Stainless skillet/frying pan and removing "seasoning"

[masraum]

We just got a Demeyere 24cm frying pan today. I Christened it by sauteing some red kuri (hokkaido) squash. Now, mostly on the rim of the pan is some "seasoning" (hardened, yellow oil). I'd be OK with leaving that, but I'm sure the missus would prefer it to get cleaned out. I could probably get it cleaned out with a scotchbrite style green scrubber. The instructions that came with the pan say "don't use abrasive cleaners".

Anyone have any advice on if it should be scrubbed out or left in to build up (or possibly eventually come out on it's own)?

The skillet is amazing by the way with super even heat and it stayed very flat on the bottom while cooking.

[legion]

Use a chain mail scrubby, water, and kosher salt.

https://www.amazon.com/KitchWhiz-Stainless-Chainmail-Scrubber-Cookware/dp/B01J31FNOO/ref=sr_1_5?ie=UTF8&qid=1510102565&sr=8-5&keywords=chainmail+scrubber

I use this method to clean my cast iron, stainless steel, and wok.

[RKDinOKC]

I have a sponge with what looks like a very fine steel wool on one side I use on my stainless pans. If it's really bad I use that sponge and some Bon Ami, It no scratchy.

[javadog]

You need to remove that every time you cook because if you don't it will cook even harder the next time you use the pan and pretty soon it will be black and hard as a ****ing rock.I would suggest using a Scotch-Brite pad type of dish sponge to get it off after soaking it in water for a little while.

[drkshdw]

That hardened yellow oil will never turn into 'seasoning' on the top of a stainless pan. It will get sticky and the longer you leave in on your pan, the harder it will be to remove it. And it will collect every piece of dust, hair and lint in your house as it turns into a tar-like consistency.

In the cast iron world it's caused by using the wrong oil (vegetable is bad but nonstick spray is the worst) and not heating it hot enough. Not sure I want to heat my stainless pans that hot to turn it black as I know they wouldn't stay straight.

As for removing, I use baking soda on my All-Clad to remove it. And a scotch brite. Most people are afraid to use abrasives but I bought my pans to use, not use as a mirror. To each their own.

[masraum]

Originally Posted by legion

Use a chain mail scrubby, water, and kosher salt.

https://www.amazon.com/KitchWhiz-Stainless-Chainmail-Scrubber-Cookware/dp/B01J31FNOO/ref=sr_1_5?ie=UTF8&qid=1510102565&sr=8-5&keywords=chainmail+scrubber

I use this method to clean my cast iron, stainless steel, and wok.

Doesn't the water just dissolve the salt? Or is that the point?

Originally Posted by javadog

You need to remove that every time you cook because if you don't it will cook even harder the next time you use the pan and pretty soon it will be black and hard as a ****ing rock.I would suggest using a Scotch-Brite pad type of dish sponge to get it off after soaking it in water for a little while.

Right, and that's what makes a cast iron pot so black.

Originally Posted by drkshdw

That hardened yellow oil will never turn into 'seasoning' on the top of a stainless pan. It will get sticky and the longer you leave in on your pan, the harder it will be to remove it. And it will collect every piece of dust, hair and lint in your house as it turns into a tar-like consistency.

In the cast iron world it's caused by using the wrong oil (vegetable is bad but nonstick spray is the worst) and not heating it hot enough. Not sure I want to heat my stainless pans that hot to turn it black as I know they wouldn't stay straight.

As for removing, I use baking soda on my All-Clad to remove it. And a scotch brite. Most people are afraid to use abrasives but I bought my pans to use, not use as a mirror. To each their own.

It's seasoning in a cast iron and should turn black in any pot as long as it gets hot enough. If you use a high heat capable oil, and don't get it up to the smoke point, then it won't harden and you end up with what you describe.

Thanks all. I've seen baking soda as a recommendation. Also Barkeepers Friend. Apparently, Demeyere also sells something.

[legion]

Use a little bit of water to make the salt easy to move around, but not so much that you dissolve all of it. Rinse thoroughly when done.

[scottmandue]

Bartender friend (cleaner)

My wife got a SS pan and it was recommended.

Now all my SS pans sparkle (where has this stuff been all my life!)

[Dixie]

I use Bar Keepers Friend

[Gogar]

I love the coarse salt thing for cast iron and woks

[tabs]

Well no one told ya how to use a SS pan????

Heat the pan, put oil in pan and let heat, and then put in food to cook. Then you have no stick..but do keep the pan klean.

I wish someone told me that about 20 years ago.

[wdfifteen]

Laquer thinner.

[masraum]

Originally Posted by legion

Use a little bit of water to make the salt easy to move around, but not so much that you dissolve all of it. Rinse thoroughly when done.

Ah, ok, I use a little oil and salt for scrubbing (cast iron). The oil doesn't dissolve the salt at all.

[masraum]

Originally Posted by tabs

Well no one told ya how to use a SS pan????

Heat the pan, put oil in pan and let heat, and then put in food to cook. Then you have no stick..but do keep the pan klean.

I wish someone told me that about 20 years ago.

I think you've got a typo

So are you saying get the pan hot, then add oil

or

are you saying put the oil in the pan, then get them hot?

I didn't actually have any food stick. WHat I had was some of the oil hardened into a coating.

[OldSpool87]

What about oven cleaner. I recently used it to clean the stainless steel filters on our range hood. It had been 5 years of exhaust sucked through those things…totally yellowed and tacky. I put them I. The sink and sprayed on over cleaner. An hour later I rinsed them and it was like an infomercial. Perfecty clean.

[ben parrish]

Have a favorite restaurant? See if they use Ecolab products. There is a product called Grease Lift that works wonders. Nothing like it on the market...truly amazing stuff. Put on a warm surface and let it sit for about ten minutes and wipe the burnt on grease off with a paper towel.

[greglepore]

baking soda is seriously amazing, let it sit overnight, then use a chore boy scrubber. Its made of woven stainless, won't hurt stainless.

[masraum]

Originally Posted by OldSpool87

What about oven cleaner. I recently used it to clean the stainless steel filters on our range hood. It had been 5 years of exhaust sucked through those things…totally yellowed and tacky. I put them I. The sink and sprayed on over cleaner. An hour later I rinsed them and it was like an infomercial. Perfecty clean.

I've read about folks using oven cleaner. It's some pretty caustic stuff. I'm sure it would probably be fine, but I would prefer to not use something like that on a surface that's going to touch my food, at least if there was a better option.

[vash]

Bar keepers friend.

My pans look rough, but occasionally I hit it with the abrasive. No problem.

[masraum]

Bar Keeper Friend for the win.

Pan is spotless.