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Help! Pastry bottom stuck in stock pot!

julietg Mar 6, 2010 05:53 PM

I've tried heat, I've tried cold.

How do I get the pastry ring bottom out of my stainless stock pot?

  1. g
    gradishertom May 3, 2012 11:13 AM

    Put some water in the pot, bring it to a boil and then try and brush the bottom with a nylon scrub brush.

    1. julietg Mar 27, 2010 05:16 PM

      I DID IT!!! Just put the pot on the stove on high. It popped right out. I dumped the water in the sink and the ring went with it.

      The ring burned or rusted a little line around the pot, but I will try some Barkeeper's when the pot cools down.

      Boy, do I feel silly for being such a ninny! Thanks so much for the advice everyone!!!

       
      7 Replies
      1. re: julietg
        Chemicalkinetics Mar 27, 2010 05:20 PM

        Cool.

        1. re: julietg
          Sam Fujisaka Mar 27, 2010 05:21 PM

          Taaa daaa ... the end of a sordid, perplexing, saga.

          1. re: julietg
            pikawicca Mar 27, 2010 07:51 PM

            Huge relief, now I won't feel compelled to do a repeat. Thanks for posting the finale.

            1. re: pikawicca
              Chemicalkinetics Mar 27, 2010 07:52 PM

              Ha ha ha :)

            2. re: julietg
              greygarious Mar 27, 2010 07:53 PM

              In your original post you said you had tried heat and cold. Do you mean to say that you never heated the pot on the stove until NOW?

              1. re: greygarious
                julietg Mar 28, 2010 07:24 AM

                No. At the time I had tried heat, there was no water in between the two. Sitting in the sink for a day changed that...

                1. re: julietg
                  b
                  breadchick Mar 28, 2010 07:38 AM

                  This is late in the game, but since there was water in the bottom, you could've put it in the freezer. The expansion would have loosened it, I think. (I didn't notice if anyone suggested freezing.)

            3. junescook Mar 27, 2010 12:53 PM

              Have you tried just putting some water in it and boiling it? That might dislodge the pastry bottom.

              1. t
                ThreeGigs Mar 27, 2010 12:42 PM

                Hi Julie

                Put water in the pot and let it sit overnight.
                Next day, pour the water out and then put the pot on your stove *upside down*, and turn the burner on high. Alternately you can put it in the oven upside down, with the oven at 450-500 degrees.

                The water between the pastry bottom and pot should flash to steam, pushing them apart. With the pot upside down you should get at least one side hanging down a bit, enough so that you'll have some space to get a knife tip between the sides and pry it out.

                1. pikawicca Mar 26, 2010 03:38 PM

                  This has been going on so long that I'm tempted to recreate this disaster in my own kitchen, just to see if I can resolve it.

                  1 Reply
                  1. re: pikawicca
                    c oliver Mar 26, 2010 07:32 PM

                    And then write an article about it. Win-win :)

                  2. Robin Joy Mar 26, 2010 12:30 AM

                    Actually Julie, I personally promise to buy you another pastry ring if you wreck this one. So go on, do your worst.

                    1. julietg Mar 25, 2010 04:02 AM

                      So now that we all have a frame of reference- see? They fit perfectly! And because I have never used the (probably $20 at stupid Sur La Table) pastry plate, I don't want to ruin in with glue or tape (the shiny surface would be ruined and thus its non-stick, no?) The magnets I got aren't strong enough. I tried heat, and leaving it in the snow overnight.

                      Will try the broiler method this weekend, I guess.

                      Just for you, RichardM.

                      1 Reply
                      1. re: julietg
                        j
                        JayL Mar 25, 2010 04:54 AM

                        That surely doesn't look like non-stick. Super glue that sucker (or h-d suction cup it) and pull it out already.

                      2. julietg Mar 24, 2010 06:42 PM

                        'julie'

                         
                        4 Replies
                        1. re: julietg
                          Sam Fujisaka Mar 26, 2010 03:46 PM

                          Ah ... see how the image flips back and forth, left to right, convex and concave? They're trying to tell you to press hard on the pan so it flips inside out, releasing the pastry piece.

                          1. re: Sam Fujisaka
                            FoodFuser Apr 15, 2012 08:24 PM

                            Convexity, concavity. Dude with the curves, that was Sam.

                            1. re: FoodFuser
                              John E. Apr 16, 2012 09:53 PM

                              I had not seen this thread when it was current. As I was reading through the posts I thought of what I would have done in this situation. It turns out my solution worked. What I would have done was ignore the problem until it went away all by itself. The next time I boiled pasta in the pot it would have come loose and surprised me at the same time.

                              1. re: John E.
                                julietg Apr 29, 2012 06:25 AM

                                /like

                        2. Robin Joy Mar 22, 2010 06:10 AM

                          I've had enough sleepless nights......What happened please?

                          4 Replies
                          1. re: Robin Joy
                            julietg Mar 23, 2010 07:42 PM

                            I haven't found a magnet strong enough to pull the piece out of the pan.

                            It continues to mock me.

                            I am loathe to use super glue (which I bought and then chickened out on). You see, I never got to use the pastry ring.

                            1. re: julietg
                              pikawicca Mar 23, 2010 07:48 PM

                              Okay, one last suggestion: go to a business that installs granite countertops and ask to borrow/rent one of their super-strong suction devices. Just as good as super glue (perhaps stronger) and no damage done to pastry ring.

                              1. re: julietg
                                alanbarnes Mar 23, 2010 07:52 PM

                                Use the super glue. It's pretty brittle when dry, and anything that doesn't chip off easily can be removed using nail polish remover (acetone).

                                1. re: alanbarnes
                                  c oliver Mar 23, 2010 08:30 PM

                                  Or put it in the freezer.

                            2. pikawicca Mar 9, 2010 07:08 PM

                              I can't recall any previous CH post eliciting such creative suggestions. It's been a blast. Hope something works for the OP.

                              1. julietg Mar 9, 2010 03:14 PM

                                It sits on my counter and shames me.

                                As for the metals, it's an All-Clad Ltd pot, so stainless on the inside, yes?

                                The pastry bottom is flimsy and shiny. Aluminum?

                                They have formed a seal- there is water trapped in between them.

                                7 Replies
                                1. re: julietg
                                  karmalaw Mar 9, 2010 03:34 PM

                                  1) try spraying the pastry bottom with compressed air (this will chill the pastry ring -- and some air just might get in to break the seal) while the pan itself is on a warm burner? Once it's chilled try to use the suction cup trick to lift it out?

                                  1. re: julietg
                                    Chemicalkinetics Mar 9, 2010 03:45 PM

                                    Is it stuck all the way down or in the middle of the stock pot? If it is the middle of the stock pot, then just drill a hole in your pastry bottom or something and pull it out.

                                    1. re: julietg
                                      alanbarnes Mar 9, 2010 03:54 PM

                                      Don't be shamed, use the broiler. The stock pot should expand first, loosening up the connection between the two. But if that fails, the water will boil, turn to steam, and expand, pushing the pastry bottom out.

                                      1. re: alanbarnes
                                        c oliver Mar 9, 2010 05:45 PM

                                        I really like the duct tape idea. That would be 366 uses!

                                        1. re: c oliver
                                          alanbarnes Mar 9, 2010 06:57 PM

                                          Heck, the OP could even super glue some handles to the pastry pan. Acetone should remove the residue, but if that doesn't work she's no worse off than if she tried to drill through it. Lots of good solutions.

                                          1. re: alanbarnes
                                            Chemicalkinetics Mar 9, 2010 07:24 PM

                                            This is probably one of the easiest approahes to implement.

                                        2. re: alanbarnes
                                          Paulustrious Mar 24, 2010 07:25 AM

                                          This suggestion by Alan is the first I would follow. Easy to do and no damage. At the very least it will force the water out. The only downside is that as it cools it may suck your pasty bottom even harder. Please pardon any inappropriate mental image.

                                      2. greygarious Mar 9, 2010 02:08 PM

                                        Julietg, please advise. What, if anything, worked?

                                        1. g
                                          goatgolfer Mar 9, 2010 12:21 PM

                                          Hot water and lots of soap. The lubricant will get under the pastry bottom with some agitation. Good luck

                                          1. d
                                            dobs737 Mar 9, 2010 07:30 AM

                                            It would really help to know the material of the stock pot. If it is a Le creuset then we'd want to take measures to protect the surface.

                                            You could always try a tupperware citrus peeler such as this http://www.amazon.com/Tupperware-Citr... or try a very thin metal bar like they use then you lock your keys in your car. Get two of those. Bring water to a rolling boil. Then set the stock pot on the floor and try to get between the ring and the pot on opposite sides and 3 and 9 o'clock. Perhaps you will be able to shimmy it up. Or have a second person hold a blow torch to the affected area when you try to shimmy it out. Another option would be a soldering iron to heat up the ring so that you could bend it easily and pull it out.

                                            The tart ring is a lost cause but hopefully the stockpot won't be a total loss.

                                            1. Robin Joy Mar 9, 2010 03:56 AM

                                              Duct tape is very sticky and can be highly entertaining:

                                              http://images.google.co.uk/imgres?img...

                                              Maybe a couple of strips folded to provide "pulling tabs" would get you enough purchase?

                                              1. h
                                                HLing Mar 8, 2010 12:01 PM

                                                Usually something stuck from a "dish-washing accident" can be unstuck by the same soapy water that got it there in the first place. I've had it happen with breakables where drilling is out of the question, and eventually it gets loosen with soap and water...usually the less force the better.
                                                Good luck!

                                                1. j
                                                  JayL Mar 7, 2010 08:27 AM

                                                  Heavy Duty suction cup(s)...might even try the ones window washers use.

                                                  1. greygarious Mar 7, 2010 08:21 AM

                                                    Just an idea, based on nothing: lay pot on its side and rap the bottom (at the highest point) with a hammer. Not really hard, but repeatedly, in quick succession. I am thinking this might dislodge the ring and cause it to start to slide. If not, maybe doing the same thing with the pot upside down, toward the edge of its bottom, not in the middle.

                                                    Or, heat up the pot with an eighth inch of oil in it. The oil might get under the ring as the pot heats - you know the way oil heated in a skillet migrates to the sides, leaving the center of the pan dry? (There's a name for that which Harold McGee wrote about.)

                                                    1. r
                                                      RichardM Mar 7, 2010 07:10 AM

                                                      Is it tight like you had to press it into place or did it just sink to the bottom? The reason I ask is if it is wedged into place you probably have to cut (drill) an opening in the pan bottom to get something under it. This will probably mar the bottom of the stock pan but not affect it's usefulness. Another option to try is if you have or know someone with a fairly strong magnet. Most SS is not magnetic. Check side of cake pan to test with refrigerator magnet.

                                                      If it's not too tight try adding some water (2-3") and bring to a boil. The formation of bubbles under the pan bottom may lift it enough to get a long handled fork or knife under it. Also, stock pot will expand from the direct heat while the water will keep the pan bottom at about 212F.

                                                      Good luck.

                                                      1. Gio Mar 7, 2010 03:27 AM

                                                        I'm dying to know why the pastry ring bottom was in the stock pot to begin with.....A new technique I haven't heard of?

                                                        1. alanbarnes Mar 6, 2010 07:11 PM

                                                          Try a blowtorch. Flip the stock pot over and get the bottom as hot as possible. The pastry ring should (might?) drop out. Careful, it's hot.

                                                          PS - it's March. All of our bottoms are pasty. Unless you live in the southern hemisphere, the adjective is superfluous.

                                                          2 Replies
                                                          1. re: alanbarnes
                                                            alanbarnes Mar 8, 2010 12:48 PM

                                                            Haven't heard from the OP as to whether the problem's been solved, so here's another possibility if she doesn't have a blowtorch handy.

                                                            If the stock pot is all metal (no plastic handles, etc.) and will fit in the oven, put the broiler on and let it preheat fully. Then put the stock pot in the oven upside down, with the bottom as close to the broiler element as possible. Again, the pastry ring should drop right out.

                                                            1. re: alanbarnes
                                                              c
                                                              cinnamon girl Mar 26, 2010 03:35 PM

                                                              what about a blow dryer? Wouldn't damage the steel as much as a blow torch or broiler. But also might not be hot enough . . .

                                                            2. Chemicalkinetics Mar 6, 2010 06:34 PM

                                                              Julie,

                                                              One suggestion is to slightly heat up your stock pot while putting ice on your pastry ring bottom. The idea is that your stock pot will expand slightly while your pasty ring will shrink a little. At the very least you want them to be at different temperatures. Then, try to use a very thin object to dig in between the two metals. Do not push the pan further in to the stock pot. As long as you can "tilt" the pastry ring slightly and get a handle, then everything is easy. If you don't have anything that is thin to dig in between, then you may just have to invent the stock pot and slam it a carpet floor or a sheet of towel in hope the pastry ring will pop out.

                                                              If this does not work, then you just have to ask a professional to cut/destory your pastry pan.

                                                              By the way, if your stock stainless steel and your pastry pan aluminum. If so, is there any nonstick surface on the pastry pan?

                                                              6 Replies
                                                              1. re: Chemicalkinetics
                                                                julietg Mar 7, 2010 06:45 AM

                                                                Neither is non stick. The pastry pan is shiny, and quite thin.

                                                                This was a sink accident- the stock pot was sitting in the sink and the tart-pan bottom slipped into the soapy water in the pot. They are the exact same size.

                                                                If I can't do it, should I take it to the knife sharpener?

                                                                1. re: julietg
                                                                  pikawicca Mar 7, 2010 07:37 AM

                                                                  Do you have a tiny crochet hook? If so, you might be able to work it under the tart pan bottom and break the seal.

                                                                  1. re: julietg
                                                                    Chemicalkinetics Mar 7, 2010 08:20 AM

                                                                    Hi Julie,

                                                                    Sounds like our previous methods did not work. There are few other options. One is to put the pastry pan in extreme heat and cold cycles, like heat and cool and heat and cool. This may get the pastry pan to loosen up. The other is based on chemical. If you know the pastry pan is made of aluminum and the stock pot is made of stainless steel, then you can use strong acid to eat up some aluminum and loosen the pan, but that only works if the stock pot is really stainless steel and the pastry pan is really aluminum. Don't do it if you are not sure.

                                                                    At this point, I feel it may be easier just to take to someone who can cut the pastry pan and get it over with. I don't think most knife sharpeners have the right tools. Is the pastry pan sink all the way down to the very bottom and stuck there, or is it in the mid way. If it is in the middle and pot stuck, then you can just have someone drill a hole in the pastry pan and hook it out. If it is stuck at the very bottom, where the pastry pan touches the stock pot bottom, then I am not too sure. I were thinking about a dremel cutter like this to cut the pan, but now I don't think that will work because it is impossible to make a clean cut inside the pot.

                                                                    http://www.halfdone.com/SOTW/MegamanB...

                                                                    1. re: Chemicalkinetics
                                                                      c oliver Mar 7, 2010 09:01 AM

                                                                      I've been wondering about heat and cold also but in a different way and not sure how it could be done at home. But heat expands and cold contracts, right? Is there any way to apply cold to the stuck piece while applying heat to the outside? What about upside down? Put the whole thing in an ice bath except for the bottom which would then be the top. Then apply heat to the top which used to be the bottom :)

                                                                      1. re: c oliver
                                                                        Chemicalkinetics Mar 7, 2010 09:37 AM

                                                                        Hi C_Oliver

                                                                        Yeah, I were thinking about that. In a earlier respond, I asked julietg to heat the stockpot (to expand) it while placing ice cubes on the pastry pan (to shrink), but it didn't seem to work. That is why I were wondering if it may work better by just constant heating and cooling the pastry pan to distort its original shape.

                                                                        It may just be easier to cut the thing out now. Oh well.

                                                                    2. re: julietg
                                                                      Gio Mar 7, 2010 08:29 AM

                                                                      I'm thinking that what you need is an artist's palette knife. They are flexible and Very thin. One may slip between the 2 surfaces more easily than other implements.
                                                                      Here's a picture:
                                                                      http://www.uxsight.com/product/images...

                                                                      I suggest the pointed ones...

                                                                  2. pikawicca Mar 6, 2010 05:58 PM

                                                                    I'm trying to figure out how your bottom got into this predicament. What are you up to?

                                                                    1 Reply
                                                                    1. re: pikawicca
                                                                      c oliver Mar 6, 2010 06:14 PM

                                                                      I don't even know what a pastry ring bottom is, much less why it was/is in a stock pot.

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