Posted by Wooly on September 10, 2007, 3:35 pm
My mother-in-law just gave me all of her "old" pots and pans - mostly
1801-series Revereware, with a smattering of Revereware manufactured
before Revere started hallmarking their products with the production city.
I'm thrilled, to say the least.
Unfortunately one of the skillets has substantial staining on the
stainless (hah) interior. I've scrubbed it with steel wool and
degreaser, steel wool and castille soap, and green scrubby and Ajax
cleanser. Nothing moves the stain. Is the skillet safe to use in this
condition or should I count my blessings and toss the thing in the
recycle bin as a lost cause?
Also, does anyone know offhand the oven temp rating for the black
handles on the 1980s/1990s Revereware?
Posted by Melissa on September 10, 2007, 5:10 pm
> My mother-in-law just gave me all of her "old" pots and pans - mostly
> 1801-series Revereware, with a smattering of Revereware manufactured
> before Revere started hallmarking their products with the production city.
> I'm thrilled, to say the least.
> Unfortunately one of the skillets has substantial staining on the
> stainless (hah) interior. I've scrubbed it with steel wool and
> degreaser, steel wool and castille soap, and green scrubby and Ajax
> cleanser. Nothing moves the stain. Is the skillet safe to use in this
> condition or should I count my blessings and toss the thing in the
> recycle bin as a lost cause?
> Also, does anyone know offhand the oven temp rating for the black
> handles on the 1980s/1990s Revereware?
It runs in my mind that cream of tartar, made into a paste, and left to
stand, can clean off stains from stainless steel. I also have some older
Reverware with the copper bottoms. They are from the 1960's I think, and
they still are fine. The handles can probably handle up to 350 degrees, but
I don't know that for sure.
Melissa
Posted by John Weiss on September 10, 2007, 5:19 pm
> My mother-in-law just gave me all of her "old" pots and pans - mostly
> 1801-series Revereware, with a smattering of Revereware manufactured before
> Revere started hallmarking their products with the production city.
> Unfortunately one of the skillets has substantial staining on the stainless
> (hah) interior. I've scrubbed it with steel wool and degreaser, steel wool
> and castille soap, and green scrubby and Ajax cleanser. Nothing moves the
> stain. Is the skillet safe to use in this condition or should I count my
> blessings and toss the thing in the recycle bin as a lost cause?
Google "stainless steel passivate".
I got http://housekeeping.about.com/od/ideasbysurface/f/brownstainless.htm
rather quickly.
If the stains have been set in for a long time, they may be permanent. They
should be harmless, though.
Posted by Seerialmom on September 10, 2007, 6:08 pm
> My mother-in-law just gave me all of her "old" pots and pans - mostly
> 1801-series Revereware, with a smattering of Revereware manufactured
> before Revere started hallmarking their products with the production city.
> I'm thrilled, to say the least.
> Unfortunately one of the skillets has substantial staining on the
> stainless (hah) interior. I've scrubbed it with steel wool and
> degreaser, steel wool and castille soap, and green scrubby and Ajax
> cleanser. Nothing moves the stain. Is the skillet safe to use in this
> condition or should I count my blessings and toss the thing in the
> recycle bin as a lost cause?
> Also, does anyone know offhand the oven temp rating for the black
> handles on the 1980s/1990s Revereware?
I saw a unique way to fix staining on stainless steel pots the other
day; get ahold of some rhubarb stalks, fill the pan with water and
start it boiling....add the stalks and boil for about 20 minutes. I
saw this on "How Clean Is Your House"...but it's also in this blog:
http://activerain.com/blogsview/196356/Grandma-s-Green-Cleaning
Posted by Wooly on September 10, 2007, 6:53 pm
>
> I saw a unique way to fix staining on stainless steel pots the other
> day; get ahold of some rhubarb stalks, fill the pan with water and
> start it boiling....add the stalks and boil for about 20 minutes. I
> saw this on "How Clean Is Your House"...but it's also in this blog:
> http://activerain.com/blogsview/196356/Grandma-s-Green-Cleaning
Yeck, rhubarb. Nobody in this part of the world grows the stuff that
I'm aware of.
I'm going to try lemon juice - I have quite a bit left over from making
jam earlier in the summer. I'll pour in half a cup and let it soak
overnight, see if that'll do anything for the stain. I will also ask
the MIL if she has any idea how the pan came to be so badly stained.
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> 1801-series Revereware, with a smattering of Revereware manufactured
> before Revere started hallmarking their products with the production city.
> I'm thrilled, to say the least.
> Unfortunately one of the skillets has substantial staining on the
> stainless (hah) interior. I've scrubbed it with steel wool and
> degreaser, steel wool and castille soap, and green scrubby and Ajax
> cleanser. Nothing moves the stain. Is the skillet safe to use in this
> condition or should I count my blessings and toss the thing in the
> recycle bin as a lost cause?
> Also, does anyone know offhand the oven temp rating for the black
> handles on the 1980s/1990s Revereware?