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Residue on pots after cooking beans

l
LBinFL Jan 2, 2013 07:36 PM

I just can't seem to get the residue off the pot after cooking beans. This seems to happen no matter what type of pot I use; hard anodized, Stainless, ceramic or enamel coated cast iron. I soak and scrub and I know it is clean but when the pots drys I can see a white residue. What is the best way to get this off?

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  1. Chemicalkinetics RE: LBinFL Jan 2, 2013 07:48 PM

    Have you tried to soak the cookware in Bar Keeper's Friend solution or pure white vinegar? In the case of white vinegar, pour it in, bring the content to a very mild boil, turn off the heat, and let it sit for 10 minutes.

    3 Replies
    1. re: Chemicalkinetics
      sunshine842 RE: Chemicalkinetics Jan 3, 2013 01:23 AM

      +1 on the vinegar

      1. re: Chemicalkinetics
        l
        LBinFL RE: Chemicalkinetics Jan 3, 2013 01:00 PM

        Thanks, I put vinegar in the pot last night and let is sit overnight and it worked great! Plus the added bonus that the vinegar absorbs cooking odors.

        1. re: LBinFL
          Chemicalkinetics RE: LBinFL Jan 3, 2013 02:51 PM

          Your welcome. If you want to speed up the process, you can always heat up the white vinegar. Good luck.

      2. j
        janniecooks RE: LBinFL Jan 3, 2013 12:46 AM

        Use barkeeper's friend with a scrubbing pad (like a scotchbrite) on stainless or ceramic, and bon ami on hard anodized or ECI. The use of an abrasive powder is the only way I've been able to remove the white film. You can also use a steel wool pad like brillo coupled with powder, but I'd only use this on stainless. Oh, and I've never had to resort to soaking the cookware or boiling it when the residue is just from cooking beans.

        1 Reply
        1. re: janniecooks
          HelDubo RE: janniecooks Feb 4, 2014 03:50 PM

          barkeeper's friend and a dishcloth cleaned it right up on my stainless, enameled cast iron and crockpot. my new miracle cleaner!!! Thanks!!!

        2. d
          dixiegal RE: LBinFL Jan 3, 2013 03:50 AM

          I soak in white vinegar. Then scrub with a scrub pad or kosher salt. I cook dried beans a lot, and like them the best when cooked in cast iron. Cooking in bare cast iron was a problem, because to get the bean residue off, I got into my seasoning layers. So that is what inspired me to try enameled cast iron. Works great. The beans turn out just like I want them too and the vinegar soak does not harm the enamel like it does the seasoning layer on the bare CI.

          1. m
            msu73 RE: LBinFL Apr 6, 2013 09:16 AM

            Bar Keepers Friend works. Will try vinegar tho. I also had luck with Mr. Clean Magic Eraser on my Crock Pot. Does anyone know what that residue is?

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