Psst... We're working on the next generation of Chowhound! View >
HOME > Chowhound > Cookware >
Apr 7, 2011 08:29 PM

Polymerized fat, tin and rivets

These are all things that I need a hand in cleaning, please. When can I expect you? Okay, if you can't lend a hand how about some advice?

So, polymerized fat - tips for removing from clad cookware? I swear somethings I think they BKF eats away more of me than the grime.

Tin, first cooking experience in copper was awesome. I'm scared to death of cleaning it too harshly. I soaked it but it still seems a bit grimy - what to do? Can I use the green side of the sponge or absolutely not?

Rivets? Ugh. Any amazing tips or tricks out there?

Sadly I wish I could just live in the perfection of the WS showroom! Cooking is awesome but when the cleaning takes just as long it's a real drag.

  1. Click to Upload a photo (10 MB limit)
  1. Hi, olympia:

    You worry too much sometimes, you know?

    BKF on SS is fine; wear rubber gloves. A soft natural dish brush on your new tin with lots of Dawn is fine (even simmered on the stove after). The rivets--accept the dark circles as an introduction to homeopathic medicine.

    You're doing great. Relax and enjoy the blessings of imperfection.


    3 Replies
    1. re: kaleokahu

      But, but, but.... you might have a point. I'm not in my natural state if I'm not worrying about something. ;) My better half deserves your sympathy!

      Okay, I'll take your word on the tin and rivets (I'm a big fan of your thoughts and advice btw). RE the BKF - if I'm finding it nearly impossible to remove the polymerized fat is there something else I can what else can I call in as a reinforcement? I'll have to think about getting gloves. I'll be a useless cook if the acid eats off my thumb.

      1. re: olympia

        Hi, Olympia:

        What else if BKF doesn't work? BKF is fairly abrasive (that's why I like Bon Ami), and it's got oxyacylic acid in it, so if we're talking goo in the bottom of your pan, I'm thinking you are not scouring the clad hard enough.

        My Plan B for SS is usually Goo-Gone, sometimes with BKF in a paste. But wash the clad really well afterward, because Goo-Gone is a powerful petrochemical.

        Yes, maintaining your opposable thumb is key to cooking!


        1. re: kaleokahu

          Usually the real problem is on the outside and not the inside. I think my issue is sputters from other pots or cooking with a pot that appears clean on the outside but a little oil residue is there. This then becomes very difficult to remove. I sometimes scrub as long as a cook and definitely put in tons of elbow grease.

          Another copper/tin question. So my brand new bargain basement pan on the interior seems to radiate a pinkish hue. Does tin look pinkish when used? I read to expect dulling and eventually darkening? I hope there wasn't just a micron of tin which I managed to wash away. *sigh*

    2. polymerized fat on clad cookware - how bad is it? Try boiling some water in the pan and let it simmer for a few minutes then start gently scrubbing it with a brush.