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Is Canola oil the Devil?

j
Josquin Feb 21, 2007 05:23 PM

Is it just canola that will build up that orange, gluey, nearly-impossible-to-clean residue on all of your stuff? I've got a waffle iron that's about ready for the trash heap. I haven't run into this with any other oils. Can you avoid this, and how the heck do you get it off of everything? Thanks.

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  1. favolaus RE: Josquin Feb 21, 2007 05:28 PM

    oven cleaner works on everything as a last resort.

    1. JK Grence the Cosmic Jester RE: Josquin Feb 21, 2007 08:58 PM

      Nonstick cooking spray will do that too, especially on nonstick surfaces.

      1. gansu girl RE: Josquin Feb 22, 2007 06:57 AM

        Might be hard on the waffle maker, but woth a shot - I find that a stiff paste of baking soda and water scrubs a lot of tough residue off pots & pans . . . also not noxious like oven cleaner . . . .

        1. r
          rexmo RE: Josquin Feb 23, 2007 04:21 AM

          Canola = rapeseed oil, a good lubricant, value as a foodstuff, not so much.

          Check your peanut butter labels. Most big brands remove the peanut oil and replace with canola.

          1. Tartinet RE: Josquin Feb 23, 2007 04:59 AM

            In my experience, olive oil will do this too. It seems like that's just what happens when the oil gets really hot, or thin layers are allowed to build up over time. I've always assumed that the seasoning on cast-iron pans is made of that same tough material. I think oil can become a polymer when it gets overheated, but I could be misremembering something I read.

            Anyway, another way to clean it is to soak the waffle grid in a solution of water and dishwasher powder. Let it soak for a few hours, and it should soften and scrape right off. Don't get too much of the solution on your skin, though. It's nasty stuff.

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