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How to Use Bar Keeper's Friend Question

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So I just purchased some cook's standard triply pans. This is my first foray into the world of Stainless Steel cookware. I've read a lot on CH about the miracles of BKF. However, based on reading through threads, I'm still a little unclear about how people use this product. How frequently do you use BKF on your SS? Every time you cook or just occasionally when you feel the pots are looking dingy? Also, do you use it mainly on the exterior of the pan or both the interior and exterior? Thanks for any help the CH community can provide.

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  1. How frequently do you use BKF on your SS? ~~~~~~~~ As needed...depending on what you cooked in it.

    Also, do you use it mainly on the exterior of the pan or both the interior and exterior? ~~~ Both...but mostly the interior.

    Fun!

    1. <How frequently do you use BKF on your SS?>

      Whenever you like. I use it whenever I want to remove certain stains from cookware. No stain. No need to use.

      <Every time you cook or just occasionally when you feel the pots are looking dingy?>

      Definitely not every time.

      <Also, do you use it mainly on the exterior of the pan or both the interior and exterior?>

      Both, but I focus more on interior.

      1. In my experience, Bon Ami works as well as BKF in most cases and is a ton cheaper.

        3 Replies
        1. re: al b. darned

          A 15 oz can of Bar Keepers Friend sells for about $1.50 at my local Home Depot or Target. How much cheaper is Bon Ami?

          1. re: taos

            $.50 or so.

            I seldom use BKF on blades. I clean 50-100 blades a week and don't want to deal with the BKF acid. BA scratches less if at all, no acid, and rinses easier.

            Jim

            1. re: knifesavers

              I do use BKF to clean knives especially for rust removal or patina removal. The acidic nature of BKF does a good job for removing minor oxidation without strong abrasive.

              On a regular basis, I just use regular detergents for cleaning blade.

        2. "How frequently do you use BKF on your SS? Every time you cook or just occasionally when you feel the pots are looking dingy?"

          I usually deglaze the pan whether I'm making a sauce or not. Which cleans the pan enough so I can just wash it with a sponge. The pan will usually have some white spots or rainbow colors which is nothing to worry about. It's perfectly fine to continue cooking with it.

          When I want a very clean surface for searing meats I use "bon ami". Bon ami is milder compared to BKF. BTW is not the same product and one is not superior to the other. They both serve different purposes. For stuff that won't come off from simmering vinegar I'll use bon ami because I can get way without using gloves. For tougher interior cleaning, I resort to BKF.

          "Also, do you use it mainly on the exterior of the pan or both the interior and exterior?"

          BKF has an acid (Oxalic acid) which can be very tough on your hands if you don't wear gloves. So I mainly use BKF on the exterior of my pans where you need more cleaning power. The exterior should remain clean unless you cook on gas. From my experience, by far it's the flames that really tarnish the exterior. I usually give the exteriors a thorough cleaning once there is enough build up. But that isn't even an issue anymore since I've started using a portable induction burner.

          BKF is much better than bon ami for cleaning copper exteriors. It'll strip away the patina if you want shiny copper. However, the patina is what protects the copper from corrosion.

          1. I use BKF almost every time I clean my good pans, which I hand wash. I use it only on the inside. I use Bon Ami, if necessary, on the outside, which is aluminum, not SS. The two cleaning products are not the same. BKF is oxalic acid, and cleans chemically with no abrasives. BA is an extremely fine abrasive, so won't scratch. BKF is probably harder on the hands. I wear a glove when I use it.