Need help, from chemists or maybe nuclear engineers

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Discussion Overview

The discussion revolves around methods for cleaning burnt olive oil and carbon deposits from kitchenware, specifically stainless steel pans and borosilicate glass. Participants explore various chemical and non-chemical cleaning techniques, addressing the challenges posed by low water pressure and the limitations of available cleaning products.

Discussion Character

  • Exploratory
  • Technical explanation
  • Debate/contested
  • Experimental/applied

Main Points Raised

  • Some participants suggest using nail polish remover (acetone/ethyl acetate) for cleaning, while others caution against it due to the presence of polycarbonate materials.
  • Soaking the pan in baking soda overnight is proposed as a potential solution, with questions raised about the effectiveness of stronger bases like NaOH or KOH.
  • Several participants mention the lack of marketed products specifically designed for cleaning burnt-on residues, prompting thoughts about controlled experimentation.
  • Alternative solvents such as methanol and pentane are discussed, along with the potential use of strong oxidizers like bleach and percarbonates.
  • Suggestions include using commercial cleaning products like Citrusol and Goop, as well as exploring non-polar solvents like carbon disulfide, despite their toxicity.
  • Some participants emphasize the need for effective cleaning methods beyond simple soaking, proposing combinations of heat, surfactants, and agitation.
  • Concerns are raised about the environmental impact of disposing of strong bases and the safety of using highly toxic solvents in kitchen settings.

Areas of Agreement / Disagreement

Participants express a range of opinions on the effectiveness and safety of various cleaning methods, with no consensus reached on a single best approach. There are competing views on the use of chemical versus mechanical cleaning methods, as well as the appropriateness of certain solvents.

Contextual Notes

Limitations include the absence of formal testing or documentation of suggested methods, the potential hazards associated with some chemicals, and the varying effectiveness of different cleaning strategies based on specific materials involved.

Who May Find This Useful

This discussion may be of interest to home cooks, chemists, and individuals seeking effective cleaning solutions for kitchenware, particularly those dealing with stubborn residues and limited cleaning resources.

  • #31
Rach3 said:
Where'd your rust spots come from, bleach cleaning?
Actually, my rust spots are a little more than spots...they are holes in the bottom and sides of the pan. They came from my days of boiling bleach. Nevertheless, letting the pot soak in room temperature bleach for significant periods of time should bring out the imperfections in the pot with a lovely layer of Fe2O3.
Speaking of Fe2O3 and carbon deposits,
2 Fe2O3 + 3 C --heat--> 4 Fe + 3 CO2,
Its not really a practical solution thought.
 
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  • #32
Rach3 said:
Thanks for the tip, I suspected oxidizers might have some oxidizing properties.
A bleach scrub doesn't hurt stainless. It'll take longer than that, as Jeffy pointed out.

Where'd your rust spots come from, bleach cleaning?
That's easy to guess - that would be from Jeffy's thermite project!

Edit: Oops! Didn't see there was a third page.
 
  • #33
Rach3 said:
Moonbear - the pan isn't teflon, it's stainless steel.

:rolleyes: That was obvious from the photo. Why are you telling me this? If it was teflon, you wouldn't be asking how to scrub it clean.
 
  • #34
Rach3 said:
Any suggestions on the sauteing temperature and how to determine/control it?
Evo should jump in on this one. I have seen medium heat for vegetables and high heat for meats. Of course, if one wants 'blackened' fish (e.g. Cajun style) - that requires high heat. :rolleyes:

I think vegetable saute temperature would be just above the boiling point of water - or perhaps about 200-250 F and for meets its like 325-375 F.

This might be useful - Smoke Points of Various Fats/Oils
 
  • #35
Rach3 said:
Any suggestions on the sauteing temperature and how to determine/control it?
First off, your temperature was way too high for salmon, and you not only have burnt oil to get off that pan, but carmelized juices from the filet, too, so oven cleaner or mechanical abrasion may be your best options.

If you want to cook things at very high heat and not scorch your pan, use a higher-temperature oil like peanut oil and keep the food moving, and if you start getting smoke, reduce the temperature immediately. Woks are very good for this and they are usually thin enough to provide for a very fast cool down if you have overheated it a bit. And Moonie's right - around here we use the steel wok or cast-iron frying pans, and they all have a "seasoning" layer scorched onto them. We wipe them clean and rinse them, but do not wash them in soap. If that becomes necessary, they must be rinsed very thoroughly to remove soap residue, then heated to dry them, and then seasoned again with salt and oil over high heat.
 
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  • #36
It might not work in this application, but I've had pretty good luck cleaning stuff with nitro-powder solvent (made for cleaning gun bores).
 
  • #37
Danger said:
It might not work in this application, but I've had pretty good luck cleaning stuff with nitro-powder ...
Which reminds me, Rach...have you tried exploding an A-bomb under your frying pan? I imagine that'll separate all the burnt-oil molecules from the pan! If it doesn't work, it's not my fault - I asked this nuclear engineer friend of mine, and this was his idea.
 
  • #38
Gokul43201 said:
Which reminds me, Rach...have you tried exploding an A-bomb under your frying pan? I imagine that'll separate all the burnt-oil molecules from the pan! If it doesn't work, it's not my fault - I asked this nuclear engineer friend of mine, and this was his idea.

:smile: Hey, wait! I don't live that far away from Pittsburgh! No, don't do it!

Just remember, if you try the Coke or mapp torches, don't set the Coke bottle down on your carpet if you've applied the torch to it! :biggrin:

I'll let everyone know if I hear a large explosion from the north as you keep experimenting. :rolleyes:
 
  • #39
Moonbear said:
Just remember, if you try the Coke or mapp torches, don't set the Coke bottle down on your carpet if you've applied the torch to it! :biggrin:
:smile: Lest we forget... "A unique method for defrosting frozen soda" :smile:

I vouch for the Oven Cleaner method. I've cleaned the inside of plenty of stubborn burnt pans that way. And if you happen to have copper-clad pots, you can get the copper bottom, nice and shiny, using a swab of Naval Jelly (active ingredient phosphoric acid), let set overnight. Wash off and voilà.
 
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  • #40
Ouabache said:
using a swab of Naval Jelly (active ingredient phosphoric acid)

That sounds a bit harsh for belly buttons. :bugeye: Oh, naval, not navel. :-p[/size]
 
  • #41
You mentioned a carbon deposit... Would it be better described as a gum or varnish? Is it slightly sticky to the touch? If so, your idea to use KOH or NaOH would work. If you don't want to invest in drain cleaner, try adding a solid vegetable grease to the deposit and allow it to sit overnight. Crisco can dissolve lots of gums that way. Clean the Crisco as usual.
 
  • #42
Allow me to interject, if you have a wok or any pan that you use to stir fry, never ever wash it; it's the secret of good tasting food; now if your cooking something where bacteria may linger: wash it, but if it's stir frying the worst possible thing you can ever do is wash your pan.

Dya think that x hundred degrees C makes any difference washed or unwashed to bacteria, and so what do you keep in that pan(flavour) Clean of the muck maybe: you are all young but I as a sensei will teach you: the Chinese never wash there pans if used for stir fry, and if you prepare food that way neither should you, it's the secret of good stir fry. Wok= never wash. You do and you lose all the flavour, the best Chinese meals are prepared in a pan that has absorbed the flavour of countless generations.

Grasshopper you are keen and I appreciate that but you lack wisdom, I am the master of stirfry:wink::smile:

Obvious but true.
 
  • #43
Schrödinger's Dog said:
Allow me to interject, if you have a wok or any pan that you use to stir fry, never ever wash it; it's the secret of good tasting food; now if your cooking something where bacteria may linger: wash it, but if it's stir frying the worst possible thing you can ever do is wash your pan.

Dya think that x hundred degrees C makes any difference washed or unwashed to bacteria, and so what do you keep in that pan(flavour) Clean of the muck maybe: you are all young but I as a sensei will teach you: the Chinese never wash there pans if used for stir fry, and if you prepare food that way neither should you, it's the secret of good stir fry. Wok= never wash. You do and you lose all the flavour, the best Chinese meals are prepared in a pan that has absorbed the flavour of countless generations.

Grasshopper you are keen and I appreciate that but you lack wisdom, I am the master of stirfry:wink::smile:

Obvious but true.
The reasons that we ever washed our steel or cast-iron pans are rare, but reasonable. It is best to keep low-temperature cooking and complex sauces to other pots. Our big cast-iron frying pan has not been washed in a long time; the smaller ones may have been washed in the last couple of years, and the wok has been washed more recently since we have cooked things hot and fast, then added sauces to make one-dish meals.
 

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