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From: martin@yale.ARPA (Charles Martin)
Newsgroups: net.cooks
Subject: Re: Out Damn Spot!
Message-ID: <968@yale.ARPA>
Date: Mon, 29-Jul-85 12:39:27 EDT
Article-I.D.: yale.968
Posted: Mon Jul 29 12:39:27 1985
Date-Received: Wed, 31-Jul-85 23:28:17 EDT
References: <5543@tekecs.UUCP> <10031@Glacier.ARPA>
Reply-To: martin@yale-comix.UUCP (Charles martin)
Distribution: net
Organization: Yale University CS Dept., New Haven CT
Lines: 32

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In article <10031@Glacier.ARPA> reid@Glacier.ARPA (Brian Reid) writes:
>In article <5543@tekecs.UUCP> barrys@tekecs.UUCP (Barry Steel) writes:
>>How do you get rid of the brown spots (and streaks) that accumulate on pots
>>and pans from frying?
>
>Oh, goody. Another "kitchen technology" discussion. I love 'em.
>
>Yes, I've got a scheme that works so well it will take your breath away.
>(Literally--it uses ammonia).
>
>I am at a loss for enough superlatives to say how effective this cleaning
>technique is. It will restore any metal or glass cooking utensil to its
>virgin factory condition.

I tried this on the antique copper pots handed down through four
generations of professional chefs (they had some minor brown spots) and
I was surprised at an added bonus of the technique.  Not only were the
brown spots removed, but all the utensils now have a lovely patina of
green and black.  My copper-clad Revere Ware has suffered the same
fate.  Two seventeenth century cast-iron pots vanished completely during
cleaning.  A companion piece to this posting will be appearing in
net.legal, where I discuss the legal ramifications of posting
destructive advice to the net.  :-)

If you're the kind of person who puts amazingly corrosive stuff into his
or her pots and pans, we recommend that you use Drano as an alternative
to straight ammonia; this has actually worked for us on stainless steel
(you take your chances with other items), and it makes it possible to
clean pans with a copper exterior.  In addition, if your apartment is
broken into while you are cleasning, you can throw the panfull of Drano
into the face of the assailant.
	-- From the kitchens of Joe Lisp