I use cast iron skillets all the time. The area around the burner keeps getting brown, and it is had to remove. Is this caused by: the iron skillet that is really large, the high temperatures when I stirfry, or the fact I do not use SOS pads to clean it after each use? My gas stove is around fifty years old, and I would like to get a new one, but I would like to prevent the above problem. Also I notice that most new gas stoves use an electric starter rather than pilot lights although I have seen a couple new ones with pilot lights. Are the newer types worth it or is there some hidden problem. I assume you save gas, but, do they wear out and you lose all the gas savings to have them replaced.Thanks for any suggestions you might have.
I use cast iron skillets all the time. The area around the burner keeps getting brown, and it is had to remove. Is this caused by: the iron skillet that is really large, the high temperatures when I stirfry, or the fact I do not use SOS pads to clean it after each use? My gas stove is around fifty years old, and I would like to get a new one, but I would like to prevent the above problem. Also I notice that most new gas stoves use an electric starter rather than pilot lights although I have seen a couple new ones with pilot lights. Are the newer types worth it or is there some hidden problem. I assume you save gas, but, do they wear out and you lose all the gas savings to have them replaced.Thanks for any suggestions you might have.
The pan is too large for the burner, and is scorching the area around the burner.
Do not clean around the burner with steel wool. It will remove the stove top surface wherever it is used. Use baking soda and a light touch with a damp sponge, or a lesser abrasive commercial polisher like Bon Ami or Bar Keeper's Friend. Whatever you do, don't scour! A light touch is the key.
I use cast iron skillets all the time. The area around the burner keeps getting brown, and it is had to remove. Is this caused by: the iron skillet that is really large, the high temperatures when I stirfry, or the fact I do not use SOS pads to clean it after each use? My gas stove is around fifty years old, and I would like to get a new one, but I would like to prevent the above problem. Also I notice that most new gas stoves use an electric starter rather than pilot lights although I have seen a couple new ones with pilot lights. Are the newer types worth it or is there some hidden problem. I assume you save gas, but, do they wear out and you lose all the gas savings to have them replaced.Thanks for any suggestions you might have.
Tom
It sounds like the enamel around the burner is worn from 50 years of cleaning and the heat and cooking by-products are staining the stove-top. Porcelain enamel is pretty stain resistant but using abrasives will cause microscopic scratches that will allow stains to penetrate.
I know of a Kenmore gas range with electric start that I believe was built in the early 80's and still works fine without ever being repaired.
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I know of a Kenmore gas range with electric start that I believe was built in the early 80's and still works fine without ever being repaired.
Gee, I would hope so. I wonder what the statistics are of the ages of stoves in the U.S.
It must be my depression era thinking, but I feel almost ashamed of myself for buying a new stove (haven't picked it out yet) and mine is vintage 1988.
I use cast iron skillets all the time. The area around the burner keeps getting brown, and it is had to remove. Is this caused by: the iron skillet that is really large, the high temperatures when I stirfry, or the fact I do not use SOS pads to clean it after each use? My gas stove is around fifty years old, and I would like to get a new one, but I would like to prevent the above problem. Also I notice that most new gas stoves use an electric starter rather than pilot lights although I have seen a couple new ones with pilot lights. Are the newer types worth it or is there some hidden problem. I assume you save gas, but, do they wear out and you lose all the gas savings to have them replaced.Thanks for any suggestions you might have.
The pan is too large for the burner, and is scorching the area around the burner.
Yes, true. The pan should fit the burner, neither overlapping or underlapping. Avoid using a "favorite" burner for all tasks, usually the small one on the left front side. ; )
I use cast iron skillets all the time. The area around the burner keeps getting brown, and it is had to remove. Is this caused by: the iron skillet that is really large, the high temperatures when I stirfry, or the fact I do not use SOS pads to clean it after each use? My gas stove is around fifty years old, and I would like to get a new one, but I would like to prevent the above problem. Also I notice that most new gas stoves use an electric starter rather than pilot lights although I have seen a couple new ones with pilot lights. Are the newer types worth it or is there some hidden problem. I assume you save gas, but, do they wear out and you lose all the gas savings to have them replaced.Thanks for any suggestions you might have.
Tom
It sounds like the enamel around the burner is worn from 50 years of cleaning and the heat and cooking by-products are staining the stove-top. Porcelain enamel is pretty stain resistant but using abrasives will cause microscopic scratches that will allow stains to penetrate.
I know of a Kenmore gas range with electric start that I believe was built in the early 80's and still works fine without ever being repaired.
I use cast iron skillets all the time. The area around the burner keeps getting brown, and it is had to remove. Is this caused by: the iron skillet that is really large, the high temperatures when I stirfry, or the fact I do not use SOS pads to clean it after each use? My gas stove is around fifty years old, and I would like to get a new one, but I would like to prevent the above problem.
I have an electric stove and I sometimes get a brown ring around the burners too.... but it's just grease. If you try wiping off the brown ring with a paper towel *before it cools*, you'll find it's much easier to remove. --
Ham and eggs. A day's work for a chicken, a lifetime commitment for a pig.
The pan should fit the burner, neither overlapping or underlapping.
So when are they going to make 14-16 inch burners for our larger pans? --
Ham and eggs. A day's work for a chicken, a lifetime commitment for a pig.
The recommendation to avoid overlapping the burner meant "within reason".
As far as I know, the only way to accomodate a 16" pan would be on a range with a flat stovetop, (an antique cast iron stove, perhaps), on a grill, (wood or charcoal), or an open fire.
