The heat was too high. But I think that’s been covered.
Also, if you have a stainless steel pan, you need one of these:
https://www.amazon.com/Scotch-Brite-214C-Stainless-Scrubbing-Scouring/dp/B002CQTXBC
They make cleaning stainless steel pans extremely easy. And no, it won’t scratch your pan
If you don't feel like doing a ton of scrubbing, just soak it with 50/50 white vinegar and water. If it's just surface rust it'll probably take an hour or less and then you can just use some form of scrubber (i prefer these things to steel wool) to literally knock whatever's left off. I did this recently as part of restoring a vintage pan.
Clear the line with co2, then carefully put one of these on the end of the out tube. Just make sure everything is sanitary and you should be fine. It's not an ideal situation, but I've had the same issue and this will fix it for now.
Not with the kind I'm thinking of, no. These thingies. The ribbons of steel are thicker and stronger, so they tend to come apart like an unraveling sweater, rather than actually breaking into little pieces. Also, you don't have to apply that much pressure.
"Steel wool" is possibly the wrong word, but it was the word that came to mind at the time.
Stainless steel sponges like this get almost anything off of anything.
These things:
Scotch-Brite Stainless Steel Scrubbers, Ideal for Cast Iron Pans, Powerful Scrubbing for Stubborn Messes, 3 Scrubbers https://www.amazon.com/dp/B002CQTXBC/ref=cm_sw_r_apan_i_ZX087K7F01E7Q0HN0D46?_encoding=UTF8&psc=1
Magic. Honestly, don't mess around with baking soda. You might not even need barkeeper's friend. I have no idea where these have been my entire life but they've gotten things clean that I was sure were ruined forever.
I'd get that slot closed up as much as possible with a sturdy piece of wood or metal. The little beggars like to chew so don't skimp. :(
Stuff any remaining holes (any opening that is dime-sized or larger) with pieces of stainless steel wool, copper or brass wool, or stainless steel scouring pads (https://www.amazon.com/Scotch-Brite-214C-Stainless-Scrubbing-Scouring/dp/B002CQTXBC/?th=1).
Regular steel wool or scrubbing pads work for stuffing holes too, except the steel will rust and get nasty looking.
I use bar keepers friend and metal scrubbing pads like these I'll get them from dollar tree though. I scrub my pans with the two and they look like new every time.
Scotch-Brite Stainless Steel Scrubbers, Ideal for Cast Iron Pans, Powerful Scrubbing for Stubborn Messes, 3 Scrubbers https://www.amazon.com/dp/B002CQTXBC/ref=cm_sw_r_apan_i_KZCAD5SA33DRBM3ZPH8G
> Do not use steel wool on the inside of All Clad pans EVER!
Why not? I've been doing it on my 12" saute for 5 years now with no ill effect at all.
We're all talking about these, not the shitty dark black steel wool from shop class.
My answer depends on whether you’re sharing them or they go back to your room after each use.
For sharing, I’d recommend stainless rather than nonstick. If one person stirs mac and cheese with a fork, the finish will be ruined. If they’re just for you, I’d get a nonstick fry pan and stainless sauce pans.
If you have a HomeGoods near you, look for the basics: a 10” fry pan, a 2 qt sauce pan and an 8 quart pot. Then get some scrubbies to keep the stainless clean. https://www.amazon.com/dp/B002CQTXBC/ref=cm_sw_r_cp_api_glt_fabc_BY5NS36ZZZ3PC4K5TN20
Remember that you don’t need a fancy matching set - just get what you need.
I use the Scotchbright stainless steel scrubbing pads, as far as I know there is only one grade, but they work perfectly.
Scotch-Brite Stainless Steel Scrubbers, Ideal for Cast Iron Pans, 3 Scrubbers https://www.amazon.com/dp/B002CQTXBC/ref=cm_sw_r_apan_glt_fabc_FMN81QXD5CCYHY74Z459?_encoding=UTF8&psc=1
I’ll have to try that. By “scrubby”, do you mean one of these or the big chainmail ones?
On my stainless and glass I use a "scotch-brite" stainless steel scrubber and dish soap.
Scotch-Brite Stainless Steel Scrubbers, Ideal for Cast Iron Pans, 3 Scrubbers https://www.amazon.com/dp/B002CQTXBC/ref=cm_sw_r_cp_api_glt_fabc_XSGV4G2T7R7P4RB96WE9
Stainless steel scrubbers changed my life. Don't get the copper coated ones though, it's a nightmare. That being said, I generally let everything proof in my mixing bowl, maybe don't do this if you are using glass.
https://www.amazon.com/dp/B002CQTXBC/ref=cm_sw_r_cp_apa_glt_fabc_70T217YV6HK75FAJQC25
My suggestion: Light scrubbing on the effected areas with stainless steel wool to get off any loose bits.
Then simply reseason the entire pan without stripping it. That will fix the effected areas and not wreck you excellent cooking surface seasoning. Give it three coats of seasoning with simple Crisco and you will be fine.
It's not gonna look super pretty, but unless this is a show pan, fuck that. I'll take years of good bottom seasoning over how a pan looks for a user pan any day.
It's stainless steel. I wouldn't worry too much about damaging it.
Just soak it in hot soapy water for an hour and then go at it with one of these: http://www.amazon.com/Scotch-Brite-Stainless-Steel-Scouring-3-Pad/dp/B002CQTXBC/ref=sr_1_1?ie=UTF8&qid=1462972888&sr=8-1
If it's hops you'll have to clean out the tube/poppet/tap/etc. then find a way to filter it BEFORE it enters the dip tube.
Someone below mentioned a muslin bag, but that might cause resistance or foam up the beer.
Stainless steel scouring pads might work. (this was suggested to me once here when I had the same issue). THESE But make sure you boil/sanitize them first and then just get it the bottom of the keg around the bottom of the dip tube. The idea is this will catch the hop sediment before it enters the dip tube. Good luck!
Go to home depot or lowes and buy a pack of these. They are around $2.50 for a pack of 3.
Sanitize 1. While you're doing that remove the liquid post and clear/re-sanitize it. When you put it back in, before pushing it all the way down use SS tongs or something to let you push the end of the dip tube into the middle of the pad. Push the dip tube all the way down and reattach post.
Depending on how much liquid is in the keg, you can use your hand (sanitized) and it's very easy to attach.
Problem solved for less than $1.
Looks to be just rusty. You can try soaking it in the sink filled with water and 5-6 cups of white vinegar. Soak for 1/2 hour - 45mins. This will loosen up the rust then you can scrub it with one of these scrubbers. BSR skillets are usually fairly rough on the outside and will just tear up steel wool.
Likely something akin to these.
Used them all the time growing up.
Scotch-Brite Stainless Steel Scrubbers, Ideal for Cast Iron Pans, Powerful Scrubbing for Stubborn Messes, 3 Scrubbers https://www.amazon.com/dp/B002CQTXBC/ref=cm_sw_r_cp_api_i_AFXA9QJ4JEWYBABCYY4K
These are the ones I buy
Ooops…and sorry!
Thanks for the info….Should I use the Eagle One Etching Mag Wheel to scrub it with a [scotch bright pad like this?] or just any old rag? (https://www.amazon.com/dp/B002CQTXBC/ref=cm_sw_r_awdo_J0PCG5922CQFDVXGTJWZ)
Thanks.
Any idea why they advertise https://www.amazon.ca/Scotch-Brite-Stainless-Steel-Scouring-3-Pad/dp/B002CQTXBC?th=1 this product this way then? For people that didn't clean up with cleaning agent right away, I assume? Because the product looks like it will damage the steel for sure.
Nobody said steel wool. I'm talking about this
And yes, when you can wipe out grit like that it's fucking dirty.
Yep. Just get some Stainless Steel Scrubbers/wool like these
I scorched mine with a torch just to ensure there was no left over residue on them, get enough to where you can pack it in the bowl area, put your spice in and use a lighter from a distance to heat the Steel enough to start vaporizing your DMT, you don't want your flame directly on the wool.
You can refer to this as its the same process just with a different device.
Try a stainless steel scrubbing pad, plus dish soap. https://www.amazon.com/Scotch-Brite-214C-Stainless-Scrubbing-Scouring/dp/B002CQTXBC/
I roasted a duck for xmas and had a gunky roasting tray to clean this morning too.
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Scotch-Brite Stainless Steel Scrubbers, Ideal for… | $1.75 | $1.75 | 4.6/5.0 |
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Thanks for both suggestions. Going to give it a try. I agree about steel wool, but I'm thinking about something beefier, like this?: https://www.amazon.com/gp/product/B002CQTXBC/ref=ppx_yo_dt_b_asin_title_o00_s00?ie=UTF8&psc=1
I've been using copper mesh to plug other possible entry points, but the stainless steel seems pretty tough and it's cheap as dirt. Supposedly won't rust.
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Use a space pussy.
Good choice. I have the same. Here are some bullet points:
I cook all the time for my lady and myself. 4 burgers. 8 wings. A full slap of spare ribs (cut in haft), 2 T-bone steaks, Shish-kabobs . So this grill is perfect for your application. Granted, don't plan on cooking a side with most meals, as the meat takes up a good amount of room.
Oil is not needed. Thou I tend to Pam not stick spray the griddle right before I put the meat on. It works fine. A little elbow grease when you clean it may be needed, but it is fairly easy.
Some Proof of what I have done with mine: