Can my pans be saved?

[Deleted User]

I have three s/steel saucepans that were a wedding present in 1962 (only got one lid left now though ) If I have burnt anything in them or stuff has got stuck a handful of salt left to soak or a dollop of washing powder also left to soak normally brings them back to life.
A dash of elbow grease and a pan scourer works fairly well for me :)

meanmarie

I have stainless pots and a wok which I bought cheaply in Argoos about 15 years ago and have only had a problem when I have forgotten about them. Check your heat!

The only frying pan I will house room to is cast iron.....not the expensive coloured ones but the cheap ones you can get in hardware and places like H and M....I have mine so long I have forgotten where I bought them. You must season as instructed and wash without using soap when necessary, otherwise just wipe clean with kitchen paper.

HTH

Marie

carlamarie_2

I have a gas oven.

Hubby has mentioned us getting a cast iron frying pan (and also griddle pan) when were a bit better off financially.

Thanks for all the ideas, I will work through them and hopefully sort this out

[Deleted User]

Daft as it sounds, a soapy wire wool scourer (eg. a Brillo Pad) is less damaging, than a plastic one.

You could use a fine polishing cream, to restore the shiny finish, but make sure to wash the pan out thoroughly, when you have finished the polishing.

trailingspouse

Are they non-stick, or just plain metal? Non-stick just doesn't last, and doesn't like high heat or metal implements. A metal saucepan should last forever (my first set lasted longer than my marriage, my second set are 14 years and counting, and not a mark on them).

Also, I find when I use gas the sides of the pan 'catch' much more than when I use electric.

carlamarie_2

Tbh I have no idea if they're non stick or not. I can't remember from buying them and it doesn't say anything on the pans other than the brand

esmy

There are pans at my Dads house, still in daily use, which were a wedding present in 1950! And they still do the best mashed potato ever.

I'd give the pans a good clean and season them again - and second keeping the heat as low as you can.

camelot1001

Are you sure your pans are suitable for the type of hob you are using? I too have had SS pans for about 30 years and they are fine.
Hope you get sorted.

thriftwizard

Most of my stainless steel pans are 25+ and the rest were secondhand so could be any age! Just one has been replaced over the years, more due to a serious dent than for any other reason. They weren't an expensive set, IKEA's mid-range set when they first opened in Wembley back in 1988 or 9.

I'm afraid I shamelessly scrub mine with a metal scourer if anything's sticking. It doesn't happen very often, only when I'm distracted or careless, so the scourers haven't damaged the surface to speak of. Bad burns I will soak in bicarb for a few hours before scrubbing, but plain water for an hour or so will sort most out. Stainless steel is tough stuff & you don't need to treat it with kid gloves.

And I'd get hold of a cast-iron frying pan, if you have the strength to use one. Not a non-stick one, but an old-fashioned one that you need to "season" before using. I use metal utensils all the time in mine, with no ill-effects, and the natural non-stick layer that the seasoning provides doesn't flake off like teflon does. You just need to rinse them clean in very hot water, or soak if necessary, never using detergent, and make sure they are wiped lightly with cooking oil before storing. We've had one of ours since we got married nearly 30 years ago.

[Deleted User]

thriftwizard wrote: »

I'm afraid I shamelessly scrub mine with a metal scourer if anything's sticking.

Don't be afraid.

You are doing the right thing.

It's the plastic ones you need to avoid.