All Clad maintenance

Quoted message said:

"Mike" says:

The salesperson said not to use abrasives like brillo on
the stainless steel piece. Any suggestions on keeping it in
top form?

All-[censored] is designed to hang on a hook as eye candy, NOT to
actually be used for cooking.

---= BOYCOTT FRENCH--GERMAN (belgium) =--- ---= Move UNITED
NATIONS To Paris =--- Sheldon ```````````` "Life would be
devoid of all meaning were it without tribulation."

I might mention that the All Cad workers are now on
strike in Canonsbugh, PA. Maybe they will outsource the
jobs to China.

Tom "Mike" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

The salesperson said not to use abrasives like brillo on
the stainless steel piece. Any suggestions on keeping it
in top form?

mary said:

I might mention that the All Cad workers are now on
strike in Canonsbugh, PA. Maybe they will outsource the
jobs to China.

We still do actual *work* in this country? I thought all
that was left was business managers and CEOs managing
outsourced contracts.

--
John Gaughan johngaughan.netjohngaughan.netOpen ↗
[email hidden]

Mike said:

The salesperson said not to use abrasives like brillo on
the stainless steel piece. Any suggestions on keeping it in
top form?

I use SOS pads, don't use more pressure than is needed to
remove the polymerized oil, and don't notice scratching.

Except for the polymerized oil, you don't need even an SOS
pad, because the stainless releases everything else with
soap and hot water and a plastic scrubber.

The blue and white stains can be eliminated by either making
spaghetti sauce (the acid in the tomatoes reduces the bonds
between the oxides and the metals) or using Barkeeper's
Friend (or any other oxalic acid based powder) as directed
on the package.

My All-Clad Stainless pots have about 2 years invested in
them, and look as close to mint condition as daily-use
cookware can be.

--Blair "I'd show you, but
I'm not at home right now."

John Gaughan said:

mary said:

I might mention that the All Cad workers are now on
strike in Canonsbugh, PA. Maybe they will outsource the
jobs to China.

We still do actual *work* in this country? I thought all
that was left was business managers and CEOs managing
outsourced contracts.

According to the Bush administration, we're actually
importing manufacturing jobs, and leaving the business
managers and CEOs overseas.

--Blair "And if you believe
that one, could you lend me
$87 billion for this
alligator repellent system
I'm building in my
neighbor's back yard?"

"Mike" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

The salesperson said not to use abrasives like brillo on
the stainless steel piece. Any suggestions on keeping it
in top form?

Look at their website for FAQ. You'll find:

Dimitri

How do I clean my All-Clad?

For daily cleaning, warm, soapy water is sufficient. Clean
your All-Clad thoroughly after each use.

Food films left of the pan may cause discoloration and
sticking.

To get rid of stuck on food or discoloration and stains from
using too high of a heat, we recommend cleaning your All-
Clad with a product called Bar Keeper's Friend.

To use the Bar Keeper's Friend, simply use a soft cloth or
sponge and water and make into a soupy paste. This can be
used on the interior, as well as the exterior of your All-
Clad (excluding the Cop-R-Chef).

The Bar Keeper's Friend can also be used on the exterior of
the All-Clad Stainless collection, LTD collection, and MC2
collection.

For cleaning of the Cop-R-Chef exterior, simply use a
brass/copper cleaner.

If your water has a high iron content, you may notice a
rusty discoloration. Use Bar Keeper's Friend to remove this.

"Mike" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

The salesperson said not to use abrasives like brillo on
the stainless steel piece. Any suggestions on keeping it
in top form?

As already mentioned, Barkeeper Fried is good for daily use.
If you get a lot of that brown, varnish-like build-up, you
can use oven cleaner. Put the item in a large garbage bag,
spray with heavy duty oven cleaner, close the bag and let it
sit for several hours. You will be able to rise it clean. I
do this about twice a year.

On 04/05/2004 12:36 PM, in article [email hidden],
"Vox Humana" <[email hidden]> opined:

Quoted message said:

"Mike" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

The salesperson said not to use abrasives like brillo on
the stainless steel piece. Any suggestions on keeping it
in top form?

As already mentioned, Barkeeper Fried is good for daily
use. If you get a lot of that brown, varnish-like build-
up, you can use oven cleaner. Put the item in a large
garbage bag, spray with heavy duty oven cleaner, close the
bag and let it sit for several hours. You will be able to
rise it clean. I do this about twice a year.

What do you think of 3M Scotchbrite?

It is more abrasive than you think, but I haven't noticed a
problem on All-Clad.
--
=======================================
Whiskey for my men, beer for my horses.
=======================================

On Mon, 05 Apr 2004 19:36:33 GMT, "Vox Humana" <[email hidden]>

Quoted message said:

As already mentioned, Barkeeper Fried is good for
daily use.

I know, I know, it's just an unfortunate typo, but this one
really got me laughing.

Leo

"Mike" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

The salesperson said not to use abrasives like brillo on
the stainless steel piece. Any suggestions on keeping it
in top form?

All Clad is excellent though expensive cookware. It is
meant to be used and should look as if it had been used.
Otherwise it is as Sheldon offers. I put mine in the
dishwasher with everything else. I do no scrubbing nor use
abrasives as it is not needed. Soak yer pan if it seems
necessary, then put it in the dishwasher. Comes out clean
and undamaged. It does look as if it has been used - as it
should. If you want unblemished cookware, purchase a French
or Belgian set, place it in plastic, and only bring it out
for special shows. It is more than most people need, but
All Clad stainless IS excellent cookware. Certainly the
best I have used, but is it worth it? It is if you can
afford it. There are cheaper pots n pans that are almost as
good. If one does purchase All Clad it doesn't make sense
to baby it. Use it and don't worry about any blemishes that
may happen by using it.

Charlie

"The Wolf" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

On 04/05/2004 12:36 PM, in article

[email hidden],

Quoted message said:

"Vox Humana" <[email hidden]> opined:

Quoted message said:

"Mike" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

The salesperson said not to use abrasives like brillo
on the stainless steel piece. Any suggestions on
keeping it in top form?

As already mentioned, Barkeeper Fried is good for daily
use. If you get

a

Quoted message said:

Quoted message said:

lot of that brown, varnish-like build-up, you can use
oven cleaner. Put

the

Quoted message said:

Quoted message said:

item in a large garbage bag, spray with heavy duty oven
cleaner, close

the

Quoted message said:

Quoted message said:

bag and let it sit for several hours. You will be able
to rise it

clean. I

Quoted message said:

Quoted message said:

do this about twice a year.

What do you think of 3M Scotchbrite?

It is more abrasive than you think, but I haven't noticed
a problem on All-Clad.

I haven't tried the Scothcbrite pads on my stainless. I use
the Barkeeper Friend with a cellulose sponge and it does a
very good job. In fact, I had a pan that caught fire with
oil in it. I tried oven cleaner and paint stripper, but
nothing worked. I has some Barkeeper's Friend, so I figured
that I would give it a try since I had nothing to lose. It
removed all the discoloration without scratching.

"Leo Scanlon" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

Vox Humana said:

As already mentioned, Barkeeper Fried is good for
daily use.

I know, I know, it's just an unfortunate typo, but this
one really got me laughing.

I'm the world's worst typist. There's more where that
came from!

In article <[email hidden]>, "Mike"

Quoted message said:

The salesperson said not to use abrasives like brillo on
the stainless steel piece. Any suggestions on keeping it
in top form?

Huh. I've got a MasterChef (the brushed exterior -- is
it still made?) sauté pan. It cleans *very* nicely in
the dishwasher and sometimes I scrub the outside with
an SOS pad.
--
-Barb, <www.jamlady.eboard.com> updated 3-29-04.

Melba's Jammin said:

In article <[email hidden]>, "Mike"

Quoted message said:

The salesperson said not to use abrasives like brillo on
the stainless steel piece. Any suggestions on keeping it
in top form?

Huh. I've got a MasterChef (the brushed exterior -- is
it still made?) sauté pan. It cleans *very* nicely in
the dishwasher and sometimes I scrub the outside with
an SOS pad.

Yes, it is still made. It is called Masterchef II now.
Still cleans up like a breeze. All of my All-Clad is that
line. I love it.

Christine

I agree "bar keepers friend" and a copper scrubber. Copper
scrubber (from article in Cooks illustrated) works just
dandy. Stainless all-clad is one of the best. My All clad
are the best looking and cooking pots I have. And I use the
"abrasives" on them ALL THE TIME!

Nothing puts fond in a sautee pan like stainless steel. They
are made for it!

Hugs, Sticks

The Wolf said:

On 04/05/2004 12:36 PM, in article
[email hidden], "Vox Humana"
<[email hidden]> opined:

Quoted message said:

"Mike" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

The salesperson said not to use abrasives like brillo on
the stainless steel piece. Any suggestions on keeping it
in top form?

As already mentioned, Barkeeper Fried is good for daily
use. If you get a lot of that brown, varnish-like build-
up, you can use oven cleaner. Put the item in a large
garbage bag, spray with heavy duty oven cleaner, close the
bag and let it sit for several hours. You will be able to
rise it clean. I do this about twice a year.

What do you think of 3M Scotchbrite?

It is more abrasive than you think, but I haven't noticed
a problem on All-Clad.

I would not use anything abrasive...such as oven cleaner,
Scotbrite, etc. I have a lot of All Clad stainless and I
first use regular dishwashing soap and water. If more of a
clean is needed I use Bar Keeper's Friend. If I just want to
get rid of that sort of bluish tarnish that sometime occurs
I (on the advice of an All Clad company rep) just wipe it
with vinegar, rinse, and dry. It is magic. Vinegar, that is.

"Anne Bourget" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

I would not use anything abrasive...such as oven cleaner,

Oven cleaner isn't abrasive. If you have 18/10 stainless,
you should be able to use it without any problems. In fact,
it was recommended as a cleaner in the use and care
instructions that came with my cookware.