lis  6d ago
wondering whether using acetone or isopropanol to clean sticky polymerised fat off cookware is a very good or very very bad idea…

i can imagine toxic impurities being a problem, especially if you get your solvents from the hardware store or cleaning supplies shop; but you can get them in food-safe/pharmaceutical-grade varieties too

i can imagine acetone destroying PTFE coatings, since PTFE itself is a polymer, but i don't have any PTFE cookware except my airfryer and rice cooker

what about other materials? stainless steel shouldn't be a problem. neither should glass, which includes emamel coatings. raw ceramic and cast iron might be a problem since they're porous, but then again, these solvents evaporate pretty quickly.
Show threadlis  
@[email protected] deglazing with booze might work for stuff that's soluble in ethanol or water, but not for polymerised fats. if it did, you wouldn't want to use it in seasoned pans since the seasoning consists of those same polymers.

unless you're making a sauce or preserving a seasoning, i don't see an advantage over soap and water tbh
Mar 20 at 1:06amWeb
Show threadnamenloses Wesen6d ago
@lis @nicholas ah, if youre talking abt the polymers in well used cast iron you probably than get away with using some not that acidic acid. common advice i know is not to make acidic-ish food like tomato sauce in cast iron, precisely bc it attacks the coating