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Anon recommends a cast iron pan
(sh.itjust.works)
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this post was submitted on 02 Oct 2024
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Don't these pans last like generations, being passed down? I doubt your grandma and her grandma were bothering to apply 8 coats of flaxseed oil and heating it up to 1000 degrees and the pans would still perform as expected for ages
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If I know grandmas, I was probably purchased at Kmart in like 1996.
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Sorry. Just trying to make a joke a grandmothers’ expense. My grandma had several artifacts that she claimed were ancient and/or hand crafted that were definitely not.
We were 3/4 of the way through mounting her hand painted collectible plates when we found two that were 100% identical.
Has anyone outside of a commercial kitchen ever actually destroyed a stainless steel pan though
Yes.
Apparently you can't hear up tortillas in them without it forever getting scorch marks. I suppose only thing I haven't tried is using a machine sander on it to try to remove it.
Are those scorch marks an issue beyond aesthetics though? (Genuinely curious, not judging)
They leave a burnt taste in the food
In that case, try boiling a mixture of baking soda and water in it, then scouring it using tongs with copper wool (I’d probably use steel wool, but that might also leave scratches, I don’t know). If it’s giving your food a taste, it is coming off, just really gradually and under high heat.
Done that already before, twice.
Womp womp
A straight angle grinder is better suited for that job
Barkeepers friend (powdered metal and glass polish/cleaner, typically comes in a cannister) will get that off with a little bit of elbow grease.
Half the pans I've bought i got at a thrift store for like a buck because people thought they ruined them with a little bit of scorching., and I've gotten some nice stuff.
Unfortunately haven't found that cheaply available in Finland. I know about it too. It's the only thing I haven't tried other than straight up sanding it
There's probably a local equivalent; looks like the primary "ingredient" is Oxalic Acid so a cleaner containing that would probably work just as well
So the legend of bar keepers friend is that it was invented after someone boiled a bunch of rhubarb greens and noticed it cleaned the pan. I reckon any green high in oxalic acid (the main ingredient in BKF) should do similarly enough to the actual product to let you know if it might work.
Really? It sounds like you're burning your tortillas, or your tortillas don't have enough oil/fat in them.
*corn tortillas
Perhaps you're cooking them too hot? Or perhaps you're getting uneven heat (e.g. an electric coil stove)?
Corn tortillas really shouldn't be at risk of burning like that.
I think it was uneven heating since the steel pan had groves in it
Yes. Intentionally though.