Bar Keepers Friend Gets The Deepest Stains Out Of Cookware

This stuff is harsh, smells like nothing other than industrial chemicals, and the label looks like a transplant from a cleaning shelf in the 1970s. But Bar Keepers Friend gets your pans clean when nothing else makes the smallest difference.

When you've applied a bit too much heat to a very sticky sauce or just used a frying pan repeatedly, you'll get the kinds of stains that laugh at your futile attempts with sponges and dish soap. They seem just below the surface of the pan, more like discolorations than blemishes. Put on some gloves, apply some Bar Keepers Friend and marvel at how powerful chemistry can be. The Not Martha blog has a great before-and-after demonstration of the stuff, and we've seen a can of the blue-and-gold on the shelves of the most skilled home cooks we know — because even a skilled hand can reduce a sauce just a bit too far.

Bar Keepers Friend runs about $US7 for 12 ounces on Amazon. Don't use it on cast iron, and do use it where you've got some ventilation.

Bar Keepers Friend Cookware Cleanser & Polish [Amazon via Not Martha]


Comments

    i wonder if we aussies can have this shipped via airmail.

    Will this lift the hard black crud deposit on my 'non-stick' Circulon frying pan off without damaging that coating?This coating is all over most of the surface andthe non-stick coating is totally intact still underneath. Missus wants to chuck it away but it works perfect still!

    If you are going to trust an "expert" who says that "any fragments of non-stick finish consumed in food probably pass straight through you", then you would be a fool to believe them because they obviously don't know the answer. It's either yes or no. Perhaps you should seek an answer from scientists, who have done research with conclusive results, rather than experts with opinions.Non-stick films on cooking food pans contain extremely poisonous chemical compounds and can release really harmful gas and contaminants whenever warmed throughout everyday cooking food, based on research published through the Ecological Working Group.

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