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Gareth

Clean my non-stick frying pan

.....
Hmmmm!

I have noticed that my none-stick Judge Brand frying pan has over the last six months acquired a thin skinned layer of hardened Olive oil, which is now beginning to peel off from the none stick surface in places :smt103 (a bit like sunburnt skin) the none-stick layer is still intact :-) . I have tried an oven cleaner, loads of water and fairy liquid and a washing up pad to remove it, but to no avail. :q52:

Do you have any advice on how I can remove this thin skin layer, as the odd bit flakes off when I am cooking and sticks to my Bacon & Eggs.
jainw

Firsty buy some wire wool or Brillo pad, and after soaking the pan with washing up liquid preferably overnight, scrub like mad.
Then heat til it is bone dry, and then heat up a generous handful of salt. Using a wodge of kitchen paper, carefully scrub the remaining residue off the pan, you may need to repeat with the salt. Then add a splash of oil, and heat til smoking point, then wipe that out with some more kitchen paper - the pan is now seasoned and should be much better.
This is what I do with the wok - a bit of effort but worth it.
Pilsbury

no no no no no dont do that, you have a non stick pan so no wire wool no brillo and lay off the harsh chemicals.
try soaking it with  a strongish solution of washing up liquid, mayeb heating it gently on the stove and then give it as hard a scrub you can with a sponge, not even nylon scourer, if you do use the scourer then as gewntle as possable, its a long job but not impossable
Pilsbury

jainw wrote:
Firsty buy some wire wool or Brillo pad, and after soaking the pan with washing up liquid preferably overnight, scrub like mad.
Then heat til it is bone dry, and then heat up a generous handful of salt. Using a wodge of kitchen paper, carefully scrub the remaining residue off the pan, you may need to repeat with the salt. Then add a splash of oil, and heat til smoking point, then wipe that out with some more kitchen paper - the pan is now seasoned and should be much better.
This is what I do with the wok - a bit of effort but worth it.


thats a perfect discription of cleaning a black iron pan but never a pan with a non stick coating
mogs

i bought some AWT clean and green kitchen grease and hob cleaner......flippin good stuff....does as it says on the bottle.....
jainw

Pilsbury wrote:
jainw wrote:
Firsty buy some wire wool or Brillo pad, and after soaking the pan with washing up liquid preferably overnight, scrub like mad.
Then heat til it is bone dry, and then heat up a generous handful of salt. Using a wodge of kitchen paper, carefully scrub the remaining residue off the pan, you may need to repeat with the salt. Then add a splash of oil, and heat til smoking point, then wipe that out with some more kitchen paper - the pan is now seasoned and should be much better.
This is what I do with the wok - a bit of effort but worth it.


thats a perfect discription of cleaning a black iron pan but never a pan with a non stick coating

LOL - d-uh, I thought none-stick as in an iron pan - sorry about that, it was getting late
psycho

Well...this might be a bit late...but....Pampered Chef sells small nylon squares for cleaning their baking stones, etc. They can also be used on non-stick cookware.

From the UK Pampered Chef site...

http://www.pamperedchef.com/our_p...roductId=1735&categoryCode=FH

From the US Pampered Chef site...

http://www.pamperedchef.com/our_p...productId=241&categoryCode=FH
welsh lamb

Slightly off topic but I have some older Le cresuet pans which I soak overnight in bio washing powder & hot water - come up a treat
Bazzer

Quote:
I have some older Le cresuet pans

Hark at Mercedes, name dropping.
Age doesn't matter with them. They'll outlast all us lot.

Good boil up with bicarb works on those types of pot/pan.
dtalbot

[quote="Bazzer"]
Age doesn't matter with them. They'll outlast all us lot.

quote]
Not if you drop them on a flagstone floor!!!!
Grubby Little Imp

Am I the only one wondering how olive oil can stick to a non-stick pan? Let alone remain there long enough to harden?
kaz

Hello GLI - welcome to the forum
Bazzer

"D" Very true.      
dtalbot

Though am still using the saucepan in question despite a crack in the side of it that goes about 3/4 of the way down from the rim to the base! Figure I'll kill and bugs that crawl out of the crack by cooking things properly and seem to have done so sucessfully for the 5 years since I dropped it!
Duane Dibbley

Glad it's not just me who has cracked a Le Creuset pan    I managed to pick up a complete set for 5 at a car boot last month - the guy just wanted them out of the way because they were too heavy  
Bazzer

Tesco's on offer Volcanic Orange Caserole Dish. Not much change out of 80 notes.
If you live near enough to Dover, it's cheaper to pop over to France and buy your utensils. Saved enough on a couple of copper pans to cover the fare.
Duane Dibbley

I'm off to France in November so I may just have a quick look around.
Bazzer

Carrefour Supermarkets have a great range of stuff.

http://www.day-tripper.net/supermarketcarrefourcite.html

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