Michigan
State University Extension
Home Maintenance And Repair - 01500369
06/24/03
Aluminum Utensils - Special Cleaning
Brighten aluminum utensils by cooking acid foods such as tomatoes,
apples, or rhubarb or by boiling 1 to 2 teaspoons cream of tartar per
quart of water OR 2 tablespoons vinegar per quart of water for 10
minutes in the pan.
Prevent discoloration in the bottoms of double boilers or egg poachers
by adding 1 teaspoon vinegar or 1/4 teaspoon cream of tartar to the
water in the bottom pan.
Remove stains from outside of aluminum pans with silver polish, or
mild, nonabrasive cleaner. Soap-filled steel wool pads scratch the
outside surface, so use only when removing burned-on food or grease is
more important to you than the scratched pan.
Remove hard water mineral deposits (lime scale) from tea kettles where
they have become crusted, boiling equal parts of vinegar and water for
several minutes and letting stand an hour or so. The process may have
to be repeated in severe cases. Rinse with plain water before using
teakettle.
Burned-on Food or Grease
Fill pan with hot water and let stand 1 hour. Scrape off as much food
as possible with a dull item such as a wooden spoon or half of
clothespin, or plastic spatula or plastic sponge. Complete removal with
soap-filled steel wool pad. For grease build-up, soak in very hot water
with detergent; then scour with soap-filled steel wool pad.
References
This article was written by Anne Field, Extension Specialist, Emeritus.
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June 30, 1914, in cooperation with the U.S. Department of Agriculture.
Thomas G. Coon, Director, MSU Extension, East Lansing,MI 48824. This
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products or trade names does not imply endorsement by MSU Extension or
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