Have We Determined How To Unblacken Aluminum?

[whirlcool]

Last night Karen put our aluminum Mirro Pressure cooker in the dishwasher for cleaning. She used STTP in the detergent mix(Walmart GV powder), but when the cycle completed the polished aluminum came out of the DW looking like the pot has been overheated.

No more luster to the finish and it's a gun metal grey now.

Have we here ever determined if this damage can be reversed and how to go about it?

 

[thomasortega]

laundry soap bar, steel wool and lots of elbow grease

 

[mixfinder]

Bar Keeper's Friend

Bon Ami, Bar Keeper's friend, SOS, Mother's metal polish alone or in any combination will all remove the oxidation along with a fair amount of elbow grease.

 

[supremewhirlpol]

Have some for show

and have some that you actually use for real cooking. Or just don't use stuff made out of aluminum for cooking->problem solved.

 

[frigilux]

My cookware is stainless steel, but I have ten aluminum cake pans, and quite frankly, I've come to like the dull, gun-metal gray color. I think cakes brown more evenly due to the darker hue.

 

[hunter]

if I am remembering right,

you can boil an acid, such as cream of tartar, in water, and that will brighten it up.  Try boiling a spoonful of that in water in the pot - and if it works, you can put in a bigger pot?

 

 

 

[mixfinder]

Darkening

If you cook ingredients with a low ph in a darkened pan it will remove the discoloration from the pan and transfer it to the food.  As Hunter said, cream of tartar will remove discoloration provided you have a large enough pot and enough creamof tartar to fully submerge the vessel in a concentrated solution.  Cream of Tartar does remove the coloration but the surface of the pan will still rough.  Polishing with one of the other methods help to smooth and rebuff the aluminum.

 

[launderess]

Do Not Scrub Aluminum With Steel Wool

Least of all harshly in an attempt to remove the blackening.

The black oxidation of aluminum is caused by the chemicals contained in automatic dishwashing detergents, along with prolonged contact with (hot) water. This is why almost every single product for such use clearly states it is *NOT* to be used on aluminum, and one is advised not to soak such things very long.

Whilst there are various recipes for removing oxidation from aluminum they can be of limited use. Since what has occured is a chemical reaction (see: Atomic Hydrogen), you have not just the surface but a change that goes deep down which will make it hard if not impossible to remove.

 

[mixfinder]

59 Years of Stupidity

I have no knowledge to speak to Laundress assertations but I own a lot of aluminum that is as old as I am and you can part your hair in the gleam, a result of steel wool.

 

[launderess]

It is my understanding that steel wool can not only scratch aluminum but any bits left behind may rust.

Being as all this may assume it depends upon what grade of steel wool, and or how the thing is done. If it works for someone far be it pour moi to stop them.

 

[whirlcool]

Today I tried Bon Ami and when that didn't work an SOS pad.
No luck.

Since what has occured is a chemical reaction (see: Atomic Hydrogen), you have not just the surface but a change that goes deep down which will make it hard if not impossible to remove.

I think you may be right, Laundress. There wasn't any change after I used elbow grease with the cleaners. The pot did shine up, but the color didn't go back to the highly polished clean looking aluminum.

Strangely enough, the only areas that changed color were the highly polished aluminum areas. The interior of the pressure cooker did not change color, only the exterior.

I think it's time for a stainless steel pressure cooker. But we use them only for a few items, maybe 3 or 4 times in an entire year.

 

[launderess]

Aluminum Is Only Second To Copper

For being a bugger in kitchens. *LOL*

Have only two pieces of alumium cookware (vintage Sidney Magalite) and once they are done, so am I. *LOL*

Pure aluminum is a great conductor of heat, and makes for nice heavy pots and pains,but it comes with so many restrictions. Can't go in the dishwasher, cannot cook certain foods, no acids, blah, blah, blah.. Of course aluminum is cheap which is why so much was made from it for household, especially kitchen use.

As for pressure cookers, nabbed a nice SS Magefesa set off fleaBay, and haven't looked back. Both the pot and fry pan can go right into the dishwasher, and can make tomato dishes without worry.

 

[whirlcool]

I really like Mirro pressure cookers, but they all tend to be made from aluminum.
Presto makes them in stainless steel. But since we use these only a few times a year I wonder if it is even worth spending the money on a new one?

The only thing we really make in the pressure cooker is spareribs and pot roast.

 

[launderess]

Presto SS Pressure Cookers

Before purchasing the Magefesa set did lots of research. IIRC the Presto SS models do not have a core sandwich base, rather simply the entire pot is made from SS. This has lead to some consumers complaining about things burning to the bottom.

The weight of my Magefesa pot and pan (set came with a stock type pot and a smaller "fry" pan, both use the same PC lid) has more heft than the aluminum "pressure fryer" I've got (aka "Chicken Bucket").

Check out Miss Vickie's website. The self proclaimed "Queen of Pressure Cooking" there lots of good information and comments there. Also Chow.com (or is it Chowhound.com?) is good as well.

Once you get a really great PC you may find your range of dishes expanding. If you love corned beef brisket there simply is no better way to make one than in a PC.

 

[whirlcool]

Yes, we do love corned beef & cabbage and haven't made it for a number of years.
No reason why, I think we forgot the fact that we like it! We used to make it in the slow cooker.

Thanks for the links, I'll take a look over there.

 

[launderess]

CB&C

First thing I made in my new PC was corned beef & cabbage!

Usually this is an all day or at least afternoon affair, not something you decide to make for weeknight dinner at 4PM! *LOL*

Purchased a brisket at local supermarket at around 5PM and had dinner on the table by around 7PM. After cooking the brisket in the PC, put my favorite glaze (mixture of brown sugar and honey Dijon mustard) on top then popped the thing into broiler for a bit to melt.

Here is a link to the model I have (Magefesa Rapid II), which though no longer sold in the United States (the company is based in Spain), you can find the set often MIB at estate sales and fleaPay.

Once you start researching pressure cookers soon enough the debate about spring valve versus jiggle top/counter weight comes up.

The Magefesa is a spring valve and have to say the touted advantages of being able to use less water in such things was not only true, but gave excellent results.

With jiggle top pressure cookers you have to compensate for the amount of steam that is released by the counter weight. Usually this calls for using "lots" of water, which in turn causes persons to feel items cooked in such things taste boiled to death.

Spring valve cookers release much less steam and safely reach a higher pressure than jiggle tops. This not only translates into faster cooking,but less flavor and such are leached out into the water.

To make corned beef my unit only requires enough water to barely cover the top of the meat.

http://www.kitchencookingrecipes.com/forum/cooking-forums/81432-pressure-cookers-update.html

 

[whirlcool]

Personally, I like the jiggle top models. It brings back memories of when I was a kid on Sundays my mother would usually pressure cook dinner and I'll always remember that jiggling sound.

Do the spring loaded models make any noise? When we cook we just add enough water to cover the top of the meat too.

But I will admit that those Magefesa models do look very nice. They are a bit pricey though. But you get what you pay for these days.

Now that you brought up the Corned Beef & Cabbage that's what we are going to have for dinner Sunday night.

I was looking at the Mirro Recipe booklet that came with our pressure cooker and was surprised to find recipes for Rabbit, Squirrel & even Partridge in it!

 

[launderess]

No Noise

Which to some pressure cooker fans is not up there street. They claim the "noise" is what keeps them alert they have something on the stove. IMHO one shouldn't leave a PC alone on the range whilst going off to do other things, but that's just me.

I got my Magefesa set for a very good price. Though was initially considering having something sent from Europe. Spring valve PCs have been the rage there for ages because they are deemed safer than jiggle top/counter weight versions.

 

[3beltwesty]

3 liter Hawkins PC

Here about 8 years ago I got from the Thrift Store a never used in the box Pressure Cooker for a dollar or 2.

It is a 3 liter Hawkins Pressure Cooker by Bay City International of Green Bay Wisconsin. Its recipe manual has a March 1997 print date. The UPS labels has a 1997 date, the lady had it shipped in 2nd day AIR 14 years ago. The family on the back page has a 1970's look, guy with big sideburns, lady with 1970's hair; 2 perfect Brady bunch kids. The back of the recipe book has one writing to a lady in Bombay India if one wants to add any comments or a new recipe.

My older pressure cooker went under in Katrina and was tossed due to gobs of corrosion. This old spare was really forgotten about until this thread; it was way up high in a cabinet in the laundry room and did not get ruined.

http://just remember 8! machines exploded, not 8000000... ...yes, but how many exploding drums in Miele, Bosch, Zanussi or even Indesit machines do you hear of in comparison?