Can my pans be saved?

Auntie_Sceb

Rather than soaking in washing powder I boil a dollop (couple of table spoons) half fill with water - boil for 20 mins. Keep an eye it doesn't boil dry. Do scrambled eggs in saucepan NOT frying pan. Then if sticks you can always do above!!

Kantankrus_Mare

Ive had my set of saucepans for just over twenty three years and the insides are as good as new. They were an expensive set at the time (£100 ish) but can see them lasting for many more years.

The base of them arent in brill condition though. They are copper, and all around the copper is a dark ring which I have scrubbed and boiled in wash powder to no avail so if anyone has any tips that will bring these back to sparkle I would be very pleased to hear.

teddysmum

Astonish cleaning paste is very good and is only about £1. I used to use Barkeeper's friend, but this is better as it doesn't leave powdery residue. It's also very good for removing tea stains etc from laminated worktops.

splishsplash

I have a set of heavy stainless steel pans with spun steel bases which I use almost every day and wash in the dishwasher. They're about 22 years old and look like new, inside and out.

I have a non-stick frying pan which I replace quite often (maybe every couple of years) and a huge cast iron skillet/frying pan which is about ten years old. The non-stick pan I don't put in the dishwasher, but I do put the huge one in. I also use two huge soup pans every week at least, also stainless steel, also chucked in the dishwasher after every use, also look like new after 20 years.

On the odd occasion when I've burnt stuff onto the bottom of a pan (scrambled eggs or rice), I use something like this stanley blade on a handle to remove all the solid stuff, then scrub with a pan scourer and cream cleanser or a few drops of washing-up liquid and baking soda to get off any last bits before finally putting it through the dishwasher again. Just a couple of minutes, it has worked every time. Obviously I don't do this with the non-stick pan, just the steel and iron ones.

Incidentally, if you run out of dishwasher detergent, a few drops of washing-up liquid and a couple of teaspoons of bicarb make an excellent substitute (not too much WUL or it will foam up your kitchen - I use about 5 drops of Fairy).

marli654

I seem to burn my pans at least 6 times a year and make a good job of it! Best way I have found of cleaning them is to put a couple of inches of water in the pan together with an eggcup full of biological washing powder NOT liquid and bring to the boil. I buy the cheapest small packet to keep especially for this. Allow to simmer for about 10 mins (keep an eye on it because it does boil over easily). rain pan most of solids will have lifted and drained away. Any remaining can be removed with one of the ball-shaped steel pan cleaners. My pan were not terribly expensive , about £10 each and come up sparkling. Hope this might help.

TBagpuss

carlamarie wrote: »

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

What colour are they inside? Non-stick ones are usually grey or black, if they are shiny metal inside they probably aren't non-stick.

While I agree with the PP that scrambled eggs should be made in a saucepan, not a frying pan, if you /OH prefer to do them in a frying pan it may be worth getting a cast iron one - Le Crueset or similar. The last for ever. But they are heavy so make sure you are happy with the weight.

tain

You need to PROVE your pans! I learnt how to do this when I was training to be a chef.

Basically just sticking a small bit of olive oil in a pan and then sticking LOADS of salt over the top & heat until it's brown. Clear it off, do it again a few times.

Sometimes no amount of scrubbing will stop food sticking to them, so they need to be proved. They're stainless steel so it's never going to damage them. It's good practice to prove stainless steel pans regularly anyway.

Linky --> http://www.tipking.co.uk/tip/3826.html

& second part of this link --> http://blog.dorismarket.com/2011/06/kitchen-tips-frying-pans-proving-using.html

EDIT - this is just for stainless steel pans! Don't try this on non-stick pans! It might work for copper pans, but I haven't got a clue tbh.

Stnaptol

Some of my saucepans are 30-35 years old!

Buy Le Creuset (or in my case inherit), they last forever!

fatpiggy

I've always used non-stick pans and have just passed my set on to a person who has moved into a new home without a stick of furniture, utensils etc. I bought them in Boots in 1986!

tgroom57

Agree it makes quite a bit of difference if they were originally non-stick. Can't say if your pans can be saved til we know!

Mine are stainless steel (including inside) from BHS about 20 years ago for use on a ceramic hob. I've scoured mine with a shiny steel scourer once or twice and they are fine after. If you have qualms just do one and see. But no good if yours are (or were) non-stick. I also have a non-stick frypan £2 from charity shop which I use for scrambled & fried eggs.
There is an art to cooking rice- it needs a big pan, and basmati rice is less 'sticky'.