Greasy bottoms

[paulg]

I've now encountered this strange phenomenon at least twice. Perhaps someone out there knows the cause.
Yesterday I purchased at an estate sale a lightly used Farberware 344A buffet skillet. Great shape (ten dollars).
Anyway, as usual I disassemble it and proceed to clean it within an inch of its life. I am using a commercial grade degreaser designed for frypans of this type.
This unit was very clean to begin with, but the BOTTOM (where the legs are) of the skillet is greasy. I actually thought the bottom/underside of the unit was a coppertone color but it was a uniform layer of thin grease. Am cleaning it off now.
Similarly some years ago I purchased a used Sunbeam 1955 frypan in pink. It was clean but the bottom was greasy. Using the same cleaner, I cleaned it till it shone. After some use by me - and in a very clean fashion, the BOTTOM of the unit became greasy again!
Does cooking grease permeate the fry pan to end up on the bottomside?
Why is this? Can't figure it out.

 

[rp2813]

I've noticed the same thing. I recently picked up a 344A skillet myself, and while oven cleaner made short work of the cooked-on grease on the stainless parts, it didn't even faze the grease on the more textured surface of the bottom.

Also, can you advise if the labeling on yours states that it's "completely immersible?" I have seen that verbiage on the "Fry Pan" models with the long handle, but don't see it anywhere on my buffet model.

 

[tlee618]

I've always wondered about that problem as well. I do remember when Sunbeam had a product you could by that you would apply to the bottom of an electric skillet and it did a great job of cleaning the baked on grease off.

 

[westie2]

I have used Shout on the bottom of uors that is staniless steel with no paint. It has to sit awhile but comes of pretty good using a toothbrush or a non scratch scrubber. I may try some of the cermaic cooktop cleaner also to see if it works.

 

[xraytech]

My Hoover tri-pan came lik ethat, and I got a NIB 1970's Sunbeam that after some use started to get greasy on the bottom,

I know with the Sunbeam that I only use it when I make fried pies, doughnuts, rosettes, and fried chicken.

So I always assumed that the grease build up on the bottoms of electric skillets was from the grease tha would be dripped over the edge when adding and removing foods when deep frying.

 

[paulg]

No remark of immersibility

No remark on my 344A pan stating whether or not it is immersible. Unfortunately I did not get the owner's manual with it. Tried to obtain a download from Farberware and/or current parent without success.

 

[mixfinder]

Immersion

Any electric frying pan with a removable heat control is immersible. Farberware was downrated in Consumer Reports testing because there was current leakage after a 45 minute soak. Not enough to be dangerous but detectable. The legs are held in place by a metal flange that bolts to the base. The many crevices and layers of this design allow grease to collect. The base is unpolished aluminum with grips any grease that may be in dishwater when you're washing the pan. Hot water, good detergent and a stiff brush will help to keep it clean. I have often put the electric frying pan in the dishwasher to get rid of the greasy layer. Soak Off is a commercial product that has been chemically dumbed down in recent years but still is the best product available. It is about $45.00 a gallon but last indefinitely if well sealed.

 

[maytagbear]

Those look interesting, Kelly!!

They are obviously some sort of flatbread, but what are they?

I have wanted a Farberware electric skillet for ever, and a kind friend is on the lookout for one.

I like electric skillets because my electric cooktop is so craptastic.

Think I might be channeling my Uncle Norm; he was a great cook, and always had at least two electric skillets at a time. I miss him, he died in '91. My Dad and both of his brothers were excellent cooks. Dad was the more "gourmet" of the three, Uncle Billy delighted in parties and quantity cooking. Norm's specialties were brunch and baking.

Lawrence/Maytagbear

 

[joe_in_philly]

It looks delicious. Is that Naan? If so, I would love to know how to make it. I always thought you needed a Tandoor oven to make it.

-Joe

 

[rp2813]

In my recent encounters with Faberware skillets I'm seeing that they tended to mix and match vintages with their heat control assemblies. The one pictured above has the later logo on the Fry Pan handle and probably a later temp control receptacle because it's to the side of and not directly underneath the handle, but it has an early type of temp control that is made to accommodate the curved shape of the earlier type of receptacle. I'm betting the receptacle has the later logo on it, too.

I've compared a Fry Pan that is awaiting shipment to a fellow AW member to my Buffet model, and the receptacles are clearly different. While the one on the Fry Pan looks entirely immersible, the one on the Buffet plainly looks vulnerable to water and I would not be inclined to immerse it. Does anyone know why they'd be so different? The Buffet one is a later type.

Ralph

 

[mixfinder]

Curvy or Straight

The earlier heat probes had a clear plastic dial and the plug was directly below the handle. The plastic knobs became brittle and shattered and the settings were blocked by the handle. The plug in was moved off center and the dial changed to molded bakelight with a curved mullion that met the receptacle shroud. Later models changed to press on tin printed numbers that glued to the plastic dial. Every heat control ever made for Farberware is completely interchangable with every applaince made by Farberware. Again, any sealed calrod heating frying pan with a removable heat control is immersible. Shocking but true.

 

[rp2813]

Or perhaps truly shock-proof!

Thanks for the info Kelly.

While I have the Buffet model with stainless handles, I'm hoping to find one with bakelite handles. A lot of Farberware skillets have been showing up at one of my nearby thrift stores lately so I'm hoping it's just a matter of (not too much) time.

 

[lotsosudz]

I can't help it. I'm still giggling about the title of this entry, greasy bottoms. It could be your luck is looking up! it might be a good thing. LOL
Hugs,
David

 

[rp2813]

The thread's title is a definite draw. And the more responses, the more clicks it'll receive.

I did some checking on line a while back and found a lot of different types of heat controls. One looked very early, more squared off with a giant arrow for the indicator light and even a coiled spring around the cord as on an old coffee maker. I'd love to find one like that. I also saw one of those with the clear plastic dial and it struck me as difficult to read.

My Buffet had a heat control from another brand, probably somehow switched out by the thrift store. I happened to find a generic control that looked fairly new (made in China) in the area where the store has all of its miscellaneous cords, and switched it out before purchase. I was surprised, but the generic control fit and worked perfectly. I've since found the correct Farberware heat control for it.

 

[laundromat]

Spray 9 will clean it in a jiff

 

[paulg]

Thanks for the tip

I'll try SPRAY 9.

My luck isn't looking up. I went out one day looking for a cheap bottom to play with and I ended up with a fry pan.
Be careful for what you ask... you may just get it. Next time I'll be more detailed in my requests to the universe.

 

[rp2813]

Paul, are you sure it wasn't a hot bottom you were looking to play with? That might be where you went wrong. Keep trying.

 

[rp2813]

Immersion Help

My Buffet model is missing an O-ring where one of the dual prongs for the heat control connects to the actual element. In its current condition, it's not immersible.

Are replacement O-rings still available? I think these items are a little more complex than a regular O-ring, but I don't know how else to describe it.

If a picture will help, please advise.