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Cleaning Around Rivets on All-Clad... and getting stains off All-Clad's MC2

I love my All-Clad cookware, but I've noticed that that gunk has built up around the rivets that is impossible to remove, even with Barkeeper's friend. Any suggestions on how I can get this off?

Also, some of my all clad is that MC2 line, which has a matte exterior. My saute pan in particular is very stained and, again, Barkeeper's friend is useless. Has anyone had any success in removing the stains from this type of finish? The interior (which is polished stainless steel) is fine, but it's just not very attractive.

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  1. The only thing that has helped somewhat for me has been a paste with baking soda and water. I think with that kind of cookware, you're better off working on accepting that it won't look flawless. It just looks so shiny when it's new! Let me know if you find anything that works so I can give it a shot.

    1. I just saw this thing on TV. Has anybody tried it or know anything about it?

      http://www.greasebullet.com/index.html

      I went ahead and ordered one batch - I'll report on it when it comes in. I completely do not believe the ads - but hey - it's worth the few bucks to see how badly they're lying. And if, perchance, it works - well their site had an option for ordering a gross!

      1 Reply
      1. re: applehome

        It looks as if you may be disappointed with Grease Bullet.

        According to the Hartford Courant:
        http://www.courant.com/business/hc-on...

        "I waited 30 minutes, with no discernible difference. I waited a few hours. Nope. I let it soak overnight. Nada.

        This product doesn't work.

        "Soak your toughest baked-on cookware," the infomercial beckons. "In just minutes, they'll sparkle like new inside and out with no more scrubbing."

        Yeah, a nice idea. Only I'm the one who got soaked."

        A TV station said it worked a little, but were still not impressed:
        http://www.komotv.com/buyerbeware/sto...

        So, maybe your best bet is to return them unopened and get your money back.

      2. All Clad is a big sponsor & supplier to TV cooking shows. Their cookware always looks new on those shows, very different fr: the reality we experience. It makes you wonder how much of the high price we pay for this cookware goes to "promotional consideration" and keeping these shows furnished in new cookware.
        I have only used All Clad's recommended BarKeeper's Friend and "dobie"(nylon mesh sponge) and wasted an unacceptable amount of time trying unsuccessfully to clean back to look like a $100 pan. Check similar thread which suggests cleaning w/ oven cleaner or baking soda or salt solution or sausage grease.
        Even the finest restaurants in the world don't use All Clad unless they're paid to.

        6 Replies
        1. re: ilikefood

          You hit the nail on the head. I find All-Clad to be incredibly overpriced for the quality but I'm not going into that rant again. However, gunk under the rivet heads is exactly why I prefer welded handles, even though welding doesn't look as expensive. Sitram (French) and Demeyere (Belgian) and some of the best cookware in world have welded handles, not riveted, and they are more durable and more hygenic.

          For the OP's problem, attack the rivets with cleanser of choice and an old toothbrush and scrub away.

          1. re: Pupster

            ""...the best cookware in world have welded handles, not riveted, and they are more durable and more hygenic.""

            I disagree with the durable part of any welded handle on a pot/pan. True welding takes a great amount of penetration, adding back in any displaced material, and ample use of surface area.

            Spot welding is the worse thing, but many manufacturers will try to compensate by welding a handle to some pad and spot welding the pad to the vessel. Perhaps that will make the handle less prone to failure thus lasts at least "a households" lifetime, but in the food industry I have seen handle failures because of rough treatment. If the pot/pan has a lifetime warranty it likely be honored for the home user, as abuse of any kind in the foodservice industry isn't worth the time to try to get a replacement.

          2. re: ilikefood

            Sounds like you do own some All-Clad, even if it's against your better judgment! I have a couple of All-Clad MC2 frying pans that I purchased online from Cookware 'n' More during one of their twice-yearly sales--paid less than half the usual price and feel it was well worth the money. They're factory seconds but the defects are virtually undetectable. They perform extremely well and frankly, I don't much care if they get stained on the outside as long as they're sanitary--nobody's shooting a cooking show in my kitchen. That being said, Barkeeper's Friend does a great job on the stainless-steel interiors; and even though it's probably a terrible thing to do, I've occasionally used Brillo pads on the brushed-aluminum exteriors, with good results.

            1. re: Miss Priss

              Miss Priss, do you not have rivet heads on the inside of your frying pans? And do you not get gunk underneath those heads? I think that's what the OP was speaking of.

              PS. I don't own any All-Clad. (If your first sentence was directed at moi.)

              1. re: Pupster

                My reply was actually to ilikefood, who apparently owns some All-Clad despite having very negative feelings about the stuff. I wasn't intending to directly address the OP's point. But since you ask: I do indeed have rivet heads inside my All-Clad skillets, as well as inside my Wearever aluminum skillets from the restaurant supply house and inside various other pots and pans that I've accumulated over the years. Gunk does sometimes accumulate around those rivet heads when I cook, but I scrub away at them afterwards and it all comes off--or at least, it's no longer visible, which is good enough for me!

              2. re: Miss Priss

                I'm with you that there's nothing wrong with things looking like they get used! Someday someone will be coveting those things that have "patina" and some will be remembering the wonderful things that came out of them.

                I like to keep my stuff looking good and inviting too but if things didn't look like they got a workout I'd wonder what the point of having them was.

                Must look for that semi-annual seconds sale. Any heads up what time of year to key in on?

            2. I have numerous pieces of All-Clad and they are all the MC2 variety. Removing bits of food stuck under the rivets is usually accomplished with a stiff toothbrush and some Barkeepers friend. The staining of outside of the MC2 is something that happens to all MC2 and it is only removed with steam-cleaning and much brushing. I worked in numerous commercial kitchen and All-Clad pans were a common sight.

              As long as the interior of the pan was clean and sanitary, I didn't pay much attention to the small stains of the outside. I knew it was going to stain, but, I am more interested in the function of the pan rather than a few exterior stains that doesn't affect the use of the product.

              IIRC, The MC-2 lines differs from the other All-Clad lines in that is it only a sandwich of aluminum and stainless and doesn't have the outer stainless/copper cladding of the other pans.

              1 Reply
              1. re: Kelli2006

                To reinforce Kelli2006's statement, I thought I would add an observation. I was watching a Molto Mario episode and they showed the inside of the saute pan right by the handle. The area around the rivets was nicely browned, meaning the pan was used more than once. I don't think gunk in the rivets is going to cause anyone harm.

                I have several pots (different brands) with rivets and clean them as best as I can. They get used a lot. I do my best with the rivets.

                The outside of my anodized pots get scrubbed with Cameo Aluminim cleaner if they get real dirty. So far, they have all cleaned up well and I don't have any exterior stains.

              2. Our family has used the scrubber sponge (the one with one soft side and one coarse side...but not too abrasive)for as far back as I can remember. They work great on my All Clad pots, dishes, glassware, and just about any other dish. Baking soda and water is also great for periodically getting rid of that tough film that developes on the bottom of the pan.