Crispy maslin pan - advise please

[Piggle]

I've gone and burnt my stainless steel maslin pan - I only took my eye of it for 5 mins and my plum chutney decided to stick to the bottom of it.

My question is now I have chipped the burnt burnt layer off ( and it was the whole bottom of the pan not just a few bits ) will it be ok to use or is it done for. It's one of those kitchen craft jobbies - not really expensive but not somthing you'd want to replace if you didn't have to

To be honest I don't rate it tha tmuch - it does have a tendancy to stick a bit. I'm wondering wther to get a better one??

[rustylady]

So have you managed to get all the burnt bits off? I usually find the easiest way is to pour some biological washing powder or liquid into the pan and add warm water. Leave to soak overnight and the burnt bits come off fairly easily. If the pan is clean you can still use it, but I would recommend using a low heat and stirring frequently.

[Two_Sheds]

wot she said ^

[Piggle]

Yes I have managed to salvage it which is more I can say for the chutney ! Maybe I did have it a bit high but you know what electric hobs are like - take ages to get hot and then they stay hot forever .... oh for gas!

[northepaul]

I have found the same thing with my stainless steel maslin pan - if I take my eye off it for more than a few secs, whatever I am making sticks/burns to it!!

[VirginVegGrower]

Bicarb and boiling water or the Ariel washing powder trick. You need bubbles to lift it.

[rustylady]

Yes I have managed to salvage it which is more I can say for the chutney ! Maybe I did have it a bit high but you know what electric hobs are like - take ages to get hot and then they stay hot forever .... oh for gas!

Your chutney should have been OK if you'd poured the top layer off into a clean pan. And I know exactly what you mean about electric hobs - I'm stuck with them as I live in a rented property.

[ginger ninger]

I had a maslin pan bought for my birthday and I love it to bits. This is the one I have and it's never stuck...yet. But I only cook my jam's, chutneys etc on a vary low heat. If the recipe say's boil then simmer I take the pan off the heat until it's cooled down a bit, luckily I have gas.

[Piggle]

Your chutney should have been OK if you'd poured the top layer off into a clean pan. And I know exactly what you mean about electric hobs - I'm stuck with them as I live in a rented property.

Oh I tasted it and it tasted burnt - not good. Never mind I still have my plum jam which didn't burn !

Ginger - that is the very same pan I have. It started well enough but after a few goes it has started to stick. Either that or I am just really bad at using it!

[roitelet]

Washing soda in water and bring it to the boil and then let it stand over night should work if not do it again works every time for me. But DON'T do this to aluminium or copper as it will disolve the metal!!!!!

[Flummery]

In dire need, I have used sand and scoured it gently round and round with that. Erm, I mean I have a friend who thinks she might have used sand. Not that I'd ever burn my best stainless steel maslin pan, or course!

[Piggle]

Washing soda in water and bring it to the boil and then let it stand over night should work if not do it again works every time for me. But DON'T do this to aluminium or copper as it will disolve the metal!!!!!

Good grief is that true?

[snakeshack]

If its really crusty and the pan is stainless caustic soda ( or oven cleaner) will shift it overnight.as previously mentioned don't use on copper or particularly aluminium pans, it will eat through an ally pan right quick. You shouldn't use aluminium for acidic fruits or pickles anyway as
1.It makes the finished product taste weird
2.excess aluminium consumption is linked to Alzheimer's



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