# Another Kitchen Mystery

**URL:** <https://boards.straightdope.com/t/another-kitchen-mystery/1008721>\
**Category:** In My Humble Opinion\
**Created:** [October 13, 2024, 4:47pm UTC](https://boards.straightdope.com/t/another-kitchen-mystery/1008721 "2024-10-13T16:47:33Z")\
**Posts on this page:** 5\
**Page:** 2

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**Author:** ![EddyTeddyFreddy](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/eddyteddyfreddy/32/18796_2.png) [@EddyTeddyFreddy](https://boards.straightdope.com/u/EddyTeddyFreddy)\
**Post date:** [October 14, 2024, 3:16am UTC](https://boards.straightdope.com/t/another-kitchen-mystery/1008721/21 "2024-10-14T03:16:13Z")

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Don’t know if this would work for nonstick, but many years ago a friend taught me how to remove stuck-on remnants from my stainless steel copper bottom skillet: Partially fill the skillet with plain water, put it on the stove, and heat it to simmering. Let it simmer for a bit, then let it sit and cool enough to dump and wipe out. Worked well.

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**Author:** ![Saint\_Cad](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/saint_cad/32/18907_2.png) [@Saint\_Cad](https://boards.straightdope.com/u/Saint_Cad)\
**Post date:** [October 14, 2024, 3:23am UTC](https://boards.straightdope.com/t/another-kitchen-mystery/1008721/22 "2024-10-14T03:23:44Z")

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> [@scudsucker](#):
>
> Bacon fat is lard. Any pork fat is lard.

Lard as in 100% fat vs bacon fat with it’s curing salts and other ingredients.

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**Author:** ![scudsucker](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/scudsucker/32/14101_2.png) [@scudsucker](https://boards.straightdope.com/u/scudsucker)\
**Post date:** [October 14, 2024, 3:28am UTC](https://boards.straightdope.com/t/another-kitchen-mystery/1008721/23 "2024-10-14T03:28:13Z")

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Oh, OK.

I live in the 3rd world, we don’t get bacon fat with additives here. Even lard is hard to find - I make my own, as I have a friend who is a butcher.

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**Author:** ![Dewey\_Finn](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/dewey_finn/32/4222_2.png) [@Dewey\_Finn](https://boards.straightdope.com/u/Dewey_Finn)\
**Post date:** [October 14, 2024, 1:16pm UTC](https://boards.straightdope.com/t/another-kitchen-mystery/1008721/24 "2024-10-14T13:16:10Z")

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> [@EddyTeddyFreddy](#):
>
> Don’t know if this would work for nonstick, but many years ago a friend taught me how to remove stuck-on remnants from my stainless steel copper bottom skillet: Partially fill the skillet with plain water, put it on the stove, and heat it to simmering. Let it simmer for a bit, then let it sit and cool enough to dump and wipe out. Worked well.

Isn’t that essentially deglazing the pan? I believe it’s how some people make a sauce from the stuck-on bits.

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**Author:** ![Zyada](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/zyada/32/3028_2.png) [@Zyada](https://boards.straightdope.com/u/Zyada)\
**Post date:** [October 14, 2024, 5:09pm UTC](https://boards.straightdope.com/t/another-kitchen-mystery/1008721/25 "2024-10-14T17:09:16Z")

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One of the useful things I learned in HS chemistry was that organics dissolve organics. So you can soften sticky organics like adhesive with lighter organics. I use Vaseline a lot because it stays in place but is easily rubbed off (assuming the surface doesn’t absorb the Vaseline)

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