Last week I made an asparagus tempura in my new stainless steel pan that Mark got me for my birthday. 

First, before continuing, I should make clear my love for this pan!  It is so pretty, and I swear it cooks everything better, and it makes me feel like a real chef when using it.  Every time I use it I smile and feel happy!   

Back to the tempura, I put the oil in, cranked the heat, and even though I don’t care at all for asparagus, turned out a really good batch of tempura asparagus.

I waited for the oil to cool completely to dump it out and clean the pan, and that is where the frustration began.  The oil had burned onto the pan like a coat of shellac, and I could not get it off no matter what.    

All I could think about was how I just ruined the pan I love most to cook with and how much $$ Mark spent on it.  I didn’t know if I should bash myself over the head with the pan or start crying I was so upset. 

I did a little research and the same two tips kept popping up.  Soak it in a sink of hot water with dishwasher machine soap or get some Bar Keepers Friend and scrub it with that. 

So I soaked it for hours in the sink and that got most of it off, but there was still enough left stuck on there that I broke down and got some Bar Keepers Friend.  Which BTW – I now feel should be a stable in every kitchen!