D.E.Bishop wrote:
Howard, the caramelized/baked on grease on the bottom is probably grease that vaporized and then condensed on the plate. Happens on skillets and other appliances used for heating grease or oil to higher temps. I don't think there is a magic solutions to cleaning these items, elbow grease and some type of abrasive is one answer but my fav is replace the darn things. This does not apply to cast iron cook wear. It's supposed to look that way.
I suspect the yellowing is carmelized or polymer grease as well.
I'm in the try cleaning before replacing school of thunk though. Maybe it'll give more time to acquire interest/ save money on the funds needed for a new one first;).
SWMO wrote:
NYCgrrl I wonder if vinegar reacts to heat like alcohol? Alcohol starts turning to steam before water, somewhere around 180 if I remember right. My point is that if vinegar reacts the same a slow heating just below the boil point would coat the inside with vinegar followed by water. I would think this would be a good thing.
Interesting question and worth researching from my POV. I know that vinegar, much like various citrus juices, is a mild/weak acetic acid thus making it an important component of degreasers. I also know isopropyl alcohol is a useful component of homemade and many proprietary glass cleaners but don't recall why. Adding to my brain fart, I can discuss alcohol in cooking (bring on da booze!) as a flavorant but still remain on the sideline as to whether it all cooks off or not. The fact that I gave up on caring is a different subject;):D.
