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  • FIRST POST
    • bouicca21
    • By bouicca21 16th Apr 18, 9:00 AM
    • 3,823Posts
    • 5,886Thanks
    bouicca21
    Cleaning pans
    • #1
    • 16th Apr 18, 9:00 AM
    Cleaning pans 16th Apr 18 at 9:00 AM
    Other people have saucepans and frying pans that look like new. Mine get all crudded up on the bottom and outsides. Is it that other people don't cook or that they wash their pans better/more frequently?

    How often do you wash the outsides of your pans?
Page 2
    • pigpen
    • By pigpen 16th Apr 18, 11:23 PM
    • 36,820 Posts
    • 473,901 Thanks
    pigpen
    No disrespect caronc, but I had a gas hob for years with copper bottomed stainless steel pans that you could see your face in

    and believe me, I never go looking for housework

    Just every time I washed them I used a stainless steel scourer on them, and if they did start looking dull, a scrub with a bit of salt and half a lemon brought them up lovely

    Or the easy non MSE way, was Peeks metal cleaner
    Originally posted by suki1964
    thats what mine are though brushed steel with gas hob so you can't see your face in them but they are fine to clean with a brillo pad if need dictates. Though, I am covetting some copper pans.. they just look beautiful... I'd possibly just hang them on the wall and never use them!

    I always use a bigger pan than I could get away with too.. so there are very few dribbles on the outside to burn on... just as a thought.. maybe size up a pan and the outsides are less grotty after cooking.

    My nanna used to help me by washing my pots and she would wash them in near cold water and draw a circle in the dirt on the plate then put it on the drainer so it all needed washing again.. and my mil only washes the tops of plates and prongs of forks and not always well either.. I check them carefully before use..
    LB moment 10/06 Debt Free date 6/6/14
    Hope to be debt free until the day I die
    Mortgage-free Wannabee (05/08/30)
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    • janb5
    • By janb5 16th Apr 18, 11:48 PM
    • 1,853 Posts
    • 6,562 Thanks
    janb5
    Autosol metal cleaner is brilliant stuff too and you only need a little to get off old marks.
    • JackieO
    • By JackieO 17th Apr 18, 7:39 AM
    • 16,168 Posts
    • 137,783 Thanks
    JackieO
    My pan bought as a wedding present in 1962 are looking as good as when I got them They are stailess steel with a copper bottom I have three pans but only one lid left I daresay they will see me out now
    JackieO xx
    Quot Libros,Quam Breve Tempus. 2018
    Half year totals = 166.19. July added equals 204 .29,Todays August food shop added equals 227.75
    • Ilona
    • By Ilona 17th Apr 18, 8:38 AM
    • 2,125 Posts
    • 7,291 Thanks
    Ilona
    I hate washing up, so I bought non stick pans which are black on the outside. Doesn't matter about the crud on the bottom, I can't see it. As long as the inside is clean where I put my food, that's all that matters to me. Can't be doing with spending hours at the kitchen sink scrubbing away.

    Ilona
    My home is full of second hand furniture that other people have thrown out. I wear other people's clothes bought from car boot sales and charity shops. I eat out of date (yellow sticker) food. And I will jump in a skip if there is anything in there that I can rescue. I love my brilliant life on a pension.
    • suki1964
    • By suki1964 17th Apr 18, 9:27 AM
    • 11,197 Posts
    • 29,928 Thanks
    suki1964
    thats what mine are though brushed steel with gas hob so you can't see your face in them but they are fine to clean with a brillo pad if need dictates. Though, I am covetting some copper pans.. they just look beautiful... I'd possibly just hang them on the wall and never use them!

    I always use a bigger pan than I could get away with too.. so there are very few dribbles on the outside to burn on... just as a thought.. maybe size up a pan and the outsides are less grotty after cooking.

    My nanna used to help me by washing my pots and she would wash them in near cold water and draw a circle in the dirt on the plate then put it on the drainer so it all needed washing again.. and my mil only washes the tops of plates and prongs of forks and not always well either.. I check them carefully before use..
    Originally posted by pigpen
    with the cutlery I kind of do understand it

    Back in the day, a lot of knives and forks had bone or wood handles and the blades and the tines were just glued in so you didn't dare get them too wet or else they fell apart.

    Mum still has her mums bone handle knives and whilst they are the best for buttering bread, Ive had to remove them from the everyday cutlery as she was forever using them and then just leaving them on the side of the sink instead of washing them ( done my head in coming in from work and seeing up to 3 knives sat on the work top attracting flies )

    All of that stuff went out of fashion with the advent of the dishwasher. I was @ an auction the other week and the most beautiful canteen of cutlery was up for sale, Beautiful mahogany casket with brass handles and hinges. It had a plaque on it celebrating the marriage of blah blah in 1923. It was stunning and complete . And all bone handles
    if you lend someone 20 and never see that person again, it was probably worth it
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