/ck/ - Food & Cooking

>>20062868
Sand or wood ash

>>20062868
Salt works
Or do the smart thing and just ignore it.

>put stainless steel skillet on medium burner
>cut lemon in half
>squeeze into skillet
>rub juice around pan scrubbing with the peel
Never had any problems with this method. Using vinegar and a wooden spoon to scrape also works but is a bit more of a hassle.

>>20062922
Sounds like bullshit but neat. I'll give it a try thanks anon.

>>20062964
It's not basically what you have is seasoning which any acid will dissolve it

>>20062868
Bartenders Friend, buy it at hardware stores and Walmart. Scrub with non-abrasive scouring pad or sponge

>>20062868
Don't use steel wool. Microfibers embed in the steel and rust, staining the pan

Basic: fill with soapy water, heat on a burner, then empty and scrub with a normal dish sponge in the sink
Intermediate: deglaze while you are cooking with wine or vinegar
Advanced: Barkeeper's Friend (this is actually recommended by All-Clad) - don't forget to let it sit on the metal for a few minutes, since it's mildly acidic and needs time to do its work.

Don't use anything too abrasive or corrosive. Just use a normal blue dish sponge that has a different texture on each side, and keep at it.

>>20062906
No, do not use sand. I have no idea why you'd use ash.

>>20062917
No, absolutely do not use salt. This can cause (in a matter of minutes) pitting or galling in stainless steel.Salt (and oil) is for carbon steel and cast iron.

>>20062922
This would probably work, but not everybody has lemons around all the time.

Citric acid, water and boil. During boil, rub stain areas with a wooden spoon. Rinse. It works. It is easy.Cheap.

bar keepers friend, that's it, and a really rough, like Jagged sponge
why the fuck are there spots on yours though that's gros

>>20063402
This. But also this >>20062917
It doesn't effect the pan or your cooking at all. Think of it like battle scars or stretch marks on a single mother. Just means you're working with a well oiled and well used machine.

>>20063273
>pitting or galling
Why is stainless steel so weak that it can't even handle a little salt? Salt is dead common in cooking, its even more common than acid.

>>20063932
There's a difference between adding salt to your food, and adding straight sodium chloride crystals to a pan to use as a scrubbing compound.

>>20065236
>sodium chloride crystals to a pan to use as a scrubbing compound.
It's not even necessarily like that. The salt is directly corrosive to the metal.

https://madeincookware.com/blogs/stainless-steel-cookware-pitting
>Stainless steel cookware is covered by a layer of chromium oxide, which prevents the metal from rusting. "Pitting" refers to damage sustained to the surface caused by chlorine and chloride found in salt.
>When these elements come into contact with your cookware, it causes the protective layer of chromium oxide to begin to break down. Pitting will usually appear as small, dull-looking dots, and once it begins, it can spread around the surface of your cookware.
>The most common culprit of pitting is sodium chloride, which is an element found in cooking salt. If you add salt to your water before it’s boiling, some of the salt will settle to the bottom of the pan, which can cause pitting.

https://www.all-clad.com/care-use
>With the exception of preheating, empty pans should not be left on a hot burner as it can cause damage. Overheating can cause brown or blue stains to appear. To avoid small white dots or pits from forming in your pan, bring liquids to a boil or wait until food starts to cook before adding salt. Pitting does not interfere with cooking performance but can diminish the beauty of your pan’s interior.

Personally, I've seen stainless saucepans damaged by simply cooking with Japanese curry roux (two separate sauce pans made by All-Clad and Vollrath). I imagine it has a ton of salt in it, and when some of it gets stuck to the bottom of the pan, that's enough to cause pitting. I can post a photo if anyone's interested. It's not a big deal, but annoying to look at, so I have one sauce pan specifically dedicated to shit that can pit the surface.

>>20063273
>>20063932
>>20065236
>>20065469
>pitting or galling
does this happen to borosilicate or soda-lime glass? aka is webm related a bad idea? it's not a cooking surface but does it damage glass?

>>20065743
>does this happen to borosilicate or soda-lime glass? aka is webm related a bad idea? it's not a cooking surface but does it damage glass?
If it does, it would be for different reasons. With stainless, the salt is chemically reacting with the material. Maybe you could try it with glass and let the class know your findings?

>>20063273
This

>>20062964
forget the lemon, all you need is vinegar. any acid works, or alcohol. heat helps also. you shouldn't even need to scrub much unless it's caked on.

>>20065776
I use lemon because I usually have a few laying around and it smells way better than straight vinegar. If you heat up a skillet full of vinegar and take a whiff it feels like it's burning the hairs out of your nose whereas lemon juice is much more pleasant.