I'm sure there have been numerous posts here about cleaning stainless
steel, but I want to share my experience anyway.

I'm a pretty good cook, and I have the full complement of overpriced
pots and pans. My favorite is a set of All-Clad heavy duty stainless I
bought 10 years ago for around $800.

The other night I used the 10-inch skillet to brown some tacos. Simple
enough. Corn tortillas brushed with vegetable oil, filled with shredded
pork that had been braising all day. Tacos browned up nicely and
everybody was happy, including me. They're one of my favorite comfort
foods.

Unfortunately, the veggie oil burned onto the stainless skillet like
you wouldn't believe. Just a brown gunky mess that I couldn't remove
with normal washing. I set the pan aside, intending to deal with it
later.

That later was last weekend. First thing I tried was a good soak in
lacquer thinner followed by strenuous rubbing with purple Scotch-Brite.
This didn't even cut the oil. It remained baked on.

I've seen deposits like this turn to ash when I put my oven into its
clean cycle, so I put the pan in my heat-treating oven, cranked up the
temperature to 600 degrees F, and let it soak for 2 hours.

It came out an unholy black mess. No ash -- more like a badly done
powder coating that nothing, not even steel wool, would scratch.

In desperation I turned to the internets, where somebody recommended
Bar Keeper's Friend for the worst buildups on stainless utensils. I was
skeptical after all I'd done to it already. I was pretty sure I'd have
to send this pan to its grave, but I bought a can of the stuff anyway.
At $2 or so, it was a cheap experiment.

Lo and behold, to my astonishment, the first application of Bar
Keeper's Friend cut about half the black buildup off the pan. I applied
some more, making a nice thick paste and letting it sit for a few
minutes. With only minimal rubbing with Scotch-Brite, the rest of the
pan came spotlessly clean. I was freaking amazed.

What is IN this stuff? Should you be using it with bare hands? Should
you be using it around food at all? If it can do THAT to a baked on
mess like I had, what can it do to things you (presumably) want to
keep?

Anyhoo, that's my story. I'm sticking to it, and I'm keeping a can of
this stuff in my cleaning cupboard from now on.

-Frank
[Not affiliated with the makers of BKF in any way.]

--
Here's some of my work:
http://www.franksknives.com/

"Frank Warner" wrote in message
. ..
I'm sure there have been numerous posts here about cleaning stainless
steel, but I want to share my experience anyway.


Snip good story

Lo and behold, to my astonishment, the first application of Bar
Keeper's Friend cut about half the black buildup off the pan. I applied
some more, making a nice thick paste and letting it sit for a few
minutes. With only minimal rubbing with Scotch-Brite, the rest of the
pan came spotlessly clean. I was freaking amazed.

What is IN this stuff? Should you be using it with bare hands? Should
you be using it around food at all? If it can do THAT to a baked on
mess like I had, what can it do to things you (presumably) want to
keep?

Anyhoo, that's my story. I'm sticking to it, and I'm keeping a can of
this stuff in my cleaning cupboard from now on.

-Frank

MSDS says it's oxalic acid.....Paul

http://www.barkeepersfriend.com/BKF_MSDS_01_09.pdf

On Wed, 15 Jul 2009 13:38:04 -0700, Frank Warner
wrote:


Lo and behold, to my astonishment, the first application of Bar
Keeper's Friend cut about half the black buildup off the pan.


What is IN this stuff? Should you be using it with bare hands?

Oxalic acid.
http://www.barkeepersfriend.com/BKF_MSDS_01_09.pdf

I've never used Bar Keeper's Friend, but I do use Zud for cleaning the
stovetop. It appears to be much the same composition.
http://www.daycon.com/msds/ZUD-msds.pdf

I believe oxalic acid is present in many edible plants. IIRC, wood
sorrel is one that tastes pretty good, but you shoudn't eat too much
due to high levels of oxalic acid.

--
Ned Simmons

Oxalic Acid (specifically Oxalic Acid Dihydrate)
http://householdproducts.nlm.nih.gov...ds&id=19004001


Frank Warner wrote:
I'm sure there have been numerous posts here about cleaning stainless
steel, but I want to share my experience anyway.

I'm a pretty good cook, and I have the full complement of overpriced
pots and pans. My favorite is a set of All-Clad heavy duty stainless I
bought 10 years ago for around $800.

The other night I used the 10-inch skillet to brown some tacos. Simple
enough. Corn tortillas brushed with vegetable oil, filled with shredded
pork that had been braising all day. Tacos browned up nicely and
everybody was happy, including me. They're one of my favorite comfort
foods.

Unfortunately, the veggie oil burned onto the stainless skillet like
you wouldn't believe. Just a brown gunky mess that I couldn't remove
with normal washing. I set the pan aside, intending to deal with it
later.

That later was last weekend. First thing I tried was a good soak in
lacquer thinner followed by strenuous rubbing with purple Scotch-Brite.
This didn't even cut the oil. It remained baked on.

I've seen deposits like this turn to ash when I put my oven into its
clean cycle, so I put the pan in my heat-treating oven, cranked up the
temperature to 600 degrees F, and let it soak for 2 hours.

It came out an unholy black mess. No ash -- more like a badly done
powder coating that nothing, not even steel wool, would scratch.

In desperation I turned to the internets, where somebody recommended
Bar Keeper's Friend for the worst buildups on stainless utensils. I was
skeptical after all I'd done to it already. I was pretty sure I'd have
to send this pan to its grave, but I bought a can of the stuff anyway.
At $2 or so, it was a cheap experiment.

Lo and behold, to my astonishment, the first application of Bar
Keeper's Friend cut about half the black buildup off the pan. I applied
some more, making a nice thick paste and letting it sit for a few
minutes. With only minimal rubbing with Scotch-Brite, the rest of the
pan came spotlessly clean. I was freaking amazed.

What is IN this stuff? Should you be using it with bare hands? Should
you be using it around food at all? If it can do THAT to a baked on
mess like I had, what can it do to things you (presumably) want to
keep?

Anyhoo, that's my story. I'm sticking to it, and I'm keeping a can of
this stuff in my cleaning cupboard from now on.

-Frank
[Not affiliated with the makers of BKF in any way.]

In article ,
"catguy" wrote:

"Frank Warner" wrote in message
. ..
I'm sure there have been numerous posts here about cleaning stainless
steel, but I want to share my experience anyway.


Snip good story

Lo and behold, to my astonishment, the first application of Bar
Keeper's Friend cut about half the black buildup off the pan. I applied
some more, making a nice thick paste and letting it sit for a few
minutes. With only minimal rubbing with Scotch-Brite, the rest of the
pan came spotlessly clean. I was freaking amazed.

What is IN this stuff? Should you be using it with bare hands? Should
you be using it around food at all? If it can do THAT to a baked on
mess like I had, what can it do to things you (presumably) want to
keep?

Anyhoo, that's my story. I'm sticking to it, and I'm keeping a can of
this stuff in my cleaning cupboard from now on.

-Frank

MSDS says it's oxalic acid.....Paul

http://www.barkeepersfriend.com/BKF_MSDS_01_09.pdf


I 'discovered' Bar Keepers Friend about a year ago, and have also been
impressed with it's results.

Here's more on Oxalic Acid:

http://en.wikipedia.org/wiki/Oxalic_acid

I like to follow up BKF (and other cleanser) use with a plain
dishwashing detergent and water wash... just to be sure all traces are
gone. Probably overkill, but thats just me.

Also, whenever possible I try to avoid Scotch-Brite and similar products
in the kitchen... they're very abrasive. (Especially to glass!)

Erik

In article , wrote:
I'm sure there have been numerous posts here about cleaning stainless
steel, but I want to share my experience anyway.
[...]
Unfortunately, the veggie oil burned onto the stainless skillet like
you wouldn't believe. Just a brown gunky mess that I couldn't remove
with normal washing. I set the pan aside, intending to deal with it
later.

Next time you're at the grocery store, pick up a box of Arm & Hammer Washing
Soda. (The box looks pretty much like the A&H Baking Soda box, only bigger,
and you'll find it on the same aisle as laundry detergent. Expect to pay about
$3 for a 3-pound box.)

Then, if this ever happens again, save yourself time, effort, and money: don't
bother trying to wash it at first. Just put about half a cup of washing soda
in the pan, then pour in enough hot water to cover the gunk, and stir until
the washing soda is dissolved. (By this time, most of the gunk will be
dissolved too.) Allow to soak until the water is cool. Dump the mess down the
drain; wipe the pan. If there's any gunk left, *then* get out the Barkeeper's
Friend.

Washing soda is also real useful for getting grease out of clothing, or for
cleaning the cooktop and range hood.

On Wed, 15 Jul 2009 13:38:04 -0700, Frank Warner
wrote:

I'm sure there have been numerous posts here about cleaning stainless
steel, but I want to share my experience anyway.

I'm a pretty good cook, and I have the full complement of overpriced
pots and pans. My favorite is a set of All-Clad heavy duty stainless I
bought 10 years ago for around $800.

The other night I used the 10-inch skillet to brown some tacos. Simple
enough. Corn tortillas brushed with vegetable oil, filled with shredded
pork that had been braising all day. Tacos browned up nicely and
everybody was happy, including me. They're one of my favorite comfort
foods.

Unfortunately, the veggie oil burned onto the stainless skillet like
you wouldn't believe. Just a brown gunky mess that I couldn't remove
with normal washing. I set the pan aside, intending to deal with it
later.

That later was last weekend. First thing I tried was a good soak in
lacquer thinner followed by strenuous rubbing with purple Scotch-Brite.
This didn't even cut the oil. It remained baked on.

I've seen deposits like this turn to ash when I put my oven into its
clean cycle, so I put the pan in my heat-treating oven, cranked up the
temperature to 600 degrees F, and let it soak for 2 hours.

It came out an unholy black mess. No ash -- more like a badly done
powder coating that nothing, not even steel wool, would scratch.

In desperation I turned to the internets, where somebody recommended
Bar Keeper's Friend for the worst buildups on stainless utensils. I was
skeptical after all I'd done to it already. I was pretty sure I'd have
to send this pan to its grave, but I bought a can of the stuff anyway.
At $2 or so, it was a cheap experiment.

Lo and behold, to my astonishment, the first application of Bar
Keeper's Friend cut about half the black buildup off the pan. I applied
some more, making a nice thick paste and letting it sit for a few
minutes. With only minimal rubbing with Scotch-Brite, the rest of the
pan came spotlessly clean. I was freaking amazed.

What is IN this stuff? Should you be using it with bare hands? Should
you be using it around food at all? If it can do THAT to a baked on
mess like I had, what can it do to things you (presumably) want to
keep?

Anyhoo, that's my story. I'm sticking to it, and I'm keeping a can of
this stuff in my cleaning cupboard from now on.

-Frank
[Not affiliated with the makers of BKF in any way.]

The active ingredient is oxalic acid, which is also a pretty good rust
remover.

As regards use around food and with cookwa
http://growingtaste.com/oxalicacid.shtml

Frank Warner writes:

First thing I tried was a good soak in
lacquer thinner followed by strenuous rubbing with purple Scotch-Brite.
This didn't even cut the oil. It remained baked on.

You have polymerized oil which is called "paint". Literally. Most
solvents do not remove paint.

Next time just spray on some oven cleaner and wipe it off. Really.

On Thu, 16 Jul 2009 00:50:48 -0500, the infamous Don Foreman
scrawled the following:

The active ingredient is oxalic acid, which is also a pretty good rust
remover.

As regards use around food and with cookwa
http://growingtaste.com/oxalicacid.shtml

Oxalic acid is also a main ingredient in deck cleaners/brighteners.

--
Mistrust the man who finds everything good, the man who finds everything
evil, and still more the man who is indifferent to everything.
-- Johann K. Lavater

On Jul 16, 2:00*am, Richard J Kinch wrote:
Frank Warner writes:
First thing I tried was a good soak in
lacquer thinner followed by strenuous rubbing with purple Scotch-Brite.
This didn't even cut the oil. It remained baked on.

You have polymerized oil which is called "paint". *Literally. *Most
solvents do not remove paint.

Next time just spray on some oven cleaner and wipe it off. *Really.

Yup, that's my opinion, too. Trying to burn it off, etc., just makes
it worse. To remove a polymerized animal or vegetable fat, you need
to turn it into soap, which is what the lye in the oven cleaner does.
A little help from some Scotchbrite pads can help, for more delicate
stuff, baking soda works as a very mild abrasive in conjunction with
the oven cleaner.

Oxalic acid is a poison, not much of one, but still poisonous, and I'd
keep it far away from food and food handling equipment. Good for rust
removal and removing stains from wood, particularly iron stains from
oak. Should be handled with rubber gloves and don't lick your fingers
or pick your nose while working with it.

Stan

puttguider had written this in response to
http://rittercnc.com/metalworking/Re...el-190023-.htm
:
Have you tried quickleen-s from www.steelcleaner.com said to be ten times
better that barkeeper fried.
keep it clean
-------------------------------------
Erik wrote:

In article ,
"catguy"
wrote:

"Frank Warner" wrote
in message
. ..
I'm sure there have been numerous posts here about cleaning
stainless
steel, but I want to share my experience anyway.


Snip good story

Lo and behold, to my astonishment, the first application of
Bar
Keeper's Friend cut about half the black buildup off the pan.
I applied
some more, making a nice thick paste and letting it sit for a
few
minutes. With only minimal rubbing with Scotch-Brite, the
rest of the
pan came spotlessly clean. I was freaking amazed.

What is IN this stuff? Should you be using it with bare
hands? Should
you be using it around food at all? If it can do THAT to a
baked on
mess like I had, what can it do to things you (presumably)
want to
keep?

Anyhoo, that's my story. I'm sticking to it, and I'm keeping
a can of
this stuff in my cleaning cupboard from now on.

-Frank

MSDS says it's oxalic acid.....Paul

http://www.barkeepersfriend.com/BKF_MSDS_01_09.pdf


I 'discovered' Bar Keepers Friend about a year ago, and have also been
impressed with it's results.

Here's more on Oxalic Acid:

http://en.wikipedia.org/wiki/Oxalic_acid

I like to follow up BKF (and other cleanser) use with a plain
dishwashing detergent and water wash... just to be sure all traces are
gone. Probably overkill, but thats just me.

Also, whenever possible I try to avoid Scotch-Brite and similar
products
in the kitchen... they're very abrasive. (Especially to glass!)

Erik





##-----------------------------------------------##
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Metalworking Forums
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##-----------------------------------------------##

puttguider had written this in response to
http://rittercnc.com/metalworking/Re...el-190023-.htm
:
Have you tried quickleen-s from www.steelcleaner.com said to be ten times
better that barkeeper fried.
keep it clean
-------------------------------------
Erik wrote:

In article ,
"catguy"
wrote:

"Frank Warner" wrote
in message
. ..
I'm sure there have been numerous posts here about cleaning
stainless
steel, but I want to share my experience anyway.


Snip good story

Lo and behold, to my astonishment, the first application of
Bar
Keeper's Friend cut about half the black buildup off the pan.
I applied
some more, making a nice thick paste and letting it sit for a
few
minutes. With only minimal rubbing with Scotch-Brite, the
rest of the
pan came spotlessly clean. I was freaking amazed.

What is IN this stuff? Should you be using it with bare
hands? Should
you be using it around food at all? If it can do THAT to a
baked on
mess like I had, what can it do to things you (presumably)
want to
keep?

Anyhoo, that's my story. I'm sticking to it, and I'm keeping
a can of
this stuff in my cleaning cupboard from now on.

-Frank

MSDS says it's oxalic acid.....Paul

http://www.barkeepersfriend.com/BKF_MSDS_01_09.pdf


I 'discovered' Bar Keepers Friend about a year ago, and have also been
impressed with it's results.

Here's more on Oxalic Acid:

http://en.wikipedia.org/wiki/Oxalic_acid

I like to follow up BKF (and other cleanser) use with a plain
dishwashing detergent and water wash... just to be sure all traces are
gone. Probably overkill, but thats just me.

Also, whenever possible I try to avoid Scotch-Brite and similar
products
in the kitchen... they're very abrasive. (Especially to glass!)

Erik





##-----------------------------------------------##
Delivered via http://www.rittercnc.com/
Metalworking Forums
Web and RSS access to your favorite newsgroup -
rec.crafts.metalworking - 167249 messages and counting!
##-----------------------------------------------##

"Don Foreman" wrote in message
...
On Wed, 15 Jul 2009 13:38:04 -0700, Frank Warner
wrote:

I'm sure there have been numerous posts here about cleaning stainless
steel, but I want to share my experience anyway.

I'm a pretty good cook, and I have the full complement of overpriced
pots and pans. My favorite is a set of All-Clad heavy duty stainless I
bought 10 years ago for around $800.

The other night I used the 10-inch skillet to brown some tacos. Simple
enough. Corn tortillas brushed with vegetable oil, filled with shredded
pork that had been braising all day. Tacos browned up nicely and
everybody was happy, including me. They're one of my favorite comfort
foods.

Unfortunately, the veggie oil burned onto the stainless skillet like
you wouldn't believe. Just a brown gunky mess that I couldn't remove
with normal washing. I set the pan aside, intending to deal with it
later.

That later was last weekend. First thing I tried was a good soak in
lacquer thinner followed by strenuous rubbing with purple Scotch-Brite.
This didn't even cut the oil. It remained baked on.

I've seen deposits like this turn to ash when I put my oven into its
clean cycle, so I put the pan in my heat-treating oven, cranked up the
temperature to 600 degrees F, and let it soak for 2 hours.

It came out an unholy black mess. No ash -- more like a badly done
powder coating that nothing, not even steel wool, would scratch.

In desperation I turned to the internets, where somebody recommended
Bar Keeper's Friend for the worst buildups on stainless utensils. I was
skeptical after all I'd done to it already. I was pretty sure I'd have
to send this pan to its grave, but I bought a can of the stuff anyway.
At $2 or so, it was a cheap experiment.

Lo and behold, to my astonishment, the first application of Bar
Keeper's Friend cut about half the black buildup off the pan. I applied
some more, making a nice thick paste and letting it sit for a few
minutes. With only minimal rubbing with Scotch-Brite, the rest of the
pan came spotlessly clean. I was freaking amazed.

What is IN this stuff? Should you be using it with bare hands? Should
you be using it around food at all? If it can do THAT to a baked on
mess like I had, what can it do to things you (presumably) want to
keep?

Anyhoo, that's my story. I'm sticking to it, and I'm keeping a can of
this stuff in my cleaning cupboard from now on.

-Frank
[Not affiliated with the makers of BKF in any way.]

The active ingredient is oxalic acid, which is also a pretty good rust
remover.

As regards use around food and with cookwa
http://growingtaste.com/oxalicacid.shtml


When it is still warm, pour in some vinegar.