how to get burnt bits off non-stick surfaces

[Jonathan Wilson]

I have a Breville electric wok that is supposed to be non-stick. I have
kept good care of it and don't use metal tongs or spatulas or anything like
that on it. However, it now has a later of burnt black stuff stuck to the
bottom which has been coming off bit by bit as a black powder (but most of
it refuses to come off).

Does anyone here have any suggestions on how to get this black burnt stuff
off the bottom and also any suggestions on how to make sure that it doesn't
happen again?

[Sunny]

Post by Jonathan Wilson
I have a Breville electric wok that is supposed to be non-stick. I have
kept good care of it and don't use metal tongs or spatulas or anything like
that on it. However, it now has a later of burnt black stuff stuck to the
bottom which has been coming off bit by bit as a black powder (but most of
it refuses to come off).
Does anyone here have any suggestions on how to get this black burnt stuff
off the bottom and also any suggestions on how to make sure that it
doesn't happen again?

Have you tried Gumption ? (with a cloth, not an abrasive pad)
Unfortunately "non stick" and "Wok" really don't go together with a lot of
success.
High heat plus cooking oil, and lots of scraping and food turning are better
handled using Iron, Steel, or Stainless Steel. IMHO.

["Michael" @hotmail.com>]

Post by Sunny
Have you tried Gumption ? (with a cloth, not an abrasive pad)
Unfortunately "non stick" and "Wok" really don't go together with a lot of
success.

Heh, I was thinking electricity and wok don't go well together. I guess if
there's no gas in your area, yuo don't have much choice.

[Sunny]

Post by "Michael" @hotmail.com>

Post by Sunny
Have you tried Gumption ? (with a cloth, not an abrasive pad)
Unfortunately "non stick" and "Wok" really don't go together with a lot
of success.

Heh, I was thinking electricity and wok don't go well together. I guess
if there's no gas in your area, yuo don't have much choice.

Sunbeam, 7.5 Litre, Stainless, Professional Electric Wok, for "Inside"
Ken Hom, Steel Woks for outside gas B-B-Q side burner.
(bit cold in the Winter to use the outside Gas) :-)
The Sunbeam works well, but you are right, Woks and electric cook tops don't
work well together (not enough heat up the sides of the wok)

[Jonathan Wilson]

In this case this is a standalone electric wok.

[mªdcªt]

x-no-archive: yes On Tue, 21 Aug 2007 11:52:34 +0800, Jonathan Wilson

Post by Jonathan Wilson
I have a Breville electric wok that is supposed to be non-stick. I have
kept good care of it and don't use metal tongs or spatulas or anything like
that on it. However, it now has a later of burnt black stuff stuck to the
bottom which has been coming off bit by bit as a black powder (but most of
it refuses to come off).
Does anyone here have any suggestions on how to get this black burnt stuff
off the bottom and also any suggestions on how to make sure that it doesn't
happen again?

White vinegar - simmer it for a while (at least 10 minutes), then
scrape the black stuff with a non-metal utensil. The burnt stuff
*should* come off. (I used this method to rescue a stainless steel
stockpot that was destroyed by someone trying to make marmalade.)

You can maintain the non-stick properties of your wok by "seasoning"
it. Heat it up, add cooking oil then wipe thoroughly with kitchen
paper. Wipe off any excess with the kitchen paper, and don't rinse!

Supposedly you don't have to with Scanpan stuff, but I season my
Scanpan fryingpan and "health grill" and they're as non-stick as the
day I bought 'em.

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["Michael" @hotmail.com>]

Post by mªdcªt
Supposedly you don't have to with Scanpan stuff, but I season my
Scanpan fryingpan and "health grill" and they're as non-stick as the
day I bought 'em.

I haven't bothered with my Scanpan wok and saute pan and they're still going
strong. I use metal implements in them too and they don't get scraped, or
flake bits.

[Flowergirl]

Post by "Michael" @hotmail.com>

Post by mªdcªt
Supposedly you don't have to with Scanpan stuff, but I season my
Scanpan fryingpan and "health grill" and they're as non-stick as the
day I bought 'em.

I haven't bothered with my Scanpan wok and saute pan and they're still going
strong. I use metal implements in them too and they don't get scraped, or
flake bits.

I also love my scanpan saute pan. Best pan I ever bought.