing about turning on the heat under a pot > of fig jam. Only when the scorched smell reached a point that made me > think of a smoldering cat did I check the stove. > > This is a Le Cruset enameled cast iron pot. I let it cool, scooped out > the "fruit" to find a sturdy black-brown crust on the bottom. I poured > in some water and let that boil for a bit, but this has done very > little to loosen the crust. What do I do now? Barb -- do I get any > slack for being drugged instead of purely stupid? Hey, it's Monday and I just checked r.f.p. I'd chew you a new one if I hadn't had similar experiences in my life. It happens. Haven't looked at the other responses, but I'm guessing that someone has already told you to wet the crust and pour on a thick layer of baking soda, let it sit overnight, add water in the morning and cook it a bit. Most of it should come out (IME). Careful with what you use to scour. Don't want to scratch that enamel if you can help it. You have my deepest sympathy. I can't cook Apricot Butter without a timer next to me wherever I go. It helps. -- -Barb, <www.jamlady.eboard.com> Updated 11-28-04; Sam I Am! birthday telling. |
In article >, Frogleg
> wrote: > After a bout of anesthesia, I was instructed not to drive or operate > heavy machinery, or make important business decisions for 24 hrs. > Unfortunately, there was nothing about turning on the heat under a pot > of fig jam. Only when the scorched smell reached a point that made me > think of a smoldering cat did I check the stove. > > This is a Le Cruset enameled cast iron pot. I let it cool, scooped out > the "fruit" to find a sturdy black-brown crust on the bottom. I poured > in some water and let that boil for a bit, but this has done very > little to loosen the crust. What do I do now? Barb -- do I get any > slack for being drugged instead of purely stupid? Hey, it's Monday and I just checked r.f.p. I'd chew you a new one if I hadn't had similar experiences in my life. It happens. Haven't looked at the other responses, but I'm guessing that someone has already told you to wet the crust and pour on a thick layer of baking soda, let it sit overnight, add water in the morning and cook it a bit. Most of it should come out (IME). Careful with what you use to scour. Don't want to scratch that enamel if you can help it. You have my deepest sympathy. I can't cook Apricot Butter without a timer next to me wherever I go. It helps. -- -Barb, <www.jamlady.eboard.com> Updated 11-28-04; Sam I Am! birthday telling. |
"Micheline Golden" > wrote in message news:kffqd.475833$D%.397358@attbi_s51... > Try baking soda. Put about two inches of water in it, add a cup of baking > soda, and let it soak all night. It should be a bit softer in the morning. Better still, add the baking soda and then enough water so that it's a little more runny than paste. Bring to a boil and let cool. The burned stuff can be almost all rinsed away like magic. This method has never failed me no matter how much junk is stock to the pot. Sometimes you have to repeat 2 or 3 times, but you'll never have to scrub hard. -- See my webpage: http://mysite.verizon.net/juliebove/index.htm |
On Mon, 29 Nov 2004 17:22:55 -0600, Melba's Jammin'
> wrote: >In article >, Frogleg > wrote: >> This is a Le Cruset enameled cast iron pot. I let it cool, scooped out >> the "fruit" to find a sturdy black-brown crust on the bottom. I poured >> in some water and let that boil for a bit, but this has done very >> little to loosen the crust. What do I do now? Barb -- do I get any >> slack for being drugged instead of purely stupid? > >Hey, it's Monday and I just checked r.f.p. I'd chew you a new one if I >hadn't had similar experiences in my life. It happens. Haven't looked >at the other responses, but I'm guessing that someone has already told >you to wet the crust and pour on a thick layer of baking soda, let it >sit overnight, add water in the morning and cook it a bit. Most of it >should come out (IME). Careful with what you use to scour. Don't want >to scratch that enamel if you can help it. You have my deepest >sympathy. I can't cook Apricot Butter without a timer next to me >wherever I go. It helps. Progress report to all: as I said, I decided to start with the mildest solution. After soaking and boiling with water (little improvement), I added a generous amount of baking soda, let soak overnight, and then brought to a boil for a few minutes. When it cooled, I began poking at it with a wooden spatula. And the crust gave up! Unfortunately, so did a small (3/8") chip of the top layer of enamel. It's not down to metal in that spot, but to a second enamel/ceramic layer. Still, a good deal better than I could have expected. I soaked further with plain ol' water and Dawn and washed, and it seems pretty OK now. Will use some bleach to pretty it up when I get a round tuit. Thanks for all the suggestions and immediate leaps to help. |
On Mon, 29 Nov 2004 17:22:55 -0600, Melba's Jammin'
> wrote: >In article >, Frogleg > wrote: >> This is a Le Cruset enameled cast iron pot. I let it cool, scooped out >> the "fruit" to find a sturdy black-brown crust on the bottom. I poured >> in some water and let that boil for a bit, but this has done very >> little to loosen the crust. What do I do now? Barb -- do I get any >> slack for being drugged instead of purely stupid? > >Hey, it's Monday and I just checked r.f.p. I'd chew you a new one if I >hadn't had similar experiences in my life. It happens. Haven't looked >at the other responses, but I'm guessing that someone has already told >you to wet the crust and pour on a thick layer of baking soda, let it >sit overnight, add water in the morning and cook it a bit. Most of it >should come out (IME). Careful with what you use to scour. Don't want >to scratch that enamel if you can help it. You have my deepest >sympathy. I can't cook Apricot Butter without a timer next to me >wherever I go. It helps. Progress report to all: as I said, I decided to start with the mildest solution. After soaking and boiling with water (little improvement), I added a generous amount of baking soda, let soak overnight, and then brought to a boil for a few minutes. When it cooled, I began poking at it with a wooden spatula. And the crust gave up! Unfortunately, so did a small (3/8") chip of the top layer of enamel. It's not down to metal in that spot, but to a second enamel/ceramic layer. Still, a good deal better than I could have expected. I soaked further with plain ol' water and Dawn and washed, and it seems pretty OK now. Will use some bleach to pretty it up when I get a round tuit. Thanks for all the suggestions and immediate leaps to help. |
Hurrah - those Creuset pots are precious! (and expensive). Glad yours is
nearly good as new. pat "Frogleg" > wrote in message ... > On Mon, 29 Nov 2004 17:22:55 -0600, Melba's Jammin' > > wrote: > >>In article >, Frogleg > wrote: > >>> This is a Le Cruset enameled cast iron pot. I let it cool, scooped out >>> the "fruit" to find a sturdy black-brown crust on the bottom. I poured >>> in some water and let that boil for a bit, but this has done very >>> little to loosen the crust. What do I do now? Barb -- do I get any >>> slack for being drugged instead of purely stupid? >> >>Hey, it's Monday and I just checked r.f.p. I'd chew you a new one if I >>hadn't had similar experiences in my life. It happens. Haven't looked >>at the other responses, but I'm guessing that someone has already told >>you to wet the crust and pour on a thick layer of baking soda, let it >>sit overnight, add water in the morning and cook it a bit. Most of it >>should come out (IME). Careful with what you use to scour. Don't want >>to scratch that enamel if you can help it. You have my deepest >>sympathy. I can't cook Apricot Butter without a timer next to me >>wherever I go. It helps. > > Progress report to all: as I said, I decided to start with the mildest > solution. After soaking and boiling with water (little improvement), I > added a generous amount of baking soda, let soak overnight, and then > brought to a boil for a few minutes. When it cooled, I began poking at > it with a wooden spatula. And the crust gave up! Unfortunately, so did > a small (3/8") chip of the top layer of enamel. It's not down to metal > in that spot, but to a second enamel/ceramic layer. Still, a good deal > better than I could have expected. > > I soaked further with plain ol' water and Dawn and washed, and it > seems pretty OK now. Will use some bleach to pretty it up when I get a > round tuit. Thanks for all the suggestions and immediate leaps to > help. > |
Frogleg > wrote in
: > On Mon, 29 Nov 2004 17:22:55 -0600, Melba's Jammin' > > wrote: > >>In article >, Frogleg > wrote: > >>> This is a Le Cruset enameled cast iron pot. I let it cool, scooped out >>> the "fruit" to find a sturdy black-brown crust on the bottom. I poured >>> in some water and let that boil for a bit, but this has done very >>> little to loosen the crust. What do I do now? Barb -- do I get any >>> slack for being drugged instead of purely stupid? >> >>Hey, it's Monday and I just checked r.f.p. I'd chew you a new one if I >>hadn't had similar experiences in my life. It happens. Haven't looked >>at the other responses, but I'm guessing that someone has already told >>you to wet the crust and pour on a thick layer of baking soda, let it >>sit overnight, add water in the morning and cook it a bit. Most of it >>should come out (IME). Careful with what you use to scour. Don't want >>to scratch that enamel if you can help it. You have my deepest >>sympathy. I can't cook Apricot Butter without a timer next to me >>wherever I go. It helps. > > Progress report to all: as I said, I decided to start with the mildest > solution. After soaking and boiling with water (little improvement), I > added a generous amount of baking soda, let soak overnight, and then > brought to a boil for a few minutes. When it cooled, I began poking at > it with a wooden spatula. And the crust gave up! Unfortunately, so did > a small (3/8") chip of the top layer of enamel. It's not down to metal > in that spot, but to a second enamel/ceramic layer. Still, a good deal > better than I could have expected. > > I soaked further with plain ol' water and Dawn and washed, and it > seems pretty OK now. Will use some bleach to pretty it up when I get a > round tuit. Thanks for all the suggestions and immediate leaps to > help. This may have already been suggested (I don't feel like looking up the whole thread), but if you have this happen in the future use oven cleaner. It will not damage the porcelain enamel of your Le Creuset, and one or more applications will definitely rid you of the burnt crust. Cheers! -- Wayne in Phoenix *If there's a nit to pick, some nitwit will pick it. *A mind is a terrible thing to lose. |
Frogleg > wrote in
: > On Mon, 29 Nov 2004 17:22:55 -0600, Melba's Jammin' > > wrote: > >>In article >, Frogleg > wrote: > >>> This is a Le Cruset enameled cast iron pot. I let it cool, scooped out >>> the "fruit" to find a sturdy black-brown crust on the bottom. I poured >>> in some water and let that boil for a bit, but this has done very >>> little to loosen the crust. What do I do now? Barb -- do I get any >>> slack for being drugged instead of purely stupid? >> >>Hey, it's Monday and I just checked r.f.p. I'd chew you a new one if I >>hadn't had similar experiences in my life. It happens. Haven't looked >>at the other responses, but I'm guessing that someone has already told >>you to wet the crust and pour on a thick layer of baking soda, let it >>sit overnight, add water in the morning and cook it a bit. Most of it >>should come out (IME). Careful with what you use to scour. Don't want >>to scratch that enamel if you can help it. You have my deepest >>sympathy. I can't cook Apricot Butter without a timer next to me >>wherever I go. It helps. > > Progress report to all: as I said, I decided to start with the mildest > solution. After soaking and boiling with water (little improvement), I > added a generous amount of baking soda, let soak overnight, and then > brought to a boil for a few minutes. When it cooled, I began poking at > it with a wooden spatula. And the crust gave up! Unfortunately, so did > a small (3/8") chip of the top layer of enamel. It's not down to metal > in that spot, but to a second enamel/ceramic layer. Still, a good deal > better than I could have expected. > > I soaked further with plain ol' water and Dawn and washed, and it > seems pretty OK now. Will use some bleach to pretty it up when I get a > round tuit. Thanks for all the suggestions and immediate leaps to > help. This may have already been suggested (I don't feel like looking up the whole thread), but if you have this happen in the future use oven cleaner. It will not damage the porcelain enamel of your Le Creuset, and one or more applications will definitely rid you of the burnt crust. Cheers! -- Wayne in Phoenix *If there's a nit to pick, some nitwit will pick it. *A mind is a terrible thing to lose. |
In article >, Frogleg
> wrote: > Progress report to all: as I said, I decided to start with the mildest > solution. After soaking and boiling with water (little improvement), I > added a generous amount of baking soda, let soak overnight, and then > brought to a boil for a few minutes. When it cooled, I began poking at > it with a wooden spatula. And the crust gave up! Unfortunately, so did > a small (3/8") chip of the top layer of enamel. ;-0( your pot now has 'character' and proof of usage. thanks for the follow up -- -Barb, <www.jamlady.eboard.com> Updated 11-29-04; Sam I Am! birthday telling; Thanksgiving 2004; Fanfare, Maestro, please. "Are we going to measure or are we going to cook?" -Food writer Mimi Sheraton |
In article >, Frogleg
> wrote: > Progress report to all: as I said, I decided to start with the mildest > solution. After soaking and boiling with water (little improvement), I > added a generous amount of baking soda, let soak overnight, and then > brought to a boil for a few minutes. When it cooled, I began poking at > it with a wooden spatula. And the crust gave up! Unfortunately, so did > a small (3/8") chip of the top layer of enamel. ;-0( your pot now has 'character' and proof of usage. thanks for the follow up -- -Barb, <www.jamlady.eboard.com> Updated 11-29-04; Sam I Am! birthday telling; Thanksgiving 2004; Fanfare, Maestro, please. "Are we going to measure or are we going to cook?" -Food writer Mimi Sheraton |
Melba's Jammin' wrote:
> In article >, Frogleg > > wrote: > > >>Progress report to all: as I said, I decided to start with the mildest >>solution. After soaking and boiling with water (little improvement), I >>added a generous amount of baking soda, let soak overnight, and then >>brought to a boil for a few minutes. When it cooled, I began poking at >>it with a wooden spatula. And the crust gave up! Unfortunately, so did >>a small (3/8") chip of the top layer of enamel. > > > ;-0( your pot now has 'character' and proof of usage. thanks for the > follow up The few pieces of La Cruset (sp?) porcelain-over-cast-iron that we own have *lots* of character from mishaps like this. Something that just occurred to me, and might be useful next time (there will be a next time.) "Washing soda" is a lot stronger than baking soda, and a lot milder than lye. HTH Best regards, Bob |
Melba's Jammin' wrote:
> In article >, Frogleg > > wrote: > > >>Progress report to all: as I said, I decided to start with the mildest >>solution. After soaking and boiling with water (little improvement), I >>added a generous amount of baking soda, let soak overnight, and then >>brought to a boil for a few minutes. When it cooled, I began poking at >>it with a wooden spatula. And the crust gave up! Unfortunately, so did >>a small (3/8") chip of the top layer of enamel. > > > ;-0( your pot now has 'character' and proof of usage. thanks for the > follow up The few pieces of La Cruset (sp?) porcelain-over-cast-iron that we own have *lots* of character from mishaps like this. Something that just occurred to me, and might be useful next time (there will be a next time.) "Washing soda" is a lot stronger than baking soda, and a lot milder than lye. HTH Best regards, Bob |
In article >, zxcvbob
> wrote: > > ;-0( your pot now has 'character' and proof of usage. thanks for the > > follow up > The few pieces of La Cruset (sp?) Wrong, but you're pretty close. Creuset. HTH. -- -Barb, <www.jamlady.eboard.com> Updated 11-29-04; Sam I Am! birthday telling; Thanksgiving 2004; Fanfare, Maestro, please. "Are we going to measure or are we going to cook?" -Food writer Mimi Sheraton |
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