Don’t these pans last like generations, being passed down? I doubt your grandma and her grandma were bothering to apply 8 coats of flaxseed oil and heating it up to 1000 degrees and the pans would still perform as expected for ages
Apparently you can’t hear up tortillas in them without it forever getting scorch marks. I suppose only thing I haven’t tried is using a machine sander on it to try to remove it.
Barkeepers friend (powdered metal and glass polish/cleaner, typically comes in a cannister) will get that off with a little bit of elbow grease.
Half the pans I’ve bought i got at a thrift store for like a buck because people thought they ruined them with a little bit of scorching., and I’ve gotten some nice stuff.
Unfortunately haven’t found that cheaply available in Finland. I know about it too. It’s the only thing I haven’t tried other than straight up sanding it
So the legend of bar keepers friend is that it was invented after someone boiled a bunch of rhubarb greens and noticed it cleaned the pan. I reckon any green high in oxalic acid (the main ingredient in BKF) should do similarly enough to the actual product to let you know if it might work.
In that case, try boiling a mixture of baking soda and water in it, then scouring it using tongs with copper wool (I’d probably use steel wool, but that might also leave scratches, I don’t know). If it’s giving your food a taste, it is coming off, just really gradually and under high heat.
I’ve been using the cast iron pan handed down to me for like 30 years. It skipped a generation and went straight from my grandmother to me. I don’t know exactly how old it is though
Don’t these pans last like generations, being passed down? I doubt your grandma and her grandma were bothering to apply 8 coats of flaxseed oil and heating it up to 1000 degrees and the pans would still perform as expected for ages
Has anyone outside of a commercial kitchen ever actually destroyed a stainless steel pan though
Yes.
Apparently you can’t hear up tortillas in them without it forever getting scorch marks. I suppose only thing I haven’t tried is using a machine sander on it to try to remove it.
Barkeepers friend (powdered metal and glass polish/cleaner, typically comes in a cannister) will get that off with a little bit of elbow grease.
Half the pans I’ve bought i got at a thrift store for like a buck because people thought they ruined them with a little bit of scorching., and I’ve gotten some nice stuff.
Unfortunately haven’t found that cheaply available in Finland. I know about it too. It’s the only thing I haven’t tried other than straight up sanding it
So the legend of bar keepers friend is that it was invented after someone boiled a bunch of rhubarb greens and noticed it cleaned the pan. I reckon any green high in oxalic acid (the main ingredient in BKF) should do similarly enough to the actual product to let you know if it might work.
There’s probably a local equivalent; looks like the primary “ingredient” is Oxalic Acid so a cleaner containing that would probably work just as well
Are those scorch marks an issue beyond aesthetics though? (Genuinely curious, not judging)
They leave a burnt taste in the food
In that case, try boiling a mixture of baking soda and water in it, then scouring it using tongs with copper wool (I’d probably use steel wool, but that might also leave scratches, I don’t know). If it’s giving your food a taste, it is coming off, just really gradually and under high heat.
Done that already before, twice.
Womp womp
A straight angle grinder is better suited for that job
Yes. Intentionally though.
I’ve been using the cast iron pan handed down to me for like 30 years. It skipped a generation and went straight from my grandmother to me. I don’t know exactly how old it is though
If I know grandmas, I was probably purchased at Kmart in like 1996.