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24HourForums.com > Supported Forums > Erinna's Nosh Pit > Removing stains from pots and pans

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Marie5656
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 Posted: 05:13 am

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I can remember my mom doing this.

Pots and Pans Stain Removal

Every now and then you come across a pot or a pan with a stain that can't be removed by routinely washing the dishes. These stains take a little time to remove. Stubborn stains can be removed from non-stick cookware by boiling 2 tablespoons of baking soda, 1/2 cup vinegar, and 1 cup of water for ten minutes. Before using the pan again, season it with vegetable oil.

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 Posted: 05:51 am

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Any idea how to remove old coffee stains from inside a glass coffee pot?
Erinna1112
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 Posted: 05:56 am

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Luvdawgs wrote: Any idea how to remove old coffee stains from inside a glass coffee pot?
Denture tablets.

Or.....old bartender trick here....

a little water, a ton of salt (kosher, if you've got it) and some squished lemon wedges.  Swirl it in the coffee pot - just hold by the handle and move it in circles.  The lemon breaks down the stains and the salt provides enough abrasion to scrub out the inside of the pot. 

Rinse well.  Salty coffee...not good eats.
Amy
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 Posted: 03:36 pm

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Erinna1112 wrote: Luvdawgs wrote: Any idea how to remove old coffee stains from inside a glass coffee pot?
Denture tablets.

Or.....old bartender trick here....

a little water, a ton of salt (kosher, if you've got it) and some squished lemon wedges.  Swirl it in the coffee pot - just hold by the handle and move it in circles.  The lemon breaks down the stains and the salt provides enough abrasion to scrub out the inside of the pot. 

Rinse well.  Salty coffee...not good eats.


It actually works quite well with just salt (and a little water).  Never heard of the lemon trick before, but used to clean them with salt when I worked in a bar and grill years ago. 

btw: what exactly is Kosher salt?  I've never seen it around here, but some of the cooking shows we watch call for it.  What's the difference?

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 Posted: 04:13 pm

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Amy,

Here  is a brief explaination of Kosher Salt. 

Kosher salt usually has no additives, and it has big crystals with large surface areas. This size and shape allows it to absorb more moisture than other forms of salt, and this makes kosher salt excellent for curing meats. That is essentially where the name comes from. The salt itself is not kosher, meaning it doesn't conform to Jewish food laws, but this salt is used to make meat kosher. The Jewish holy book, the Torah, prohibits consumption of any blood, which is why kosher meat must be slaughtered and prepared in a specific manner. A common way of removing the final traces of blood from meat is to soak and salt it.





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