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Help! Pastry bottom stuck in stock pot!

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

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

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

    1 Reply
    1. re: pikawicca

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

    2. 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

        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

          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

            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

              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

                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

              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. 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

              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

                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. 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. 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.