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NJnuggetpirate

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Hi everybody im new here i was just wondering i have a very stubborn blue Chinese gold pan that doesnt want to stop beading up ive tried just about everything hot water detergent sand alcohol and i also ran it in the dishwasher can someone help me bc i know my Keene gold catcher wasnt this difficult to fix :BangHead:
 
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Use wet sand and get a real good scuff on it. You need to keep doing it until it stops beading water. Sometimes it will take 4 or 5 treatments. And welcome to the forum.

Good Luck!

B H Prospector
 
thank you for your help im going to make that a priority today
 
Use wet sand and get a real good scuff on it. You need to keep doing it until it stops beading water. Sometimes it will take 4 or 5 treatments. And welcome to the forum.

Good Luck!

B H Prospector

Yeah, what he said.:goldpan:
 
Aurabbit79er said:
Yeah, what he said.:goldpan:

Lol so that's it JW how many of you tried to break in a pan buy putting it in the dishwasher
 
Never thought of it, but will def try it next time I get a brand new pan.
 
i put it at the bottom of the dishwasher where the water is the hottest
 
I used sand paper. Seasoned my pan quick super fine
 
Yup, a fine grained sand paper is really good and quick.
 
ok ill get some just ordered 2 new pans since idl the blue one
 
Doit: I imagine you run the pans, no dirty dishes...
 
Lol. C'mon I'm a tiny bit brighter than that. Haha. The dishwasher is going to have residue in it though right? I'm gonna try it but I'm gonna run it empty for two cycles with detergent, vinegar, and dawn just to make sure it's clean before I run my pans through.
 
Doit: lol! Some of the noobs don't have the experience for that to be common sense yet...
 
Use Dishwasher Magic in your machine first to get rid of traces of grease/oil. Your dishes will be cleaner too.
 
Seems like a big waste of water to me to use a dishwasher. Have to wash the washer before doing the pans. Must be nice to have money to throw away.
 
im gonna try the sand paper is 150 grit to big
 
In a full sized 14 in pan that is probably ok but 180 or 200 would be better IMO. What do others think best?
 

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