potato peels to clean cookware??
My new De Buyer pan instructions say to boil potato skin s to help clean the pan before seasoning. Does this work? How many potato peels should be used?
I don't know what it does, but I did it anyway. Use two or three large potatoes for a frying pan — I don't suppose it's critical. Potato skins are alkaline. I'm guessing that's why they are used.
Not exactly my area, but it has been reported here several times that the reason is the presence of oxalic acid in uncooked potato skins. See, e.g., http://chowhound.chow.com/topics/741895 It would, by its nature, be food-grade, which might explain why deBuyer refrains from recommending boiling Bar Keeper's Friend.
This question has been asked so many times that I wonder if we should make this a previous thread a "sticky" topic. The potato skin can be used to clean a carbon steel before seasoning, but it is not the only thing which can do this. In fact, using potato skin is somewhat unusual. Go ahead use the potato skin if it suits your need and situation, but I won't worry too much about it.