I'm looking for recommendations from people who have successfully tried
the solution (if any). :-)

Over a period of time a non-stick frying pan has gradually accumulated
more and more carbon.

Internet search turns up the main fix as white vinegar boiled in the pan,
then baking soda added.

Salt has also been mentioned.

I wondered about using oven cleaner as a far more aggressive approach.

Anyway, any tried and tested remedies?
[Buying a new pan is out of scope. Likewise not burning anything on in the
first place.]

Cheers



Dave R



--
AMD FX-6300 in GA-990X-Gaming SLI-CF running Windows 7 Pro x64

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David wrote:
I'm looking for recommendations from people who have successfully tried
the solution (if any). :-)

Over a period of time a non-stick frying pan has gradually accumulated
more and more carbon.

Internet search turns up the main fix as white vinegar boiled in the pan,
then baking soda added.

Salt has also been mentioned.

I wondered about using oven cleaner as a far more aggressive approach.

Anyway, any tried and tested remedies?
[Buying a new pan is out of scope. Likewise not burning anything on in the
first place.]


What is the pan made of? Is the non-stick layer intact? Caustic soda is
great for removing carbon but will also dissolve aluminium (releasing
hydrogen). Not a great idea to let them react for long. ;-)

Tim
--
Please don't feed the trolls

On Fri, 30 Oct 2020 13:23:04 -0000 (UTC), Jethro_uk wrote:

Over a period of time a non-stick frying pan has gradually
accumulated
more and more carbon.

Not really non stick then, is it ?

He he, my initial thought as well.

Hot soapy water, non-scratch scourer and a bucket of elbow grease
will shift it. Mechanical removal is the only thing I've found
effective against carbon. No, I tell a lie the other effective way is
to wash the pan after very use and not let carbon build up in the
first place.

--
Cheers
Dave.

In article ,
Jethro_uk wrote:
On Fri, 30 Oct 2020 12:40:01 +0000, David wrote:

Over a period of time a non-stick frying pan has gradually accumulated
more and more carbon.

Not really non stick then, is it ?

Have you ever found one that is? ;-)

Another example of ad-speak being miles from reality.

--
*Speak softly and carry a cellular phone *

Dave Plowman London SW
To e-mail, change noise into sound.

On Fri, 30 Oct 2020 14:24:15 -0000 (UTC), Jethro_uk wrote:

Over a period of time a non-stick frying pan has gradually
accumulated more and more carbon.

Not really non stick then, is it ?

Have you ever found one that is? ;-)

Not really - hence the reversion to cast iron pans.

They aren't bad when new but they don't stay "new" for very long.

I suspect there's a school of thought that says if your cooking is
sticking to the pan, you are doing it wrong.

I blame the stupid solid plate elctric hob. Far too much thermal mass
turn it off and 5 mins later the pan is still boiling... The bang
bang "controls" overshoot like crazy and even on 1 can cause things
to stick.

I was brought up with gas, turn that off an it's off pan almost
instantly stops boiling. Set low and you have nice steady supply of
heat that you can balance against the losses to very gently and
steadly simmer things.

--
Cheers
Dave.

On 30/10/2020 12:40, David wrote:
I'm looking for recommendations from people who have successfully tried
the solution (if any). :-)

Over a period of time a non-stick frying pan has gradually accumulated
more and more carbon.

Internet search turns up the main fix as white vinegar boiled in the pan,
then baking soda added.

Salt has also been mentioned.

I wondered about using oven cleaner as a far more aggressive approach.

Anyway, any tried and tested remedies?
[Buying a new pan is out of scope. Likewise not burning anything on in the
first place.]

Cheers



Dave R



Nothing works. Throw it away and get a cast iron one.

--
All political activity makes complete sense once the proposition that
all government is basically a self-legalising protection racket, is
fully understood.

On Friday, 30 October 2020 15:38:57 UTC, Dave Liquorice wrote:
On Fri, 30 Oct 2020 14:24:15 -0000 (UTC), Jethro_uk wrote:

Over a period of time a non-stick frying pan has gradually
accumulated more and more carbon.

Not really non stick then, is it ?

Have you ever found one that is? ;-)

Not really - hence the reversion to cast iron pans.

They aren't bad when new but they don't stay "new" for very long.

I suspect there's a school of thought that says if your cooking is
sticking to the pan, you are doing it wrong.

I blame the stupid solid plate elctric hob. Far too much thermal mass
turn it off and 5 mins later the pan is still boiling... The bang
bang "controls" overshoot like crazy and even on 1 can cause things
to stick.

I was brought up with gas, turn that off an it's off pan almost
instantly stops boiling. Set low and you have nice steady supply of
heat that you can balance against the losses to very gently and
steadly simmer things.

I don't think gas is that much better in this regard. The heat is simply not spread out sufficiently evenly.

Afraid induction is the best answer to enabling non-stick to remain working for longest.

Even then, if there is a build-up, gentle use of melamine foam can be effective and gentle enough not to damage the non-stick too much.

On Fri, 30 Oct 2020 12:44:33 +0000, Tim+ wrote:

David wrote:
I'm looking for recommendations from people who have successfully tried
the solution (if any). :-)

Over a period of time a non-stick frying pan has gradually accumulated
more and more carbon.

Internet search turns up the main fix as white vinegar boiled in the
pan, then baking soda added.

Salt has also been mentioned.

I wondered about using oven cleaner as a far more aggressive approach.

Anyway, any tried and tested remedies?
[Buying a new pan is out of scope. Likewise not burning anything on in
the first place.]


What is the pan made of? Is the non-stick layer intact? Caustic soda is
great for removing carbon but will also dissolve aluminium (releasing
hydrogen). Not a great idea to let them react for long. ;-)

Tim

Cast iron pan with non stick coating.

Thank you for the first sensible suggestion. :-)


Cheers



Dave R


--
AMD FX-6300 in GA-990X-Gaming SLI-CF running Windows 7 Pro x64

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https://www.avast.com/antivirus

The idea of a non stick surface, ie ptfe, is that nothing sticks to it, by
definition, if stuff sticks to it then the surface is at best pitted at
worst coming off, yes you can remove stuff, but ultimately it will come off
in food or just be not very non stick any more. Its like what happens to
enamelled baths like mine. Fine for many years but eventually rough since
the surface has been pitted.
Brian

--

This newsgroup posting comes to you directly from...
The Sofa of Brian Gaff...

Blind user, so no pictures please
Note this Signature is meaningless.!
"David" wrote in message
...
I'm looking for recommendations from people who have successfully tried
the solution (if any). :-)

Over a period of time a non-stick frying pan has gradually accumulated
more and more carbon.

Internet search turns up the main fix as white vinegar boiled in the pan,
then baking soda added.

Salt has also been mentioned.

I wondered about using oven cleaner as a far more aggressive approach.

Anyway, any tried and tested remedies?
[Buying a new pan is out of scope. Likewise not burning anything on in the
first place.]

Cheers



Dave R



--
AMD FX-6300 in GA-990X-Gaming SLI-CF running Windows 7 Pro x64

--
This email has been checked for viruses by Avast antivirus software.
https://www.avast.com/antivirus

On 30 Oct 2020 at 15:52:46 GMT, "Jethro_uk" wrote:

On Fri, 30 Oct 2020 15:38:52 +0000, Dave Liquorice wrote:

On Fri, 30 Oct 2020 14:24:15 -0000 (UTC), Jethro_uk wrote:

[quoted text muted]

They aren't bad when new but they don't stay "new" for very long.

I believe the wisdom is the older the better. You build up a layer of
very tough flavinoid enhancing long chain fats. Or something like that.

We've got some German stainless steel frying pans which are quite hard to burn
things on and come up visibly clean (though probably with a thin layer of
stuff) with minimal effort. No enamel or anything.

--
Roger Hayter

On 30/10/2020 12:40, David wrote:
I'm looking for recommendations from people who have successfully tried
the solution (if any). :-)

Over a period of time a non-stick frying pan has gradually accumulated
more and more carbon.

Internet search turns up the main fix as white vinegar boiled in the pan,
then baking soda added.

Salt has also been mentioned.

I wondered about using oven cleaner as a far more aggressive approach.

Anyway, any tried and tested remedies?
[Buying a new pan is out of scope. Likewise not burning anything on in the
first place.]


If it is burnt-on then it has ceased to be non-stick.

Caustic Soda (oven cleaner) will work if there is still some fat residue
rather than totally carbonised.
Other wise mechanical means are the only option. My leCreuset cast iron
pan was non-stick once; when it deteriorated I removed it all with a
wire brush in a drill, then re-seasoned the bare metal with groundnut
oil. that was about 25 years ago which is about twice as long as the
original non-stick lasted.




--
djc

(–€Ì¿Ä¹Ì¯–€Ì¿ Ì¿)
No low-hanging fruit, just a lot of small berries up a tall tree.

On 30/10/2020 16:12, Chris Hogg wrote:
Induction is good, very much like gas, an instant response to changing
power level.

IMHO _better_ than gas. Quicker to respond, and better control.

It's also a damn sight easier to clean - damp cloth, no more
dismantling half a dozen bit and soaking them.

Andy

On 30/10/2020 20:36, Roger Hayter wrote:
On 30 Oct 2020 at 15:52:46 GMT, "Jethro_uk" wrote:

On Fri, 30 Oct 2020 15:38:52 +0000, Dave Liquorice wrote:

On Fri, 30 Oct 2020 14:24:15 -0000 (UTC), Jethro_uk wrote:

[quoted text muted]

They aren't bad when new but they don't stay "new" for very long.

I believe the wisdom is the older the better. You build up a layer of
very tough flavinoid enhancing long chain fats. Or something like that.

We've got some German stainless steel frying pans which are quite hard to burn
things on and come up visibly clean (though probably with a thin layer of
stuff) with minimal effort. No enamel or anything.

I only have stainless steel - which can be cleaned with aggressive
abrasives - or cast iron pans and skillets. If te cast iron gets coated
wire wool type scrubbers get rid of it.
No teflon coated pan, tray or dish I have ever had has lasted more than
abut 6 months before there was some damage to it.


--
€œThose who can make you believe absurdities, can make you commit
atrocities.€�

€• Voltaire, Questions sur les Miracles Ã* M. Claparede, Professeur de
Théologie Ã* Genève, par un Proposant: Ou Extrait de Diverses Lettres de
M. de Voltaire

On 30/10/2020 12:44, Tim+ wrote:
David wrote:
I'm looking for recommendations from people who have successfully tried
the solution (if any). :-)

Over a period of time a non-stick frying pan has gradually accumulated
more and more carbon.

Internet search turns up the main fix as white vinegar boiled in the pan,
then baking soda added.

Salt has also been mentioned.

I wondered about using oven cleaner as a far more aggressive approach.

Anyway, any tried and tested remedies?
[Buying a new pan is out of scope. Likewise not burning anything on in the
first place.]


What is the pan made of? Is the non-stick layer intact? Caustic soda is
great for removing carbon but will also dissolve aluminium (releasing
hydrogen). Not a great idea to let them react for long. ;-)

Particularly if there are an scratches in the surface coating since it
will lift the PTFE coating and the you will have omlettes with added
plastics. Provided you keep the frying pan well oiled the carbon build
up shouldn't be very much worse than the non-stick surface.

You could easily ruin the pan trying to remove it!

--
Regards,
Martin Brown

On 30/10/2020 13:23, Jethro_uk wrote:
On Fri, 30 Oct 2020 12:40:01 +0000, David wrote:

Over a period of time a non-stick frying pan has gradually accumulated
more and more carbon.

Not really non stick then, is it ?

I don't think my mum ever cleaned her cast iron frying pan. Just added
more lard. (This was long before non-stick.)

--
Max Demian

On Friday, 30 October 2020 14:00:12 UTC, Dave Plowman (News) wrote:
In article ,
Jethro_uk wrote:
On Fri, 30 Oct 2020 12:40:01 +0000, David wrote:

Over a period of time a non-stick frying pan has gradually accumulated
more and more carbon.

Not really non stick then, is it ?

Have you ever found one that is? ;-)

Another example of ad-speak being miles from reality.

I'm not a big nonstick fan, but the one used here for 18 months or so has nothing stuck on it. The secrets a
1. Never use metal on it. Not even gently.
2. Don't run it hot enough to blacken things


NT

In message , Jethro_uk
writes
On Sat, 31 Oct 2020 17:12:27 +0000, Max Demian wrote:

On 30/10/2020 13:23, Jethro_uk wrote:
On Fri, 30 Oct 2020 12:40:01 +0000, David wrote:

Over a period of time a non-stick frying pan has gradually accumulated
more and more carbon.

Not really non stick then, is it ?

I don't think my mum ever cleaned her cast iron frying pan. Just added
more lard. (This was long before non-stick.)

We just wipe out any excess fat plus cooking detritus and leave it at
that. They are supposed to be seasoned - protects the iron, plus helps
with the cooking process and imparts flavour.

AIUI, proper cooks don't consider that a pan is 'run in' until it has
accumulated the usual layer of difficult-to-remove stuff. It's pointless
(and time wasting) trying to restore it to the original condition, and
you may cause damage if you do. I don't know about imparting (much)
flavour, but anything left stuck inside will get sterilised when it is
next used.
--
Ian

On 30 Oct 2020 12:40:01 GMT, David wrote:

Salt has also been mentioned.

I wondered about using oven cleaner as a far more aggressive approach.

Anyway, any tried and tested remedies?
[Buying a new pan is out of scope. Likewise not burning anything on in the
first place.]

Heat pan with salt in it, Tablespoon to several tablespoons worth. Rub with
wadded paper towel, kitchen roll, wadded newsprint. Use lots of paper, or a
glove. Keep heating, stop just about when it smokes. Rinse etc.

Do NOT empty the hot salt into anything plastic or plastic-lined, but on
newspaper or such. DAMHIK.

This will shift more carbon that other methods because of the combination of
scouring and heat.

Oven cleaner -- will work, but not spectacularly well IME.


Thomas Prufer