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Pam residue on Pyrex and other baking dishes

KarenLK

KarenLK

TUG Member
Joined
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Location
near Buffalo, NY
So, even after a run through the dishwasher, the part where the food never touched is still gummy [that's the best word I can think of at the moment] and dark.

Is there a way to take it off the baking ware??
 
Soak over night in a bleach and water solution. I quit using Pam because of this build up and I use a pure vegetable oil spray instead. Pam contains canola oil with alcohol and lecithin and I believe it's the lecithin that builds up on pans.
 
Easy-off oven cleaner spray will take off that sort of gunk, too.

Dave
 
I agree with Easy Off, plus it works in about 10-15 minutes. Best if you can use it before it goes in the dishwasher as the heat sometimes makes it a bit harder to come off. also, some elbow grease and the use of one those green pot scubbers.
 
Easy-off is what I've always used. I hate that build up too but didn't know it was Pam Spray that was doing it. I learn something new all the time on TUG!

Janna
 
DeniseM said:
Soak over night in a bleach and water solution. I quit using Pam because of this build up and I use a pure vegetable oil spray instead. Pam contains canola oil with alcohol and lecithin and I believe it's the lecithin that builds up on pans.
Click to expand...

I didn't realize that the stuff I wasn't able to clean off was because of Pam, but it sure makes sense. Lecithin is used as an emulsifier and is so many things we eat (unless you eat organic). If it does that to our pans, what is it doing to our guts??

IMO I wouldn't be quick to soak anything in bleach that was going to be used to cook or eat food out of, no matter how many times you rinse it out.
 
laurac260 said:
IMO I wouldn't be quick to soak anything in bleach that was going to be used to cook or eat food out of, no matter how many times you rinse it out.
Click to expand...
Really... why is that? I've never heard of this. I teach girl scout camping and we are taught how to wash our dishes and to use a bleach solution to prevent what is called "camper's virus". Also, my friend owns a Cold Stone Ice Cream and they are required to wash everything with a bleach solution. They have these little strips that tells them if they used enough bleach in the water. He said that it is all required by health code laws so, my guess is that all restaurants use bleach to wash their dishes. Also, when my kids were younger the daycare my youngest went to use to bleach the baby bottles all the time. They told me it was required. I'm curious as to what you read that said that bleach isn't safe?
 
ciscogizmo1 said:
Really... why is that? I've never heard of this. I teach girl scout camping and we are taught how to wash our dishes and to use a bleach solution to prevent what is called "camper's virus". Also, my friend owns a Cold Stone Ice Cream and they are required to wash everything with a bleach solution. They have these little strips that tells them if they used enough bleach in the water. He said that it is all required by health code laws so, my guess is that all restaurants use bleach to wash their dishes. Also, when my kids were younger the daycare my youngest went to use to bleach the baby bottles all the time. They told me it was required. I'm curious as to what you read that said that bleach isn't safe?
Click to expand...

I simply said, "IMO I wouldn't be quick to soak anything in bleach that was going to be used to cook or eat food out of, no matter how many times you rinse it out."

If you want to use bleach, go ahead. I just isn't something I would do. It is not a product meant to ingest.
 
laurac260 said:
I simply said, "IMO I wouldn't be quick to soak anything in bleach that was going to be used to cook or eat food out of, no matter how many times you rinse it out."

If you want to use bleach, go ahead. I just isn't something I would do. It is not a product meant to ingest.
Click to expand...
Okay... now I understand. I use to have a fear of bleach. I think it was the smell so, I thought it wasn't safe. My thoughts have changed on that. If you eat out trust me, most restaurant establishments use bleach and if they don't I wouldn't eat there. Bleach is actually non-toxic and kills most germs. We use it camping because when you are washing dishes camping there is no way you could get the water hot enough to kill germs. The same applies for the dishwasher it never really gets hot enough to kill germs. I wish we had one of those dishwashers that restaurants use that steams at a very high temperature. Also, normal bleach to water ratio is very low. I think when some people use bleach they over use the recommended amount.
 
ciscogizmo1 said:
Okay... now I understand. I use to have a fear of bleach. I think it was the smell so, I thought it wasn't safe. My thoughts have changed on that. If you eat out trust me, most restaurant establishments use bleach and if they don't I wouldn't eat there. Bleach is actually non-toxic and kills most germs. We use it camping because when you are washing dishes camping there is no way you could get the water hot enough to kill germs. The same applies for the dishwasher it never really gets hot enough to kill germs. I wish we had one of those dishwashers that restaurants use that steams at a very high temperature. Also, normal bleach to water ratio is very low. I think when some people use bleach they over use the recommended amount.
Click to expand...

I did just go on Clorox's website, and the recommended one tbsp per gallon of water. I would bet most people overuse that. I am rather anti-chemical (it drives my husband nuts), but I do have a home dishwasher that gets water hot enough to kill germs. My washing machine does same. I use the all natural detergents like you get at Whole Foods.

I guess 1 tbsp per gallon would be safe. I'm just funny that way. I have soaked our toothbrushes in peroxide water before, I then rinse them thoroughly after they soak. Once I accidently picked up the plastic cup I had soaked them in, thinking it was my cup of water I had brought to the bathroom. I took a swallow, then immediately realized my error. I thought, "oh my god, what do I do?" It didn't take more than 30 seconds to figure out the answer. My body "spontaneously ejected" the peroxide!
 
KarenLK said:
So, even after a run through the dishwasher, the part where the food never touched is still gummy [that's the best word I can think of at the moment] and dark.

Is there a way to take it off the baking ware??
Click to expand...

Just think, you'll have the slickest digestive track forever!
 
laurac260 said:
...IMO I wouldn't be quick to soak anything in bleach that was going to be used to cook or eat food out of, no matter how many times you rinse it out.
Click to expand...

You might want to look at the relationship between chlorine bleach and the formation of dioxin (Agent Orange).
 
laurac260 said:
I guess 1 tbsp per gallon would be safe. I'm just funny that way. I have soaked our toothbrushes in peroxide water before, I then rinse them thoroughly after they soak. Once I accidently picked up the plastic cup I had soaked them in, thinking it was my cup of water I had brought to the bathroom. I took a swallow, then immediately realized my error. I thought, "oh my god, what do I do?" It didn't take more than 30 seconds to figure out the answer. My body "spontaneously ejected" the peroxide!
Click to expand...

Laura, Hydrogen Peroxide is just H2O2. Water is H2O. One more oxygen atom per molecule isn't a big deal. The 'peroxide' you buy at the drugstore is 3-6% peroxide and 94-97% distilled water. Your mind may have 'ejected' it, but a mouthful wouldn't hurt you.

Anyway this thread it about cleaning Pam residue, not peroxide.

Thanks to those who had constructive pointers. I will try oven cleaner. We have made the mistake of spraying Pam on silicone bakewear. What a PITA to remove. I just use the rubbery stuff, peel off the baked goods and hope no one sees the stained silicone 'pans'.

Jim Ricks
 
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Passepartout said:
Laura, Hydrogen Peroxide is just H2O2. Water is H2O. One more oxygen atom per molecule isn't a big deal. The 'peroxide' you buy at the drugstore is 3-6% peroxide and 94-97% distilled water. Your mind may have 'ejected' it, but a mouthful wouldn't hurt you.

Anyway this thread it about cleaning Pam residue, not peroxide.

Thanks to those who had constructive pointers. I will try oven cleaner. We have made the mistake of spraying Pam on silicone bakewear. What a PITA to remove. I just use the rubbery stuff, peel off the baked goods and hope no one sees the stained silicone 'pans'.

Jim Ricks
Click to expand...

Jim, whatever I swallowed came up on it's own. My "mind" had nothing to do with it. And the mention was in reference to the discussion of ingesting chemicals, so it was relevant. Thanks though for once again being so quick to try to set me straight on stuff. I can always count on you for that whether I need it or not, can't I?:doh:
 
laurac260 said:
Kal, why do I need to look at this?
Click to expand...

Dioxin (agent orange) is one of the most deadly carginogens on the planet. The levels of concern are almost in the part per trillion range, i.e. extremely low dosage can be serious.

Dioxin is formed thru chlorine oxidizers and organic material. Chlorine bleach is a chlorine oxidizer and casual usage has the potential of impact to humans even tho the household concentration is in the 5% range.
 
We've been putting 1 cup of bleach per 100 gallons of water in the horse's water tank for years to keep down algea, and have'nt lost a horse yet.
 
JudyH said:
We've been putting 1 cup of bleach per 100 gallons of water in the horse's water tank for years to keep down algea, and have'nt lost a horse yet.
Click to expand...

Bleach is also used in places like poultry plants to clean the knives, scissors, and the production lines to kill the bacteria. Also a small percentage is in the water used to sanitize the production lines and equipment.
 
Passepartout said:
... I will try oven cleaner....
Jim Ricks
Click to expand...
My two cents: before trying oven cleaner, try the soap-infused steel wool pads such as SOS. Those usually work very well on pyrex and glass--though I'm not sure on the silicone you mentioned.

I am always hesitant to use oven cleaners because they are so caustic and really make me choke and cough--even the ones that are supposed to be gentle. Maybe it's just the aeosol factor in my case. I can't use much of anything that comes in spray form.
 
I also stopped using PAM but if I recall the dishwasher would get off most of the residue in 2 washings...

After reading about the concerns of bleach residue, I was thinking that based on the logic, you wouldn't want to use Dishwasher detergent either since it's pretty caustic or oven cleaner since it IS lye and super caustic. Wouldn't you think that if you rinse out the dishes the bleach is rinsed off, just like Cascade or Finish is? And when you rinse something out 5 times, you rinse off 99.99% of whatever was on it.

Just my 2 cents worth...:)
 
normab said:
I also stopped using PAM but if I recall the dishwasher would get off most of the residue in 2 washings...

After reading about the concerns of bleach residue, I was thinking that based on the logic, you wouldn't want to use Dishwasher detergent either since it's pretty caustic or oven cleaner since it IS lye and super caustic. Wouldn't you think that if you rinse out the dishes the bleach is rinsed off, just like Cascade or Finish is? And when you rinse something out 5 times, you rinse off 99.99% of whatever was on it.

Just my 2 cents worth...:)
Click to expand...

fair enough, and you're probably right. I'm just not a big fan of using chemicals around the house. Too many products give me headaches, (even something as supposedly benign as Dreft stain removal) , one kid has asthma, the other has highly sensitive skin and has had to have benadryl so much you'd think it was a condiment. I use all natural, dye free, perfume free, etc, etc, as much as I possibly can. I don't even own a bottle of bleach.
 
Chlorine has been added to public water systems to kill bacteria for many years - and it is clearly intended for drinking water. The bacteria that chlorine kills are far more dangerous than a tiny amount of chlorine. If you are worried about a high level of chlorine residue on your dishes after soaking, simply wash them in the dishwasher after soaking in bleach.

As others have stated, bleach is usually added to dishwater and rinse water at restaurants. In my area, our public health department requires it.
 
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DeniseM said:
Chlorine has been added to public water systems to kill bacteria for many years - and it is clearly intended for drinking water. The bacteria that chlorine kills are far more dangerous than a tiny amount of chlorine. If you are worried about a high level of chlorine residue on your dishes after soaking, simply wash them in the dishwasher after soaking in bleach.

As others have stated, bleach is usually added to dishwater and rinse water at restaurants. In my area, our public health department requires it.
Click to expand...

Chlorine in drinking water vs chlorine bleach? Chlorine bleach does not contain chlorine, but it does contain sodium hypochlorite.
 
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