dcarch

Yeah, someone kind of have done it with a very small amount of atomized oil. dcarch

What are the definitions of fat and oil based on WiKI, and common sense definitions can be debated. What cannot be debated is the topic of this discussion, that in a PC environment, the pressure and temperature will continue to rise after fat becomes oil. There is not really a limit as to how high the temperature of oil boiling point can rise, regardless of smoking point, until the safety valve fails. When that happens, there can be extreme explosive consequences. dcarch

No need to be confused. You need a good amount of water in the pressure cooker to keep temperature at the designed temperature (pressure ) of your PC. Typically 15 psi and 250F. The amount of water depends on cooking time and stove flame temperature. Water can still evaporate thru the pressure release "jiggler" or valve. dcarch

You are talking about oil. The OP is talking about fat. Not the same. http://en.wikipedia.org/wiki/Animal_fat Are we talking about a pressure cooker? Oil can indeed boil, and pressure can build up in a pressure cooker. Under pressure the temperature can get higher then the boiling point. Then the valve can fail, and then the oil can atomize thru the failed valve. Please find out what can happen with atomized oil when ignited, dcarch

I have a custom made branding iron. dcarch

Let me put it in a way that you can understand: Animal fat have a melting temperature of 184 °C, (327.2 F) a boiling point of around 200 °C (392F) and an ignition point of 280 °C (536F) where it will burst into flames without spark. Because there is no water in the pressure cooker, there is nothing to keep temperature low. Temperature will continue to rise to 392 F, boiling point of fat. At that point, pressure starts to builds up, and the pressure will allow the temperature to continue to rise to beyond 536 F and up and up until the safety valve fails. At that point, fat will jet out and atomize from the safety valve. The atomized oil at above 536F will self ignite, and atomized oil is highly explosive when ignited. dcarch

First, decide on what texture you like to have your scallops taste, then figure out the best way to sear the outside. Scallops taste good from raw to well done. Searing the outside is mainly for aesthetics. I first sous vide the scallops to 120F then sear on very hat cast iron pans. Yes, pans. I use two pans. Sear one side on one pan while the other one gets red hot, then sear the other side with the other pan.. Sometimes I sear the sides of scallops, not the tops and bottoms, just for fun. dcarch Scallops in crispy bacon rings, wasabi sauce Scallops on scalloped potato :-)

BTW, I was kidding you. I want to thank you for taking the time to do the experiment. There are 100,000 "helpful" kitchen tips. Like rice can keep your salt dry, like baking soda can be a deodorant, --------------. dcarch

Porthos, you cheated!!! That is not aluminum. Looks to me it's steel. dcarch

It needs a cap. Fruit flies. dcarch

In MOMA collection. Almost as popular as the Chinese takeout box, also in MOMA collection. dcarch

Alkali can do damage to aluminum. Aluminum in lye can be exothermal and very reactive. dcarch

That actually is a very effective non-invasive, non- destructive method to remove surface coating of any kind. It may not be out of the question if you collect many impossible to clean baked-on stains on cookwares and find a place which has that kind of equipment to work on them. May not be too expensive. dcarch

Me too. Dryer sheet has chemicals to remove static electricity, I don't know how it can remove baked on oil. Will have to do a side-by-side when I get a chance. dcarch

I admire your kitchen. The kitchens I know keep all kinds and lots of poison, toxic, non-food grade stuff around. Liquid Plumber, Fantastic, Dishwashing detergent, bleach, roach poison, rat poison, copper polish, Easy-Off, Lysol, Greased Lightning, Hand sanitizer --------------------. Thanks for your advice anyway. dcarch

Those are from my calamondin tree. dcarch

It depends. Hazardous if you don't follow instructions in it's use and disposal. The list of hazardous material in a home is very long. How do you dispose of fluorescent light bulbs or used batteries? Old transformers? refrigerants? old computers? Every single item in your medicine cabinet is toxic ------- I am not sure what's left of three tablespoons of "Gunk" to dispose of on paper towel. By the time you get in your car, it would all be dried up. dcarch

Posted this on the "Dinner" thread. Orange Wings, and dipping sauce for chicken skin cracklins dcarch

Cut out all the fat to make lardo. Then sous vide chops. dcarch

I use that pan to catch drippings in the oven, like most people, you don't normally cook directly on that pan. The Gunk is just some form of petroleum distill, evaporates fast and can't penetrate the very hard aluminum oxide layer. But if you worry, you can always put it in the dishwasher, which uses much more toxic chemicals to clean off the Gunk, if any Gunk is left. What's in your dishwashing detergent: 1. Phosphates: 2. Triclosan: 3. 1,4 Dioxane: 4. SLS (sodium lauryl sulfate)/SLES (sodium laureth sulfate): 5. Fragrance: 6. DEA (diethanolamine), MEA (monoethanolamine), TEA (triethanolamine): .7. Coal Tar Dyes: 8. APE's (alkyl phenoxy ethanols): 9. Chlorine: 10. Formaldehyde:11. Ammonia dcarch

Exactly my point. Every time you scrub down aluminum with a detergent or mild abrasive, fresh aluminum (shiny aluminum) is exposed and, as you describe, you can't prevent the aluminum from oxidizing. You can however, treat the aluminum with sealers, laquers, paint, or chemically (anodizing) to stop this from happening. Burnt on oil is particularily stubborn to remove, yet is an edible treatment, and is an effective barrier to slow down the oxidization process. The technique of treating carbon steel pans, aluminum pans and cast iron pans with oil and heat is a very old and common process. Even blacksmiths used this technique as a rust preventative surface treatment for steel and cast iron, albeit with linseed (a.k.a. flax seed) oil. With due respect, that is not the chemistry of aluminum. But may I again suggest to you that off topic comments are not what the OP expects. The topic is, " What's the Best Way to Clean This Baking Sheet?" So I took out a pan with similar condition to the one OP has and used the method I suggested, here is the out come, no scrubbing. A can of degreaser goes a long way. All you need is a few tablespoons: dcarch

You can get a router motor speed controller (about $20.00), plug the slow cooker in, set the cooker at the highest temperature, and adjust the dial on the controller instead. You can get 0 heat to full heat or any where in between using the controller. dcarch

Aluminum pans come with a very smooth surface, You are correct that steel wool creates many micro grooves which makes it even more difficult to clean. Aluminum forms aluminum oxide instantly, an extremely tough substance. I have no idea what you are talking about, "sticky residue." I am not sure why you insist on going off topic. The OP did not ask you to advice him on his aesthetic desires. He is only asking how to clean that pan of his, without damaging the surface. He wants a shiny aluminum pan!!!! what's wrong with that? dcarch

"-----Plus, degreaser, as someone pointed out, isn't considered food safe, so cooking on a pan treated with degreaser doesn't strike me as prudent. How might it react with food? ---" I can't think of a strong detergent that is food safe. Aluminum will not absorb. After it is cleaned, there will be 0 degreaser on the pan. Also, you don't normally cook right on the pan. dcarch