I put this here because I think that the replies will be mostly examples of what has worked for others. If GQ or elsewhere is a better choice, please move.
I made macaroni cheese the other day, only I used Almond milk and Swiss cheese along with home ground whole wheat flour, I was very careful not to burn anything. None the less I got a buildup residue on my pot. I used a Stainless Steel pot.
Here is what I have tried, none of these things worked:
Dish soap soak over night,
Bleach,
Borax,
Heavy-duty Citrus Degreaser soak over night,
Acetone, hey it’s a stainless pot
Bon Ami,*
Zud*
With each of these I have used both plastic scrubbers and Stainless Steel scrubbers.
I do have some CLR* I could try,
Otherwise, I have run out of ideas other than a wire wheel or fine grit sand cloth.
Have you tried deglazing? Put some water in the bottom, bring to a rapid boil, scrape vigorously with a spatula. You might have to let it boil for some time.
Second this. I have a one-quart saucepan I use for making tea, and it was quite stained. But it cleaned up nicely after a minute or so with an SOS soap pad.
Hydrogen peroxide and baking soda. Pour in the hydrogen peroxide, sprinkle on the baking soda and just mix to form a paste. Let the paste sit for a little while, rinse and repeat as necessary. Our ops VP brought in some baked-in SS baking sheets into our lab to see if a solvent such as NMP might work (it did to a degree), but this was actually the most effective approach. Basically forms a mild NaOH (sodium hydroxide) solution without having to work with caustic soda/lye…
I have no idea why the residue has been so resistant, but I’d suggest a product called Quick ‘n’ Brite. It comes in a tub and is similar to a product that Amway used to have. It’s goopy paste you can just dab on, let sit for several hours, and wipe/scrub off. I use it on outdoor grilles, ovens, electric range reflector bowls, etc., and it always does the job. It’s a scary color.
I also use Greased Lightning cleaner for greasy surfaces, but it’s not as good for baked-on residues.
Never use bleach (or any other chlorine-containing cleaners) on stainless steel. The chlorides disrupt the passive chromium layer that makes it stainless and can lead to rusting.
Never use steel wool (SOS pads) on stainless steel. Particles from the steel wool can embed themselves in the softer stainless steel, beneath the passive chromium layer that makes it stainless and can lead to rusting.
Lye-based over cleaner will not harm stainless steel, even highly polished stainless steel, but you must take precautions as it is very caustic and will cause blindness if it gets in your eyes, burn your skin if it gets on your skin, the fumes are noxious, and it will eat aluminum rapidly. There are products made specifically for cleaning stainless steel (such as Bar Keeper’s Friend) that are much more friendly and I would use those before resorting to using oven cleaner.
Generously sprinkle it with baking soda, add water and bring it to a boil. I’ve had luck with that method loosening things up. You may have to repeat the process a few times.
Well, CLR did remove some of the residue, such that it is now just a film. I will try some of the other suggestions and get back with a report later.
The wealth of suggestions makes me think that there ought to be a blog or website devoted to removing various residue from cooking equipment, that is not only pots n’ pans but grills, oven racks and other things you cook with or on.
Would also have a section about the proper care of Cast Iron cook ware.
Again allow me to express my thanks for all the replies.