Please Help-Clean Non Stick Pan

ksra

Hi all,

Please can everyone help me.
I have a non stick small round wok.I fried a lot of stuff with oil in it.
And didnt clean it regularly.So Now it became so greasy and fully became dirty and black.

I tried vinegar,ketchup, hot water with soap etc,and oven cleaner
Nothing worked.


Please help what to clean with.

:)Dont want to throw.That the reason.

Many Thanks
Kate

Innys

If you've tried oven cleaner on it, you've now probably stripped the non-stick coating off it so you may as well bin it.

Even if you do manage to clean it now, the non-stick coating will have gone.

Plus, I've never heard of ketchup being used as a pan cleaner...

ksra

The non-stick coating dint go.Its still there.but I can see the burnt grease on top of it.

lukerichardson40

Could try just water, maybe a bit of washing up liquid and leave it to boil on the hob (keep an eye on it). The oils may just lift right off. I do it with some pans which have got a bit of stuff burn on and it usually works just fine. Might take a few goes.

Dawnifer

Had a similar nightmare with burnt on grease on a pan that didn't shift no matter how much scrubbing and soaking I gave it and found that coke worked a treat (read it somewhere or perhaps it was a 'Kim and Aggie tip' can't remember!). I covered the whole base of the pan and boiled it for about 20/25 minutes (really just until the burnt on bits lifted). I tend to do this now if I have any flat coke left in bottles and it really bring pans up magic and shiny. No idea how or why it works but it does!

yangptangkipperbang

ksra wrote: »

The non-stick coating dint go.Its still there.but I can see the burnt grease on top of it.

If there is "burnt grease" on it - the non-stick is cream crackered !

Leif

Dawnifer wrote: »

Had a similar nightmare with burnt on grease on a pan that didn't shift no matter how much scrubbing and soaking I gave it and found that coke worked a treat (read it somewhere or perhaps it was a 'Kim and Aggie tip' can't remember!). I covered the whole base of the pan and boiled it for about 20/25 minutes (really just until the burnt on bits lifted). I tend to do this now if I have any flat coke left in bottles and it really bring pans up magic and shiny. No idea how or why it works but it does!

I've always hated non-stick, it isn't non-stick, but that is worth trying.

keystone

Dawnifer wrote: »

No idea how or why it works but it does!

Its the acid in it. Cleans coins and similar like magic. Just imagine what it does to your insides.

Cheers

beedeedee

Try soaking overnight in a biological washing powder (don't start it off with boiling water - just very warm) and see if that does the trick.

A.Penny.Saved

Chuck it in the bid and get an Iron frying pan. Those supposed non-stick pans are purposely designed with a limited life span, perfect for the consumer generation. Throw them away every 6 or 12 months and go out and purchase a new one because they know no better. That's if your health isn't adversely affected by the non-stick coating and bonding agent entering your digestive system.

An Iron frying pan will last a lifetime and probably be around when your gone. Traditionally they were pasted down in families because they last so long. Also small amounts of iron from the pan are taken up by the food and add some natural iron to your diet. Providing they are cared for and the basic instructions are followed, ie not soaking them. They have natural non stick attributes but if you do manage to burn food onto them, then at the very worst, you start again and season the pan and it's back to as good as new! There are lots of reviews of De Buyer pans on Amazon with instructions on Seasoning these types of pans. I'm not really a fan of Amazon because they do very little to sell the products, providing pitifully small amounts of information, sometimes wrong information or images that are totally inaccurate and failing to answer any questions about products.

There are also steel pans and those have other metals as well as iron. It's a question of whether they are quite as healthy as pure Iron pans. Steel might have chromium and a little of that is beneficial but there are other metals as well as that which might not be so healthy.

You might of guessed, that I'm not a fan of those rubbish non-stick pans.

Leif

A.Penny.Saved wrote: »

You might of guessed, that I'm not a fan of those rubbish non-stick pans.

Me neither, I had a nice Circulon pan which went manky in a year or two, and cheaper pans went manky much quicker. That said I have some Tefal pans, I hate to say this but they were Jamie Oliver branded, which I bought as they were heavily discounted. I usually avoid products with a celebrity endorsement as that adds to the price. I have regularly used the frying pan for a few months now, and it shows no signs of wear. There is still time ...

I have tried stainless steel pans, and they are a pig to clean. The oil forms a dark brown glassy layer on the surface.